Chicken Pot Pie Casserole Recipe
This Chicken Pot Pie Casserole is the ultimate comfort food! Chock full of veggies and a creamy chicken mixture, you are going to instantly fall in love.
Easy chicken pot pie recipes don’t get any better than this Chicken Pot Pie Casserole! The crust is swapped out for biscuits, making it super easy!
Do you have a favorite comfort food? It seems everyone has some sort of recipe that brings back fond childhood memories. I love the fact that some dishes, especially the smells, are nostalgic; the power of food is truly amazing.
Of all of the comfort foods out there, Chicken Pot Pie has got to be one of my favorites. I also love a good casserole dish, so I figured, why not combine the two?
Now Chicken Pot Pie has never been one of my favorite things to make. I realized it had nothing to do with the filling and everything to do with the fact that I despise working with pie crust.
So, after I swapped out the pesky pie crust for butter biscuits on top, I was home free to make the best Chicken Pot Pie Casserole recipe ever! Easy and delicious, you can’t beat that.
The first thing you need to do to make this recipe is sweat out the vegetables. The vegetables used in pot pies are very watery and will just make your pot pie filling into soup.
PRO TIP: Sweating out vegetables means to cook them on medium heat to release and evaporate much of the water. The vegetables will reduce in size after the water is released.
If I have fresh herbs, I use them, but sometimes I don’t so dried will do just fine. The general conversion of fresh herbs to dried herbs is 1 tablespoon fresh to 1 teaspoon dried.
Secondly, you create a roux in the skillet. The butter and flour together will form a paste which will be what thickens the whole pot pie filling. You can add a little bit of black pepper to the roux for extra flavor if you’d like.
PRO TIP: If you are using dried herbs, rub them between the palms of your hands before putting into the recipe to release aromatic oils and make them more flavorful.
Next, add the chicken. I like to use a pre baked or store bought rotisserie chicken. It is already infused with flavor, so there is no need for poultry seasoning.
For this Pot Pie Casserole, I used leftover chicken from my Classic Baked Chicken. No need to be stingy about making sure you have exactly 2 cups of chicken. A little more or a little less won’t make or break the recipe.
Using frozen peas are just easier than shelling fresh peas and they are already cooked, so just dump them in at the end. If you were to add them first, they would be mush by the time you were done. I don’t suggest using canned peas.
Pro Tip: Use kitchen shears to cut the biscuits right over the pot pie.
Lastly, the pot pie “crust”: buttermilk biscuits. So much easier than messing around with pie crusts. What a pain! Chicken pot pie with biscuits is just as tasty, but without all of the work!
You can choose to make Chicken Pot Pie Casserole in a 9×9 baking dish or a large 9×13 baking dish, it just depends on how many your are feeding. The same amount of filling is used and the same cook time is needed. If you do upgrade to the 9×13 baking dish, use all 8 refrigerated biscuits.
After baking for about 20 minutes, you will know when your casserole is finished when the biscuits are golden brown. If the tops are browning a little too fast, gently place a piece of aluminum foil over the top. The casserole will continue to cook without burning the top.
PRO TIP: How to keep the top of your casserole from burning? Gently place a piece of aluminum foil over the top. The casserole will continue to cook without burning the top.
For garnish, I baste the biscuits with melted butter and top with fresh parsley, but this is completely optional. You could also top with salt and pepper, if desired.
Questions you may have about how to make Chicken Pot Pie Casserole:
Can I use crescent rolls instead of biscuits? Crescent rolls tend to be a little flakier, thus getting soggy faster. If I were you, I’d stick to the biscuits.
Can chicken pot pie be frozen? Yes! I would just make sure it was completely cooled before freezing. Once cooled, seal in an airtight container and you are good to go! Check out my tips on how to freeze food for more info.
How to thicken chicken pot pie? If your filling is too thin, you might not have sweat out your vegetables long enough. You could also make a thicker roux next time out make it.
You might also have cut it too early. Be sure to let your pot pie cool for 15 minutes before cutting and serving.
What is in chicken pot pie filling? The filling is simply a mixture of vegetables, chicken and something to hold it all together (in this case, a roux.) You can use whichever vegetables you prefer, but I like using carrots onion and peas.
If you liked this easy Chicken Pot Pie, check out these other comfort food recipes:
- Salisbury Steak
- 19+ Comforting Meatloaf Recipes
- Beef Goulash
- French Onion Chicken Casserole
- Slow Cooker Chicken and Dumplings
- Cheesy Chicken Casserole
- Sausage Stuffed Peppers
- Best Chicken Salad Recipe
Tools for making Chicken Pot Pie Casserole:
Heavy Bottom Frying Pan– this will be one of your most used kitchen tools. Having something that is heavy bottom will distribute heat better and prevent burning whether you are using an electric or gas range.
Kitchen Shears– for snipping herbs or cutting meats and seafood easily, kitchen shears are a must!Easy chicken pot pie recipes don't get any better than this Chicken Pot Pie Casserole! The crust is swapped out for biscuits, making it super easy!
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Chicken Pot Pie Casserole
- 4 tablespoons unsalted butter
- 1 cup carrots , sliced
- 1 medium white onion , chopped
- 3 ribs celery , chopped
- 1 garlic clove , chopped
- 1 tablespoon fresh thyme , chopped*
- 1 tablespoon fresh rosemary , chopped*
- 1/2 teaspoon poultry seasoning
- 1/2 teaspoon ground black pepper
- 1/4 cup flour
- 3/4 cup heavy cream
- 3/4 cup chicken broth
- 2 cups chicken , cooked and shredded
- 1 cup frozen peas
- 4 refrigerated buttermilk biscuits
- 1 tablespoons butter , melted
- parsley , minced
- Preheat oven to 350 degrees. Coat a baking dish (see notes regarding sizwith cooking spray.
- In a large skillet, melt butter and add carrots, onion, celery, garlic, thyme and rosemary. Sauté for 3-4 minutes or until ingredients start to soften and reduce in size.
- Add poultry seasoning, black pepper and flour to the mixture. It will form a paste, let brown for 2 minutes.
- Slowly add both chicken broth and heavy cream. Mixture should thicken while stirring. Toss vegetable-cream mixture with cooked chicken and frozen peas.
- Transfer mixture to coated baking dish.
- Cut biscuits into quarters, top in a single layer over chicken mixture.
- Bake for 20 minutes, or until tops of biscuits are lightly browned.
- Baste with melted butter and top with minced parsley. Allow to sit for 5- 10 minutes before serving.
- If you've tried this recipe, come back and let us know how it was!