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.
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. Casseroles and chicken pot pie does it for me.
Chicken Pot Pie Casserole
For all intents and purposes, most pot pie are actually casseroles. A savory mixture baked into flaky crust. What makes this chicken pot pie casserole recipe is different is that I make is in a larger casserole dish, like a 9×13 baking pan, so it feeds more.
This recipe feed 8-10 instead of a standard pot pie that might feed 2-4 depending on size, making it perfect for an easy weeknight meal for the whole family. Pair it with a nice green salad and voila, dinner is ready!
Why You’ll Love This Chicken Pot Pie Casserole
An easy casserole full of tender chunks of chicken and a creamy filling- what’s not to love!
- Easy dinner recipe – When you need to get dinner ready and on the table quickly, this easy chicken casserole is ready in under an hour!
- Family favorite – This comfort food classic is loved by even the pickiest of eaters. It’s sure to please the entire family.
- Savory flavor – This creamy chicken pot pie casserole has all the flavor of a traditional pot pie, with half the work and no homemade pie crust!
Pot Pie Crust
If we are being totally honest, one of the reasons I don’t like making traditional pot pies is the crust. Pie crust, homemade or store bought, or puff pastry can be tedious to work with. I love a beautiful lattice, but it takes me just as long to make the pretty part as it does bake the whole gosh darn thing! It’s no longer an easy chicken pot pie with all the work!
The bottom crust also has the tendency to get soggy- unless you prebake, pierce, then line with eggs… you see where I am going with this. Delicious, but a lot of work!
Some people prefer to unroll crescent rolls for the crust, but I don’t care for the perforated lines left. I also want a big, fluffy, crusty topping. So I use refrigerated biscuits, super easy!
These simple ingredients are easily found at your local grocery store.
- Butter – I always opt to use unsalted butter when cooking. That way I can control the amount of salt in a recipe.
- Veggies – I like to use a blend of carrots, white onion, celery and frozen peas. You can use frozen vegetables or fresh vegetables- whatever you have on hand.
- Fresh herbs – We use a combination of fresh garlic cloves, fresh thyme and fresh rosemary.
- Seasoning – This easy recipe only requires poultry seasoning and ground black pepper
- Flour – We use this to make a roux. A roux is a paste-like mixture that helps to thicken gravy and this classic chicken pot pie filling.
- Heavy cream – Alternatively, you can use whole milk instead of heavy cream if you’d like to.
- Chicken broth – If you have chicken stock, you can use that too. It adds flavor to the creamy sauce.
- Chicken – You’ll want this to be already cooked and shredded. It’s a great way to use up any leftover tender rotisserie chicken.
- Refrigerated buttermilk biscuits – The flaky biscuits are arguably the best part of this delicious dinner. And it’s also what makes it so easy!
How to Make Chicken Pot Pie Casserole
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.
- Prepare oven and baking dish. Preheat oven and coat a baking dish with cooking spray.
- Sauté veggies and herbs. In a large skillet, melt the butter and add the carrots, onion, celery, garlic, thyme and rosemary. Sauté until ingredients start to soften and reduce in size, but are not fully soft.
- Add seasoning and flour. Add the poultry seasoning, pepper and flour to the mixture. It will form a paste, let brown.
- Add broth and cream. Slowly add both the chicken broth and heavy cream. Mixture should thicken while stirring. Toss vegetable-cream mixture with cooked chicken and frozen peas.
- Top with biscuits. Transfer the mixture to coated baking dish. Cut the biscuits into quarters, top in a single layer over chicken mixture.
- Bake. Bake until tops of biscuits are lightly browned.
- Baste with melted butter. Baste with melted butter and top with minced parsley. Allow to sit before serving.
What to Serve with Chicken Pot Pie Casserole
In order to make this creamy casserole a complete meal, we like to serve it with something green. That could be a green vegetable like broccoli or green beans, or even a simple side salad.
Because it has both veggies and protein, you could really make a meal out of this creamy chicken casserole all on it’s own if you’d like to as well.
We like this easy chicken pot pie casserole recipe exactly as written, but there are plenty of ways for you to make it your own.
- Veggies – Feel free to mix up the veggies. Green beans, corn, frozen mixed vegetables or any other vegetable mixture that you like would taste great in this wonderful recipe.
- Cheese – If you’d like to make this even more decadent, try adding some shredded cheddar cheese into the creamy gravy.
- Biscuits – You could use drop biscuits, homemade biscuit dough or even crescent roll dough instead of the biscuits I suggest.
Storage, Make Ahead & Freezing
Storage: You can store any leftover chicken pot pie casserole in an airtight container in the refrigerator. It will stay for up to three days.
Make ahead: You can surely make this casserole ahead of time. Either assembled right up to baking or go ahead and bake it, although reheating in the oven takes nearly as much time as cooking it the first time.
Freezing: 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 freezing casseroles for more info.
Frequently Asked Questions
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.
Gently place a piece of aluminum foil over the top. The casserole will continue to cook without burning the top.
More Comfort Foods
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- Vegetable Casserole
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
- 4-8 refrigerated buttermilk biscuits
- Preheat oven to 350°F. Coat a baking dish (see notes regarding sizwith cooking spray.
- In a large skillet over medium heat, melt the butter and add the carrots, onion, celery, garlic, thyme and rosemary. Sauté for 3-4 minutes or until ingredients start to soften and reduce in size, but are not fully soft.
- Add the poultry seasoning, pepper and flour to the mixture. It will form a paste, let brown for 2 minutes.
- Slowly add both the chicken broth and heavy cream. Mixture should thicken while stirring. Toss vegetable-cream mixture with cooked chicken and frozen peas.
- Transfer the mixture to coated baking dish.
- Cut the biscuits into quarters, top in a single layer over chicken mixture. The size of your baking dish will dictate how many biscuits you need.
- 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 10 15 minutes before serving.
- If you've tried this recipe, come back and let us know how it was in the comments or ratings.