This Easy Homemade Chicken Pot Pie Casserole is pure comfort food! It’s packed with tender chicken, veggies, and a creamy sauce, all topped with a fluffy biscuit layer.
Honestly, what could be better than a meal that warms your soul and your belly? I love making this dish when I want tasty leftovers for days—easy peasy!
It’s so simple to whip up; just mix everything in one dish and pop it in the oven. Plus, it’s fun to see the biscuits rise like little clouds. Perfect for a cozy dinner!
Key Ingredients & Substitutions
Cooked Chicken: I love using rotisserie chicken for this recipe. It’s already cooked and full of flavor! If you don’t have rotisserie, you can poach or bake your own chicken. Leftover roasted chicken is also great.
Frozen Vegetables: The peas and carrots mix is handy, but you can swap it out for any other veggies you like—think green beans, spinach, or even diced potatoes. Fresh vegetables also work, just sauté them a bit before adding!
Butter: For a light flavor, stick to unsalted butter. If you need a dairy-free option, try using olive oil or vegan butter. It provides the same base for your roux.
Biscuit Dough: If you want a healthier twist, whole wheat biscuits are a great alternative. Alternatively, homemade biscuits or even puff pastry can substitute nicely for a different texture.
How Do I Make the Roux Without Clumps?
The roux is crucial for a creamy sauce in your casserole. To avoid clumps, follow these steps:
- Start with a **medium heat**. If it’s too hot, the flour can cook too quickly.
- Add flour to melted butter and stir vigorously to blend. Cook for **1-2 minutes** to eliminate raw flour taste.
- Gradually whisk in the **chicken broth and milk**. Adding them slowly while whisking helps keep everything smooth.
- Keep stirring until it **thickens and bubbles**—this usually takes about 3-5 minutes.
Taking your time here makes a big difference, leading to a rich and creamy filling for the casserole!
Easy Homemade Chicken Pot Pie Casserole
Ingredients:
- 3 cups cooked chicken, diced or shredded (rotisserie chicken works well)
- 1 cup frozen peas and carrots mix
- 1/2 cup frozen corn (optional)
- 1/3 cup butter
- 1/3 cup all-purpose flour
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 1 3/4 cups chicken broth
- 2/3 cup milk
- 1 can (16 oz) refrigerated biscuit dough (such as Pillsbury Grands)
How Much Time Will You Need?
This chicken pot pie casserole takes about 15 minutes for prep and around 30 minutes of baking time. In total, you’ll spend around 45 minutes getting this delicious meal ready to serve!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 375°F (190°C). This step is important, so your casserole bakes evenly and the biscuits rise perfectly!
2. Make the Roux:
In a large skillet over medium heat, melt the butter. Once melted, sprinkle in the flour, salt, black pepper, garlic powder, and onion powder. Stir the mixture together until it forms a smooth paste (this is called a roux) and cook it for about 1-2 minutes until it’s bubbly and slightly golden.
3. Add Liquid:
Slowly whisk in the chicken broth and milk. Continue stirring as the mixture thickens, about 3-5 minutes. When it comes to a gentle boil and has a nice gravy-like consistency, it’s ready for the next step!
4. Combine Ingredients:
Now, stir in your cooked chicken, frozen peas and carrots, and corn if you’re using it. Give it a good mix to combine everything well and then remove the skillet from the heat.
5. Prepare for Baking:
Transfer this chicken mixture into a greased 9×13-inch baking dish. Make sure it’s evenly spread out for even cooking.
6. Top with Biscuits:
Open the can of biscuit dough and separate it into individual biscuits. Flatten each biscuit slightly with your hands and arrange them on top of the chicken mixture. Make sure to leave some space between the biscuits for them to expand as they bake!
7. Bake the Casserole:
Place your baking dish in the preheated oven. Bake it for 25-30 minutes, or until the biscuits are golden brown and thoroughly cooked. The aroma will be amazing!
8. Cool and Serve:
Once baked, let the casserole rest for about 5 minutes before serving. This allows the filling to set a bit, making it easier to scoop out. Enjoy every comforting bite!
FAQ for Easy Homemade Chicken Pot Pie Casserole
Can I Use Frozen Chicken in This Recipe?
Yes, you can use frozen chicken, but make sure it’s completely thawed first! Thaw it overnight in the fridge or use a quick method by placing it in a sealed plastic bag and submerging it in cold water. After thawing, shred or dice the chicken before adding it to the casserole.
Can I Make This Casserole Ahead of Time?
Absolutely! You can prepare the chicken mixture in advance and store it in the fridge for up to 2 days. Just wait to add the biscuits until you’re ready to bake. This way, they’ll stay fresh and fluffy when cooked!
How Should I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, place the casserole in the oven at 350°F (175°C) until warmed through, or microwave individual servings, stirring occasionally for even heating.
What Can I Use Instead of Biscuit Dough?
If you prefer a healthier option, you can use whole wheat biscuits or even make your own homemade biscuit dough. Alternatively, puff pastry can be used for a flakier topping—just adjust the baking time accordingly.