Homemade Chicken Pot Pie Casserole – Comfort Food Made Simple

Homemade Chicken Pot Pie Casserole is comfort food at its coziest—and easiest. If your family’s dinner table has recently turned into a war zone over what to eat, this one-pan wonder might just be your peace treaty. With flaky biscuits on top, creamy filling underneath, and barely any cleanup, it’s a win for busy weeknights and hungry bellies alike. Plus, it’s picky-eater-approved and doesn’t require culinary gymnastics. Whether you’re cooking for the kiddos, in-laws, or just yourself in fuzzy socks—this casserole is pure joy in a baking dish.

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What is Homemade Chicken Pot Pie Casserole?

Homemade Chicken Pot Pie Casserole is like a warm hug wrapped in a flaky biscuit crust. Think of it as the laid-back cousin of the classic pot pie. Instead of fussing with pastry dough, you top a creamy, savory chicken and veggie filling with refrigerated biscuit dough. It bakes into golden deliciousness with way less effort. No rolling pins, no soggy crust drama. And if you’re using rotisserie chicken? Game. Changer. It’s a shortcut-packed, dinner-table hero that brings the same nostalgic flavor with a fraction of the work.

Reasons to Try Homemade Chicken Pot Pie Casserole

Let’s be real—Homemade Chicken Pot Pie Casserole solves dinner like a pro. First, it’s a quick weeknight lifesaver, with just 15 minutes of prep. Second, it’s family-friendly—yes, even the veggie-skeptical ones. Third? It’s made with ingredients you probably already have. No mysterious components, just real food and real flavor. Bonus: it reheats like a dream (if you even have leftovers). It’s the kind of dish that makes you feel like you’ve got your life together—without actually having to have your life together.

Ingredients Needed to Make Homemade Chicken Pot Pie Casserole

One of the best things about Homemade Chicken Pot Pie Casserole is how pantry-friendly and flexible it is. You don’t need to hunt down any rare or fancy ingredients. Most of this list is made up of staples you probably already have in your kitchen—or can grab quickly at the grocery store. Here’s everything you’ll need to bring this warm and cozy dish to life:

• Cooked Chicken (3 cups, shredded or diced)
  This is the heart of your casserole. You can use leftover roasted chicken, grilled breasts, or save yourself time with store-bought rotisserie chicken (a total lifesaver for busy nights). The rotisserie route gives your casserole that slow-cooked, savory flavor without hours in the kitchen.
• Frozen Peas and Carrots (1 cup)
  This classic veggie combo gives the filling that familiar “pot pie” taste we all know and love. No chopping required—just toss ’em in frozen.
• Frozen Corn (1/2 cup, optional)
  Corn adds a little sweetness and extra texture. Totally optional, but a nice touch if you want to bulk it up a bit.
• Butter (1/3 cup)
  Used to start your roux (aka the creamy sauce base), butter gives this casserole its rich, savory flavor. If you’re dairy-free, a plant-based butter substitute will still work like a charm.
• All-Purpose Flour (1/3 cup)
  This is what thickens your sauce into that delicious, velvety gravy. It mixes with the butter to make a roux—a key step you don’t want to skip.
• Chicken Broth (1 3/4 cups)
  Adds depth and savory goodness to your creamy filling. You can use store-bought or homemade. For a slightly different twist, try using bone broth for an extra nutritional boost.
• Milk (2/3 cup)
  Combines with the broth and roux to create that creamy pot pie texture. Whole milk works best for richness, but you can use any milk or dairy-free alternative.
• Salt (1/2 teaspoon)
  Just enough to season the filling. You can always adjust to taste depending on your broth.
• Black Pepper (1/4 teaspoon)
  Adds that perfect background warmth. Don’t go overboard—this dish is all about comfort, not spice.
• Garlic Powder (1/4 teaspoon)
  It brings a subtle kick that enhances the savory flavor without overpowering.
• Onion Powder (1/4 teaspoon)
  Perfect for boosting that “simmered all day” taste without the need to sauté onions.
• Refrigerated Biscuit Dough (1 can, 16 oz)
  This is where the magic happens. Instead of fiddling with pie crust, you’ll top the casserole with fluffy, golden biscuits. We love using Pillsbury Grands, but any large refrigerated biscuit dough will do. If you’re into more from-scratch options, check out our Skillet Chili Cornbread Pot Pie for a similar vibe with a cornbread twist.

Instructions to Make Homemade Chicken Pot Pie Casserole

Making Homemade Chicken Pot Pie Casserole is easier than you might think—and totally worth the (minimal) effort. This dish brings together creamy chicken filling and buttery biscuits for a comforting meal that feels like Sunday dinner, even if it’s a Monday night. Follow this simple step-by-step guide for a foolproof, family-friendly meal:

Step 1: Preheat Your Oven

First things first, preheat your oven to 375°F (190°C). This ensures your biscuits bake evenly and get that irresistible golden brown top. You want your oven nice and hot before the casserole goes in, so don’t skip this part—timing matters when biscuits are involved.

Step 2: Make the Roux (Creamy Sauce Base)

Grab a large skillet and melt 1/3 cup of butter over medium heat. Once the butter is fully melted and bubbly, stir in your flour (1/3 cup), salt (1/2 tsp), black pepper (1/4 tsp), garlic powder (1/4 tsp), and onion powder (1/4 tsp).

Stir constantly for 1–2 minutes, until the mixture forms a smooth, slightly golden paste—this is your roux, and it’s the secret to that thick, velvety filling. Don’t let it burn! Keep it moving.

Step 3: Add the Broth and Milk

Now it’s time to slowly whisk in 1 3/4 cups of chicken broth and 2/3 cup of milk. Pour it in a little at a time while whisking, so the sauce stays smooth and lump-free.

Let it cook for about 3–5 minutes, stirring often, until it starts to bubble gently and thickens into a creamy gravy. This is the heart of your Homemade Chicken Pot Pie Casserole—rich, savory, and packed with flavor.

Step 4: Stir in the Chicken and Vegetables

Once your sauce is thickened, add in the cooked chicken (3 cups), 1 cup of frozen peas and carrots, and 1/2 cup of frozen corn (if using). Stir well so everything is coated in that luscious gravy.

Tip: Using rotisserie chicken here not only saves time, but adds deeper flavor. We also use this trick in our creamy chicken enchilada soup—worth a peek if you’re into cozy meals like this one.

Step 5: Transfer to a Baking Dish

Grab a greased 9×13-inch casserole dish and pour the hot chicken mixture into it. Use a spoon or spatula to spread it evenly across the dish so that the filling bakes consistently.

This step is like tucking the filling in for a nap under a warm biscuit blanket. Don’t worry—it’ll wake up golden and delicious.

Step 6: Top with Biscuit Dough

Open your can of refrigerated biscuit dough (like Pillsbury Grands). Separate the biscuits and flatten each one slightly with your hands so they aren’t too thick.

Lay them gently on top of the chicken mixture, spacing them out a bit to allow room for them to puff up. You don’t want them crowding each other—give ‘em space to shine.

Want to try a different topping one day? Our Skillet Chili Cornbread Pot Pie uses cornbread for a Southern twist.

Step 7: Bake It to Perfection

Pop your dish in the preheated oven and bake for 25–30 minutes, or until the biscuits are golden brown and fully cooked through. You’ll know it’s ready when the top is lightly crisp, and the filling is bubbling up around the edges.

Pro Tip: If the tops of your biscuits are browning too fast but still doughy underneath, loosely cover the dish with foil and continue baking.

Step 8: Cool and Serve

Once it’s out of the oven, let your Homemade Chicken Pot Pie Casserole rest for 5–10 minutes. This gives the filling a chance to settle, making it easier to scoop (and less likely to burn your tongue—just saying).

Serve warm and enjoy every creamy, biscuit-topped bite. It’s perfect on its own, or alongside something fresh like a crisp salad or steamed green beans.

This dish is pure comfort in a casserole dish, and once you’ve made it, you’ll see why it’s on repeat in so many kitchens. Whether it’s a chilly night or you’re just craving something cozy, this recipe hits the spot every single time.

What to Serve with Homemade Chicken Pot Pie Casserole

This dish shines on its own, but if you want to round out the meal, consider a fresh green salad or a batch of roasted Brussels sprouts. Want to keep the cozy train rolling? A warm bowl of creamy chicken pasta soup or a simple chicken potato soup pairs beautifully. And for dessert? A slice of pumpkin crunch cake hits that sweet spot.

Key Tips for Making Homemade Chicken Pot Pie Casserole

• Rotisserie chicken = your best friend. It saves time and adds flavor.
• Don’t skip the roux—it gives you that luscious, stick-to-your-ribs filling.
• Flatten biscuits a bit so they cook evenly and don’t dominate the dish.
• Let it rest before serving. It thickens and makes scooping less messy.
• Want a kick? Add a pinch of cayenne or splash of hot sauce to the filling.

Storage and Reheating Tips for Homemade Chicken Pot Pie Casserole

Store leftovers in an airtight container in the fridge for up to 4 days. Reheat in the oven at 350°F for 15–20 minutes or zap individual servings in the microwave for 1–2 minutes. To keep biscuits from going soggy, reheat in a toaster oven or air fryer if you’ve got one.

FAQs

Can I use crescent rolls instead of biscuits?
Yes! Just unroll and lay them across the top, but keep an eye on the bake time.

Can I freeze this casserole?
Totally. Freeze before baking, then thaw overnight and bake as usual.

Is there a dairy-free version?
Swap the milk for unsweetened almond milk and use a plant-based butter substitute. It works!

Can I add other veggies?
Absolutely—green beans, mushrooms, or diced potatoes would all be tasty.

Final Thoughts

Homemade Chicken Pot Pie Casserole is the kind of meal that feels like a win whether it’s a busy Tuesday or a lazy Sunday. It’s warm, simple, and just fancy enough to make you feel like a kitchen rockstar—without breaking a sweat. Add it to your weeknight dinner rotation and you might just forget takeout exists.

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