Homemade Chicken Pot Pie Casserole – Comfort Food Made Simple
Easy Homemade Chicken Pot Pie Casserole is a cozy, family-friendly dinner made with tender chicken, vegetables, and a creamy sauce—all topped with golden, flaky biscuits. It’s everything you love about pot pie in a simple, satisfying casserole!
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 6 servings
- Category: Casserole
- Method: Baking
- Cuisine: American
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)
Instructions
1. Preheat your oven to 375°F (190°C).
2. In a large skillet over medium heat, melt the butter. Stir in the flour, salt, black pepper, garlic powder, and onion powder. Cook for 1–2 minutes until bubbly and slightly golden.
3. Slowly whisk in the chicken broth and milk. Stir continuously until the mixture thickens into a gravy-like consistency, about 3–5 minutes.
4. Stir in the cooked chicken, frozen peas and carrots, and corn if using. Mix well and remove from heat.
5. Transfer the chicken mixture into a greased 9×13-inch baking dish and spread it evenly.
6. Open the can of biscuit dough. Flatten each biscuit slightly and place them on top of the casserole, leaving space between each.
7. Bake for 25–30 minutes, or until the biscuits are golden brown and fully cooked through.
8. Remove from oven and let the casserole rest for 5 minutes before serving.
Notes
You can substitute turkey for chicken if desired.
Add sautéed mushrooms or green beans for extra flavor and texture.
If the biscuit tops are browning too quickly, loosely cover with foil during the last 10 minutes of baking.