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CHICKEN POT PIE CASSEROLE

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Creamy Chicken Pot Pie Casserole with Buttery Biscuits

This comforting casserole features a creamy chicken and vegetable filling topped with buttery and flaky biscuits, making it the ultimate comfort food recipe.

Course: Chicken Casserole, Main Meal
Cuisine: American, Southern American
Prep Time: 10 minutes
Cook Time: 35 minutes
Servings: 5
Calories: 426 kcal
Author: Beth Pierce

Ingredients

  • 4 tablespoons butter
  • 1 small onion, chopped
  • 2 ribs celery, chopped
  • 3 medium carrots, peeled and chopped
  • 2 teaspoons chopped fresh thyme
  • 1/4 teaspoon poultry seasoning
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper
  • 3 tablespoons all-purpose flour
  • 2 cups low-sodium chicken broth
  • 1/2 cup whole milk
  • 1 large Yukon Gold Potato, peeled and diced
  • 3 1/2 cups cooked chicken, shredded or diced
  • 3/4 cup frozen baby peas
  • 1 tube (8-10 count) Grands biscuits
  • 1 egg, room temperature
  • 1 tablespoon cool water
  • Fresh chopped thyme or rosemary (for garnish)

Instructions

  1. Prepare the Filling:
  • Melt the butter in a Dutch oven or heavy skillet over medium heat.
  • Add the onions, celery, and carrots. Cook until the onions and celery are soft.
  • Reduce heat to low. Add thyme, poultry seasoning, salt, and pepper. Cook for 1 minute, stirring continuously.
  • Sprinkle with flour and continue cooking for 2 minutes while stirring.
  • Slowly whisk in the chicken broth and milk. Add potatoes and bring to a gentle boil. Simmer until potatoes and carrots are tender.
  1. Prebake the Biscuits:
  • Preheat the oven to 350 degrees F.
  • Cover a large baking sheet with parchment paper.
  • Open the tube of biscuits and place them on the parchment paper, a couple of inches apart.
  • Lightly beat the egg and water together to make an egg wash. Brush the tops and sides of the biscuits with the egg wash.
  • Place in the oven and prebake for 8-9 minutes.
  1. Assemble the Casserole:
  • Stir the cooked chicken and peas into the Dutch oven with the creamy gravy and vegetables.
  • Spoon the mixture into a 9×13 inch casserole dish or one of almost equivalent size.
  • Place the prebaked biscuits on top of the chicken mixture with the browned side down.
  • Brush the tops lightly with the remaining egg wash.
  1. Bake the Casserole:
  • Bake the casserole at 350 degrees F for 10 minutes.
  • Cover the casserole dish with aluminum foil and bake for another 10 minutes.
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Recipe Notes

  • Cut the veggies and chicken into bite-size pieces for even distribution.
  • Use any cooked chicken—diced or shredded.
  • In a pinch, substitute fresh vegetables with 2 1/2-3 cups of frozen vegetables.
  • Adjust the consistency of the filling with more chicken broth or milk if it becomes too thick.
  • Prebaking the biscuits ensures they cook through properly and maintain their flaky texture on top of the casserole.

Enjoy this creamy and comforting Chicken Pot Pie Casserole with its buttery biscuit topping—a perfect dish for family dinners or gatherings that will satisfy your comfort food cravings!

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