There’s something about a bubbling, golden casserole dish that just fixes everything. Chicken Pot Pie Casserole takes all the cozy goodness of traditional pot pietender chicken, creamy vegetables, flaky crustand turns it into a simpler, faster weeknight dinner that still feels like a warm hug on a plate.
I started making this version back in 2019 when my daughters were juggling soccer practice and homework, and I needed comfort food without the fuss of crimping pastry edges. The first time I pulled it from the oven, my youngest said it smelled like “Grandma Julia’s kitchen but faster”and honestly, that’s exactly what it is. After testing countless variations over my years blogging, I’ve learned that using rotisserie chicken and a good splash of white wine in the filling makes all the difference between just fine and absolutely crave-worthy.
PrintChicken Pot Pie Casserole Recipe Easy Cozy Comfort
Chicken Pot Pie Casserole is a warm and comforting dish bursting with tender chicken and creamy filling under a golden crust. This easy recipe is perfect for cozy dinners everyone will appreciate.
- Method: Baked
Ingredients
- 4 Tbsp. butter
- 3 medium carrots diced about 1 1/2 cups
- 3 stalks celery diced about 1 1/2 cups
- 1 large yellow onion diced about 1 1/2 cups
- 1 tsp. chopped fresh thyme
- 1 tsp. kosher salt divided
- 1/2 tsp. freshly ground black pepper
- 4 Tbsp. all-purpose flour
- 2 cups whole milk
- 1 cup low-sodium chicken broth
- 1 Tbsp. Dijon mustard
- 1/2 tsp. garlic powder
- 4 cups cooked shredded chicken
- 1 cup frozen peas
- 1 (16.3-ounce tube) biscuit dough
Instructions
- Heat the oven to 375 degrees and position the rack in the middle. Melt the butter in a large skillet over medium-high heat then add carrots, celery, onion, fresh thyme, and half the salt. Cook while stirring frequently until the vegetables soften, around 5 to 7 minutes.
- Sprinkle flour over the cooked vegetables and stir for 2 minutes to coat. Pour in the milk, chicken broth, Dijon mustard, garlic powder, and the remaining salt while whisking constantly. Turn heat up to high until it boils, then lower to medium and simmer, stirring often, until the sauce thickens, about 3 to 5 minutes. Fold the cooked chicken and peas into the mixture. Taste and add more salt if needed.
- Spread the filling in a 13 inch by 9 inch baking dish. Arrange biscuit dough pieces on top evenly and season with salt and pepper.
- Bake until the filling bubbles and biscuits become golden and puffed, approximately 22 to 25 minutes. Allow cooling for 5 minutes before serving.
Notes
- For crisp tops, broil 2–3 minutes at the end
Nutrition
- Calories: 400 kcal
- Sugar: 5g
- Sodium: 700mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 30g
- Cholesterol: 80mg
Why You’ll Love This Chicken Pot Pie Casserole
This is the recipe you reach for when you want pot pie comfort without spending an hour in the kitchen. Instead of fussing with pastry dough and crimping edges, you simply pour a creamy, veggie-packed filling into a baking dish and top it with store-bought biscuits. It still delivers that golden, flaky crust and all the cozy flavors, but you’ll have dinner on the table in under an hour.
What I love most is how forgiving it isleftover rotisserie chicken works beautifully, and you can swap vegetables based on what’s in your fridge. My daughters always fight over the corner biscuits that get extra crispy, and honestly, I don’t blame them.
Key Ingredients That Make It Special
Every ingredient here plays a role in building that classic pot pie flavor. The butter and flour create a velvety base, while the whole milk and low-sodium chicken broth give you just the right creamy consistency without feeling heavy. I always use Dijon mustard for a subtle tang that brightens everything upit’s one of those secret ingredients that makes people ask, “What’s in this?”
- Cooked shredded chicken: Rotisserie chicken is your best friend here; it saves time and adds extra flavor.
- Fresh thyme: Just a teaspoon brings an earthy, herbal note that tastes like you’ve been cooking all day.
- Frozen peas: They add color, sweetness, and a pop of freshness right at the end.
- Biscuit dough: The tube kind works perfectlyno need to make biscuits from scratch unless you really want to.
How the Cooking Process Works
Start by melting butter in a large skillet, then sauté your diced carrots, celery, and onion with thyme and salt until everything softens and smells amazing. This step builds the flavor foundation. Next, sprinkle in the all-purpose flour and stir it around to coat the vegetablesthis creates a roux that thickens your filling beautifully.
After cooking the flour for a couple of minutes, whisk in the whole milk, low-sodium chicken broth, Dijon mustard, and garlic powder. Bring it to a boil, then simmer until it thickens into a luscious, creamy sauce. Fold in your cooked shredded chicken and frozen peas, taste for seasoning, then transfer everything to a 13×9-inch baking dish. Arrange the biscuits on top, sprinkle with salt and freshly ground black pepper, and bake until golden and bubbling.
| Step | Time | What’s Happening |
|---|---|---|
| Sauté vegetables | 5–7 minutes | Softening carrots, celery, onion with thyme |
| Make roux & sauce | 5–7 minutes | Thickening milk and broth with flour |
| Bake | 22–25 minutes | Biscuits turn golden, filling bubbles |
| Cool | 5 minutes | Filling sets slightly for easier serving |
Simple Swaps and Tweaks
One of the best things about this recipe is how adaptable it is. If you don’t have fresh thyme, dried thyme works finejust use about a third of the amount. You can also swap the frozen peas for green beans or corn, or even add a handful of sliced mushrooms when you sauté the vegetables.
For a richer filling, try using half-and-half instead of whole milk, or add a splash of white wine along with the broth for extra depth. If you’re feeding a crowd, this doubles beautifully in a larger baking dishjust keep an eye on the baking time.
| Ingredient | Easy Swap |
|---|---|
| Fresh thyme | ⅓ tsp dried thyme |
| Frozen peas | Green beans, corn, or mixed vegetables |
| Whole milk | Half-and-half for richer filling |
| Biscuit dough | Puff pastry sheet, cut into squares |
| Cooked chicken | Leftover turkey or store-bought rotisserie |
How to Serve and Store
Serve this straight from the baking dish while it’s still warm and the biscuits are at their flakiest. I usually pair it with a simple green salad or roasted Brussels sprouts to balance the richness. It’s the kind of dinner that feels complete on its own, but a crisp side salad never hurts.
Leftovers keep beautifully in the fridge for up to three daysjust cover the dish tightly with foil or transfer portions to airtight containers. Reheat individual servings in the microwave, or warm the whole dish in a 350°F oven until heated through. The biscuits won’t be quite as crispy the second day, but the filling tastes even better after the flavors have had time to meld.
| Storage Method | Duration | Best Practice |
|---|---|---|
| Refrigerator | Up to 3 days | Cover tightly with foil or use airtight container |
| Freezer | Up to 2 months | Freeze filling only, add fresh biscuits when reheating |
| Reheating | 350°F oven for 15–20 min or microwave individual portions |
Dive into more delectable recipes and culinary ideas follow me on Facebook, Pinterest and Reddit!
FAQs ( Chicken Pot Pie Casserole )
Can I make this recipe ahead of time?
Yes, you can assemble this dish completely and refrigerate for up to 24 hours before baking. Add an extra 10-15 minutes to the baking time if cooking straight from the fridge. This makes it perfect for busy weeknight dinners or meal prep.
What vegetables work best in this dish?
Classic combinations include carrots, peas, celery, and onions for traditional flavor. You can also add corn, green beans, or diced potatoes. Frozen mixed vegetables work great and save prep time – just thaw and drain them first.
How do I prevent the bottom from getting soggy?
Pre-bake your bottom crust for 8-10 minutes before adding the filling. Make sure your filling isn’t too watery by thickening it properly with flour or cornstarch. Using a glass or ceramic baking dish also helps achieve a crispier bottom crust.
Can I use leftover chicken for this meal?
Absolutely! Leftover rotisserie chicken, grilled chicken, or any cooked chicken works perfectly. You’ll need about 3-4 cups of shredded or diced cooked chicken. Just add it directly to your vegetable mixture since it’s already cooked.
How long does this keep in the refrigerator?
Leftovers stay fresh for 3-4 days when stored covered in the refrigerator. Reheat individual portions in the microwave or warm the whole dish in a 350°F oven for 15-20 minutes. The crust may soften slightly but the flavors remain delicious.
This Chicken Pot Pie Casserole comes together in about 40 minutes, and every single bite delivers that golden, bubbling comfort you’re craving. The filling is creamy and savory, the biscuits turn perfectly flaky, and your kitchen smells like Sunday dinner even on a Wednesday night. You’ll love how it turns outsimple, cozy, and absolutely satisfying.
For a little extra richness, stir a handful of sharp cheddar into the filling just before baking. If you’re using leftover turkey instead of chicken, it works beautifullya trick I learned cleaning out the fridge after Thanksgiving. Store leftovers covered in the fridge for up to three days, and reheat gently in the oven to keep those biscuits from getting too soft.
I’d love to see your versiontag me if you share a photo, or tell me in the comments what vegetables your family loves tucked inside. Did you grow up with pot pie nights that felt like everything was going to be okay? This recipe is made for sharing, so save it for someone who needs a little comfort this week. Here’s to warm kitchens and full hearts.
