Chicken Pot Pie Casserole

Y’all, there’s just something about the smell of a bubbling, golden-brown casserole coming out of the oven that makes a house feel like a home. I remember my own Mama making chicken pot pie on chilly Texas evenings, and now I carry on that tradition with this simplified Chicken Pot Pie Casserole. This recipe is so easy, even on those weeknights when the kids are running circles and dinner feels like a distant dream. I’ve made this casserole countless times in my own kitchen, tweaking it until it’s just perfect for my family. I promise, with this recipe, you’ll get a comforting, delicious meal that everyone will love, without spending hours in the kitchen.

Why This Recipe Works

As a busy mama myself, I know time is precious. That’s why I adore this chicken pot pie casserole. It delivers all the cozy goodness of a traditional pot pie, but with a fraction of the effort. Here’s why it’s a winner in my book:

• Quick & Easy: Forget fussing with pie crust. This recipe uses readily available biscuit dough for a simple, flaky topping.
• Kid-Approved: My kids devour this casserole! The creamy filling and familiar flavors are always a hit.
• Make-Ahead Friendly: You can assemble the casserole ahead of time and bake it later. Perfect for busy weeknights or potlucks!

Ingredients

• 4 tablespoons butter
• 1 medium yellow onion, chopped
• 2 carrots, peeled and chopped
• 2 celery stalks, chopped
• 1 teaspoon dried thyme
• ½ teaspoon dried rosemary
• ½ cup all-purpose flour
• 4 cups chicken broth
• 1 cup heavy cream
• Salt and pepper to taste
• 2 cups cooked chicken, shredded (rotisserie chicken works great!)
• 1 (10 ounce) package frozen peas and carrots
• 1 (12 ounce) can refrigerated biscuit dough
• 1 egg, beaten

Ingredient Notes

Chicken Broth: I prefer using low-sodium chicken broth so I can control the saltiness of the casserole. You can also use homemade chicken stock for an even richer flavor.

Vegetables: Feel free to add other vegetables you enjoy, such as potatoes, green beans, or mushrooms. Just make sure they are cut into bite-sized pieces.

Biscuit Dough: I usually use the jumbo-sized biscuits, but any variety will work. You can even use a homemade biscuit recipe if you’re feeling ambitious!

Step-by-Step Instructions

Step 1: Sauté the Vegetables. Melt the butter in a large skillet over medium heat. Add the onion, carrots, and celery and cook until softened, about 5-7 minutes. You want the onions to be translucent and the carrots and celery to be tender-crisp. Stir in the thyme and rosemary during the last minute of cooking to release their aroma.

Step 2: Make the Roux. Sprinkle the flour over the vegetables and cook for 1 minute, stirring constantly. This creates a roux, which will thicken the sauce. Make sure to cook out the raw flour taste, but be careful not to burn it.

Step 3: Add the Broth and Cream. Gradually whisk in the chicken broth until smooth. Bring to a simmer, then stir in the heavy cream. Season with salt and pepper to taste. Continue to simmer until the sauce has thickened, about 5-7 minutes. Don’t be afraid to taste and adjust the seasonings as needed.

Step 4: Combine the Ingredients. Stir in the cooked chicken and frozen peas and carrots. Mix well to combine. At this point, the filling should be nice and creamy, with a pleasant, savory aroma.

Step 5: Assemble the Casserole. Pour the chicken mixture into a greased 9×13 inch baking dish. Arrange the biscuit dough on top of the filling, slightly overlapping each biscuit. After testing this several times, I learned that pressing the biscuits down just a little helps them cook more evenly.

Step 6: Bake the Casserole. Brush the tops of the biscuits with the beaten egg. This will give them a beautiful golden-brown color. Bake in a preheated oven at 375°F (190°C) for 20-25 minutes, or until the biscuits are golden brown and the filling is bubbly.

Expert Tips from My Kitchen

• Don’t Overbake: Keep an eye on the biscuits to prevent them from getting too dark. If they start to brown too quickly, tent the casserole dish with foil.
• Use Rotisserie Chicken: To save time, use a pre-cooked rotisserie chicken from the grocery store. Just shred the meat and you’re good to go!
• Add a Pinch of Spice: For a little kick, add a pinch of red pepper flakes to the filling.
• Make it Kid-Friendly: If your kids are picky eaters, you can finely chop the vegetables or use a food processor to puree them.
• Make-Ahead Tip: Assemble the casserole up to 24 hours in advance and store it in the refrigerator. Add a few extra minutes to the baking time when you’re ready to bake.
• Reheat with Ease: To reheat leftovers, cover the casserole with foil and bake at 350°F (175°C) until heated through. You can also microwave individual portions.

Storage & Meal Prep

Storage: Store leftover chicken pot pie casserole in an airtight container in the refrigerator for up to 3-4 days.

Reheating: Reheat individual portions in the microwave until heated through. For larger portions, cover the casserole with foil and bake in a preheated oven at 350°F (175°C) until warmed through. This prevents the biscuits from burning.

Make-Ahead: You can assemble the casserole up to 24 hours in advance. Cover it tightly and store it in the refrigerator. When ready to bake, add about 10 minutes to the baking time.

Substitutions & Variations

Gluten-Free: Use gluten-free biscuit dough or make your own gluten-free biscuits from scratch. You’ll also need to use a gluten-free flour blend for the roux.

Dairy-Free: Substitute the butter with olive oil or a dairy-free butter alternative. Use a plant-based milk, such as almond milk or soy milk, instead of heavy cream.

Vegetarian: Omit the chicken and add more vegetables, such as mushrooms, potatoes, and sweet potatoes. You can also use vegetable broth instead of chicken broth.

Seasonal Twist: In the fall, try adding roasted butternut squash or pumpkin to the filling for a seasonal twist. In the spring, add fresh asparagus or peas.

Frequently Asked Questions

Can I make this ahead of time?

Yes, you can assemble the casserole up to 24 hours in advance. Just cover it tightly and store it in the refrigerator. When you’re ready to bake, add about 10 minutes to the baking time to ensure it’s heated through.

How do I know when the casserole is done?

The casserole is done when the biscuits are golden brown and the filling is bubbly. You can also insert a toothpick into the center of the biscuits to check for doneness. If the toothpick comes out clean, the biscuits are cooked through.

Can I use different vegetables?

Absolutely! Feel free to use any vegetables you like in this casserole. Some good options include potatoes, green beans, mushrooms, and corn. Just make sure to cut them into bite-sized pieces so they cook evenly.

How do I store leftovers?

Store leftover casserole in an airtight container in the refrigerator for up to 3-4 days. Reheat individual portions in the microwave or bake in a preheated oven until warmed through.

Is this recipe kid-friendly?

Yes, this recipe is definitely kid-friendly! The creamy filling and flaky biscuit topping are always a hit with kids. If your kids are picky eaters, you can finely chop the vegetables or use a food processor to puree them.

Can I freeze this casserole?

Yes, you can freeze this casserole, although the texture of the biscuits may change slightly after thawing. To freeze, assemble the casserole but don’t bake it. Wrap it tightly in plastic wrap and then in aluminum foil. Freeze for up to 2-3 months. When ready to bake, thaw the casserole overnight in the refrigerator and then bake as directed.

Serving Suggestions

This chicken pot pie casserole is a complete meal on its own, but here are a few ideas for sides:

• Simple green salad with a light vinaigrette
• Steamed green beans or broccoli
• Cranberry sauce (especially during the holidays)

For plating, I like to sprinkle a little fresh parsley on top for a pop of color. And when serving to my family, I always make sure everyone gets a good portion of both the creamy filling and the flaky biscuit topping.

Y’all, I hope you give this Chicken Pot Pie Casserole a try! It’s a guaranteed crowd-pleaser, and I know it’ll become a staple in your family’s meal rotation. There’s nothing quite like a warm, comforting casserole to bring everyone together. Let me know how it turns out in the comments below! And be sure to check out some of my other family-favorite recipes on FamiliesRecipes.com or sign up for my newsletter for weekly recipe inspiration. Happy cooking, y’all!

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