Description

This Chicken Pot Pie Casserole is a comforting and easy-to-make dish featuring a creamy chicken and vegetable filling topped with flaky biscuits or puff pastry. Perfect for a hearty family meal, it combines tender cooked chicken, mixed vegetables, and rich seasonings baked to golden perfection for a classic, wholesome casserole.

Ingredients

Scale

Filling:

2 tbsp butter
1 small onion, diced
2 cloves garlic, minced
2 cups cooked chicken, shredded or diced (rotisserie, leftover, or canned)
2 cups frozen mixed vegetables (peas, carrots, corn)
1 can (10.5 oz) cream of chicken soup (or substitute cream of mushroom/celery or thick gravy)
1/2 cup milk (any kind)
1/2 tsp salt
1/2 tsp black pepper
1/2 tsp dried thyme (optional)
1/4 tsp poultry seasoning (optional)

Topping:

1 can refrigerated biscuit dough or 1 sheet puff pastry
Optional: 1 egg or milk for egg wash

Optional Twists:

Stir in 1 cup shredded cheddar for extra cheesy goodness
Sprinkle Everything Bagel Seasoning on top of biscuits for a savory crunch
Add extra veggies like broccoli or spinach
Substitute turkey for chicken (post-holiday favorite!)

Instructions

Preheat Oven: Preheat your oven to 375°F (190°C) and grease a 9×13-inch casserole dish to prepare it for the filling and topping.
Cook Aromatics: In a skillet over medium heat, melt 2 tablespoons of butter. Add the diced onion and cook for 3–4 minutes until translucent. Then add the minced garlic and sauté for another minute until fragrant.
Make Filling: Add the shredded or diced cooked chicken, frozen mixed vegetables, cream of chicken soup, milk, salt, pepper, and optional thyme and poultry seasoning to the skillet. Stir everything well and let it simmer for about 5 minutes until the filling slightly thickens. Taste and adjust seasonings if needed.
Assemble: Pour your prepared filling evenly into the greased casserole dish, spreading it out smoothly to ensure uniform baking.
Add Topping: Arrange the biscuit dough whole or cut into quarters over the filling, or cover the filling with a sheet of puff pastry. Optionally, brush the top with an egg wash or milk for a golden, shiny finish.
Bake: Place the casserole in the preheated oven and bake for 25–30 minutes until the filling is bubbly and the biscuit or pastry topping is golden brown. After baking, let it rest for 5 minutes before serving to set the filling.

Notes

If the filling seems runny, continue simmering it longer or thicken by stirring in 1 tablespoon cornstarch mixed with 2 tablespoons cold milk or water.
You can assemble the casserole up to 24 hours ahead and refrigerate it; when ready to bake, add 5–10 minutes to the baking time.
For freezing, assemble the unbaked casserole, wrap it tightly, and freeze for up to 3 months; bake from frozen, increasing baking time by 15–25 minutes.
To ensure even biscuit cooking, use warm filling and cut biscuits into smaller pieces for better coverage and uniform baking.
If you don’t have a skillet, a saucepan or pot can be used to sauté the onions and garlic before adding other ingredients.

Prep Time: 15 minutes
Cook Time: 30 minutes
Category: Casserole
Method: Baking
Cuisine: American

Keywords: Chicken pot pie casserole, comfort food, easy dinner, chicken casserole, biscuit topping, creamy chicken dish