Description

This Easy Homemade Chicken Pot Pie Casserole combines tender cooked chicken with a creamy roux-based sauce, hearty vegetables, and flaky biscuit topping for a comforting family meal. Using rotisserie chicken and frozen vegetables speeds up preparation, while a homemade roux creates a rich gravy that brings everything together. The casserole is baked until golden, making it a perfect simple dinner that everyone will love.

Ingredients

Scale

Chicken and Vegetables

3 cups cooked chicken, diced or shredded (rotisserie chicken works well)
1 cup frozen peas and carrots mix
1/2 cup frozen corn (optional)

Roux and Sauce

1/3 cup butter (unsalted recommended)
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

Topping

1 can (16 oz) refrigerated biscuit dough (such as Pillsbury Grands)

Instructions

Preheat the Oven: Preheat your oven to 375°F (190°C) to ensure even baking and proper rising of the biscuits.
Make the Roux: In a large skillet over medium heat, melt the butter. Sprinkle in the flour, salt, black pepper, garlic powder, and onion powder. Stir vigorously to form a smooth paste. Cook for 1-2 minutes until bubbly and lightly golden, eliminating the raw flour taste.
Add Liquid: Slowly whisk in the chicken broth and milk, adding them gradually while stirring continuously to prevent clumps. Continue stirring as the mixture thickens over 3-5 minutes until it reaches a gentle boil and a gravy-like consistency.
Combine Ingredients: Stir in the cooked chicken, frozen peas and carrots, and optional frozen corn. Mix thoroughly to incorporate all ingredients, then remove the skillet from heat.
Prepare for Baking: Transfer the chicken and vegetable mixture evenly into a greased 9×13-inch baking dish to promote even cooking.
Top with Biscuits: Open the biscuit dough can and separate into individual biscuits. Flatten each biscuit slightly with your hands and arrange them spaced evenly on top of the chicken mixture to allow expansion while baking.
Bake the Casserole: Place the baking dish in the preheated oven and bake for 25-30 minutes until the biscuit topping is golden brown and cooked through, creating a deliciously crisp surface.
Cool and Serve: Let the casserole rest for about 5 minutes after baking. This allows the filling to set, making it easier to scoop servings. Enjoy this warm, comforting chicken pot pie casserole!

Notes

Use thawed frozen chicken to ensure even heating and safety.
You can prepare the casserole filling up to 2 days ahead and add biscuits before baking.
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheat leftovers in the oven at 350°F (175°C) for best results or microwave individual portions.
Substitute biscuit dough with whole wheat biscuits or puff pastry for variation.
For dairy-free alternatives, use olive oil or vegan butter in the roux and a plant-based milk substitute.

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

Keywords: chicken pot pie casserole, easy chicken casserole, homemade pot pie, biscuit topping, comfort food, family dinner, creamy chicken casserole