Go Back

Chicken Pot Pie Casserole

Chicken pot pie casserole with a creamy chicken-and-vegetable filling and a golden biscuit (or puff pastry) topping. Built like a baked casserole, it stays saucy with bubbling edges for an easy pot-pie style dinner.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings: 8 servings
Course: Main Dish
Cuisine: American
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

Chicken pot pie filling
  • 3 cooked chicken, shredded
  • 1 frozen peas
  • 1 frozen corn
  • 3 carrots, diced and cooked
  • 3 celery, diced
  • 1 onion, diced
  • 4 tbsp unsalted butter
  • 3 tbsp flour
  • 2 cup chicken broth
  • 1 cup heavy cream
  • 1 tsp fresh thyme
  • 0.5 tsp garlic powder
  • 0.25 salt to taste
  • 0.25 pepper to taste
Topping
  • 1 can (16 oz) refrigerated biscuits use either biscuits or puff pastry
  • 1 sheet puff pastry use either biscuits or puff pastry

Equipment

  • 1 sheet pan
  • 1 Dutch oven

Method
 

Make the filling
  1. Preheat the oven to 400F. (Visual cue: the oven should be hot before baking.)
  2. In a Dutch oven, sauté the onion, carrots, and celery in the butter for 5 minutes. (Visual cue: the vegetables soften and turn glossy.)
  3. Whisk in the flour and cook for 1 minute. (Visual cue: the mixture looks slightly thicker and smells toasted.)
  4. Gradually add the broth and heavy cream, then simmer until thick. (Visual cue: the sauce coats the back of a spoon.)
  5. Stir in the chicken, peas, corn, thyme, and garlic powder, then season with salt and pepper to taste. (Visual cue: the filling looks evenly combined and saucy.)
Assemble and bake
  1. Pour the filling into a 9x13 dish. (Visual cue: the surface is level.)
  2. Top with refrigerated biscuits or puff pastry. (Visual cue: topping covers the filling with minimal gaps.)
  3. Bake for 25-30 minutes at 400F until golden and the filling is bubbling. (Visual cue: steam rises and the center bubbles through the crust.)

Notes

Pro tip: cook the sauce to a noticeably thick consistency so it doesn’t thin out in the oven; it should coat a spoon. Refrigerate leftovers in a sealed container for up to 3-4 days; reheat at 350F until hot. Freezing is not ideal for biscuit toppings, but you can freeze the filling before baking and assemble later. For a lighter option, replace heavy cream with half-and-half (sauce will be slightly less rich).