Easy Homemade Chicken Pot Pie Casserole
This easy homemade chicken pot pie casserole is a comforting dish featuring tender chicken, mixed vegetables, and a rich, creamy sauce, all topped with golden, fluffy biscuits. It’s a one-dish meal that’s perfect for cozy dinners or family gatherings, ready in under an hour.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Baked
- Cuisine: American
- Diet: Kosher
Ingredients
- 3 cups cooked chicken, diced or shredded
- 1 cup frozen peas and carrots mix
- 1/2 cup frozen corn (optional)
- 1/3 cup butter
- 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
- 1 can (16 oz) refrigerated biscuit dough
Instructions
- Preheat oven to 375°F (190°C).
- In a large skillet over medium heat, melt the butter.
- Stir in the flour, salt, black pepper, garlic powder, and onion powder to create a roux. Cook for 2 minutes.
- Gradually whisk in the chicken broth and milk, stirring constantly until thickened, about 5 minutes.
- Add cooked chicken, frozen peas and carrots, and corn. Mix well and remove from heat.
- Transfer the mixture to a greased 9×13-inch baking dish and spread evenly.
- Flatten each biscuit slightly and arrange them on top of the chicken mixture, leaving space between each.
- Bake for 30 minutes or until the biscuits are golden brown and cooked through.
- Let rest for 5 minutes before serving.
Notes
- Use rotisserie chicken for convenience and added flavor.
- Puff pastry or homemade biscuit dough can be used instead of canned biscuits.
- Vegetables can be customized with fresh or sautéed options like green beans or diced potatoes.
- For a dairy-free version, substitute butter and milk with plant-based alternatives.
Find it online: https://www.recipebyelena.com/chicken-pot-pie-casserole/