Description
Easy Homemade Chicken Pot Pie Casserole is a comforting, crowd-pleasing dish made with creamy chicken and vegetables topped with golden biscuit or puff pastry. It’s a simplified twist on the classic pot pie that’s perfect for busy weeknights or cozy weekend dinners.
Ingredients
- 3 cups cooked, shredded chicken (rotisserie works great)
- 2 cups frozen mixed vegetables (peas, carrots, corn, green beans)
- 1 small onion, diced
- 2 cloves garlic, minced
- 1/4 cup butter
- 1/4 cup all-purpose flour
- 1 1/2 cups chicken broth
- 1 cup milk (whole or 2%)
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp dried thyme or Italian seasoning
- 1 can refrigerated biscuit dough or 1 sheet puff pastry, cut into pieces
Instructions
- Preheat oven to 375°F (190°C) and grease a 9×13-inch baking dish.
- In a large skillet, melt butter over medium heat. Add onion and garlic, sauté until soft (about 3–4 minutes).
- Stir in flour and cook for 1 minute, forming a roux.
- Slowly whisk in broth and milk, stirring until thickened (about 4–5 minutes).
- Add shredded chicken, frozen vegetables, salt, pepper, and thyme. Stir to combine and heat through.
- Pour the mixture into the prepared dish and spread evenly.
- Top with biscuit dough or puff pastry pieces, spaced slightly apart.
- Bake for 25–30 minutes until the topping is golden and cooked through.
- Let cool for 5 minutes before serving.
Notes
- Use cooked turkey instead of chicken for variation.
- Swap the biscuit topping for puff pastry, pie crust, crescent rolls, or mashed potatoes.
- For added richness, stir in a splash of heavy cream or shredded cheddar to the filling.
- The filling can be made ahead and refrigerated or frozen (without topping).
Nutrition
- Serving Size: 1 portion (approx. 1/8 of casserole)
- Calories: 360
- Sugar: 5g
- Sodium: 680mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 3g
- Protein: 22g
- Cholesterol: 65mg
