Description

This Chicken Pot Pie Casserole is a comforting and hearty dish featuring tender chicken and vegetables in a creamy sauce, topped with fluffy, golden-brown biscuits. It’s an easy one-dish meal perfect for family dinners, combining savory sautéed veggies with a rich, thickened filling and a biscuit crust baked to perfection.

Ingredients

Scale

Vegetables and Herbs

1 medium yellow onion (about 1 1/2 cups), diced
3 medium carrots, peeled, halved and sliced into 1/2-inch pieces (about 1 cup)
3 medium celery stalks, halved lengthwise and sliced into 1/2-inch pieces (about 1 cup)
2 cloves garlic, minced
1/2 medium bunch fresh thyme (about 10 sprigs), leaves picked and chopped (about 2 teaspoons) or 1 teaspoon dried thyme

Butter and Seasonings

6 tablespoons unsalted butter, divided
1 1/2 teaspoons kosher salt, plus more as needed
1/2 teaspoon freshly ground black pepper, plus more as needed

Flour and Liquids

1/4 cup all-purpose flour
2 cups low-sodium chicken broth (or 1 14.5-ounce can)
1 cup whole milk or 2% milk

Protein and Vegetables

1 pound cooked boneless chicken (about 4 cups), shredded or diced
1 cup frozen peas (do not thaw)

Topping

1 (about 16-ounce) can refrigerated jumbo- or grand-size biscuits, such as Pillsbury Grands Buttermilk

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Instructions

Preheat Oven: Arrange a rack in the middle of the oven and preheat to 375°F (190°C).
Prepare Vegetables and Herbs: Dice the onion, peel and cut carrots and celery into 1/2-inch pieces. Mince the garlic. Remove thyme leaves from stems and chop finely, or measure dried thyme.
Sauté Vegetables: Melt 4 tablespoons of unsalted butter in a large skillet over medium-high heat. Add onion, carrots, celery, thyme, 1 1/2 teaspoons kosher salt, and 1/2 teaspoon black pepper. Cook, stirring occasionally, until vegetables soften and begin to brown, about 5 to 7 minutes.
Create Roux and Add Liquids: Sprinkle 1/4 cup all-purpose flour over the vegetables and add the minced garlic. Stir continuously to coat vegetables evenly and cook until fragrant with no dry flour spots, about 30 seconds to 1 minute. Slowly pour in 2 cups chicken broth and 1 cup milk while scraping the skillet’s bottom to loosen browned bits. Bring to a boil.
Simmer and Thicken Sauce: Reduce heat to maintain a gentle simmer and cook until sauce thickens to coat the back of a spoon, approximately 4 to 5 minutes. Meanwhile, shred or dice the cooked chicken into bite-sized pieces.
Combine Filling: Stir the chicken and frozen peas into the thickened sauce. Taste and adjust seasoning with salt and pepper as needed. Transfer mixture evenly into a 9×13-inch baking dish.
Arrange Biscuit Topping: Open the can of refrigerated biscuits and separate individual biscuits. Arrange them in a single layer over the chicken filling in the baking dish.
Bake Casserole: Bake in the preheated oven until biscuits are golden brown and cooked through, and the filling bubbles, about 20 to 30 minutes. After 15 minutes, rotate the dish for even baking. If biscuits brown too quickly, cover loosely with aluminum foil.
Brush with Butter: Melt the remaining 2 tablespoons unsalted butter and brush over the tops of the biscuits to give a rich, glossy finish.

Notes

Using cooked rotisserie chicken is a convenient shortcut to save time.
You can substitute fresh or frozen mixed vegetables instead of just peas for variety.
For a lighter dish, use low-fat milk and reduce butter slightly, but this may affect creaminess.
Make sure not to thaw frozen peas before adding to retain texture and brightness.
If biscuits start browning too fast, covering with foil prevents burning while baking through.

Nutrition

Serving Size: 1 slice (approx. 1/6 of casserole)
Calories: 430
Sugar: 5 g
Sodium: 670 mg
Fat: 22 g
Saturated Fat: 11 g
Unsaturated Fat: 9 g
Trans Fat: 0.3 g
Carbohydrates: 34 g
Fiber: 3 g
Protein: 26 g
Cholesterol: 80 mg