If you’re craving a soul-satisfying dish that feels like a warm hug on a plate, the Chicken Pot Pie Casserole Recipe is here to deliver. This casserole takes all the classic comforts of a traditional chicken pot pie—the tender chicken, the rich creamy sauce, the medley of fresh vegetables—and transforms it into an easy-to-make, crowd-pleasing meal that’s perfect for busy weeknights or cozy weekend dinners. With a flaky biscuit topping that golden-bakes to perfection, every bite offers a delightful mix of textures and flavors that will have you coming back for seconds (and thirds!).
Ingredients You’ll Need
Gathering the right ingredients is essential to making this chicken pot pie casserole shine—it’s a simple lineup of fresh veggies, juicy chicken, and pantry staples that together create a harmony of flavor, texture, and color in every bite.
- 2 small boneless skinless chicken breasts: The star protein that becomes tender and juicy in the broth.
- 4 cups chicken broth: Adds depth and moisture to the filling, ensuring no bite is dry.
- 4 tablespoons butter: Provides richness and helps create a smooth sauce.
- 1 small yellow onion (finely diced): Offers sweetness and aromatic layers.
- 2 ribs celery (diced): Adds a subtle crunch and freshness.
- ¾ cup carrots (diced): Brightens the filling with a pop of color and gentle sweetness.
- 3 cloves garlic (minced): Infuses fragrant warmth.
- ½ teaspoon EACH dried thyme, rosemary, parsley: These herbs lend earthiness and herbal complexity.
- ¼ teaspoon EACH ground sage, black pepper: Sage adds savory notes; black pepper offers subtle heat.
- 1 teaspoon Worcestershire sauce: Deepens umami flavors while balancing richness.
- 1 teaspoon Dijon mustard: A tangy kick that brightens the sauce.
- 1/3 cup flour: Thickens the sauce for that perfect creamy consistency.
- ¾ cup heavy cream (or half and half): Gives luscious creaminess to the filling.
- 1 chicken bouillon cube: Boosts savory depth without overpowering.
- 1 large Yukon Gold potato: Adds hearty texture and soaks up all the flavors.
- Salt and pepper: Basic seasonings to balance everything.
- ¾ cup frozen peas: A touch of sweetness and vibrant green color.
- 2 cups all-purpose flour (240 grams): Forms the base of your biscuit topping.
- 2 teaspoons baking powder: Helps the biscuits rise fluffy and light.
- ½ teaspoon baking soda: Adds tender crumb to the biscuits.
- ¾ teaspoon salt: Enhances the flavor of the biscuit crust.
- ½ cup (or 1 stick) cold butter: Creates flaky layers in the biscuit topping.
- ½ cup sour cream: Adds moisture and tang to make biscuits tender.
- ¼ cup milk (any kind): Binds ingredients in the biscuit dough.
- 1 egg (beaten): Provides richness and color to the biscuit dough.
- 1 tablespoon milk: To brush the biscuit topping for a golden finish.
How to Make Chicken Pot Pie Casserole Recipe
Step 1: Prepare the Filling
Start by cooking your chicken breasts gently in the chicken broth until fully cooked and tender. Remove the chicken and shred it into bite-sized pieces, reserving the broth to create a flavorful base. While the chicken simmers, sauté onions, celery, carrots, and garlic in butter until softened and fragrant. Stir in your herbs and spices, then whisk in the flour to soak up all that buttery goodness and create a roux that will thicken your sauce beautifully. Gradually add the chicken broth and heavy cream, stirring constantly until the mixture thickens to a creamy, dreamy consistency.
Step 2: Add Potatoes, Peas, and Chicken
Dice the Yukon Gold potato into small cubes to ensure they cook evenly and absorb all those wonderful savory flavors. Add the potatoes along with the shredded chicken and frozen peas to the creamy filling mixture. Season with Worcestershire sauce, Dijon mustard, chicken bouillon cube, salt, and pepper to taste. This filling is the heart of your Chicken Pot Pie Casserole Recipe, so don’t hesitate to taste and adjust those seasonings to get it just right.
Step 3: Make the Biscuit Topping
In a large bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. Cut cold butter into the flour mixture until it resembles coarse crumbs—you can use a pastry cutter or your fingers for this. Next, blend in sour cream, milk, and beaten egg just until combined, making a sticky but manageable biscuit dough. This topping will bake up golden and flaky, providing the perfect contrast to the creamy filling beneath.
Step 4: Assemble the Casserole and Bake
Transfer your luscious chicken and vegetable filling to a greased baking dish, spreading it evenly. Drop spoonfuls of biscuit dough over the top to cover the filling completely or patch it together gently. Brush the biscuit topping with a little milk for that irresistible golden glow. Bake at 375°F (190°C) for about 35 to 45 minutes, or until the biscuits are puffed, golden, and cooked through. The smell coming from your oven will be impossible to resist!
How to Serve Chicken Pot Pie Casserole Recipe
Garnishes
A sprinkle of fresh chopped parsley or thyme leaves over the top just before serving adds a vibrant green pop and a fresh herbal aroma. For a hint of indulgence, a light drizzle of melted butter or a dash of cracked black pepper brings out the richness in every forkful.
Side Dishes
This casserole is quite filling on its own, but pairing it with a crisp garden salad or roasted green beans balances the meal with freshness and texture. A side of crusty bread or a simple coleslaw also works beautifully, giving you room to savor the creamy comfort without it feeling too heavy.
Creative Ways to Present
For dinner parties or get-togethers, consider making individual portions in ramekins topped with biscuit dough for a charming personal touch. You can also add a sprinkle of shredded cheese on top of the biscuits before baking to create a bubbly, golden crust that’s extra irresistible.
Make Ahead and Storage
Storing Leftovers
Once cooled, transfer leftovers to an airtight container and refrigerate for up to 3 days. The casserole tends to thicken in the fridge, so a quick warm-up with a splash of milk or broth can help restore its creamy texture.
Freezing
This Chicken Pot Pie Casserole Recipe freezes well, though best done before baking. Assemble the casserole in a freezer-safe dish, cover tightly with foil and plastic wrap, and freeze for up to 3 months. When ready, thaw overnight in the fridge and bake as directed, adding a little extra time if still slightly frozen.
Reheating
Reheat individual servings in the microwave until warmed through, or heat the entire casserole in a preheated oven at 350°F (175°C) for about 20 minutes, covering loosely with foil to prevent the biscuit topping from over-browning. A gentle reheat keeps that biscuit topping tender and the filling bubbling hot.
FAQs
Can I use rotisserie chicken instead of cooking chicken breasts?
Absolutely! Using rotisserie chicken is a fantastic time-saver and adds extra flavor. Just shred the chicken and add it once your sauce and vegetables are ready.
Is it possible to make the filling dairy-free?
Yes. Substitute butter with a dairy-free alternative, use coconut milk or your preferred plant-based cream instead of heavy cream, and skip the sour cream or replace it with a dairy-free yogurt for the biscuit topping.
Can I make this recipe vegetarian?
Definitely! Swap chicken breasts and broth for hearty mushrooms and vegetable broth. Adding extra veggies like corn or green beans can make the filling just as satisfying.
How thick should the biscuit topping be?
The biscuit dough should be thick enough to hold its shape when spooned over the filling but not too dry. Aim for a thick, sticky batter that rises fluffy and golden during baking.
Can I prepare this casserole in advance?
Yes, the filling can be made a day ahead and refrigerated. Add the biscuit topping right before baking to keep it fresh and light.
Final Thoughts
This Chicken Pot Pie Casserole Recipe is such a joy to make and even more delightful to eat. It’s an effortless way to enchant your family or friends with familiar flavors baked into a comforting dish that feels both homey and special. Trust me, once you try this, it’s going to become a cherished favorite on your dinner rotation. So grab your apron, gather those simple ingredients, and create something truly cozy and delicious tonight!
Print
Chicken Pot Pie Casserole Recipe
- Prep Time: 30 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour 15 minutes
- Yield: 6 servings
- Category: Casserole
- Method: Baking
- Cuisine: American
Description
This Chicken Pot Pie Casserole recipe offers a comforting, hearty dish that combines tender chicken, vegetables, and a creamy sauce, all baked under a fluffy, buttery biscuit topping. It’s an easy-to-make comforting casserole perfect for family dinners, delivering all the classic flavors of chicken pot pie with a rustic twist.
Ingredients
Filling Ingredients
- 2 small boneless skinless chicken breasts
- 4 cups chicken broth
- 4 tablespoons butter
- 1 small yellow onion, finely diced
- 2 ribs celery, diced
- ¾ cup carrots, diced
- 3 cloves garlic, minced
- ½ teaspoon dried thyme
- ½ teaspoon dried rosemary
- ½ teaspoon dried parsley
- ¼ teaspoon ground sage
- ¼ teaspoon black pepper
- 1 teaspoon Worcestershire sauce
- 1 teaspoon Dijon mustard
- 1/3 cup flour
- ¾ cup heavy cream (can substitute half and half)
- 1 chicken bouillon cube
- 1 large Yukon Gold potato, peeled and diced
- Salt and pepper to taste
- ¾ cup frozen peas
Biscuit Topping Ingredients
- 2 cups all-purpose flour (240 grams)
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ¾ teaspoon salt
- ½ cup (1 stick) cold butter
- ½ cup sour cream
- ¼ cup milk (any kind)
- 1 egg, beaten
- 1 tablespoon milk (for egg wash)
Instructions
- Cook the Chicken: In a large pot, bring the chicken broth to a boil and add the two small boneless skinless chicken breasts. Simmer until cooked through, about 15-20 minutes. Remove chicken and shred or dice into bite-sized pieces. Reserve the broth for later use.
- Sauté Vegetables: In a large skillet, melt butter over medium heat. Add the finely diced onion, celery, carrots, and minced garlic. Cook, stirring occasionally, until the vegetables soften and become fragrant, about 5-7 minutes.
- Create the Filling Sauce: Stir in the dried thyme, rosemary, parsley, ground sage, and black pepper. Sprinkle the flour over the vegetables and cook for 1-2 minutes, stirring continuously to form a roux. Gradually whisk in the reserved chicken broth along with the chicken bouillon cube until the mixture thickens. Add Worcestershire sauce and Dijon mustard, then stir in the heavy cream. Add the diced Yukon Gold potato and simmer until potatoes are tender, about 10-12 minutes. Finally, stir in the cooked chicken and frozen peas. Season with salt and pepper to taste. Remove from heat.
- Prepare the Biscuit Topping: In a mixing bowl, combine the all-purpose flour, baking powder, baking soda, and salt. Cut the cold butter into the dry ingredients using a pastry cutter or fingers until the mixture resembles coarse crumbs. Stir in sour cream and milk until just combined into a dough.
- Assemble and Bake: Preheat the oven to 375°F (190°C). Transfer the chicken and vegetable filling into a casserole dish. Drop spoonfuls of biscuit dough evenly over the filling to cover the surface. Brush the biscuit topping with the beaten egg mixed with 1 tablespoon milk for a golden glaze. Bake in the preheated oven until the biscuits are puffed and golden, about 35-45 minutes.
- Serve: Allow the casserole to cool slightly before serving. Enjoy the comforting combination of creamy chicken filling with fluffy biscuit topping.
Notes
- Use small chicken breasts for even cooking and shredding convenience.
- You can substitute half and half for heavy cream to reduce richness.
- If you prefer, you can add other vegetables like mushrooms or corn.
- Ensure the biscuit dough covers the filling completely to keep moisture in during baking.
- Leftovers can be stored in the refrigerator for up to 3 days and reheated in the oven.
