Chicken Pot Pie Casserole Recipe Easy Comforting Dinner

There’s something about a bubbling casserole dish coming out of the oven that just fixes everything. Chicken Pot Pie Casserole takes all that creamy, flaky, soul-warming goodness and simplifies it into one panno crimping, no fussing, just pure comfort on a Tuesday night.

I started making this version back in 2019 when I was testing shortcut dinners for busy families, and the smell of thyme and buttery pastry had my neighbor knocking on the door asking what was cooking. After tweaking the vegetable blend to use what’s actually in season at most U.S. grocery stores, I’ve made it at least two dozen timesit never gets old, and it reheats like a dream.

Yesica Andrews

Chicken Pot Pie Casserole Recipe Easy Comforting Dinner

This Chicken Pot Pie Casserole is a simple and satisfying dish perfect for any night of the week. Loaded with tender chicken, fresh veggies, and a creamy sauce topped with flaky biscuit dough, it’s a comforting meal that everyone will love.

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Prep Time 15 minutes mins

Cook Time 30 minutes mins

Total Time 45 minutes mins

Servings: 6 servings

Calories: 450

Ingredients Method Notes

Ingredients

  

• 4 Tbsp. butter
• 3 medium carrots, diced (about 1 1/2 cups)
• 3 stalks celery, diced (about 1 1/2 cups)
• 1 large yellow onion, diced (about 1½ cups)
• 1 tsp. chopped fresh thyme
• 1 tsp. kosher salt, divided
• 1/2 tsp. freshly ground black pepper
• 4 Tbsp. all-purpose flour
• 2 cups whole milk
• 1 cup low-sodium chicken broth
• 1 Tbsp. Dijon mustard
• 1/2 tsp. garlic powder
• 4 cups cooked shredded chicken
• 1 cup frozen peas
• 1 (16.3-ounce tube) biscuit dough

Method

 

1. Set the oven to preheat at 375º Fahrenheit with the rack placed in the middle.
2. In a large skillet, melt the butter over medium-high heat, then add diced carrots, celery, onion, fresh thyme, and half of the salt. Stir often and cook until the vegetables become soft, about 5 to 7 minutes.
3. Sprinkle the flour over the veggies and stir well to coat. Cook another 2 minutes to remove the raw flour taste.
4. Gradually pour in the milk and chicken broth while whisking. Add Dijon mustard, garlic powder, and the remaining salt, then bring the mixture to a boil over high heat.
5. Lower the heat to medium and continue stirring frequently until the sauce thickens, roughly 3 to 5 minutes.
6. Fold in the shredded chicken and frozen peas, then taste and adjust salt if needed.
7. Transfer the filling into a 13-by-9-inch baking dish. Arrange biscuit dough pieces evenly on top of the filling and sprinkle with black pepper and a little extra salt.
8. Bake in the oven until the filling bubbles and biscuits turn golden and puffed, about 22 to 25 minutes.
9. Allow the casserole to rest for 5 minutes before slicing and serving.

Notes

• For best results, use freshly shredded chicken and thaw peas before adding. Leftovers can be refrigerated for up to 3 days and reheated in the oven for a crispy topping.

Why You’ll Love This Cozy Casserole

This is the kind of dinner that makes you want to curl up at the table and go back for seconds. All the creamy, veggie-packed filling you crave, topped with golden biscuits that puff up like little pillows in the oven.

• One-dish wonder: Everything bakes together in a single 13×9 panless cleanup, more time with your people.
• Pantry-friendly ingredients: No fancy shopping trips needed. Just butter, milk, chicken broth, and a tube of biscuit dough from the refrigerated section.
• Family-approved: Even picky eaters go quiet when this bubbling dish hits the table.
• Leftovers that shine: Reheats beautifully for next-day lunches or quick weeknight dinners.

What Goes Into This Chicken Pot Pie Casserole

You’ll find everything you need at your neighborhood grocery storeno substitutions required, though I’ll share some swaps below if you’re working with what’s already in your fridge.

The base starts with butter, diced carrots, celery, and yellow onionthe classic trio that fills your kitchen with that “grandma’s cooking” smell. Fresh thyme adds an earthy note, while Dijon mustard and garlic powder bring just enough zip to the creamy sauce made from whole milk and low-sodium chicken broth. Cooked shredded chicken and frozen peas fold in at the end, then biscuit dough crowns the whole thing.

How to Make It

Start by preheating your oven to 375º and grabbing a large skillet. Melt the butter over medium-high heat, then toss in your diced carrots, celery, onion, thyme, and half the kosher salt. Stir often until everything softensabout 5 to 7 minutes. Sprinkle in the all-purpose flour and keep stirring for 2 more minutes so it cooks off that raw taste.

Now pour in the milk, chicken broth, Dijon mustard, garlic powder, and the rest of the salt, whisking as you go. Crank the heat to high just until it bubbles, then dial it back to medium and let it simmer until thick and creamy, stirring oftenaround 3 to 5 minutes. Fold in your cooked shredded chicken and frozen peas, taste, and add more salt if needed.

Transfer the whole mixture into a 13×9 baking dish, then arrange the biscuit dough on top. Sprinkle with a pinch of salt and freshly ground black pepper, then slide it into the oven. Bake until the filling bubbles around the edges and the biscuits turn golden and puffy22 to 25 minutes. Let it cool for 5 minutes before serving so nobody burns their tongue.

Timing and Temperature Guide

Tips for the Best Results

Pro Tip: Use a rotisserie chicken from the deli to save 30 minutes. Just shred the meat and toss out the skinyou’ll need about 4 cups total.

If your sauce looks too thick before baking, whisk in a splash more chicken broth. It will thicken further in the oven, so err on the side of slightly loose. And don’t skip the 5-minute rest after bakingit lets the filling set just enough so you’re not chasing liquid around your plate.

For extra flavor, brush the biscuit tops with melted butter halfway through baking, or sprinkle on a little garlic powder before they go in. Both tricks come straight from my grandmother’s playbook, and they never disappoint.

How to Store and Reheat

Let any leftovers cool completely, then cover the baking dish tightly with foil or transfer portions to airtight containers. This casserole keeps in the fridge for up to 4 days and tastes even better the next day once all the flavors have mingled.

Note: The biscuits may soften a bit after freezing, but they still taste wonderfuljust pop the dish under the broiler for a minute or two if you want to crisp them back up.

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FAQs (Chicken Pot Pie Casserole)

You’ll love how this Chicken Pot Pie Casserole comes together in just under 45 minutescreamy filling, golden biscuits, and that soul-soothing aroma that makes everyone crowd around the oven asking when it’s ready. It’s comfort food made simple, and it never disappoints.

Try stirring in a handful of chopped fresh parsley right before baking for a pop of color, or swap the peas for diced sweet potato if that’s what you have on hand. This freezes beautifully toojust cool completely, cover tightly, and tuck it away for a night when you need dinner to feel like a warm hug without the work.

Did this remind you of Sunday suppers at your grandma’s table? I’d love to hear your favorite pot pie memoryshare a photo or tag me when you make this for your crew. Save this recipe, pass it along to a friend who needs comfort in casserole form, and know that every bubbling, biscuit-topped bite is made with care.