I can never resist a creamy chicken pot pie casserole crowned with buttery, flaky biscuits. This easy dinner is packed with chicken, veggies, and pantry staples, making it a family favorite worth scrolling for.
I’m obsessed with this chicken pot pie casserole because it hits that creamy, savory, buttery thing I crave without turning dinner into a whole production. I love how the shredded chicken gets tucked into that rich filling, then the biscuit dough bakes up flaky on top like it absolutely belongs there.
Every scoop has tender chicken, sauce, and those golden biscuit pieces that basically steal the show. And honestly, picky eaters don’t stand much of a chance here.
It’s simple, filling, and ridiculously satisfying. The kind of dinner I keep coming back to when I want something easy but seriously good.
Ingredients
- Cooked chicken makes it hearty, filling, and weeknight-dinner legit.
- Butter brings that cozy, rich pot pie flavor everyone expects.
- Olive oil helps the veggies soften without feeling too heavy.
- Onion adds a sweet, savory base that makes everything taste homemade.
- Garlic gives it that little “something smells amazing” moment.
- Carrots add color, gentle sweetness, and a soft bite.
- Celery keeps things classic with a mild, fresh crunch.
- Peas bring sweetness and a tiny pop in every forkful.
- Corn makes it a little sweeter and extra kid-friendly.
- Flour thickens the filling so it’s creamy, not soupy.
- Chicken broth adds savory depth without making things too salty.
- Milk makes the sauce smooth, creamy, and comforting.
- Thyme and parsley give it that classic cozy casserole vibe.
- Biscuits make the top golden, buttery, and ridiculously easy.
- Plus melted butter on top? Basically the best part.
Ingredient Quantities
- 2 cups cooked chicken, shredded or cubed
- 2 tablespoons unsalted butter
- 1 tablespoon olive oil
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 2 medium carrots, diced
- 1 stalk celery, diced
- 1 cup frozen peas
- 1 cup frozen corn
- 1/3 cup all purpose flour
- 2 cups low sodium chicken broth
- 1 cup milk
- 1 teaspoon dried thyme
- 1 teaspoon dried parsley
- 1/2 teaspoon kosher salt, plus more to taste
- 1/4 teaspoon freshly ground black pepper
- 1 (16 ounce) can refrigerated biscuit dough, or 8 biscuits
- 2 tablespoons melted butter, for brushing the biscuits
How to Make this
1. Preheat oven to 400 degrees F and lightly grease a 9×13 inch baking dish.
2. In a large skillet or Dutch oven, heat 2 tablespoons unsalted butter and 1 tablespoon olive oil over medium heat until butter is melted.
3. Add 1 medium onion, 2 cloves garlic, 2 diced carrots, and 1 diced stalk celery; cook, stirring occasionally, until vegetables are softened, about 5 to 7 minutes.
4. Sprinkle 1/3 cup all purpose flour over the vegetables and stir constantly for 1 to 2 minutes to cook the flour.
5. Gradually whisk in 2 cups low sodium chicken broth and 1 cup milk until smooth; bring to a simmer and cook until the sauce thickens, about 3 to 5 minutes.
6. Stir in 2 cups cooked chicken, 1 cup frozen peas, 1 cup frozen corn, 1 teaspoon dried thyme, 1 teaspoon dried parsley, 1/2 teaspoon kosher salt, and 1/4 teaspoon freshly ground black pepper; adjust seasoning to taste and remove from heat.
7. Pour the chicken and vegetable filling into the prepared baking dish, spreading evenly.
8. Arrange the 8 biscuits from a 16 ounce can of refrigerated biscuit dough on top of the filling, spacing them evenly; brush the tops with 2 tablespoons melted butter.
9. Bake until the biscuits are golden brown and the filling is bubbly, about 20 to 25 minutes. Let rest 5 minutes before serving.
Equipment Needed
1. Oven (preheated to 400 F)
2. 9×13 inch baking dish, lightly greased
3. Large skillet or Dutch oven
4. Chef knife and cutting board
5. Measuring cups and spoons
6. Whisk and wooden spoon or heatproof spatula
7. Pastry brush and can opener
8. Oven mitts or potholders
FAQ
Chicken Pot Pie Casserole (Easy Family Dinner Recipe) Substitutions and Variations
- Cooked chicken: swap with shredded rotisserie turkey or canned low sodium chicken (same volume)
- Unsalted butter: use equal amount of olive oil for sautéing or plant based vegan butter for dairy free
- 1/3 cup all purpose flour: replace with 3 tablespoons cornstarch mixed into a slurry with cold water, add to simmering liquid to thicken
- Refrigerated biscuit dough: use a sheet of puff pastry or a refrigerated pie crust, cut to fit the casserole
Pro Tips
1) Use warm, freshly shredded chicken for best texture and flavor. If using leftover cold chicken, warm it briefly in the sauce so the filling stays hot when the biscuits go in.
2) Sweat the vegetables slowly until they are very soft and slightly sweet. That extra minute or two of gentle cooking builds depth without needing extra seasoning.
3) If the sauce seems thin, simmer it a bit longer until it coats the back of a spoon. For a thicker gravy without overcooking, whisk in one extra tablespoon of flour mixed with a little milk, then heat until glossy and thick.
4) Space the biscuits a little farther apart and brush their undersides with a little melted butter or milk before baking. That keeps the bottoms tender and helps them brown evenly while the filling bubbles through.
Chicken Pot Pie Casserole (Easy Family Dinner Recipe)
I can never resist a creamy chicken pot pie casserole crowned with buttery, flaky biscuits. This easy dinner is packed with chicken, veggies, and pantry staples, making it a family favorite worth scrolling for.
6
servings
554
kcal
Equipment: 1. Oven (preheated to 400 F)
2. 9×13 inch baking dish, lightly greased
3. Large skillet or Dutch oven
4. Chef knife and cutting board
5. Measuring cups and spoons
6. Whisk and wooden spoon or heatproof spatula
7. Pastry brush and can opener
8. Oven mitts or potholders
Ingredients
-
2 cups cooked chicken, shredded or cubed
-
2 tablespoons unsalted butter
-
1 tablespoon olive oil
-
1 medium onion, finely chopped
-
2 cloves garlic, minced
-
2 medium carrots, diced
-
1 stalk celery, diced
-
1 cup frozen peas
-
1 cup frozen corn
-
1/3 cup all purpose flour
-
2 cups low sodium chicken broth
-
1 cup milk
-
1 teaspoon dried thyme
-
1 teaspoon dried parsley
-
1/2 teaspoon kosher salt, plus more to taste
-
1/4 teaspoon freshly ground black pepper
-
1 (16 ounce) can refrigerated biscuit dough, or 8 biscuits
-
2 tablespoons melted butter, for brushing the biscuits
Directions
- Preheat oven to 400 degrees F and lightly grease a 9×13 inch baking dish.
- In a large skillet or Dutch oven, heat 2 tablespoons unsalted butter and 1 tablespoon olive oil over medium heat until butter is melted.
- Add 1 medium onion, 2 cloves garlic, 2 diced carrots, and 1 diced stalk celery; cook, stirring occasionally, until vegetables are softened, about 5 to 7 minutes.
- Sprinkle 1/3 cup all purpose flour over the vegetables and stir constantly for 1 to 2 minutes to cook the flour.
- Gradually whisk in 2 cups low sodium chicken broth and 1 cup milk until smooth; bring to a simmer and cook until the sauce thickens, about 3 to 5 minutes.
- Stir in 2 cups cooked chicken, 1 cup frozen peas, 1 cup frozen corn, 1 teaspoon dried thyme, 1 teaspoon dried parsley, 1/2 teaspoon kosher salt, and 1/4 teaspoon freshly ground black pepper; adjust seasoning to taste and remove from heat.
- Pour the chicken and vegetable filling into the prepared baking dish, spreading evenly.
- Arrange the 8 biscuits from a 16 ounce can of refrigerated biscuit dough on top of the filling, spacing them evenly; brush the tops with 2 tablespoons melted butter.
- Bake until the biscuits are golden brown and the filling is bubbly, about 20 to 25 minutes. Let rest 5 minutes before serving.
Notes
- Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.
Nutrition Facts
- Serving Size: 362g
- Total number of serves: 6
- Calories: 554kcal
- Fat: 35g
- Saturated Fat: 13g
- Trans Fat: 0.5g
- Polyunsaturated: 4g
- Monounsaturated: 10g
- Cholesterol: 90mg
- Sodium: 472mg
- Potassium: 423mg
- Carbohydrates: 63g
- Fiber: 5g
- Sugar: 7g
- Protein: 21g
- Vitamin A: 2000IU
- Vitamin C: 5mg
- Calcium: 70mg
- Iron: 1.5mg
