Save This chicken pot pie casserole transforms a classic comfort food into an easy, family-style dish that delivers all the flavors you love without the fuss of making individual pies. The combination of tender chicken and vegetables swimming in a rich, creamy sauce gets topped with buttery, flaky biscuits that bake up golden and delicious.
My family requests this casserole at least twice a month during winter. I first created it when looking for ways to use leftover roast chicken, and it's since become our go-to comfort food that even my pickiest eater devours without complaint.
Ingredients
- For the Filling: Cooked chicken creates the hearty base use rotisserie chicken for the juiciest results and time savings
- Butter: adds richness and helps create the roux for thickening
- Yellow onion carrots and celery: form the aromatic flavor foundation look for firm fresh vegetables
- Frozen peas: add bright color and sweet flavor no need to thaw them first
- Garlic: brings depth of flavor choose plump firm cloves for best results
- All purpose flour: thickens the sauce to create that perfect creamy consistency
- Chicken broth: provides savory flavor use low sodium to control salt levels
- Whole milk: creates creaminess without being too heavy half and half works for extra richness
- Herbs and seasonings: enhance the classic pot pie flavor profile
- For the Biscuit Topping: All purpose flour forms the structure of the biscuits
- Baking powder and baking soda: create the perfect rise
- Cold butter: is essential for flaky layers keep it refrigerated until the last minute
- Buttermilk: adds tanginess and helps create tender biscuits
Instructions
- Prep Your Oven And Dish:
- Preheat your oven to 400°F and grease a 9x13 inch baking dish. This temperature creates the perfect environment for developing golden biscuits while allowing the filling to bubble and thicken properly.
- Create The Vegetable Base:
- In a large skillet over medium heat melt the butter until it foams slightly. Add the diced onions carrots and celery cooking them for a full 5 to 7 minutes. This initial cooking time is crucial as it develops sweetness in the vegetables and builds the foundation of flavor for your entire dish.
- Develop The Flavor Foundation:
- Add minced garlic and cook for just 1 minute until fragrant. Be careful not to burn the garlic as it will become bitter. Sprinkle the flour over your vegetable mixture and cook while stirring constantly for 2 minutes. This step cooks out the raw flour taste and creates the roux that will thicken your sauce.
- Create The Creamy Sauce:
- Gradually whisk in the chicken broth and milk starting with just a little at first to create a smooth paste then adding the remainder. Bring this mixture to a gentle simmer stirring frequently to prevent lumps. Allow it to cook for 5 to 7 minutes until noticeably thickened. The sauce should coat the back of a spoon but still be pourable.
- Combine Filling Ingredients:
- Add your seasonings frozen peas and cooked chicken to the thickened sauce. Simmer everything together for 2 to 3 minutes to marry the flavors then transfer the entire filling to your prepared baking dish. The filling should be hot and bubbling at this point.
- Make The Biscuit Topping:
- In a large bowl whisk together all the dry biscuit ingredients. Cut in the cold butter using a pastry cutter or two forks until the mixture resembles coarse crumbs with some pea sized butter pieces remaining. These butter pieces create the flaky texture in your biscuits. Pour in the cold buttermilk and stir just until combined. Overmixing will develop gluten and create tough biscuits.
- Top And Bake:
- Drop spoonfuls of the biscuit dough evenly over the hot filling. If desired brush the tops with beaten egg for extra golden color and shine. Place the casserole in your preheated oven and bake for 30 to 35 minutes until the biscuits are puffed and golden brown and the filling is bubbling around the edges.
Pin it The buttermilk in the biscuit topping is my secret weapon for this recipe. My grandmother always insisted on real buttermilk for her biscuits, and she was right. The slight tanginess balances the rich filling perfectly, while the acidity creates the most tender, flaky texture you can imagine.
Make-Ahead Options
This chicken pot pie casserole is perfect for meal prep. You can prepare the filling up to two days in advance and store it covered in the refrigerator. When ready to serve, simply reheat the filling until hot, then top with freshly made biscuit dough and bake. The cold filling will take a few extra minutes to heat through, so add about 5 minutes to your baking time.
For even quicker preparation, measure and mix the dry biscuit ingredients ahead of time and store in an airtight container. When ready to bake, just cut in the butter and add buttermilk. This cuts your active prep time in half on busy weeknights.
Ingredient Substitutions
If you need to adapt this recipe for dietary preferences or what you have on hand, there are several easy swaps that work beautifully. For a dairy-free version, substitute plant-based butter and unsweetened almond or oat milk in both the filling and biscuits. Add a tablespoon of lemon juice to plant milk to mimic buttermilk.
Turkey works wonderfully in place of chicken, making this an excellent post-Thanksgiving recipe. For a vegetarian version, replace the chicken with 2 cups of sautéed mushrooms and use vegetable broth instead of chicken broth.
Gluten-free all-purpose flour blend can replace regular flour in both the filling and biscuits. Just be sure to use a blend that contains xanthan gum for proper thickening and structure.
Serving Suggestions
This hearty casserole pairs beautifully with simple, fresh sides that balance its richness. A crisp green salad dressed with a light vinaigrette provides the perfect contrast to the creamy filling and buttery biscuits. For a complete comfort food experience, serve alongside cranberry sauce, which adds a sweet-tart element that complements the savory flavors.
For special occasions, consider serving individual portions in ramekins with personal biscuit toppings. This presentation elevates the homestyle dish to something more elegant while keeping all the comforting flavors intact.
Seasonal Adaptations
Spring Version Add asparagus tips and substitute some of the chicken with ham for an Easter-worthy variation
Summer Update Include diced zucchini and yellow squash for a lighter version that uses seasonal produce
Fall Harvest Incorporate diced butternut squash and a pinch of sage to create a cozy autumn meal
Pin it This casserole is best served immediately to enjoy the contrast between the warm, creamy filling and the crisp, eggy biscuit topping. Reheating may result in a less flaky biscuit but will still be delicious.
Frequently Asked Questions
- → Can I use rotisserie chicken?
Yes, rotisserie chicken works perfectly and saves time. Simply shred or dice before adding to the filling.
- → Can I substitute vegetables?
Absolutely. Try corn or green beans in place of peas or carrots for a different blend, or use what you have on hand.
- → How do I get fluffy biscuit topping?
Use cold butter and buttermilk, and avoid overmixing the dough. This helps create light, flaky biscuits.
- → Is this dish freezer-friendly?
Yes, assemble the casserole ahead, wrap tightly, and freeze. Bake directly from frozen, adding extra time as needed.
- → What can I serve with this?
A crisp green salad or steamed vegetables make excellent sides, balancing out the rich, creamy casserole.
- → How do I prevent biscuit topping from getting soggy?
Drop the biscuit dough in small, even portions over the hot filling and bake until biscuits are deeply golden and the filling bubbles.