Easy Chicken Pot Pie Casserole Recipe (Print Version)
Easy Chicken Pot Pie Casserole with flaky biscuit topping and creamy filling. One-dish comfort food ready in 45 minutes!
# Recipe Info:
Prep Time: 15 Minutes minutes
Cook Time: 30 Minutes minutes
Total Time: 45 minutes
Servings: 8 Servings
Difficulty: Beginner
Cuisine: American
Dietary: Contains gluten and dairy
# Ingredients:
→ Base Ingredients
01 -
3 cups cooked chicken, shredded
02 -
2 cups frozen mixed vegetables
03 -
1 medium onion, diced
04 -
3 tablespoons butter
→ Creamy Sauce Mix
05 -
3 tablespoons all-purpose flour
06 -
2 cups chicken broth
07 -
1/2 cup heavy cream
→ Seasoning Blend
08 -
1 teaspoon dried thyme
09 -
1/2 teaspoon garlic powder
10 -
Salt and pepper to taste
→ Golden Topping
11 -
1 tube refrigerated biscuits
12 -
2 tablespoons melted butter
# Instructions:
01 -
Preheat your oven to 375°F and grab a 9x13 baking dish. Get all your ingredients lined up because once you start the sauce, things move pretty quickly.
02 -
In a large skillet over medium heat, melt butter until foamy. Add diced onion and cook 3-4 minutes until soft. Sprinkle in flour and stir constantly for 1 minute until nutty smelling.
03 -
Slowly pour in chicken broth while whisking constantly. Add cream, thyme, garlic powder, salt, and pepper. Simmer 2-3 minutes until it coats the back of a spoon.
04 -
Remove from heat and fold in shredded chicken and frozen vegetables. Everything should be well-coated in the creamy sauce.
05 -
Lightly grease 9x13 dish and pour in chicken mixture. Separate biscuits and arrange on top, pulling each apart slightly. Brush with melted butter.
06 -
Bake 25-30 minutes until biscuits are golden brown and filling bubbles around edges. Let rest 5-10 minutes before serving so sauce can set up.
# Notes:
01 -
Don't skip the roux step or you'll end up with lumpy sauce that can't be fixed.
02 -
This keeps beautifully in the fridge for 4 days - reheat covered in the oven, never the microwave.
03 -
Pull biscuits apart slightly before baking for extra golden crispy edges.
04 -
Assemble ahead and refrigerate up to 24 hours, just add extra baking time if starting cold.
# Tools You'll Need:
01 -
9x13 baking dish
02 -
large skillet
03 -
whisk
04 -
measuring cups
# Nutrition Facts (Per Serving):
Calories: 385
Total Fat: 18g
Total Carbohydrate: 32g
Protein: 28g