Chicken Pot Pie Casserole
Chicken Pot Pie Casserole is a cozy, family-friendly dish with tender chicken, vegetables, and a creamy sauce baked under a golden biscuit or puff pastry topping. It delivers all the comforting flavors of classic chicken pot pie in an easy casserole form, perfect for weeknight dinners or Sunday gatherings.
Ingredients
- 3 cups cooked shredded chicken rotisserie chicken works well
- 1 can 10.5 oz cream of chicken soup (or homemade substitute)
- 1 cup milk
- 1 cup chicken broth
- 1 bag 12 oz frozen mixed vegetables (peas, carrots, corn, green beans)
- 1 small onion diced
- 2 tbsp butter
- 1 tsp garlic powder
- ½ tsp dried thyme
- Salt and pepper to taste
- 1 can refrigerated biscuit dough or 1 sheet puff pastry, thawed
- 1 cup shredded cheddar cheese optional, for extra creaminess
Instructions
- Preheat oven: Preheat oven to 375°F (190°C). Grease a 9x13-inch baking dish.
- Make filling: In a skillet, melt butter and sauté onion until soft. Stir in cream of chicken soup, milk, broth, garlic powder, thyme, salt, and pepper. Add chicken, vegetables, and cheese (if using). Mix well.
- Assemble casserole: Spread the chicken mixture into the prepared baking dish.
- Add topping: Place biscuit dough evenly on top (or cover with puff pastry, trimming edges if needed).
- Bake: Bake for 30–35 minutes, until biscuits are golden brown and filling is bubbling.
- Serve: Let cool for a few minutes before serving.
Notes
- For a from-scratch sauce, make a quick roux with butter, flour, and milk instead of canned soup.
- Puff pastry gives a flakier topping, while biscuits make it heartier.
- Add fresh herbs like parsley or rosemary for extra flavor.
- Leftovers can be stored in the fridge for up to 4 days or frozen for 2 months.