Go Back
Chicken Pot Pie Casserole

Chicken Pot Pie Casserole

Chicken Pot Pie Casserole – A Cozy, Creamy, Heartwarming Dish You’ll Want Again
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 serving
Course: Main Course
Cuisine: American
Calories: 550
Ingredients Equipment Method

Ingredients
  

For the Chicken Filling
  • 2 cups cooked chicken shredded or cubed — whatever you prefer
  • 2 tbsp butter
  • 1 small onion chopped
  • 2 –3 garlic cloves minced
  • 1 cup mixed veggies peas, carrots, corn — frozen is perfect
  • 3 tbsp all-purpose flour
  • 2 cups chicken broth
  • 1 cup milk or heavy cream
  • Salt & pepper to taste
  • ½ tsp thyme optional but nice
  • ½ tsp paprika just a pinch for color
For the Biscuit / Crust Topping
  • Choose one depending on mood:
Option 1: Bisquick topping (super easy)
  • 1 ½ cups biscuit mix
  • 1 cup milk
  • 1 egg
Option 2: Store-bought biscuits
  • A can of refrigerated biscuits honestly… no shame
Option 3: Homemade quick topping
  • 1 ½ cups flour
  • 1 tbsp baking powder
  • ½ tsp salt
  • 4 tbsp cold butter
  • ¾ cup milk

Equipment

  • A large skillet or pan
  • 1 mixing bowl
  • A baking dish / casserole dish
  • Knife.
  • Cutting board.
  • Wooden spoon
  • Oven (of course)
  • A whisk (optional but helpful)

Method
 

Prep Your Chicken
  1. You’ll need cooked chicken.
  2. You can:
  3. use leftover rotisserie (my personal lazy-happy choice),
  4. boil and shred,
  5. or sauté quickly.
  6. Anything works.
Cook the Base
  1. Heat butter in a pan. Add chopped onions and sauté until they get soft and slightly golden.
  2. Add garlic… cook for a minute. Don’t burn it — burnt garlic tastes like regret.
Add Veggies
  1. Throw in your mixed veggies. Frozen is totally fine — don’t overthink it.
  2. Stir for 2–3 minutes.
Create the Creamy Filling
  1. Sprinkle the flour over the veggies. Mix it. It’ll look weird and dry for a moment — totally normal.
  2. Slowly pour in the chicken broth while stirring.
  3. The mixture becomes thicker… smoother… creamier.
  4. Now add milk or cream.
  5. Boom — now it looks like real pot pie filling.
  6. Add salt, pepper, thyme, and paprika.
  7. Taste it — adjust however your heart tells you.
  8. (Once I added way too much pepper and had to calm it down with extra milk. Happens.)
Add Chicken
  1. Add your shredded chicken and mix.
  2. Let everything simmer for 4–5 minutes.
  3. It should be creamy but not watery.
  4. If too thick → splash of milk.
  5. If too thin → simmer a bit longer.
Assemble the Casserole
  1. Grease your casserole dish.
  2. Pour in the creamy chicken filling.
  3. Smooth it out a little — doesn’t have to be perfect.
Add the Topping
  1. Choose your style:
  2. If using Bisquick topping
  3. Mix biscuit mix + milk + egg.
  4. Pour over the filling.
  5. Spread gently.
  6. If using canned biscuits
  7. Just place the biscuits over the top.
  8. Leave a little space between each — they expand like crazy.
  9. If making homemade
  10. Mix dry ingredients.
  11. Cut cold butter into it.
  12. Add milk.
  13. Spoon dollops over the filling.
Bake
  1. Preheat the oven to 400°F (200°C).
  2. Bake for 25–30 minutes, until the top is golden and the filling is bubbling at the edges.
  3. Your kitchen will smell ridiculous — like a bakery and grandma’s house had a baby.
Let It Rest (Important)
  1. This step sounds boring but trust me — let it sit for at least 10 minutes.
  2. Hot filling burns tongues. I’ve learned this the painful way.