This Chicken Pot Pie Casserole offers all the rich, comforting flavors of classic pot pie with a simple, fuss-free approach. Tender pieces of chicken blend with a creamy vegetable sauce beneath a golden, flaky biscuit topping that bakes to perfection in a ceramic dish.
The secret to the luscious filling lies in cooking the flour with butter and aromatic vegetables first, creating a smooth roux that thickens the broth and cream into a velvety sauce. This technique ensures the gravy clings beautifully to every bite of chicken and peas.
Ideal for busy weeknights, this casserole can be made ahead and stored in the fridge, then baked fresh with biscuit topping just before serving. It suits families and meal preppers alike, delivering hearty portions that reheat well without losing texture or flavor.
Expect a savory blend of poultry seasoning and thyme enriching the creamy base, complemented by the buttery crispness of flaky refrigerated biscuits brushed with garlic butter and fresh parsley. Fans of traditional pot pie will appreciate this easier, equally satisfying version.
Servings: 6
Prep Time: 20 minutes
Cook Time: 35 minutes
Total Time: 55 minutes
Ingredients
- 3 cups cooked chicken, shredded or diced
- 4 tablespoons unsalted butter
- 1 medium yellow onion, finely diced
- 2 medium carrots, peeled and diced
- 2 celery stalks, finely chopped
- 3 cloves garlic, minced
- ⅓ cup all-purpose flour
- 2 cups low-sodium chicken broth
- 1 cup whole milk
- ½ cup heavy cream
- 1 cup frozen peas
- ½ cup frozen sweet corn
- 1 teaspoon poultry seasoning
- ½ teaspoon dried thyme
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon black pepper
- ½ teaspoon salt, or to taste
- 2 tablespoons chopped fresh parsley
- 1 can (16.3 oz) refrigerated flaky-layer biscuits (8 biscuits)
- 2 tablespoons unsalted butter, melted
- ½ teaspoon garlic powder
- 1 teaspoon chopped fresh parsley
Instructions:
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