If you’re searching for a comforting, hearty dish that feels like a warm hug on a plate, this Chicken Pot Pie Casserole Recipe is exactly what you need. Combining tender chicken, cozy vegetables, and a creamy sauce all baked under a flaky, buttery biscuit topping, it’s the perfect homemade comfort food that pleases both family and friends. Whether for a weeknight dinner or a special occasion, this recipe brings that classic pot pie flavor with the simplicity of a casserole setup, making it a go-to from the moment you try it.
Ingredients You’ll Need
These ingredients are wonderfully straightforward, each playing an important role in building the dish’s rich flavor and delightful textures. From the tender chicken breasts to the fresh herbs, flaky biscuit topping, and creamy filling, everything works together effortlessly to create the magic that is this Chicken Pot Pie Casserole Recipe.
- 2 small boneless skinless chicken breasts: The star protein, providing tender, juicy bites in every spoonful.
- 4 cups chicken broth: Adds depth and moisture to the savory filling.
- 4 tablespoons butter: Essential for richness in both the sauce and biscuit topping.
- 1 small yellow onion (finely diced): Gives a subtle sweetness and aromatic base.
- 2 ribs celery (diced): Adds crunch and freshness to the mix.
- ¾ cup carrots (diced): Brings color and natural sweetness.
- 3 cloves garlic (minced): Infuses a flavorful punch throughout.
- ½ teaspoon EACH: dried thyme, rosemary, parsley: Classic herbs that elevate the dish’s savory profile.
- ¼ teaspoon EACH: ground sage, black pepper: Warm spice notes that round out the taste.
- 1 teaspoon Worcestershire sauce: Adds a subtle umami boost.
- 1 teaspoon Dijon mustard: Provides a gentle tanginess to cut through the creaminess.
- 1/3 cup flour: Thickens the sauce to the perfect consistency.
- ¾ cup heavy cream (or half and half): Creates that luscious, velvety texture in the filling.
- 1 chicken bouillon cube: Concentrates the chicken flavor beautifully.
- 1 large Yukon Gold potato: Adds heartiness and substance.
- Salt/pepper: Essential seasoning to balance all flavors.
- ¾ cup frozen peas: Pops of sweetness and color.
- 2 cups all-purpose flour (240 grams): The base for the biscuit topping.
- 2 teaspoons baking powder: Leavens the biscuit to light, fluffy perfection.
- ½ teaspoon baking soda: Works with baking powder for an ideal biscuit rise.
- ¾ teaspoon salt: Enhances the biscuit flavor.
- ½ cup (or 1 stick) cold butter: For flaky biscuit layers that melt in your mouth.
- ½ cup sour cream: Adds tenderness and a slight tang to the biscuits.
- ¼ cup milk (any kind): Hydrates the biscuit dough just right.
- 1 egg (beaten): Provides richness and holds the biscuit dough together.
- 1 tablespoon milk: To brush atop the biscuit layer for a golden finish.
How to Make Chicken Pot Pie Casserole Recipe
Step 1: Prepare the Chicken and Vegetables
Start by poaching the chicken breasts gently in the chicken broth until they’re just cooked through, ensuring moist, tender meat. While that’s happening, finely dice your onion, celery, carrots, and potato so they cook evenly and blend seamlessly into the filling. Don’t forget to mince the garlic—it’s going to add that lovely aromatic depth!
Step 2: Make the Creamy Filling
In a large skillet, melt the butter and sauté the onion, celery, and carrots until soft and fragrant. Stir in garlic and herbs—thyme, rosemary, parsley, sage, plus a pinch of pepper—to unlock their wonderful flavors. Sprinkle flour over the veggies, cooking briefly to eliminate raw taste; this is what thickens the sauce. Slowly add the chicken broth and bouillon cube mixture, simmering until it thickens slightly. Add in Worcestershire sauce, Dijon mustard, and heavy cream to create that rich, silky texture.
Step 3: Combine Chicken, Potatoes, and Peas
Dice the cooked chicken, shredded or chopped, then fold it into the creamy vegetable mixture along with the diced Yukon Gold potatoes and frozen peas. This filling is the heart of your Chicken Pot Pie Casserole Recipe, loaded with comforting veggies and succulent chicken, all enveloped in a velvety sauce that’s simply irresistible.
Step 4: Prepare the Biscuit Topping
In a mixing bowl, whisk together all-purpose flour, baking powder, baking soda, and salt. Cut in the cold butter until the mixture resembles coarse crumbs—this technique ensures flaky, tender biscuits. Stir in sour cream, milk, and beaten egg to form a soft dough. Don’t overmix; you want the biscuits to be light and fluffy after baking.
Step 5: Assemble and Bake
Pour the filling into a greased casserole dish, spreading it evenly. Drop the biscuit dough by spoonfuls over the top or pat it out for a more uniform crust. Brush the biscuit topping with a little milk for a beautiful golden finish. Bake at 375°F (190°C) for about 40-45 minutes until the biscuits are puffed and golden and the filling is bubbly. Let it cool slightly before serving—it’s worth the wait!
How to Serve Chicken Pot Pie Casserole Recipe
Garnishes
Sprinkle fresh chopped parsley or thyme over the casserole just before serving to brighten up the dish with a little freshness and color. For a little extra richness, a small pat of butter melting on top right out of the oven is heavenly.
Side Dishes
Since this casserole is filling on its own, lighter sides work best to balance the meal. Consider a crisp green salad with a tangy vinaigrette, roasted Brussels sprouts, or simple steamed green beans dressed with lemon. These sides add vibrant contrast without competing with the casserole’s comforting flavors.
Creative Ways to Present
For a fun twist, serve individual portions in ramekins for an elegant presentation perfect for dinner parties. You can even swap the biscuit topping for a puff pastry sheet brushed with egg wash for a flaky, golden crust alternative. Either way, this Chicken Pot Pie Casserole Recipe adapts beautifully to your style and occasion.
Make Ahead and Storage
Storing Leftovers
Store any leftovers in an airtight container in the refrigerator for up to 3 days. The flavors actually deepen overnight, making it even more satisfying as a next-day meal.
Freezing
You can freeze the casserole either before baking or after it’s fully cooked. If freezing before baking, cover tightly with foil and freeze for up to 2 months; just add extra baking time when cooking from frozen. For leftovers, let the casserole cool completely before wrapping and freezing similarly.
Reheating
Reheat individual servings in the microwave gently to avoid drying out, or warm the entire casserole in a 350°F (175°C) oven until heated through and bubbly, about 20 minutes. A sprinkling of fresh herbs after reheating will bring it back to life.
FAQs
Can I use rotisserie chicken for this recipe?
Absolutely! Using rotisserie chicken is a great shortcut and works wonderfully for the Chicken Pot Pie Casserole Recipe. Just chop the cooked chicken into bite-sized pieces and fold it into the filling, skipping the poaching step.
What can I substitute for heavy cream?
If you want a lighter option, you can replace half or all of the heavy cream with half and half or whole milk. Just keep in mind the sauce might be slightly less rich but still delicious.
Can I make the biscuit topping ahead of time?
Yes! Prepare the biscuit dough and store it wrapped in plastic wrap in the fridge for up to a day. When ready to bake, take it out, spoon or pat it over the filling, and proceed with baking as usual.
Is this recipe gluten-free?
This recipe as written contains gluten due to the all-purpose flour in both the filling and biscuit topping. However, you can try gluten-free all-purpose flour blends that are designed for baking; just be aware it might alter the texture slightly.
How do I know when the casserole is done?
Look for golden, fluffy biscuits on top and bubbling creamy filling around the edges. A toothpick inserted into the biscuits should come out clean or with moist crumbs, indicating they’re fully cooked.
Final Thoughts
This Chicken Pot Pie Casserole Recipe has quickly become one of my absolute favorites for good reason. It’s warm, cozy, and packed with so much flavor and texture that every bite feels like a celebration of home-cooked goodness. Give it a try, and I promise it’ll be a recipe you’ll want to return to again and again, sharing the same joy with your loved ones!
Print
Chicken Pot Pie Casserole Recipe
- Prep Time: 30 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour 15 minutes
- Yield: 6 servings
- Category: Casserole
- Method: Baking
- Cuisine: American
Description
This Chicken Pot Pie Casserole combines all the comforting flavors of a classic pot pie into a hearty, easy-to-make casserole. Tender chicken, savory vegetables, and creamy sauce are baked under a flaky, buttery biscuit topping, creating a delicious and satisfying meal perfect for family dinners.
Ingredients
Chicken Filling
- 2 small boneless skinless chicken breasts
- 4 cups chicken broth
- 4 tablespoons butter
- 1 small yellow onion, finely diced
- 2 ribs celery, diced
- 3/4 cup carrots, diced
- 3 cloves garlic, minced
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried rosemary
- 1/2 teaspoon dried parsley
- 1/4 teaspoon ground sage
- 1/4 teaspoon black pepper
- 1 teaspoon Worcestershire sauce
- 1 teaspoon Dijon mustard
- 1/3 cup all-purpose flour
- 3/4 cup heavy cream (can substitute half and half)
- 1 chicken bouillon cube
- 1 large Yukon Gold potato, peeled and diced
- Salt and pepper to taste
- 3/4 cup frozen peas
Biscuit Topping
- 2 cups all-purpose flour (240 grams)
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 3/4 teaspoon salt
- 1/2 cup (1 stick) cold butter, cubed
- 1/2 cup sour cream
- 1/4 cup milk (any kind)
- 1 egg, beaten (for egg wash)
- 1 tablespoon milk (for egg wash)
Instructions
- Cook the chicken: In a large pot, bring the chicken broth to a simmer. Add the chicken breasts and cook until fully cooked, about 12-15 minutes. Remove the chicken and shred it using two forks. Reserve the broth for the filling.
- Prepare the filling: In a large skillet or saucepan, melt the butter over medium heat. Add the onion, celery, carrots, and diced potato. Sauté until vegetables are softened, about 8 minutes. Stir in the minced garlic, dried herbs (thyme, rosemary, parsley, sage), black pepper, Worcestershire sauce, and Dijon mustard. Sprinkle the flour over the mixture and cook, stirring constantly, for 2-3 minutes to remove the raw flour taste.
- Add liquids and thicken the filling: Gradually whisk in 3 cups of the reserved chicken broth along with the bouillon cube. Cook, stirring frequently, until the sauce thickens, about 5-7 minutes. Stir in the heavy cream and shredded chicken, and cook for another 2 minutes. Add the frozen peas, and season with salt and pepper to taste. Remove from heat.
- Prepare the biscuit topping: In a large mixing bowl, whisk together flour, baking powder, baking soda, and salt. Using a pastry blender or your fingers, cut in the cold butter until the mixture resembles coarse crumbs. Add the sour cream and milk, stirring until just combined to form a soft dough.
- Assemble the casserole: Pour the chicken filling into a greased 9×13 inch baking dish. Drop spoonfuls of biscuit dough evenly over the top of the filling. Gently press to cover the filling but do not smooth out the biscuit surface too much.
- Apply egg wash: In a small bowl, whisk together the beaten egg and 1 tablespoon milk. Brush the egg wash over the biscuit topping to promote browning.
- Bake the casserole: Preheat the oven to 375°F (190°C). Bake the casserole for 40-45 minutes or until the biscuit topping is golden brown and cooked through and the filling is bubbly.
- Cool and serve: Let the casserole rest for 10 minutes before serving to allow the filling to set. Serve warm and enjoy your comforting Chicken Pot Pie Casserole!
Notes
- Use small chicken breasts for tender, shredable meat that cooks evenly.
- You can substitute half and half for heavy cream to reduce richness slightly.
- Frozen peas add sweetness and color but can be omitted if preferred.
- For a thicker filling, reduce the broth by 1/2 cup.
- Leftovers can be refrigerated for up to 3 days or frozen for up to 1 month.
