Description

Chicken Pot Pie Casserole is a comforting and easy-to-make dish that combines tender cooked chicken with a creamy vegetable filling, all topped with fluffy biscuit dough baked to golden perfection. This hearty casserole brings all the classic flavors of a traditional chicken pot pie in a simplified form, making it perfect for weeknight dinners or cozy family meals.

Ingredients

Scale

For the Filling:

3 cups cooked chicken (shredded or cubed)
1 cup frozen peas and carrots
1 cup frozen corn
1 cup celery, chopped
1 cup onion, chopped
3 cloves garlic, minced
1/2 cup chicken broth
1 cup heavy cream
1 teaspoon dried thyme
1 teaspoon dried rosemary
Salt and pepper, to taste

For the Biscuit Topping:

2 cups biscuit mix
2/3 cup milk
1/2 cup shredded cheddar cheese (optional)

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Instructions

Preheat the Oven: Preheat your oven to 375°F (190°C) to prepare for baking the casserole.
Combine Filling Ingredients: In a large mixing bowl, combine the cooked chicken, frozen peas and carrots, frozen corn, chopped celery, chopped onion, and minced garlic, ensuring all ingredients are evenly mixed.
Prepare the Sauce: In a separate bowl, whisk together the chicken broth, heavy cream, dried thyme, dried rosemary, salt, and pepper until well combined. Pour this sauce over the chicken and vegetable mixture, stirring gently to combine everything thoroughly.
Assemble the Filling: Pour the chicken and vegetable mixture into a greased 9×13-inch baking dish, spreading it out evenly for an even bake.
Make the Biscuit Topping: In a medium bowl, combine the biscuit mix and milk, stirring until just combined to form a dough. If using, fold in the shredded cheddar cheese for extra flavor.
Top the Filling: Drop spoonfuls of the biscuit dough over the chicken filling, covering as much surface area as possible to ensure a generous biscuit crust.
Bake the Casserole: Place the baking dish in the preheated oven and bake for 30-35 minutes, until the biscuit topping is golden brown and fully cooked through.
Cool and Serve: Remove the casserole from the oven and let it cool for a few minutes before serving. Enjoy your warm and comforting Chicken Pot Pie Casserole.

Notes

You can substitute frozen mixed vegetables with fresh vegetables if preferred, just adjust cooking times accordingly.
For a lighter version, use half-and-half instead of heavy cream.
The cheddar cheese in the biscuit topping adds flavor but can be omitted for a milder taste.
Ensure your biscuit dough is not overmixed to keep the topping light and fluffy.
Leftovers can be refrigerated for up to 3 days and reheated in the oven for best texture.