Chicken Pot Pie Casserole

This comforting casserole features a creamy chicken and vegetable filling topped with buttery and flaky biscuits. The ultimate comfort food recipe.

Course chicken casserole, chicken/dinner, main meal chicken

Cuisine American, Southern American

Keyword chicken pot pie casserole recipe, chicken pot pit casserole with biscuits, easy chicken pot pie casserole, how to make chicken pot pie casserole

Prep Time 10

Cook Time 35

Servings

Calories 426kcal

Author Beth Pierce

Ingredients

4 tablespoons butter
1 small onion chopped
2 ribs celery chopped
3 medium carrots peeled and chopped
2 teaspoons chopped fresh thyme
1/4 teaspoon poultry seasoning
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
3 tablespoons all-purpose flour
2 cups low-sodium chicken broth
1/2 cup whole milk
1 large Yukon Gold Potato peeled and diced
3 1/2 cups cooked chicken shredded or diced
3/4 cup frozen baby peas
1 (8-10 count) tube biscuits Grands biscuits
1 egg room temperature
1 tablespoon cool water
fresh chopped thyme or rosemary

Instructions

Melt the butter in a Dutch oven or heavy skillet over medium heat. Add the onions, celery, and carrots and cook until the onions and celery are soft.
Reduce the heat to low, add the thyme, poultry seasoning, salt, and freshly ground black pepper. Cook for 1 minute while stirring continously. Sprinkle with the flour and continue cooking for 2 minutes while stirring.
Slowly whisk in the chicken broth and milk. Add the potatoes and bring the mixture to a gentle boil. Reduce the heat and simmer until the potatoes and carrots are tender.
Meanwhile, preheat the oven to 350 degrees. Cover a large baking sheet with parchment paper. Open the canned biscuits and place them on the parchment paper a couple of inches apart.
Lightly beat the egg and water together to make an egg wash. Brush the tops and the sides of the biscuits lightly with the egg wash. Place them in the oven and prebake for 8-9 minutes.
Stir the cooked chicken and peas into the Dutch oven with the creamy gravy and vegetables. Spoon the cooked mixture into a 9x13 inch casserole dish or one of almost equivalent size.
Place the prebaked biscuits on top of the chicken mixture with the browned side down. Brush the tops lightly with the egg wash. Bake the casserole at 350 degrees for 10 minutes. Then cover the casserole dish with aluminum foil and bake for another 10 minutes.

Notes

Cut the veggies into bite-size pieces. Shred the chicken or cut it into bite-sized pieces.
Use any cooked chicken – either diced or shredded. I like to use rotisserie chicken picked up from Costco, but any cooked chicken will work.
In a pinch use 2 1/2-3 cups frozen vegetables in place of the fresh vegetables.
If the mixture becomes too thick, add a little more chicken broth or milk.
It is best to prebake the biscuits or bake them separately. Some recipes call for placing them right on the top of the chicken mixture and baking them. I have found that this is not a consistent way to do this. They do not cook all the way through every time.

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