I love how simple this casserole is to throw together, especially when I use rotisserie chicken and pre-made biscuit dough. It’s ideal for busy weeknights, potlucks, or meal prepping for the week ahead. The creamy sauce, loaded with seasonings, wraps every bite in richness without being overly heavy. Plus, those golden biscuits rising in the oven? Always a delight to watch and taste.
Whether I’m feeding a family or storing leftovers for a few days of easy lunches, this recipe delivers on both flavor and convenience.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
3 cups cooked chicken, diced or shredded 1 cup frozen peas and carrots mix 1/2 cup frozen corn (optional) 1/3 cup butter 1/3 cup all-purpose flour 1/2 teaspoon salt 1/4 teaspoon black pepper 1/4 teaspoon garlic powder 1/4 teaspoon onion powder 1 3/4 cups chicken broth 2/3 cup milk 1 can (16 oz) refrigerated biscuit dough
Directions
Preheat the Oven: I start by preheating my oven to 375°F (190°C). This ensures the casserole bakes evenly and the biscuits rise beautifully.
Make the Roux: In a large skillet over medium heat, I melt the butter. Then, I whisk in the flour, salt, black pepper, garlic powder, and onion powder. I stir it all together to form a smooth roux and let it cook for 1–2 minutes to get rid of the raw flour taste.
Add Liquid: Gradually, I whisk in the chicken broth and milk. I keep whisking as the sauce thickens—this takes about 3–5 minutes. Once it’s bubbling and creamy, I move on.
Combine Ingredients: Next, I stir in the cooked chicken, frozen peas and carrots, and corn. Once everything is nicely mixed, I take it off the heat.
Prepare for Baking: I transfer the creamy filling to a greased 9×13-inch baking dish, spreading it out evenly.
Top with Biscuits: I open the biscuit can, separate the biscuits, and flatten each one slightly. Then, I arrange them on top of the filling, leaving some space between them so they can puff up while baking.
Bake the Casserole: I bake it for 25–30 minutes, until the biscuits are golden brown and fully cooked. The kitchen smells amazing at this point.
Cool and Serve: After removing the dish from the oven, I let it rest for about 5 minutes before scooping and serving. It helps the filling set and makes serving cleaner.
Servings and Timing
This recipe makes about 6 servings. Prep time: 15 minutes Cook time: 30 minutes Total time: 45 minutes
Variations
Vegetables: I like switching up the veggies—green beans, broccoli, or sautéed mushrooms are great options. Fresh vegetables work too, but I sauté them first so they soften properly in the bake.
Chicken: When I don’t have rotisserie chicken, I’ll bake a few chicken breasts or thighs in advance or even use leftover turkey.
Topping: Sometimes I replace the biscuit dough with puff pastry for a flakier finish, or even mashed potatoes for a shepherd’s pie-style twist.
Dairy-Free: For a dairy-free version, I use plant-based butter and swap the milk with unsweetened almond or oat milk.
Storage/Reheating
Leftovers keep really well. I store them in an airtight container in the fridge for up to 3 days. When I reheat, I use the oven at 350°F (175°C) to maintain that biscuit texture, but microwaving also works for individual portions—just stir halfway through to heat evenly.
If I want to freeze the filling, I skip adding the biscuits, store the base in a freezer-safe container, and bake it with fresh biscuits on top when I’m ready to enjoy it.
FAQs
Can I use frozen chicken in this recipe?
Yes, I can use frozen chicken, but I always make sure it’s completely thawed first. I either thaw it in the fridge overnight or submerge it in cold water in a sealed bag for quicker results.
Can I make this casserole ahead of time?
Definitely. I often prepare the chicken filling a day or two ahead and store it in the fridge. When I’m ready to bake, I just top it with biscuit dough and pop it in the oven.
What can I substitute for biscuit dough?
Sometimes I use puff pastry for a lighter, flakier crust. Whole wheat biscuit dough works great too. And if I’m in the mood to bake from scratch, homemade biscuits are a lovely option.
How do I keep the roux from getting clumpy?
I always whisk the flour into the melted butter on medium heat, cook it for 1–2 minutes, then slowly add in the liquids while continuously whisking. Taking my time during this step keeps the sauce perfectly smooth.
Can I use fresh vegetables instead of frozen?
Absolutely. When I have fresh veggies on hand, I sauté them briefly before adding them to the mix. It ensures they’re tender and cooked through in the final dish.
Conclusion
This Easy Homemade Chicken Pot Pie Casserole is everything I love about comfort food—creamy, savory, and topped with golden, fluffy biscuits. It’s fast enough for weeknights but satisfying enough to serve when I want something truly cozy. With so many ways to customize it and the ease of prep, this casserole has become a go-to in my kitchen.
Warm, creamy, and loaded with tender chicken and veggies, this easy homemade chicken pot pie casserole is the ultimate comfort food for cozy family dinners or meal prep nights.
Ingredients
3 cups cooked chicken, diced or shredded (rotisserie chicken works well)
1 cup frozen peas and carrots mix
1/2 cup frozen corn (optional)
1/3 cup butter
1/3 cup all-purpose flour
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
1 3/4 cups chicken broth
2/3 cup milk
1 can (16 oz) refrigerated biscuit dough (such as Pillsbury Grands)
Instructions
Preheat Oven: Preheat your oven to 375°F (190°C).
Make the Roux: Melt butter in a large skillet over medium heat. Stir in flour, salt, pepper, garlic powder, and onion powder until smooth and bubbly (1–2 minutes).
Add Liquids: Gradually whisk in chicken broth and milk until thickened and creamy (about 3–5 minutes).
Combine Ingredients: Stir in chicken, peas and carrots, and corn until evenly coated. Remove from heat.
Assemble: Pour mixture into a greased 9×13-inch baking dish and spread evenly.
Add Biscuits: Arrange biscuit dough pieces on top, leaving space between for expansion.
Bake: Bake for 25–30 minutes, until biscuits are golden and filling is bubbling.
Cool and Serve: Let rest for 5 minutes before serving for easier scooping.
Notes
Use rotisserie chicken for extra flavor and convenience.
Substitute frozen veggies with your favorites like green beans or spinach.
For a dairy-free version, use olive oil and plant-based milk.
Puff pastry can replace biscuits for a flakier topping.
Store leftovers in an airtight container for up to 3 days.
