Description
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.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dinner, Casserole, Comfort Food
- Method: Baked
- Cuisine: American
