If chicken pot pie excites you but pie crust intimidates you, you’ve arrived at the perfect recipe.

This is the easiest yet yummiest Chicken Pot Pie Casserole you will ever try!

Hearty Dish That Is Just Great For A Crowd.

This Chicken Pot Pie Casserole is like a warm hug on a plate. It’s got all those delicious flavors you’d find in a classic chicken pot pie, but instead of being enclosed in a crust, we’ve got these lovely, flaky biscuits on top.

We’re such big fans of Chicken Pot Pie that we’ve made a Chicken Pot Pie Soup before. But for now, let’s scroll down to check out how easy it is to whip up this tasty casserole. 🍗🥧😋

How To Make The Best Chicken Pot Pie Casserole?

The secret to this casserole is giving your veggies some quality time in the pan, letting them sweat and get a little color. This step adds a wonderful depth of flavor that truly shines in the finished dish.

If you happen to have fresh peas, that’s awesome, but we totally love using frozen peas because you can get them any time of the year.

Estimate Nutritional Information:

Serving: 1 serving

Recipe Notes And Helpful Tips:

If your biscuits seem a bit undercooked, just give them a few extra minutes in the oven to make sure they’re perfectly done. It’s a good idea not to use really thick biscuits because they’ll take longer to cook.

Frequently Asked Questions (FQAs):

1. Can I Substitute Chicken?

Yes. You can use leftover turkey to make a turkey pot pie, or leftover baked ham for a ham pot pie.

2. Do The Biscuits Get Soggy?

Homemade biscuits should not get soggy. They are fluffy and perfect from top to bottom and also don’t get soggy on the reheat. To prevent a soggy biscuit, bake the casserole right away after adding the biscuits.

3. Can I Use Store-Bought Biscuit Dough?

Yes, you can substitute store-bought biscuit dough. I do hope you give the homemade biscuits a try, though. The dough is quick and easy and comes together without any kneading or fancy equipment (although a pastry cutter makes the job even easier).

4. How Can I Tell When The Casserole Is Done?

The easiest way is with a kitchen thermometer. The internal temperature of your chicken casserole should read 165ºF.

5. How Do I Store Leftover Chicken Pot Pie Casserole?

Now, when it comes to storing leftovers, pop them in an airtight container and keep it in the fridge for about 3 days. But remember, as time passes, the biscuits might get a little soft. For the crispiest biscuit topping, it’s best to enjoy this casserole on the same day you make it.

Let’s Make This Amazing Chicken Pot Pie Casserole!

And there you have it – this easy, yummy Chicken Pot Pie Casserole is ready to take its place on your table. If you decide to give it a shot, make sure to snap a photo and share it with us on Facebook and Pinterest.

Be sure to follow us for more yummy recipes in the future. Until next time, happy cooking! 🍗🥧😋

Chicken Pot Pie Casserole

Print This

Serves: 4 Prep Time: 10 Mins

Nutrition facts: calories fat

Rating: 5.0/5

( 1 voted )

Ingredients

4 tbsp. butter
3 medium carrots, diced (about 1 1/2 cups)
3 stalks celery, diced (about 1 1/2 cups)
1 large yellow onion, diced (about 1½ cups)
1 tsp. chopped fresh thyme
1 tsp. kosher salt, divided
1/2 tsp. freshly ground black pepper
4 tbsp. all-purpose flour
2 c. whole milk
1 c. low-sodium chicken broth
1 tbsp. Dijon mustard
1/2 tsp. garlic powder
4 c. cooked shredded chicken
1 c. frozen peas
1 (16.3-ounce tube) biscuit dough

Instructions

Step 1:
Preheat oven to 375º with rack in the center. In a large skillet, melt butter over medium-high heat. Add carrots, celery, onion, thyme, and ½ teaspoon salt, and cook, stirring often, until softened, 5 to 7 minutes.

Add flour, and stir to coat vegetables. Cook for 2 minutes more, then add milk, broth, mustard, garlic powder, and remaining ½ tsp salt, whisking to combine. Increase heat to high and bring to a boil. Immediately reduce heat to medium and simmer, stirring often, until thickened, 3 to 5 minutes. Fold in chicken and peas .

Step 2:
Transfer mixture to a 13″-x-9″ baking dish. Arrange biscuits on top of filling. Sprinkle all over with salt and pepper.

Step 3:
Bake until filling is bubbling and biscuits are golden and risen, 22 to 25 minutes. Let cool 5 minutes before serving.