This Easy Creamy Chicken Pot Pie Casserole is a warm hug in a dish! It features tender chicken, mixed veggies, and a creamy sauce, all topped with flaky biscuits. Yum!
I love how it takes just one pan to whip this up—less mess means more time to enjoy! Serve it hot, and you’ll feel like a kitchen superstar, even on a busy night! 🎉
Key Ingredients & Substitutions
Chicken: I recommend using cooked rotisserie chicken for convenience. If you don’t have that, leftover roast chicken works perfectly, or you can poach some chicken breasts ahead of time for a fresh option.
Frozen Veggies: The peas and carrots mix is classic, but feel free to get creative! You could use fresh veggies like green beans or even add potatoes for extra heartiness.
Butter and Flour: These are key for creating the creamy sauce. If you want a lighter option, you can use olive oil and whole wheat flour. It may change the flavor a bit, but it’s a healthy substitute!
Biscuit Dough: Refrigerated biscuits are super easy, but you could also make your own biscuits if you have the time. Alternatively, puff pastry works great and gives a flaky, buttery twist!
How Do I Make a Creamy Sauce for My Casserole?
The creamy sauce is essential for this dish, and making it is simpler than you might think! Start by creating a roux, which is the base of many sauces.
- In your skillet, melt the butter over medium heat and add diced onion and celery. Cook until they’re soft.
- Next, stir in the flour, salt, pepper, and garlic powder to create a paste. This takes about 1-2 minutes.
- Slowly whisk in the chicken broth and milk, stirring continuously to avoid lumps. Keep cooking until the sauce thickens and starts bubbling, which usually takes about 3-5 minutes.
- This is where the magic happens! The roux creates a creamy base that will coat all the delicious ingredients in your casserole.
Easy Creamy Chicken Pot Pie Casserole
Ingredients You’ll Need:
- 3 cups cooked chicken, shredded or chopped
- 1 cup frozen peas and carrots mix
- 1 cup frozen corn kernels
- 1/2 cup diced celery
- 1/3 cup diced onion
- 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 3/4 cups chicken broth
- 2/3 cup milk
- 1 (16 oz) can refrigerated biscuit dough (or 8 biscuits)
How Much Time Will You Need?
This delightful dish will take about 15-20 minutes to prepare and 20-25 minutes to bake. In total, you’re looking at roughly 40-45 minutes of delicious cooking time before you can dig in!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 350°F (175°C). This way, your oven will be ready when your casserole is assembled!
2. Prepare the Veggies:
In a large skillet over medium heat, melt the butter. Add the diced onion and celery, cooking until they’re tender—this will take about 3-4 minutes. The smell will be amazing!
3. Make the Roux:
Stir in the flour, salt, pepper, and garlic powder. Cook this mixture for 1-2 minutes. This is called a roux, and it’s what will thicken your sauce.
4. Whisk in the Liquids:
Gradually pour in the chicken broth and milk, whisking continuously until the mixture is smooth. Cook and stir for a few minutes until the sauce thickens and starts bubbling.
5. Combine It All:
Add in the cooked chicken, frozen peas and carrots, and corn. Stir everything together well until it’s all nicely combined and heated through.
6. Assemble the Casserole:
Pour the chicken and veggie mixture into a greased 9×13-inch baking dish, spreading it evenly along the bottom.
7. Add the Biscuits:
Open the can of biscuit dough and separate it into individual biscuits. Arrange the biscuits evenly over the top of the chicken mixture. Don’t worry if they don’t cover everything—those biscuits will puff up!
8. Bake:
Pop the dish in the oven and bake for 20-25 minutes, or until the biscuits are golden brown and cooked through.
9. Cool and Serve:
Once baked, carefully remove the casserole from the oven and let it cool slightly before serving. Then dig in and enjoy your delicious, creamy chicken pot pie casserole!
Frequently Asked Questions (FAQ)
Can I Use Frozen Chicken Instead of Cooked Chicken?
Yes, you can use frozen chicken! Just make sure to thaw it completely before cooking. A quick method is to submerge the sealed chicken in cold water for about 1-2 hours. After thawing, cook and shred it as directed in the recipe.
What Can I Use Instead of Biscuit Dough?
If you prefer not to use refrigerated biscuit dough, you can substitute it with puff pastry or homemade biscuit dough. Both options will create a deliciously flaky topping for your casserole!
How Do I Store Leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, warm gently in the oven at 350°F (175°C) until heated through, or use the microwave, stirring occasionally.
Can I Add Other Vegetables?
Absolutely! Feel free to mix in any of your favorite vegetables such as green beans, mushrooms, or even diced potatoes. Just make sure they’re cut small so they cook evenly with the rest of the dish.