Chicken Pot Pie Casserole (Easy Family Dinner Recipe)

I made an Easy Pot Pie Casserole that piles creamy chicken and veggies under flaky buttery biscuits so even the pickiest eaters won’t complain.

I’m obsessed with this Easy Pot Pie Casserole because it tastes like comfort without the fuss. The creamy filling loaded with cooked chicken and a yellow onion hits that savory spot, and the buttery, flaky biscuits on top?

Yeah, they disappear fast. I love that this Easy Chicken Pot Pie Recipe uses pantry stuff so weeknight dinners don’t feel like a production.

It’s simple, ridiculously satisfying, and picky eaters actually ask for seconds. Salad on the side if you want, but honestly I’ll take the whole pan and call it dinner.

Messy, real food that just works. No regrets, seriously.

Ingredients

• Butter adds silky richness and browning; basically it makes it cozy.
• Onion gives sweet backbone and savory depth when it softens.
• Garlic punches up flavor, small but mighty.
• Carrots bring gentle sweetness and a tiny bit of crunch.
• Celery adds light vegetal freshness and texture.
• Peas and carrots give pops of color and fun bites.
• Chicken’s the comfy protein, hearty and rotisserie-friendly.
• Flour thickens the sauce so it hugs every spoonful.
• Broth adds savory depth without being overpowering.
• Milk makes the filling creamy; swap for richer if you want.
• Salt wakes everything up, don’t be shy but taste first.
• Pepper gives gentle heat and that little peppery nudge.
• Thyme lends a cozy herb note, it’s quietly homey.
• Parsley brightens and freshens, like a tiny green high-five.
• Biscuits turn this into a flaky, golden, comfort-top crust.
• Egg wash gives glossy browning and makes it look bakery-level.

Ingredient Quantities

• 3 tablespoons unsalted butter, plus 1 tablespoon melted for brushing
• 1 medium yellow onion, finely chopped
• 2 cloves garlic, minced
• 2 medium carrots, diced (about 1 cup)
• 1 celery stalk, diced
• 1 to 1 1/2 cups frozen peas and carrots mix, thawed
• 3 cups cooked chicken, shredded or cubed (rotisserie works great)
• 1/3 cup all purpose flour
• 2 cups low sodium chicken broth
• 1 cup whole milk (or 1/2 and 1/2 for richer filling)
• 1 teaspoon salt, or to taste
• 1/2 teaspoon freshly ground black pepper
• 1 teaspoon dried thyme
• 1 teaspoon dried parsley (or 1 tablespoon fresh, chopped)
• 1 (8 count) can refrigerated biscuit dough, or about 8 small biscuits
• 1 large egg, beaten for egg wash

How to Make this

1. Preheat oven to 375F and grease a 9×13 baking dish with a little butter or cooking spray.

2. Melt 3 tablespoons butter in a large skillet over medium heat. Add the chopped onion, minced garlic, diced carrots and celery. Cook, stirring now and then, until the veggies are softened about 6 to 8 minutes. Don’t brown them too much.

3. Sprinkle the 1/3 cup flour over the vegetables and stir for 1 to 2 minutes to cook off the raw flour taste. It will look a bit pasty, that’s ok.

4. Slowly whisk in the 2 cups chicken broth and then the 1 cup milk. Keep stirring until the mixture thickens and starts to bubble, about 3 to 5 minutes. If it gets too thick, add a splash more broth or milk.

5. Stir in the 1 teaspoon salt, 1/2 teaspoon black pepper, 1 teaspoon dried thyme and 1 teaspoon dried parsley. Taste and adjust seasoning if you want it saltier.

6. Add the thawed 1 to 1 1/2 cups frozen peas and carrots mix and the 3 cups cooked chicken. Stir to combine and heat through, then remove from heat.

7. Pour the creamy chicken and veggie filling into the prepared baking dish and spread evenly.

8. Arrange the 8 biscuits from the can on top of the filling. You can place them touching or leave little gaps, whatever you prefer.

9. Brush the biscuit tops first with the beaten egg for a shiny golden finish, then brush with the 1 tablespoon melted butter for extra flavor. Bake in the preheated oven until the biscuits are golden brown and the filling is bubbly, about 22 to 28 minutes. Ovens vary so check at 20 minutes.

10. Let the casserole rest for 10 minutes before serving so the filling sets a bit. Serve with a simple green salad or steamed veggies.

Equipment Needed

1. Oven (preheat to 375F)
2. 9×13 baking dish, greased
3. Large skillet or sauté pan
4. Cutting board and chef knife for chopping
5. Wooden spoon or heatproof spatula for stirring
6. Whisk for making the roux and smoothing the sauce
7. Measuring cups and spoons
8. Pastry brush or spoon for brushing egg and butter on biscuits
9. Mixing bowl for combining chicken and veggies before filling the dish

FAQ

Chicken Pot Pie Casserole (Easy Family Dinner Recipe) Substitutions and Variations

• Unsalted butter (3 tbsp): swap with light olive oil or 3 tbsp margarine if you want dairy free or lower cost – oil gives a nice sauté but wont brown quite the same.
• Cooked chicken (3 cups): use cooked turkey, rotisserie pork, or leftover ham for a different flavor; canned chicken works in a pinch but drains it well.
• 1 cup whole milk: substitute with 1/2 and 1/2 for richer filling, or use evaporated milk plus a little water if you need a thicker, creamier result.
• 1 (8 count) refrigerated biscuit dough: you can use a rolled pie crust, sheet of puff pastry, or refrigerated crescent rolls instead; baking times may change so watch for golden brown on top.

Pro Tips

– Brown the veggies slightly longer than the recipe says for more flavor. Don’t overdo it though, you want them soft not burnt. A little extra color on the onions and carrots makes the sauce taste deeper.

– If your filling gets too thick while simmering add a splash of broth or milk but add it slowly. Better too thin than lumpy. If it’s watery, simmer a few extra minutes to reduce, or stir in a teaspoon of cornstarch mixed with cold water to thicken quick.

– Warm the cooked chicken a bit before adding so it doesn’t cool the filling down and make the biscuits soggy. Shredded rotisserie works great but toss it with a pinch of salt and pepper or a little extra thyme so it sings.

– Put the biscuits a little spaced apart if you want extra crispy sides, or touching if you prefer soft, pull-apart tops. Brushing with egg then butter is perfect, but if you like more golden edges, move the dish to the top rack for the last 3 to 5 minutes.

Chicken Pot Pie Casserole (Easy Family Dinner Recipe)

Recipe by James Level

0.0 from 0 votes

I made an Easy Pot Pie Casserole that piles creamy chicken and veggies under flaky buttery biscuits so even the pickiest eaters won’t complain.

Pin

Servings

8

servings

Calories

450

kcal

Equipment: 1. Oven (preheat to 375F)
2. 9×13 baking dish, greased
3. Large skillet or sauté pan
4. Cutting board and chef knife for chopping
5. Wooden spoon or heatproof spatula for stirring
6. Whisk for making the roux and smoothing the sauce
7. Measuring cups and spoons
8. Pastry brush or spoon for brushing egg and butter on biscuits
9. Mixing bowl for combining chicken and veggies before filling the dish

Ingredients

• 3 tablespoons unsalted butter, plus 1 tablespoon melted for brushing

• 1 medium yellow onion, finely chopped

• 2 cloves garlic, minced

• 2 medium carrots, diced (about 1 cup)

• 1 celery stalk, diced

• 1 to 1 1/2 cups frozen peas and carrots mix, thawed

• 3 cups cooked chicken, shredded or cubed (rotisserie works great)

• 1/3 cup all purpose flour

• 2 cups low sodium chicken broth

• 1 cup whole milk (or 1/2 and 1/2 for richer filling)

• 1 teaspoon salt, or to taste

• 1/2 teaspoon freshly ground black pepper

• 1 teaspoon dried thyme

• 1 teaspoon dried parsley (or 1 tablespoon fresh, chopped)

• 1 (8 count) can refrigerated biscuit dough, or about 8 small biscuits

• 1 large egg, beaten for egg wash

Directions

• Preheat oven to 375F and grease a 9×13 baking dish with a little butter or cooking spray.
• Melt 3 tablespoons butter in a large skillet over medium heat. Add the chopped onion, minced garlic, diced carrots and celery. Cook, stirring now and then, until the veggies are softened about 6 to 8 minutes. Don’t brown them too much.
• Sprinkle the 1/3 cup flour over the vegetables and stir for 1 to 2 minutes to cook off the raw flour taste. It will look a bit pasty, that’s ok.
• Slowly whisk in the 2 cups chicken broth and then the 1 cup milk. Keep stirring until the mixture thickens and starts to bubble, about 3 to 5 minutes. If it gets too thick, add a splash more broth or milk.
• Stir in the 1 teaspoon salt, 1/2 teaspoon black pepper, 1 teaspoon dried thyme and 1 teaspoon dried parsley. Taste and adjust seasoning if you want it saltier.
• Add the thawed 1 to 1 1/2 cups frozen peas and carrots mix and the 3 cups cooked chicken. Stir to combine and heat through, then remove from heat.
• Pour the creamy chicken and veggie filling into the prepared baking dish and spread evenly.
• Arrange the 8 biscuits from the can on top of the filling. You can place them touching or leave little gaps, whatever you prefer.
• Brush the biscuit tops first with the beaten egg for a shiny golden finish, then brush with the 1 tablespoon melted butter for extra flavor. Bake in the preheated oven until the biscuits are golden brown and the filling is bubbly, about 22 to 28 minutes. Ovens vary so check at 20 minutes.
• Let the casserole rest for 10 minutes before serving so the filling sets a bit. Serve with a simple green salad or steamed veggies.

Notes

• Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.

Nutrition Facts

• Serving Size: 277g
• Total number of serves: 8
• Calories: 450kcal
• Fat: 24.7g
• Saturated Fat: 9.9g
• Trans Fat: 0.1g
• Polyunsaturated: 2.5g
• Monounsaturated: 6.5g
• Cholesterol: 80mg
• Sodium: 580mg
• Potassium: 312mg
• Carbohydrates: 45.5g
• Fiber: 2.5g
• Sugar: 5.5g
• Protein: 23.6g
• Vitamin A: 1500IU
• Vitamin C: 3.8mg
• Calcium: 67mg
• Iron: 1.1mg