Save Pin
Chicken pot pie casserole takes the warm, cozy flavors of classic chicken pot pie and makes it easy to enjoy without the fuss of rolling out pie crust. This dish layers a creamy chicken and vegetable filling with a buttery biscuit topping that bakes up golden and irresistible. When I first tried this version, I loved how it saved time and effort but still delivered all the comforting flavors I crave.
The first time I made this casserole, it quickly became a family favorite. My kids especially loved when the biscuits turned golden and crisp, and I appreciate how easy cleanup is without rolling out pie dough.
Ingredients
- Butter: melts to create a flavorful base for sauteed vegetables choose unsalted for better control of seasoning
- Carrots celery and onion: this classic trio brings natural sweetness and depth the cornerstone of great pot pie filling
- Chopped fresh thyme: adds an earthy aromatic note try to use fresh for best flavor
- Kosher salt: balances all the flavors and helps the vegetables release their moisture
- Freshly ground black pepper: adds mild heat enhance with freshly ground for brightness
- All-purpose flour: thickens the filling creating that creamy hearty texture
- Whole milk: adds richness without heaviness whole milk is best for balance
- Low-sodium chicken broth: provides savory depth use low sodium to control saltiness
- Dijon mustard: adds a subtle sharpness that brightens the savory filling
- Garlic powder: contributes mellow garlic flavor softer than fresh garlic
- Cooked shredded chicken: leftovers work great or rotisserie chicken saves time
- Frozen peas: bring sweetness and a pop of color frozen peas are convenient year round
- Refrigerated biscuit dough: my favorite shortcut for topping make sure to avoid overly thick biscuits for even baking
Step-by-Step Instructions
- Sauté the Vegetables:
- Melt the butter in a large skillet over medium-high heat until foamy. Add diced carrots celery onion thyme and half the salt. Stir frequently and cook for about five to seven minutes until the vegetables are softened and starting to develop a little color this step builds rich flavor.
- Make the Creamy Filling:
- Sprinkle the flour over the softened vegetables and stir to coat evenly. Cook for two minutes to remove the raw flour taste. Slowly add the milk chicken broth Dijon mustard garlic powder and the remaining salt while whisking constantly. Raise the heat until the mixture reaches a boil then immediately reduce to medium. Stir often for three to five minutes until thickened to creamy sauce consistency.
- Add Chicken and Peas:
- Fold in the shredded chicken and peas then taste the filling. Add more salt if needed to enhance all the flavors.
- Assemble the Casserole:
- Preheat your oven to 375 degrees Fahrenheit and transfer the filling to a 13 by 9 inch baking dish. Open the biscuit dough and place the biscuits evenly over the top of the filling. Sprinkle a little black pepper and salt over the biscuits.
- Bake and Serve:
- Place the dish in the center of the oven and bake for twenty-two to twenty-five minutes until the filling is bubbling and biscuits are golden brown and risen beautifully. Let the casserole rest for five minutes before serving so it sets up nicely.
Save Pin
One of my favorite touches is the Dijon mustard which adds a subtle brightness every time. I remember making this during a chilly evening with friends and everyone asked for seconds. It’s a recipe that always brings people together.
Storage Tips
Leftovers keep well refrigerated in an airtight container for up to three days. Be aware that the biscuit topping will soften and lose some crispness the longer it sits. To best enjoy leftovers, you can separate the biscuit topping before reheating or re-crisp the biscuits under the broiler for a few minutes if you want to refresh them.
Ingredient Substitutions
If you cannot find fresh thyme dried thyme works but use about half the amount as dried is more concentrated. For the chicken broth low sodium is preferred but vegetable broth can be used for a lighter flavor or a different base. You can swap whole milk for 2 percent but the filling will be slightly less rich. Instead of biscuit dough, thawed puff pastry or phyllo dough can make a more elegant topping if desired.
Serving Suggestions
This filling is hearty enough to serve alone but pairs wonderfully with a simple side salad dressed with lemon vinaigrette or steamed green beans. For an extra comforting meal, add mashed potatoes or roasted root vegetables on the side. A fresh apple or pear slices dessert complements the savory richness well.
Save Pin
Cultural Context
Chicken pot pie is a classic American comfort dish with roots tracing back to European meat pie traditions. The casserole version simplifies the laborious pie crust preparation while keeping all the nostalgic flavors intact. It is a great example of family-friendly cooking evolving to suit modern busy lifestyles without sacrificing taste.
Commonly Asked Questions
- → Can I use leftover chicken for this casserole?
Absolutely! Shredded leftover chicken works perfectly and saves prep time while keeping the dish flavorful.
- → What vegetables are used in the filling?
Diced carrots, celery, and onions form the base, providing a sweet and savory depth to the filling.
- → How do I make the filling creamy without lumps?
Cook flour with softened veggies before slowly adding milk and broth while whisking constantly to ensure a smooth, thick sauce.
- → Can I substitute the biscuit topping?
Yes, puff pastry or phyllo dough can be swapped in for the biscuits for a different texture and ease.
- → How do I store leftovers to keep the biscuit topping crispy?
Store in an airtight container in the fridge and enjoy within 3 days. For best texture, separate biscuits or reheat carefully to avoid sogginess.
- → What seasoning enhances the filling?
Fresh thyme and Dijon mustard add a warm, earthy aroma with a hint of tang that brightens the creamy filling.