There is something incredibly comforting about a warm, hearty casserole that brings all your favorite flavors together in one dish. This Easy Chicken Pot Pie Casserole Recipe captures the essence of traditional chicken pot pie but with a simpler, fuss-free approach that feels just like home. Imagine tender shredded chicken mingling with savory mixed vegetables in a creamy sauce, all topped with golden, fluffy biscuit rounds that bake to perfection. It’s the perfect weeknight dinner that will have everyone at the table asking for seconds, and maybe even thirds.
Ingredients You’ll Need
Gathering a handful of simple but essential ingredients is all it takes to create this delicious casserole. Each item plays a vital role, whether it’s enriching the sauce, adding vibrant texture, or bringing a flaky, buttery finish to the dish.
- 1/4 cup butter: This adds richness and helps sauté the onions for a mellow, sweet base flavor.
- 1 onion, diced: Provides a foundational aromatic that softens and sweetens as it cooks.
- 3 cups frozen mixed vegetables: A colorful blend of peas, carrots, corn, and green beans for sweetness, crunch, and nutrition.
- 2 garlic cloves, minced: Garlic adds a subtle punch of warmth and depth to the filling.
- 1/3 cup all-purpose flour: Acts as a thickening agent to give the casserole filling its creamy texture.
- 2 cups chicken broth: Infuses the dish with savory flavor while keeping the sauce light.
- 1 cup milk: Helps create a smooth, creamy sauce that binds everything together.
- 3 cups cooked shredded chicken: The hearty protein star of the casserole, providing soul-satisfying substance.
- 1 teaspoon salt: Enhances all the natural flavors in the dish.
- 1/2 teaspoon black pepper: Offers just a touch of gentle spice to balance the creaminess.
- 8 refrigerated biscuit rounds: The crowning glory, baking up into golden, flaky pillows of deliciousness atop the casserole.
How to Make Easy Chicken Pot Pie Casserole Recipe
Step 1: Prepare Your Baking Dish and Oven
Begin by preheating your oven to 375°F and lightly greasing a 9×13-inch baking dish. This ensures the casserole doesn’t stick, making serving and cleaning up a breeze.
Step 2: Sauté the Onions in Butter
In a large skillet over medium heat, melt the butter until it’s fragrant and bubbly. Toss in the diced onion and cook until it softens and becomes translucent, about 5 minutes, releasing a lovely sweetness that sets the flavor foundation.
Step 3: Add Vegetables and Garlic
Stir in the frozen mixed vegetables along with the minced garlic. Allow them to cook together for an additional 3 minutes so the garlic releases its aroma and the vegetables start to thaw and soften.
Step 4: Sprinkle Flour to Thicken
Sprinkle the all-purpose flour over the vegetables and garlic, stirring constantly to coat everything evenly. This step is critical as it helps build the roux that will thicken the casserole’s creamy sauce.
Step 5: Pour in Chicken Broth and Milk
Slowly whisk in the chicken broth and milk, taking care to blend out any lumps. Continue to cook the mixture over medium heat, stirring frequently, until it thickens and reaches a smooth, gravy-like consistency—about 5 to 7 minutes.
Step 6: Incorporate Chicken and Seasoning
Stir in the shredded chicken, salt, and black pepper into the thickened sauce. Combine thoroughly to ensure every bite is bursting with balanced, savory flavor. Then, transfer this hearty filling into your prepared baking dish.
Step 7: Top with Biscuit Rounds
Arrange the refrigerated biscuit rounds in a single layer right on top of the chicken and vegetable mixture. These biscuits will bake into a golden, flaky crust that perfectly contrasts the creamy filling below.
Step 8: Bake to Perfection
Bake the casserole uncovered for 25 to 30 minutes, or until the biscuits turn a beautiful golden brown and are cooked through. The bubbling filling below and the biscuits above create an irresistible aroma signaling mealtime is near.
Step 9: Rest and Serve
Let the casserole rest for 5 minutes after removing it from the oven to allow the filling to set. This small wait will make serving cleaner and more enjoyable.
How to Serve Easy Chicken Pot Pie Casserole Recipe
Garnishes
Sprinkle freshly chopped parsley or chives on top of the baked biscuits for a pop of vibrant green color and a hint of herbal brightness that elevates every bite of this casserole.
Side Dishes
Pair this hearty casserole with a light side salad dressed in a tangy vinaigrette or some simple steamed green beans for a well-rounded meal that balances richness with freshness.
Creative Ways to Present
For a fun twist, serve individual portions of the casserole in ramekins topped with biscuit dough, or add shredded cheese to the biscuit topping before baking for an extra layer of savory goodness everyone will love.
Make Ahead and Storage
Storing Leftovers
Leftovers are best stored in an airtight container in the refrigerator for up to 3 days. This allows you to enjoy the comforting flavors without rushing the experience.
Freezing
You can freeze the assembled casserole before baking by covering it tightly with plastic wrap and foil. It will keep well for up to 2 months, making it a great option for meal prep and busy days.
Reheating
To reheat, place individual portions in the microwave or warm the whole casserole in a 350°F oven until heated through. This keeps the biscuits tender and the filling deliciously creamy.
FAQs
Can I use fresh vegetables instead of frozen?
Absolutely! Fresh vegetables can be used in place of frozen; just be sure to cook them thoroughly in the skillet before adding the flour to ensure they soften properly within the casserole.
Is it possible to make this recipe dairy-free?
Yes, swap the butter for a dairy-free margarine and use almond milk or any other plant-based milk in place of cow’s milk to make this recipe suitable for dairy-free diets.
What type of chicken works best here?
Cooked, shredded chicken from a rotisserie, leftover roast, or even poached chicken breasts all work wonderfully in this casserole, lending tenderness and flavor.
Can I use biscuit dough from scratch?
Definitely! Homemade biscuit dough works beautifully and adds a personal touch, though refrigerated dough is a convenient shortcut for busy nights.
How can I make this casserole gluten-free?
You can substitute the all-purpose flour with a gluten-free flour blend and choose gluten-free biscuit dough or make your own gluten-free biscuits to keep the casserole safe for gluten-sensitive eaters.
Final Thoughts
This Easy Chicken Pot Pie Casserole Recipe is a true crowd-pleaser, combining the best parts of comfort food into one simple, satisfying dish. Whether for a busy weeknight or a casual family gathering, this casserole comforts like a warm hug and delights with every bite. Don’t wait to try it—it’s destined to become one of your favorite go-to meals!
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Easy Chicken Pot Pie Casserole Recipe
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Total Time: 45 minutes
- Yield: 8 servings
- Category: Casserole
- Method: Baking
- Cuisine: American
Description
This Easy Chicken Pot Pie Casserole combines tender shredded chicken with a creamy vegetable filling, topped with flaky refrigerated biscuit rounds for a comforting and simple dinner option. Ready in under an hour, it’s perfect for a busy weeknight meal that pleases the whole family.
Ingredients
Filling Ingredients
- 1/4 cup butter
- 1 onion, diced
- 3 cups frozen mixed vegetables
- 2 garlic cloves, minced
- 1/3 cup all-purpose flour
- 2 cups chicken broth
- 1 cup milk
- 3 cups cooked shredded chicken
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Topping
- 8 refrigerated biscuit rounds
Instructions
- Preheat and Prepare: Preheat your oven to 375°F (190°C) and lightly grease a 9×13-inch baking dish to prevent sticking.
- Sauté Onions: In a large skillet over medium heat, melt the butter. Add the diced onion and cook until soft and translucent, about 5 minutes, stirring occasionally.
- Add Vegetables and Garlic: Stir in the frozen mixed vegetables and minced garlic. Cook for an additional 3 minutes, allowing the vegetables to slightly soften and the garlic to become fragrant.
- Incorporate Flour: Sprinkle the all-purpose flour over the vegetable mixture and stir thoroughly to coat everything evenly, which will help thicken the sauce later.
- Add Liquids and Thicken: Slowly pour in the chicken broth and milk while whisking constantly to prevent lumps. Continue to simmer the mixture, stirring occasionally, until it thickens to a creamy consistency, about 5 to 7 minutes.
- Mix in Chicken and Season: Stir in the shredded cooked chicken along with salt and black pepper. Mix everything well, then transfer the filling evenly into the prepared baking dish.
- Top with Biscuits: Arrange the refrigerated biscuit rounds on top of the filling in a single layer, covering the entire surface.
- Bake: Place the baking dish uncovered in the preheated oven and bake for 25 to 30 minutes, or until the biscuits are golden brown and fully cooked through.
- Rest and Serve: Remove the casserole from the oven and let it rest for 5 minutes before serving to allow the filling to set slightly.
Notes
- Use cooked shredded chicken from rotisserie or leftover chicken to save time.
- Feel free to use fresh vegetables instead of frozen; adjust cooking time accordingly.
- For a richer flavor, substitute milk with half-and-half or cream.
- If refrigerated biscuits are unavailable, you can use biscuit dough from scratch or substitute with puff pastry sheets.
- Letting the casserole rest before serving helps the filling thicken and makes serving easier.
