Chicken Pot Pie Casserole

This hearty chicken pot pie casserole gives you all the classic comfort food flavors you’re looking for in less than an hour and it’s made in just one pan! Refrigerated biscuits take the place of a traditional crust making this meal super simple to throw together even on a busy weeknight!

 

You Will Love This

• It uses just one pan! One of the greatest things about this easy chicken pot pie recipe is that you can throw it together using just one pan so every step of this recipe – including clean up – is fast and easy! 
• It’s got all your favorite flavors of classic chicken pot pie – peas, carrots, and shredded chicken in a creamy herb gravy – but it takes about 25 minutes to throw together and then the oven does the rest of the work!
• If you loved this recipe, be sure to check out my Chicken Rice Casserole, Creamy Chicken Spaghetti, and 30 Minute Parmesan Chicken Casserole.

Ingredients and Substitutions

• Butter + Olive Oil – Butter and olive oil add the best flavor. I typically use unsalted butter so I can control the sodium levels of the dish and we love cold-pressed, organic olive oil.
• Mirepoix – Mirepoix is a mix of carrots, celery, and onion that acts as the flavor base of soups and casseroles. You may be able to find already chopped mirepoix at the grocery store so you can avoid a bit of prep work.
• Garlic – Fresh garlic is my go-to for the best flavor but you can substitute with 3/4 of a teaspoon of garlic powder as well.
• Dried Herbs – Dried thyme, dried oregano, and dried sage are the primary spices in this chicken pot pie casserole. You can sub with Italian seasoning if you prefer.
• All-Purpose Flour – All-purpose flour coats the mirepoix veggies and mixes with butter and olive oil to make a quick roux that will thicken the sauce.
• Chicken Broth – Vegetable broth can be substituted for the chicken broth. Chicken stock would work as well.
• Heavy Cream – Heavy cream is going to give your gravy the best flavor and texture. You can substitute half and half for the heavy cream but the consistency of the sauce will be thinner.
• Frozen Peas – I use frozen peas because they’re convenient, taste delicious, and you can add them frozen and they’ll cook perfectly. If you don’t like peas, try frozen green beans or corn instead.
• Rotisserie Chicken – Rotisserie chickens make this chicken casserole so easy! The flavor of rotisserie chickens is always spot on and the meat is easy to shred and toss right in. Your grocery store may offer pre-shredded rotisserie chicken to save some time on prep as well. You can also use leftover chicken breast.
• Canned Biscuit Dough – Canned biscuits eliminate the hassle of traditional pie crust or puff pastry used to make classic chicken pot pie. They cook right on top of the casserole and get perfectly brown and fluffy. You can find canned buttermilk biscuits in the refrigerated aisle in the grocery store. If you can’t find canned biscuits, crescent rolls would work in a pinch as well. Just roll the crescents up like you would if you were going to bake them and add them to the casserole in place o the biscuits.
• Egg – Egg wash gives the biscuits that beautiful golden-brown color with a little bit of shine.

Instructions

Sauté onion, celery, and carrot, along with a couple pinches of salt and pepper for about 8-10 minutes.

Add garlic, dried herbs, and a couple pinches of salt and pepper, and cook for 1-2 minutes.

Then stir in flour and cook for another minute.

Pour in chicken broth and heavy cream and whisk until smooth and creamy.

Stir in frozen peas and shredded chicken and cook for just a minute or so until it thickens slightly. Season to taste with Kosher salt and black pepper.

Add biscuits on top of the pot pie mixture and brush the biscuits with the beaten egg.

Bake for 15 minutes. Cover with foil and bake for another 15 minutes or until biscuits are cooked through and golden brown and casserole is bubbly. Garnish with fresh chopped parsley and enjoy!

Tips

• Make sure the biscuits are sitting on top, not pressed into the casserole, so they cook evenly and are able to rise. The biscuits will get nice and golden brown on top, but keep in mind that the part that’s touching the casserole will remain a bit softer, almost like the texture of a dumpling. This is exactly how it’s supposed to be! If you prefer a crisp biscuit all the way around, just bake the biscuits separately on a baking sheet, then add them to the casserole.
• If you’re serving this at a dinner party or for something a little fancy, feel free to transfer the pot pie filling to individual ramekins and then add a biscuit to each serving and bake.
• If you’d prefer the biscuits to be in bite-sized pieces across the casserole, as opposed to large biscuits, just use clean kitchen shears to cut the biscuits into 1-inch cubes and distribute them in an even layer across the chicken pot pie filling before baking.
• If you don’t have a large sauté pan like mine that can go from the stovetop to the oven, feel free to transfer the chicken mixture to a 9×13 baking dish and then add the biscuits and bake! You could also use any oven safe dish of similar size to a 9×13 inch casserole dish.

FAQ

Make-Ahead, Storage, Reheating

• Make-Ahead: This ultimate comfort food is a fantastic make-ahead meal! This chicken pot pie casserole filling can be prepped and then kept in the fridge for up to 5 days before baking.
• Storage: Leftovers can be stored in an airtight container in the refrigerator for up to a week.
• Freezing: Yes, you can freeze this chicken pot pie casserole! Make the filling according to recipe instructions and store it in an airtight container in the freezer for up to two months. Thaw it overnight in the fridge and transfer to your baking dish. Let it sit on the counter for about a hour to come to room temp. Then add the refrigerated biscuits, bake, and enjoy!
• Reheating: Reheat leftovers in a 375 degree oven until warmed through. Or zap it in the microwave for 30-60 seconds at a time until heated through.

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