u003cstrongu003eWhat is the sauce made of in chicken pot pie?u003c/strongu003e

The creamy gravy in this easy chicken pot pie recipe is made with a simple combination of butter, olive oil, and flour that are cooked together along with the veggies, garlic, and dried herbs. Then chicken broth and heavy cream are added which creates that classic thick, rich, creamy gravy - without any condensed cream of chicken soup!

Should I cook chicken before adding to casserole?

Yes! It's best to added cooked chicken to your casserole before baking it. That's why I recommend using shredded rotisserie chicken for this pot pie casserole.

u003cstrongu003eHow do I thicken my chicken pie filling?u003c/strongu003e

In this easy chicken pot pie recipe, the flour combines with the butter and olive oil to create a simple, no muss, no fuss roux. Then broth and heavy cream are added to create the base of the creamy gravy. It thickens naturally as it's simmered on the stove and while the casserole is baking in the oven. It could not be easier to get a thick, creamy pot pie filling than with this recipe!

u003cstrongu003eHow can I add flavor to my chicken pot pie?u003c/strongu003e

Be sure to salt your pot pie moderately throughout the cooking process and taste it a few times too! This easy recipe is made with simple ingredients which means that the dried herbs and Kosher salt are going to go a long way in boosting the overall flavor. Using butter, olive oil, and heavy cream also adds delicious, rich flavor.

Chicken Pot Pie Casserole

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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!

Author: Kylie
Prep Time: 10 minutes
Cook Time: 45 minutes
Total Time: 55 minutes
Yield: 8 servings 1x
Category: Main Dish
Method: Stove Top + Oven
Cuisine: American

Ingredients

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6 tablespoons butter
2 tablespoons olive oil
1 yellow onion, diced
1.5 cups sliced celery
1.5 cups sliced carrot
6 cloves garlic, minced
1 teaspoon dried thyme
1 teaspoon dried oregano
1 teaspoon dried sage
1/2 cup all purpose flour
2.5 cups chicken broth
1/2 cup heavy cream
12 oz. frozen peas
2 cups shredded rotisserie chicken
16 oz. canned biscuit dough
1 egg, beaten
Kosher salt
fresh cracked pepper
fresh chopped parsley for garnish

Instructions

Heat butter and olive oil in a large sauté pan over medium heat.
Preheat oven to 375 degrees.
Add onion, celery, and carrot, along with a couple pinches of salt and pepper. Cook, stirring frequently, for about 8-10 minutes.
Add garlic, thyme, oregano, sage, and a couple pinches of salt and pepper, and cook, stirring frequently for 1-2 minutes.
Then stir in flour and cook for another minute.
Whisk in chicken broth and heavy cream 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 salt and pepper.
Add biscuits on top of the pot pie filling and brush the biscuits with the beaten egg.
Bake for 15 minutes. Loosely cover with a sheet of tin foil and bake for another 15 minutes or until biscuits are cooked through and casserole is bubbly.
Garnish with fresh chopped parsley and enjoy!

measuring cup

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Notes

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.