Chicken Pot Pie Casserole is a comforting and hearty twist on the classic chicken pot pie, made even easier by turning it into a family-sized casserole. With a creamy, savory filling of tender chicken, vegetables, and a luscious gravy, topped with golden, flaky biscuits or puff pastry, this dish is perfect for feeding a crowd or enjoying leftovers the next day. It’s the ultimate comfort food that combines the warmth of a pot pie with the convenience of a one-pan meal, making it ideal for busy weeknights or cozy weekend dinners.
Ingredients:
- 2 cups cooked chicken, shredded or cubed
- 1 cup frozen peas
- 1 cup frozen carrots
- 1 cup frozen corn
- 1/2 cup diced onion
- 2 tablespoons butter
- 1/4 cup all-purpose flour
- 2 cups chicken broth
- 1 cup whole milk or heavy cream
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon garlic powder
- 1/2 teaspoon dried thyme
- 1 package refrigerated biscuit dough (or puff pastry for topping)
Instructions:
- Preheat the oven to 400°F (200°C). Grease a 9×13-inch casserole dish and set it aside.
- In a large skillet, melt the butter over medium heat. Add the diced onion and sauté until softened, about 3-4 minutes.
- Stir in the flour and cook for 1-2 minutes, forming a roux. Gradually whisk in the chicken broth and milk, cooking until the sauce thickens.
- Add the salt, pepper, garlic powder, and thyme, then stir in the cooked chicken, peas, carrots, and corn. Cook for 3-4 minutes until everything is heated through.
- Pour the chicken mixture into the prepared casserole dish, spreading it evenly.
- Place the biscuit dough on top of the filling, leaving some space between each biscuit.
- Bake for 20-25 minutes, or until the biscuits are golden brown and cooked through. If using puff pastry, bake until the pastry is puffed and golden.
- Let the casserole cool for a few minutes before serving.
This Chicken Pot Pie Casserole is a satisfying meal that delivers all the flavors of the traditional dish in a simple, easy-to-make format!
