Tender chunks of chicken and vegetables are simmered together underneath a buttery, flaky biscuit topping to make this chicken pot pie casserole.
The warm aroma of this casserole in the oven creates the best homey feeling. A feeling topped only by how amazing this chicken pot pie casserole tastes after a busy day.
Chicken Pot Pie Casserole
I love a good chicken pot pie, but some days a pie crust just isn’t in the cards for me. Let’s face it we have all been there my friends. It is okay to admit it.
However, I still crave the savory comforts and feelings of a homemade pot pie. Although if you want a really easy traditional chicken pot pie I recommend this one.
This Chicken Pot Pie Casserole has all the flavors and feels of the classic double-crust pot pie. But is topped with delicious drop biscuits for the most amazing tasting and aromatic chicken pot pie.
I’ve made this recipe a number of times now (don’t tell my traditional pot pie!) but I actually prefer the flaky, buttery biscuit topping over the pie crust now.
Rotisserie chicken is one of my top grocery store grabs each week. Sometimes it is dinner that evening. More often, I go ahead and remove the meat from the bones. Then have it on hand as an ingredient for meals like this casserole, 30-minute chicken enchiladas, or these green chile chicken burritos.
If you have chicken, a bag of frozen vegetables, and a reasonably stocked pantry. I would bet you have all you need to make chicken pot pie casserole.
Easy Chicken Pot Pie Casserole
There are a few steps to making the filling. But I promise you it is worth it. You can have the casserole in your oven in less than 30 minutes. I love the flavor that comes from building the creamy sauce in the skillet.
Start with sauteeing the onions and celery in melted butter. Once they are soft sprinkle on the flour, stirring continuously to coat the onions and celery.
The goal is to incorporate it so that it creates a smooth sauce when you add the chicken broth.
Whisk in the chicken broth and let that simmer for just a minute or two. Reduce the heat to medium-low and add your milk and seasonings.
I simmered this for about 5 minutes until it thickened nicely.
Once it is thick add in the chopped or shredded chicken along with the frozen mixed vegetables. The vegetables do not need to be thawed prior to adding them.
Stir to combine everything thoroughly. You don’t worry about bringing it to a simmer as the filling will heat completely when you bake the casserole.
I usually sneak a spoonful (or three) at this point to see if it needs more salt or pepper and adjust if needed. Pour the filling into your buttered baking dish and set aside until you are ready to top it.
Chicken Cobbler
Drop biscuits make for the perfect casserole or cobbler topping. Whisk together the dry ingredients until they are evenly combined.
Cut or grate your cold butter into small pieces. Use a fork or pastry blender to mix the butter in. The mixture will be crumbly and lumpy at this point.
Slowly add in the milk, just until it pulls away from the sides of the bowl. Add just a little bit at a time so that the dough doesn’t get too wet. It will still look a little dry and even sticky.
Cookie scoops are the best for making drop biscuits. Use the large scoop in this set and scoop the dough evenly over the top. It will bake into a beautiful golden crust.
After baking for about 18 minutes remove from the oven and let the casserole cool for at least 10 minutes.
The filling will set up a little bit during this time. Not to mention my over-eager-to-eat kids are less likely to burn their tongues if it cools just a bit.
Chicken Pot Pie Casserole Recipe
Filling Ingredients
- butter
- yellow onion
- celery
- all-purpose flour
- chicken broth
- milk
- kosher salt
- black pepper
- celery seed
- cooked chicken
- frozen mixed vegetables
Topping Ingredients
- all-purpose flour
- baking powder
- kosher salt
- sugar
- butter
- milk
To Make the Filling
- Preheat oven to 425°F. Butter a 9×13 baking dish and set aside. In a large deep skillet, over medium-high heat, melt the butter.
- Add the onions and celery and cook until soft, about 3 minutes. Stir in flour. Slowly stir in chicken broth and whisk to combine.
- Add the milk and salt, pepper, and celery seed. Reduce heat and simmer over medium-low heat until thickened, about 5 minutes.
- Add the chicken and vegetables. Stir to mix throughout. Pour the mixture into the prepared baking dish and set aside.
To Make the Topping
- In a mixing bowl, stir together the flour, baking powder, salt, and sugar. Grate the butter and dump it into the bowl with the dry ingredients.
- Use a fork to mix in the cold butter pieces until the mixture resembles a coarse meal with little pea size or smaller lumps throughout.
- Gradually stir in milk – do not dump all the milk in at once! Add just enough milk until the dough pulls away from the side of the bowl. It should still look somewhat dry and be a bit sticky.
- Scoop the dough over the filling in the baking dish. (The largest scoop in this set is perfect for this.)
Recipes with Shredded Chicken
We all can appreciate a good recipe using leftover chicken, especially if it is a meal that comes together easily and tastes amazing. At our house, we have quite a few favorites you should try.
This fully loaded Chicken Potato Broccoli Casserole starts with fluffy mashed potatoes that are mixed with tender bites of broccoli and chicken, then generously sprinkled with bacon and cheese. The result is an absolutely irresistible dinner.
Cheese and refried beans meld together to create a flavorful layer in these Cheesy Chicken and Refried Bean Enchiladas.
Crisp tortillas filled with saucy bbq chicken and melting cheese add up to these BBQ Chicken Quesadillas. They are a little bit spicy, and awesomely cheesy. They are a very popular lunch in our house.
Chicken Pot Pie Casserole
Ingredients
Filling Ingredients
- ¼ cup butter
- 1 small yellow onion, chopped small, about 1 cup
- ½ cup celery, sliced very thin, about 2 ribs
- ⅓ cup all-purpose flour
- 1½ cups chicken broth
- 1 cup milk
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
- ¼ teaspoon celery seed
- 4 cups cooked chicken, diced into ½-inch pieces
- 2 cups frozen mixed vegetables
Topping Ingredients
- 2 cups all-purpose flour
- 2½ teaspoons baking powder
- 1 teaspoon kosher salt
- 1 tablespoon sugar
- ⅓ cup butter grated
- 1 cup milk plus more ONLY as needed
Instructions
To Make the Filling
-
Preheat oven to 425°F. Butter a 9×13 baking dish and set aside. In a large deep skillet, over medium-high heat, melt the butter. Add the onions and celery and cook until soft, about 3 minutes. Stir in flour. Slowly stir in chicken broth and whisk to combine.
-
Add the milk and salt, pepper, and celery seed. Reduce heat and simmer over medium-low heat until thickened, about 5 minutes. Add the chicken and vegetables. Stir to mix throughout. Pour the mixture into the prepared baking dish and set aside.
To Make the Topping
-
In a mixing bowl, stir together the flour, baking powder, salt, and sugar. Grate the butter and dump it into the bowl with the dry ingredients. Use a fork to mix in the cold butter pieces until the mixture resembles a coarse meal with little pea size or smaller lumps throughout.
-
Gradually stir in milk – do not dump all the milk in at once! Add just enough milk until the dough pulls away from the side of the bowl. It should still look somewhat dry and be a bit sticky. Scoop the dough over the filling in the baking dish. (The largest scoop in this set is perfect for this.)
-
Bake for 14-18 minutes in the preheated oven, until the topping is golden brown, the biscuits are flaky, and the filling is bubbling. Cool for at least 10 minutes before serving.
Nutrition
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