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Chicken Pot Pie Casserole

Chicken pot pie casserole with a creamy chicken-and-vegetable filling and a golden biscuit or puff pastry top. Bakes until the filling bubbles and the crust turns browned for that classic comfort-food texture.
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Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings: 8 servings
Course: Main Dish
Cuisine: American
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

Chicken Pot Pie Casserole
  • 3 cup cooked chicken, shredded
  • 1 cup frozen peas
  • 1 cup frozen corn
  • 3 carrots, diced and cooked
  • 3 celery, diced
  • 1 onion, diced
  • 4 tbsp unsalted butter
  • 3 tbsp flour
  • 2 cup chicken broth
  • 1 cup heavy cream
  • 1 tsp fresh thyme
  • 0.5 tsp garlic powder
  • 1 can (16 oz) refrigerated biscuits or puff pastry sheet
  • 0.25 salt and pepper to taste

Equipment

  • 1 sheet pan
  • 1 Dutch oven

Method
 

Make the filling
  1. Preheat your oven to 400°F. Heat 4 tablespoons unsalted butter in a Dutch oven and sauté the diced onion, cooked diced carrots, and diced celery for 5 minutes, until softened and fragrant.
  2. Whisk in 3 tablespoons flour and cook for 1 minute, stirring constantly, until it smells toasty and looks slightly smoother.
  3. Gradually add 2 cups chicken broth and 1 cup heavy cream, stirring as you pour. Simmer until thickened, so the sauce coats the back of a spoon.
  4. Stir in shredded cooked chicken, frozen peas, frozen corn, fresh thyme, and garlic powder. Season with salt and pepper to taste, then simmer briefly until everything is heated through.
Assemble and bake
  1. Pour the filling into a 9x13 dish. Top with refrigerated biscuits or puff pastry sheet, arranging it evenly over the surface with edges sealed where needed.
  2. Bake for 25-30 minutes at 400°F, until the top is golden and the filling is bubbling around the edges. Let stand for 5 minutes before serving so it sets up slightly.

Notes

Pro tip: If your sauce looks thin after simmering, keep it at a gentle simmer 2-4 minutes more until it thickly clings to the chicken. Refrigerate leftovers in an airtight container for up to 3-4 days; reheat in a 350°F oven or microwave until hot. Freezing is not recommended because biscuits can lose texture, but you can freeze the filling alone for up to 2 months. For a lighter option, use half-and-half instead of heavy cream for a similar creamy consistency.