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Easy Chicken Pot Pie Casserole Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.3 from 47 reviews
  • Author: Kimberly
  • Prep Time: 10 minutes
  • Cook Time: 35 minutes
  • Total Time: 45 minutes
  • Yield: 8 servings
  • Category: Casserole
  • Method: Baking
  • Cuisine: American

Description

This Easy Chicken Pot Pie Casserole combines tender shredded chicken with a creamy vegetable filling and a flaky biscuit topping for a comforting, family-friendly meal that’s quick to prepare and perfect for weeknights.

Ingredients

Filling

  • 1/4 cup butter
  • 1 onion, diced
  • 3 cups frozen mixed vegetables
  • 2 garlic cloves, minced
  • 1/3 cup all-purpose flour
  • 2 cups chicken broth
  • 1 cup milk
  • 3 cups cooked shredded chicken
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper

Topping

  • 8 refrigerated biscuit rounds

Instructions

  1. Preheat and Prepare Dish: Preheat your oven to 375°F. Lightly grease a 9×13-inch baking dish to prevent sticking and ensure easy serving.
  2. Sauté Onion: In a large skillet over medium heat, melt the butter. Add the diced onion and cook until soft and translucent, about 5 minutes, to build flavor for the filling.
  3. Add Vegetables and Garlic: Stir in the frozen mixed vegetables and minced garlic. Cook together for another 3 minutes to soften the vegetables and release the garlic’s aroma.
  4. Add Flour: Sprinkle the all-purpose flour over the vegetable mixture and stir well to coat everything evenly. This will help thicken the filling.
  5. Make Sauce: Slowly pour in the chicken broth and milk, whisking continuously to prevent lumps. Allow the mixture to simmer and thicken for about 5 to 7 minutes until it reaches a creamy consistency.
  6. Add Chicken and Seasoning: Stir in the shredded cooked chicken along with the salt and black pepper. Mix well to combine all ingredients thoroughly, then transfer the filling into the prepared baking dish.
  7. Add Biscuit Topping: Arrange the refrigerated biscuit rounds in a single layer over the filling, covering as much surface area as possible.
  8. Bake: Place the casserole uncovered in the preheated oven and bake for 25 to 30 minutes or until the biscuits are golden brown and fully cooked through.
  9. Rest and Serve: Remove the casserole from the oven and let it rest for 5 minutes to set before serving. This helps the filling firm up slightly for easier portioning.

Notes

  • You can substitute the frozen mixed vegetables with fresh vegetables if desired, adjusting cooking time accordingly.
  • Using refrigerated biscuit dough makes this recipe quick and easy, but you can also use homemade biscuits for a more rustic touch.
  • For a richer flavor, replace milk with half-and-half or cream.
  • Ensure the chicken is pre-cooked and shredded to save time in preparation.
  • This casserole reheats well and can be stored in the refrigerator for up to 3 days.

Find it online: https://slsrecipes.com/easy-chicken-pot-pie-casserole-recipe/