Chicken Pot Pie Casserole Recipe

Have you ever wanted the comforting flavors of a classic chicken pot pie but without all the fuss of rolling out pie crusts? Well, let me introduce you to this wonderfully simple, hearty, and downright delicious Chicken Pot Pie Casserole Recipe that I absolutely love making. It’s kind of like a cozy hug on a plate, layered with tender chicken, savory veggies, and topped with golden, cheesy drop biscuits. Once you try this casserole, you might just find it becomes your new go-to dinner for busy weeknights or family gatherings!

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Ingredients You’ll Need

I’ve found that using fresh butter and good-quality chicken broth really makes a difference here. The blend of frozen mixed vegetables works perfectly – you get a nice variety and no chopping! And the biscuit topping? Keep that butter cold for the fluffiest, most tender biscuits you’ll love.

• Unsalted Butter: Keeps control over saltiness and gives you rich buttery flavor in the filling and biscuits.
• Yellow Onion: Adds sweetness and depth, sauté it just right until soft for best flavor.
• Frozen Mixed Vegetables: Convenient and colorful combo of corn, carrots, peas, and green beans that brighten the filling.
• Flour: Acts as the thickener for your gravy and forms the base of the biscuit topping.
• Chicken Broth: Low sodium is key so you can control the seasoning perfectly without it being too salty.
• Seasonings (Salt, Dried Thyme or Parsley, Garlic Powder, Black Pepper): Simple herbs and spices that bring the filling to life.
• Boneless Skinless Chicken: Breast or thighs both work great—chop to bite-size pieces for tenderness.
• Baking Powder & Baking Soda: Give your biscuit topping that perfect rise and fluff.
• Shredded Cheddar Cheese: Melts into the biscuit dough for extra flavor and creates a golden crust.
• Milk (Dairy or Unsweetened Non-Dairy): Moistens the biscuit batter just right for soft, tender bites.
• Apple Cider Vinegar or White Wine Vinegar: A little trick to help tenderize and add slight tang to the biscuits.
• Flaky Sea Salt: Sprinkled on top for that finishing touch with a pleasing crunch and flavor burst.

Variations

I absolutely encourage you to make this recipe your own. Over time, I’ve found a few fun tweaks that work depending on what’s in my fridge or what my family is craving. Feel free to swap or add ingredients to suit your taste!

• Use Rotisserie Chicken: For a quicker version, shredded cooked chicken works beautifully, cutting down prep time.
• Gluten-Free: Swap in your favorite gluten-free flour blend for both the gravy and the biscuit dough if you need to avoid gluten.
• Vegetarian: Skip the chicken and add hearty mushrooms or tofu to keep that satisfying texture and protein.
• Cheese Variations: Try Monterey Jack, mozzarella, or even pepper jack in the biscuit topping for different flavor notes.
• Seasonal Veggies: Swap the frozen mix for fresh seasonal vegetables like sweet potatoes, zucchini, or fresh peas when in season.

How to Make Chicken Pot Pie Casserole Recipe

Step 1: Sauté Your Veggies and Build Flavor

Start by melting the butter over medium-high heat in a large pot or Dutch oven—this is where your pot pie flavor foundation begins. Toss in the diced onion and frozen mixed veggies, stirring occasionally. You’ll want to cook until everything softens and gets tender, about 5-6 minutes. This step really unlocks the sweetness and natural flavors of your veggies, so don’t rush it!

Step 2: Make the Creamy Gravy Filling

Sprinkle in the flour and toss to coat the veggies evenly. Cook it for just about a minute; this cooks off the raw flour taste and starts thickening. Then, reduce the heat and slowly add chicken broth in increments, stirring after each addition. This slow addition is key—it stops lumps and gives you a silky smooth gravy. After all the broth is in, add your salt, thyme or parsley, garlic powder, and pepper. Crank the heat back up and let it simmer to thicken nicely, about 2-3 minutes.

Step 3: Add the Chicken and Prep for Baking

Now, stir in your chopped chicken, and let it cook for another 5-7 minutes until it’s opaque but not fully cooked through—because it’ll finish baking in the oven. Pour this lovely filling into your greased baking dish and bake uncovered for 10 minutes. This gives the filling a head start and helps it firm up just right before topping.

Step 4: Whip Up the Biscuit Topping

This biscuit topping is my favorite part! Mix the dry ingredients, then cut in cold butter until the mixture looks crumbly. Stir in most of your shredded cheese and thyme or parsley, then add milk and vinegar to bring it all together into a soft dough. The cold butter is essential here for getting those fluffy, tender biscuits—don’t skip chilling it!

Step 5: Dollop and Bake the Biscuit Top

After that initial 10 minutes of baking, drop spoonfuls of the biscuit dough evenly over the hot filling—don’t worry if there’s space; the biscuits will puff up beautifully. Return the casserole to bake for 15 minutes, then sprinkle the remaining cheese and flaky sea salt over the top and bake until the biscuits are golden brown and smelling heavenly, about 8-10 more minutes.

Once done, let it rest for at least 10 minutes so the gravy thickens a bit—this step makes serving so much easier and the flavors even better.

How to Serve Chicken Pot Pie Casserole Recipe

Garnishes

I like to sprinkle a little fresh chopped parsley or thyme on top after baking just for a pop of color and freshness. Some flaky sea salt on the biscuit topping is my go-to final flourish—it adds a delightful crunch and enhances the savory flavors perfectly.

Side Dishes

Because this casserole is pretty hearty, I usually serve it alongside something light and fresh—like a crisp green salad with a lemon vinaigrette or steamed green beans with a touch of garlic. Roasted veggies or even some buttered peas also round it out nicely if you want more veggies.

Creative Ways to Present

For holiday dinners or special occasions, I’ve spooned this casserole into individual ramekins—dropping biscuit dough on top and baking separately for personal pot pies. It makes for a stunning presentation and guests love having their own personal “pie.” Plus it’s super fun for kids!

Make Ahead and Storage

Storing Leftovers

I usually cover the casserole tightly with foil or plastic wrap and refrigerate leftovers in the baking dish or transfer to an airtight container. It stays great up to 4 days—just note the biscuit topping loses a bit of its crispness but the flavors deepen beautifully.

Freezing

If I want to freeze, I typically freeze before baking: prepare the filling, put it in the dish, and cover with plastic wrap and foil. Freeze it for up to 3 months. When ready, bake directly from frozen, adding extra baking time and topping with biscuit dough halfway through baking. It’s a bit more labor but totally doable!

Reheating

To reheat, I prefer oven-warming at 350°F for 20-25 minutes using foil to prevent biscuits from burning while heating through. Microwaving works but softens the biscuit crust. If you want to revive crispiness, a quick broil at the end works wonders.

FAQs

Final Thoughts

This Chicken Pot Pie Casserole Recipe holds a special place in my heart because it’s such a comforting, straightforward way to get that classic pot pie vibe without the fuss of making a traditional crust. I love how the cheesy drop biscuits add a little extra something special on top, and my family goes crazy for it every time I make it. If you’re looking for a delicious, cozy dinner that’s sure to please a crowd and won’t take all day, give this a shot—you won’t be disappointed!

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