Description
This easy homemade chicken pot pie casserole is filled with tender chicken, vegetables, and a creamy sauce, all topped with golden, flaky biscuits. A cozy and comforting family dinner that’s simple to make and ready in under an hour!
Ingredients
- 3 cups cooked chicken, diced or shredded (rotisserie chicken works well)
- 1 cup frozen peas and carrots mix
- 1/2 cup frozen corn (optional)
- 1/3 cup butter
- 1/3 cup all-purpose flour
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 1 3/4 cups chicken broth
- 2/3 cup milk
- 1 can (16 oz) refrigerated biscuit dough (such as Pillsbury Grands)
Instructions
1. Preheat your oven to 375°F (190°C).
2. In a large skillet over medium heat, melt the butter. Once melted, sprinkle in the flour, salt, black pepper, garlic powder, and onion powder. Stir the mixture together until it forms a smooth paste and cook for about 1-2 minutes.
3. Slowly whisk in the chicken broth and milk. Continue stirring as the mixture thickens, about 3-5 minutes, until it reaches a gravy-like consistency.
4. Stir in the cooked chicken, frozen peas and carrots, and corn if using. Mix well and remove the skillet from heat.
5. Transfer the chicken mixture into a greased 9×13-inch baking dish and spread evenly.
6. Open the can of biscuit dough, flatten each biscuit slightly, and place them on top of the chicken mixture, leaving space between each.
7. Bake in the preheated oven for 25-30 minutes, or until the biscuits are golden brown and fully cooked.
8. Let the casserole rest for 5 minutes before serving. Enjoy!
Notes
Rotisserie chicken is a great time-saver for this recipe.
Frozen corn is optional but adds extra sweetness and texture.
You can swap the biscuit topping with puff pastry or crescent rolls for variation.
Letting the casserole rest before serving helps the filling set for easier scooping.