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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 topping. Simmered sauce thickens with broth and cream, then bakes until bubbling.
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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
  • 3 cup cooked chicken shredded
peas and corn
  • 1 cup frozen peas
  • 1 cup frozen corn
vegetables
  • 3 carrots diced and cooked
  • 3 celery stalks, diced
  • 1 onion diced
seasonings and sauce
  • 4 tbsp unsalted butter
  • 3 tbsp flour
  • 2 cup chicken broth
  • 1 cup heavy cream
  • 1 tsp fresh thyme
  • 0.5 tsp garlic powder
  • 0.25 salt and pepper to taste
topping
  • 1 can (16 oz) refrigerated biscuits or use 1 sheet puff pastry
  • 1 sheet puff pastry optional alternative to biscuits

Equipment

  • 1 Dutch oven
  • 1 sheet pan

Method
 

Prep and build the filling base
  1. Preheat the oven to 400F. Set up a 9x13 dish so it’s ready for the casserole.
  2. In a Dutch oven, sauté onion, carrots, and celery in butter for 5 minutes. Cook until the vegetables soften and start to smell fragrant.
  3. Whisk in the flour and cook for 1 minute. Stir until the mixture looks smooth and lightly golden.
  4. Gradually add chicken broth and heavy cream, whisking as you pour. Simmer until thick, with a spoonable consistency.
  5. Stir in chicken, peas, corn, thyme, and garlic powder, then season with salt and pepper to taste. Mix until the filling is evenly combined and hot.
  6. Pour the filling into a 9x13 dish. Spread into an even layer so the topping bakes uniformly.
Top and bake
  1. Top with refrigerated biscuits or puff pastry. Tuck the edges slightly so they sit on the filling.
  2. Bake for 25-30 minutes at 400F until golden and the filling is bubbling. Look for visible steam from the edges and a browned, set topping.

Notes

To keep the sauce thick (so it doesn’t pool after baking), simmer until it coats the back of a spoon before adding the chicken and vegetables. Store leftovers in the refrigerator up to 3-4 days; reheat in a 350F oven or microwave until hot. Freezing is not ideal for the biscuit/pastry texture, but you can freeze the baked casserole (biscuit topping may soften) up to 2 months. For a lighter option, swap heavy cream for half-and-half and simmer a touch longer to reach the same thickness.