Easy Chicken Pot Pie Casserole
This Easy Chicken Pot Pie Casserole offers the comforting flavors of a classic chicken pot pie in a convenient casserole form. It features a creamy, savory filling with tender chicken and vibrant vegetables, topped with golden, flaky biscuits, making it perfect for a quick and satisfying weeknight meal.
Equipment
- 9x13 inch baking dish
- Large skillet or pot
- Mixing spoon
- Measuring cups
- Measuring spoons
- Whisk
- Oven
Ingredients
- 2 cups cooked chicken, shredded or diced
- ½ cup chopped onion
- ½ cup chopped celery
- ¼ cup butter
- ¼ cup all-purpose flour
- 1 ½ cups chicken broth
- ½ cup heavy cream
- Salt to taste
- Pepper to taste
- ½ teaspoon dried thyme optional
- 2 tablespoons melted butter
Instructions
- Preheat oven to 375°F (190°C).
- Melt the butter in a large skillet or pot over medium heat.
- Add the chopped onion and celery and cook until softened, about 5-7 minutes.
- Sprinkle the flour over the cooked vegetables and stir constantly for 1 minute.
- Gradually whisk in the chicken broth until smooth. Then, stir in the heavy cream.
- Bring to a simmer, stirring constantly, until the sauce thickens slightly.
- Add the cooked chicken, frozen mixed vegetables, salt, pepper, and thyme (if using) to the sauce. Stir well to combine.
- Reduce the heat to low and simmer for 5-10 minutes, allowing the flavors to meld together.
- Pour the chicken and vegetable mixture into a greased 9x13 inch baking dish.
- Arrange the biscuits evenly over the top of the filling.
- Brush the tops of the biscuits with the melted butter.
- Bake in a preheated oven at 375°F (190°C) for 20-25 minutes, or until the biscuits are golden brown and the filling is bubbly.
- Let the casserole cool for a few minutes before serving.
Notes
Rotisserie chicken saves time. Customize vegetables. Add cheese for a cheesy casserole. Homemade biscuits can be used. To thicken filling, mix 1 tablespoon cornstarch with 2 tablespoons cold water and stir into filling during the last few minutes of simmering. Assemble the casserole (up to the point of baking) and store it in the refrigerator for up to 24 hours. Leftovers should be stored in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave.