Easy Chicken Pot Pie Casserole: My Weeknight Hug (Print Version)
Easy Chicken Pot Pie Casserole brings ultimate comfort. Creamy chicken, veggies, and a biscuit topping make weeknights simple.
# Recipe Info:
Prep Time: 20 Minutes minutes
Cook Time: 30 Minutes minutes
Total Time: 50 minutes
Servings: 6 Servings
Difficulty: Beginner
Cuisine: American Comfort
Dietary: Contains Dairy, Contains Gluten
# Ingredients:
→ Casserole Base
01 -
3 cups cooked chicken, shredded or diced
02 -
2 cups frozen mixed vegetables (peas, carrots, corn, green beans)
→ Flavor Essentials
03 -
1 tablespoon olive oil or butter
04 -
1 small onion, diced
05 -
2 cloves garlic, minced
06 -
1 teaspoon dried thyme
07 -
1/2 teaspoon dried sage
08 -
Salt and freshly ground black pepper to taste
→ Liquid & Thickener
09 -
4 tablespoons unsalted butter
10 -
1/4 cup all-purpose flour
11 -
2 cups chicken broth (low sodium preferred)
12 -
1 cup whole milk
→ Topping
13 -
1 (16.3-ounce) can refrigerated biscuit dough (8 biscuits)
# Instructions:
01 -
First things first, grab a nice, big oven-safe skillet or a Dutch oven. Melt a couple of tablespoons of butter over medium heat. Toss in your diced onion and let it soften up, about 5-7 minutes, until it's translucent and smells sweet. Then, add your minced garlic and cook for just another minute until it's fragrant. Don't let it burn, that's a mistake I made once and the whole dish tasted bitter. You want that lovely, warm aroma filling your kitchen!
02 -
Now for the roux! Sprinkle in the flour over your softened onions and garlic. Stir it constantly for about a minute or two. It'll look a bit pasty, and that's exactly what you want. This step is key for a thick, luscious sauce. Slowly, and I mean *slowly*, whisk in the chicken broth, making sure there are no lumps. Then, pour in the milk. Keep whisking until the mixture starts to thicken up. Honestly, this is where the magic happens, transforming simple ingredients into a rich sauce for your casserole.
03 -
Once your sauce is nice and thick, it’s time to add the stars of the show! Stir in your cooked chicken, those frozen mixed vegetables, and your dried thyme and sage. Give it a good mix until everything is coated in that creamy sauce. Let it simmer gently for about 5 minutes, just enough for the vegetables to warm through and the flavors to meld together. Taste it here, hon – does it need more salt? A little more pepper? Adjust it to your liking, this is *your* pot pie casserole!
04 -
Preheat your oven to 375°F (190°C). Open that can of refrigerated biscuit dough. You can cut the biscuits into quarters or just place them whole on top of the chicken mixture. I usually tear them into rustic pieces; it looks more homemade, you know? Arrange them evenly over the casserole. Sometimes I brush them with a little melted butter for extra golden deliciousness, but honestly, they get pretty golden on their own.
05 -
Carefully transfer your skillet or Dutch oven to the preheated oven. Bake for about 20-25 minutes, or until the biscuits are beautifully golden brown and puffed up, and the filling is bubbly around the edges. Keep an eye on those biscuits; ovens can be quirky! If they start browning too fast, you can loosely tent the casserole with foil. The smell at this stage is just incredible, pure comfort wafting through the house.
06 -
Once it’s out of the oven, let it rest for 5-10 minutes. This gives the sauce a chance to set up a bit, preventing it from being too runny when you scoop it out. Garnish with a sprinkle of fresh parsley if you're feeling fancy, or just dig right in! The creamy filling, the tender chicken and veggies, and that soft, fluffy biscuit topping – it's a dream. This casserole is truly a hug in a bowl, every single time.
# Notes:
01 -
A critical tip I learned the hard way: always whisk the broth in slowly to avoid lumps in your sauce.
02 -
A common mistake I made was not letting the casserole rest; it helps the sauce thicken up nicely.
03 -
A personal insight: a pinch of nutmeg in the sauce elevates the flavor of this Easy Chicken Pot Pie Casserole.
# Equipment Needed:
01 -
Large oven-safe skillet or Dutch oven
02 -
Whisk
03 -
Measuring cups and spoons
# Nutrition (Per Serving):
Calories: 450 kcal
Total Fat: 25g
Total Carbohydrate: 35g
Protein: 25g