Crispy biscuit topping layered on a rich, velvety filling of chicken, tender potatoes, and vibrant vegetables—this Creamy Chicken Pot Pie Casserole Recipe is the ultimate comfort food you’ll want to make again and again.
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Why You'll Love This Recipe
This casserole hits the perfect balance between creamy, hearty, and easy to make, which is why I keep coming back to it. Whether it’s a busy weeknight or a cozy weekend dinner, it feels like a warm hug on a plate.
- Effortless Comfort: This casserole combines classic pot pie flavors without the fuss of making individual pies or working with tricky pastry.
- Flexible Ingredients: Use leftover chicken or fresh chicken breasts, and adjust veggies to whatever you have on hand for a smart, waste-free meal.
- Rich, Creamy Filling: The homemade sauce, with herbs and just the right touch of cream, makes each bite satisfying and cozy.
- Golden Biscuit Topping: That crispy, flaky crust on top brings texture and irresistible flavor, perfect for scooping and sharing.
Ingredients & Why They Work
Every ingredient in this Creamy Chicken Pot Pie Casserole Recipe is chosen to build layers of flavor and texture, plus they’re super accessible. Here’s what’s going on behind the scenes with each key component.
- Boneless skinless chicken breasts: They cook gently in broth to keep tender and juicy, but leftover or rotisserie chicken works beautifully too.
- Chicken broth: Forms the base of the sauce—using broth instead of water ensures your filling is flavorful and rich.
- Butter: Adds creaminess and depth, especially when sautéing the veggies.
- Yellow onion, celery, carrots: Classic “mirepoix” that brings a subtle sweetness and texture contrast.
- Garlic and herbs: A blend of thyme, rosemary, parsley, sage, plus a hint of Dijon and Worcestershire sauce, give this dish complexity and warmth.
- Flour: Thickens the filling to the perfect creamy consistency without being gluey.
- Heavy cream (or half and half): Makes the filling extra luscious and silky.
- Yukon Gold potato: Sturdy and smooth; these cubes cook right in the filling, soaking up flavor while adding satisfying bite.
- Frozen peas: Bright green pops of sweetness to round out the filling.
- Biscuit topping ingredients: Flour, baking powder, soda, cold butter, sour cream, and milk make a topping that browns beautifully and stays fluffy.
- Egg wash: Gives that shining golden finish to your biscuit topping.
Make It Your Way
I love playing around with this casserole depending on what’s in my fridge or pantry. It’s a forgiving recipe, so don’t hesitate to swap veggies, herbs, or proteins to suit your tastes or dietary needs.
- Variation: I’ve swapped peas for green beans or corn, and it still tastes fabulous—adds a little different texture and sweetness each time.
- Dairy-Free Option: Use coconut cream or your favorite non-dairy cream and substitute butter with olive oil for a dairy-free twist.
- Make it Gluten-Free: Swap the all-purpose flour for a gluten-free blend in both the filling and biscuit topping, and use gluten-free baking powder.
- Spicy Kick: Add a pinch of cayenne pepper or chopped jalapeños when sautéing veggies to warm things up.
Step-by-Step: How I Make Creamy Chicken Pot Pie Casserole Recipe
Step 1: Tenderly Cook Your Chicken and Prep the Broth
I start by gently poaching the chicken in chicken broth at a barely noticeable simmer—no furious boiling here. This slow cooking method keeps the chicken moist and tender. After 15 minutes, I let it rest to finish cooking and then shred or cube it. Don’t toss that broth! You’ll need it later for the filling’s rich flavor.
Step 2: Build Your Flavor Base with Veggies and Herbs
In a skillet, I melt butter and gently soften onions, celery, and carrots for about 6 minutes—soft but not brown. Then I add garlic, herbs like thyme and rosemary, and seasoning along with Worcestershire sauce and Dijon mustard to punch up the depth. This step fills your kitchen with irresistible aromas and lays the foundation of rich flavor.
Step 3: Create the Creamy Filling
Sprinkle flour over your veggies and stir constantly for about 2 minutes to cook the raw taste out. Then slowly stir in your warm chicken broth bit by bit—this avoids lumps and helps build that silky sauce. Pour in the cream and crumble in that chicken bouillon cube to boost savoriness. Potato chunks go in next, lightly seasoned, and you bring everything up to a simmer. I stir frequently and add a splash more broth if it thickens too fast, aiming for a creamy but saucy consistency.
Step 4: Finish the Filling
Once potatoes are fork-tender (about 20 minutes), I fold in frozen peas and the cooked chicken, letting them warm through for a few more minutes. This ensures a vibrant burst of color and fresh flavor in every bite. Then I pour the filling into a greased casserole dish—it's already smelling like dinner!
Step 5: Whip Up That Biscuit Topping
While the filling simmers, I preheat the oven to 400°F and prepare the biscuit topping by mixing dry ingredients, cutting in cold butter until crumbly, then folding in sour cream and milk just until combined. This topping is meant to be rustic and a little rough—not perfectly smooth. I drop small handfuls on top of the filling until most is covered.
Step 6: Brush and Bake to Golden Perfection
A quick brush of egg wash over the biscuits gives them that shining golden crust. Then it goes into the oven uncovered for 30 minutes. You’ll know it’s ready when the topping is golden, the filling bubbly, and a toothpick inserted in the biscuit comes out clean. Let it rest 5 minutes before digging in!
Top Tip
From my kitchen to yours—this casserole is all about layering flavor without rushing. Here’s what I learned that makes a big difference every time I make this Creamy Chicken Pot Pie Casserole Recipe.
- Gentle Simmer for Chicken: Avoid boiling to keep chicken tender; a gentle bubble gives the best texture for shredding.
- Slowly Adding Liquids: Add broth and cream gradually while stirring to avoid lumps and get a smooth, silky sauce.
- Rustic Biscuit Topping: Don’t overmix the dough — a crumbly texture makes for the flakiest biscuits.
- Control Your Filling Thickness: If it gets too thick while simmering, splash in more broth gradually rather than all at once.
How to Serve Creamy Chicken Pot Pie Casserole Recipe
Garnishes
I usually finish mine with a little sprinkle of fresh chopped parsley to add a bright, fresh note against the rich creamy filling and golden crust. Sometimes, a grind of black pepper or a few crushed red pepper flakes gives just the right zing.
Side Dishes
This casserole is hearty on its own, but I love pairing it with a crisp green salad or roasted Brussels sprouts to cut through the richness. Steamed green beans with a squeeze of lemon also bring a fresh contrast.
Creative Ways to Present
For holiday get-togethers, I’ve baked this dish in individual ramekins topped with mini biscuit rounds. It makes it feel extra special and perfect for serving guests. You can also top with a sprinkle of shredded cheese before baking for added indulgence.
Make Ahead and Storage
Storing Leftovers
I cool leftover casserole completely and store it in an airtight container in the fridge. It stays great for up to 3 days, and reheats beautifully in the oven or microwave for an easy lunch or second dinner.
Freezing
I’ve frozen this casserole a couple of times by assembling it but not baking. Wrapped tightly in foil and plastic wrap, it freezes well up to 3 months. When ready, just thaw overnight in the fridge and bake as usual.
Reheating
Reheating in the oven at 350°F works best for me—it crisps the biscuit topping again and warms the filling evenly. Cover loosely with foil if heating longer to avoid over-browning.
Frequently Asked Questions:
Absolutely! If you have cooked chicken on hand, simply skip the poaching step and add it to the filling at the end when adding the peas. It saves time and works perfectly.
The key is to use cold butter and mix the dough until it just comes together. Overmixing activates the gluten and makes the biscuits dense. Also, brushing the egg wash helps get a shiny, golden crust.
Yes! You can make the filling up to 2 days in advance and keep it refrigerated. Just assemble with the biscuit topping right before you bake. Let the filling sit at room temperature for about 30 minutes before baking to help it cook evenly.
It’s all about adding chicken broth gradually during simmering. If it feels too thick, add a little extra broth in small splashes. If too thin, let it simmer uncovered a bit longer to reduce and thicken. This way you control the sauce exactly to your liking.
Final Thoughts
This Creamy Chicken Pot Pie Casserole Recipe has become a beloved go-to in my kitchen because it’s both comforting and accessible, with flavors that feel homemade and heartwarming. I’m excited for you to try it out and hopefully find it as rewarding and delicious as I do—it’s one of those dishes that feels like a warm hug and an easy weeknight winner all in one.
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Delicious Recipe
- Prep Time: 30 minutes
- Rest Time: 5 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour 15 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Baking
- Cuisine: American
- Diet: Low Lactose
Description
This Chicken Pot Pie Casserole is a comforting and hearty dish combining tender chicken, vegetables, and creamy filling topped with rustic biscuit dough baked to golden perfection. It’s a delightful twist on classic chicken pot pie that’s easier to prepare and perfect for family dinners.
Ingredients
Filling
- 2 small boneless skinless chicken breasts
- 4 cups chicken broth
- 4 tablespoons butter
- 1 small yellow onion, finely diced
- 2 ribs celery, diced
- ¾ cup carrots, diced
- 3 cloves garlic, minced
- ½ teaspoon dried thyme
- ½ teaspoon dried rosemary
- ½ teaspoon dried parsley
- ¼ teaspoon ground sage
- ¼ teaspoon black pepper
- 1 teaspoon Worcestershire sauce
- 1 teaspoon Dijon mustard
- ⅓ cup flour
- ¾ cup heavy cream
- 1 chicken bouillon cube
- 1 large Yukon Gold potato
- Salt and pepper to taste
- ¾ cup frozen peas
Biscuit Topping
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ¾ teaspoon salt
- ½ cup cold butter (1 stick)
- ½ cup sour cream
- ¼ cup milk (any kind)
Egg Wash
- 1 egg, beaten
- 1 tablespoon milk
Instructions
- Make the Filling: Add chicken broth to a medium saucepan. Add chicken breasts and bring to a very gentle bubble, avoiding boiling to keep chicken tender. Cook for 15 minutes until cooked through. Remove chicken and let rest for 5-10 minutes, then shred or cut into cubes. Reserve broth by transferring it to a large measuring cup with a spout.
- Sauté Vegetables and Herbs: Melt butter in a wide, high-walled skillet over medium heat. Add diced onions, carrots, and celery; sauté for 6 minutes until softened, stirring frequently. Add minced garlic, thyme, rosemary, parsley, sage, black pepper, Worcestershire sauce, and Dijon mustard. Cook for 2 additional minutes, stirring to combine flavors.
- Make the Roux: Stir in flour and cook continuously for 2 minutes to eliminate the raw flour taste.
- Add Liquids: Gradually add 2 cups of reserved chicken broth in small splashes, stirring continuously to avoid lumps. Then add heavy cream in the same slow manner, followed by the chicken bouillon cube. Reduce heat to medium-low.
- Prepare Potatoes: Peel potato and cut into ½-inch chunks for even cooking. Season lightly with salt and pepper. Add potatoes to the filling mixture.
- Simmer Filling: Bring mixture to a boil, then reduce heat to a gentle simmer uncovered. Cook for about 20 minutes, stirring regularly to prevent sticking. Add additional chicken broth in small amounts as needed to adjust consistency, using all the broth for a creamy consistency. Potatoes should become fork tender.
- Finish Filling: Add frozen peas and cooked shredded chicken to the simmering filling. Cook together for 3 minutes to heat through.
- Assemble in Casserole Dish: Transfer filling into a lightly greased 9 x 13-inch casserole dish. The filling will thicken slightly as it stands.
- Make Biscuit Topping: Preheat oven to 400 degrees Fahrenheit. In a large bowl, combine flour, baking powder, baking soda, and salt. Cut cold butter into small cubes and use a pastry cutter or fork to mix until coarse crumbs form. Stir in sour cream and milk gently with a silicone spatula until just combined; do not overmix. Dough should remain crumbly.
- Top Filling: Using small handfuls of biscuit dough, arrange pieces over the filling to mostly cover it, aiming for a rustic appearance rather than a smooth surface.
- Apply Egg Wash: Whisk beaten egg with tablespoon of milk and brush this lightly over biscuit topping to promote browning.
- Bake: Place casserole in the preheated oven and bake uncovered for 30 minutes until biscuit topping is golden brown and a toothpick inserted into the topping comes out clean. Filling should be hot and bubbly.
- Cool and Serve: Let casserole cool for 5 minutes before serving for easier slicing and serving.
Notes
- Make-Ahead: Prepare filling up to 2 days in advance and refrigerate in airtight container. Assemble topping and bake when ready to serve. Let refrigerated filling sit 30 minutes at room temperature before baking.
- Chicken Options: Substitute 2 ½ lbs bone-in chicken for deeper flavor or use 3 cups leftover or rotisserie chicken without simmering in broth.
- Filling Thickness: Simmering longer reduces and thickens filling. Adjust broth addition to reach your preferred consistency.
- Potatoes: Use about ½ lb Yukon Gold potatoes. Russet potatoes can be used alternatively.
- Storage: Refrigerate leftovers up to 3 days or freeze up to 3 months. Reheat well and maintain texture.
Nutrition
- Serving Size: 1 serving (⅙th casserole)
- Calories: 450 kcal
- Sugar: 5 g
- Sodium: 600 mg
- Fat: 22 g
- Saturated Fat: 12 g
- Unsaturated Fat: 8 g
- Trans Fat: 0.2 g
- Carbohydrates: 38 g
- Fiber: 4 g
- Protein: 25 g
- Cholesterol: 85 mg
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