Easy Homemade Chicken Pot Pie Casserole: Comforting Dinner with Fluffy Biscuits
By Mason Brooks
This Easy Homemade Chicken Pot Pie Casserole is a cozy meal brimming with tender chicken, mixed veggies, and a creamy sauce, all topped off with fluffy biscuits. Perfect for weeknight dinners or when you want to enjoy tasty leftovers, this dish offers comfort in every bite. With a simple one-dish preparation and an inviting aroma as it bakes, it’s sure to become a family favorite. Enjoy this classic comfort food that warms both the soul and your belly.
Ingredients
- •3 cups cooked chicken (diced or shredded, rotisserie recommended)
- •1 cup frozen peas and carrots mix
- •1 2/3 cup frozen corn (optional)
- •1 3/3 cup butter (unsalted)
- •1 3/4 cup all-purpose flour
- •1 2/3 teaspoon salt
- •1 4/4 teaspoon black pepper
- •1 4/4 teaspoon garlic powder
- •1 4/4 teaspoon onion powder
- •1 3/4 cup chicken broth
- •1 2/3 cup milk
- •1 can refrigerated biscuit dough (such as Pillsbury Grands, 16 oz)
Instructions
- 1
Preheat your oven to 375°F (190°C).
- 2
In a large skillet over medium heat, melt the butter.
- 3
Sprinkle in the flour, salt, black pepper, garlic powder, and onion powder. Stir to form a smooth paste (roux) and cook for 1-2 minutes until bubbly.
- 4
Slowly whisk in the chicken broth and milk, stirring until the mixture thickens and comes to a gentle boil, about 3-5 minutes.
- 5
Stir in the cooked chicken, frozen peas and carrots, and corn if using. Mix well and remove from heat.
- 6
Transfer the chicken mixture into a greased 9×13-inch baking dish, spreading it evenly.
- 7
Open the can of biscuit dough, separate into individual biscuits, flatten each slightly, and arrange on top of the chicken mixture.
- 8
Bake in the preheated oven for 25-30 minutes until the biscuits are golden brown and cooked through.
- 9
Let the casserole cool for about 5 minutes before serving.
