Go Back

Chicken Pot Pie Casserole

Chicken pot pie casserole with a creamy chicken-and-vegetable filling and a golden biscuit or puff pastry top. Bakes until the filling is bubbling and the crust turns crisp, making a comforting American main dish.
Print Recipe Pin Recipe
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
  

Cooked chicken, shredded
  • 3 cup cooked chicken shredded
Frozen peas
  • 1 cup frozen peas
Frozen corn
  • 1 cup frozen corn
Carrots, diced and cooked
  • 3 carrots diced and cooked
Celery, diced
  • 3 celery stalks, diced
Onion, diced
  • 1 onion diced
Unsalted butter
  • 4 tbsp unsalted butter
Flour
  • 3 tbsp flour
Chicken broth
  • 2 cup chicken broth
Heavy cream
  • 1 cup heavy cream
Fresh thyme
  • 1 tsp fresh thyme
Garlic powder
  • 0.5 tsp garlic powder
Refrigerated biscuits or puff pastry
  • 1 can (16 oz) refrigerated biscuits or 1 sheet puff pastry
Salt and pepper
  • 1 salt and pepper to taste
  • 1 pepper to taste

Equipment

  • 1 sheet pan

Method
 

Preheat and sauté vegetables
  1. Preheat oven to 400F. Sauté onion, carrots, and celery in butter over medium heat for 5 minutes, stirring until softened and fragrant.
Build the creamy sauce
  1. Whisk in flour and cook for 1 minute at a steady simmer, until it smells lightly toasted. Gradually add chicken broth and heavy cream, then simmer until the sauce thickens enough to coat a spoon.
Fill and top
  1. Stir in shredded chicken, peas, corn, fresh thyme, and garlic powder, then season with salt and pepper to taste. Pour the filling into a 9x13 dish and top with refrigerated biscuits or puff pastry.
Bake
  1. Bake at 400F for 25-30 minutes until the top is golden and the filling is bubbling, with visible steam rising around the edges.

Notes

For the best thick, scoopable filling, simmer the broth-and-cream mixture until it noticeably thickens before adding the chicken and vegetables. Store leftovers covered in the refrigerator for up to 3 days. Freezing is okay: freeze in portions for up to 2 months, then reheat until hot and bubbly. If you want a lighter option, use half-and-half instead of heavy cream for a slightly thinner but still creamy sauce.