Chicken Pot Pie Casserole – Creamy, Warm & Easy
A creamy and comforting chicken pot pie casserole layered with tender chicken, vegetables, and topped with a golden biscuit or puff pastry crust.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 6 servings 1x
Ingredients
Scale
- 3 cups cooked, shredded chicken
- 2 cups mixed vegetables (frozen or fresh)
- 1 small onion, diced
- 2 cloves garlic, minced
- 3 tbsp butter
- 3 tbsp all-purpose flour
- 2 cups low-sodium chicken broth
- 1 cup milk or half-and-half
- ½ tsp salt
- ¼ tsp black pepper
- ½ tsp dried thyme
- 1 package refrigerated biscuit dough or puff pastry
- Optional: ½ cup shredded cheddar cheese
- Fresh parsley for garnish
Instructions
- Preheat oven to 375°F (190°C) and grease a 9×13-inch baking dish.
- In a skillet, melt butter. Sauté onion and garlic for 3–4 minutes.
- Stir in flour and cook 1–2 minutes to form a roux.
- Whisk in broth and milk, simmer until thickened (5–6 minutes).
- Add cooked chicken, vegetables, salt, pepper, and thyme. Stir well.
- Pour filling into the prepared baking dish.
- Top with biscuit dough or puff pastry.
- Bake 25–30 minutes until topping is golden and filling bubbles.
- Let cool for 5–10 minutes before serving. Garnish with parsley.
Notes
- For added richness, stir in cheese before baking.
- Make ahead by preparing the filling and adding topping just before baking.
- Great way to use leftover chicken or turkey.
Find it online: https://yumnexio.com/chicken-pot-pie-casserole-creamy-warm-easy/