Description
Homemade Chicken Pot Pie Casserole is pure comfort food made simple. This creamy, savory dish features tender chicken, classic vegetables, and a rich sauce, all baked under a golden biscuit-style topping for a cozy weeknight dinner.
Ingredients
Scale
- 2½ cups cooked chicken, diced or shredded
- 1 tbsp olive oil
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 cup frozen peas and carrots
- ½ cup frozen corn
- 1 can (10.5 oz) cream of chicken soup
- ½ cup milk
- ½ tsp salt
- ½ tsp black pepper
- ½ tsp dried thyme
- 1 cup shredded cheddar cheese
- 1 can refrigerated biscuit dough, quartered
- 2 tbsp melted butter
- 1 tbsp chopped parsley (optional, for garnish)
Instructions
- Preheat oven to 375°F (190°C) and lightly grease a 9×13-inch baking dish.
- Heat olive oil in a skillet over medium heat. Add onion and sauté for 2–3 minutes until softened. Add garlic and cook for 30 seconds until fragrant.
- In a large bowl, combine cooked chicken, peas and carrots, corn, cream of chicken soup, milk, salt, black pepper, and thyme.
- Stir in the onion and garlic mixture until well combined.
- Transfer mixture to the prepared baking dish and spread evenly.
- Sprinkle shredded cheese evenly over the top.
- Arrange biscuit pieces evenly over the casserole.
- Brush biscuit tops with melted butter.
- Bake uncovered for 35–40 minutes, or until biscuits are golden and the filling is bubbly.
- Let rest for 5 minutes before serving. Garnish if desired.
Notes
- Garnish with chopped parsley (optional).
- The casserole can be assembled ahead and refrigerated before baking.
- Leftovers reheat well in the oven or microwave.
- You can use rotisserie chicken to speed up prep.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Casserole
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
Keywords: Homemade Chicken Pot Pie Casserole, chicken pot pie casserole, creamy chicken casserole, easy dinner, comfort food, weeknight dinner