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Chicken Pot Pie Casserole

Chicken pot pie casserole with tender chicken, mixed vegetables, and a thick creamy herb sauce baked under a golden biscuit crust. Easy skillet-made filling simmers until rich, then bubbles around the edges as the biscuits turn golden brown.
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Prep Time 15 minutes
Cook Time 35 minutes
resting 5 minutes
Total Time 55 minutes
Servings: 8 servings
Course: Dinner
Cuisine: American
Calories: 560
Ingredients Equipment Method Notes

Ingredients
  

Filling
  • 2 tbsp unsalted butter
  • 1 tbsp olive oil
  • 1.5 lb boneless, skinless chicken breasts, cooked and diced
  • 1 yellow onion, diced
  • 2 cloves garlic, minced
  • 2 cup frozen mixed vegetables (peas, carrots, corn, green beans)
  • 0.33 cup all-purpose flour
  • 2 cup chicken broth
  • 1 cup whole milk
  • 0.5 cup heavy cream
  • 1 tsp dried thyme
  • 1 tsp dried parsley
  • 0.5 tsp onion powder
  • 0.5 tsp garlic powder
  • 1 tsp kosher salt
  • 0.5 tsp black pepper
Topping
  • 1 can (16 oz) refrigerated biscuit dough (8 biscuits)
  • 2 tbsp melted butter
  • 1 tsp chopped fresh parsley

Equipment

  • 1 sheet pan
  • 1 cast iron skillet

Method
 

Prepare the Oven
  1. Preheat the oven to 375°F (190°C) and lightly grease a 9×13-inch baking dish.
  2. Set the dish aside so it’s ready when the filling is assembled.
Cook the Vegetables
  1. Heat the unsalted butter and olive oil in a large skillet over medium heat.
  2. Add the yellow onion and cook for 4 minutes until softened, stirring once or twice.
  3. Stir in the garlic and cook for 30 seconds, until fragrant.
Make the Cream Sauce
  1. Sprinkle the all-purpose flour over the vegetables and stir continuously for 1 minute.
  2. Slowly whisk in the chicken broth, milk, and heavy cream until smooth.
  3. Add the dried thyme, dried parsley, onion powder, garlic powder, kosher salt, and black pepper.
  4. Simmer for 5–6 minutes, stirring occasionally, until the sauce thickens to a creamy consistency.
Finish the Filling
  1. Fold in the boneless, skinless chicken breasts (cooked and diced) and stir until coated in the sauce.
  2. Add the frozen mixed vegetables and stir until the filling is evenly combined.
Assemble and Bake
  1. Transfer the filling to the prepared baking dish.
  2. Arrange the refrigerated biscuit dough evenly over the top, leaving a little space between each biscuit for even baking.
  3. Bake for 25–30 minutes at 375°F (190°C), until the biscuits are golden brown and the filling is bubbling around the edges.
Garnish and Serve
  1. Brush the warm biscuits with melted butter.
  2. Sprinkle the chopped fresh parsley over the top.
  3. Let the casserole rest for 5 minutes before serving, so the filling sets slightly.

Notes

For the best thick, sliceable filling, simmer the cream sauce until it coats the back of a spoon before adding chicken and vegetables. Store covered in the refrigerator for up to 3 days; reheat until hot throughout. Freezing is not recommended because the biscuit topping can soften after thawing. If you want a lighter option, use half-and-half instead of heavy cream for a slightly less rich sauce.