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Easy Homemade Chicken Pot Pie Casserole Recipe

This friendly, no-fuss casserole takes everything you love about classic chicken pot pie — creamy filling, tender chicken, and flaky biscuit topping — and turns it into a one-dish weeknight winner. Ready in under an hour with mostly pantry and freezer staples, it’s the kind of meal that makes the whole family sigh with contentment. For another simple chicken dinner idea you might enjoy, check out this easy Crockpot General Tso’s Chicken.

Why make this recipe
If you’re tired of juggling separate components for dinner, this recipe is perfect because it combines a hearty, saucy filling and a ready-made biscuit topping into one pan — cutting cleanup and stress. It also stretches cooked chicken into a comforting, crowd-pleasing meal that’s versatile enough for weeknights, potlucks, or a cozy Sunday supper.

Ingredients

3 cups cooked chicken, diced or shredded
1/3 cup unsalted butter, melted
1/3 cup all-purpose flour
2 cups chicken broth
1 cup whole milk
1 cup frozen peas and carrots mix
1/2 cup frozen corn kernels (optional)
1 teaspoon dried thyme
1/2 teaspoon dried sage
1/4 teaspoon garlic powder
Salt and freshly ground black pepper, to taste
1 (16.3-ounce) can refrigerated biscuit dough
1/4 cup fresh parsley, chopped (optional, for garnish)

Step-by-Step Guide to Making Easy Homemade Chicken Pot Pie Casserole Recipe

Preheat oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish.
In a large bowl, whisk together the melted butter and flour until a smooth paste forms. Gradually whisk in chicken broth and whole milk until the mixture is smooth.
Stir in the cooked chicken, frozen peas and carrots mix, frozen corn (if using), dried thyme, dried sage, garlic powder, salt, and black pepper. Mix until all ingredients are well combined.
Pour the chicken and vegetable mixture into the prepared baking dish, spreading it evenly.
Arrange the refrigerated biscuit dough on top of the filling. Place them close together to cover the entire surface.
Bake for 25–30 minutes, or until the biscuits are golden brown and puffed, and the filling is bubbly around the edges.
Remove from oven and let the casserole rest for 5–10 minutes before serving. Garnish with fresh chopped parsley if desired. Enjoy!

Why this method works

The roux-style base (butter + flour) thickens the broth and milk into a luscious sauce that clings to the chicken and vegetables — exactly what a pot pie filling should do. Using refrigerated biscuit dough on top saves time and gives you golden, buttery pockets without rolling or cutting pie crust. Baking everything together melds flavors and yields a dish that’s both homey and reliably satisfying.

Best Way to Store Easy Homemade Chicken Pot Pie Casserole Recipe

Refrigerate: Store in an airtight container in the refrigerator for up to 3–4 days at 40°F (4°C) or below.
Freeze: Cool completely, wrap tightly with plastic wrap and foil or place in a freezer-safe container; freeze for up to 2–3 months at 0°F (-18°C).
Reheat: Thaw overnight in the refrigerator, then reheat covered in a 350°F (175°C) oven for 20–30 minutes (or until heated through). If reheating from frozen, bake at 350°F (175°C) for 45–60 minutes, covered, until warmed through and bubbling.

Serving Suggestions for Easy Homemade Chicken Pot Pie Casserole Recipe

Serve a slice of the casserole with a crisp green salad dressed with lemon vinaigrette to cut through the richness.
Add a side of roasted Brussels sprouts or steamed green beans for extra color and texture.
For a heartier meal, pair it with mashed potatoes or buttery dinner rolls (though the biscuits on top often make extra sides unnecessary).

Tips to Make Easy Homemade Chicken Pot Pie Casserole Recipe

Q: How do I keep the filling from becoming too thin?
A: Make sure to whisk the flour into melted butter to form a smooth paste before adding liquids — this gives the sauce structure. Also simmer the filling briefly on the stove to allow it to thicken slightly before transferring to the baking dish.

Q: How do I prevent the biscuit tops from burning while the filling heats?
A: If the biscuits brown too quickly, loosely tent the casserole with foil for the middle of the bake time, then remove the foil for the last 5–10 minutes to brown.

Q: Can I make this ahead?
A: Yes. Assemble the casserole (stop before baking), cover tightly, and refrigerate for up to 24 hours before baking. If baking from chilled, add a few extra minutes to the bake time.

Variations

Gluten-free option: Use a gluten-free all-purpose flour blend in place of regular flour for the roux, and swap the refrigerated biscuit dough for a gluten-free biscuit brand or a gluten-free pie crust.
Vegetarian swap: Replace the chicken with a hearty mix of mushrooms and cubed, cooked potatoes or chickpeas; use vegetable broth instead of chicken broth for a satisfying meatless casserole.

Flavor and texture notes

This casserole walks the line between creamy and comforting. The herbs (thyme and sage) give a subtle savory backbone while garlic powder adds a mild aromatic lift. The biscuit tops create contrast: crisp, golden edges with soft, pillowy centers. If you prefer extra texture, stir in a cup of diced potatoes that have been par-cooked until just tender, or top with a sprinkle of shredded cheddar in the last 5 minutes of baking for a cheesy crust.

Make-ahead and batch-cooking advice

Assembling this casserole ahead is one of its biggest conveniences. You can shred leftover roasted chicken and freeze it in meal-sized portions; when ready, thaw and combine with the prepared sauce and vegetables in a baking dish. If you’re feeding a crowd, you can double the recipe and use two 9×13 dishes; bake them side-by-side, rotating halfway through for even browning.

Troubleshooting

Filling too runny: Return the casserole to the stove and simmer gently to reduce liquid, then transfer back to the oven. Alternatively, mix 1 tablespoon cornstarch with 2 tablespoons cold water, stir into the warm filling, and heat until thickened.
Biscuits not browning: Move the dish to the top third of the oven or switch to broil for 1–2 minutes at the end (watch closely).
Over-browned edges: Tent with foil to prevent further browning and continue baking until fully heated.

FAQs
Q: Can I use rotisserie chicken for this recipe?
A: Absolutely — rotisserie chicken is a perfect shortcut and adds great flavor.

Q: How spicy is this casserole?
A: It’s not spicy; the seasoning is classic and mild. You can add a pinch of cayenne or a few dashes of hot sauce if you like heat.

Q: Is it okay to use low-fat milk instead of whole milk?
A: Yes, you can use 2% or skim, though whole milk yields a richer, creamier sauce.

Can I add other vegetables?
- Yes — diced zucchini, green beans, or bell peppers can be stirred in (adjust cooking and moisture as needed).

What to serve for special occasions
For a holiday or a special Sunday dinner, place the casserole on a warming tray and garnish with extra chopped parsley and a little flaky sea salt. Add roasted root vegetables and a crisp apple-pear salad to elevate the meal without much extra prep.

Leftovers and creative second meals
Leftover casserole transforms beautifully: scoop into a skillet, top with a fried egg for brunch, or use spoonfuls as a filling for pot pie hand pies made with puff pastry. You can also repurpose leftovers into individual ramekins topped with extra biscuit dough or puff pastry for reheating and serving as single portions.

Dietary swaps and tips

Dairy-free: Use a plant-based butter and unsweetened almond or oat milk for a dairy-free version; thicken with a little extra flour or a blend of flour and cornstarch.
Lower-sodium: Use low-sodium chicken broth and adjust salt to taste. If using rotisserie chicken, be mindful as it can be salty.

Final presentation tips
Let the casserole rest for 5–10 minutes before slicing; this helps the sauce set so portions hold together better. For a rustic finish, brush the biscuit tops with a little melted butter or milk prior to baking for a shiny, golden look.

Conclusion

If you’d like another comforting casserole idea with similar cozy flavors, see The Kitchn’s cozy chicken pot pie casserole recipe for inspiration and technique tips. For a quick, family-friendly variation and serving ideas, check out Crazy Busy Mama’s chicken pot pie casserole.