Biscuit Chicken Pot Pie Casserole

This chicken pot pie casserole is comfort food at its best! It’s an easy recipe, made completely from-scratch and so full of delicious flavor!

This chicken pot pie is a delicious dinner that comes together quickly but tastes like you worked on it all day long. It’s full of juicy chicken and vegetables, all smothered in a creamy homemade sauce and then topped with light and fluffy biscuits. This pot pie sure to become a new favorite in your home!

Chicken Pot Pie Casserole

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Chicken Pot Pie Casserole

This chicken pot pie casserole is comfort food at its best! It's an easy recipe, made completely from-scratch and so full of delicious flavor!

Course Main Course

Cuisine American

Keyword biscuit, casserole, dinner

Prep Time 15 minutes

Cook Time 35 minutes

Total Time 50 minutes

Servings 1 Cup

Calories 442 kcal

Ingredients

for the biscuits

• 2 cups flour
• 1 tablespoon sugar
• 3 teaspoons baking powder
• 1 teaspoon salt
• 1/2 cup butter cut into pieces
• 3/4 cup buttermilk or milk plus a splash of vinegar

for the creamy chicken mixture:

• 2 tablespoons butter
• 2 tablespoons flour
• 1 cup chicken broth
• 1 cup milk
• 2 cups shredded cooked chicken I used rotisserie
• 1 package frozen mixed vegetables
• salt and pepper to taste

Instructions

To Make the Biscuits -

1. In a large bowl, whisk together the flour, sugar, baking powder, and salt.
2. Add the butter and cut in using a pastry cutter or two knives, until the butter is about pea-sized and smaller.
3. Add the buttermilk and mix until just combined.
4. Turn the dough out onto a lightly floured surface and pat into a rectangle that is about 6 x 9 inches.
5. Fold each side of the dough over the middle (like you're folding a letter) and pat out again to about 6 x 9 inches.
6. Cut biscuits out of the dough using desired size of biscuit cutter (I usually use a 2 inch cutter).

To Make the Creamy Chicken Mixture -

1. Melt the butter in a large skillet over medium heat. When the butter is melted, whisk in the flour to form a paste. Let cook 2-3 minutes, until golden.
2. Slowly add the chicken broth, followed by the milk, whisking constantly and adding a little at a time to form a smooth sauce.
3. Stir in the shredded chicken and vegetables and heat through.
4. Season to taste with salt and pepper.

Bake -

1. Preheat the oven to 350.
2. Pour the chicken mixture into the bottom of a 9 x 9 baking dish.
3. Top with biscuit cutouts.
4. Place in preheated oven and bake 30-35 minutes, or until the biscuits are golden on top and cooked through.
5. Let sit for a few minutes before serving to allow the sauce to thicken.

This is the perfect dinner for a cold winter night, and I hope you’ll enjoy it as much as my family does!

Here are a few more recipes we know you’ll love –

White Chicken Chili in the Crock Pot

Cheddar Chowder

Pork Chops With Peach and Onion Relish