Biscuit Chicken Pot Pie Casserole

Made completely from scratch in under an hour, this comforting chicken pot pie casserole is easy to make and full of flavor!

Here are a few more comfort food recipes we think you’ll enjoy – Chicken Pot Pie Soup, Mississippi Pot Roast, Crock Pot Beef Stew, and 5-Ingredient Tamale Pie.

This chicken casserole is a delicious dinner that comes together quickly but tastes like you worked on it all day long.

It’s full of juicy tender chicken and vegetables, all smothered in a creamy homemade sauce and then topped with light and fluffy biscuits. I actually like the biscuits in the casserole more than I like the pie crust in a typical pot pie.

This is the perfect dinner and ultimate comfort food for a cold winter night, and I hope you’ll enjoy it as much as my family does! Here’s how to make it –

How to Make Chicken Pot Pie Casserole

INGREDIENTS –

for the biscuits

• DRY INGREDIENTS – flour, sugar, baking powder, salt
• WET INGREDIENTS – butter, buttermilk

for the filling

• DRY INGREDIENTS – flour,
• WET INGREDIENTS – butter, chicken broth, milk
• PROTEIN + VEGGIES – shredded cooked chicken (I used a rotisserie chicken) frozen vegetables (with carrots, peas, green beans, corn, onion, potatoes, etc.
• SPICES – salt + pepper

DIRECTIONS –

1. Start by making the biscuit dough in a large bowl, the set it aside.
2. Make the chicken filling by making a roux with the butter and flour.
3. Slowly add the chicken broth, followed by the milk, whisking constantly and adding a little at a time to form a smooth sauce.
4. Stir in the shredded chicken and vegetables and heat through. Season to taste with salt and pepper.
5. Pour the chicken mixture into the bottom of a 9 x 9 baking dish, then top with the biscuit cutouts.
6. Bake for 30-35 minutes, or until the biscuits are golden on top and cooked through.
7. Let sit for a few minutes before serving to allow the sauce to thicken.

SERVING SUGGESTIONS –

Sprinkle the casserole with a little cheddar cheese and dig in! I often serve this with a simple green salad on the side.

HERE’S A PRINTABLE EASY CHICKEN POT PIE CASSEROLE RECIPE CARD FOR YOUR CONVENIENCE-

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Chicken Pot Pie Casserole

Servings: 6 servings

Made completely from scratch in under an hour, this comforting chicken pot pie casserole is easy to make and full of flavor!

Prep Time:15 minutes mins

Cook Time:35 minutes mins

Total Time:50 minutes mins

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 –

• In a large bowl, whisk together the flour, sugar, baking powder, and salt.
• Add the butter and cut in using a pastry cutter or two knives, until the butter is about pea-sized and smaller.
• Add the buttermilk and mix until just combined.
• Turn the dough out onto a lightly floured surface and pat into a rectangle that is about 6 x 9 inches.
• 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.
• 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 –

• 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.
• Slowly add the chicken broth, followed by the milk, whisking constantly and adding a little at a time to form a smooth sauce.
• Stir in the shredded chicken and vegetables and heat through.
• Season to taste with salt and pepper.

Bake –

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

Nutrition

Serving: 1 biscuit · Calories: 463 kcal · Carbohydrates: 40 g · Protein: 19 g · Fat: 25 g · Saturated Fat: 14 g · Polyunsaturated Fat: 2 g · Monounsaturated Fat: 7 g · Trans Fat: 1 g · Cholesterol: 95 mg · Sodium: 769 mg · Potassium: 471 mg · Fiber: 1 g · Sugar: 6 g · Vitamin A: 733 IU · Vitamin C: 0.02 mg · Calcium: 191 mg · Iron: 3 mg

Other Notes

Course: Main Course

Cuisine: American

Keyword: biscuit, casserole, dinner