Name: Chicken Pot Pie Casserole
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 1 Cup
Ingredients: 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); 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

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

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 -

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.