Description
This Easy Chicken Pot Pie Casserole is a comforting and hearty dish featuring tender shredded chicken, mixed vegetables, and a creamy sauce topped with flaky biscuit rounds. It’s simple to prepare and perfect for a family-friendly meal that combines the classic flavors of chicken pot pie in a convenient casserole format.
Ingredients
Scale
Filling
- 1/4 cup butter
- 1 onion, diced
- 3 cups frozen mixed vegetables
- 2 garlic cloves, minced
- 1/3 cup all-purpose flour
- 2 cups chicken broth
- 1 cup milk
- 3 cups cooked shredded chicken
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Topping
- 8 refrigerated biscuit rounds
Instructions
- Preheat Oven: Preheat your oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish to prevent sticking.
- Cook Onions: In a large skillet over medium heat, melt the butter. Add the diced onion and cook until soft and translucent, about 5 minutes.
- Add Vegetables and Garlic: Stir in the frozen mixed vegetables and minced garlic. Cook for an additional 3 minutes to combine flavors and slightly soften the vegetables.
- Add Flour: Sprinkle the all-purpose flour over the vegetable mixture, stirring to coat everything evenly. This will help thicken the sauce later.
- Make Sauce: Slowly pour in the chicken broth and milk while whisking continuously to avoid lumps. Simmer the mixture until it thickens, about 5 to 7 minutes.
- Add Chicken and Seasoning: Stir in the cooked shredded chicken, salt, and black pepper. Mix thoroughly to combine all ingredients into the creamy filling. Then transfer this filling into the prepared baking dish.
- Add Biscuit Topping: Arrange the refrigerated biscuit rounds on top of the chicken and vegetable filling in a single layer.
- Bake Casserole: Bake the casserole uncovered in the preheated oven for 25 to 30 minutes, until the biscuits are golden brown and fully cooked through.
- Rest and Serve: Remove the casserole from the oven and let it rest for 5 minutes before serving to allow the filling to set slightly.
Notes
- You can substitute fresh vegetables for frozen for a fresher taste but adjust cooking time accordingly.
- Shredded rotisserie chicken works great to save time.
- For a richer sauce, you may substitute half-and-half for milk.
- Leftovers can be refrigerated for up to 3 days and reheated in the oven for best results.
- Use gluten-free flour and biscuits to make this dish gluten-free.
