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Chicken Pot Pie Casserole

Chicken pot pie casserole with a creamy chicken-and-vegetable filling and a golden biscuit (or puff pastry) topping. Baked until bubbling and set, with peas and corn visible at the edges.
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Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings: 8 servings
Course: Main Dish
Cuisine: American
Calories: 620
Ingredients Equipment Method Notes

Ingredients
  

Chicken pot pie casserole ingredients
  • 3 cooked chicken, shredded
  • 1 cup frozen peas
  • 1 cup frozen corn
  • 3 carrots, diced and cooked
  • 3 celery, diced
  • 1 onion, diced
  • 4 tbsp unsalted butter
  • 3 tbsp flour
  • 2 cup chicken broth
  • 1 cup heavy cream
  • 1 tsp fresh thyme
  • 0.5 tsp garlic powder
  • 1 can (16 oz) refrigerated biscuits Use either refrigerated biscuits or puff pastry.
  • 1 sheet puff pastry Use either refrigerated biscuits or puff pastry.
  • 0.25 tsp salt to taste
  • 0.25 tsp pepper to taste

Equipment

  • 1 sheet pan

Method
 

Preheat and sauté vegetables
  1. Preheat the oven to 400F. Sauté the onion, carrots, and celery in the butter for 5 minutes, stirring until the onion softens and turns glossy.
Make the thickened cream sauce
  1. Whisk in the flour and cook for 1 minute. You should smell a light nutty aroma and see the mixture turn slightly thicker.
  2. Gradually add the chicken broth and cream. Simmer until thick, stirring often until the sauce coats the back of a spoon and holds a slow line.
Fill and top
  1. Stir in the chicken, peas, corn, thyme, and garlic powder, then season with salt and pepper to taste. Cook just until heated through and evenly distributed, then remove from heat.
  2. Pour the filling into a 9x13 dish. Top with biscuits or puff pastry, arranging them to cover the surface.
Bake
  1. Bake at 400F for 25-30 minutes until golden and the filling is bubbling. Look for puffed, browned topping and visible bubbling around the edges for doneness.

Notes

For a thicker, sliceable casserole, simmer the sauce until it clearly coats the spoon before adding the chicken and vegetables. Refrigerate leftovers in a sealed container for up to 3 days; reheat in the oven or microwave until hot. Freezing is yes: cool completely, freeze up to 2 months, then bake from thawed or reheat until bubbling. Dietary swap: use half-and-half or evaporated milk instead of heavy cream for a lighter version while keeping the same technique.