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Easy Homemade Chicken Pot Pie Casserole: The Ultimate Comfort Food Made Simple

Easy Homemade Chicken Pot Pie Casserole: The Ultimate Comfort Food Made Simple
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There’s something so comforting about a warm chicken pot pie, especially when it’s topped with golden, buttery biscuits. This Easy Homemade Chicken Pot Pie Casserole gives you all the cozy flavors of the classic dish — tender chicken, hearty vegetables, and a creamy sauce — with half the effort. Perfect for busy weeknights, this casserole is rich, filling, and sure to bring everyone to the table with smiles!

Ingredients

Scale

  • 3 cups cooked chicken, diced or shredded (rotisserie chicken works great)

  • 1 cup frozen peas and carrots mix

  • ½ cup frozen corn (optional)

  • ⅓ cup butter

  • ⅓ cup all-purpose flour

  • ½ tsp salt

  • ¼ tsp black pepper

  • ¼ tsp garlic powder

  • ¼ tsp onion powder

  • 1¾ cups chicken broth

  • ⅔ cup milk

  • 1 can (16 oz) refrigerated biscuit dough

Instructions

1. Preheat the Oven

Set your oven to 375°F (190°C) so it’s ready when your casserole is assembled.

2. Make the Roux

In a large skillet over medium heat, melt the butter. Add flour, salt, black pepper, garlic powder, and onion powder. Stir constantly for 1–2 minutes until it forms a smooth paste (roux) and turns slightly golden.

Tip: Don’t rush this step — cooking the flour removes the raw taste and gives you a silky sauce later!

3. Add the Liquids

Gradually whisk in the chicken broth and milk, a little at a time, while stirring. Keep whisking until the sauce thickens and bubbles — about 3–5 minutes. It should resemble creamy gravy.

4. Add the Filling

Stir in the cooked chicken, peas and carrots, and corn (if using). Mix well until everything is evenly coated, then remove from heat.

5. Assemble the Casserole

Pour the creamy chicken mixture into a greased 9×13-inch baking dish and spread it evenly.

6. Add the Biscuits

Open your biscuit dough can and separate the biscuits. Flatten them slightly and arrange them on top of the filling, leaving a little space between each one for expansion.

7. Bake

Bake for 25–30 minutes, or until the biscuits are golden brown and fully cooked through. Your kitchen will smell amazing!

8. Cool and Serve

Let the casserole rest for 5 minutes before serving. This helps the filling thicken slightly and makes it easier to scoop.

Notes

  • Smooth Roux Every Time: Add broth and milk slowly while whisking continuously to prevent lumps.

  • Extra Flavor Boost: Stir in a handful of shredded cheddar cheese before baking for a creamy, cheesy twist.

  • Make It Ahead: Assemble the filling up to a day in advance, refrigerate, and top with biscuits just before baking.

Nutrition

Find it online: https://biteseason.com/easy-homemade-chicken-pot-pie-casserole-the-ultimate-comfort-food-made-simple/

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