Go Back
Chicken pot pie casserole with golden biscuit topping and visible vegetable filling

Chicken Pot Pie Casserole

A chicken pot pie casserole with athick, reduced filling and a crisp biscuit or puff pastry topping that doesn'tgo soggy underneath.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 35 minutes
Resting Time 10 minutes
Total Time 1 hour 5 minutes
Servings: 6
Course: Dinner, Main Course
Cuisine: American, Comfort Food
Ingredients Method Notes

Ingredients
  

  • 4 tbsp unsalted butter
  • 1 medium onion diced
  • 2 celery stalks diced
  • 2 large carrots diced
  • 3 cloves garlic minced
  • 1/3 cup all-purpose flour
  • 3 cups chicken broth
  • 1 cup whole milk
  • 3 cups cooked chicken shredded
  • 1 cup frozen peas
  • 1 tsp dried thyme
  • Salt and black pepper to taste
  • 1 can (16.3 oz) refrigerated biscuit dough, or 1 sheet puff pastry, thawed
  • 2 tbsp unsalted butter melted (or egg wash for puff pastry)

Method
 

  1. Sauté onion, celery, and carrots in butter, about 6 minutes.
  2. Add garlic, cook 30 seconds.
  3. Stir in flour, cook 2 minutes.
  4. Whisk in broth gradually until smooth.
  5. Add milk and thyme, bring to a simmer.
  6. Simmer 8 to 10 minutes until spoon-coating thick.
  7. Stir in chicken and peas, season with salt and pepper.
  8. Top with biscuits or puff pastry, leaving vents for steam.
  9. Brush with melted butter or egg wash.
  10. Bake at 400°F for 20 to 25 minutes until golden and bubbling.
  11. Rest 10 minutes before serving.

Notes

Storage: Refrigerate up to 3 days; reheat at 375°F to recrisp topping. Freezing filling alone works up to 3 months; baked casserole doesn't freeze well.
Allergen note: Contains dairy, gluten, and egg (if using puff pastry wash). Dairy-free butter and oat milk work for the filling; gluten-free flour blend and crust for gluten-free.
Notes: Filling can be made 2 days ahead and reheated with a fresh topping added before baking.