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Pot Pie Casserole Recipe

American · Main course · 55 min total

A comforting, creamy chicken and vegetable casserole topped with flaky biscuits, capturing all the flavors of a classic pot pie in an easy, family-friendly dish.

Ingredients

• 2 tablespoons unsalted butter
• 1 medium yellow onion, diced
• 2 medium carrots, peeled and diced
• 2 celery stalks, diced
• 3 cloves garlic, minced
• 1/3 cup all-purpose flour
• 2 cups chicken broth
• 1 cup whole milk
• 1 teaspoon dried thyme
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 3 cups cooked chicken, shredded or diced
• 1 cup frozen peas
• 1 can (16.3 oz, 8 count) refrigerated buttermilk biscuits

Instructions

1. Preheat oven to 375°F (190°C). Grease a 9x13-inch baking dish.
2. In a large skillet over medium heat, melt butter. Add onion, carrots, and celery; cook until softened, about 5 minutes. Add garlic and cook 1 minute more.
3. Sprinkle flour over vegetables and stir to coat. Cook for 1-2 minutes, stirring constantly.
4. Gradually whisk in chicken broth and milk until smooth. Add thyme, salt, and pepper. Bring to a simmer, stirring frequently, until thickened, about 3-4 minutes.
5. Remove from heat. Stir in chicken and frozen peas until combined. Pour mixture into prepared baking dish.
6. Arrange biscuits on top of the filling, spacing evenly (they will expand).
7. Bake for 20-25 minutes, until filling is bubbly and biscuits are golden brown and cooked through. Let cool for 5 minutes before serving.

Tips

• For a richer flavor, use rotisserie chicken or leftover turkey.
• To make ahead, prepare filling and refrigerate separately; assemble and bake just before serving.
• Leftovers keep in the refrigerator for up to 3 days; reheat in the oven or microwave.

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