Easy Homemade Chicken Pot Pie Casserole
A comforting and easy-to-make chicken pot pie casserole that combines tender chicken, vegetables, and flaky biscuits for a hearty meal.
Ingredients
Diced or shredded cooked chicken
- 1/3 cup unsalted butter, melted
- 1/3 cup all-purpose flour
- 2 cups chicken broth
- 1 cup whole milk
- 1 cup frozen peas and carrots mix
- 1/2 cup frozen corn kernels (optional)
- 1 teaspoon dried thyme
- 1/2 teaspoon dried sage
- 1/4 teaspoon garlic powder
- to taste Salt and freshly ground black pepper
- 1 can (16.3 oz) refrigerated biscuit dough
- 1/4 cup fresh parsley, chopped (optional, for garnish)
Instructions
- Preheat oven to 375°F (190°C). Grease a 9×13-inch baking dish.
- Whisk melted butter and flour, then gradually add chicken broth and milk until smooth.
- Mix in chicken, vegetables, thyme, sage, garlic powder, salt, and pepper.
- Pour mixture into dish and top with biscuit dough, covering evenly.
- Bake for 25–30 minutes until biscuits are golden and filling bubbles. Rest 5–10 minutes before serving. Garnish with parsley if desired.
Notes
You can add more vegetables or adjust seasonings to taste.