Easy Creamy Chicken Pot Pie Casserole
This creamy chicken pot pie casserole is the ultimate cozy dinner. Loaded with veggies and topped with fluffy biscuits, it’s ready in under an hour!
Equipment
- Large skillet
- Whisk
- - 9x13" baking dish
- Oven
Ingredients
- - 3 cups cooked chicken shredded
- - 1 cup frozen peas and carrots
- - 1 cup frozen corn
- - ½ cup celery diced
- - ⅓ cup onion diced
- - ⅓ cup butter
- - ⅓ cup all-purpose flour
- - ½ tsp salt
- - ¼ tsp black pepper
- - ¼ tsp garlic powder
- - 1¾ cups chicken broth
- - ⅔ cup milk
- - 1 can 16 oz refrigerated biscuit dough (8 biscuits)
Instructions
- Preheat oven to 350°F.
- In a skillet, melt butter. Sauté onion and celery 3–4 mins.
- Stir in flour, salt, pepper, garlic powder. Cook 1–2 mins.
- Gradually whisk in broth and milk. Stir until thick and bubbling.
- Add chicken, peas and carrots, and corn. Mix and heat through.
- Pour into greased 9×13 dish. Top with biscuits.
- Bake 20–25 mins until biscuits are golden.
- Let cool 5 mins before serving.
Notes
- Try puff pastry instead of biscuits for a flakier topping
- Add more veggies for extra texture and nutrients
- Great make-ahead meal—just add biscuits before baking
- Add more veggies for extra texture and nutrients
- Great make-ahead meal—just add biscuits before baking