On a cold winter day or a busy week, nothing is more comforting than a pot of hot, fragrant Chicken Pot Pie Casserole. It takes the hearty flavor of classic chicken pot pie and simplifies it into a casserole without the need for a complicated pie crust. With a soft biscuit topping, every spoonful is a home-cooked, warm, and satisfying dish.
What makes this casserole so appealing
- Time-saving: Say goodbye to the tedious pie crust and use ready-made biscuit dough instead, which significantly reduces the cooking time[1].
- Classic flavor: It retains all the classic elements of traditional chicken pot pie—tender chicken, crisp vegetables, and a rich, creamy sauce[1].
- Flexible: You can adjust the vegetables to your personal preference or use what you have on hand.
- Prepare ahead: The filling can be made ahead of time and refrigerated, making it easy to prepare in advance and enjoy a hearty meal at any time[1].
Ingredients
- Protein: 4 cups shredded cooked chicken (you can use roasted chicken or homemade chicken shredded)[1]
- Vegetable base: 2 carrots (about 1 cup diced), 3 celery (about 1 cup diced), 1 yellow onion (about 1.5 cups diced)[1]
- Fats and thickener: ½ cup unsalted butter (used twice), ¼ cup all-purpose flour[1]
- Seasoning: 2 teaspoons dried parsley, 1 teaspoon dried thyme, 1 teaspoon minced garlic, ½ teaspoon salt, ½ teaspoon black pepper[1]
- Liquids and flavor enhancers: 2 cups chicken broth, 1 cup half and half cream, 1 teaspoon lemon juice, 1 teaspoon chicken bouillon[1]
- Puff pastry substitute: 1 tube of cookie dough (about 16 ounces)[1]
Production process
1. Preheat and prepare
Preheat oven to 375°F (190°C)[1]. Prepare a 9×13-inch baking dish and spray with nonstick spray[1].
2. Sauté vegetables
Heat ¼ cup butter in a large skillet over medium-high heat. Add carrots, celery, and onion and sauté for 6–8 minutes, until softened[1]. Add parsley, thyme, minced garlic, salt, and black pepper and sauté for 2–3 minutes more before setting aside.[1].
3. Make the rich sauce
In the same skillet, melt remaining ¼ cup butter. Add flour and stir to combine, then cook for 1–2 minutes.[1]. Slowly add chicken broth, half-and-half cream, and lemon juice in batches of ¼ cup at a time, stirring as you go, until the mixture is smooth and thick like gravy[1]. Add chicken bouillon and stir to combine[1].
4. Mix the filling
Add the cooked shredded chicken and sautéed vegetables to the pot and mix thoroughly with the sauce. Stir for 1-2 minutes to ensure that all ingredients are evenly coated with the sauce[1].
5. Assemble the casserole
Pour the mixed filling into the prepared baking dish and spread it evenly[1]. Roll out the tube biscuit dough to about ½ inch thick, cut into small pieces, and evenly place on top of the filling[1].
6. Bake and serve
Place the casserole in the preheated oven and bake for 25-30 minutes, until the biscuit top is golden brown[1]. After removing the casserole from the oven, let it sit for at least 5 minutes so that the filling inside can set before serving[1].
Cooking tips and tricks
- Chicken preparation: Use already cooked and shredded chicken to save a lot of time. Whether it is roasted chicken, boiled chicken breast, or canned chicken, it can be easily incorporated[1].
- Dough options: In addition to the tube cookie dough, you can also use frozen puff pastry dough, crescent roll dough, or homemade cookie dough as the topping[1][3][6].
- Make ahead: The filling can be prepared in advance and refrigerated, or even frozen, then thawed and added to the cookie dough before baking[1].
- Vegetable upgrade: In addition to the classic trio of vegetables (carrots, celery, and onions), you can also add peas, corn, or potato cubes to enrich the taste and nutrition[5][6].
- Storage tips: Leftover casserole can be refrigerated for 4 days or frozen for 2 months (recommended for freshly made flavors)[1].
This chicken pot pie casserole is not only a feast for the taste buds, but also a gentle response to life. It cleverly combines tradition and convenience, allowing you to warm your heart with the taste of home without waiting. Baked by the fire, the golden and crispy biscuits are intertwined with the rich and smooth filling inside, which will surely become a memorable classic on your table.
“In the warm casserole, every bite is a gentle look back to the past and a warm embrace of the present.”
[1] https://therecipecritic.com/chicken-pot-pie-casserole/
[2] https://www.wyseguide.com/chicken-pot-pie-casserole/
[3] https://ohsnapmacros.com/chicken-pot-pie-casserole/
[4] https://natashaskitchen.com/chicken-pot-pie-casserole/
[5] https://www.rosalynndaniels.com/chicken-pot-pie-casserole/
[6] https://www.pillsbury.com/recipes/chicken-pot-pie-casserole/14f83449-4c1d-4d05-983d-bf38c7f604a3
[7] https://barefeetinthekitchen.com/chicken-pot-pie-casserole/
[8] https://www.delish.com/cooking/recipe-ideas/a37532321/chicken-pot-pie-casserole-recipe/
[9] https://www.mybakingaddiction.com/chicken-pot-pie-casserole/
[10] https://www.allrecipes.com/recipe/8521866/chicken-pot-pie-casserole/
[11] https://www.thekitchn.com/chicken-pot-pie-casserole-recipe-23616447
