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Fully Baked Chicken Pot Pie Casserole.
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5 from 4 votes

Chicken Pot Pie Casserole

Layered in homemade cheesy biscuits, this Chicken Pot Pie Casserole takes pot pies to a new hearty and mouth-watering level!
Course: Dinner, Main Course
Cuisine: American
Keyword: Chicken Pot Pie Casserole
Servings: 8
Calories: 564kcal
Author: Amanda Rettke-iambaker.net

Ingredients

Biscuits

  • ½ cup (1 stick / 113 g) unsalted butter, melted
  • 2 cups (250 g) all-purpose flour
  • 1 tablespoon granulated sugar
  • 1 tablespoon baking powder
  • 1 tablespoon garlic powder
  • 1 teaspoon kosher salt
  • 1 cup (245 g) whole milk, room temperature
  • 2 cups (230 g) mild cheddar cheese, shredded

Casserole

  • ¼ cup (½ stick / 57 g) unsalted butter
  • 1 medium yellow onion, chopped
  • 1 ½ cups chopped carrots (about 2-3 carrots)
  • 1 ½ cups diced red potato (about 1-2 potatoes)
  • 1 ½ cups chopped celery (about 3 stalks)
  • 2 teaspoons kosher salt
  • 1 teaspoon pepper
  • ¼ cup (31 g) all-purpose flour
  • 1 cup (250 g) whole milk, room temperature
  • 1 cup (240 g) chicken stock
  • 3 cups (420 g) rotisserie chicken, shredded
  • 1 ½ cups frozen peas
  • 1 can (15 ounces) sweet corn, drained
  • 1 large egg, beaten
  • parsley, chopped, for garnish

Instructions

Biscuits

  • In a large mixing bowl add the flour, sugar, baking powder, garlic powder, and salt. Whisk until well combined.
  • In a medium bowl, whisk together the milk and melted butter.
  • Pour the milk and butter mixture over the dry ingredients and stir until just combined, making sure not to over mix. Add shredded cheese and fold in until the cheese is evenly distributed.
  • Chill the biscuit mixture in the refrigerator while you prepare the casserole.

Casserole

  • Preheat oven to 375°F. Lightly spray a 9x13-inch baking dish with nonstick cooking spray.
  • In a large skillet over medium heat, melt the butter. Add onions, carrots, potato, celery, salt, and pepper. Cook until the vegetables are soft (about 5-8 minutes) stirring occasionally.
  • Sprinkle the flour over the vegetables and stir to combine. Cook for 1 minute.
  • Pour in the chicken stock and milk. Stir to combine. Bring the mixture to a boil, and then reduce heat to a simmer. Add chicken and continue to simmer for 3-4 minutes, or until it thickens slightly.
  • Add frozen peas and corn. Stir to combine.
  • Pour the mixture into the prepared baking dish. Top with 8 dollops (about ½ cup each) of biscuit batter, and flatten slightly.
  • Brush tops of biscuits with the beaten egg.
  • Bake, uncovered, for 30-35 minutes, or until the biscuits are golden brown and the casserole is hot and bubbly.
  • Garnish with parsley and serve.

Nutrition

Calories: 564kcal