Chicken Pot Pie Casserole
This Chicken Pot Pie Casserole has all the comforting flavors we love, but it's easier in casserole form. This recipe is topped with flaky biscuits instead of baked inside a pie crust, perfect for feeding a crowd. It's even easier if you use leftover chicken from a Roast Chicken, Baked Chicken Breast, or even leftover Roast Turkey.
Ingredients
- 4 cups cooked chicken, shredded*
- 6 Tbsp unsalted butter, plus 1/2 Tbsp more to brush biscuits
- 1 medium yellow onion, (1 cup chopped)
- 2 medium carrots, (1 cup) thinly sliced
- 8 oz white or brown mushrooms, (stems discarded), sliced
- 3 garlic cloves, minced
- 1/3 cup all-purpose flour
- 2 1/2 cups chicken stock
- 1/2 cup heavy cream
- 2 tsp fine sea salt, or to taste, plus kosher salt to garnish
- 1/4 tsp black pepper, plus more to garnish
- 1 cup frozen peas, do not thaw
- 1/4 cup parsley, finely chopped
- 10 homemade biscuits
Instructions
- Prep - Preheat oven to 400 ̊F. Butter a 9x13 or 9x12 casserole dish.
- Sautee Aromatics - In a Dutch oven or pot, melt 6 Tbsp butter. Add diced onions and carrots and saute 8 minutes over medium heat until soft. Add sliced mushrooms and minced garlic and saute another 3-5 minutes until mushrooms are softened.
- Make the Gravy Sauce - Add 1/3 cup flour and stir constantly for 2 minutes. Add chicken stock, and 1/2 cup heavy cream then bring to a simmer and cook 1 minute or until mixture is a thick gravy consistency. Add 2 tsp salt, 1/4 tsp black pepper, or season to taste. It should be well-seasoned.
- Add Chicken and Veggies - Add shredded cooked chicken, frozen peas, and 1/4 cup parsley. Stir to combine then turn remove from heat and cover to keep warm while you make the biscuit dough and cut out 10 biscuits (I usually get 8 biscuits and pull together the scraps to make an extra 2 biscuits for a total of 10).
- Spread the chicken mixture into the prepared casserole dish. Top with biscuits in a single layer.
- Bake uncovered at 400 ̊F for 25-28 minutes or until biscuits are puffed and golden. Remove from the oven and brush the biscuits with 1/2 Tbsp melted butter and serve.
Notes
Storage and Reheating: Pot Pie Casserole keeps well and reheats beautifully.
- To Refrigerate: Leftover chicken pot pie casserole will keep in the fridge for up to 3 days when stored in an airtight container.
- To Reheat: Reheat the baked casserole in the oven or in the microwave, either whole or in portions. I prefer the oven method as it helps to crisp up the biscuits again.
Nutrition Facts
Chicken Pot Pie Casserole
Amount per Serving
Calories
442
% Daily Value*
Fat
25
g
38
%
Saturated Fat
11
g
69
%
Trans Fat
0.3
g
Polyunsaturated Fat
4
g
Monounsaturated Fat
8
g
Cholesterol
94
mg
31
%
Sodium
1058
mg
46
%
Potassium
540
mg
15
%
Carbohydrates
30
g
10
%
Fiber
3
g
13
%
Sugar
5
g
6
%
Protein
24
g
48
%
Vitamin A
3357
IU
67
%
Vitamin C
13
mg
16
%
Calcium
59
mg
6
%
Iron
3
mg
17
%
* Percent Daily Values are based on a 2000 calorie diet.
