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Chicken Pot Pie Casserole

Chicken pot pie casserole with a creamy chicken-and-vegetable filling and a golden biscuit or puff pastry topping. Bakes until bubbling so every slice holds together.
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Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings: 8 servings
Course: Main Dish
Cuisine: American
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

3 cups cooked chicken, shredded
  • 3 cup cooked chicken Shredded
1 cup frozen peas
  • 1 cup frozen peas
1 cup frozen corn
  • 1 cup frozen corn
3 carrots, diced and cooked
  • 3 carrots Diced and cooked
3 stalks celery, diced
  • 3 celery Diced
1 onion, diced
  • 1 onion Diced
4 tablespoons unsalted butter
  • 4 tbsp unsalted butter
3 tablespoons flour
  • 3 tbsp flour
2 cups chicken broth
  • 2 cup chicken broth
1 cup heavy cream
  • 1 cup heavy cream
1 teaspoon fresh thyme
  • 1 tsp fresh thyme
1/2 teaspoon garlic powder
  • 0.5 tsp garlic powder
1 can (16 oz) refrigerated biscuits or 1 sheet puff pastry
  • 16 oz refrigerated biscuits Or use puff pastry (one sheet) instead
Salt and pepper to taste
  • 1 salt To taste
  • 1 black pepper To taste

Equipment

  • 1 sheet pan

Method
 

Preheat and sauté the vegetables
  1. Preheat the oven to 400°F. Sauté onion, carrots, and celery in butter for 5 minutes, stirring until softened and fragrant with a light sheen.
Make the creamy sauce
  1. Whisk in flour and cook for 1 minute to remove the raw flour taste. Gradually add chicken broth and heavy cream while whisking, then simmer until thick enough to coat the back of a spoon.
Assemble the casserole
  1. Stir in cooked chicken, peas, corn, thyme, and garlic powder, then season with salt and pepper to taste. Pour the filling into a 9x13 dish and top with refrigerated biscuits or puff pastry.
Bake
  1. Bake at 400°F for 25–30 minutes, until the topping is golden and the filling is bubbling. Let it rest for 5 minutes so the filling sets and slices cleanly, with visible steam when you cut.

Notes

To get a thicker filling, simmer the sauce until it clearly coats a spoon before adding chicken and vegetables. Refrigerate leftovers in a covered container for up to 3 days. Freeze baked leftovers for up to 2 months; reheat until hot throughout. For a dairy-light option, substitute half-and-half for heavy cream (the sauce will be slightly thinner).