Creamy Chicken Pot Pie Casserole
This creamy Chicken Pot Pie Casserole is everything you love about the classic comfort food, but with a twist that makes it even easier to make!
Packed with tender chicken, vegetables, and a rich cream cheese sauce, all topped with flaky, golden biscuits, it’s the perfect cozy meal for any night of the week.
With minimal prep and maximum flavor, this dish is sure to become a family favorite.
Whether you’re feeding a crowd or just looking for something comforting, this casserole checks all the boxes!
For the Casserole
- Butter – Used to sauté the vegetables and create a flavorful base.
- Carrots – Adds sweetness and color to the casserole.
- Celery – Brings a bit of crunch and flavor.
- Onion – For a savory, aromatic base.
- Yukon Gold Potatoes – Soft and creamy when cooked, perfect for a hearty casserole.
- Salt & Pepper – To season the vegetables and balance the flavors.
- Garlic – Adds depth and richness to the dish.
- All-Purpose Flour – Used to thicken the creamy sauce.
- Chicken Broth – Forms the base of the sauce, adding flavor and moisture.
- Cream Cheese – Creates a rich and creamy texture for the filling.
- Dried Parsley – A touch of herby flavor.
- Dried Basil – Adds a mild, aromatic flavor to the filling.
- Shredded or Chunked Chicken – A key protein component, adding heartiness.
- Frozen Peas – Adds color and sweetness.
- Flaky Buttermilk Biscuits – The golden, flaky topping that completes the dish.
For the Topping
- Melted Butter – For brushing the biscuits and giving them a golden, crispy finish.
- Parmesan Cheese – Sprinkled on top to add a savory, cheesy flavor to the biscuits.
Creamy Chicken Pot Pie Casserole
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Ingredients:
- For the casserole:
- 2 tbsp butter
- 1 cup carrots, chopped
- 1 cup celery, chopped
- 1 white or yellow onion, finely diced
- 3 Yukon Gold potatoes, peeled and chopped into small pieces
- 1/2 tsp salt
- 1/4 tsp pepper
- 2 garlic cloves, minced (or garlic paste)
- 1/4 cup all-purpose flour
- 1 can (14.5 oz) chicken broth
- 1 (8 oz) bar cream cheese, softened and cubed
- 1 tsp dried parsley
- 1/2 tsp dried basil
- 2 cups shredded or cubed cooked chicken
- 1/2 cup frozen peas
- 1 tube (8 biscuits) flaky buttermilk biscuits
- For the topping:
- 2 tbsp melted butter
- 2 tbsp grated parmesan cheese
Instructions:
- Preheat the oven to 350°F (175°C) and lightly spray a 9x13-inch baking dish with cooking spray.
- Sauté the vegetables:
- In a large pan, melt the butter over medium-high heat.
- Add the chopped carrots, celery, onion, and potatoes. Season with salt and pepper.
- Sauté for 8-10 minutes until the vegetables are softened.
- Add the minced garlic and cook for 1 more minute.
- Make the creamy filling:
- Stir in the flour and cook for 1 minute.
- Add the chicken broth and cream cheese. Stir until the cream cheese is melted and everything is well combined.
- Cook for 5 minutes to thicken the sauce.
- Add the chicken and peas:
- Stir in the shredded or chunked chicken and frozen peas.
- Mix until well combined, then transfer the mixture into the prepared baking dish.
- Prepare the biscuit topping:
- Cut each biscuit into 6 smaller pieces.
- Place the biscuit pieces evenly over the top of the casserole mixture.
- Add the finishing touches:
- Brush the melted butter over the biscuits.
- Sprinkle the grated parmesan cheese evenly on top.
- Bake the casserole:
- Place the dish in the oven and bake for 25-30 minutes, or until the biscuits are golden brown and fully cooked.
- Parmesan cheese: Use the shelf-stable, grated parmesan for best results, as it won’t burn during baking like shredded parmesan cheese can.
- Cream cheese: To ensure smooth mixing, microwave the cream cheese for about 40 seconds before adding it to the skillet. This will help it melt more easily.
- Chicken: A rotisserie chicken works perfectly in this recipe, making it quick and easy.
- Vegetables: Chop all vegetables into small pieces so they cook evenly. Be sure they’re softened to your liking before transferring them to the oven, as they won’t cook much more in the oven.
- Broth: Full-salt chicken broth works best for flavor. If you opt for reduced-sodium broth, you might need to adjust the salt content.
Cholesterol: 624mg | Sodium: 5224mg | Potassium: 4544mg | Fiber: 40g | Sugar: 64g
Vitamin A: 11072 IU | Vitamin C: 80mg | Calcium: 480mg | Iron: 16mg
- Can I use rotisserie chicken instead of cooking raw chicken?
Yes, using rotisserie chicken is a great shortcut! Just shred the chicken and add it to the casserole. It saves you time and still gives you that delicious chicken flavor.
- How can I make sure my vegetables don’t get mushy?
To avoid overcooking your veggies, chop them into small, uniform pieces. This ensures they cook evenly. Also, be sure to sauté them just long enough to soften them before transferring them to the oven.
- Can I prepare this casserole ahead of time?
Definitely! You can prepare the casserole up to the point of adding the biscuit topping. Simply cover it and refrigerate it for up to 8 hours. When you’re ready to bake, just top it with biscuits and pop it in the oven.
- Can I use frozen vegetables instead of fresh ones?
Absolutely! Frozen vegetables work just as well. They’re convenient and save time. Just be sure to thaw and drain them if they’re particularly watery before adding them to the casserole.
- How can I make this recipe lighter?
To lighten it up, you can swap out the cream cheese for a lighter cream cheese or Greek yogurt. You can also use reduced-fat biscuits for the topping and opt for low-sodium chicken broth to cut back on the calories.
