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Chicken Pot Pie Casserole

A comforting and hearty Chicken Pot Pie Casserole that combines tender chicken, vibrant veggies, and a flaky biscuit topping, perfect for busy evenings and feeding a crowd.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 8 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 400
Ingredients Method Notes

Ingredients
  

Casserole Filling
  • 4 cups shredded cooked chicken Protein-packed base for the casserole.
  • 1/2 cup butter, divided Gives richness to the filling.
  • 2 large carrots, diced Adds sweetness and nutrition.
  • 3 stalks celery, diced Provides crunch and flavor.
  • 1 medium yellow onion, diced Enhances the savory taste.
  • 2 teaspoons dried parsley Offers a fresh herb flavor.
  • 1 teaspoon dried thyme Aromatic and comforting element.
  • 1 teaspoon minced garlic Adds depth and tradition to the dish.
  • 1/2 teaspoon salt Essential for enhancing all flavors.
  • 1/2 teaspoon black pepper For a touch of spice.
  • 1/4 cup all-purpose flour Thickens the filling nicely.
  • 2 cups chicken broth Delivers the savory base.
  • 1 cup half and half Creates a rich and creamy texture.
  • 1 teaspoon lemon juice Brightens the taste.
  • 1 teaspoon chicken bouillon Adds an extra depth of chicken flavor.
  • 1 16-ounce tube biscuit dough Becomes the crispy topping on the casserole.

Method
 

Preparation
  1. Preheat your oven to 375°F and spray a 9x13 inch baking dish with non-stick cooking spray.
  2. In a large skillet, heat 1/4 cup of butter over medium-high heat. Add the diced carrots, celery, and onion. Cook for about 6-8 minutes, until the vegetables are tender.
  3. Stir in parsley, thyme, garlic, salt, and pepper. Cook for another 2-3 minutes, allowing the herbs to release their flavors.
  4. In the same skillet, melt the remaining butter. Whisk in the flour and cook for 1-2 minutes to create a paste. Gradually whisk in the chicken broth, half and half, and lemon juice until a smooth gravy forms.
  5. Add the shredded chicken and cooked vegetables to the gravy, mixing well. Pour this delicious mixture into the prepared baking dish.
  6. Roll out the biscuit dough to about 1/2 inch thick, chop it into pieces, and drop them on top of the filling in the baking dish.
  7. Bake for 25-30 minutes, or until the biscuit topping is golden brown and a bit crispy. Let the casserole cool for 5 minutes before serving.

Notes

For best results, use leftover rotisserie chicken. You can customize the recipe by adding other vegetables like peas or corn. If you don't have chicken bouillon, you can skip it without compromising the dish.