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A golden-brown chicken pot pie casserole with flaky crust, served in a white dish.

Easy Homemade Chicken Pot Pie Casserole

A comforting and easy-to-make casserole combining chicken, vegetables, and flaky biscuits for a hearty meal.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 6 servings
Course: Main Course
Cuisine: American
Calories: 650
Ingredients Method Notes

Ingredients
  

Main ingredients
  • 3 cups cooked chicken, diced or shredded rotisserie chicken works well
  • 1 cup frozen peas and carrots mix
  • 1/2 cup frozen corn optional
  • 1/3 cup butter
  • 1/3 cup all-purpose flour
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon onion powder
  • 1 3/4 cups chicken broth
  • 2/3 cup milk
  • 1 can (16 oz) refrigerated biscuit dough such as Pillsbury Grands

Method
 

  1. Preheat oven to 375°F (190°C).
  2. Make a roux by melting butter, then stirring in flour, salt, pepper, garlic, and onion powders; cook 1-2 minutes.
  3. Whisk in chicken broth and milk; cook until thickened, about 3-5 minutes.
  4. Stir in chicken, peas, carrots, and corn; transfer to a greased 9×13-inch dish.
  5. Arrange flattened biscuit dough on top; bake for 25-30 minutes until golden brown.

Notes

Ensure biscuits are spaced out for even expansion during baking.