Go Back

Chicken Pot Pie Casserole

Chicken pot pie casserole with a creamy chicken-and-vegetable filling and a golden biscuit or puff pastry topping. Cook the sauce until thick, then bake until bubbling and deeply golden for a classic comfort-food texture.
Print Recipe Pin Recipe
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
  

Cooked chicken, shredded
  • 3 cup cooked chicken, shredded
Frozen peas
  • 1 cup frozen peas
Frozen corn
  • 1 cup frozen corn
Carrots
  • 3 carrots, diced and cooked
Celery
  • 3 celery, diced
Onion
  • 1 onion onion, diced
Unsalted butter
  • 4 tbsp unsalted butter
Flour
  • 3 tbsp flour
Chicken broth
  • 2 cup chicken broth
Heavy cream
  • 1 cup heavy cream
Fresh thyme
  • 1 tsp fresh thyme
Garlic powder
  • 0.5 tsp garlic powder
Biscuits or puff pastry
  • 1 can (16 oz) refrigerated biscuits or 1 sheet puff pastry
Salt and pepper
  • 1 salt and pepper to taste

Equipment

  • 1 sheet pan

Method
 

Make the filling
  1. Preheat the oven to 400°F. In a large skillet over medium heat, sauté the onion, carrots, and celery in the butter for 5 minutes, until softened and fragrant.
  2. Whisk in the flour and cook for 1 minute. Keep stirring until the mixture smells toasty and looks smooth.
  3. Gradually add the chicken broth and heavy cream while whisking. Simmer until thick enough to coat the back of a spoon.
  4. Stir in the shredded chicken, frozen peas, frozen corn, fresh thyme, and garlic powder. Season with salt and pepper to taste and cook just until evenly combined.
Assemble and bake
  1. Pour the filling into a 9x13 baking dish. Spread it into an even layer for consistent bubbling.
  2. Top with refrigerated biscuits or puff pastry. Arrange so the pastry covers most of the surface.
  3. 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 slightly before serving.

Notes

For a thicker filling, simmer the sauce until it visibly coats a spoon before adding the chicken and vegetables. Refrigerate leftovers in an airtight container for up to 4 days; reheat in the oven or microwave until hot. Freezing is not recommended because cream-based fillings can break after thawing. For a lighter option, use half-and-half instead of heavy cream.