Creamy Chicken Pot Pie Casserole - Comfort Food Favorite

Name: Delicious Recipe
Prep time: 30 min
Cook time: 45 min
Total time: 1 h 15 min
Cuisine: American
Ingredients: 2 small boneless skinless chicken breasts; 4 cups chicken broth; 4 tablespoons butter; 1 small yellow onion, finely diced; 2 ribs celery, diced; ¾ cup carrots, diced; 3 cloves garlic, minced; ½ teaspoon dried thyme; ½ teaspoon dried rosemary; ½ teaspoon dried parsley; ¼ teaspoon ground sage; ¼ teaspoon black pepper; 1 teaspoon Worcestershire sauce; 1 teaspoon Dijon mustard; ⅓ cup flour; ¾ cup heavy cream; 1 chicken bouillon cube; 1 large Yukon Gold potato; Salt and pepper to taste; ¾ cup frozen peas; 2 cups all-purpose flour (240 grams); 2 teaspoons baking powder; ½ teaspoon baking soda; ¾ teaspoon salt; ½ cup (1 stick) cold butter; ½ cup sour cream; ¼ cup milk (any kind); 1 egg, beaten; 1 tablespoon milk

Getting a hearty, comforting dinner on the table takes just about an hour with this Creamy Chicken Pot Pie Casserole Recipe. It’s an easy, cozy dish that fills your kitchen with those nostalgic aromas of home-cooked goodness.

A white rectangular baking dish holds a layered casserole with two distinct parts: on the left side is a golden brown, slightly rough and crispy topping sprinkled with small green herbs, covering the casserole. On the right side, this topping is scooped out, revealing a creamy, thick filling with soft pieces of white meat, small round green peas, and chunks of orange carrots mixed in a thick light sauce. A spoon with a wooden handle rests inside the dish, partially covered by the filling. The dish sits on a white marbled surface with a beige cloth partially visible in the corner. Photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Creamy Chicken Pot Pie Casserole Recipe
Top Tip
How to Serve Creamy Chicken Pot Pie Casserole Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Delicious Recipe

Why You'll Love This Recipe

This creamy chicken pot pie casserole has been a go-to in my kitchen for busy weeknights and chill weekends alike. Its rich filling and flaky biscuit topping make it feel indulgent without being complicated. Plus, it’s flexible enough to fit your mood or pantry.

Comfort Food at Its Best: The mix of tender chicken, creamy sauce, and fluffy biscuit topping hits the spot every time.
Simple, Real Ingredients: Ingredients you probably already have on hand come together easily with no shortcuts.
Customizable & Flexible: You can tweak veggies, seasonings, or biscuits to make it uniquely yours.
Make-Ahead Friendly: Prep the filling in advance, then bake when you’re ready – lifesaver for busy days.

Ingredients & Why They Work

Each ingredient in this Creamy Chicken Pot Pie Casserole Recipe serves a delicious purpose — from the rich broth to the tender chicken to the buttery biscuit topping. Choosing quality basics really makes this dish sing, and I’ll share a few tips so your pot pie turns out perfectly every time.

Flat lay of two small boneless skinless chicken breasts, a small yellow onion finely diced, two ribs of celery diced, a small pile of diced carrots, three cloves of garlic peeled and whole, fresh sprigs of dried thyme, rosemary, and parsley arranged together, small piles of ground sage and black pepper, a small white ceramic bowl of Worcestershire sauce, a small white ceramic bowl of Dijon mustard, a small white ceramic bowl of all-purpose flour, a small white ceramic bowl of heavy cream, a single chicken bouillon cube, one large Yukon Gold potato whole, a small white ceramic bowl of frozen peas, a small white ceramic bowl of cold butter cut into cubes, a small white ceramic bowl of sour cream, a small white ceramic bowl of milk, one whole uncracked brown egg placed gently on the surface, and a small white ceramic bowl of baking powder, baking soda, and salt arranged neatly together, all placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Chicken breasts: They’re lean but juicy when gently simmered; you can also use leftover rotisserie chicken for ease.
Chicken broth: Adds deep savory flavor and helps create that luscious creamy base.
Butter: For richness and to sauté the vegetables — I always go for unsalted so I can control seasoning.
Yellow onion, celery, carrots: Classic trio that builds the flavor foundation and adds delightful texture.
Garlic and herbs: Thyme, rosemary, parsley, sage — these lift the filling to that comforting, homey level.
Flour: Acts as a thickener for the sauce when combined with butter and liquids.
Heavy cream: Gives the filling a smooth, velvety texture—half and half can work too if you want it lighter.
Yukon Gold potato: These cook evenly and add a creamy starchiness; don’t skip the leftover potato chunks!
Frozen peas: A pop of sweet color and freshness at the end.
Biscuit topping ingredients: Flour, baking powder, baking soda, salt, cold butter, sour cream, and milk combine for tender, golden biscuits that crown your casserole beautifully.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

I love mixing things up depending on what’s in my fridge or dietary needs—this Creamy Chicken Pot Pie Casserole Recipe is so forgiving that a few tweaks won’t hurt a bit. Feel free to play around and find your perfect comfort combo.

Variation: When I’m in a hurry, I swap fresh chicken breasts for leftover rotisserie chicken—it saves time and adds a roasted flavor. Just skip the broth simmering step then and add directly to the filling.
Vegetarian option: Use hearty mushrooms or chickpeas instead of chicken, and swap chicken broth for veggie stock. It’s surprisingly satisfying!
Seasonal changes: Swap carrots for butternut squash or swap peas for green beans depending on what’s freshest in your market.
Healthier swaps: Half-and-half instead of heavy cream cuts calories, and whole wheat flour can be used in the biscuit topping to add fiber.

Step-by-Step: How I Make Creamy Chicken Pot Pie Casserole Recipe

A white bowl holds three golden brown biscuit tops, each with a rough, crumbly texture and a light sprinkle of herbs. Underneath the biscuits is a creamy mixture filled with soft, chunky pieces of carrots, peas, potatoes, and shredded chicken, all coated in a thick, pale cream sauce. A small sprig of fresh green thyme rests on the side of the bowl. The bowl sits on a white marbled surface with a soft, cream-colored cloth draped in the background. photo taken with an iphone --ar 2:3 --v 7

Step 1: Poach the Chicken Gently

This step really matters for juicy, tender chicken. I add the chicken breasts to simmering (not boiling!) chicken broth and keep it at a gentle bubble for about 15 minutes. This slow cooking locks in moisture. After cooking, let the chicken sit for 5-10 minutes to rest before shredding or dicing. Don’t skip saving the broth—it’s pure gold for your filling.

Step 2: Build Your Flavor Base

In a wide skillet with melted butter, I soften diced onions, celery, and carrots for about 6 minutes, stirring often so they don’t brown too much. Then I add fresh garlic and sprinkle in the herbs and seasonings—this step fills your kitchen with incredible aromas. Give it a couple of minutes until everything is fragrant.

Step 3: Make the Creamy Filling

Next, sprinkle in the flour and stir continuously for 2 minutes to cook out the raw flavor. Slowly add the reserved broth in small splashes, whisking as you go to keep the sauce smooth. Follow with the heavy cream and a bouillon cube for a rich finish. Peel and dice the Yukon Gold potato into half-inch cubes so they cook evenly; add these to the sauce and bring to a gentle boil before reducing to a simmer. Stir frequently and add more broth bit by bit to get exactly the thickness you like—this is where you’ll personalize the texture of your pot pie. After about 20 minutes, when potatoes are tender, stir in peas and the chicken, simmering for a few more minutes.

Step 4: Prepare the Biscuit Topping

Preheat your oven to 400°F. In a bowl, mix flour, baking powder, baking soda, and salt. Cut cold butter into small pieces and work it into the flour mixture until it looks like coarse crumbs. Stir in sour cream and milk gently until just combined—the dough should be crumbly, not smooth. Don’t overmix or your biscuits might get tough.

Step 5: Assemble & Bake

Pour the filling into a greased 9 x 13-inch dish. Using your hands or spoonfuls, drop biscuit dough over the top in rustic clumps—you want an imperfect, cozy look. Brush the biscuits with a mix of egg and milk for that beautiful golden finish. Bake uncovered for 30 minutes until biscuits are puffed and golden and the filling bubbles up around the edges.

Let it cool for 5 minutes before digging in — this helps the filling settle and prevents burning your tongue!

Top Tip

After making this casserole many times, I've learned that controlling the filling’s consistency and biscuit topping texture are key. Here are the tricks that always help me nail this recipe:

Gentle Poaching: Avoid boiling the chicken in broth; a slow simmer makes chicken tender and juicy—trust me, it’s worth the extra care.
Layer in Liquids Slowly: Add chicken broth by small splashes, stirring frequently to control thickness. I sometimes add all the broth; you can adjust to your liking.
Don’t Overmix Biscuit Dough: Mixing just until combined keeps biscuits tender and flaky, so stop when it looks crumbly.
Rustic Topping is Perfect: Don’t stress about perfectly covering the filling—the biscuit topping will still bake beautifully and looks charmingly homemade.

How to Serve Creamy Chicken Pot Pie Casserole Recipe

A white pan is shown in two views on a white marbled surface. In the first view, the pan contains three layers of chopped vegetables: pale green celery slices, bright orange carrot rounds, and small white onion pieces mixed evenly, with a black spatula resting inside. In the second view, the lower part of the pan shows a creamy sauce with visible bits of vegetables, topped by a middle layer of shredded light beige chicken pieces spread out, and a top layer of bright green peas clustered on one side. The black spatula appears again inside the pan. Photo taken with an iphone --ar 2:3 --v 7

Garnishes

My go-to garnish is a sprinkling of freshly chopped parsley or thyme just before serving—it adds a fresh, inviting pop of color and herbaceous brightness that cuts through the richness perfectly.

Side Dishes

I like pairing this casserole with a crisp green salad or steamed green beans to balance out the creamy layers. Sometimes, roasted Brussels sprouts or a simple slaw add just the right crunch for contrast.

Creative Ways to Present

For a special occasion, I’ve baked individual portions in ramekins topped with biscuit dollops—everyone loves their own personal pot pie! You could also add a drizzle of hot sauce or a sprinkle of sharp cheddar on the biscuits before baking to switch things up.

Make Ahead and Storage

Storing Leftovers

I store leftovers in an airtight container in the fridge for up to 3 days. Reheating in the oven restores the biscuit topping’s crispness and keeps the filling creamy—definitely better than microwaving for this one.

Freezing

If I have extra, I freeze the fully baked casserole in a freezer-safe dish, covered tightly with foil and plastic wrap, for up to 3 months. When ready to eat, thaw overnight in the fridge and reheat in the oven to regain that fresh-baked flavor.

Reheating

My favorite way is to warm leftovers covered with foil at 350°F for about 20-25 minutes until heated through. Uncover for the last 5 minutes to crisp up the biscuit topping. It tastes almost as good as freshly baked!

Frequently Asked Questions:

Can I use leftover chicken for this recipe?

Absolutely! Leftover or rotisserie chicken is a great shortcut—just add it at the end with the peas and skip simmering raw chicken in broth.

What’s the best way to make the biscuit topping flaky?

Using cold butter and cutting it into the dry ingredients until coarse crumbs form helps create those flaky layers. Also, avoid overmixing the dough once wet ingredients are added.

Can I prepare this casserole ahead of time?

Yes! You can make the filling up to two days ahead and refrigerate. Keep the biscuit topping ingredients separate until you’re ready to bake for best results.

What can I serve with Creamy Chicken Pot Pie Casserole?

Fresh green salads, steamed veggies like green beans or roasted Brussels sprouts pair wonderfully. The lightness balances the creamy, rich casserole perfectly.

Final Thoughts

This Creamy Chicken Pot Pie Casserole Recipe feels like a big hug from the inside. It’s perfectly creamy, comforting, and just straightforward enough to become a family favorite. Whether you’re cooking for a crowd or just yourself, I hope this casserole warms your home and heart like it does mine. Give it a try—I’m confident it’ll become one of your cherished go-to meals too.

Why You'll Love This Recipe

Ingredients & Why They Work

Make It Your Way