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.

Creamy Chicken Pot Pie Casserole - Comfort Food Favorite

Description

This comforting Chicken Pot Pie Casserole combines tender chicken, hearty vegetables, and a creamy filling topped with rustic biscuit dough. It’s an easy one-dish meal perfect for cozy dinners and uses a flavorful homemade filling simmered in chicken broth, finished with a golden, flaky biscuit topping baked to perfection.

Ingredients

Scale

Filling

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

Biscuit Topping

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)

Egg Wash

1 egg, beaten
1 tablespoon milk

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Instructions

Cook the Chicken. Add the chicken broth to a medium saucepan and place the chicken breasts in it. Bring it to a very gentle bubble, avoiding a boil to keep the chicken tender. Cook for 15 minutes until the chicken is fully cooked. Remove chicken and let rest for 5-10 minutes, then shred or cube it. Reserve the broth for the filling.
Prepare the Vegetables and Aromatics. In a wide, high-walled skillet, melt butter over medium heat. Add diced onion, carrots, and celery. Cook and soften for 6 minutes, stirring frequently. Add minced garlic and dried herbs (thyme, rosemary, parsley, sage), black pepper, Worcestershire sauce, and Dijon mustard. Cook for another 2 minutes to develop flavor.
Make the Roux. Sprinkle the flour over the vegetable mixture and cook, stirring continuously, for 2 minutes to eliminate the raw flour taste.
Add Liquids. Gradually add 2 cups of reserved chicken broth in small splashes while stirring constantly to avoid lumps. Then add the heavy cream similarly. Crumble in the chicken bouillon cube and reduce heat to medium-low.
Cook the Potatoes. Peel and cut the Yukon gold potato into ½-inch chunks. Season lightly with salt and pepper, add them to the filling mixture. Bring to a boil and reduce to a gentle simmer. Submerge the potatoes fully and simmer uncovered for about 20 minutes, stirring regularly. Add more chicken broth as needed to maintain a thick but creamy consistency.
Finish the Filling. When potatoes are fork tender, stir in the frozen peas and cooked chicken. Simmer for an additional 3 minutes. Transfer the filling to a lightly greased 9 x 13-inch casserole dish; it will thicken further as it rests.
Make the Biscuit Topping. Preheat oven to 400 degrees Fahrenheit. In a large bowl, combine flour, baking powder, baking soda, and salt. Cut cold butter into small cubes and incorporate it into the dry ingredients using a pastry cutter or fork until coarse crumbs form. Stir in sour cream and milk gently just until combined; the dough should be crumbly and not overmixed.
Assemble Casserole. Take rustic handfuls of biscuit dough and arrange over the filling, covering most of the surface but leaving an imperfect, homemade look.
Apply Egg Wash. Whisk the egg with milk and brush a light layer over the biscuit topping to create a golden finish.
Bake. Place the casserole uncovered in the oven and bake for 30 minutes until the biscuit topping is golden brown and a toothpick inserted into it comes out clean, and the filling is bubbly hot.
Rest and Serve. Remove from oven and let the casserole cool for 5 minutes before serving to allow it to set.

Notes

Make-Ahead: Prepare the filling and refrigerate in an airtight container for up to 2 days. Keep the biscuit topping components separate until ready to bake to preserve leavening power.
Before baking, let the chilled filling sit at room temperature for 30 minutes to ensure even cooking.
Chicken Options: Use bone-in chicken breasts or thighs for richer flavor or substitute with 3 cups leftover or rotisserie chicken without simmering.
Control filling thickness by adjusting the amount of chicken broth added during simmering to your preference.
Yukon Gold potatoes are recommended for their buttery texture; russets can be used but may yield a drier filling.
Store leftovers in an airtight container refrigerated up to 3 days or freeze for up to 3 months. Reheat thoroughly before serving.

Nutrition

Serving Size: 1 serving
Calories: 490 kcal
Sugar: 4 g
Sodium: 650 mg
Fat: 27 g
Saturated Fat: 15 g
Unsaturated Fat: 10 g
Trans Fat: 0 g
Carbohydrates: 38 g
Fiber: 4 g
Protein: 28 g
Cholesterol: 110 mg