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Chicken Pot Pie Casserole

Chicken pot pie casserole with a creamy chicken-and-vegetable filling and a golden biscuit or puff pastry topping. A one-dish bake that bubbles in the oven for a classic, comforting texture.
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Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings: 8 servings
Course: Main Dish
Cuisine: American
Calories: 680
Ingredients Equipment Method Notes

Ingredients
  

Chicken pot pie casserole
  • 3 cup cooked chicken, shredded
  • 1 cup frozen peas
  • 1 cup frozen corn
  • 3 carrots, diced and cooked
  • 3 celery, diced
  • 1 onion, diced
  • 4 tbsp unsalted butter
  • 3 tbsp flour
  • 2 cup chicken broth
  • 1 cup heavy cream
  • 1 tsp fresh thyme
  • 0.5 tsp garlic powder
  • 1 can (16 oz) refrigerated biscuits Use biscuits or puff pastry (choose one).
  • 1 sheet puff pastry Use biscuits or puff pastry (choose one).
  • 0.25 salt and pepper to taste

Equipment

  • 1 sheet pan
  • 1 Dutch oven

Method
 

Make the filling
  1. Preheat the oven to 400°F, then sauté the onion, carrots, and celery in the butter for 5 minutes until softened.
  2. Whisk in the flour and cook for 1 minute, stirring until the mixture looks slightly thicker.
  3. Gradually add the chicken broth and heavy cream, then simmer until the sauce thickens and coats the back of a spoon.
  4. Stir in the shredded chicken, frozen peas, frozen corn, fresh thyme, and garlic powder, then season with salt and pepper to taste.
Assemble and bake
  1. Pour the filling into a 9x13 dish and top with the refrigerated biscuits or puff pastry.
  2. Bake for 25-30 minutes at 400°F until the topping is golden and the filling is bubbling around the edges (steam should rise when you open the oven).

Notes

For the smoothest gravy, simmer just until thick—if it looks too tight before baking, thin with 2-4 tbsp additional broth. Store leftovers covered in the refrigerator up to 4 days; reheat in a 350°F oven or microwave until hot. Freezing is not recommended because biscuit/pastry texture can soften after thawing. For a lighter option, use half-and-half instead of heavy cream for a similar creamy consistency.