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Homemade Chicken Pot Pie Casserole

Homemade Chicken Pot Pie Casserole That Screams Comfort

Homemade Chicken Pot Pie Casserole is a comforting dish that brings warm, buttery biscuits and savory chicken together effortlessly.
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Prep Time 20 minutes
Cook Time 30 minutes
Cooling Time 5 minutes
Total Time 55 minutes
Servings: 6 servings
Course: Dinner
Cuisine: American
Calories: 400
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Filling
  • 3 cups cooked chicken use rotisserie for convenience
  • 2 cups frozen vegetables (peas and carrots) substitute with any mixed veggies
  • 4 tablespoons butter unsalted preferred
  • 0.25 cups flour all-purpose flour for best texture
  • 2 cups chicken broth low-sodium for balance
  • 1 cup milk substitute with almond milk for dairy-free option
For the Biscuit Topping
  • 1 package biscuit dough consider whole wheat biscuits for health boost

Equipment

  • large skillet
  • 9x13-inch baking dish

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 375°F (190°C).
  2. In a large skillet over medium heat, melt about 4 tablespoons of butter. Once bubbling, add flour, salt, black pepper, garlic powder, and onion powder. Stir continuously for 1-2 minutes to create a roux.
  3. Gradually whisk in the chicken broth and milk into the roux. Simmer for 3-5 minutes until it thickens.
  4. Remove from heat and mix in cooked chicken, frozen vegetables, and corn until combined.
  5. Lightly grease your baking dish and transfer the chicken mixture into it, spreading evenly.
  6. Separate and flatten the biscuit dough pieces, arrange them on top of the chicken mixture.
  7. Bake for 25-30 minutes until the biscuit topping is golden brown.
  8. Cool for about 5 minutes before serving.

Nutrition

Serving: 1servingCalories: 400kcalCarbohydrates: 40gProtein: 25gFat: 15gSaturated Fat: 7gPolyunsaturated Fat: 2gMonounsaturated Fat: 3gCholesterol: 90mgSodium: 800mgPotassium: 600mgFiber: 3gSugar: 4gVitamin A: 800IUVitamin C: 15mgCalcium: 150mgIron: 2mg

Notes

Feel free to use leftover chicken or seasonal vegetables. Can be made ahead and stored in the refrigerator for up to two days.

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