A true “taste of home” recipe, Chicken Pot Pie Casserole is an easy – and delicious – way to bring homemade comfort food to your table!
Cold weather is here, it’s time to say bye-bye to outdoor cookouts and cold pasta salads. But don’t fret, because, that also means it’s time to say HELLO! to warm, delicious comfort food recipes like Honey Butter Chicken, warm apple cider, and easy chicken pot pie casserole!
This easy chicken pot pie recipe is a modern twist on the homestyle classic chicken pot pie. By using biscuits in place of a pie crust, you save prep time and baking time but gain some buttery, flakey, biscuity goodness. My mouth is watering just thinking about it!
CHICKEN POT PIE CASSEROLE
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Is it just me or did we suddenly go from beautiful, breezy, warm fall afternoons to frigid wind ALL THE TIME? Seems to me like it happened overnight. Now that fall is on it’s way out and winter is starting to rear its ugly head, it’s time to break out some of those tried and true comfort food recipes. Ok, ok, I do love winter, but this cold weather sure does take a long time to get used to!
I think that everyone has a different idea of what foods count as “comfort foods.”
I have a friend who’s mom’s teriyaki chicken is the perfect comfort food to her.
For my husband, it’s a homemade chicken noodle soup.
But, for me, it’s a delicious, made-from-scratch chicken pot pie.
I think that the common thread between all of these recipes is that they are warm, filling, and make you feel at home.
As a mom of two VERY busy boys (think all the sports, all the activities, all the homework…), I don’t always have time to make my favorite comfort food recipes. They often take a lot of prep work and a long time to cook. That’s why I love this Chicken Pot Pie Casserole recipe so much. It’s easy to prep, quick to bake, and gives me all of those homemade feelings that a traditional chicken pot pie would!
Not only is it a super easy chicken pot pie to make, but it’s a great recipe for leftovers too (and who doesn’t love some leftovers, am I right??). A traditional chicken pot pie can become a mushy, runny mess when reheated. But not a chicken pot pie casserole!
Because it’s a chicken pot pie with biscuits on the top instead of a crust, you don’t have to worry about all the yummy insides escaping from the pie shell. Instead, everything is nicely mixed together in a casserole dish!
Whether you’re looking to serve up a new casserole recipe at a potluck dinner, or you’re just craving some good old comfort food for your family – this easy chicken pot pie casserole is guaranteed to warm your stomach and your soul!
Ingredients for Homemade Chicken Pot Pie
These days, I’m looking for ways to not only get the most bang for my buck at the grocery store but also to maximize my efficiency in the kitchen.
That’s why when I make chicken pot pie with biscuits I go one of two routes…
BISCUITS: If I’ve got some time on my hands and want a totally homemade meal, I’ll make my own biscuits from scratch. But, if I’m on more of a time crunch (or I just don’t feel like baking) I’ll use refrigerated store-bought biscuits. They both taste great when used in chicken pot pie casserole, you can’t go wrong!
CHICKEN: If I really want to save time, I’ll but a rotisserie chicken at the store. I remove the skin, break the whole thing down, and chop up the chicken. Then I can pick up this recipe at cooking the veggies and go forward from there.
How to Make Chicken Pot Pie
To make this chicken pot pie recipe you’ll need about 3o minutes of prep time (for chopping veggies, pan-frying your chicken, and getting the vegetables cooked and ready). If you’re making biscuits from scratch, you’ll want to give yourself an additional 10-15 minutes. Really, 30 minutes is not so much to ask when you’ll be eating a delicious comfort food dinner that reminds you of home!
- Start by preheating your oven to 375 degrees F. Next, spray a 9×13 casserole dish with cooking spray and set aside.
- Now, season your chopped chicken (bite-sized pieces) with salt and pepper in a small bowl, making sure to toss evenly to cover every piece.
- Next, heat the olive oil in a large skillet over medium heat for 2 minutes until the pan is well coated. Add the chicken to the pan and cook for 5-8 minutes or until no longer pink. Remove the cooked chicken (and all the juices and seasonings from the pan with it) and put it in a bowl. Set the bowl aside.
*Let it sit and cook for a few minutes on each side. If you move it around too much, the chicken might become tough.
- After cooking the chicken, add the butter to the same skillet and melt over medium heat. Add the onion, celery, carrots, and garlic cloves and cook until transparent and tender (about 3-5 minutes). Add the salt, pepper, poultry seasoning, and thyme, and mix until all the veggies are coated with the spices allowing it to cook for two more minutes. This is the time when your kitchen REALLY starts smelling like home!
- Next, add flour to the onion mixture, coating it well (this helps to thicken up your chicken pot pie sauce). Stir in milk and chicken stock, whisking well until blended. Continue whisking until it comes to a boil, reduce heat to medium-low, and allow the mixture to thicken and reduce, about 2 minutes.
- Now, add the chicken and its juices along with the frozen peas and mix well. Remove from the heat.
- Transfer your chicken mixture to the prepared baking dish and top with biscuits, placing them evenly on top. Brush egg mixture onto each of the biscuits and bake the casserole for 20 minutes or until the mixture is bubbling and the biscuits are golden.
- Let the dish cool for 5 minutes then brush melted butter on top of the biscuits (because who doesn’t love a little melted butter on their biscuit?!) and allow it to cool for another 5 minutes. Garnish with fresh thyme leaves.
- Scoop onto plates, and enjoy!
How Long to Cook Chicken Pot Pie
We love this easy chicken pot pie recipe in our house because it cuts down on both the prep time AND the baking time of a traditional pot pie (without sacrificing any of the delicious homemade flavor). A typical chicken pot pie would need to bake for 30-40 minutes and then need to cool after that. You’re talking almost an hour of baking and cooling time (not to mention prep time too!).
But, a chicken pot pie casserole only needs to cook for about 20 minutes. That’s because all of the “insides” are already warmed up and all you need to really allow to cook is the biscuits on top! Pie crusts are much more temperamental and take longer to brown, that’s why I always choose to make chicken pot pie with biscuits!
What to Serve with Chicken Pot Pie
While this easy chicken pot pie casserole recipe is certainly a meal in-and-of-itself, you can definitely serve up some other items as great side dishes! Here are some of my favorite recipes to pair with chicken pot pie:
- Mom’s Mashed Potatoes – talk about feelings of home, these are the mashed potatoes I grew up on (and they are the BEST).
- Sweet Potato Stacks – these are super easy to make and they truly taste like fall!
- Apple Pecan Brussels Sprouts Salad – while chicken pot pie casserole has some yummy veggies in it, I often like to pair it with a green salad and this is one of my family’s favorites!
Looking for some more of my favorite comfort food recipes?
- Crock Pot Pork Chops
- Crock Pot Mac and Cheese
- Easy Three Bean Turkey Chili
- Spaghetti Casserole
- Classic Easy Beef Lasagna
- more DINNER recipes…
Tools used to make this Chicken Pot Pie Casserole recipe
Casserole Dish: I use this 9×13 casserole dish for everything. It a classic, simple dish that makes all my food look even better!
Stainless steel skillet: I love this pan because it really caramelizes all the onions and seasonings to make that delicious chicken pot pie filling!
- 2 pounds boneless skinless chicken breasts cut into 1-inch pieces
- ½ teaspoon salt
- ¼ teaspoon pepper
- 2 tablespoons olive oil
- 2 tablespoons butter
- 1 cup yellow onion chopped
- 2 stalks celery chopped
- 2 carrots chopped
- 2 cloves garlic minced
- ½ teaspoon salt
- ½ teaspoon pepper
- ½ teaspoon poultry seasoning
- 2 teaspoons dried thyme
- ¼ cup all-purpose flour
- 1 cup milk
- 1 ½ cups chicken stock
- 1 cup frozen peas
- 16.3 ounce can refrigerated biscuits
- 1 egg
- 2 tablespoons water
- 2 tablespoons butter melted
- Fresh thyme for garnish
- Preheat the oven to 375 degrees F. Spray the inside of a 9-inch x 13-inch casserole dish with cooking spray and set aside.
- Place chicken in a mixing bowl and season with salt and pepper. Toss to coat, being sure every piece is well seasoned.
- Heat olive oil in a large skillet over medium heat. Add chicken to the pan and cook for 5-8 minutes or until no longer pink. Transfer the cooked chicken to a bowl with all the juices and seasonings; set aside.
- Add butter to the same skillet and melt over medium heat. Add the onion, celery, carrots, and garlic. Cook until transparent and tender about 3- 5 minutes. Add the salt, pepper, poultry seasoning, and thyme, and mix. Cook for 2 more minutes.
- Add flour to the onion mixture and mix to coat. Whisk in milk and chicken stock until well blended. Continue whisking until it comes to a boil. Reduce heat to medium-low and allow the mixture to thicken and reduce, about 2 minutes.
- Add chicken and its juices to the skillet, along with the peas, and mix well. Remove from heat.
- Transfer mixture to the prepared baking dish. Top mixture with biscuits, placing them evenly on top. In a small bowl, beat together egg and water. Brush egg mixture on top of the biscuits.
- Bake casserole for 20 minutes or until mixture is bubbling and the top of the biscuits are golden brown.
- Remove from the oven and let cool for 5 minutes. Brush melted butter on top of the biscuits and allow it to cool for another 5 minutes before serving. Garnish with fresh thyme leaves, if desired.