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Chicken Pot Pie Casserole with golden biscuits baked in a creamy filling
Taha Ayad

Chicken Pot Pie Casserole

This Chicken Pot Pie Casserole delivers creamy filling, golden biscuits, and reliable comfort food results with simple prep and repeatable steps.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 4 –6 servings
Course: Dinner
Cuisine: American
Calories: 520
Ingredients Method Notes

Ingredients
  

  • 1 medium yellow onion
  • 3 medium carrots
  • 3 medium celery stalks
  • 2 garlic cloves
  • 2 teaspoons fresh thyme
  • 6 tablespoons unsalted butter
  • 1 ½ teaspoons kosher salt
  • ½ teaspoon black pepper
  • ¼ cup all-purpose flour
  • 2 cups low-sodium chicken broth
  • 1 cup whole milk
  • 1 pound cooked boneless chicken
  • 1 cup frozen peas
  • 16 ounces refrigerated biscuit dough

Method
 

  1. Preheat the oven to 375°F.
  2. Sauté onion, carrots, celery, and thyme in butter until softened.
  3. Stir in flour and garlic and cook briefly.
  4. Add broth and milk and simmer until thickened.
  5. Fold in chicken and peas and season.
  6. Transfer filling to a baking dish and top with biscuits.
  7. Bake until biscuits are golden and filling is bubbling.
  8. Brush biscuits with melted butter before serving.

Notes

  1. Use low-sodium broth to control seasoning.
  2. Do not thin the sauce before baking.
  3. Add biscuits just before baking for best texture.
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