There’s something so comforting about a warm, hearty meal that brings the family together, isn’t there? Today, I’m excited to share my favorite recipe for Chicken Pot Pie Casserole. This dish is not only delicious but also incredibly easy to whip up, making it perfect for those busy weeknights when you need quick family dinners. Plus, it’s a fantastic way to use up leftover chicken! So, let’s dive into this delightful recipe that will surely become a staple in your home.
Why You’ll Love This Recipe
- It’s a one-dish meal, making cleanup a breeze!
- Perfect for using leftover chicken, saving you time and money.
- Comforting and creamy, it’s a dish that warms the heart.
- Great for meal prep; it stores well for leftovers.
- Kids and adults alike will love the flaky biscuit topping!
Ingredients
To make this scrumptious Chicken Pot Pie Casserole, you’ll need the following ingredients:
- 2 cups cooked chicken, shredded
- 1 cup carrots, diced
- 1 cup peas
- 2 cups low-sodium chicken broth
- 1 cup milk
- 1/3 cup flour
- 1/4 cup butter
- Salt and pepper to taste
- 1 can of biscuit dough or 2 cups of biscuit mix
Full ingredient list with measurements is provided in the printable recipe card below.
How to Make the Recipe
Now, let’s get cooking! Follow these simple steps to create your Chicken Pot Pie Casserole:
- Preheat your oven to 375°F (190°C).
- Melt the butter in a large pot over medium heat. Once melted, stir in the flour to create a roux.
- Slowly add the chicken broth and milk, stirring continuously until the mixture thickens.
- Add the shredded chicken, diced carrots, and peas to the pot. Season with salt and pepper to taste.
- Pour the creamy filling into a casserole dish, spreading it evenly.
- Top the filling with the biscuit dough, ensuring it covers the entire surface.
- Bake in the preheated oven for 25-30 minutes, or until the biscuits are golden brown and cooked through.
Pro Tips for Making the Recipe
Here are some helpful suggestions to ensure your Chicken Pot Pie Casserole turns out perfectly:
- For a healthier twist, consider using whole wheat biscuit dough or a homemade biscuit mix.
- If you have extra veggies on hand, feel free to add them in! Corn, green beans, or even potatoes work wonderfully.
- Make sure to let the casserole cool for a few minutes before serving; this helps the filling set a bit.
- For an extra flavor boost, add some herbs like thyme or rosemary to the filling.
How to Serve
This Chicken Pot Pie Casserole is perfect as a standalone meal, but you can also serve it with a light salad or some crusty bread for a complete dinner. It’s a fantastic option for easy weeknight meals and is sure to impress your family and friends. If you’re looking for more weeknight dinner ideas, check out my Decadent Chocolate Cake for a sweet finish!
Make Ahead and Storage
This casserole is great for meal prep! You can assemble it a day in advance and store it in the refrigerator until you’re ready to bake. Just remember to cover it tightly with foil. Leftovers can be stored in an airtight container in the fridge for up to 3 days. Reheat in the oven or microwave until warmed through. If you’re looking for healthy casseroles that are easy to make, this recipe is a winner!
So there you have it! A delicious, comforting Chicken Pot Pie Casserole that your family will love. It’s perfect for those busy nights when you need something quick and satisfying. And if you’re in the mood for something sweet afterward, don’t forget to check out my Ultimate Chocolate Indulgence Cake or my Moist Chocolate Cake for a delightful dessert. Happy cooking!
Chicken Pot Pie Casserole
Ingredients
Method
- Preheat oven to 375°F (190°C).
- Melt butter and stir in flour to make a roux, then add broth and milk, stirring until thickened.
- Add chicken, carrots, peas, salt, and pepper to the sauce.
- Pour filling into a casserole dish and top with biscuit dough.
- Bake for 25-30 minutes until biscuits are golden brown.