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A baked quinoa casserole with zucchini, tomatoes, and a creamy sauce, topped with fresh basil.

Chicken Pot Pie Casserole

A comforting and easy-to-make casserole combining shredded chicken, vegetables, and flaky biscuit topping.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Main Course
Cuisine: American
Calories: 450
Ingredients Method Notes

Ingredients
  

Protein
  • 2 cups Cooked chicken, shredded
  • 1 cup Carrots, diced
  • 1/2 cup Peas
Liquid
  • 1 1/2 cups Low-sodium chicken broth
  • 1/2 cup Milk
Dry ingredients
  • 2 tablespoons Flour
Dairy
  • 2 tablespoons Butter
Seasonings
  • to taste Salt and pepper
Biscuit topping
  • 1 package biscuit mix Biscuit dough or biscuit mix

Method
 

  1. Preheat oven to 375°F (190°C).
  2. Melt butter and stir in flour to make a roux, then add broth and milk, stirring until thickened.
  3. Add chicken, carrots, peas, salt, and pepper to the sauce.
  4. Pour filling into a casserole dish and top with biscuit dough.
  5. Bake for 25-30 minutes until biscuits are golden brown.

Notes

You can use leftover cooked chicken for convenience.