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Chicken Pot Pie Casserole

A comforting and easy-to-make casserole combining shredded chicken, vegetables, and flaky biscuit topping.
Print Recipe
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
Vegetables
  • 1 cup Carrots, diced
  • 1 cup Peas
Broth and Dairy
  • 1.5 cups Low-sodium chicken broth
  • 0.5 cup Milk
Thickening Agents
  • 2 tablespoons Flour
Fats and Seasonings
  • 2 tablespoons Butter
  • to taste Salt and pepper
Topping
  • 1 package biscuit dough or 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 gradually add broth and milk, stirring until thickened.
  3. Add chicken, carrots, peas, salt, and pepper; pour into a casserole dish.
  4. Top with biscuit dough and bake for 25-30 minutes until golden.

Notes

Use pre-cooked chicken for convenience and ensure biscuits are evenly spread for consistent baking.