Crispy biscuit topping paired with a rich, velvety filling—this Creamy Chicken Pot Pie Casserole Recipe is everything you want in a cozy meal. Trust me, it’s a soul-warming crowd-pleaser that you’ll want to make over and over.
Jump to:
Why You'll Love This Recipe
I’ve made this Creamy Chicken Pot Pie Casserole Recipe countless times on chilly evenings, and it never fails to comfort. The filling is rich but not heavy, and the biscuit topping adds just the right amount of golden crunch—it’s like a hug in food form.
- Ultimate Comfort Food: The creamy, herb-infused filling with tender chicken and veggies satisfies that craving for something hearty and homemade.
- Easy One-Dish Meal: The casserole combines protein, vegetables, and carbs, so cleanup is a breeze and dinner comes together without stress.
- Customizable Toppings: The biscuit crust is foolproof and can be rustic or refined, depending on how you arrange the dough—that freedom makes it fun to serve.
- Great Make-Ahead Dish: You can prep the filling days ahead, making it a perfect option for busy weeknights or casual gatherings.
Ingredients & Why They Work
This recipe balances wholesome veggies and comforting dairy with tender chicken and herbs for flavor depth. Each ingredient has a role, creating a multi-layered casserole that’s anything but boring.
- Boneless Skinless Chicken Breasts: Cooks tenderly in broth for a juicy, shred-friendly texture.
- Chicken Broth: Builds the savory base of the filling and helps cook the chicken gently.
- Butter: Adds richness when sautéing the veggies and starts the roux for thickening.
- Yellow Onion, Celery, Carrots: Classic ‘mirepoix’ for that savory aroma and flavor body.
- Garlic and Dried Herbs (thyme, rosemary, parsley, sage): Infuse earthiness and warmth—this combo smells amazing while cooking.
- Worcestershire Sauce & Dijon Mustard: Small splashes elevate complexity and umami in the filling.
- Flour: Helps thicken the creamy sauce beautifully without lumps when cooked well.
- Heavy Cream (or Half and Half): Gives the filling its luscious, creamy texture.
- Chicken Bouillon Cube: Concentrates the chicken flavor for a richer taste.
- Yukon Gold Potato: Adds subtle creaminess and soft bites—its waxy texture holds up well when simmered.
- Frozen Peas: Brighten the filling with just a pop of sweetness and color.
- All-Purpose Flour, Baking Powder & Baking Soda: These rise your biscuits with that perfect tender crumb.
- Cold Butter: Essential for flaky, tender biscuit topping, so don’t skip chilling it!
- Sour Cream: Adds tanginess and moisture to the biscuit dough, keeping it from drying out.
- Milk & Egg Wash: Milk moistens the biscuit batter, and the egg wash gives a gorgeous shiny golden finish.
Make It Your Way
I love tweaking this casserole depending on what I have at home. You can switch the biscuit topping for puff pastry or even mashed potatoes for a shepherd’s pie twist—it’s your comfort food, after all.
- Using Rotisserie Chicken: When I’m short on time, shredded rotisserie chicken goes straight in, skipping the broth simmering step but still tastes fantastic.
- Vegetarian Version: Swap chicken for mushrooms or hearty beans and use vegetable broth—same creamy goodness, different protein source.
- Herb Variations: Try fresh herbs like tarragon or basil in summer months for a brighter spin.
- Spice It Up: A pinch of smoked paprika or cayenne adds a subtle kick if you like things a little bolder.
Step-by-Step: How I Make Creamy Chicken Pot Pie Casserole Recipe
Step 1: Simmer the Chicken Gently
Keep the broth at a gentle bubble—never a hard boil—to avoid toughening the chicken. Once cooked through, I let it rest so it stays juicy, then shred or cube it. Pro tip: saving the broth makes your filling extra flavorful, so be sure to pour it into a measuring cup for easy use.
Step 2: Sauté Your Veggies and Herbs
Melt butter in a skillet and soften the onion, celery, and carrots until fragrant and tender—about six minutes. Then add the garlic and your dried herbs, cooking just a couple more minutes to release those amazing aromas without burning.
Step 3: Build the Creamy Filling
Sprinkle the flour over your softened veggies, stirring for two minutes to cook off the raw taste. Slowly add the chicken broth and cream, stirring constantly for a smooth sauce. Don’t rush this part—it’s key to not get lumps. Then add diced potatoes and simmer gently. Keep an eye on consistency and add broth gradually—it thickens as it cooks down.
Step 4: Finish the Filling and Transfer
Once potatoes are tender and filling has thickened to your liking, stir in peas and shredded chicken for a final cozy simmer. Then transfer everything to a greased 9 x 13-inch casserole dish—don’t worry if it looks a bit saucy; it will set up nicely.
Step 5: Whip Up the Biscuit Topping
In a bowl, mix dry ingredients then cut in cold butter until crumbly. Add sour cream and milk, stirring gently to just combine. The dough should look rustic and slightly crumbly—it’s okay if it’s not smooth. Using your hands or spoons, dollop biscuit dough over filling in rustic clumps.
Step 6: Egg Wash and Bake to Golden Perfection
Brush the topping lightly with an egg and milk wash for a stunning golden finish. Bake uncovered at 400°F for 30 minutes until bubbly and golden. Let it cool a bit before serving—that resting time helps the filling thicken further.
Top Tip
Over the years, I’ve learned that patience during simmering and careful layering of flavors make all the difference in this Creamy Chicken Pot Pie Casserole Recipe. Here’s what really helps me nail it every time:
- Gently Simmer Chicken: Keep it low and slow to avoid dry, tough chicken—it stays tender and moist this way.
- Gradual Liquid Addition: Add broth little by little when making the sauce so you control thickness perfectly without ending up too runny or too thick.
- Cold Butter for Biscuit Dough: Cutting cold butter into the flour ensures that beautiful flaky crumb in the topping.
- Don’t Overmix Topping: Mixing bread dough too much makes it dense—stop as soon as ingredients just come together.
How to Serve Creamy Chicken Pot Pie Casserole Recipe
Garnishes
I usually sprinkle some freshly chopped parsley or thyme over the top after baking—it adds freshness and a pop of color. If you like a bit of tang, a dollop of sour cream or a drizzle of hot sauce on your plate is delightful.
Side Dishes
This casserole is a full meal on its own, but I like pairing it with a simple green salad dressed in vinaigrette to cut through the richness, or some steamed green beans with a squeeze of lemon for brightness.
Creative Ways to Present
For special occasions, I’ve served this casserole in individual ramekins with smaller biscuit toppings—makes it feel fancy and fun. You can also sprinkle shredded cheese on top right before baking for a melty, golden crust.
Make Ahead and Storage
Storing Leftovers
I store leftovers in airtight containers in the fridge for up to three days. It reheats beautifully and tastes even better the next day as the flavors meld together.
Freezing
This casserole freezes incredibly well. I usually bake it just until the filling is set, then freeze it before adding the biscuit topping. When ready to eat, I add the topping fresh and bake. This way, the biscuit stays tender and fluffy instead of soggy.
Reheating
Reheat leftovers covered with foil at 350°F until warmed through, about 20-25 minutes. Removing the foil for the last 5 minutes crisps the biscuit topping again nicely.
Frequently Asked Questions:
Absolutely! Using leftover or rotisserie chicken saves time and adds great flavor. There’s no need to simmer it in broth first; just add it toward the end of cooking with the peas.
You can substitute half-and-half or whole milk, but the filling will be slightly less rich and creamy. To compensate, consider adding a tablespoon of butter or cream cheese for extra richness.
Yes! Use a gluten-free all-purpose flour blend in place of regular flour for both the filling and biscuit topping. Make sure your chicken broth and bouillon are also gluten-free to avoid any hidden gluten.
Using cold butter and minimal mixing of the dough helps create a flaky, tender topping. Also, don’t pack the biscuit dough too tightly on top—let it stay rustic and slightly crumbly for the best texture.
Final Thoughts
This Creamy Chicken Pot Pie Casserole Recipe truly feels like a hug from the inside out. Whether you’re making it for a family dinner, meal prepping for the week, or cozying up on a rainy day, it delivers consistent comfort with minimal fuss. Give it a try—I’m sure it’ll become your go-to for dinner now like it did for me.
Print
Delicious Recipe
- Prep Time: 30 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour 15 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Baking
- Cuisine: American
- Diet: Low Lactose
Description
This Chicken Pot Pie Casserole combines tender chicken, hearty vegetables, and a creamy filling topped with a rustic biscuit crust. It’s a comforting, homestyle dish perfect for a family dinner, offering rich flavor and satisfying textures in every bite.
Ingredients
Filling
- 2 small boneless skinless chicken breasts
- 4 cups chicken broth
- 4 tablespoons butter
- 1 small yellow onion, finely diced
- 2 ribs celery, diced
- ¾ cup carrots, diced
- 3 cloves garlic, minced
- ½ teaspoon dried thyme
- ½ teaspoon dried rosemary
- ½ teaspoon dried parsley
- ¼ teaspoon ground sage
- ¼ teaspoon black pepper
- 1 teaspoon Worcestershire sauce
- 1 teaspoon Dijon mustard
- ⅓ cup flour
- ¾ cup heavy cream (can substitute half and half)
- 1 chicken bouillon cube
- 1 large Yukon Gold potato
- Salt and pepper to taste
- ¾ cup frozen peas
Biscuit Topping
- 2 cups all-purpose flour (240 grams)
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ¾ teaspoon salt
- ½ cup cold butter (1 stick)
- ½ cup sour cream
- ¼ cup milk (any kind)
Egg Wash
- 1 egg, beaten
- 1 tablespoon milk
Instructions
- Cook the Chicken: Add the chicken broth to a medium saucepan. Add the chicken breasts and bring to a very gentle bubble, avoiding a full boil to prevent toughening the meat. Cook for 15 minutes or until the chicken is cooked through. Remove the chicken and let it rest for 5-10 minutes before shredding or cubing. Reserve the broth by transferring it to a large measuring cup for later use.
- Prepare the Vegetables: In a wide, high-walled skillet, melt the butter over medium heat. Add the diced onions, carrots, and celery. Sauté for 6 minutes, stirring frequently until softened. Add the minced garlic, dried thyme, rosemary, parsley, sage, black pepper, Worcestershire sauce, and Dijon mustard. Cook for an additional 2 minutes until fragrant.
- Make the Roux: Sprinkle the flour over the vegetable mixture and cook for 2 minutes while stirring continuously to form a roux, which will help thicken the filling.
- Add Broth and Cream: Gradually add 2 cups of the reserved chicken broth in small splashes, stirring constantly to prevent lumps. Then add the heavy cream in the same manner followed by the chicken bouillon cube. Reduce the heat to medium-low to allow the mixture to simmer gently.
- Cook the Potatoes: Peel and cut the Yukon Gold potato into ½-inch chunks for even cooking. Season lightly with salt and pepper, then add to the skillet. Bring the filling to a boil, then reduce to a simmer. Let the potatoes cook uncovered for about 20 minutes, stirring frequently to prevent sticking, adding more broth bit by bit as needed to achieve the desired consistency.
- Combine Ingredients: Once the potatoes are fork-tender, stir in the frozen peas and the cooked chicken. Simmer the mixture for an additional 3 minutes to heat through.
- Assemble Filling: Transfer the filling to a lightly greased 9 x 13-inch casserole dish. The filling will thicken slightly as it stands.
- Make the Biscuit Topping: Preheat the oven to 400° F. In a large bowl, combine the flour, baking powder, baking soda, and salt. Cut the cold butter into small cubes and cut it into the dry ingredients using a pastry cutter or fork until the mixture resembles coarse crumbs.
- Add Wet Ingredients to Topping: Stir in the sour cream and milk gently using a silicone spatula until just combined. The dough will look crumbly — avoid overmixing to keep the topping tender.
- Top the Filling: Drop small handfuls of the biscuit dough over the filling, covering most of the surface with a rustic, uneven look rather than a smooth layer.
- Apply Egg Wash: Whisk the beaten egg and tablespoon of milk together. Using a pastry brush, lightly brush the mixture over the biscuit topping to encourage a golden, shiny crust.
- Bake: Place the casserole uncovered in the preheated oven and bake for 30 minutes, until the topping is golden brown, the filling is bubbling, and a toothpick inserted into the biscuit topping comes out clean.
- Cool and Serve: Let the casserole cool for 5 minutes before serving to allow the filling to set slightly.
Notes
- Make-Ahead Method: Prepare the filling as directed and refrigerate in an airtight container for up to 2 days. Make the biscuit topping just before baking to keep leavening active. Let the chilled filling sit at room temperature for 30 minutes before assembly and baking.
- Chicken Options: Bone-in chicken (about 2 ½ lbs) can be used for added flavor or 3 cups of cooked leftover or rotisserie chicken, eliminating the broth-cooking step.
- Filling Consistency: Simmer longer for a thicker, more concentrated filling. Adding broth gradually lets you control how thick or saucy you want the filling.
- Potato Choice: Yukon Gold is preferred for creaminess; Russet potatoes can be used as an alternative.
- Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days or freeze for up to 3 months. This casserole reheats well.
Nutrition
- Serving Size: 1 serving
- Calories: 450 kcal
- Sugar: 4 g
- Sodium: 550 mg
- Fat: 25 g
- Saturated Fat: 12 g
- Unsaturated Fat: 10 g
- Trans Fat: 0.3 g
- Carbohydrates: 35 g
- Fiber: 4 g
- Protein: 25 g
- Cholesterol: 90 mg
Leave a Reply