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Chicken Pot Pie Casserole Recipe

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4.3 from 38 reviews

This Chicken Pot Pie Casserole is a comforting and hearty dish featuring tender chicken, vegetables, and creamy sauce topped with a rustic biscuit crust. The filling is simmered gently with herbs and spices, then baked with a crumbly, flaky biscuit topping for a perfect weeknight meal that’s both delicious and satisfying.

  • Total Time: 1 hour 10 minutes
  • Yield: 6 servings

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
  • 1/3 cup all-purpose 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

Topping

  • 2 cups all-purpose flour (240 grams)
  • 2 teaspoons baking powder
  • ½ teaspoon baking soda
  • ¾ teaspoon salt
  • ½ cup (1 stick) cold butter
  • ½ cup sour cream
  • ¼ cup milk (any kind)
  • 1 egg, beaten
  • 1 tablespoon milk (for egg wash)

Instructions

  1. Make the Filling: Add the chicken broth to a medium saucepan and add the chicken breasts. Bring to a very gentle bubble—avoid boiling to keep chicken tender. Cook for 15 minutes until the chicken is cooked through. Let rest 5-10 minutes, then shred or cube the chicken. Reserve the broth in a large measuring cup with a spout.
  2. Sauté Vegetables and Herbs: Melt butter in a wide, high-walled skillet over medium heat. Add onions, carrots, and celery; cook for 6 minutes, stirring frequently until softened. Add garlic, thyme, rosemary, parsley, sage, black pepper, Worcestershire sauce, and Dijon mustard. Cook for 2 more minutes to blend flavors.
  3. Create the Roux: Sprinkle flour over the vegetables and cook, stirring continuously for 2 minutes to eliminate raw flour taste.
  4. Add Liquids and Bouillon: Gradually add 2 cups of the reserved chicken broth in small splashes, stirring constantly to avoid lumps. Then add the heavy cream in the same manner, followed by the chicken bouillon cube. Reduce heat to medium-low.
  5. Prepare Potatoes: Peel the Yukon Gold potato and cut into ½-inch chunks. Lightly season with salt and pepper and add to the filling mixture.
  6. Simmer the Filling: Bring the liquid to a boil, then reduce to a gentle simmer. Keep potatoes submerged and cook uncovered for about 20 minutes, stirring frequently. Add more chicken broth gradually, adjusting consistency to your liking. The filling should thicken but remain saucy.
  7. Add Peas and Chicken: Once potatoes are fork-tender, stir in the frozen peas and cooked chicken. Simmer for an additional 3 minutes until heated through.
  8. Transfer to Casserole Dish: Pour the filling into a lightly greased 9×13-inch casserole dish. The filling will thicken slightly as it stands.
  9. Make the Topping: Preheat oven to 400°F. In a large bowl, whisk together the flour, baking powder, baking soda, and salt. Cut cold butter into small cubes and use a pastry cutter or fork to blend until coarse crumbs form.
  10. Combine Wet Ingredients: Stir in the milk and sour cream gently with a silicone spatula until just combined. The dough should be crumbly and rustic; avoid overmixing.
  11. Top the Filling: Using small handfuls, drop pieces of the biscuit dough over the chicken filling to mostly cover the top in a rustic pattern.
  12. Prepare Egg Wash: Whisk together the egg and 1 tablespoon of milk. Brush this mixture lightly over the biscuit topping to promote browning.
  13. Bake: Place uncovered casserole in the preheated oven and bake for 30 minutes until the biscuit topping is golden brown, and the filling is bubbling hot. A toothpick inserted into the topping should come out clean.
  14. Cool and Serve: Allow the casserole to cool for 5 minutes before serving to let the filling set slightly for easy portions.

Notes

  • Use gentle simmering for cooking chicken to avoid toughness.
  • Adjust the amount of chicken broth to control the thickness of the filling according to preference.
  • The biscuit topping should look rustic and crumbly, not a smooth crust—increased texture adds charm.
  • Yukon Gold potatoes are preferred for their waxy texture which holds well without disintegrating.
  • Heavy cream adds richness but can be substituted with half and half for a lighter filling.
  • Leftover casserole can be refrigerated and reheated, but biscuit topping may lose crispness.
  • Author: Madelynn
  • Prep Time: 20 minutes
  • Cook Time: 50 minutes
  • Category: Casserole
  • Method: Baking
  • Cuisine: American

Find it online: https://allyumcooks.com/chicken-pot-pie-casserole-recipe/