Chicken Pot Pie Casserole – Cozy, Family-Friendly Comfort

There’s something about chicken pot pie that feels like a warm hug at the end of a long day. This chicken pot pie casserole gives you all the creamy, cozy flavor you love without the fuss of individual pies. It’s simple, hearty, and made for weeknights, potlucks, or a Sunday dinner that feeds a crowd.

The best part? You can prep most of it ahead, and it’s flexible enough to use what you have on hand. Expect tender chicken, a velvety sauce, and a golden, biscuit-like topping that soaks up all the goodness.

What Makes This Special

This casserole captures the classic pot pie flavor but skips the labor of rolling out pastry.

The sauce is rich yet balanced, loaded with vegetables and herbs that taste like home. You’ll get a bubbly, creamy filling under a crisp, golden topping that’s easy to assemble. It’s reliable, forgiving, and perfect for cooks of any experience level.

• Comfort in a pan: Creamy chicken and vegetables with a buttery, golden crust.
• Weeknight friendly: Uses rotisserie chicken or leftover cooked chicken.
• One dish, fewer dishes: Everything bakes together in the same casserole.
• Flexible ingredients: Frozen veggies, boxed broth, or dairy swaps all work.

Ingredients

• For the filling:
  • 3 cups cooked chicken, shredded or diced
  • 2 tablespoons unsalted butter
  • 1 tablespoon olive oil
  • 1 medium yellow onion, finely chopped
  • 2 medium carrots, diced
  • 2 ribs celery, diced
  • 2 cups frozen peas and corn (or mixed vegetables)
  • 3 cloves garlic, minced
  • 1/3 cup all-purpose flour
  • 2 1/2 cups low-sodium chicken broth
  • 3/4 cup milk or half-and-half
  • 1 teaspoon dried thyme (or 2 teaspoons fresh)
  • 1 teaspoon dried parsley
  • 1/2 teaspoon dried sage (optional)
  • 1/2 teaspoon paprika
  • Salt and black pepper, to taste
• For the topping:
  • 1 1/2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon black pepper
  • 6 tablespoons cold unsalted butter, cubed
  • 3/4 cup buttermilk (or 3/4 cup milk + 1 teaspoon lemon juice, rested 5 minutes)
  • 1 tablespoon chopped fresh parsley (optional)
• To finish:
  • 1 egg beaten with 1 tablespoon milk for egg wash (optional)

Instructions

1. Prep the oven and dish: Preheat your oven to 400°F (200°C).Grease a 9×13-inch baking dish and set aside.
2. Sauté the aromatics: In a large skillet or pot, heat the butter and olive oil over medium heat. Add onion, carrots, and celery. Cook 6–8 minutes until softened.Stir in garlic and cook 30 seconds.
3. Build the sauce: Sprinkle the flour over the vegetables and stir to coat. Cook 1–2 minutes until the raw flour smell fades. Slowly whisk in the chicken broth, scraping up any bits.Add milk or half-and-half and stir until smooth and slightly thickened.
4. Season and add veggies: Stir in thyme, parsley, sage, paprika, salt, and pepper. Add the frozen peas and corn. Simmer 3–4 minutes until the sauce is creamy and coats a spoon.
5. Add the chicken: Fold in the cooked chicken.Taste and adjust seasoning. Transfer the filling to the prepared baking dish and spread evenly.
6. Make the biscuit topping: In a bowl, whisk flour, baking powder, baking soda, salt, and pepper. Cut in the cold butter with a pastry cutter or your fingers until the mixture looks like coarse crumbs.Stir in buttermilk and parsley just until combined. Do not overmix.
7. Top the casserole: Drop spoonfuls of the biscuit dough over the filling, leaving small gaps for steam. For a shinier top, brush with egg wash.
8. Bake: Bake 25–30 minutes, until the topping is golden and the filling is bubbling around the edges.If browning too fast, tent loosely with foil.
9. Rest and serve: Let the casserole rest 10 minutes so the sauce thickens slightly. Serve warm.

How to Store

• Refrigerate: Cool completely, cover tightly, and refrigerate up to 4 days.
• Reheat: Warm covered at 350°F (175°C) for 20–25 minutes, then uncover for 5 minutes to re-crisp the topping. Individual portions reheat well in the microwave, though the top will be softer.
• Freeze: Freeze before baking (without egg wash) for up to 2 months.Thaw overnight in the fridge, then bake as directed. You can also freeze baked leftovers; reheat covered at 325°F (165°C) until hot.

Why This is Good for You

This casserole balances protein, vegetables, and satisfying carbs in one dish. Chicken brings lean protein for steady energy and fullness.

The vegetable mix adds fiber and micronutrients, while the dairy provides calcium and a creamy texture without needing heavy cream. You can control the sodium and fat by using low-sodium broth and swapping half-and-half for milk if you like.

What Not to Do

• Don’t skip the flour cook time: Raw flour tastes chalky. Give it a minute or two to toast.
• Don’t overmix the topping: Overworking biscuit dough makes it tough.Mix just until it comes together.
• Don’t add watery vegetables late: If using mushrooms or thawed frozen spinach, sauté and drain first. Too much moisture makes the filling thin.
• Don’t rush the rest: A short 10-minute rest after baking helps the sauce set for cleaner scoops.
• Don’t forget seasoning: Taste the filling before it goes in the oven. Adjust salt, pepper, and herbs.

Recipe Variations

• Shortcut topping: Use refrigerated biscuit dough or puff pastry.If using puff pastry, cut slits for steam and bake until deeply golden.
• Dairy-light: Swap milk for unsweetened oat milk and use olive oil instead of butter in the filling. Use a dairy-free butter in the topping.
• Herb-forward: Add fresh rosemary and chives, and finish with a squeeze of lemon for brightness.
• Mushroom and thyme: Sauté 8 ounces of sliced mushrooms with the onions for deeper flavor.
• Turkey or rotisserie: Leftover turkey works perfectly. Rotisserie chicken keeps it quick.
• Extra veggie: Add diced potatoes (parboiled), green beans, or cauliflower for more texture.
• Gluten-free: Use a gluten-free all-purpose blend for both filling and topping, and check your broth label.
• Spice it up: A pinch of cayenne or a dash of hot sauce gives gentle heat without overwhelming the classic flavor.

FAQ

Can I make this ahead?

Yes.

Assemble the filling and topping separately up to a day in advance. Keep the filling in the dish, cover, and refrigerate. Store the topping dough covered in the fridge.

Add the topping just before baking to keep it fluffy.

How do I thicken a runny filling?

Simmer the sauce a few extra minutes on the stove before adding the chicken, or stir in a slurry of 1 teaspoon cornstarch mixed with 1 tablespoon cold milk. Bake until bubbling so the flour fully activates.

What if I don’t have buttermilk?

Make a quick version by combining 3/4 cup milk with 1 teaspoon lemon juice or white vinegar. Let it sit 5 minutes before using.

It adds tender texture and a subtle tang.

Can I use canned soup?

You can. Replace the flour, milk, and part of the broth with one can of condensed cream of chicken soup plus 1 to 1 1/2 cups broth. Adjust salt since canned soup is salty.

How do I keep the bottom from getting soggy?

Keep the filling thick and hot going into the oven, leave gaps between biscuit dollops for steam, and bake until the topping is deeply golden and the edges bubble.

Rest before serving so the sauce sets.

Can I cook the chicken in the sauce?

Yes. Use 1 pound boneless, skinless chicken thighs or breasts. Simmer gently in the sauce until cooked through, then shred or dice and return to the pan.

In Conclusion

Chicken pot pie casserole is classic comfort made easy.

It brings tender chicken, hearty vegetables, and a golden biscuit crust together in one cozy dish. With simple steps, flexible ingredients, and plenty of make-ahead options, it’s the kind of recipe you’ll bookmark and come back to all season long. Serve it with a simple green salad, and you’ve got a complete meal that feels like home.

Chicken Pot Pie Casserole - Cozy, Family-Friendly Comfort

Print Recipe

Prep Time 20 minutes mins

Cook Time 35 minutes mins

Total Time 55 minutes mins

Servings 6 servings

Ingredients

• For the filling:
• 3 cups cooked chicken, shredded or diced
• 2 tablespoons unsalted butter
• 1 tablespoon olive oil
• 1 medium yellow onion, finely chopped
• 2 medium carrots, diced
• 2 ribs celery, diced
• 2 cups frozen peas and corn (or mixed vegetables)
• 3 cloves garlic, minced
• 1/3 cup all-purpose flour
• 2 1/2 cups low-sodium chicken broth
• 3/4 cup milk or half-and-half
• 1 teaspoon dried thyme (or 2 teaspoons fresh)
• 1 teaspoon dried parsley
• 1/2 teaspoon dried sage (optional)
• 1/2 teaspoon paprika
• Salt and black pepper, to taste
• For the topping:
• 1 1/2 cups all-purpose flour
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon kosher salt
• 1/4 teaspoon black pepper
• 6 tablespoons cold unsalted butter, cubed
• 3/4 cup buttermilk (or 3/4 cup milk + 1 teaspoon lemon juice, rested 5 minutes)
• 1 tablespoon chopped fresh parsley (optional)
• To finish:
• 1 egg beaten with 1 tablespoon milk for egg wash (optional)

Instructions

• Prep the oven and dish: Preheat your oven to 400°F (200°C). Grease a 9x13-inch baking dish and set aside.
• Sauté the aromatics: In a large skillet or pot, heat the butter and olive oil over medium heat. Add onion, carrots, and celery. Cook 6–8 minutes until softened. Stir in garlic and cook 30 seconds.
• Build the sauce: Sprinkle the flour over the vegetables and stir to coat. Cook 1–2 minutes until the raw flour smell fades. Slowly whisk in the chicken broth, scraping up any bits. Add milk or half-and-half and stir until smooth and slightly thickened.
• Season and add veggies: Stir in thyme, parsley, sage, paprika, salt, and pepper. Add the frozen peas and corn. Simmer 3–4 minutes until the sauce is creamy and coats a spoon.
• Add the chicken: Fold in the cooked chicken. Taste and adjust seasoning. Transfer the filling to the prepared baking dish and spread evenly.
• Make the biscuit topping: In a bowl, whisk flour, baking powder, baking soda, salt, and pepper. Cut in the cold butter with a pastry cutter or your fingers until the mixture looks like coarse crumbs. Stir in buttermilk and parsley just until combined. Do not overmix.
• Top the casserole: Drop spoonfuls of the biscuit dough over the filling, leaving small gaps for steam. For a shinier top, brush with egg wash.
• Bake: Bake 25–30 minutes, until the topping is golden and the filling is bubbling around the edges. If browning too fast, tent loosely with foil.
• Rest and serve: Let the casserole rest 10 minutes so the sauce thickens slightly. Serve warm.