Looking for a cozy, one-pan dinner that’s quick, creamy, and packed with flavor?
This Creamy Chicken Pot Pie Casserole is your new weeknight hero. Tender chicken, vegetables, and a rich, velvety sauce come together effortlessly, all crowned with buttery, golden biscuits.
Perfect for busy nights when you crave something comforting, this dish will have everyone at the table asking for seconds!
For Creamy Chicken Pot Pie Casserole:
- Chicken – Use shredded or cubed chicken. Rotisserie chicken works great for a quick meal.
- Carrots – Chopped into small pieces for even cooking.
- Celery – Chopped to match the size of the carrots.
- Onion – Finely diced to release full flavor.
- Yukon Gold Potatoes – Peeled and chopped into small cubes for even cooking.
- Salt and Pepper – For seasoning the vegetables and chicken.
- Garlic – Minced, pressed, or use garlic paste for the best flavor.
- Flour – All-purpose flour to help thicken the sauce.
- Chicken Broth – The base for the creamy sauce, providing savory depth.
- Cream Cheese – Softened and cubed, adds richness to the sauce.
- Dried Parsley – Adds a bit of freshness and color.
- Dried Basil – Brings out a touch of Italian herb flavor.
- Frozen Peas – Added for a pop of color and sweetness.
- Buttermilk Biscuits – Use store-bought flaky buttermilk biscuits for the topping.
Topping:
- Butter – Melted to brush over the biscuits for a golden finish.
- Parmesan Cheese – Grated, for extra flavor and a slight crispiness on top.
Creamy Chicken Pot Pie Casserole
Craving the ultimate comfort food? This Creamy Chicken Pot Pie Casserole is the perfect answer! Loaded with tender chicken, veggies, and a rich, creamy sauce, all topped with golden, flaky biscuits—this cozy casserole is a guaranteed family favorite that’s as easy to make as it is delicious.
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Servings: 8
Calories: 353.5kcal
Ingredients
- 2 tbsp butter
- 1 cup chopped carrots
- 1 cup chopped celery
- 1 small onion, finely diced (white or yellow)
- 3 Yukon Gold potatoes, peeled and diced
- ½ tsp salt
- ¼ tsp pepper
- 2 garlic cloves, minced (or 1 tsp garlic paste)
- ¼ cup all-purpose flour
- 1 can (14.5 oz) chicken broth
- 1 bar (8 oz) cream cheese, softened and cubed
- 1 tsp dried parsley
- ½ tsp dried basil
- 2 cups cooked, shredded or cubed chicken
- ½ cup frozen peas
- 1 tube (8 biscuits) flaky buttermilk biscuits
Topping:
- 2 tbsp melted butter
- 2 tbsp grated parmesan cheese
Instructions
Preheat the Oven:
- Set the oven to 350°F. Spray a 9x13-inch baking dish with cooking spray.
Cook the Vegetables:
- In a large skillet over medium-high heat, melt butter. Add the chopped carrots, celery, onion, and potatoes. Season with salt and pepper. Sauté for 8-10 minutes, or until the vegetables soften. Add garlic and cook for an additional minute.
Create the Sauce:
- Stir in the flour and cook for 1-2 minutes. Then add the chicken broth and cream cheese. Stir until the mixture combines and the cream cheese fully melts, about 5 minutes.
Combine Chicken and Peas:
- Add the shredded chicken and frozen peas to the skillet. Mix well and remove from heat.
Prepare the Biscuits:
- Cut each biscuit into 6 smaller pieces. (You can cut each biscuit in half and then slice each half into 3 pieces.) Spread the creamy chicken mixture evenly into the prepared baking dish, and top with the biscuit pieces.
Add Topping:
- Brush the melted butter over the biscuits and sprinkle with parmesan cheese.
Bake:
- Place the casserole in the oven and bake for 25-30 minutes, or until the biscuits are golden brown and cooked through.
Notes
- Parmesan Cheese: Use grated, shelf-stable parmesan cheese (not shredded) for best results, as it won't burn during baking.
- Cream Cheese: To make the cream cheese easier to incorporate, microwave the unwrapped block of cream cheese for 40 seconds before adding it to the skillet.
- Chicken: For convenience, use rotisserie chicken to save time.
- Vegetables: Make sure to chop the vegetables into small pieces to ensure they cook properly in the allotted time. If the pieces are too large, they will require extra time to soften.
- Broth: If using reduced-sodium chicken broth, you may need to adjust the seasoning by adding a pinch of salt to taste.
Nutrition
Calories: 353.5kcal | Carbohydrates: 30.75g | Protein: 11.75g | Fat: 21g
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- Can I use rotisserie chicken to save time?
Yes! Using pre-cooked rotisserie chicken is a fantastic time-saver. Just shred or cube it and add it to the casserole. It’s a simple shortcut that adds great flavor!
- Can I use frozen vegetables instead of fresh ones?
Absolutely! Frozen vegetables like peas, carrots, and corn work just as well. Just make sure to thaw and drain them before adding them to the dish.
- Do I need to cook the vegetables before adding them to the casserole?
Yes, cooking the vegetables first allows them to soften and absorb the flavors, making your casserole creamy and flavorful. Sauté them for about 8-10 minutes until they’re tender.
- Can I make this ahead of time?
Yes, you can prepare the casserole up to the point of baking, then cover and refrigerate it for up to 24 hours. When ready, just bake it as usual!
- What can I use if I don’t have buttermilk biscuits?
If you don’t have buttermilk biscuits, you can substitute them with store-bought puff pastry or crescent rolls. Just be sure to adjust the baking time according to the instructions on the package.
