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A golden-brown chicken pot pie in a white dish, with a spoon revealing the creamy chicken and vegetable filling.

Ultimate Creamy Chicken Pot Pie Casserole

This comforting chicken pot pie casserole features a rich, creamy filling loaded with tender chicken and vegetables, topped with a flaky, golden biscuit crust. It's a satisfying family meal that delivers classic flavors with less fuss.
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Prep Time 25 minutes
Cook Time 35 minutes
Total Time 1 hour
Servings: 6 servings
Course: Main Course
Cuisine: American
Calories: 550
Ingredients Equipment Method Notes

Ingredients
  

For the Filling
  • 2 tbsp olive oil
  • 1.5 lbs boneless, skinless chicken breasts cut into 1/2-inch cubes
  • 1 cup yellow onion diced
  • 1 cup carrots diced
  • 1 cup celery diced
  • 1 tsp dried thyme
  • 1/2 tsp dried rosemary crushed
  • 1/2 cup unsalted butter
  • 1/2 cup all-purpose flour
  • 2 cups chicken broth low sodium
  • 1 cup whole milk
  • 1 cup frozen peas thawed
  • 1 cup frozen corn thawed
  • 1/2 cup heavy cream optional, for extra richness
  • 1 tsp salt or to taste
  • 1/2 tsp black pepper or to taste
For the Biscuit Topping
  • 2 cups all-purpose flour
  • 1 tbsp baking powder
  • 1/2 tsp salt
  • 1/2 cup cold unsalted butter cut into small cubes
  • 3/4 cup buttermilk or milk with 1 tsp lemon juice, let sit 5 mins
  • 1 large egg for egg wash (optional)
  • 1 tbsp water for egg wash (optional)

Equipment

  • 9x13 inch baking dish
  • Large Skillet or Dutch Oven
  • Large Mixing Bowl
  • Whisk

Method
 

Prepare the Filling
  1. Preheat your oven to 375°F (190°C). Lightly grease a 9x13 inch baking dish.
  2. Heat olive oil in a large skillet or Dutch oven over medium-high heat. Add the cubed chicken and cook until browned on all sides, about 5-7 minutes. Remove chicken from the skillet and set aside.
  3. Add the diced onion, carrots, and celery to the same skillet. Cook over medium heat, stirring occasionally, until vegetables are slightly softened, about 5-8 minutes. Stir in the dried thyme and rosemary for 1 minute until fragrant.
  4. Add butter to the skillet and let it melt. Once melted, sprinkle in the all-purpose flour. Cook, stirring constantly, for 1-2 minutes to create a roux.
  5. Gradually whisk in the chicken broth and whole milk, stirring constantly to prevent lumps. Bring the mixture to a gentle simmer, stirring until it thickens, about 3-5 minutes.
  6. Remove from heat. Stir in the cooked chicken, thawed peas, and corn. If using, stir in the heavy cream. Season with salt and pepper to taste. Pour the filling into the prepared baking dish.
Prepare the Biscuit Topping
  1. In a large mixing bowl, whisk together the flour, baking powder, and salt.
  2. Add the cold, cubed butter to the flour mixture. Use a pastry blender, two knives, or your fingertips to cut the butter into the flour until the mixture resembles coarse crumbs.
  3. Make a well in the center and pour in the buttermilk. Mix with a spoon or your hands until just combined and a shaggy dough forms. Be careful not to overmix.
Assemble and Bake
  1. Drop spoonfuls of the biscuit dough evenly over the chicken filling in the baking dish. You can flatten them slightly, or leave them as rustic dollops.
  2. (Optional egg wash): In a small bowl, whisk the egg and water. Lightly brush the tops of the biscuits with the egg wash for a golden sheen.
  3. Bake for 30-35 minutes, or until the biscuit topping is golden brown and cooked through, and the filling is bubbly. If the topping browns too quickly, you can loosely cover it with foil.
  4. Let the casserole rest for 5-10 minutes before serving.

Notes

This casserole is great for meal prep! You can assemble it ahead of time (without baking the biscuits until just before baking) and store it in the fridge for up to 24 hours. Adjust seasoning to your preference.