When the days get chilly, there’s nothing like a comforting dish to bring everyone together. This pot pie casserole blends tender chicken and garden-fresh veggies in a creamy white sauce, all baked beneath a soft, flaky biscuit crust.

I remember making this for my family on a Sunday afternoon. The smell of the herbs and buttery biscuits baking filled the house with warmth. Everyone gathered around the table, eager for that first golden, bubbly scoop. It’s the kind of meal that feels like home.

Why You’ll Love It:
– Creamy filling packed with tender chunks of chicken and colorful vegetables
– Herb-infused white sauce that’s rich but not heavy
– Soft, flaky biscuit topping baked to a perfect golden brown
– Rustic, home-style presentation that’s as inviting as it looks

Simple to make, this casserole is a satisfying dinner that comes together with pantry staples and frozen veggies. It’s easy comfort food with a homemade touch.

Pot Pie Casserole

Print Recipe

A creamy chicken and vegetable casserole baked under a golden, flaky biscuit topping for a hearty, comforting meal.

Prep Time: 20 minutes
Cook Time: 40 minutes
Total Time: 1 hour
Yield: 6

Ingredients

Scale

2 cups diced cooked chicken
2 cups frozen mixed vegetables (carrots, peas, corn)
1 can (10.5 oz) cream of chicken soup
1 cup milk
1/2 cup chopped onion
2 cloves garlic, minced
1/4 cup all-purpose flour
4 tablespoons butter
1 cup chicken broth
1/2 teaspoon salt
1/4 teaspoon black pepper
1/2 teaspoon dried thyme
1 can refrigerated biscuit dough

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Instructions

Preheat oven to 375°F (190°C).
In a large skillet, melt butter over medium heat. Add chopped onion and garlic; sauté until softened, about 3-4 minutes.
Stir in flour and cook for 1 minute to form a roux.
Gradually whisk in chicken broth and milk, stirring constantly until sauce thickens.
Add cream of chicken soup, salt, black pepper, and dried thyme. Mix well.
Stir in diced cooked chicken and frozen mixed vegetables. Cook for 2-3 minutes until heated through.
Transfer the creamy chicken mixture to a shallow casserole dish.
Arrange refrigerated biscuit dough pieces evenly over the filling.
Bake in the preheated oven for 30-35 minutes or until biscuits are golden brown and slightly puffed.
Remove from oven and let cool for 5 minutes before serving.

FAQ
Q: Can I prepare this casserole ahead of time?
A: Yes! Assemble it a few hours before baking and refrigerate. Bake just before serving for fresh, hot goodness.

Q: How do I store leftovers?
A: Cover and refrigerate leftover casserole for up to 3 days. Reheat in the oven to keep the biscuit topping crisp.

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