Chicken Pot Pie Casserole (Print Version)

Comforting casserole with creamy chicken filling and golden, flaky biscuit topping for a warm meal.

# Components:

→ Poultry & Dairy

01 - 3 cups cooked chicken, shredded or diced
02 - 2 cups whole milk
03 - 3 tablespoons unsalted butter
04 - 1 cup shredded cheddar cheese (optional)

→ Vegetables

05 - 1 cup frozen peas
06 - 1 cup diced carrots
07 - 1 cup diced celery
08 - 1 medium onion, diced
09 - 2 cloves garlic, minced

→ Pantry

10 - 1 can (10.5 oz) cream of chicken soup
11 - 1/3 cup all-purpose flour
12 - 1 teaspoon dried thyme
13 - 1/2 teaspoon dried rosemary
14 - 1/2 teaspoon black pepper
15 - 1 teaspoon salt
16 - 1/2 teaspoon paprika

→ Biscuit Topping

17 - 2 cups all-purpose flour
18 - 1 tablespoon baking powder
19 - 1/2 teaspoon baking soda
20 - 1/2 teaspoon salt
21 - 6 tablespoons cold unsalted butter, cubed
22 - 3/4 cup cold buttermilk

# Method:

01 - Preheat oven to 400°F. Grease a 9x13-inch casserole dish.
02 - In a large skillet over medium heat, melt 3 tablespoons butter. Add diced onion, carrots, and celery; sauté for 5 minutes until softened. Stir in minced garlic and cook for 1 minute more.
03 - Sprinkle 1/3 cup flour over vegetables and stir to coat. Gradually whisk in whole milk and cream of chicken soup. Continue cooking until mixture thickens and bubbles, about 3 to 4 minutes.
04 - Add cooked chicken, frozen peas, dried thyme, rosemary, salt, black pepper, and paprika. Stir thoroughly and remove from heat. Fold in shredded cheddar cheese if using. Transfer filling to prepared casserole dish.
05 - In a large bowl, whisk together flour, baking powder, baking soda, and salt. Cut in cold butter using a pastry cutter or fingers until mixture resembles coarse crumbs. Stir in cold buttermilk just until dough forms; avoid overmixing.
06 - Drop spoonfuls of biscuit dough evenly over the chicken and vegetable filling.
07 - Bake in the preheated oven for 25 to 30 minutes, until biscuits are golden brown and filling is bubbly. Let stand for 5 minutes before serving.

# Expert Advice:

01 -
  • The biscuit topping soaks up the creamy filling in the most magical way — like the pot pie crust of my dreams.
  • Leftover chicken never felt more exciting to repurpose, and you get all the nostalgia of pot pie with half the effort.
02 -
  • I once overmixed the biscuit dough out of habit, and ended up with flat, tough toppers instead of clouds — less is more when it comes to mixing.
  • Letting the casserole rest after baking keeps the filling from flooding your plate and gives biscuits time to finish steaming to fluffy inside.
03 -
  • Keep all your biscuit ingredients cold — even chill the mixing bowl for ultra-flaky results.
  • Lightly crushing the dried rosemary in your hands before adding it helps release its fragrant oils.
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