🥧 Creamy Chicken Pot Pie Casserole
This Creamy Chicken Pot Pie Casserole is the ultimate comfort food — creamy chicken and vegetables baked under a flaky golden biscuit or puff pastry topping. It’s a cozy, satisfying dinner your whole family will love — with all the classic pot pie flavors but half the effort!
Ingredients
- 3 cups cooked chicken, shredded or cubed (rotisserie works great)
- 2 tbsp butter
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 2 cups frozen mixed vegetables (peas, carrots, corn, green beans)
- 1/3 cup all-purpose flour
- 2 cups chicken broth
- 1 cup milk or half-and-half
- 1/2 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp thyme (optional)
- 1/2 tsp garlic powder
- 1/2 cup shredded cheddar cheese (optional for extra creaminess)
Instructions
- Preheat oven: Preheat your oven to 375°F (190°C). Grease a 9x13-inch baking dish.
- Cook the filling:In a large skillet, melt the butter over medium heat. Add onions and garlic, cooking until soft and fragrant (about 2–3 minutes).
- Add vegetables:Stir in frozen vegetables and cook for another 3–4 minutes until they begin to soften.
- Make the sauce: Sprinkle flour over the veggies and stir well to coat. Gradually whisk in chicken broth and milk. Simmer until thick and creamy (about 5–6 minutes).
- Combine everything: Stir in shredded chicken, salt, pepper, thyme, and cheese (if using). Remove from heat.
- Assemble the casserole:Pour the creamy chicken mixture into the prepared baking dish. Arrange biscuit dough or puff pastry on top to cover.
- Bake:Brush the top with melted butter and bake for 25–30 minutes, or until the topping is golden brown and the filling is bubbling.
- Serve and enjoy: Let cool slightly before serving. Garnish with parsley if desired!
Notes
Tips
- Use rotisserie chicken for convenience.
- Substitute broccoli or mushrooms for a veggie twist.
- Add a dash of hot sauce for a little kick.