Chicken Pot Pie Casserole has a thick creamy filling and is topped with golden biscuits for comfort food at its best!
This rustic Chicken Pot Pie Casserole is the perfect dinner to cozy up to on a chilly day! Try Chicken Korma, Chicken Paprika Egg Noodle Casserole, and Turkey Pot Pie for more soup to warm up with on a cozy day!!
Homestyle Favorite
It’s been 6 years since I first made this recipe and it just gets better with time. What initially drew me into this recipe was the biscuit topping. I’m a sucker for it. I’d much rather have a tall fluffy biscuit than pie crust any day.
I’ve since tweaked this recipe to better fit our tastes and cut down on some unnecessary steps. It’s now a dinner dish I make when we entertain, take meals to friends, or go to potlucks. While the ingredient list/directions may seem a little daunting, I promise it’s doable, and so, so worth it! Let’s get started!!
Making chicken pot pie casserole
PREP. Preheat the oven to 425 degrees.
SAUTE. In a large pot set over medium heat, melt the butter. Add the carrots and celery, sauté for 5 minutes. Add the onion and garlic, sauté until tender and transparent, about 3 minutes.
SIMMER. Sprinkle flour over top and whisk to combine. Cook for 1 minute. Slowly pour in the chicken broth, whisking vigorously to help thicken without clumps forming. Add half and half along with the seasonings, whisk to combine.
Bring mixture to a simmer, continue cooking for 15 minutes or until the filling is nice and thick (remember it has to be thick enough to hold up the weight of the biscuits).
Biscuit Topping
BISCUITS. Meanwhile, to make the biscuits, in a large mixing bowl, combine flour, baking powder, cornstarch, sugar, and salt. Whisk to combine. Add the cold cubed butter. With a pastry blender, cut the butter until pea-size clumps for.
Pour in 1 ½ cups of buttermilk and mix until the dough becomes moist and no loose pockets of flour remain. You can either roll out and cut 12 biscuits or divide the dough into 12 pieces and form 12 “rustic” biscuits by hand. Set aside.
BAKE. Add the chicken, peas, and corn. Transfer filling to a 9×13-inch baking dish and top with biscuits. Brush the tops of the biscuits with the reserved buttermilk. Place in oven to bake for 20-25 minutes or until the tops of the biscuits are golden brown.
SERVE. Let the rustic chicken and vegetable cobbler sit for 10 minutes before serving it. This will allow everything to set nicely. Serve in bowls or on a rimmed plate. Enjoy it while it’s nice and warm!
Recipe Tips
- When I have extra chicken on hand I cook it and cube it for all kinds of recipes. You can read how to perfectly cook a chicken breast here. If I don’t have time I grab a rotisserie chicken, pull it or cube it and use that. Either will work just fine.
- Make your own Homemade Buttermilk to use in this recipe.
- Use refrigerated, canned biscuits instead of making your own for a quick time saver.
- If your biscuit dough is too wet and sticky add in a little extra flour. If it’s too dry add in just a little bit of milk.
Variations
- Add in some of your favorite vegetables. Mushrooms, pearl onions, zucchini, and chopped asparagus would all be great choices!
- This would be a great recipe to swap out the chicken and use some leftover holiday turkey.
- Leave off the biscuit topping and serve over rice and noodles instead.
Storing Info
Wait until the chicken pot pie casserole has cooled first (this will prevent condensation and soggy biscuits). Then cover your dish tightly with plastic wrap or transfer to an airtight container and STORE in the fridge for up to 5 days.
Wait until the casserole is completely cooled then cover with plastic wrap followed by aluminum foil or transfer to an airtight container. FREEZE for up to 3-5 months. Keep in mind the biscuits will become a bit soggy when freezing.
REHEAT a refrigerated casserole in a 375 degree oven for about 20-30 min. Reheat a frozen cobbler straight from the freezer in a 375 degree oven for about 35-45 min.
MORE DELICIOUS CHICKEN AND VEGETABLE RECIPES:
- Chicken and Wild Rice Casserole
- Chase’s Chicken Parmesan “Risotto”
- One-Pot Creamy Chicken Pot Pie Noodles
- Insanely Good Chicken Lasagna
Chicken Pot Pie Casserole Recipe
Ingredients
For the filling:
- 6 tbsp. unsalted butter
- 3 carrots - sliced or cut into cubes
- 3 ribs celery - sliced
- 1 small yellow onion - diced
- 2 cloves garlic - minced
- 1/2 c. all-purpose flour
- 4 c. low-sodium chicken broth
- 1 1/2 c. half and half
- 1 tsp. coarse kosher sea salt
- 1 tsp. ground black pepper
- 1/2 tsp. dried thyme
- 1/4 tsp. ground sage
- 1/8 tsp. cayenne pepper
- 3 c. fully cooked cubed or pulled chicken
- 1 1/2 c. peas
- 1 c. yellow corn - fresh or frozen, not canned
For the biscuit topping:
- 3 c. all-purpose flour
- 2 tbsp. baking powder
- 1 tbsp. cornstarch
- 1 tbsp. granualted sugar
- 1 tsp. coarse kosher sea salt
- 1 c. 2 sticks, unsalted butter, cold and cut into tablespoons
- 1 1/2 c. buttermilk + 2 tbsp. for brushing on the top
Instructions
- Preheat the oven to 425 degrees.
- In a large pot set over medium heat, melt the butter. Add the carrots and celery, sauté for 5 minutes. Add the onion and garlic, sauté until tender and transparent, about 3 minutes.
- Sprinkle flour over top and whisk to combine. Cook for 1 minute. Slowly pour in the chicken broth, whisking vigorously to help thicken without clumps forming. Add half and half along with the seasonings, whisk to combine. Bring mixture to a simmer, continue cooking for 15 minutes or until the filling is nice and thick (remember it has to be thick enough to hold up the weight of the biscuits).
- Meanwhile, to make the biscuits, in a large mixing bowl, combine flour, baking powder, cornstarch, sugar, and salt. Whisk to combine. Add the cold cubed butter. With a pastry blender, cut the butter until pea-size clumps for. Pour in 1 ½ cups of buttermilk and mix until the dough becomes moist and no loose pockets of flour remain. You can either roll out and cut 12 biscuits or divide the dough into 12 pieces and form 12 "rustic" biscuits by hand. Set aside.
- Add the chicken, peas, and corn. Transfer filling to a 9×13-inch baking dish and top with biscuits. Brush the tops of the biscuits with the reserved buttermilk.
- Place in oven to bake for 20-25 minutes or until the tops of the biscuits are golden brown. Remove from oven and let stand for 10 minutes before serving.
We have a go to cream biscuit recipe. Any thoughts on substituting one for another? Thanks!
If they have about the same baking temperature and time, then go for it.
Awsome thank you
This is so easy to throw together and so delicious every time! Everyone always loves it.
Such a simple recipe to make and full of yummy flavor!