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A bubbling chicken pot pie casserole with golden buttermilk biscuits baked right on top of the creamy filling

Chicken Pot Pie Casserole

A creamy chicken and vegetable pot pie filling baked in a 9x13 dish under flaky biscuits or puff pastry.
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Prep Time 20 minutes
Cook Time 50 minutes
Rest 10 minutes
Total Time 1 hour 20 minutes
Servings: 8 servings
Course: Main Course
Cuisine: American
Calories: 450
Ingredients Method Notes

Ingredients
  

Filling
  • 6 tablespoons unsalted butter (85 g)
  • 1 medium yellow onion diced
  • 2 medium carrots peeled and diced
  • 2 stalks celery diced
  • 3 cloves garlic minced
  • 1 teaspoon dried thyme or 1 tablespoon fresh
  • 1/2 cup all-purpose flour (63 g)
  • 2 cups low-sodium chicken broth warmed (480 ml)
  • 1 1/2 cups whole milk warmed (360 ml)
  • 4 cups cooked chicken shredded or diced (about 1 1/4 lb / 570 g)
  • 1 cup frozen peas
  • 1 teaspoon kosher salt or to taste
  • 1/2 teaspoon black pepper
Topping
  • 1 can large refrigerated biscuits 16.3 oz, 8 count, or 1 sheet puff pastry
  • 1 large egg beaten with 1 tablespoon milk

Method
 

  1. Heat the oven to 400°F (200°C) and grease a 9x13-inch baking dish.
  2. Melt the butter in a large deep skillet over medium heat. Add the onion, carrots and celery and cook 6 to 8 minutes until softened. Stir in the garlic and thyme for 30 seconds.
  3. Sprinkle in the flour and stir for 1 to 2 minutes.
  4. Slowly whisk in the warm broth, then the milk. Simmer, stirring, 3 to 5 minutes until thick.
  5. Stir in the chicken and peas and season with salt and pepper.
  6. Pour the hot filling into the baking dish. Arrange the biscuits on top with small gaps between them and brush with egg wash.
  7. Bake 25 to 30 minutes until the biscuits are deep golden and the filling bubbles. Tent with foil if browning too fast.
  8. Rest 10 minutes before serving.

Notes

Puff pastry: Use 1 thawed sheet, cut slits for steam, brush with egg wash and bake 25 to 30 minutes.
Make ahead: Refrigerate the filling up to 24 hours. Reheat until steaming before topping and baking.
Nutrition is an estimate per serving (1/8 of the casserole) made with refrigerated biscuits.