Cozy Chicken Pot Pie Casserole for Quick Comfort Dinners

Enjoy a cozy Chicken Pot Pie Casserole loaded with chicken, veggies, and a creamy sauce, perfect for quick comfort dinners.

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Prep Time 10

Cook Time 30

Resting Time 5

Total Time 45

Servings: 6 servings

Course: Dinner

Cuisine: American

Calories: 450

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Filling

2 cups cooked, shredded chicken Rotisserie chicken works well.
2 cups frozen vegetables (peas and carrots) Fresh can be used if preferred.
4 tablespoons unsalted butter
1/4 cup all-purpose flour Can substitute with whole wheat flour.
1 teaspoon salt Adjust to taste.
1/2 teaspoon black pepper Adjust to taste.
1 teaspoon garlic powder Fresh garlic can be used.
1 teaspoon onion powder Fresh onion can be used.
2 cups chicken broth Low-sodium is recommended.
1 cup milk Dairy-free milk can be used.

For the Topping

1 package biscuits dough Refrigerated dough for convenience.

Equipment

Oven
large skillet
9x13-inch baking dish

Method

Step-by-Step Instructions

Preheat your oven to 375°F (190°C).
In a large skillet over medium heat, melt the butter.
Stir in flour, salt, pepper, garlic powder, and onion powder to create a roux.
Gradually whisk in chicken broth and milk until thickened.
Fold in cooked chicken and frozen veggies.
Transfer mixture to a greased 9x13-inch baking dish.
Open biscuit dough and arrange over the chicken mixture.
Bake for 25-30 minutes until biscuits are golden brown.
Let rest for 5 minutes before serving.

Nutrition

Serving: 1servingCalories: 450kcalCarbohydrates: 35gProtein: 30gFat: 20gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gCholesterol: 80mgSodium: 800mgPotassium: 600mgFiber: 3gSugar: 2gVitamin A: 1500IUVitamin C: 5mgCalcium: 200mgIron: 2mg

Notes

Ensure your roux is just golden to avoid clumpiness. Store leftovers for up to 3 days. Freeze unbaked casserole for up to 2 months.

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