Description
This chicken pot pie casserole is the ultimate comfort food. Creamy chicken and vegetables are enveloped in a luscious sauce and topped with a golden, flaky topping. Perfect for weeknight dinners, family gatherings, or using up leftover chicken, this casserole delivers warmth, flavor, and happiness in every bite. It’s easy enough for a casual dinner but special enough to impress guests. Serve with a crisp green salad or roasted vegetables for a complete meal.
Ingredients
Scale
- 3 cups cooked chicken, shredded
- 2 cups carrots, diced
- 1 cup celery, diced
- 1 cup onion, diced
- 1 cup peas
- 4 tbsp butter
- 4 tbsp all-purpose flour
- 2 cups chicken broth
- 1 cup milk
- 1 tsp thyme
- Salt and pepper to taste
- 1 can biscuits or 1 sheet puff pastry (for topping)
Instructions
- Preheat oven to 400°F (200°C).
- Sauté carrots, celery, and onions in butter until softened. Add garlic and cook 1 minute.
- Stir in flour and cook 1–2 minutes. Gradually whisk in chicken broth and milk until thickened.
- Remove from heat and fold in chicken, peas, salt, pepper, and thyme. Pour into a greased casserole dish.
- Top with biscuit dough or puff pastry. Bake 35–40 minutes until golden brown and bubbly. Rest 5–10 minutes before serving.
Notes
- Rotisserie chicken works perfectly for shortcuts.
- Brush puff pastry with egg wash for a shiny finish.
- Let casserole rest before serving to maintain structure.
- Prep Time: 25 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 6
- Calories: 380
- Sugar: 4g
- Sodium: 550mg
- Fat: 12g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 4g
- Protein: 28g
- Cholesterol: 75mg