Go Back
–+ servings
A white bowl filled with Chicken Pot Pie Casserole with fresh thyme on the side.
Print Recipe

Chicken Pot Pie Casserole

This Chicken Pot Pie Casserole has the BEST filling made from scratch. It's topped with a homemade biscuit crust and baked to cozy perfection for a delicious family dinner!
Prep Time30 minutes
Cook Time45 minutes
Total Time1 hour 10 minutes
Course: Main Course
Cuisine: American
Servings: 6 people
Calories: 689kcal
Author: Stephanie

Ingredients

Filling

  • 2 small boneless skinless chicken breasts see notes
  • 4 cups chicken broth
  • 4 tablespoons butter
  • 1 small yellow onion finely diced
  • 2 ribs celery diced
  • ¾ cup carrots diced
  • 3 cloves garlic minced
  • ½ teaspoon EACH: dried thyme, rosemary, parsley
  • ¼ teaspoon EACH: ground sage, black pepper
  • 1 teaspoon Worcestershire sauce
  • 1 teaspoon Dijon mustard
  • 1/3 cup flour
  • ¾ cup heavy cream can sub half and half
  • 1 chicken bouillon cube
  • 1 large Yukon Gold potato
  • Salt/pepper
  • ¾ cup frozen peas

Biscuit Topping

  • 2 cups all-purpose flour 240 grams
  • 2 teaspoons baking powder
  • ½ teaspoon baking soda
  • ¾ teaspoon salt
  • 1/2 cup (or 1 stick) cold butter
  • ½ cup sour cream
  • ¼ cup milk any kind

Egg Wash

  • 1 egg beaten
  • 1 tablespoon milk
US Customary - Metric

Instructions

Make the Filling

  • Add the chicken broth to a medium saucepan. Add the chicken and bring it to a very gentle bubble. (A boil will make it tough.) Cook for 15 minutes, or until cooked through. Let it rest for 5-10 minutes, then shred or cut into cubes. Transfer the broth to a large measuring cup with a spout for later use.
  • Melt the butter in a wide, high-walled skillet over medium heat. Add the onions, carrots and celery and soften for 6 minutes, stirring frequently. Add the garlic, thyme, rosemary, parsley, sage, pepper, Worcestershire sauce, and Dijon and cook for 2 minutes.
  • Add the flour and cook for 2 minutes, stirring continuously.
  • Add 2 cups of the chicken broth in small splashes, stirring continuously. Add the heavy cream in the same manner, followed by the bouillon cube. Reduce heat to medium-low.
  • Peel the potatoes and cut into ½ -inch chunks. (Smaller cubes ensure they cook through.) Season lightly with salt and pepper and add them to the filling. Bring the liquid to a boil, then reduce to a simmer.
  • Submerge the potatoes in the liquid and simmer gently for about 20 minutes, uncovered. Stir regularly to lift any ingredients settling to the bottom. Add more chicken broth in small splashes throughout cooking to control the consistency of the filling. You may choose to use it all, little by little as it thickens and reduces. (I typically do use it all.) This depends on consistency preference.
  • Once the potatoes are fork tender, add the peas and cooked chicken and simmer for 3 more minutes.
  • Transfer to a lightly greased 9 x 13-inch casserole dish. It will thicken a little more upon standing.

Make the Topping

  • Preheat oven to 400° F.
  • Combine the flour, baking powder, baking soda, and salt in a large bowl.
  • Cut the cold butter into small cubes and add it to the bowl with the dry ingredients. Use a pastry cutter or the back of a fork to work it until coarse crumbs form.
  • Add the milk and sour cream. Use a silicone spatula to gently stir until just combined. Don’t overmix. It should be crumbly.
  • Take small handfuls of the dough and arrange it over the filling, covering up most of the top. (It’s best for this to look rustic and not perfect!)
  • Whisk together the egg and the milk and use a pastry brush to brush a light layer over the top.

Bake

  • Bake uncovered for 30 minutes, until the top is golden, the filling is hot and bubbly, and a toothpick comes out clean when inserted into the biscuit topping.
  • Let cool for 5 minutes prior to serving.

Notes

Make-Ahead Method:
  • Prepare the filling as outlined and let cool. Refrigerate in an airtight container for up to 2 days. 
  • Wait to combine the wet and dry ingredients for the topping until you're ready to serve. This ensures the leavening agents aren't activated prematurely. 
  • Let the chilled filling sit at room temp for 30 minutes prior to baking. Assemble the casserole and bake as outlined.
Pro Tips:
  • Chicken: 2 ½ lbs. bone-in chicken may also be used as that adds a great amount of flavor. Alternatively, you can use 3 cups leftover or rotisserie chicken. If using leftover chicken, no need to simmer it in chicken broth first.
  • Filling Consistency: The longer the filling simmers, the more reduced, concentrated, and thicker it gets. Adding chicken broth (little by little) throughout cooking gives you control over the consistency. 
  • Potatoes: I don't like to use too many potatoes for this recipe, just 1/2 lb. works well as the biscuit topping also provides a lot of cozy carb deliciousness. Yukon gold is best, russet may also be used.
Storage:
  • Store in an airtight container and refrigerate for up to 3 days or freeze for up to 3 months. Leftovers freeze and reheat really well!
Nutritional information is an estimate and is per serving. There are 6 hearty servings in this recipe.

Nutrition

Calories: 689kcal | Carbohydrates: 53g | Protein: 27g | Fat: 42g | Saturated Fat: 24g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Trans Fat: 1g | Cholesterol: 186mg | Sodium: 1751mg | Potassium: 844mg | Fiber: 4g | Sugar: 6g | Vitamin A: 4169IU | Vitamin C: 17mg | Calcium: 164mg | Iron: 4mg