Chicken Pot Pie Casserole

5 from 1 vote

This Chicken Pot Pie Casserole comes together easily with tender chicken and veggies, a savory cream sauce, and a buttery cheddar biscuit topping. It’s a delicious, comforting meal the whole family will love!

Prep Time20

Cook Time30

Total Time50

Course: Main Course

Cuisine: American

Keyword: Chicken Pot Pie Casserole

Servings:

Calories: 517kcal

Author: Ryan Allen

Equipment

Ingredients

Chicken

1½ pounds boneless, skinless chicken breasts cut in half lengthwise
½ teaspoon black pepper
½ teaspoon salt
½ teaspoon Italian seasoning
2 tablespoons olive oil

Filling

2 tablespoons butter
1 medium yellow onion
4 ounces brown mushrooms washed and sliced
3 teaspoons garlic minced
2 cups frozen peas and carrots
2 cups frozen diced potatoes
½ teaspoon dried rosemary
½ teaspoon dried thyme
½ teaspoon sage
1 teaspoon black pepper
⅓ cup flour
1½ cups low-sodium chicken broth
¾ cup milk

Cheddar Bay Biscuits

11 ounce package Cheddar Bay Biscuit Mix
1 cup cheddar cheese shredded
¾ cup water
¼ cup melted butter

Instructions

Preheat oven to 350℉. Spray a 9X13 baking dish with a non-stick cooking spray. Set aside.
Season both sides of the chicken with black pepper, salt, and Italian seasoning.
Heat oil in a large skillet over medium-high heat. Add chicken and cook on each side 5-7 minutes or until cooked through. Remove and set aside on a plate.
Melt butter in skillet; add onions, mushrooms, and garlic. Saute for 5 minutes.
Add potatoes, Rosemary, thyme, sage, black pepper and flour. Stir until coated.
Chop cooked chicken into bite-sized pieces and add to the skillet. Then, add chicken broth and milk. Stir until well combined and cook for 5-6 minutes or until sauce thickens. Remove from heat and set aside.
In a medium bowl, mix the cheddar bay biscuit mix with water and cheese according to the box directions.
Pour filling into the 9X13 baking dish and dollop the biscuit mixture on the casserole.
Bake for 30-35 minutes or until the biscuits are golden brown and the casserole is bubbly.
Mix the biscuit mix seasoning packet with butter and brush the top of the biscuits before serving.

Notes

Don’t overcook the chicken: Use a meat thermometer to check the chicken for an internal temperature of 165°F to avoid overcooking which can make the chicken dry. Remember, it’s going to continue to cook in the oven, so you want to remove it from the heat when it’s just done.

Adjust the consistency: If you prefer a thicker filling, keep the mixture on the heat a little longer, stirring until it reaches your desired consistency.

Spread the biscuit topping evenly: Try to aim for even spacing when dolloping the biscuit mixture onto the casserole. This will give the biscuits room to rise and bake evenly.

Use a baking sheet: Place a baking sheet under the casserole dish to catch any spills as it bakes in the oven.

Let it rest: After baking, let the casserole rest for 5-10 minutes, which will allow the filling to set slightly, making it easier to scoop and serve.

Nutrition