Ultimate Chicken Pot Pie Casserole

That sounds like a delicious project! To make an Ultimate Chicken Pot Pie Casserole 🥧, we generally focus on three main components: a rich, savory filling, a perfectly seasoned chicken base, and a golden, flaky topper.

I'll guide you through the process with some questions so we can tailor the recipe to your preferences. Where would you like to start?

The Filling & Flavor Profile: Discussing the best vegetables 🥕, seasonings, and how to get that perfect creamy gravy 🥣.

The Topping Options: Choosing between traditional pie crust, buttery biscuits 🥯, or even a puff pastry finish.

The Efficient Method: Focusing on "hack" techniques, like using rotisserie chicken 🍗 or store-bought shortcuts to save time.

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Ultimate Chicken Pot Pie Casserole

The ultimate comfort food featuring a creamy, scratch-made filling topped with golden, garlic-butter cheddar biscuits.

Prep time: 20 minutes

Cook time: 30 minutes

Servings: 6-8

Ingredients

The Filling

Chicken: 3–4 cups cooked chicken, shredded or cubed (Rotisserie chicken works perfectly).

Vegetables: * 1 medium yellow onion, diced

2 medium carrots, peeled and diced

2 stalks celery, diced

1 cup frozen peas

1/2 cup frozen corn (optional)

The Sauce/Gravy:

4 tbsp unsalted butter

1/3 cup all-purpose flour

2 cups chicken broth (low sodium preferred)

1/2 cup heavy cream (or half-and-half)

2 cloves garlic, minced

Seasoning:

1 tsp dried thyme

1/2 tsp dried rosemary (crushed)

1/2 tsp salt (plus more to taste)

1/2 tsp black pepper

The Cheddar Biscuit Topping

Base: 2 cups Bisquick (or any self-rising flour blend)

Liquid: 2/3 cup whole milk

Cheese: 1 cup sharp cheddar cheese, shredded

The Glaze:

2 tbsp butter, melted

1/2 tsp garlic powder

1 tbsp fresh parsley, chopped

Instructions

1. Prepare the Filling

Sauté: In a large skillet or Dutch oven, melt the 4 tbsp butter over medium heat. Add the onions, carrots, and celery. Sauté for 6-8 minutes until the vegetables are softened.

Aromatics: Stir in the minced garlic, thyme, and rosemary. Cook for 1 minute until fragrant.

The Roux: Sprinkle the flour over the vegetables and stir constantly for 2 minutes. This "cooks out" the raw flour taste.

The Gravy: Slowly whisk in the chicken broth and heavy cream. Simmer for 3–5 minutes, stirring frequently, until the sauce has thickened into a rich gravy.

Combine: Stir in the shredded chicken, frozen peas, and corn. Taste and adjust salt and pepper.

Transfer: Pour the mixture into a lightly greased 9x13 inch baking dish.

2. Add the Topping

Preheat: Set your oven to 400°F (205°C).

Mix Biscuits: In a medium bowl, combine the Bisquick, milk, and shredded cheddar. Stir until just combined (don't overmix, or the biscuits will be tough).

Drop: Use a large spoon or cookie scoop to drop dollops of the biscuit dough evenly over the hot chicken filling.

3. Bake and Finish

Bake: Place in the oven for 15–20 minutes, or until the biscuits are high and golden brown, and the filling is bubbling.

The Glaze: While the casserole bakes, whisk together the melted butter, garlic powder, and parsley.

Brush: As soon as the casserole comes out of the oven, brush the garlic butter over the hot biscuits.

Rest: Let the dish sit for 5–10 minutes before serving. This allows the gravy to set slightly so it's not too runny.

Pro-Tips for Success

The "Soggy" Fix: Ensure your filling is hot when you add the biscuits. If the filling is cold, the bottom of the biscuits will steam rather than bake, leading to a doughy texture.

Shortcuts: If you're in a rush, you can swap the homemade gravy for two cans of "Cream of Chicken" soup mixed with 1/2 cup of milk, but the roux-based gravy in this recipe is what makes it "Ultimate."

Veggie Variation: Add sautéed mushrooms or a splash of white wine to the gravy for a more sophisticated, "Grown-up" pot pie flavor.