Chicken Pot Pie Casserole

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Creamy, comforting, and loaded with tender vegetables and shredded chicken, Chicken Pot Pie Casserole is the ultimate family favorite for any weeknight dinner. It combines all the cozy flavors of the classic pot pie—without the fuss of a pie crust. This version uses a flaky biscuit topping instead, making it easier and quicker without sacrificing that delicious homestyle flavor.

Every bite is rich with hearty ingredients like peas, carrots, corn, and savory chicken in a velvety sauce. Paired with soft egg noodles and finished off with golden-baked biscuits, this casserole delivers comfort food satisfaction in one dish. It’s perfect for feeding a crowd or prepping ahead for a cozy night in.

Why You’ll Love This Chicken Pot Pie Casserole

• It’s a quick, one-dish comfort meal.
• Great use for leftover or rotisserie chicken.
• Biscuit topping makes it easier than traditional pot pie.
• Kid-friendly, freezer-friendly, and made with easy pantry staples.
• Creamy, rich texture that satisfies every craving.

Preparation Phase & Tools to Use

To create the perfect Chicken Pot Pie Casserole, the following tools are essential:

• Large skillet or Dutch oven: This is where everything comes together, from sautéing to simmering. A heavy-bottomed pan distributes heat evenly.
• Mixing spoon or silicone spatula: Useful for stirring the creamy filling without damaging nonstick surfaces.
• Measuring cups and spoons: Accuracy matters when balancing flavors in a creamy base.
• Baking dish (9×13): The final vessel for baking your casserole evenly.
• Biscuit cutter or knife (optional): If you’re cutting homemade biscuit dough.

Having these tools ready before you begin ensures smooth preparation and a well-executed final dish.

Preparation Tips

For the creamiest sauce, make sure your dairy ingredients are at room temperature before mixing. If using frozen vegetables, thaw and pat them dry to avoid excess water thinning your sauce. Rotisserie chicken is a great shortcut, but you can also poach fresh chicken breasts ahead of time. Don’t skip tasting the filling before baking—adjusting seasoning now makes all the difference later. Finally, make sure your biscuit topping is spaced slightly apart so the heat can circulate and they bake up golden and fluffy.

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Ingredients for this Chicken Pot Pie Casserole

• 2 cups cooked chicken, shredded (rotisserie or poached)
• 8 oz wide egg noodles
• 2 cups frozen mixed vegetables (peas, carrots, corn, green beans)
• 2 tablespoons unsalted butter
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1/4 cup all-purpose flour
• 2 cups chicken broth
• 1 cup whole milk or heavy cream
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon dried thyme (optional)
• 1/4 teaspoon paprika (for added flavor)
• 1 can refrigerated biscuit dough (8-count)
• Fresh parsley, chopped (for garnish)

Step 1: Boil the Egg Noodles

Bring a large pot of salted water to a boil. Cook egg noodles according to the package instructions until al dente. Drain and set aside.

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Step 2: Prepare the Creamy Filling

In a large skillet or Dutch oven, melt butter over medium heat. Add chopped onion and cook until soft and translucent, about 3-4 minutes. Stir in the minced garlic and cook for 30 seconds more.

Sprinkle in the flour and stir constantly to form a roux. Cook the mixture for 1-2 minutes until it starts to bubble and turns slightly golden.

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Step 3: Make the Sauce

Gradually pour in the chicken broth while whisking continuously to avoid lumps. Then add the milk or cream, continuing to whisk until smooth. Season with salt, pepper, thyme, and paprika. Simmer for 4-5 minutes until the sauce thickens.

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Step 4: Add Chicken, Veggies, and Noodles

Add shredded chicken, frozen vegetables, and cooked noodles to the skillet. Stir until everything is well combined and coated in the creamy sauce. Taste and adjust seasoning if needed.

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Step 5: Assemble the Casserole

Preheat your oven to 375°F (190°C). Transfer the mixture to a greased 9×13-inch baking dish. Flatten the surface evenly with a spatula.

Open the biscuit can and arrange the biscuits evenly on top of the casserole. Leave space between each for even baking.

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Step 6: Bake to Golden Perfection

Place the baking dish in the preheated oven and bake uncovered for 20-25 minutes, or until the biscuits are puffed and golden brown.

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Step 7: Garnish and Serve

Remove from oven and let it rest for 5 minutes. Garnish with chopped parsley and serve warm. Enjoy the creamy, comforting goodness of this Chicken Pot Pie Casserole!

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Notes

You can customize this casserole to suit your taste or use what you have on hand. Swap in leftover turkey for chicken, or use fresh vegetables instead of frozen ones—just be sure to par-cook them to avoid extra moisture. If you like extra cheesy dishes, stir in 1 cup of shredded cheddar cheese into the creamy filling before baking. For a deeper flavor, try adding a splash of white wine to the roux before the broth.

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Watch Out for These Mistakes While Cooking

• Overcooking the noodles: Egg noodles can become mushy if boiled too long, especially since they’ll bake further in the oven.
• Too much liquid: Be sure the sauce thickens enough before combining with the noodles. A runny sauce can make the dish soggy.
• Under-seasoning: Taste and adjust the filling before baking. Under-seasoned casseroles can taste bland.
• Overcrowding the biscuits: Leave space between each biscuit to allow them to rise and bake evenly.

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Storage Instructions

Store leftovers in an airtight container in the refrigerator for up to 4 days. To reheat, place individual servings in the microwave or warm the whole dish in the oven at 350°F until heated through. If freezing, assemble the casserole without baking and wrap tightly in foil. When ready to cook, thaw in the fridge overnight and bake as instructed. You can also freeze fully baked leftovers—just avoid freezing the biscuits raw, as they don’t thaw well uncooked.

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Estimated Nutrition

• Calories: 420 per serving
• Protein: 22g
• Carbohydrates: 38g
• Fat: 20g
• Saturated Fat: 10g
• Cholesterol: 75mg
• Sodium: 730mg
• Sugar: 5g
• Fiber: 3g

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Frequently Asked Questions

Can I make this ahead of time?

Yes, you can assemble the filling a day in advance and store it covered in the fridge. Add the biscuit topping just before baking.

What type of chicken works best?

Rotisserie chicken or leftover baked chicken are the most convenient, but you can also use poached or grilled chicken breast.

Can I use canned vegetables instead of frozen?

Yes, but be sure to drain them very well to avoid excess moisture in the filling.

How can I make this dairy-free?

Use unsweetened almond or oat milk, and replace the butter with a plant-based alternative. Skip the biscuits or use a dairy-free variety.

What can I use instead of biscuit dough?

Top with puff pastry, pie crust, or even mashed potatoes for a twist on shepherd’s pie.

Can I add cheese?

Absolutely! Add shredded cheddar or mozzarella to the filling for a cheesy variation.

How do I know when it’s fully baked?

The biscuits should be golden and cooked through, and the filling should be bubbling at the edges.

Can I double the recipe?

Yes, just use a larger baking dish or two 9×13 pans. You may need to adjust the baking time slightly.

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Conclusion

Chicken Pot Pie Casserole is a hearty, satisfying dish that delivers all the nostalgic comfort of the classic version without the time-consuming crust. It’s a reliable go-to for weeknight dinners, gatherings, or meal prepping. With its creamy filling, tender chicken, and golden biscuit topping, this casserole is guaranteed to become a staple in your kitchen. Simple to prepare, customizable, and incredibly delicious—it’s everything you love in one comforting bake.

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