Chicken Pot Pie Casserole with Flaky Biscuit Topping

How to Make Chicken Pot Pie Casserole with Flaky Biscuit Topping

1. 1

   Step 1: Preheat and prepare chicken

   Preheat the oven to 400°F (200°C) and grease a 9x13-inch baking dish with a little butter or nonstick spray. If your chicken isn't already cooked, roast or poach breasts until done, let cool slightly, and shred or cube to measure about 4 cups.

   For this step

   • 4 cupsCooked shredded boneless skinless chicken
2. 2

   Step 2: Make the creamy filling

   In a large skillet over medium heat, melt the butter and sauté the chopped onion until translucent, about 4–5 minutes. Stir in the flour and cook for 1 minute to form a roux, then gradually whisk in the chicken broth and milk until smooth; simmer for 3–5 minutes until slightly thickened. Stir in the frozen mixed vegetables and shredded chicken, then season with kosher salt and freshly ground black pepper to taste; remove from heat when the filling is hot and cohesive.

   For this step

   • 3 tablespoonsUnsalted butter
   • 1 cupYellow onion, finely chopped
   • 1/3 cupAll-purpose flour
   • 1 1/2 cupsLow-sodium chicken broth
   • 1 cupWhole milk
   • 1 1/2 cupsFrozen mixed vegetables (peas & carrots)
   • 1 teaspoonKosher salt
   • 1/2 teaspoonFreshly ground black pepper
   
3. 3

   Step 3: Assemble the casserole with biscuit topping

   Spoon the hot chicken-vegetable filling into the prepared 9x13-inch dish and spread it into an even layer. Arrange the refrigerated biscuit dough pieces evenly over the top, spacing them so biscuits will expand and touch as they bake; optionally brush the biscuit tops lightly with a little milk for extra browning.

   For this step

   • 8 countRefrigerated flaky-style biscuit dough (8-count can)
   
4. 4

   Step 4: Bake until golden and bubbly

   Bake the casserole in the preheated oven for 22–25 minutes, or until the biscuit tops are golden brown and the filling is bubbling around the edges. If the biscuits are browning too quickly, tent loosely with foil for the last 5–10 minutes.
   
5. 5

   Step 5: Rest before serving

   Remove the casserole from the oven and let it rest for 8–10 minutes to allow the filling to set; this makes it easier to portion. Serve warm, scooping each portion so it includes both filling and a flaky biscuit top.
6. 6

   Step 6: Make-ahead and storage tips

   To make ahead, assemble the filling and place in the dish, cover, and refrigerate for up to 24 hours before topping with biscuits and baking. Leftovers will keep in an airtight container in the refrigerator for 3–4 days and reheat covered in a 350°F (175°C) oven until warmed through.
   

1. Preheat the oven to 400°F (200°C) and grease a 9x13-inch baking dish with a little butter or nonstick spray. If your chicken isn't already cooked, roast or poach breasts until done, let cool slightly, and shred or cube to measure about 4 cups.
2. In a large skillet over medium heat, melt the butter and sauté the chopped onion until translucent, about 4–5 minutes. Stir in the flour and cook for 1 minute to form a roux, then gradually whisk in the chicken broth and milk until smooth; simmer for 3–5 minutes until slightly thickened. Stir in the frozen mixed vegetables and shredded chicken, then season with kosher salt and freshly ground black pepper to taste; remove from heat when the filling is hot and cohesive.
3. Spoon the hot chicken-vegetable filling into the prepared 9x13-inch dish and spread it into an even layer. Arrange the refrigerated biscuit dough pieces evenly over the top, spacing them so biscuits will expand and touch as they bake; optionally brush the biscuit tops lightly with a little milk for extra browning.
4. Bake the casserole in the preheated oven for 22–25 minutes, or until the biscuit tops are golden brown and the filling is bubbling around the edges. If the biscuits are browning too quickly, tent loosely with foil for the last 5–10 minutes.
5. Remove the casserole from the oven and let it rest for 8–10 minutes to allow the filling to set; this makes it easier to portion. Serve warm, scooping each portion so it includes both filling and a flaky biscuit top.
6. To make ahead, assemble the filling and place in the dish, cover, and refrigerate for up to 24 hours before topping with biscuits and baking. Leftovers will keep in an airtight container in the refrigerator for 3–4 days and reheat covered in a 350°F (175°C) oven until warmed through.