Chicken Pot Pie Casserole

Chicken pot pie is a beloved American comfort classic, known for its creamy filling and flaky top. This casserole streamlines the tradition with cubed chicken, mixed vegetables, and a biscuit or pie-crust crown baked in one dish.

Serves 6 · 20 min prep · 30 min cook

Estimate for one serving

• 300 cal
• 12g protein
• 24g carbs
• 8g fat
• 4g fiber

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Ingredients

• 3 cups cooked chicken, cubedMeat
• 2 cups frozen mixed vegetablesFrozen
• 4 tbsp butterDairy
• 1 onion, dicedProduce
• 1/3 cup flourPantry
• 2 cups chicken brothPantry
• 1 cup milkDairy
• 1/2 tsp thymeSpices
• 1 can or 1 crust refrigerated biscuit dough or pie crustBakery
• to taste salt and pepperSpices

Instructions

1. 1Heat oven to 375°F. Sauté onion in butter; stir in flour, then broth and milk to a gravy. Season with thyme, salt, and pepper.
2. 2Fold in chicken and vegetables; pour into a 9x13-inch dish.
3. 3Top with biscuits or pie crust (vent if using crust).
4. 4Bake 25–35 minutes until topping is golden and filling bubbles.