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To make this warm and tasty dish, gather these main ingredients: - 2 cups cooked chicken, shredded - 1 cup frozen peas and carrots - 1 cup diced potatoes (pre-cooked) - 1 small onion, diced - 2 cloves garlic, minced - 1 can (10.5 oz) cream of chicken soup - 1 cup chicken broth - 1 teaspoon dried thyme - 1/2 teaspoon black pepper - 1/4 teaspoon salt - 1 cup cheddar cheese, shredded - 1 package (16 oz) refrigerated biscuit dough These items create a rich and creamy base, filled with chicken and veggies. To cook this casserole, you will need a few key supplies: - Large mixing bowl - 9x13 inch casserole dish - Measuring cups and spoons - Knife and cutting board - Spoon or spatula for mixing These tools help you mix and bake the casserole with ease. Seasoning is key to a great pot pie. Here are my top picks: - Dried thyme adds a warm, herby taste. - Black pepper gives a slight kick. - Salt enhances the overall flavor. Feel free to adjust these amounts to fit your taste. Mixing these flavors will take your casserole to the next level. {{ingredient_image_1}} First, preheat your oven to 375°F (190°C). Grab a large mixing bowl. Add the shredded chicken, frozen peas and carrots, and diced potatoes. Then, toss in the diced onion and minced garlic. Next, pour in the cream of chicken soup and chicken broth. Add the dried thyme, black pepper, and salt. Mix everything well until it is combined. This mixture forms the heart of your casserole. Now, take a greased 9x13 inch casserole dish. Pour the chicken mixture into the dish. Spread it evenly across the bottom. Next, sprinkle the shredded cheddar cheese over this mixture. This cheese adds a rich flavor and creamy texture. After that, take the biscuit dough. Cut each biscuit into quarters and scatter the pieces over the top of the casserole. This will create a nice, fluffy topping. It’s time to bake! Place the casserole in your preheated oven. Bake it for 25 to 30 minutes. You want to see the biscuits turn golden brown and the filling bubbling up. Once it’s done, remove the casserole from the oven. Let it cool for 5 to 10 minutes before you serve it. This cooling time helps the filling set a bit. Enjoy the warm and hearty goodness! To shred chicken fast, use two forks. Place the chicken on a plate. Hold one fork in each hand. Pull the chicken apart until it’s in small pieces. You can also use a stand mixer. Just place the chicken in the mixer bowl. Use the paddle attachment on low speed for about 30 seconds. This method works well if you have a lot of chicken to shred. For a flaky biscuit topping, start with cold dough. Keep the dough in the fridge until you are ready to use it. Cut the biscuits into quarters, but do not overwork the dough. When you scatter the pieces on top, leave some space in between. This allows steam to escape and helps them rise. Bake until the tops are golden brown for the best texture. One common mistake is overcooking the chicken. If you cook it too long, it becomes dry. Another mistake is not measuring the broth. Too much broth makes the filling too runny. Avoid leaving the casserole in the oven too long. This can burn the biscuit topping and dry out the filling. Finally, don’t skip letting the casserole cool before serving. This helps the filling set nicely. Pro Tips Use Rotisserie Chicken: For a quicker prep time, use store-bought rotisserie chicken instead of cooking your own. Customize Your Vegetables: Feel free to add or substitute your favorite vegetables, such as corn or green beans, to the filling for extra flavor and nutrition. Make It Ahead: Prepare the casserole in advance, cover, and refrigerate. Just bake it when you’re ready to serve! Experiment with Biscuits: Try using different flavored biscuit dough, like garlic or herb, for a unique twist on the classic recipe. {{image_2}} You can make this dish even better by adding more veggies. Try green beans, corn, or bell peppers. These options add color, taste, and nutrition. You can also mix in some mushrooms for a rich flavor. Just remember to chop them small so they cook well. If you want, you can use turkey instead of chicken. Leftover turkey works great in this recipe. For a vegetarian twist, swap the chicken for beans or lentils. You can also add extra veggies to keep it hearty. Just make sure to use vegetable broth for the best flavor. If you need a gluten-free dish, use gluten-free biscuits. There are many brands available that taste great. For a dairy-free version, try a dairy-free cream soup and cheese. Coconut milk can add creaminess without the dairy. Adjust the seasoning to match your taste. Store your chicken pot pie casserole in an airtight container. Let it cool down first. This helps keep flavors fresh. Place it in the fridge for up to three days. If you have more, consider freezing it for later. For the best taste, reheat the casserole in the oven. Preheat to 350°F (175°C). Cover the dish with foil to keep it moist. Bake for about 20 minutes or until hot. You can also use the microwave, but it may not keep the topping crispy. If you want to freeze the casserole, do this before baking. Place the prepared dish in the freezer. Make sure it is well covered. You can freeze it for up to three months. When ready to eat, thaw it overnight in the fridge. Then, bake as usual. Yes, you can use rotisserie chicken. It saves time and adds flavor. Just shred the chicken into bite-sized pieces. This will make your casserole even easier to prepare. The taste remains rich and satisfying. You can use homemade cream of chicken soup. Mix equal parts milk and flour, then add chicken broth and seasonings. You can also use cream of mushroom soup or any cream soup you like. This keeps the dish creamy and delicious without losing flavor. To avoid burning, check the casserole halfway through baking. If the biscuits look dark, cover them with foil. This will help them cook evenly. You can also place the casserole on a lower rack in the oven. This keeps the heat lower and prevents the tops from over-browning. This blog post guides you through making a classic chicken pot pie casserole. We covered key ingredients, essential supplies, and seasonings for taste. You learned step-by-step instructions for preparation, assembly, and baking. We shared tips for shredding chicken and avoiding common mistakes. You also explored fun variations and proper storage methods. Now you can cook this dish with confidence. So grab your ingredients and enjoy a warm, comforting meal. Your kitchen is ready for some delicious fun!

Savory Chicken Pot Pie Casserole

A comforting and hearty chicken pot pie casserole with a flaky biscuit topping.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Main Course
Cuisine American
Servings 6
Calories 400 kcal

Ingredients
  

  • 2 cups cooked chicken, shredded
  • 1 cup frozen peas and carrots
  • 1 cup diced potatoes (pre-cooked)
  • 1 small onion, diced
  • 2 cloves garlic, minced
  • 1 can (10.5 oz) cream of chicken soup
  • 1 cup chicken broth
  • 1 teaspoon dried thyme
  • 0.5 teaspoon black pepper
  • 0.25 teaspoon salt
  • 1 cup cheddar cheese, shredded
  • 1 package (16 oz) refrigerated biscuit dough

Instructions
 

  • Preheat the oven to 375°F (190°C).
  • In a large mixing bowl, combine the shredded chicken, frozen peas and carrots, diced potatoes, onion, minced garlic, cream of chicken soup, chicken broth, thyme, black pepper, and salt. Mix until well combined.
  • Pour the chicken mixture into a greased 9x13 inch casserole dish, spreading it evenly across the bottom.
  • Sprinkle the shredded cheddar cheese over the chicken mixture.
  • Take the biscuit dough and cut each biscuit into quarters. Scatter the biscuit pieces evenly over the top of the casserole.
  • Bake in the preheated oven for 25-30 minutes, or until the biscuits are golden brown and the filling is bubbling.
  • Remove the casserole from the oven and let it cool for 5-10 minutes before serving.

Notes

Serve the casserole hot directly from the dish, garnished with fresh parsley for a pop of color.
Keyword casserole, chicken, pot pie