Homestyle Chicken Pot Pie Casserole: Easy Weeknight Meal (Print Version)

This Homestyle Chicken Pot Pie Casserole brings all the creamy, savory comfort of a classic pie without the fuss. An easy weeknight dinner for busy families.

# Recipe Info:

Prep Time: 15 Minutes minutes
Cook Time: 30 Minutes minutes
Total Time: 45 minutes
Servings: 6 Servings
Difficulty: Beginner
Cuisine: American
Dietary: Contains Dairy, Gluten

# Ingredients:

→ Main Casserole Components

01 - 2 cups cooked chicken, shredded or diced
02 - 1 (10.5 oz) can cream of chicken soup (low-sodium preferred)
03 - 1 (10 oz) bag frozen mixed vegetables (peas, carrots, corn, green beans)
04 - 1 cup chicken broth (low-sodium preferred)
05 - 1/2 cup whole milk
06 - 1 (16.3 oz) can refrigerated flaky biscuits

→ Flavor Boosters & Thickening Agents

07 - 2 tbsp unsalted butter
08 - 1/2 yellow onion, diced
09 - 2 cloves garlic, minced
10 - 1 tsp dried thyme
11 - 1/4 cup all-purpose flour
12 - 1/2 tsp black pepper, freshly ground
13 - Salt to taste

→ Topping & Finishing Touches

14 - 2 tbsp fresh parsley, chopped (optional, for garnish)

# Instructions:

01 - First things first, get your chicken ready. If you’re using a rotisserie chicken, shred it up. If not, cook your chicken breasts and dice them small. While you're at it, grab those frozen veggies and let them sit out for a few minutes; no need to thaw completely, but it helps. I always forget to do this ahead of time, then I'm frantically trying to break apart frozen blocks, oops!
02 - Melt the butter in a large oven-safe skillet or Dutch oven over medium heat. Add the diced onion and cook until it's soft and translucent, about 5-7 minutes. Stir in the minced garlic and dried thyme, cooking for just another minute until fragrant. Don't let the garlic burn – I've done that before, and it taints the whole dish, trust me! Sprinkle in the flour and cook, stirring constantly, for about 1-2 minutes. This is your roux, thickening magic!
03 - Slowly, and I mean *slowly*, whisk in the chicken broth, then the milk. Keep whisking to avoid lumps! Bring the mixture to a gentle simmer, stirring frequently, until the sauce thickens. It should coat the back of a spoon. Season with a good pinch of salt and plenty of black pepper. Taste it here! This is where you adjust for flavor. Sometimes I add a little more thyme if I'm feeling extra herby.
04 - Stir in your shredded cooked chicken and the frozen mixed vegetables into the creamy sauce. Let it simmer for another 5 minutes, allowing the flavors to meld and the veggies to warm through. If it seems too thick, a splash more broth or milk will fix it. I once got distracted and let it get *way* too thick; had to add almost a cup of broth to save it! Learning curve, right?
05 - Preheat your oven to 375°F (190°C). Arrange the refrigerated biscuits on top of the Homestyle Chicken Pot Pie Casserole filling. You can place them close together or leave a little space for that golden brown crispiness. I usually lay them out like a patchwork quilt, overlapping slightly. Make sure the skillet you're using is oven-safe! If not, transfer the filling to a 9x13 inch baking dish.
06 - Bake for 20-25 minutes, or until the biscuits are beautifully golden brown and cooked through, and the filling is bubbly and hot. The smell, oh my goodness, the smell! It'll fill your kitchen with pure comfort. Let the Homestyle Chicken Pot Pie Casserole rest for about 5-10 minutes before serving. This helps the sauce set up and prevents burnt tongues. Garnish with fresh parsley if you're feeling fancy!

# Notes:

01 - Always taste and adjust seasoning for the sauce before adding the chicken and veggies; it makes all the difference.
02 - For easier cleanup, use an oven-safe skillet so you don't have to transfer the filling.
03 - If you're out of mixed veggies, a bag of frozen peas and carrots works just as well.
04 - Serve with a crisp green salad to balance the richness of the casserole.

# Equipment Needed:

01 - Large oven-safe skillet or Dutch oven (or 9x13 inch baking dish)
02 - Whisk
03 - Spatula
04 - Measuring cups and spoons

# Nutrition (Per Serving):

Calories: 450-550
Total Fat: 25-35g
Total Carbohydrate: 35-45g
Protein: 25-35g

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