Save to Pinterest Comfort food does not get easier than this Lazy Chicken Pot Pie Casserole where all those cozy nostalgic flavors come together with almost zero fuss. This is my go-to dish when my family is craving something hearty but I do not have time to fuss over pie dough from scratch. Using cooked chicken and a shortcut biscuit topping you get a bubbly golden casserole in just under an hour.
I first whipped this up with fridge odds and ends and now I always keep a can of biscuits on hand. My kids inhale it and it has saved dinner more times than I can count.
Ingredients
- Cooked chicken: three cups is the hearty base and using rotisserie makes this effortless pick moist white or dark meat for best flavor
- Frozen peas and carrots: bring sweetness and color for classic pot pie vibes always check for vibrant color and no signs of freezer burn
- Frozen corn: adds extra sweetness and a pop of sunshine yellow look for plump kernels that are free-flowing in the bag
- Diced onion: brings a savory foundation choose firm onions with gleaming papery skins for best flavor
- Unsalted butter: lets you control saltiness and lends richness pick high-quality butter for a creamier sauce
- All-purpose flour: thickens the sauce and provides body sift flour for clump-free blending
- Low-sodium chicken broth: is the backbone of the gravy opt for a broth with clean ingredients for pure chicken flavor
- Whole milk: gives the sauce richness and a velvety texture use fresh milk for the best creaminess
- Salt and pepper: season to taste so do not be shy with freshly ground black pepper for a big flavor punch
- Dried thyme: adds a savory herby layer always check freshness by rubbing a bit between your fingers it should be aromatic
- Refrigerated biscuit dough: makes topping completely foolproof look for plump dough without dents in the can for the fluffiest biscuits
Instructions
- Build the Roux:
- Melt butter in a large skillet over medium heat. Add diced onion and cook slowly for three to four minutes. Onions should look translucent and smell fragrant. Sprinkle in flour and stir frequently for a minute. This creates a smooth paste and prevents raw flour taste.
- Create the Sauce:
- Slowly whisk in chicken broth and milk. Pour gradually while whisking to avoid lumps. Add salt black pepper and dried thyme. Continue stirring the mixture for three to four minutes so it thickens to a creamy consistency.
- Combine Filling Ingredients:
- Add the cooked chicken peas and carrots and frozen corn to the thickened sauce. Stir well ensuring everything gets evenly coated. Simmer for two minutes so the veggies heat through without becoming mushy.
- Transfer to Baking Dish:
- Pour the creamy filling into a nine by thirteen inch baking dish. Use a spatula to spread the mixture into every corner for an even layer.
- Add Biscuit Topping:
- Pop open your biscuit can. Arrange the biscuits gently over the filling spacing them out for best browning. Do not press them deep into the filling so they bake up golden and puffy.
- Bake to Perfection:
- Place the dish in a preheated four hundred degree oven. Bake for twenty to twenty five minutes until the biscuits are deep golden brown and the filling is bubbling around the edges.
- Rest Before Serving:
- Take your casserole out and let it cool for five minutes. This helps the filling set up for easier serving and means no burnt tongues at the table.
Save to Pinterest Every time I make this for Sunday dinner my husband goes back for seconds before I even sit down. There is something about the buttery biscuits and ultra-creamy filling that brings back childhood for me. The frozen veggies really make it taste nostalgic and save so much time.
Storage Tips
Once cooled leftover casserole keeps well for three days tightly covered in the fridge. I always portion it out for quick lunches—the biscuit topping keeps surprisingly well and reheats nicely in the microwave or toaster oven. If you want to freeze leftovers wrap pieces individually. Thaw in the fridge overnight then reheat gently so the sauce stays creamy.
Ingredient Substitutions
Rotisserie turkey or leftover Thanksgiving turkey swaps in effortlessly for the chicken. You can also throw in other frozen vegetables like green beans diced potatoes or small broccoli florets for a fresh spin. For the topping puff pastry sheets cut into squares give a fancy twist if you are out of biscuit dough.
Serving Suggestions
Spoon this bubbly casserole into wide bowls for the ultimate comfort food experience. I love serving it with a crisp green salad or tangy pickles on the side to cut the richness. If you like a bit of heat add a dash of hot sauce over your portion before digging in.
Lazy Chicken Pot Pie Traditions
Chicken pot pie has roots in American farmhouse cooking but the biscuit-topped version is all about weeknight simplicity. The shortcut biscuit topping became popular during the mid-century when convenience foods hit supermarkets. My grandmother always reached for her cast iron skillet for the best crusty edges—give it a try if you own one.
Seasonal Adaptations
Switch up the vegetables to match the seasons Add fresh herbs in the springtime for brightness Swap milk for a splash of cream in colder months for extra richness
Success Stories
Friends have sent me photos of their bubbly casseroles saying their picky kids devoured every bite. One reader told me it is now her go-to for comforting potlucks since it travels so well. Every cook has a story about sneaking in extra veggies—all have ended with empty casserole dishes.
Freezer Meal Conversion
If planning ahead assemble the filling and top with biscuits but do not bake. Wrap tightly and freeze for up to two months. When ready to cook bake straight from the freezer covered for fifteen minutes then uncover and bake additional time until the biscuits are browned and filling is hot.
Save to Pinterest The most important secret of all let it sit a few minutes before digging in or you will lose all that creaminess to runny juices. This is true cozy comfort in every bite.
Common Recipe Questions
- → Can I use leftover chicken instead of rotisserie?
Yes, any cooked chicken—shredded or diced—works well for this casserole. Rotisserie is just convenient.
- → What vegetables can I substitute?
Green beans, diced potatoes, bell peppers, or broccoli florets can be swapped for peas, carrots, or corn.
- → Is it possible to make this dairy-free?
Replace butter with oil and use non-dairy milk alternatives. Check biscuit packaging for dairy content.
- → How can I make the topping lighter?
Opt for reduced-fat or whole-grain biscuits, or use puff pastry squares for a lighter variation.
- → Can this dish be stored for later?
Cool completely then refrigerate in an airtight container for up to 3 days. Reheat in the oven for best texture.
- → Are there options for gluten-free?
Use gluten-free flour for the sauce, and find gluten-free biscuit dough to meet dietary needs.