Can I use leftover chicken for this casserole?

Absolutely! Using leftover or rotisserie chicken is a fantastic shortcut. Just add it at the end with the peas and skip the poaching step. It saves time and tastes just as delicious.

Can I make the filling ahead of time?

Yes! You can make the filling up to 2 days in advance, refrigerate it, and then add the biscuit topping and bake when ready to serve. Let the chilled filling sit at room temperature for about 30 minutes before assembling.

What if I don’t have heavy cream?

No worries! You can substitute half and half, or even whole milk mixed with a bit of butter to enrich it. The sauce will still be creamy and delicious.

How do I keep the biscuit topping from getting soggy?

Make sure to dollop the biscuit dough on top just before baking and brush it with an egg wash for a crisp crust. Also, letting the casserole rest a few minutes after baking helps the filling to thicken and prevent sogginess.

Creamy Chicken Pot Pie Casserole

Description

This Chicken Pot Pie Casserole combines tender chicken, vegetables, and a creamy herb-infused filling topped with a rustic biscuit crust. It’s a comforting, hearty dish perfect for family dinners, featuring a flavorful sauce thickened with flour and enriched with heavy cream, baked until golden and bubbly.

Ingredients

Scale

Filling

2 small boneless skinless chicken breasts
4 cups chicken broth
4 tablespoons butter
1 small yellow onion, finely diced
2 ribs celery, diced
3/4 cup carrots, diced
3 cloves garlic, minced
1/2 teaspoon dried thyme
1/2 teaspoon dried rosemary
1/2 teaspoon dried parsley
1/4 teaspoon ground sage
1/4 teaspoon black pepper
1 teaspoon Worcestershire sauce
1 teaspoon Dijon mustard
1/3 cup flour
3/4 cup heavy cream
1 chicken bouillon cube
1 large Yukon Gold potato
Salt and pepper to taste
3/4 cup frozen peas

Biscuit Topping

2 cups all-purpose flour (240 grams)
2 teaspoons baking powder
1/2 teaspoon baking soda
3/4 teaspoon salt
1/2 cup (1 stick) cold butter
1/2 cup sour cream
1/4 cup milk (any kind)

Egg Wash

1 egg, beaten
1 tablespoon milk

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Instructions

Cook the Chicken: Add the chicken broth to a medium saucepan and gently bring it to a very gentle bubble. Add the chicken breasts and cook for 15 minutes until cooked through. Remove the chicken and let it rest for 5-10 minutes before shredding or cubing it. Reserve the broth for later use.
Sauté Vegetables and Herbs: In a wide, high-walled skillet, melt the butter over medium heat. Add diced onions, carrots, and celery, sautéing for 6 minutes until softened. Stir in garlic and all herbs (thyme, rosemary, parsley, sage), black pepper, Worcestershire sauce, and Dijon mustard; cook for 2 minutes.
Make the Roux: Sprinkle the flour into the skillet and cook for 2 minutes, stirring continuously to form a roux.
Add Liquids: Gradually add 2 cups of reserved chicken broth in small splashes, stirring constantly. Follow with the heavy cream and the chicken bouillon cube, stirring to combine. Lower heat to medium-low.
Prepare Potatoes: Peel and dice the Yukon Gold potato into 1/2-inch chunks. Season lightly with salt and pepper, then add to the skillet. Bring the mixture to a boil, then reduce to a gentle simmer.
Simmer Filling: Simmer uncovered for about 20 minutes, stirring regularly to prevent sticking. Add additional chicken broth little by little to manage the filling’s consistency. Once potatoes are fork tender, stir in frozen peas and shredded chicken; simmer together for 3 more minutes.
Assemble Filling in Dish: Transfer hot filling to a lightly greased 9 x 13-inch casserole dish. It will thicken further as it stands.
Prepare Biscuit Topping: Preheat oven to 400 degrees Fahrenheit. In a large bowl, whisk together flour, baking powder, baking soda, and salt. Cut cold butter into small cubes, then use a pastry cutter or fork to work it into the dry ingredients until coarse crumbs form. Stir in sour cream and milk gently with a spatula until just combined; do not overmix—the dough should remain crumbly.
Top the Casserole: Take small handfuls of biscuit dough and scatter over the chicken filling, covering most of the surface with a rustic look.
Apply Egg Wash: Whisk together the beaten egg and milk, then brush lightly over the biscuit topping for a golden finish.
Bake: Bake uncovered for 30 minutes until the biscuit topping is golden and a toothpick inserted comes out clean. The filling should be hot and bubbly.
Rest and Serve: Remove from oven and let the casserole cool for 5 minutes before serving.

Notes

Make-Ahead: Prepare the filling in advance and refrigerate in an airtight container for up to 2 days. Prepare the biscuit topping immediately before baking to keep leavening agents active. Let refrigerated filling come to room temperature for 30 minutes before assembling and baking.
Chicken Options: Use 2 1/2 lbs bone-in chicken for more flavor or substitute with 3 cups leftover or rotisserie chicken without simmering in broth.
Filling Thickness: Simmer longer for thicker, more concentrated filling. Adjust broth addition gradually for desired consistency.
Potato Choice: Yukon Gold potatoes are preferred for their texture; russet potatoes can be used alternatively. Limiting to 1 large potato balances the carb content since the biscuit topping adds carbs as well.
Storage: Store leftovers in airtight containers in the refrigerator for up to 3 days or freeze for up to 3 months. Reheats well from frozen.

Nutrition

Serving Size: 1 serving (about 1/6 casserole)
Calories: 510 kcal
Sugar: 3 g
Sodium: 740 mg
Fat: 30 g
Saturated Fat: 17 g
Unsaturated Fat: 11 g
Trans Fat: 0.3 g
Carbohydrates: 35 g
Fiber: 3 g
Protein: 25 g
Cholesterol: 105 mg