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Chicken Pot Pie Casserole

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  • 3 cups cooked chicken, cubed (for this recipe, I used cooked chicken thighs, but you can also use chicken breast or meat from a roast chicken if you like)
  • 3 tbsps butter
  • 2 cloves of garlic, minced
  • 1 cup onion, chopped
  • 1 ⅓ cups carrots, chopped
  • 1 cup celery, chopped
  • 2 cups potatoes, cut into bite-sized cubes
  • 1 cup frozen peas
  • 4 sprigs or more fresh thyme
  • 3 tbsps all purpose flour
  • 2 cups chicken broth
  • 1 cup heavy cream (half and half works too!)
  • Salt and pepper, to taste
  • 1 can of Pillsbury biscuits (sometimes I use 2 cans, it just depends on how many you’d like on top!)
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  1. Preheat the oven to 375°F.
  2. Grab your trusty frying pan and melt the butter on medium heat. Add the onions and cook until they’re soft and fragrant.
  3. Now it’s time for the rest of the veggies! Add the celery, garlic, carrots, potatoes, and frozen peas. Toss in the fresh thyme and stir everything around until the veggies soften, which should take about 15 minutes.
  4. Sprinkle the flour over the veggies, stirring well to combine and to make sure the flour is dissolved. Cook for about 2 minutes to cook off that raw flour taste.
  5. Pour in the chicken broth and bring the mix to a boil, then reduce the heat and add the heavy cream.Stir in the cooked chicken and let everything simmer for another 10 – 15 minutes on low heat.
  6. Keep an eye on your filling – you want it thick and hearty, but not dry!
  7. Season your filling with salt and pepper to taste.
  8. Now, grab a 9″x13″ baking dish and pour in your filling.
  9. Open up your can of Pillsbury biscuits and arrange them on top of the filling. Don’t worry if they touch – they’ll bake up beautifully!
  10. Bake for about 20-25 minutes, or until the biscuits are golden brown and the filling is bubbling. Let it stand for about 10 minutes before serving.
  • Prep Time: 20
  • Cook Time: 30-40
  • Category: Main
  • Method: Stove Top/Oven
  • Cuisine: Comfort Food