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This chicken pot pie casserole is cozy, delicious, and homemade comfort food at its best. This tasty one-pot dinner has a flavorful, creamy base, made without canned condensed soup. The filling is paired with LOTS of veggies, potatoes, tender chicken, and is topped with a homemade herby biscuit topping (no Bisquick!).
Leading up to publishing this chicken pot pie casserole recipe, I had to make it SO MANY TIMES in just a few weeks.
A few times to test it, and then one time to photograph it…only to realize later that I accidentally deleted the photos. And we’re still not sick of it, so that’s how you know this recipe is a keeper.
My childhood distrust of canned cream of “something” soup led me to create a super simple from-scratch cream sauce for this recipe. Just like with all my other homemade casserole recipes, you won’t need anything fancy – just a skillet or a saucepan, and a whisk.
Pro Tips/Recipe Notes
- Celery seed and celery salt are not interchangeable. This recipe calls for celery seed.
- Do not skip the step of warming the milk before adding it to the floured onion/garlic mixture. This will prevent the sauce from breaking/curdling.
- If you prefer to use leftover cooked chicken, the baking time remains the same. Add the chicken in step 11 in the printable recipe card below.
Cozy Chicken Pot Pie Casserole With Herby Biscuits
This chicken pot pie casserole is cozy, delicious, and homemade comfort food at its best. This tasty one-pot dinner has a flavorful, creamy base, made without canned condensed soup. The filling is paired with LOTS of veggies, potatoes, tender chicken, and is topped with a homemade herby biscuit topping (no Bisquick!).
Equipment
- Pie pan
Ingredients
Casserole
- 3 cups carrots {peeled and chopped}(~6 carrots)
- 1 cup celery {chopped}{~2 stalks}
- 2 cups peeled and cubed potatoes {~2 Russet or 3 yellow potatoes}
- 1 lb chicken breast {cut into 1/2 to 1 inch cubes}
- 1/3 cup salted butter
- 1/3 cup white onion {diced}
- 4 cloves garlic {minced}
- 1 tsp sea salt
- 1/2 tsp black pepper
- 1/4 tsp celery seed {not celery salt}
- 1 tsp dried parsley
- 1/4 cup all-purpose flour
- 1 1/2 cup chicken stock {warmed}
- 1 1/4 cup whole milk {warmed}
- 3/4 cup frozen peas
Biscuit Topping
- 2 cups all-purpose flour
- 1/2 tsp salt
- 1/2 tsp baking soda
- 1 tsp baking powder
- 1 tsp dried parsley
- 1 tsp dried rosemary {or 1/2 tsp fresh}
- 1/2 tsp dried sage {or 1 tsp fresh)
- 1/4 tsp onion powder
- 2 tsp garlic powder
- 5 tbsp salted butter {melted}
- 1 1/3 cups whole milk {2% ok}
Instructions
- Preheat the oven to 375˚F.
- Spray or butter a 9×13 casserole dish.
- Place carrots, celery, potatoes, and chicken cubes in a medium saucepan and cover with water (~4 cups). Bring to a boil for 1 minute, and then cover and simmer on medium heat until vegetables are soft (~10-15 minutes).Pro tip: It will foam a bit for the first few minutes, but that is normal.3 cups carrots, 1 cup celery, 2 cups peeled and cubed potatoes, 1 lb chicken breast
- Drain the vegetables and chicken, add the peas, and set them aside.3/4 cup frozen peas
- While the vegetables are cooking, heat a large frying pan over medium-low heat.
- Melt butter and cook onion over medium-low heat until softened (~5 minutes).1/3 cup salted butter, 1/3 cup white onion
- Add garlic, salt, pepper, celery seed, and parsley. Cook for 2 minutes, stirring often.4 cloves garlic, 1 tsp sea salt, 1/2 tsp black pepper, 1/4 tsp celery seed, 1 tsp dried parsley
- Sprinkle butter mixture with flour, whisking slowly. Cook for 3 minutes, stirring often.1/4 cup all-purpose flour
- Slowly whisk in chicken stock, warmed whole milk, whisking constantly to incorporate.1 1/2 cup chicken stock, 1 1/4 cup whole milk
- Increase the temperature to medium heat and whisk slowly while it cooks down for 5 minutes.
- Combine cooked vegetables and chicken in the buttered 9×13 dish.
- Pour or spoon the warm sauce over the top of the vegetables and chicken. Gently stir to combine.
Make the Biscuit Topping
- Mix all the dry ingredients in a medium bowl.2 cups all-purpose flour, 1/2 tsp salt, 1/2 tsp baking soda, 1 tsp baking powder, 1 tsp dried parsley, 1 tsp dried rosemary, 1/4 tsp onion powder, 2 tsp garlic powder, 1/2 tsp dried sage
- Add the melted butter, mix, and then add milk, and mix everything until just combined.5 tbsp salted butter, 1 1/3 cups whole milk
Assemble the Casserole
- Drop spoonfuls of the biscuit topping over the top of the chicken and veggie mixture.
- Bake uncovered for 30-37 minutes or until the biscuit topping is lightly browned.
- Remove from the oven and let stand for 10-15 minutes before cutting/serving.
If the biscuits are browning too quickly but the casserole isn't done cooking, you can loosely tent the top of the baking dish with foil.
Notes
- Celery seed and celery salt are not interchangeable. This recipe calls for celery seed.
- Do not skip the step of warming the milk before adding it to the floured onions. This will prevent the sauce from breaking/curdling.
- Nutrition values are an estimate only.
Nutrition
Serving: 1.5cupsCalories: 468kcalCarbohydrates: 50gProtein: 22gFat: 20gSaturated Fat: 11gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gTrans Fat: 1gCholesterol: 86mgSodium: 831mgPotassium: 937mgFiber: 5gSugar: 9gVitamin A: 8784IUVitamin C: 21mgCalcium: 171mgIron: 3mg
Nutrition information is automatically calculated, so should only be used as an approximation.
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