Name: Chicken Pot Pie Casserole
Ingredients: 2 tbsp butter; 1 small onion, diced; 2 cloves garlic, minced; 2 cups cooked chicken, shredded or diced (rotisserie, leftover, or canned); 2 cups frozen mixed vegetables (peas, carrots, corn); 1 can (10.5 oz) cream of chicken soup (or substitute cream of mushroom/celery or thick gravy); 1/2 cup milk (any kind); 1/2 tsp salt; 1/2 tsp black pepper; 1/2 tsp dried thyme (optional); 1/4 tsp poultry seasoning (optional); 1 can refrigerated biscuit dough or 1 sheet puff pastry; Optional: 1 egg or milk for egg wash; Stir in 1 cup shredded cheddar for extra cheesy goodness; Sprinkle Everything Bagel Seasoning on top of biscuits for a savory crunch; Add extra veggies like broccoli or spinach; Substitute turkey for chicken (post-holiday favorite!)

Description

A cozy, creamy filling loaded with chicken and vegetables, topped with golden, buttery biscuits. This casserole is family-friendly, freezer-friendly, and perfect for any night you crave comfort without the fuss of a traditional pie crust.

Ingredients

Scale

Filling:

2 tbsp butter
1 small onion, diced
2 cloves garlic, minced
2 cups cooked chicken, shredded or diced (rotisserie, leftover, or canned)
2 cups frozen mixed vegetables (peas, carrots, corn)
1 can (10.5 oz) cream of chicken soup (or substitute cream of mushroom/celery or thick gravy)
1/2 cup milk (any kind)
1/2 tsp salt
1/2 tsp black pepper
1/2 tsp dried thyme (optional)
1/4 tsp poultry seasoning (optional)

Topping:

1 can refrigerated biscuit dough or 1 sheet puff pastry
Optional: 1 egg or milk for egg wash

Optional Twists:

Stir in 1 cup shredded cheddar for extra cheesy goodness
Sprinkle Everything Bagel Seasoning on top of biscuits for a savory crunch
Add extra veggies like broccoli or spinach
Substitute turkey for chicken (post-holiday favorite!)

Instructions

Preheat Oven: 375°F (190°C). Grease a 9×13-inch casserole dish.
Cook Aromatics: Melt butter in a skillet over medium heat. Cook onion 3–4 min until translucent, then add garlic and cook 1 min.
Make Filling: Add chicken, frozen veggies, cream of chicken soup, milk, and seasonings. Stir well and simmer 5 min until slightly thickened. Taste and adjust seasonings.
Assemble: Pour filling into prepared casserole dish, spreading evenly.
Add Topping: Place biscuits on top (whole or quartered for more coverage) or cover with puff pastry. Brush with egg wash if desired.
Bake: 25–30 min until filling is bubbly and topping is golden. Let rest 5 min before serving.

Notes

Thickening: If filling is runny, simmer longer or stir in 1 tbsp cornstarch mixed with 2 tbsp cold milk/water.
Make Ahead:
- Refrigerate: Assemble up to 24 hrs ahead; bake adding 5–10 min.
- Freeze: Assemble unbaked, wrap tightly, freeze up to 3 months; bake from frozen, adding 15–25 min.
Even Biscuit Cooking: Use warm filling and cut biscuits into smaller pieces for uniform baking.
No Skillet? Use a saucepan or pot to sauté onions and garlic before adding the rest.