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Chicken Pot Pie Casserole

Chicken pot pie casserole with a creamy chicken-and-vegetable filling and a golden biscuit or puff pastry top. Baked until bubbling, with tender carrots, celery, peas, and corn in a thick thyme-seasoned sauce.
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Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings: 8 servings
Course: Main Dish
Cuisine: American
Calories: 540
Ingredients Equipment Method Notes

Ingredients
  

Cooked chicken, shredded
  • 3 cup cooked chicken, shredded
Frozen peas
  • 1 cup frozen peas
Frozen corn
  • 1 cup frozen corn
Cooked carrots, diced
  • 3 carrots, diced and cooked
Celery, diced
  • 3 stalks celery, diced
Onion, diced
  • 1 onion, diced
Unsalted butter
  • 4 tbsp unsalted butter
Flour
  • 3 tbsp flour
Chicken broth
  • 2 cup chicken broth
Heavy cream
  • 1 cup heavy cream
Fresh thyme
  • 1 tsp fresh thyme
Garlic powder
  • 0.5 tsp garlic powder
Refrigerated biscuits or puff pastry
  • 1 can (16 oz) refrigerated biscuits or puff pastry
Salt and pepper
  • 1 salt and pepper to taste

Equipment

  • 1 sheet pan

Method
 

Make the filling
  1. Preheat the oven to 400F. In a skillet, sauté the onion, carrots, and celery in the butter for 5 minutes, stirring occasionally until softened and fragrant.
  2. Whisk in the flour and cook for 1 minute. This should look slightly paste-like and smell nutty (visual cue: no dry flour streaks).
  3. Gradually add the chicken broth and heavy cream while whisking. Simmer until thick, about 3–5 minutes (visual cue: the sauce coats the back of a spoon).
  4. Stir in the chicken, peas, corn, fresh thyme, and garlic powder, then season with salt and pepper to taste. Cook 1–2 minutes just to heat through (visual cue: steady bubbling at the edges of the filling).
Assemble and bake
  1. Pour the filling into a 9x13 dish. Spread it into an even layer so it bakes uniformly (visual cue: flat, level surface).
  2. Top with the refrigerated biscuits or puff pastry. Arrange to cover the surface evenly with edges meeting lightly (visual cue: a full golden-browning top).
  3. Bake for 25–30 minutes at 400F until golden and the filling is bubbling. Let it stand 5 minutes before serving so the sauce thickens (visual cue: bubbles settle slightly).

Notes

Pro tip: for extra thick filling, simmer the sauce until it clearly coats a spoon before adding the chicken and vegetables. Refrigerate leftovers in a sealed container up to 3–4 days. Freezing: yes—freeze baked portions up to 2 months; reheat at 350F until hot and bubbling. Dietary swap: use half-and-half or evaporated milk instead of heavy cream for a lighter texture (thickness may be slightly less).