Chicken Pot Pie Casserole is the ultimate comfort food. We top with easy homemade biscuits for the best cozy dinner.
When I'm in the mood for something cozy, I turn to chicken pot pie casserole. There's something about a warm, chicken and veggie filling that just hits. But instead of a pie crust, I actually think a biscuit chicken pot pie is even better. If you haven't tried a homemade biscuit topping before, you're in for a treat.
This chicken pot pie casserole is the best comfort meal that still packs in nutrients. You'll want it when you're sick, during those cold evenings, and every moment in between. It's a must-have meal during fall and winter!
Why This Recipe Is Dietitian Approved
- Easy freezer meal. This chicken pot pie casserole freezes really well so you can make a double batch and stick one in the freezer for a future meal.
- Nutrient-dense. We add tons of veggies in this casserole and have chicken as a solid source of lean protein.
- No heavy cream. Most chicken pot pies use heavy cream in the filling, but we lightened this recipe up with chicken broth for a lower fat version that is still flavourful.
Ingredients
Butter. You can use olive oil if you desire, however the butter helps create the creamiest flavour that is unmatched in classic comfort food recipes.
Frozen vegetables. Look for frozen mixed vegetables (typically corn, carrots, green peas and green beans) like this one. YOu do not need to defrost them first.
Cauliflower. A great source of fibre and vitamin C. The cauliflower soaks up the chicken broth and spices as it cooks, adding lots of flavour.
Spices. Garlic powder, onion powder, salt and black pepper are the only spice you need for this recipe.
Dijon mustard. Use old fashioned dijon mustard for the perfect rich tang in this recipe.
Milk. We use milk as a lower fat alternative to heavy cream! I recommend using at least 2% milk fat for the thickest filling; however if you are in a pinch 1% milk will work as well.
Chicken broth. Look for a low sodium option. This helps us reduce additional sodium in this recipe and allows us to customize the taste to meet our preferencs
Chicken. Any type of cooked boneless, skinless chicken. I recommend rotisserie chicken or chicken breasts. I also have a recipe for chicken breasts here.
Fresh thyme. For a fresh flavour that perfectly compliments the cozyness of this dish.
For the biscuits:
Self rising flour. This can usually be found in the baking aisle and is a combination of flour, baking powder and salt. I have also provided the measurements of each ingredient needed to substitute in the recipe card below.
Greek yogurt. My secret ingredient to reducing the fat content in biscuits.
Cheese. You can't have cheesy biscuits without cheese! Cheddar cheese tends to work best in terms of flavour for this recipe.
Butter. This adds a slight flakeyness to these biscuits that is essential.
The complete ingredient list with measurements can be found in the recipe card below.
Instructions
- Make your biscuits by whisking together, flour, and garlic powder. Add Greek yogurt, cold cubed butter and ½ cup of cheese. Mix well until a dough begins to form. Divide the dough into about 6-8 small balls. Set aside.
- Preheat the oven to 400 F and prepare a 13x9 inch casserole dish.
- In a large pan over medium-high heat add butter. Gently stir until the butter melts. Once melted, add onions and garlic and cook until fragrant and onions begin to turn translucent (about 5 minutes).
- To the pan, add frozen vegetables, diced cauliflower, garlic powder, onion powder, salt, pepper and dijon mustard. Stir well. Cook for about 7-10 minutes until the cauliflower begins to soften. Reduce the heat to low, and sprinkle the flour over the vegetables, stirring as you sprinkle to ensure everything is lightly coated and large clumps do not form.
- While stirring, add the milk and chicken broth- continuously stirring to ensure the liquid does not separate. Once added, cook with the lid off on low temperature for about 10 minutes, stirring periodically to thicken the liquid. Once thickened-stir in the cooked chicken and fresh thyme.
- To assemble your casserole- add the filling to the 13x9 inch baking dish. Flatten each of the biscuits gently using your hands until they are about ½ inch thick round discs. Top the casserole with the biscuits (I like to use any remaining dough to fill in large gaps). Brush each biscuit with melted butter and top with remaining ½ cup cheese.
- Bake uncovered for about 30 minutes until the biscuits turn slightly golden brown and the filling is bubbling.
Substitutions and Variations
To make gluten-free: use 1-to-1 gluten-free all purpose flour for both the filling and the biscuits.
To make vegetarian: I have not tried this, but you could try swapping the chicken for chickpeas.
To make nut-free: this recipe is naturally nut-free.
Feel free to swap the cauliflower for additional mixed vegetables (or any chopped veggie of choice).
If you don't want to make homemade biscuits, canned biscuits will also work fine.
Equipment
- Mixing bowl
- Casserole dish
Storage
Leftovers can be stored in the fridge for up to 3-4 days in an airtight container.
Chicken pot pie casserole can be stored in the freezer for up to 3 months. You can either porton the leftovers into individual air tight containers or freezer directly in the casserole dish by cooling and wrapping tightly with a layer of plastic wrap, followed by tinfoil. To reheat, allow to defrost in the fridge overnight before baking at about 325F for 20 minutes.
Looking to make this ahead? Prep the casserole (the filling and biscuits), allow to cool wrap and tightly with plastic wrap. Place in the fridge for up to 3 days before baking.
For longer storage, prep the casserole (the filling and biscuits), allow to cool and wrap tightly with plastic wrap and then add a layer of tin foil. This can be stored in the freezer for up to 3 months. To heat, defrost in the fridge overnight and bake as directed.
Top Tips for Success
For best results, try to make the biscuits as evenly shaped as possible (being careful that they do not exceed ½ inch thick). This helps ensure they are fully cooked.
To make this recipe easier, substitute the cauliflower with an additional 1 cup of frozen vegetables, use rotisserie chicken and canned, ready to cook biscuits (like these).
Frequently Asked Questions
This casserole already has some veggies, but I love added some additional veggies for extra fibre and nutrients. My go-to is a fresh salad like this kale crunch salad or arugula salad.
Substitute the flour in the filling and biscuits for all purpose gluten-free flour.
Hmm you could, but it will be slightly different! I would recommend using olive oil for the onion and garlic, non-dairy milk of choice in the filling, skipping the biscuit topping and just finishing the casserole off with shredded dairy-free cheese before baking.
More Cozy Recipes
Looking for more comforting meals like this biscuit chicken pot pie casserole? Try these next:
- Big Mac Casserole
- Cheesy Zucchini Beef Casserole
- Zucchini White Bean Tomato Bake
- Buffalo Spaghetti Squash Chicken Casserole
See you in the kitchen!
PS. I love seeing my recipes in action! If you decide to make this chicken pot pie casserole, don't forget to snap a photo and tag me on Instagram- @nourishedbynic or leave a comment and rating below letting me know how you liked it!
📖 Recipe
Biscuit and Chicken Pot Pie Casserole
Ingredients
For the biscuits:
- 1 + ¾ cups self rising flour * see note below for substitutions
- 1 teaspoon garlic powder
- 1.25 cup plain Greek yogurt 0 or 2% work best
- 2 tablespoon cold butter
- 1 cup of shredded cheddar cheese divided
- Melted butter for topping
For the filling:
- 2 tablespoon butter
- 1 yellow onion diced
- 4 cloves of garlic pressed
- 2 cups frozen vegetable mix corn, green peas, green beans, carrots
- 2 cups cauliflower florets chopped small
- 2 teaspoon garlic powder
- ½ teaspoon onion powder
- Salt and black pepper to taste
- 2 tablespoon old fashioned dijon mustard
- 4 tablespoon all purpose flour gluten free 1:1 flour will also work
- 1 cup milk of choice
- 1.5 cups low sodium chicken broth
- 1 lb cooked boneless skinless chicken, cubed (rotisserie chicken, or chicken breasts (link my thin chicken) work great)
- 3 tablespoon fresh thyme
Instructions
- Make your biscuits by whisking together, flour, and garlic powder. Add Greek yogurt, cold cubed butter and ½ cup of cheese. Mix well until a dough begins to form. Divide the dough into about 6-8 small balls. Set aside.
- Preheat the oven to 400 F and prepare a 13x9 inch casserole dish.
- In a large pan over medium-high heat ,add butter. Gently stir until the butter melts. Once melted, add onions and garlic and cook until fragrant and onions begin to turn translucent (about 5 minutes).
- To the pan, add frozen vegetables, diced cauliflower, garlic powder, onion powder, salt, pepper and dijon mustard. Stir well. Cook for about 7-10 minutes until the cauliflower begins to soften. Reduce the heat to low, and sprinkle the flour over the vegetables, stirring as you sprinkle to ensure everything is lightly coated and large clumps do not form.
- While stirring, add the milk and chicken broth- continuously stirring to ensure the liquid does not separate. Once added, cook with the lid off on low temperature for about 10 minutes, stirring periodically to thicken the liquid. Once thickened-stir in the cooked chicken and fresh thyme.
- To assemble your casserole, add the filling to the 13x9 inch baking dish. Flatten each of the biscuits gently using your hands until they are about ½ inch thick round discs. Top the casserole with the biscuits (I like to use any remaining dough to fill in large gaps). Brush each biscuit with melted butter and top with remaining ½ cup cheese. Bake uncovered for about 30 minutes until the biscuits turn slightly golden brown and the filling is bubbling.
Notes
Nutrition
The post Biscuit and Chicken Pot Pie Casserole appeared first on Nourished by Nic.