One-Pan Chicken Pot Pie Bake
Chicken Pot Pie Casserole transforms a classic comfort food into a hearty, weeknight-ready bake that’s as nostalgic as it is delicious.
It’s everything you love, with even less fuss.
Tender chicken, buttery vegetables, and a creamy herb-infused sauce all bake under golden, fluffy biscuits for a crowd-pleasing casserole that tastes like a hug in a dish.
Star Players in This Chicken Pot Pie Casserole
- Cooked, shredded chicken – Juicy and protein-rich, the heart of the casserole. It soaks up the creamy sauce beautifully.
- Carrots, celery & onion – The aromatic trio adds texture, sweetness, and classic pot pie flavor.
- Frozen peas – A pop of color and gentle sweetness that rounds out the veggie mix.
- Butter & flour – This duo forms the flavorful roux, creating a velvety base for the sauce.
- Milk & chicken broth – These combine for a rich, creamy texture that binds every bite.
- Dijon mustard & thyme – Subtle tang and herby depth add a gourmet twist without overpowering.
- Biscuit dough – Golden and flaky, this shortcut topping gives you pot pie vibes with half the effort.
Let’s Make It: Chicken Pot Pie Casserole Steps
Start by sautéing carrots, celery, and onion with butter, thyme, and salt until tender and fragrant. Stir in flour to create a roux, then whisk in milk, broth, Dijon, and spices to form a smooth sauce.
Once thickened, stir in shredded chicken and peas. Taste and adjust seasoning. Spoon into a casserole dish and top with evenly spaced biscuit dough rounds.
Bake until bubbling and golden, then let rest briefly before serving. Warm, cozy, and just waiting for a fork.
Cozy Comfort Tips & Tasty Twists
For added depth, toss in a splash of white wine when cooking the vegetables—just before adding the flour. It lends a lovely brightness to the creamy sauce.
Prefer a crusty top? Use puff pastry or pie dough instead of biscuit dough for a more traditional pot pie texture.
Add mushrooms or swap the peas for corn if you’d like a different veggie spin. And if you have leftover rotisserie chicken, it works perfectly here—no extra cooking required.
To lighten things up a bit, swap half the milk with unsweetened almond milk and use reduced-fat biscuit dough.
Keeping It Delicious Later: Storing Chicken Pot Pie Casserole
Let leftovers cool to room temperature before covering tightly and storing in the fridge for up to 4 days.
To reheat, bake at 350°F until warmed through and biscuits are crisp again—about 20–25 minutes. For individual portions, the microwave works well, though the biscuits may soften slightly.
For longer storage, freeze tightly wrapped portions for up to 2 months. Thaw overnight in the fridge and reheat in the oven for best texture.
One-Pan Chicken Pot Pie Bake
Ingredients
- 1 cup frozen peas
- 1 tablespoon Dijon mustard
- 2 cups whole milk
- 1 teaspoon chopped fresh thyme
- 1/2 teaspoon garlic powder
- 1 large yellow onion diced (about 1½ cups)
- 1 16.3-ounce tube biscuit dough
- 1/2 teaspoon freshly ground black pepper
- 1 cup low-sodium chicken broth
- 4 tablespoons all-purpose flour
- 4 tablespoons butter
- 3 medium carrots diced (about 1½ cups)
- 1 teaspoon kosher salt divided
- 3 stalks celery diced (about 1½ cups)
- 4 cups cooked shredded chicken
Instructions
- Preheat the oven to 375°F, positioning the rack in the center.
- In a large skillet set over medium-high heat, melt the butter. Add the carrots, celery, onion, thyme, and ½ teaspoon of the salt, cooking and stirring frequently until the vegetables are softened, approximately 5 to 7 minutes.
- Stir in the flour to coat the vegetables and continue cooking for an additional 2 minutes.
- Pour in the milk, chicken broth, Dijon mustard, garlic powder, and remaining ½ teaspoon salt, whisking thoroughly to blend. Raise the heat to high and bring the mixture to a boil.
- Reduce to medium heat and simmer, stirring regularly, until the sauce thickens, about 3 to 5 minutes. Incorporate the shredded chicken and peas, tasting and adjusting the seasoning as necessary.
- Spoon the prepared filling into a 13-by-9-inch baking dish. Evenly place the biscuits over the surface of the filling. Lightly season the top with additional salt and pepper.
- Bake for 22 to 25 minutes, or until the filling is bubbling and the biscuits are puffed and golden brown. Allow the dish to rest for 5 minutes before serving.