Chicken Pot Pie Casserole Recipe

Are you looking for a chicken pot pie casserole that’s going to give you tons of energy to get through the day and tastes amazing? This is the one for you! So much taste and flavor packed into one simple and easy recipe! Make this recipe and enjoy a hearty meal with your family and friends.

Chicken Pot Pie with Biscuits

Chicken Pot Pie Casserole

This Chicken pot pie with biscuits is absolutely delicious! This is an updated version on old fashioned chicken pot pie, in the oven. You still get the crunchy buttery crust, and the pot pie filling loaded with vegetables and spices, that you can bake and serve, all in the same casserole dish. And, it melts in your mouth.

This is a simple recipe you can make for dinner, and everyone will love it. Trust me, keep this recipe handy!

How to Make Chicken Pot Pie

The ingredients you will need to make this Chicken Pot Pie Casserole is in this list below. However, I have the full ingredients and recipe to print out towards the bottom of the page.

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Chicken Pot Pie Recipe

FOR THE CRUST

1 can of Grands flaky butter biscuits – 8 count

POT PIE FILLING:

2 Tablespoons of butter
2 Tablespoons of Olive oil
3 large chicken breasts
2 large white potatoes
4 carrots
1 large sweet onion
3 stems of Celery
1 bag of frozen peas
1 Tablespoon of minced garlic
1 – 2 Tablespoons of Garlic salt
3 bullion cubes
4 cups of water – boiling
1 Tablespoon of Corn starch
1 Tablespoon of brown sugar

Easy Chicken Pot Pie

Let’s start cooking.

First, melt the butter and olive oil in the casserole dish, and place the chicken breasts in the dish.

Sprinkle with garlic salt, seasoned salt, and pepper, and bake the chicken at 400 degrees for about 45 minutes, or until the juices run clear when pierced with a fork, and it’s no longer pink in the middle.

Place a piece of parchment paper on a cookie sheet, or baking sheet. Remove the biscuits from the package.

Place another piece of parchment paper on the counter, and place 2 of the biscuits on the parchment paper, then fold the paper over the biscuits, and roll out with the rolling pin, as thin as possible. I rolled mine out really thin.

Place the rolled biscuits on the parchment-lined cookie sheet, and continue until the cookie sheet is full.

Bake the rolled biscuits at 400 degrees for about 10 minutes, or until they are a dark golden brown. Remove it from the oven, and set it aside. Continue until all the biscuits have been baked. (see photos)

Casserole Ideas

While the chicken is baking, rinse and chop the potatoes, carrots, celery, and onion, and place them in a large bowl with the peas, add the garlic and set aside until time to bake.

Pour the water into a large bowl, or measuring bowl with a spout, and boil in the microwave.

Add the bullion cubes, and let them sit in the water to dissolve. When the 45 minutes is up, remove the chicken from the oven, and carefully cut the chicken breasts in bite size pieces, and leave them in the dish.

Place the vegetables in the casserole dish, and stir with the chicken. Add the brown sugar to the water/bullion, and stir to dissolve.

Add the corn starch to the water, and stir to mix. Pour the bullion mixture over the chicken and vegetables in the casserole dish.

Sprinkle with the garlic salt, seasoned salt, and pepper, and place in the oven for 30 – 45 minutes, stirring occasionally, until the vegetables are tender, and the gravy has thickened.

When the chicken and vegetables are done, place the baked biscuits over the top, (see photo) Serve and Enjoy!

This chicken pot pie casserole is so delicious.