This one-pan chicken pot pie casserole is the ultimate easy dinner recipe. Tender chicken, colorful veggies, and creamy sauce topped with golden biscuits—perfect for busy weeknights.

Ingredients

• 1 tablespoon olive oil
• 1 large yellow onion, diced
• 3 medium carrots, peeled and diced
• 2 celery ribs, diced
• 3 cloves garlic, minced
• 1/3 cup all-purpose flour
• 2 cups low-sodium chicken broth
• 1 cup whole milk
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 3 cups cooked shredded chicken (about 1.5 lbs)
• 1 cup frozen peas
• 1/2 cup frozen corn kernels
• 1 can (16 oz) refrigerated buttermilk biscuits (8 count)

Instructions

Step 1

Preheat your oven to 375°F (190°C). While the oven heats, place a 9×13-inch baking dish or a large oven-safe skillet on the stovetop over medium heat. Add the olive oil and let it shimmer for about 30 seconds. The oil should ripple slightly but not smoke. This ensures the vegetables will sauté evenly without burning. If using a non-stick pan, reduce heat to medium-low to prevent coating damage.

Step 2

Add the diced onion, carrots, and celery to the hot oil. Sauté, stirring occasionally, for 5-7 minutes until the onion becomes translucent and the carrots begin to soften. You’ll know they’re ready when the kitchen smells sweet and savory, and the vegetables have released some moisture. The celery should still have a slight crunch. If the vegetables start to brown too quickly, lower the heat. This step builds the aromatic base of the filling.

Step 3

Add the minced garlic and cook for 1 minute more, stirring constantly. Garlic burns easily, so keep a close eye. When fragrant and just golden, it’s time to add the flour. Sprinkle the flour evenly over the vegetables and stir to coat. Cook for 2 minutes, stirring constantly, to remove the raw flour taste. The mixture will look like a thick, clumpy paste clinging to the vegetables.

Step 4

Slowly pour in the chicken broth while whisking continuously to prevent lumps. Once the broth is fully incorporated, add the milk in a steady stream, still whisking. Bring the mixture to a gentle simmer. You’ll see it thicken after about 2-3 minutes; it should coat the back of a spoon. Stir in the dried thyme, rosemary, salt, and pepper. Taste and adjust seasoning if needed. The sauce should be savory and herby.

Step 5

Remove the pan from heat. Fold in the shredded chicken, frozen peas, and frozen corn. Stir gently until everything is evenly distributed and the peas and corn are thawed by the residual heat. The filling should be thick and chunky, not soupy. If it seems too thick, add a splash of chicken broth. Too thin? Simmer an additional minute to reduce.

Step 6

Evenly space the 8 biscuits on top of the filling. They will expand during baking, so leave about 1/2 inch between them. For a golden top, brush the biscuits with a little melted butter or milk. Place the dish in the preheated oven and bake for 20-25 minutes, until the biscuits are puffed and golden brown and the filling is bubbly around the edges. Let it rest for 5-10 minutes before serving to allow the filling to set. Enjoy the ultimate comfort food!

For best results

• For the best texture, use a mix of white and dark meat chicken. Shredded rotisserie chicken is a fantastic time-saver and adds extra flavor. If cooking your own, poach chicken breasts or thighs in salted water with a bay leaf until tender, then shred with two forks. Let the chicken cool slightly before adding to the sauce to avoid excess moisture.
• To prevent a soggy biscuit topping, make sure the filling is thick enough before baking. The sauce should coat the back of a spoon heavily. If it's too thin, the biscuits will absorb liquid and become doughy. You can also pre-bake the biscuits separately for 5 minutes before placing them on the filling to ensure they stay crisp.
• This casserole is perfect for meal prep. Assemble the entire dish (without baking) up to 24 hours in advance. Cover and refrigerate. When ready to bake, add 10-15 minutes to the baking time since you're starting from cold. You can also freeze the unbaked casserole for up to 3 months; thaw overnight in the fridge before baking.
• If you prefer a from-scratch biscuit topping, use my easy 3-ingredient buttermilk biscuit recipe: 2 cups self-rising flour, 1/2 cup cold butter (cut into small cubes), and 3/4 cup cold buttermilk. Mix until just combined, pat into a 1/2-inch thickness, and cut into rounds. Bake as directed. The homemade version adds a flaky, buttery layer that's hard to beat.
• For a gluten-free version, substitute the all-purpose flour with a 1:1 gluten-free baking blend (like King Arthur Measure for Measure). Use gluten-free biscuits or make a topping from crushed gluten-free crackers mixed with melted butter. The sauce will thicken similarly, though you may need to simmer a minute longer.

Variations

• Vegetarian Pot Pie: Replace chicken with 2 cans of drained chickpeas or 2 cups of cubed butternut squash. Use vegetable broth instead of chicken broth. Add 1 cup of chopped mushrooms along with the onions for an earthy, savory flavor. The cooking time remains the same; the squash should be fork-tender by the end of baking.
• Creamy Mushroom & Leek Version: Swap the chicken for 1.5 lbs of sliced cremini mushrooms and 2 leeks (white and light green parts only, cleaned and sliced). Sauté the leeks first, then add mushrooms and cook until they release their liquid and start to brown. Proceed with the recipe as written. This variation is deeply savory and pairs beautifully with fresh thyme.
• Spicy Tex-Mex Twist: Add 1 diced jalapeño (seeds removed for less heat) with the onions, and stir in 1 teaspoon chili powder and 1/2 teaspoon cumin with the herbs. Replace the peas and corn with 1 cup of black beans and 1/2 cup of diced bell peppers. Top with cheddar-jalapeño biscuits or regular biscuits sprinkled with shredded pepper jack cheese during the last 5 minutes of baking.
• Lighter Version: Use 2% milk instead of whole milk, and reduce the butter (if using) to 1 tablespoon. Replace half the flour with a cornstarch slurry (2 tablespoons cornstarch mixed with 2 tablespoons cold water) added at the end. Use boneless, skinless chicken breast and increase the vegetables to 4 cups total. This cuts calories and fat while keeping the creamy texture.

Nutrition

• Calories485 kcal
• Total Fat18g
• Saturated Fat6g
• Cholesterol65mg
• Sodium920mg
• Total Carbohydrates48g
• Dietary Fiber4g
• Sugars8g
• Protein32g

Common Questions