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Chicken Pot Pie Casserole with heart-shaped biscuits
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Chicken Pot Pie Casserole (No Crust Pot Pie)

This is a simple, comforting casserole with a creamy chicken filling and a soft, biscuit-style topping instead of a traditional pie crust.
Prep Time 10 minutes
Cook Time 50 minutes
Servings 4
Calories 468kcal
Author Jennifer

Equipment

  • 1 large cast iron skillet (or regular skillet + casserole dish)

Ingredients

Filling

  • 2 cups cooked chicken, chopped
  • 2–3 potatoes, diced small
  • 1 small onion, chopped
  • 1–2 carrots, sliced or diced
  • 2 cloves garlic, minced
  • 1/4 tsp rosemary
  • 1/4 tsp thyme
  • 2 tablespoons butter
  • 2 tablespoons flour
  • 2 cups chicken broth
  • ½ cup milk
  • salt and paper to taste

Topping (simple biscuit topping)

  • 1 cup flour
  • 1½ teaspoons baking powder
  • ½ teaspoon salt
  • 1 tablespoon butter
  • ½ cup milk

Instructions

  • Sautee the onion
    In a large skillet or pot, melt butter over medium heat, then cook the onions for about 5 minutes until they are translucent.
  • Add the vegetables
    Add potatoes, carrots, and any other vegetables. Cook 10–15 minutes, until potatoes are starting to soften and everything smells good. Add garlic and cook 1 minute. ... don’t rush this. This builds your base flavor.
  • Make the sauce
    Sprinkle flour over the vegetables and stir for about a minute. Slowly add chicken broth and milk. Stir as it thickens. Don’t worry if it looks thin at first, it will come together.
  • Add chicken
    Stir in your cooked chicken. Simmer a few minutes until thick and creamy.
  • Transfer to baking dish (optional)
    If you used a regular skillet, pour everything into a greased casserole dish. if you used a cast-iron, you can just keep everything in there.
  • Make the topping
    Mix flour, baking powder, salt. Cut in butter, then stir in milk. You’ll get a soft dough. That’s what you want.
  • Add topping
    Drop spoonfuls of dough over the filling. Don’t worry about covering it perfectly—gaps are fine.
    Optional: Roll out your dough and cut out shapes, as I did when I made little heart-shaped biscuits.
  • Bake
    Bake at 375°F for 25–30 minutes. You’re looking for golden topping and a bubbling filling.
  • Rest before serving
    Let sit about 10 minutes. This helps it thicken.

Nutrition

Calories: 468kcal | Carbohydrates: 54g | Protein: 27g | Fat: 16g | Saturated Fat: 8g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 0.3g | Cholesterol: 85mg | Sodium: 1047mg | Potassium: 852mg | Fiber: 3g | Sugar: 6g | Vitamin A: 2942IU | Vitamin C: 9mg | Calcium: 212mg | Iron: 4mg
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