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Easy and Healthy Chicken Pot Pie Casserole

This Easy and Healthy Chicken Pot Pie Casserole is packed with shredded chicken, tender vegetables, and a creamy, herb-filled sauce—all baked under fluffy golden biscuits for the ultimate comfort food made lighter.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Course Main Course
Servings 6

Ingredients
  

  • 2 tablespoons olive oil or butter
  • 1 medium yellow onion diced
  • 2 cloves garlic minced
  • 2 carrots peeled and chopped
  • 2 celery stalks chopped
  • 1/2 cup frozen peas
  • 1/4 cup all-purpose flour
  • 1 1/2 cups low-sodium chicken broth
  • 1 cup milk whole, 2%, or unsweetened almond milk
  • 2 cups cooked shredded chicken
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/2 teaspoon dried thyme or 1 teaspoon fresh
  • 1 batch biscuit dough homemade or 1 can refrigerated biscuits
  • Optional: chopped parsley or thyme for garnish

Instructions
 

  • Preheat the oven: Set your oven to 400°F (200°C) so it’s ready once the filling is done.
  • Cook the vegetables: In a large skillet, heat the olive oil or butter over medium heat. Add the onion, carrots, and celery. Cook until softened, about 5–7 minutes.
  • Add garlic and peas: Stir in the garlic and frozen peas, cooking for 1–2 minutes more until fragrant.
  • Make the roux: Sprinkle the flour over the vegetables and stir well to coat everything. Let it cook for 1–2 minutes to remove the raw flour taste.
  • Add broth and milk: Slowly pour in the chicken broth and milk, stirring constantly until the mixture starts to thicken and bubble.
  • Stir in the chicken: Add the shredded chicken to the creamy mixture and season with salt, pepper, and thyme. Let it simmer for another 3–4 minutes.
  • Transfer to casserole dish: Pour the filling into a greased 9x13 baking dish and spread it out evenly.
  • Top with biscuit dough: Drop spoonfuls of biscuit dough over the top, spacing them evenly so they have room to rise.
  • Bake the casserole: Place the dish in the oven and bake uncovered for 20–25 minutes, or until the biscuits are golden brown and cooked through.
  • Let it rest: Remove from the oven and let the casserole sit for 5–10 minutes before serving.
  • Garnish and enjoy: Sprinkle with chopped fresh parsley or thyme if you like, and serve warm.