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Easy Chicken Pot Pie Casserole


  • 3 cups Rotisserie Chicken shredded
  • 6 Tbsp Butter
  • 1 Sweet Onion chopped
  • 1/2 cup Flour
  • 3 cups Chicken Broth
  • 1 cup Heavy Cream
  • 2 tsp Black Pepper
  • 1 tsp Salt
  • 2 1/2 cups Frozen Veggies
  • 1 can Biscuit Dough


  • Preheat oven to 350°F
  • Place a large pot over medium high heat (closer to high heat). Place the butter in the pot to melt it.
  • Put the chopped onions into the butter and cook for 3 minutes to make the onions translucent.
  • Sprinkle in the flour and stir everything together so all of the flour is combined with the butter and onions.
  • Pour in the chicken broth and whisk together until all of the flour has dissolved in the broth.
  • Add the heavy cream, pepper and salt to the pot and stir together. Let the pot come to a bubble (about 5 minutes).
  • Add the frozen veggies and shredded chicken to the pot and stir together. Let cook together for 2 more minutes.
  • Pour all of the contents of the pot into a large casserole dish. Open the can of biscuit dough and place the individual biscuits on top of the contents about 1-2 inches apart.
  • Place the dish in the oven to bake for 20 minutes.
  • Remove from oven and serve immediately.