Chicken Pot Pie Casserole with Biscuits Recipe

This creamy, bubbly Chicken Pot Pie Casserole is made with tender shredded chicken, mixed vegetables, and a golden biscuit topping, ready in just 45 minutes. The rich, savory sauce bubbles up around the crust, creating perfectly soaked bites that melt in your mouth. I love how this easy dinner mimics the traditional version without the hassle of rolling out a finicky pastry crust.

Why This Classic Works

I used to struggle with traditional pot pies because the bottom crust always turned out soggy no matter what I did. Switching to a casserole format with a biscuit topping solves that texture problem completely, giving you a perfect ratio of fluffy bread to creamy filling in every scoop.

My first attempt at this dish failed because I didn’t pre-cook the onions enough, leaving them unpleasantly crunchy in the soft, creamy sauce. Now, I make sure the base aromatics are fully softened before adding the liquid, which ensures the texture is consistent throughout.

Chicken Pot Pie Casserole Ingredients

• 4 tablespoons unsalted butter
• 1 yellow onion, diced
• 2 carrots, peeled and sliced
• 2 celery stalks, sliced
• 1/3 cup all-purpose flour
• 2 cups chicken broth (low sodium)
• 1 cup whole milk or heavy cream
• 3 cups cooked chicken, shredded (rotisserie works best)
• 1 cup frozen peas
• 1 teaspoon dried thyme
• 1 teaspoon garlic powder
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 can (16.3 oz) refrigerated biscuit dough (like Grands)

How To Make Chicken Pot Pie Casserole

1. Sauté Aromatics: Melt the butter in a large skillet over medium heat. Add the diced onion, carrots, and celery, cooking for 8-10 minutes until the vegetables are tender.
2. Make the Sauce: Sprinkle the flour over the vegetables and stir constantly for 1 minute to cook off the raw flour taste. Gradually whisk in the chicken broth and milk until the mixture is smooth and slightly thickened.
3. Combine Filling: Stir in the shredded chicken, frozen peas, dried thyme, garlic powder, salt, and pepper. Simmer for 3 minutes, then pour the mixture into a lightly greased 9×13 inch baking dish.
4. Add Topping: Open the can of biscuits and cut each one into quarters. Scatter the biscuit pieces evenly over the top of the chicken filling.
5. Bake: Bake at 375°F (190°C) for 25-30 minutes. The casserole is done when the biscuits are deep golden brown and the filling is bubbling vigorously around the edges.

Recipe Tips

• Watch the Biscuits: If the biscuit tops start browning too quickly before the filling is hot, cover the dish loosely with foil for the last 10 minutes of baking.
• Rotisserie Hack: Use a store-bought rotisserie chicken to save 20 minutes of prep time; it adds great flavor and shreds easily.
• Sauce Consistency: If you prefer a very thick filling that holds its shape, reduce the chicken broth by half a cup, but remember the biscuits will soak up some liquid as they bake.

What To Serve With Chicken Pot Pie Casserole

Serve this hearty casserole with a crisp green salad tossed in a sharp vinaigrette to cut through the richness of the creamy sauce. Roasted asparagus or garlic green beans also make excellent sides that add a pop of color to the plate.

How To Store

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat individual portions in the microwave, or place the entire dish back in the oven at 350°F for 15 minutes to crisp up the biscuits.

FAQs

• Can I make this ahead of time? Yes, you can prepare the filling up to a day in advance and store it in the fridge, but do not add the biscuits until you are ready to bake.
• Can I use crescent rolls instead? Absolutely, you can unroll a sheet of crescent dough over the top or tear it into pieces for a thinner, flakier crust.
• Is it possible to freeze this? It is best to freeze the filling only, as the baked biscuits can become soggy upon thawing; simply thaw the filling and top with fresh dough before baking.

Nutrition

• Calories: 450
• Total Fat: 22g
• Saturated Fat: 10g
• Cholesterol: 85mg
• Sodium: 980mg
• Total Carbohydrate: 35g
• Protein: 28g

Try More Recipes:

• Chicken Pot Pie Bubble Up Biscuit Casserole Recipe
• Creamy Chicken Pot Pie Pasta Casserole Recipe
• Chicken Stuffing Casserole Recipe

Chicken Pot Pie Casserole

Recipe by Emily Mitchell

Servings

6

servings

Prep time

15

minutes

Cooking time

30

minutes

Total time

45

minutes

Chicken Pot Pie Casserole features a creamy, savory filling topped with golden, flaky biscuits, using shredded chicken and mixed vegetables for a comfort meal ready in 45 minutes. This easy weeknight dinner delivers all the flavor of a classic pie without the fuss of a crust.

Ingredients

• 4 tablespoons unsalted butter

• 1 yellow onion, diced

• 2 carrots, peeled and sliced

• 2 celery stalks, sliced

• 1/3 cup all-purpose flour

• 2 cups chicken broth (low sodium)

• 1 cup whole milk or heavy cream

• 3 cups cooked chicken, shredded (rotisserie works best)

• 1 cup frozen peas

• 1 teaspoon dried thyme

• 1 teaspoon garlic powder

• 1/2 teaspoon salt

• 1/4 teaspoon black pepper

• 1 can (16.3 oz) refrigerated biscuit dough (like Grands)

Directions

• Sauté Aromatics: Melt the butter in a large skillet over medium heat. Add the diced onion, carrots, and celery, cooking for 8-10 minutes until the vegetables are tender.
• Make the Sauce: Sprinkle the flour over the vegetables and stir constantly for 1 minute to cook off the raw flour taste. Gradually whisk in the chicken broth and milk until the mixture is smooth and slightly thickened.
• Combine Filling: Stir in the shredded chicken, frozen peas, dried thyme, garlic powder, salt, and pepper. Simmer for 3 minutes, then pour the mixture into a lightly greased 9×13 inch baking dish.
• Add Topping: Open the can of biscuits and cut each one into quarters. Scatter the biscuit pieces evenly over the top of the chicken filling.
• Bake: Bake at 375°F (190°C) for 25-30 minutes. The casserole is done when the biscuits are deep golden brown and the filling is bubbling vigorously around the edges.