Chicken Pot Pie Casserole

This Chicken Pot Pie Casserole is the ultimate comfort food! Chock full of veggies and a creamy chicken mixture, you are going to instantly fall in love.

overhead close up of chicken pot pie casserole on a white plate


 

Do you have a favorite comfort food? It seems everyone has some sort of recipe that brings back fond childhood memories. I love the fact that some dishes, especially the smells, are nostalgic; the power of food is truly amazing. Casseroles and chicken pot pie does it for me.

Chicken Pot Pie Casserole

For all intents and purposes, most pot pie are actually casseroles. A savory mixture baked into flaky crust. What makes this chicken pot pie casserole recipe is different is that I make is in a larger casserole dish, like a 9×13 baking pan, so it feeds more.

This recipe feed 8-10 instead of a standard pot pie that might feed 2-4 depending on size, making it perfect for an easy weeknight meal for the whole family. Pair it with a nice green salad and voila, dinner is ready!

angle of chicken pot pie casserole on a serving plate

Why You’ll Love This Chicken Pot Pie Casserole

An easy casserole full of tender chunks of chicken and a creamy filling-  what’s not to love!

  • Easy dinner recipe – When you need to get dinner ready and on the table quickly, this easy chicken casserole is ready in under an hour!
  • Family favorite – This comfort food classic is loved by even the pickiest of eaters. It’s sure to please the entire family.
  • Savory flavor – This creamy chicken pot pie casserole has all the flavor of a traditional pot pie, with half the work and no homemade pie crust!

Pot Pie Crust

If we are being totally honest, one of the reasons I don’t like making traditional pot pies is the crust. Pie crust, homemade or store bought, or puff pastry can be tedious to work with. I love a beautiful lattice, but it takes me just as long to make the pretty part as it does bake the whole gosh darn thing! It’s no longer an easy chicken pot pie with all the work!

The bottom crust also has the tendency to get soggy- unless you prebake, pierce, then line with eggs… you see where I am going with this. Delicious, but a lot of work!

Some people prefer to unroll crescent rolls for the crust, but I don’t care for the perforated lines left. I also want a big, fluffy, crusty topping. So I use refrigerated biscuits, super easy!

Seriously underrated, these bad boys can be used for anything from monkey bread to Amish apple dumplings and also a casserole topping.

overhead of biscuit dough chicken casserole

Ingredients

These simple ingredients are easily found at your local grocery store. 

  • Butter – I always opt to use unsalted butter when cooking. That way I can control the amount of salt in a recipe.
  • Veggies – I like to use a blend of carrots, white onion, celery and frozen peas. You can use frozen vegetables or fresh vegetables- whatever you have on hand.
  • Fresh herbs – We use a combination of fresh garlic cloves, fresh thyme and fresh rosemary.
  • Seasoning – This easy recipe only requires poultry seasoning and ground black pepper
  • Flour – We use this to make a roux. A roux is a paste-like mixture that helps to thicken gravy and this classic chicken pot pie filling.
  • Heavy cream – Alternatively, you can use whole milk instead of heavy cream if you’d like to.
  • Chicken broth – If you have chicken stock, you can use that too. It adds flavor to the creamy sauce.
  • Chicken – You’ll want this to be already cooked and shredded. It’s a great way to use up any leftover tender rotisserie chicken.
  • Refrigerated buttermilk biscuits – The flaky biscuits are arguably the best part of this delicious dinner. And it’s also what makes it so easy!
overhead of chicken pot pie with fresh rosemary

How to Make Chicken Pot Pie Casserole

You can choose to make Chicken Pot Pie Casserole in a 9×9 baking dish or a large 9×13 baking dish, it just depends on how many your are feeding. The same amount of filling is used and the same cook time is needed. If you do upgrade to the 9×13 baking dish, use all 8 refrigerated biscuits.

  1. Prepare oven and baking dish. Preheat oven and coat a baking dish with cooking spray.
  2. Sauté veggies and herbs. In a large skillet, melt the butter and add the carrots, onion, celery, garlic, thyme and rosemary. Sauté until ingredients start to soften and reduce in size, but are not fully soft.
  3. Add seasoning and flour. Add the poultry seasoning, pepper and flour to the mixture. It will form a paste, let brown.
  4. Add broth and cream. Slowly add both the chicken broth and heavy cream. Mixture should thicken while stirring. Toss vegetable-cream mixture with cooked chicken and frozen peas.
  5. Top with biscuits. Transfer the mixture to coated baking dish. Cut the biscuits into quarters, top in a single layer over chicken mixture. 
  6. Bake. Bake until tops of biscuits are lightly browned.
  7. Baste with melted butter. Baste with melted butter and top with minced parsley. Allow to sit before serving.

What to Serve with Chicken Pot Pie Casserole

In order to make this creamy casserole a complete meal, we like to serve it with something green. That could be a green vegetable like broccoli or green beans, or even a simple side salad.

Because it has both veggies and protein, you could really make a meal out of this creamy chicken casserole all on it’s own if you’d like to as well.

Variations

We like this easy chicken pot pie casserole recipe exactly as written, but there are plenty of ways for you to make it your own.

  • Veggies – Feel free to mix up the veggies. Green beans, corn, frozen mixed vegetables or any other vegetable mixture that you like would taste great in this wonderful recipe.
  • Cheese – If you’d like to make this even more decadent, try adding some shredded cheddar cheese into the creamy gravy.
  • Biscuits – You could use drop biscuits, homemade biscuit dough or even crescent roll dough instead of the biscuits I suggest.
close up of chicken pot pie casserole

Storage, Make Ahead & Freezing

Storage: You can store any leftover chicken pot pie casserole in an airtight container in the refrigerator. It will stay for up to three days.

Make ahead: You can surely make this casserole ahead of time. Either assembled right up to baking or go ahead and bake it, although reheating in the oven takes nearly as much time as cooking it the first time.

Freezing: I would just make sure it was completely cooled before freezing. Once cooled, seal in an airtight container and you are good to go! Check out my tips on freezing casseroles for more info.

Frequently Asked Questions

How to thicken chicken pot pie?

If your filling is too thin, you might not have sweat out your vegetables long enough. You could also make a thicker roux next time out make it.

How to keep the top of your casserole from burning?

Gently place a piece of aluminum foil over the top. The casserole will continue to cook without burning the top.

chicken pot pie casserole for pinterest

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close up of chicken pot pie casserole served on a plate
close up of chicken pot pie casserole

Chicken Pot Pie Casserole

4.64 from 25 votes
Chicken Pot Pie Casserole using biscuits is an easy way to make a comforting chicken casserole. Easy pot pie filling with buttery topping.
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Servings: 6

Ingredients

For Garnish:

Instructions

  • Preheat oven to 350°F. Coat a baking dish (see notes regarding sizwith cooking spray.
  • In a large skillet over medium heat, melt the butter and add the carrots, onion, celery, garlic, thyme and rosemary. Sauté for 3-4 minutes or until ingredients start to soften and reduce in size, but are not fully soft.
  • Add the poultry seasoning, pepper and flour to the mixture. It will form a paste, let brown for 2 minutes.
  • Slowly add both the chicken broth and heavy cream. Mixture should thicken while stirring. Toss vegetable-cream mixture with cooked chicken and frozen peas.
  • Transfer the mixture to coated baking dish.
  • Cut the biscuits into quarters, top in a single layer over chicken mixture. The size of your baking dish will dictate how many biscuits you need.
  • Bake for 20 minutes, or until tops of biscuits are lightly browned.
  • Baste with melted butter and top with minced parsley. Allow to sit for 10 15 minutes before serving.
  • If you've tried this recipe, come back and let us know how it was in the comments or ratings.

Notes

Use 1 teaspoon dried thyme and dried rosemary if you don’t have fresh.
I used a store-bought rotisserie chicken. This would also be about 2 boneless, skinless chicken breasts cut into bite-size pieces and cooked.
If you use a 9×13 baking dish, use 8 biscuits instead of 4.

Nutrition

Calories: 396 kcal, Carbohydrates: 22 g, Protein: 11 g, Fat: 29 g, Saturated Fat: 15 g, Cholesterol: 94 mg, Sodium: 366 mg, Potassium: 370 mg, Fiber: 3 g, Sugar: 4 g, Vitamin A: 4685 IU, Vitamin C: 17.7 mg, Calcium: 66 mg, Iron: 2 mg
Calories: 396
Course: Main Course, Main Dish
Cuisine: American
Keyword: chicken pot pie
Did you make this recipe?I’d love to see your recipes – snap a picture and mention @savoryexperiments or tag #savoryexperiments!
close up of browned chicken casserole with biscuits
Jessica Formicola in her ktichen

About the Author

Jessica Formicola

Jessica the mom, wife and chef behind Savory Experiments. You might see her on the Emmy- nominated TV show Plate It! or on bookshelves as a cookbook author. Jessica is a Le Cordon Bleu certified recipe developer and regularly contributed to Parade, Better Homes & Gardens, The Daily Meal and more!

Read More About Jessica

4.64 from 25 votes (19 ratings without comment)

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Recipe Rating




Questions and Reviews

  1. The casserole was good. I will make again. Fresh herbs really added to the flavor. One issue for me was the biscuit bottom seemed undercooked…

  2. 5 stars
    This recipe was great. My only complaint is that the underside of the biscuits was not fully cooked after baking as the directions stated. I ended up having to flip the biscuits over and put the dish back in the oven to bake a little while longer. I will make this again but will likely bake my biscuits separately.

  3. 5 stars
    Another fabulous childhood favorite of mine. I will be keeping this on my list to make in the fall. It’s hitting in the 100 and above here now but man I would almost be willing to turn that oven on for this.

  4. 5 stars
    Such a comforting dinner this would make on a busy week night! I already have 6 buttermilk biscuits in my refrigerator, Now I know where to use them! 😉