This Chicken Pot Pie Casserole is the ultimate comfort food. All the cozy flavors of a classic pot pie, but it’s easier to bake the creamy filling in a casserole dish, topped with flaky biscuits. It’s hearty, wholesome, and perfect for warming up a hungry crowd!
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Helpful Reader Review
“The best! And the pot pie recipe I always go back to. I made this again today for my in laws who are very picky and they absolutely loved it!” – Vanessa ★★★★★
Chicken Pot Pie Casserole Video
In this video tutorial, I’ll show you how to make the dreamiest, creamiest chicken pot pie casserole.
I love the comforting flavors of Chicken Pot Pie so much that I also make a Chicken Pot Pie Soup, and now this Pot Pie Casserole. You’ll love that it’s super simple, doesn’t use canned soups to make the filling (this homemade version is way better!), and is family-friendly. Also, leftovers reheat beautifully.
Chicken Pot Pie Casserole with Biscuits
My friend from church, Jillian, shared the idea for this Chicken Pot Pie Casserole when we got to chatting about Chicken Pot Pie. I loved the idea (especially because kids love it!) and was excited to recreate it.
This rustic chicken pot pie casserole recipe has all the cozy, comforting flavors of a classic chicken pot pie, but without the fuss of making a pie. Instead, pour it into a baking dish and top your saucy pot pie filling with soft and flaky Homemade Biscuits. There’s no dough to chill or mold into a pie plate. Just a savory, crowd-pleasing casserole that comes together in one pan.
Chicken Pot Pie Casserole Ingredients
This chicken pot pie casserole recipe is packed with protein and plenty of veggies and herbs. It’s a meal in itself!
- Chicken – You’ll need cooked and shredded chicken. This casserole is a great way to use rotisserie chicken. I like to make a Roast Chicken or Roast Two Chickens and put leftovers to work. You can also use leftover Roast Turkey or Baked Chicken Breast.
- Onions, Carrots, Mushrooms, and Garlic – sauteed in butter to create an aromatic flavor base for the sauce. You can also use frozen vegetables and garlic powder if you prefer.
- Flour – creates a roux to thicken up the sauce.
- Chicken Stock and Heavy Cream –I prefer low-sodium chicken stock to control the salt. Use heavy cream for a rich gravy consistency.
- Peas and Parsley – You can add the peas straight from the freezer, so there’s no need to thaw them. Add a sprinkle of parsley for color and flavor.
- Biscuits – One batch of my homemade biscuits is enough dough to cover the top of the casserole. You can also use your favorite store-bought refrigerated biscuit dough to save time. Puff Pastry dough is also a good substitute.
How to Make Chicken Pot Pie Casserole
- Prep – Preheat the oven to 400 and butter a 9×13 casserole dish.
- Sauté the Veggies – In a Dutch oven or large skillet, sauté onions and carrots with melted butter. Next, stir in the mushrooms and garlic and cook until soft.
- Make the Creamy Sauce – Add flour, stirring while it cooks off and forms a roux. After a couple of minutes, stir in the chicken stock and heavy cream and bring to a simmer. Season with salt and peppe.
- Add Chicken – Stir in shredded chicken, followed by frozen peas and parsley. Take the pot off the heat and keep the filling covered with the lid while you prepare the biscuit dough.
- Add Biscuits – Cut out 10 biscuits from your dough, and fill your buttered casserole dish with chicken pot pie filling. Arrange the biscuits in a single layer on top of the filling.
- Bake the casserole for about 25 minutes at 400ºF. The biscuits should be puffed up and golden when they come out of the oven.
If Biscuits Are Browning Too Fast
Loosely cover or tent the casserole dish with foil while it continues baking. Remove the foil for the last few minutes to crisp up the biscuit tops.
How to tell when the pot pie casserole is done?
The chicken pot pie casserole is done when the biscuits are puffed and golden brown on top, and the gravy is bubbling. The easiest way to check for doneness is with a kitchen thermometer. The internal temperature of your chicken casserole should read 165ºF.
What to Serve with Chicken Pot Pie Casserole
Pot pie casserole is a wonderfully comforting meal all on its own, or you can round out a cozy family dinner with easy side dishes:
- Salad – This creamy casserole goes great with a light side of Caesar Salad or Classic Wedge Salad.
- Veggies – Serve it with Roasted Brussels Sprouts or Roasted Broccoli.
If your family loves wholesome comfort food as much as we do, we just know you’ll gobble up this easy Chicken Pot Pie Casserole, too!
Chicken Pot Pie Casserole
Ingredients
- 4 cups cooked chicken, shredded*
- 6 Tbsp unsalted butter, plus 1/2 Tbsp more to brush biscuits
- 1 medium yellow onion, (1 cup chopped)
- 2 medium carrots, (1 cup) thinly sliced
- 8 oz white or brown mushrooms, (stems discarded), sliced
- 3 garlic cloves, minced
- 1/3 cup all-purpose flour
- 2 1/2 cups chicken stock
- 1/2 cup heavy cream
- 2 tsp fine sea salt, or to taste, plus kosher salt to garnish
- 1/4 tsp black pepper, plus more to garnish
- 1 cup frozen peas, do not thaw
- 1/4 cup parsley, finely chopped
- 10 homemade biscuits
Instructions
- Prep – Preheat oven to 400 ̊F. Butter a 9×13 or 9×12 casserole dish.
- Sautee Aromatics – In a Dutch oven or pot, melt 6 Tbsp butter. Add diced onions and carrots and saute 8 minutes over medium heat until soft. Add sliced mushrooms and minced garlic and saute another 3-5 minutes until mushrooms are softened.
- Make the Gravy Sauce – Add 1/3 cup flour and stir constantly for 2 minutes. Add chicken stock, and 1/2 cup heavy cream then bring to a simmer and cook 1 minute or until mixture is a thick gravy consistency. Add 2 tsp salt, 1/4 tsp black pepper, or season to taste. It should be well-seasoned.
- Add Chicken and Veggies – Add shredded cooked chicken, frozen peas, and 1/4 cup parsley. Stir to combine then turn remove from heat and cover to keep warm while you make the biscuit dough and cut out 10 biscuits (I usually get 8 biscuits and pull together the scraps to make an extra 2 biscuits for a total of 10).
- Spread the chicken mixture into the prepared casserole dish. Top with biscuits in a single layer.
- Bake uncovered at 400 ̊F for 25-28 minutes or until biscuits are puffed and golden. Remove from the oven and brush the biscuits with 1/2 Tbsp melted butter and serve.
Notes
- To Refrigerate: Leftover chicken pot pie casserole will keep in the fridge for up to 3 days when stored in an airtight container.
- To Reheat: Reheat the baked casserole in the oven or in the microwave, either whole or in portions. I prefer the oven method as it helps to crisp up the biscuits again.
Nutrition Per Serving
Filed Under
More Easy Chicken Dinners
If you loved this creamy chicken casserole, check out these other cozy chicken dinner ideas:
- Chicken Noodle Soup
- Creamy Tuscan Chicken
- Creamy Chicken Casserole
- Cajun Chicken Pasta
- Chicken Tetrazzini
- Creamy Chicken and Rice
- Chicken Orzo Bake
I have made this Chicken Pot Pie recipe MORE than once. I even got my 12 Year old Great Granddaughter and her friend to make it with my supervision telling them what to do. Theirs turned out awesome too. Including your Biscuit recipe too. They lived cutting out those biscuits and folding the dough.
That’s so great, Linda! Thank you so much for sharing that with me.
Do you think I could use buttermilk biscuits on top?
Hi Amanda, yes absolutely! I use my homemade biscuits but any variety, even store-bought is great.
Wondering if I could add some diced potatoes? Maybe precooked slightly?
Hi Nickie, I think that should work but Yes I would definitely pre cook them since it’s not really enough time in the oven to cook them through. You might also need more sauce or it might turn out a bit dry with potatoes absorbing it in addition to the rest of the ingredients.
Wow – Absolutely delicious! One of my husbands favorite dinners- I usually buy frozen🫤- NO comparison .. so delicious followed recipe to a tee -however I cheated with rotisserie chix and store bought biscuits- low salt everything else the flavor was crazy ! Passed recipe to family members!
I’m so happy to hear it was a hit!
Fantastic recipe!
Delish! Made for Christmas brunch and there is none left! So easy to do and I bought the biscuits to put on top (maybe I’ll try from scratch next time). Also, used frozen broccoli instead of peas and this worked out quite well.
It sounds like it was a hit! Thank you for your great review, K!
Loved this recipe actually I love all Natasha‘s kitchen recipes.
Love this recipe! I just made it for dinner and it turned out great. I followed your recipe to-the-tee! The mushrooms really added a nice flavor. Thank you, Natasha!
p.s. I never saw the shark, and I watched the whole video…I guess I was too busy following directions. LOL
We loved this! Made it for our granddaughter and 3 of her friends. Not enough leftovers to take to work. I may have to make another one tomorrow. Delicious! Loved the biscuit recipe with it too. Didn’t get soggy and Delicious with the casserole. We can always count on your recipes!
THIS IS SO GOOD!! I made the CCP recipe but instead of in the pie shell, I put it into a greased 9 x 13 pan and topped it with the Red Lobster cheddar biscuits, made as directed. Put the dough on top in 12 blobs, baked, then brushed with the butter herb mixture. I would serve this for company it is so good. 5 stars!!
That sounds delicious, Jan!
This recipe is amazing, it is definitely my go to, and so much easier than a traditional Chicken pot pie.
I’m so glad you love it! Thank you for sharing.
LOVE this. It’s been a long time since I’ve made a chicken pot pie casserole because I didn’t love the last one I made, but this is amazing! I was trying to figure out why it tasted so amazing and then I realized Natasha also has my favorite pot pie recipe ever! Except this is even easier. New staple!
The best! And the pot pie recipe I always go back to. I made this again today for my in laws who are very picky and they absolutely loved it! Followed the recipe to a tee except baked my own chicken breast and used frozen mixed vegetables (carrots , peas etc) x 2 cups to not using chopped carrots. So delicious and probably my favorite meal of all time! Also want to say I made your cinnamon rolls recipe tonight and wow! Can’t go wrong with Natasha’s Kitchen!
Thank you for sharing, Vanessa! So glad you are enjoying the recipes.
I’ve made this several times this winter and it’s such a comfort food, easy and delicious.
Can’t wait to make this dish! I’m off to get a pastry cutter to add those biscuits. 😉
This is one of our families favorite dishes. Directions are easy to follow and freezes well! Love this recipe!
So happy you are loving this, Natalie!
Is this a recipe that can be made and frozen up to adding the biscuits ? My daughter is expecting her 2nd baby in a couple of weeks and we are trying to make some freezer meals and this sound amazing !
Hello Connie! I have not tried freezing this recipe, but I have made it ahead, refrigerated it for 3 days – stored in an airtight container. Reheat the baked casserole in the oven or in the microwave, either whole or in portions. I prefer the oven method as it helps to crisp up the biscuits again.
Hi did you try freezing? If so how did it go?
Excellent! Didn’t change a thing but made it cast iron skillet. Its a keeper!