Chicken Pot Pie Casserole (VIDEO)
This Chicken Pot Pie Casserole has all the cozy flavors of a classic chicken pot pie, topped with flaky biscuits instead of baked inside a pie crust. It’s hearty, wholesome, and perfect for warming up a hungry crowd!
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Easy Chicken Pot Pie Casserole Recipe
Jillian from our church shared the idea for this Chicken Pot Pie Casserole when we got to talking about Chicken Pot Pie. They have 5 young children and this casserole is how she makes enough of their family-favorite dish to feed her hungry crew.
I loved the idea 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, top your saucy chicken pot pie filling with soft and flaky Homemade Biscuits that bake up crisp and golden, just like a pie crust would. 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 Video
Watch Natasha make the dreamiest, creamiest chicken pot pie casserole. Here’s why you’ll love this easy recipe:
- Super Simple – If you’re craving chicken pot pie in a hurry, this simple yet flavorful casserole is a dream. It’s easy as pie, minus the actual pie.
- No Canned Soup – The homemade chicken pot pie filling is rich and creamy, made with tender vegetables, chicken, and mushrooms, and no condensed soup is needed.
- Family-Friendly – This chicken pot pie casserole is perfect for feeding the family, and you’ll still have leftovers.
What Is Chicken Pot Pie?
Traditional chicken pot pies are made from a filling of creamy gravy with shredded or diced chicken and vegetables, baked inside a pie crust. This chicken pot pie casserole is a fun variation made from the same delicious filling, topped with buttery biscuits instead.
This chicken pot pie casserole recipe is packed with protein, plus some fresh herbs and veggies. Below is what you’ll need to make it, with the full recipe details available in the recipe card.
- Chicken – You’ll need cooked and shredded chicken. This casserole is a great way to use up leftover roast chicken, or you can pick up a rotisserie chicken from the store.
- Butter – I prefer to cook with unsalted butter whenever possible, to have more control over the saltiness of a recipe.
- Onions, Carrots, Mushrooms, and Garlic – Diced onion, carrot, and garlic create an aromatic flavor base for the sauce, while mushrooms add some earthy meatiness.
- Flour – Adding all-purpose flour to the melted butter and sautéd veggies forms what’s called a “roux”. This combination of flour and fat is used to thicken the gravy sauce.
- Chicken Stock and Heavy Cream – Like the butter, I prefer to use low-sodium chicken stock in the gravy, so that the casserole doesn’t come out too salty. Whole-fat heavy cream will yield the creamiest chicken pot pie filling.
- Frozen Peas and Parsley – You can add the peas straight from the freezer, so there’s no need to thaw them. Add a sprinkle of finely chopped fresh parsley for additional color and flavor.
- Biscuit Dough – One recipe of my homemade biscuit dough is enough to cover the top of the casserole.
Pro Tip: This recipe is a great way to use leftover chicken without it tasting like leftovers. Next time you Roast Two Chickens, make Baked Chicken Breast or have leftover Roast Turkey, you can use them to make a Pot Pie Casserole.
How to Make Chicken Pot Pie Casserole
Before you begin, get your oven preheating to 400ºF while you butter up a casserole dish. Here’s how to make this hearty oven-baked pot pie casserole:
Making the Chicken Pot Pie Filling
- Sauté the Veggies – In a dutch oven or heavy pot, sauté onions and carrots with melted butter. Next, stir in the mushrooms and garlic and cook until soft.
- Prepare the Gravy – Add flour, stirring while it cooks off and forms a roux. After a couple of minutes, stir in the chicken stock and heavy cream. Give the sauce a generous seasoning with salt and pepper while it comes to a simmer.
- Add Chicken – Finally, stir in shredded chicken, followed by frozen peas and parsley. Take the pot off the heat and keep the chicken filling covered while you prepare the biscuit dough.
Adding the Biscuit Topping
- Add Biscuits – Cut out 10 biscuits from your dough, and fill your prepped casserole dish with chicken pot pie filling. Arrange the biscuits in a single layer over top.
- Bake – Bake the casserole for about 25 minutes at 400ºF. The biscuits should be puffed up and golden when they come out of the oven.
- Serve – Dig into this casserole while it’s still warm. See below for easy serving suggestions.
Pro Tip: If you notice that your biscuits are browning too quickly, 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.
Homemade biscuits should not get soggy. They are fluffy and perfect from top to bottom and also don’t get soggy on the reheat. To prevent a soggy biscuit, bake the casserole right away after adding the biscuits.
Yes, you can substitute store-bought biscuit dough. I do hope you give the homemade biscuits a try, though. The dough is quick and easy and comes together without any kneading or fancy equipment (although a pastry cutter makes the job even easier).
The easiest way is with a kitchen thermometer. The internal temperature of your chicken casserole should read 165ºF.
Easy Variation Ideas
Feel like mixing up the ingredients in your chicken pot pie casserole? Try these quick and easy substitutions and variation ideas:
- Pie Crust – In place of biscuits, top your casserole with a Lattice Pie Crust. Note that different pastry crusts may brown faster than others.
- Cheese – For a cheesy casserole, sprinkle shredded cheddar over the filling before adding the biscuits over top.
- Protein – As mentioned above, you can replace the shredded chicken in this recipe with shredded turkey, baked ham, or even ground sausage for another variation of pot pie.
- Veggies – Feel free to leave the mushrooms out or replace them with other vegetables, like diced green beans, sweet corn, or celery. You can also replace the frozen peas with frozen mixed vegetables instead.
- Vegetarian – If you wish to make this a vegetarian pot pie, you can omit the chicken and replace it with more vegetables or your choice of meat alternative.
Ways to Serve Chicken Pot Pie Casserole
Chicken 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.
Whether you’re looking to make this casserole in advance or store your leftovers, here are the easy storage and reheating instructions:
- To Refrigerate: Leftover chicken pot pie casserole will keep in the fridge for up to 3 days when stored airtight.
- 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.
If your family loves wholesome comfort food as much as we do, we just know you’ll gobble up this easy pot pie casserole, too!
More Easy Chicken Dinners
Crazy about this creamy chicken pot pie 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 Pot Pie Casserole
- 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,
- Preheat oven to 400 ̊F. Butter a 9×12 casserole dish.
- 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.
- 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 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 and 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.