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! 

We love the comforting flavors of Chicken Pot Pie so much that we even made a Chicken Pot Pie Soup, and now this Pot Pie Casserole. Watch the video below to see how easy it is to make.

Overhead view of a spoon scooping a serving of chicken pot pie casserole from a baking dish.

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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.

Overhead close up view of a spoon scooping a serving of chicken pot pie casserole from a baking dish.

Ingredients

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.
The ingredients for chicken pot pie caasserole.

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

  1. 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.
  2. 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.
  3. 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.
Photo collage showing the process for making the chicken pot pie filling.

Adding the Biscuit Topping

  1. 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.
  2. 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. 
  3. Serve – Dig into this casserole while it’s still warm. See below for easy serving suggestions.
Photo collage showing how to top the chicken pot pie casserole with biscuits.

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.

Common Questions

Can I substitute chicken?

Yes. You can use leftover turkey to make a turkey pot pie, or leftover baked ham for a ham pot pie.

Do the biscuits get soggy?

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.

Can I use store-bought biscuit dough?

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).

How can I tell when the casserole is done?

The easiest way is with a kitchen thermometer. The internal temperature of your chicken casserole should read 165ºF.

Overhead view of a baked chicken pot pie casserole in a baking dish topped with biscuits.

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:

Make-Ahead

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.
A serving of chicken pot pie casserole topped with a biscuit in a bowl, next to a fork.

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:

Natasha's Kitchen Cookbook

Chicken Pot Pie Casserole

4.95 from 85 votes
Author: Natasha Kravchuk
Baked chicken pot pie casserole in a baking dish topped with biscuits, with a serving missing.
This Chicken Pot Pie Casserole has all the comforting flavors of Chicken Pot Pie, but it's easier in casserole form. This recipe is topped with flaky biscuits instead of baked inside a pie crust, perfect for feeding a crowd. It's even easier if you use leftover chicken from a Roast Chicken, Baked Chicken Breast, or even leftover Roast Turkey.
Prep Time: 10 minutes
Cook Time: 40 minutes
Total Time: 50 minutes

Ingredients 

Servings: 8 servings
  • 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

  • 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.

Nutrition Per Serving

442kcal Calories30g Carbs24g Protein25g Fat11g Saturated Fat4g Polyunsaturated Fat8g Monounsaturated Fat0.3g Trans Fat94mg Cholesterol1058mg Sodium540mg Potassium3g Fiber5g Sugar3357IU Vitamin A13mg Vitamin C59mg Calcium3mg Iron
Nutrition Facts
Chicken Pot Pie Casserole
Amount per Serving
Calories
442
% Daily Value*
Fat
 
25
g
38
%
Saturated Fat
 
11
g
69
%
Trans Fat
 
0.3
g
Polyunsaturated Fat
 
4
g
Monounsaturated Fat
 
8
g
Cholesterol
 
94
mg
31
%
Sodium
 
1058
mg
46
%
Potassium
 
540
mg
15
%
Carbohydrates
 
30
g
10
%
Fiber
 
3
g
13
%
Sugar
 
5
g
6
%
Protein
 
24
g
48
%
Vitamin A
 
3357
IU
67
%
Vitamin C
 
13
mg
16
%
Calcium
 
59
mg
6
%
Iron
 
3
mg
17
%
* Percent Daily Values are based on a 2000 calorie diet.
Course: Main Course
Cuisine: American
Keyword: chicken casserole recipes, chicken pot pie casserole
Skill Level: Easy
Cost to Make: $$
Calories: 442

Natasha Kravchuk

Welcome to my kitchen! I am Natasha, the blogger behind Natasha's Kitchen (since 2009). My husband and I run this blog together and share only our best, family approved and tested recipes with YOU. Thanks for stopping by! We are so happy you're here.

Read more posts by Natasha

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Recipe Rating




Comments

  • Sarah
    January 13, 2024

    I used premade biscuits and stretched them out to fit.

    I used a teaspoon of chicken bouillon, garlic powder, onion powder, paprika, salt, pepper, and italian seasoning (instead of parsley)

    I baked the biscuits until they were golden brown on top and then flipped them over and continued you to bake them until they were brown on other side. Helps with the sogginess of the biscuit.

    Reply

    • NatashasKitchen.com
      January 13, 2024

      Thank you for sharing, Sarah!

      Reply

  • Madeline
    October 13, 2023

    This is fantastic!

    Please, please, Natacha, could you include more vegetarian variations in your recipes? Adding double veggies is genius and sounds delicious!

    Reply

    • Natashas Kitchen
      October 14, 2023

      Thank you so much for that suggestion, Madeline!

      Reply

  • Benita Murphy
    October 8, 2023

    I made this tonight!!! My family loves your recipes, I usually substitute regular flour for gluten free flour, and lactose free ( pretty much) and the recipes still come out great! I made carrot cake cupcakes, Mac and cheese. Fabulous! 😌💜

    Reply

    • Natasha's Kitchen
      October 8, 2023

      Lovely to hear that! Thanks so much for sharing that with us.

      Reply

    • Jennifer Eaves
      January 4, 2024

      Hi. My son is allergic to dairy. I try to make meals we can all eat which means substituting ingredients. With that in mind, can I use plant butter (made with olive oil) and soy milk instead of real butter and heavy whipping cream? As for biscuits – can I use Bisquick w/water instead of milk or make these biscuits w/water rather than milk? Any recommendation is appreciated. If you think it will taste weird, I can always make my kid something else while the rest of us enjoy the original recipe. He will be okay with that. TIA!

      Reply

      • Natashas Kitchen
        January 4, 2024

        Hi Jennifer, I haven’t tried those substitutions to advise. If you experiment, let me know how you liked the recipe.

        Reply

      • Ranee’
        January 11, 2024

        Hi Jennifer. My daughter is allergic to dairy also. I have not made this particular recipe, but I’ve made many of Natasha’s recipes. I use Country Crock plant cream (Walmart) but have seen Silk brand and Calfia. You could also use coconut cream, keeping in mind it will have a slight coconut flavor. I’ve used dairy free milk instead of cream and it will work..just won’t be as creamy. As far as subbing for the butter, I think the plant based baking sticks would work best for the homemade biscuits. Good luck!

        Reply

        • Sharon L Rogerson
          January 30, 2024

          If you have a Trader Joes near you, their plant based heavy cream is amazing! I discovered it at Christmas. It can go in soups and stews or can be whipped to make whipped cream and it tastes so good. You’ll never know it’s dairy free.

          Reply

  • Shawn Morin
    October 1, 2023

    Made this today with Wild Turkey harvested this spring. Used Pillsbury Grands biscuits in place of the homemade ones. It came out excellent!

    Reply

    • Natasha's Kitchen
      October 1, 2023

      Great to hear that it turned out great! Thanks so much for sharing that with us.

      Reply

  • Jealith
    July 27, 2023

    I really love your recipes but this was a total disaster for me. Everything was fine but after it was done I realized that the biscuits were completely raw on the bottom. The tops were perfect and the filling was done but I couldn’t eat anything because the raw biscuits were blended into the filling. Threw everything out. If I make it again I will use pie dough for the topping or cook the biscuits first and add them to the finished dish.

    Reply

    • Natasha
      July 27, 2023

      HI Jealith, the biscuits will have some moisture on the bottom from the casserole and that’s normal, but it’s very unlikely they would be raw with the cook time and temperature that was recommended in the recipe. Also, make sure your oven is fully preheated before baking the casserole.

      Reply

    • Sarah
      January 13, 2024

      Hi Jealith,

      I just flipped the biscuits over when they got brown on top. they were not soggy this way.

      Reply

  • LaRhesa Ragan
    July 6, 2023

    This recipe is fantastic! My 18 year old step son and his friend devoured it! I made it in my cast iron skillet and it turned out perfect.
    It’s definitely going in my recipe book!

    Reply

    • NatashasKitchen.com
      July 6, 2023

      That’s great, LaRhesa! So glad it was a hit!

      Reply

  • Nadiia
    June 28, 2023

    Just made it for a dinner tonight and it’s so delicious. Love it ❤️

    Reply

    • NatashasKitchen.com
      June 28, 2023

      That’s wonderful, Nadiia!

      Reply

  • Judi
    June 4, 2023

    Just took this cassarole out of the oven! It looks and smells heavenly! Thank you, Natasha, for another wonderful recipes! I always go to your kitchen for a recipe! Thanks again!

    Reply

    • Natasha's Kitchen
      June 4, 2023

      It’s y pleasure, Judi. Happy to know that you love our Chicken Pot Pie Casserole a lot!

      Reply

  • Rebecca Skiff
    June 2, 2023

    Love your recipes and your demonstrations..
    I make one very much like this one but I add a little thyme and some grated Jack cheese to the mixture and it tastes wonderful. I roll my biscuit dough into a rectangle and then spread cream cheese, finely chopped green onions and parsley over it , roll it jelly roll style and cut it to make pinwheels and place them on top of the filling and bake until biscuits are done .. just a variation I like..

    Reply

    • NatashasKitchen.com
      June 2, 2023

      That sounds amazing! Thank you for sharing.

      Reply

  • Shimmi
    April 28, 2023

    Hi Natasha!

    I’m making this for the second time tonight!! Cause the first time it was toooo gooood! tHANK YOU FOR THIS!!! The day after it was still soo so good and i heated it up in the microwave and the biscuits were still crisp and nice.!

    Reply

    • NatashasKitchen.com
      April 28, 2023

      That’s wonderful! So glad you loved the recipe, thank you for sharing.

      Reply

  • christine moreton
    April 17, 2023

    i made it!! Came out delicious 😋 Thank you so much!! USA stands with UKRAINE♥️ 🇺🇦 🇺🇸 ♥️

    Reply

    • NatashasKitchen.com
      April 17, 2023

      So glad you loved the recipe, Christine! 🙂

      Reply

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