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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! 

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:

Chicken Pot Pie Casserole

4.92 from 61 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: $18-$24
Calories: 442

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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

Read comments/reviewsAdd comment/review

  • 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

  • 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

  • Beth
    April 15, 2023

    Simply scrumptious! My husband and I loved it completely and utterly. I wanted to make it ahead for guests. Can I prepare everything up until oven cooking, place in fridge and next day cook it in the oven?Please advise, Natasha, and thank you for such a wonderful tasty meal!

    Reply

    • NatashasKitchen.com
      April 16, 2023

      Hi Beth! That should be fine. It also reheats great and freezes well (before baking) if you wanted to bake it from a frozen state. I’m glad you loved the recipe. Thank you.

      Reply

      • Krista Koljonen
        May 5, 2023

        What are the instructions to bake it after freezing it? I would like to make this, freeze it before baking, and give it to my sister-in-law who is expecting her second child very soon for after the baby arrives

        Reply

        • NatashasKitchen.com
          May 6, 2023

          Hi Krista! See the section above under “common questions” for instructions on this.

          Reply

          • Krista Koljonen
            May 22, 2023

            Oh, boy. I must be blind. I scrolled back up there today and still couldn’t find it. Maybe I’ll try on my computer, since I’m having so many pop-ups on my phone. If I still haven’t found it, could you copy and paste it and email it to me? I’m planning to make it today and freeze for my sister- in-law.

          • NatashasKitchen.com
            May 22, 2023

            At the top of the recipe blog, you can click on “jump to recipe” for a shortcut but here you go, I copied and pasted the instructions from step 6 for you: 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.

          • Krista Koljonen
            May 22, 2023

            So do I just tell her to back it until the casserole reaches temp? Do you know how long that approximately takes so she knows when to put it in the oven from a frozen state? Is it uncovered or covered?

          • NatashasKitchen.com
            May 22, 2023

            You can follow the same baking instructions as mentioned in step number 6. She may need to add 5-10 more minutes if she is baking it from a frozen state. The easiest way to tell when it’s done is with a kitchen thermometer. The internal temperature of your chicken casserole should read 165ºF.

  • george kersey
    April 3, 2023

    this is the only way to make chicken pot pie”this is the way i grew up living on this stuff !!

    Reply

    • Natashas Kitchen
      April 3, 2023

      I’m so happy you enjoyed that. Thank you for sharing that with us, George!

      Reply

  • Gaby
    March 29, 2023

    Amazing recipe! Super tasty! It has now be added the list of favorite recipes.

    Reply

    • NatashasKitchen.com
      March 29, 2023

      That’s wonderful, Gaby! I’m so glad you found another favorite!

      Reply

  • Ginny
    March 29, 2023

    Made this tonight. It was SO GOOD! Biscuits were fluffy and the chicken pot pie filling was delicious!

    Reply

    • NatashasKitchen.com
      March 29, 2023

      That’s wonderful, Ginny! So glad you loved it.

      Reply

  • Stacy
    March 13, 2023

    I LOVE this recipe! Definitely going to be a staple in our home. I was wondering if this can be frozen?

    Reply

    • Natasha's Kitchen
      March 13, 2023

      Great to hear that, Stacy. I was only able to refrigerate it for 3 days, I have not tested it but you may see my freezing instructions for my chicken pot pie recipe HERE.

      Reply

  • Suzanne Nast
    March 8, 2023

    Hi, I made the Pot Pie Casserole with biscuits, my family loved it. Easy to make and delish. Thanks so much. Did not make home made biscuits. Next time. Promise.

    Suzanne

    Reply

    • Natashas Kitchen
      March 8, 2023

      I’m so happy you enjoyed that. Thank you for sharing that with us, Suzanne!

      Reply

  • Kathleen
    March 5, 2023

    I just made this for dinner tonight, it was so good 😊.
    Also not difficult recipe.

    Reply

    • NatashasKitchen.com
      March 5, 2023

      Thank you for the feedback, Kathleen!

      Reply

  • Jamie
    March 4, 2023

    I’m making this for first time, for friends! I know gutsy since I’m not an experienced cook. Would it make sense to add celery and potatoes and if so, how and when should I incorporate into the recipe? Thank you.

    Reply

    • NatashasKitchen.com
      March 4, 2023

      Hi Jamie! That should work. You’ll have to experiment with it. Some of my readers add potatoes to the chicken pot pie recipe that I have.
      You can sauté the celery with the onions and carrots and I would cut the potatoes smaller so they will cook through.

      Reply

  • Janine S.
    February 23, 2023

    This is AMAZING and really Good Recipe. First time making biscuits, I was scared. But it turned out really good, very tasty, also very healthy without any junky preservative you bought at store. and It’s a Husband approved meal 🙂 Thank you Natasha, You really inspire me to cook delicious and healthy meals! I can’t wait for your Cookbook.

    Reply

    • NatashasKitchen.com
      February 23, 2023

      I’m so glad to hear that, Janine! Thank you for your love and support. It’s much appreciated.

      Reply

  • Candy
    February 19, 2023

    I made this last night and it was delicious! I’m looking forward to leftovers tonight. This will be in our rotation of family favorites from now on. Thank you!

    Reply

    • Natasha's Kitchen
      February 19, 2023

      You’re welcome, Candy. Good to hear that you loved this recipe!

      Reply

  • Susan
    February 17, 2023

    I am admittedly not a very good cook but I tried this tonight for the first time using store bought biscuits. It looked beautiful and tasted great but it seemed a bit too liquid and not like a pot pie. I followed the recipe exactly. What do you think went wrong?

    Reply

    • Natashas Kitchen
      February 17, 2023

      Hi Susan, I wonder if the store-bought biscuits don’t absorb some of the juices as the homemade ones do? Also, the mixture should be fairly thick before you add it to the casserole pan.

      Reply

  • Brenda
    February 14, 2023

    My 9y old son asks for this weekly. Absolutely delicious! Thanks or a great recipe that works well when made dairy and gluten free!

    Reply

    • NatashasKitchen.com
      February 14, 2023

      Hi Brenda! You’re very welcome. I’m glad it was a hit.

      Reply

      • Cheryl
        February 26, 2023

        I made this recipe tonight. This sure is a keeper. I substituted 1% milk for the heavy cream and it turned out great. Thank you so much for this delicious recipe!

        Reply

        • Natasha's Kitchen
          February 26, 2023

          Glad to know that it was successful! Thanks for sharing that, Cheryl.

          Reply

  • Joni
    February 6, 2023

    Natasha, 6/5 stars for this recipe! I made it (mostly) as directed with just some minor changes. I used a bag of frozen pea/carrot mix and threw in some corn instead of mushrooms since I forgot to pick up some fresh from the grocery. Otherwise, I made as directed and it was THE BOMB. Even my hubby who isn’t a chicken pot pie lover like me said it was delicious. Thank you so much, this is definitely a keeper!

    Reply

    • Natashas Kitchen
      February 6, 2023

      I’m so happy you enjoyed that. Thank you for sharing that with us, Joni!

      Reply

  • Christopher
    February 4, 2023

    It will be difficult to describe in words how delicious this recipe tasted. This dish will be a staple as long as I am able to cook. And I will beg my caretakers to make it for me. The filling is quite easy to make. However, I had never worked with dough and was apprehensive about making my own biscuits, but I need to limit my sodium intake, so attempted them myself. It was not difficult, although I needed a bit more liquid than called for by the recipe. Everything turned out great. Thank you so much!

    Reply

    • NatashasKitchen.com
      February 4, 2023

      Hi Christopher! You’re very welcome. Thank you for the wonderful feedback. I’m glad you loved the recipe.

      Reply

  • Kristi
    February 3, 2023

    I made this tonight & it was an amazing! I followed the directions exactly & wouldn’t change a thing! My super picky eater even had 2 servings! Thank you!

    Reply

    • NatashasKitchen.com
      February 3, 2023

      Hi Kristi! That’s wonderful. I’m glad it was a hit. 🙂

      Reply

  • Wendy Beverley
    January 26, 2023

    Love your recipes, unfortunately I don’t have a colour printer and all areas shown in RED come out blank. Could not find a ‘print all black’ command so I end up trying to scribble in all the missing ingredients which ends up with a messy print out. Any suggestions – no I can’t afford a new printer!

    Reply

    • Natashas Kitchen
      January 26, 2023

      Hi Wendy, I would recommend ensuring your printer settings are set to black and white.

      Reply

  • Mary Ann Fincher
    January 25, 2023

    Thanks for another great recipe Natasha! I was nervous to make this because I’ve never been a great baker or had any luck making any kind of bread. I followed your video and the dish turned out great and I was so proud to make biscuits from scratch!! My husband and I are fighting over who gets the leftovers! This was delicious!

    Reply

    • Natashas Kitchen
      January 25, 2023

      That’s so great! It sounds like you have a new favorite, Mary Ann!

      Reply

  • Diana
    January 22, 2023

    Natasha, thank you so much for sharing this recipe; it is so delicious! I could not believe how light, fluffy and delicious the Homemade Biscuits were! This recipe is a keeper.

    Reply

    • Natasha's Kitchen
      January 22, 2023

      Thank you, Diana for your good comments and feedback!

      Reply

  • Mary
    January 19, 2023

    Hi Natasha, you did it again, another delicious recipe, it was amazing, my picky 8 yr old granddaughter loved it. I love how your recipes are pretty simple to make and yummy, we love everything so far that I have made because of you. Thankyou!! ❤

    Reply

    • NatashasKitchen.com
      January 19, 2023

      Hi Mary! I’m so glad to hear that. Thank you for the wonderful feedback.

      Reply

  • Maria
    January 18, 2023

    This is Amazing!!! I left the mushrooms out but did everything else exactly as you said. Can’t wait to have it again

    Reply

    • Natashas Kitchen
      January 18, 2023

      That’s so great, Maria! I’m so happy you loved it!

      Reply

  • Kali
    January 17, 2023

    This was good! I would suggest baking the biscuits separately though because mine did not cook all the way after the 25 mins was up. I also would be mindful that she calls for fine sea salt and not kosher salt. I added 2tsps of kosher salt thinking it would be the same but wow it made the gravy very salty. I was able to tone it down with some additional heavy cream, but just wanted to call it out so other people don’t make the same mistake!

    Reply

    • Natasha
      January 17, 2023

      HI Kali, they should bake through at 25 minutes. Did you make sure your oven was fully preheated before baking?

      Reply

  • Margaret
    January 17, 2023

    OMG… this was a major hit for my family! I used refrigerated Pillsbury rolls, baked on the bottom rack of the oven and towards the end, still had to vent the dish b/c the tops were leaning towards a darker color then I like. After adding to the casserole, I read that I could add cheese! So I just mixed it in (only had shredded Mexican) after I poured it into the dish. I also didn’t use mushrooms (my daughter is allergic), so maybe that is why it took a while longer for broth mixture to thicken up. But all good. Already looking forward to making this on our next cold night! And I’ll try your recipe for biscuits too! Thank you! PS, I don’t have any problem using your website w/ads popping up. I use a mac book pro and I use Chrome… not sure if that is why I don’t have any pop ups. Sure ads on the side and b/w paragraphs, but that’s expected since you don’t charge $ for your recipes. Keep up the amazing work! Happy to support you by buying thru your site.

    Reply

    • Natashas Kitchen
      January 17, 2023

      Thank you so much for sharing that with me, Margaret! I’m happy this was a hit for your family! Thank you for supporting my blog! I hope you try more recipes soon!

      Reply

  • Steven Patton
    January 16, 2023

    Wow! Tonight I made this for dinner. Best Chicken Pot Pie Ever! My son said, “This was the best chicken pot pie ever. ” This recipe is a Winner! Winner! Winner! Thanks Natasha!

    Reply

    • NatashasKitchen.com
      January 16, 2023

      Hi Steven! That’s so great to hear. I’m glad it was a hit! Thank you for the feedback.

      Reply

  • Andrea
    January 16, 2023

    This dish is sooo good, especially the biscuits. It is my husband’s new favorite. Once again Natasha’s recipes are so easy and delicious.

    Reply

    • NatashasKitchen.com
      January 16, 2023

      Hi Andrea! I’m so glad to hear that! Thank you for sharing.

      Reply

  • Jeannie
    January 16, 2023

    Was very tasty but found there was not enough gravy after it came from the oven

    Reply

    • Natashas Kitchen
      January 16, 2023

      Thank you so much for sharing that with me, Jeannie! Was is possibly baked for a longer time, or was anything substituted in the recipe?

      Reply

    • Christopher
      February 4, 2023

      You may have thickened it too much while simmering. You have to remember that the baking will remove additional mositure.

      Reply

  • Linda Bonner
    January 15, 2023

    I just made this for dinner tonight. I tried to follow it exactly as the recipe shows but mine was very dry. I think I should have doubled the liquids.
    Did this happen to anyone else?

    Reply

    • Natasha
      January 16, 2023

      Hi Linda, I think I know what might be happening – people who have tried this recipe in a larger 9×13 casserole dish where the filling is more spread out, have mentioned the filling seems a little dry. I update the recipe with an extra 1/2 cup of chicken stock which should make it safer for that situation. Thank you so much for sharing your feedback! I’m always working on making my recipes better and more fail-proof.

      Reply

  • Reenie
    January 15, 2023

    Thanks for sharing this recipe. I was pressed for time so bought the biscuits and they worked out well. Not soggy at all. Will make this again.

    Reply

    • NatashasKitchen.com
      January 15, 2023

      Great to hear, Reenie! Thank you for sharing.

      Reply

  • Ellen
    January 15, 2023

    love this variation of chicken pot pie – better than pot pie! And, my mom can’t have any salt so i substituted Mrs. Dash original and it was terrific.

    Reply

    • NatashasKitchen.com
      January 15, 2023

      Hi Ellen! Thank you for the review. I’m glad you loved it!

      Reply

  • Pamela Jesso
    January 15, 2023

    I found this recipe quite bland to be honest. So I add a little cream cheese, Thyme and dill. Tasted much better!

    Reply

    • Natasha
      January 16, 2023

      Hi Pamela, did you possibly change anything in the ingredient list? I think those sound like good add-ins, but it should have plenty of flavor as written. It’s based on our popular Chicken Pot Pie Recipe.

      Reply

  • Jim McCarthy
    January 15, 2023

    I love this for my family. We have it whenever we have left over chicken or we buy a rotisserie chicken. For an added kick we put in a little curry powder for a great change.

    Reply

    • Natashas Kitchen
      January 15, 2023

      That is the best when the family love what we parents make. That’s so great!

      Reply

  • Svetlana
    January 14, 2023

    This is seriously what my last breakfast on earth would be, or the first when I got out of jail (I’m not in jail, but….If I were) I’d request my personal chef make me this (I’m not rich enough for a personal chef but if i was…) Oh YEAH come to mama Chicken Pot Pie Casserole!

    Reply

    • NatashasKitchen.com
      January 15, 2023

      Haha, that is hilarious! Thank you for sharing, Svetlana!

      Reply

  • Margaret
    January 14, 2023

    opps! Just read the details above! I usually just go to the recipe and watch the video! Sorry! It’s in the oven now! I added some shredded cheese too! 🙂

    Reply

    • Natashas Kitchen
      January 14, 2023

      I hope you love it, Margaret!

      Reply

  • Rachael
    January 14, 2023

    This was so good! I followed the recipe exactly until the biscuits, I had a box of the Red Lobster biscuits sitting in my pantry so I used those instead. Turned out perfect and my family enjoyed this very much. Will make again!

    Reply

    • Natashas Kitchen
      January 14, 2023

      That’s a great idea, Rachael! I bet that was flavorful! Thank you so much for sharing that with me.

      Reply

  • Karyn
    January 14, 2023

    Made this tonight using store bought Pilsbury biscuits. They do not come out soggy at all. I had to put the foil on around 7 minutes as they were browning fast per Natashas notes. This was a hit in our house! Next time I will make the biscuits homemade! Thanks Natasha for another great recipe. 😋🥰

    Reply

    • Natashas Kitchen
      January 14, 2023

      I’m so happy you enjoyed that, Karyn. It sounds like it was a hit!

      Reply

      • Gerri
        January 18, 2023

        This was positively delicious! I’ll be definitely making this again. Winner, winner, chicken dinner!

        Reply

        • Natashas Kitchen
          January 18, 2023

          I’m so glad to hear that, Gerri! Thank you for your great feedback!

          Reply

  • Margaret
    January 14, 2023

    I want to make this tonight… Can I use Pillsbury biscuits? (I’m being lazy) Thanks!

    Reply

    • NatashasKitchen.com
      January 14, 2023

      Hi Margaret! That would be fine. Hope you love the recipe!

      Reply

  • Anna
    January 13, 2023

    This casserole was a huge hit with my family! It’s so creamy and delicious! I can’t wait to make it again!

    Reply

    • NatashasKitchen.com
      January 13, 2023

      Hi Anna! That’s wonderful. Thank you for the feedback.

      Reply

      • Joyce
        January 14, 2023

        This dish is always delicious, this is a true winner. Love all your recipes. Joyce from NJ.

        Reply

        • NatashasKitchen.com
          January 15, 2023

          Thank you, Joyce! I’m so glad to hear that!

          Reply

  • Scott
    January 13, 2023

    I saw Sharky on your hand at around the 4:17 mark after you made your last two biscuits.

    Reply

  • Abby
    January 13, 2023

    This was super easy to make and tasted amazing. Even my picky kids loved it.

    Reply

    • NatashasKitchen.com
      January 13, 2023

      That’s wonderful, Abby! Thanks for the feedback.

      Reply

  • Kylie R
    January 13, 2023

    I literally just took this out of the oven and ate it for lunch. Absolutely delicious! My new favorite recipe.

    Reply

    • NatashasKitchen.com
      January 13, 2023

      That’s wonderful, Kylie! I’m glad you found a new favorite.

      Reply

      • LAURA Retyi
        April 5, 2023

        I made this Chicken Pot Pie Last night and almost eat the biscuit off it, before serving the main dish,, This was fabulous everyone loved it.. thank you my darling young lady…I know some days are rough for you, but you are much stronger than your ever know

        Reply

        • NatashasKitchen.com
          April 5, 2023

          Thank you, Laura! I’m so glad you love the recipe. 🙂

          Reply

  • Louise
    January 13, 2023

    could you make these into individual chicken pot pies
    I like to make them znd freeze then bring out for lunch etc,

    Reply

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