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
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!
HI Kali, they should bake through at 25 minutes. Did you make sure your oven was fully preheated before baking?
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.
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!
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!
Hi Steven! That’s so great to hear. I’m glad it was a hit! Thank you for the feedback.
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.
Hi Andrea! I’m so glad to hear that! Thank you for sharing.
Was very tasty but found there was not enough gravy after it came from the oven
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?
You may have thickened it too much while simmering. You have to remember that the baking will remove additional mositure.
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?
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.
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.
Great to hear, Reenie! Thank you for sharing.
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.
Hi Ellen! Thank you for the review. I’m glad you loved it!
I found this recipe quite bland to be honest. So I add a little cream cheese, Thyme and dill. Tasted much better!
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.
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.
That is the best when the family love what we parents make. That’s so great!
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!
Haha, that is hilarious! Thank you for sharing, Svetlana!
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! 🙂
I hope you love it, Margaret!
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!
That’s a great idea, Rachael! I bet that was flavorful! Thank you so much for sharing that with me.
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. 😋🥰
I’m so happy you enjoyed that, Karyn. It sounds like it was a hit!
This was positively delicious! I’ll be definitely making this again. Winner, winner, chicken dinner!
I’m so glad to hear that, Gerri! Thank you for your great feedback!
I want to make this tonight… Can I use Pillsbury biscuits? (I’m being lazy) Thanks!
Hi Margaret! That would be fine. Hope you love the recipe!
This casserole was a huge hit with my family! It’s so creamy and delicious! I can’t wait to make it again!
Hi Anna! That’s wonderful. Thank you for the feedback.
This dish is always delicious, this is a true winner. Love all your recipes. Joyce from NJ.
Thank you, Joyce! I’m so glad to hear that!
I saw Sharky on your hand at around the 4:17 mark after you made your last two biscuits.
This was super easy to make and tasted amazing. Even my picky kids loved it.
That’s wonderful, Abby! Thanks for the feedback.
I literally just took this out of the oven and ate it for lunch. Absolutely delicious! My new favorite recipe.
That’s wonderful, Kylie! I’m glad you found a new favorite.
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
Thank you, Laura! I’m so glad you love the recipe. 🙂
could you make these into individual chicken pot pies
I like to make them znd freeze then bring out for lunch etc,
Hi Louise! I have not tested it by see the freezing instructions for my chicken pot pie recipe HERE.