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
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!
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.
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
Hi Krista! See the section above under “common questions” for instructions on this.
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.
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.
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?
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.
I’m going to make this ahead and just want to be sure I’m reading this correctly. Assemble the pot pie and add the biscuits and freeze it without first baking it?
Hi Melissa. Yes, you can assemble it, freeze it, and bake it from a frozen state. It will take longer to bake so check it with a food thermometer. The internal temperature of your chicken casserole should read 165ºF
this is the only way to make chicken pot pie”this is the way i grew up living on this stuff !!
I’m so happy you enjoyed that. Thank you for sharing that with us, George!
Amazing recipe! Super tasty! It has now be added the list of favorite recipes.
That’s wonderful, Gaby! I’m so glad you found another favorite!
Made this tonight. It was SO GOOD! Biscuits were fluffy and the chicken pot pie filling was delicious!
That’s wonderful, Ginny! So glad you loved it.
I LOVE this recipe! Definitely going to be a staple in our home. I was wondering if this can be frozen?
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.
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
I’m so happy you enjoyed that. Thank you for sharing that with us, Suzanne!
I just made this for dinner tonight, it was so good 😊.
Also not difficult recipe.
Thank you for the feedback, Kathleen!
I made this for supper tonight. I used canned biscuits for the top and it was awful. They were so soggy and raw on the bottom. Next time I will bake biscuits separate.
I haven’t tried using canned biscuits to advise if that could have caused the issue. I use my Homemade Biscuits recipe.
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.
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.
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.
I’m so glad to hear that, Janine! Thank you for your love and support. It’s much appreciated.
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!
You’re welcome, Candy. Good to hear that you loved this recipe!
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?
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.
My 9y old son asks for this weekly. Absolutely delicious! Thanks or a great recipe that works well when made dairy and gluten free!
Hi Brenda! You’re very welcome. I’m glad it was a hit.
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!
Glad to know that it was successful! Thanks for sharing that, Cheryl.
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!
I’m so happy you enjoyed that. Thank you for sharing that with us, Joni!
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!
Hi Christopher! You’re very welcome. Thank you for the wonderful feedback. I’m glad you loved the recipe.
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!
Hi Kristi! That’s wonderful. I’m glad it was a hit. 🙂
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!
Hi Wendy, I would recommend ensuring your printer settings are set to black and white.
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!
That’s so great! It sounds like you have a new favorite, Mary Ann!
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.
Thank you, Diana for your good comments and feedback!
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!! ❤
Hi Mary! I’m so glad to hear that. Thank you for the wonderful feedback.
This is Amazing!!! I left the mushrooms out but did everything else exactly as you said. Can’t wait to have it again
That’s so great, Maria! I’m so happy you loved it!