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
I made this Chicken Pot pie Casserole tonight. It is awesome. Those biscuits were the bomb. I will be making them just for biscuits to eat. Thank you. Last week I also made the Meatball Marinara Parmesan casserole and it was also awesome. Your recipes are great.
Thank you so much, Linda! I’m so happy to hear you’re enjoying the recipes!
So good!!! I threw in a couple of chopped, boiled potatoes to the veggies. Used store-bought biscuits for ease. This is definitely on my list of family dinner repeats!
Deliciosas y fáciles de preparar. Gracias.
This is really delicious! I substituted corn for the mushrooms, but otherwise followed the recipe exactly, and it was excellent. I don’t typically love biscuits, but these came together easily and were tender, flaky and awesome as well. Will definitely make this often.
I’m so glad you enjoyed it, Marilyn!
Can you sun whole milk for the heavy cream?
The texture will be different if you use whole milk instead of heavy cream.
This is a super yummy recipe! Plan to make again.
I was nervous about the biscuits but they were amazing! I really like the way the sauce tasted. I bought corn and FORGOT to put it in but it was excellent! My husband will not eat peas! I love Natasha’s recipes! Thank you!
Hi Natasha, love this recipe! Would it freeze well? I’m looking to make some things for a family in need. Thanks for all of the great recipes!
Glad you love this! I haven’t tried freezing this but to fefrigerate: 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.
Great recipe – only changes I made – I used Wegmans Rosemary rotisserie chicken and Red Lobster cheddar bay biscuit mix on top – it was amazing! Love so many Natasha’s Kitchen recipes!
That sounds amazing!
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.
Thank you for sharing, Sarah!
This is fantastic!
Please, please, Natacha, could you include more vegetarian variations in your recipes? Adding double veggies is genius and sounds delicious!
Thank you so much for that suggestion, Madeline!
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! 😌💜
Lovely to hear that! Thanks so much for sharing that with us.
Is there a way to put this together ahead of time and then just pop it in the oven before dinnertime?
Hi Jill, I have only reheated it after baking it, I haven’t tried making it ahead to bake later to advise. See my Make-Ahead tips in the recipe post. I wish I could be more helpful.
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!
Hi Jennifer, I haven’t tried those substitutions to advise. If you experiment, let me know how you liked the recipe.
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!
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.
Made this today with Wild Turkey harvested this spring. Used Pillsbury Grands biscuits in place of the homemade ones. It came out excellent!
Great to hear that it turned out great! Thanks so much for sharing that with us.
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.
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.
Hi Jealith,
I just flipped the biscuits over when they got brown on top. they were not soggy this way.
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!
That’s great, LaRhesa! So glad it was a hit!
Just made it for a dinner tonight and it’s so delicious. Love it ❤️
That’s wonderful, Nadiia!
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!
It’s y pleasure, Judi. Happy to know that you love our Chicken Pot Pie Casserole a lot!
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..
That sounds amazing! Thank you for sharing.
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.!
That’s wonderful! So glad you loved the recipe, thank you for sharing.
i made it!! Came out delicious 😋 Thank you so much!! USA stands with UKRAINE♥️ 🇺🇦 🇺🇸 ♥️
So glad you loved the recipe, Christine! 🙂