Chicken Pot Pie Casserole

Easy chicken pot pie casserole checks all the boxes – comforting, filling, and satisfying. Made easy with canned biscuits, chicken, peas, carrots, and celery you really can’t ask for a better weeknight dinner!

Why this recipe works

All the comforting flavors of a chicken pot pie, served family-style! This chicken pot pie casserole has all the classic ingredients – chicken, peas, carrots, celery, and onion mixed into a well-seasoned filling except it’s topped with canned biscuits instead of a crust.  

This recipe is similar to our instant chicken pot pie which also uses canned biscuits in place of the crust. All in all, popping everything into a baking dish and topping with premade biscuits makes dinner quick and easy without being boring or bland. Plus, it takes half the time to prepare and bake as it would to make a classic pot pie because we aren’t spending heaps of time prepping a pie crust.

Ingredients you will need

Get all measurements, ingredients, and instructions in the printable version at the end of this post.

Ingredient Info and Substitution Suggestions

CHICKEN – To save you a little prep time, you can easily substitute the chicken breast with shredded rotisserie chicken. This is also a great way to use up leftover crockpot turkey breast (or turkey from Thanksgiving!).

BISCUITS – We prefer to use Pillsbury Grands here. We found that they cover the top of the pot pie mixture in a 13×9 baking dish well without leaving too many gaps in between. However, you can also use regular-sized canned biscuits as well – either will work just fine. Do note that because the Grand biscuits are larger, they might not cook all the way through at the 18-20 minute mark (even if they look golden brown on top). If this happens, try topping with aluminum foil and continue baking until they are cooked all the way through. 

VEGETABLES – Feel free to use a bag of frozen mixed vegetables in place of the peas. 

How to Make Chicken Pot Pie Casserole

These step by step photos and instructions are here to help you visualize how to make this recipe. You can Jump to Recipe to get the printable version of this recipe, complete with measurements and instructions at the bottom.

1. Preheat the oven to 375F, lightly grease a 9×13 casserole dish and set aside.
2. In a large skillet with deep sides, melt the butter over medium heat. Add the diced vegetables, salt, dried thyme, garlic powder, and ground pepper. Cook until the veggies begin to soften (about 5 minutes).
3. Sprinkle flour over vegetables and cook for a couple of minutes.
4. Pour in milk and stock and raise the heat to bring everything to a boil. Once boiling, reduce to medium-low and stir regularly until it begins to thicken (about 3-5 minutes).
5. Add in the shredded chicken and frozen peas, mix well, then transfer to the prepared casserole dish.
6. Place your canned biscuits on top and bake for about 18-20 minutes or until the biscuits are golden and cooked through.
   
   EXPERT TIP – If you are using Grand biscuits, you may find that you need to cook them for a little longer in order for the biscuits to cook all the way through. If the tops brown too quickly you can cover the top with aluminum foil while the interior continues to bake through.
   
   
   
7. Allow the casserole to cool slightly and serve immediately.

Frequently Asked Questions & Expert Tips

Serving Suggestions

Chicken pot pie casserole is a complete meal all on its own, but if you need a little something extra try adding a leafy salad on the side. Enjoy warm from the oven with an optional garnish of fresh chopped parsley. 

More Chicken Casserole Recipes

• Mexican Chicken Casserole
• Chicken Noodle Casserole
• Million Dollar Chicken Casserole
• Chicken and Dumpling Casserole

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Chicken Pot Pie Casserole

All the classic comforting ingredients baked into a bubbly, biscuit-topped meal makes this pot pie chicken casserole a huge hit.

5 from 1 vote

IMPORTANT – There are often Frequently Asked Questions within the blog post that you may find helpful. Simply scroll back up to read them!

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Course: Dinner

Cuisine: American

Servings: 8 servings

35 minutes mins

Calories: 503

Author: Amanda Davis

Ingredients

• ▢ 4 Tablespoons unsalted butter
• ▢ 2 cups diced carrots about 4 small-medium carrots
• ▢ 2 cups diced celery about 3-4 ribs
• ▢ 1 cup diced yellow onion 1 small
• ▢ 1 teaspoon sea salt
• ▢ 1 teaspoon dried thyme
• ▢ ¾ teaspoon garlic powder
• ▢ ½ teaspoon ground black pepper
• ▢ ½ cup all purpose flour
• ▢ 2 cups whole milk
• ▢ 1 cup low sodium chicken stock
• ▢ 4 cups shredded chicken about 3 cooked chicken breasts
• ▢ 2 cups frozen peas
• ▢ 16.3 ounces refrigerated biscuits we used one tube of Pillsbury Grands

Things You’ll Need

• ▢
  13×9 baking dish
• ▢
  Large deep sided skillet

Before You Begin

• We prefer to use Pillsbury Grands here. We found that they cover the top of the pot pie mixture in a 13×9 baking dish well without leaving too many gaps in between. However, you can also use regular-sized canned biscuits as well. Do note that because the Grand biscuits are larger, they might not cook all the way through at the 18-20 minute mark (even if they look golden brown on top). If this happens, try topping with aluminum foil and continue baking until they are cooked all the way through. 
• Feel free to use a bag of frozen mixed vegetables in place of the peas. 
• You can easily substitute the chicken breast with shredded rotisserie chicken. This is also a great way to use up leftover turkey breast (or turkey from Thanksgiving!).

Instructions

• Preheat the oven to 375F, lightly grease a 9×13 casserole dish and set aside.
• In a large skillet with deep sides, melt the butter over medium heat. Add the diced vegetables, salt, dried thyme, garlic powder, and ground pepper. Cook until the veggies begin to soften (about 5 minutes).
• Sprinkle flour over vegetables and cook for a couple of minutes.
• Pour in milk and stock and raise the heat to bring everything to a boil. Once boiling, reduce to medium-low and stir regularly until it begins to thicken (about 3-5 minutes).
• Add in the shredded chicken and frozen peas, mix well, then transfer to the prepared casserole dish.
• Place your canned biscuits on top and bake for about 18-20 minutes or until the biscuits are golden and cooked through.
• Allow the casserole to cool slightly and serve immediately.

Expert Tips & FAQs

• Store leftovers in an air-tight container kept in the refrigerator for up to 4 days. I would recommend storing the biscuits separately from the casserole filling so they don’t get too soggy. Reheat the filling on the stovetop or in the microwave until warmed through. Reheat the biscuits separately in a toaster oven, air fryer, or regular oven to help crisp them back up. 
• You can prepare the casserole a day ahead of time, but do not add the biscuits on top until you are ready to bake. Store it, covered, in the refrigerator a day in advance. Allow the dish to rest at room temperature to take the chill off (especially if you are using a glass dish) then top with the biscuits and bake. 
• To Freeze – Prepare the filling, transfer it to a large ziptop bag, air-tight container, or non-glass baking dish, and freeze for up to 3 months (don’t add the biscuits). Thaw the mixture in the refrigerator overnight then top with the biscuits and bake as normal. 

Nutrition

Serving: 1serving | Calories: 503cal | Carbohydrates: 48g | Protein: 27g | Fat: 22g | Saturated Fat: 8g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 8g | Trans Fat: 0.2g | Cholesterol: 75mg | Sodium: 965mg | Potassium: 708mg | Fiber: 5g | Sugar: 10g | Vitamin A: 6046IU | Vitamin C: 19mg | Calcium: 153mg | Iron: 4mg

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