Chicken Pot Pie Casserole is the perfect way to enjoy the classic comfort food flavor of a traditional pot pie—without the fuss of rolling out pie crusts. This casserole takes tender chicken, hearty vegetables, and a rich, savory sauce and bakes it all under a golden, flaky biscuit topping. It’s creamy, cozy, and deeply satisfying—perfect for feeding a hungry family or sharing at a potluck. This casserole version is quicker, easier, and just as delicious as the original. Plus, you can make it ahead, freeze it, and reheat it for busy weeknights when you want something homemade and filling.
What Makes This Casserole Special?
Unlike traditional pot pies that require homemade crusts, this casserole simplifies things by using refrigerated biscuits or an easy homemade biscuit topping. That makes it faster, more approachable, and perfect for beginner cooks. The creamy filling is packed with shredded chicken, sweet peas, carrots, and tender potatoes, making every bite a cozy, flavor-packed experience.
Cooking Time
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Servings: 6–8
Ingredients
- 3 cups cooked chicken, shredded or diced
- 2 tablespoons butter
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 ½ cups frozen mixed vegetables (peas, carrots, corn)
- 1 cup diced potatoes (optional, pre-boiled until tender)
- 1 can (10.5 oz) cream of chicken soup
- ½ cup sour cream
- ½ cup milk
- Salt and pepper, to taste
- 1 tsp dried thyme or poultry seasoning
- 1 can refrigerated biscuit dough (or homemade biscuit mix)
- Optional: ½ cup shredded cheddar cheese (for topping)
Instructions
1. Preheat the Oven
Preheat your oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish.
2. Sauté Aromatics
In a large skillet over medium heat, melt butter. Add the diced onion and cook for 3–4 minutes until soft and translucent. Stir in the garlic and cook for another minute.
3. Make the Filling
Add the frozen vegetables and cooked potatoes (if using). Cook for 3–5 minutes until heated through. Stir in the shredded chicken.
Add the cream of chicken soup, sour cream, milk, salt, pepper, and thyme. Stir everything together and simmer for 2–3 minutes until well combined and creamy.
4. Assemble the Casserole
Pour the filling mixture into the prepared baking dish and spread evenly. Top with biscuit dough pieces—either place whole biscuits on top or cut into quarters and scatter them evenly.
Optional: Sprinkle shredded cheese over the biscuits for a golden, cheesy crust.
5. Bake Until Golden
Bake uncovered for 25–30 minutes or until the biscuits are golden brown and cooked through. Let the casserole rest for 5 minutes before serving.
Variations
- Rotisserie Shortcut: Use store-bought rotisserie chicken to save time.
- Cheddar Biscuit Topping: Add shredded cheese and herbs to homemade biscuit dough.
- Veggie Boost: Add sautéed mushrooms, spinach, or green beans.
- Creamy Upgrade: Use a homemade béchamel or chicken gravy instead of canned soup.
- Crust Swap: Use puff pastry or crescent roll dough for a different texture.
Equipment You’ll Need
- Large skillet
- 9×13-inch baking dish
- Wooden spoon or spatula
- Mixing bowl (if using homemade biscuit topping)
- Measuring cups and spoons
Nutritional Information (Approx. Per Serving)
- Calories: ~380
- Carbohydrates: 30g
- Fat: 22g
- Protein: 18g
- Sugar: 4g
Storage Tips
- Refrigeration: Store leftovers in an airtight container in the fridge for up to 4 days.
- Freezing: Cool completely, then cover and freeze for up to 2 months.
- Reheating: Reheat in the oven at 350°F until warmed through, or microwave individual portions.
My Cooking Experience
This casserole is a staple in my home when the weather turns cool. It’s nostalgic, hearty, and hits the spot every time. I’ve made it with leftover turkey, homemade biscuit dough, and even added mushrooms or spinach when I have them on hand. The ease of preparation and flexibility makes it one of those dishes that never gets old—just pure, cozy goodness in a pan.
Conclusion
Chicken Pot Pie Casserole is a comforting, satisfying, and easy-to-make dish that brings all the warmth of a classic pot pie—without the hassle. It’s perfect for weeknight dinners, freezer meals, or feeding a hungry crowd. With its creamy filling and flaky biscuit topping, this casserole will quickly become a family favorite you’ll make again and again.
chicken pot pie casserole
Ingredients
Method
- Preheat your oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish.
- In a large skillet over medium heat, melt butter. Add the diced onion and cook for 3–4 minutes until soft and translucent. Stir in the garlic and cook for another minute.
- Add the frozen vegetables and cooked potatoes (if using). Cook for 3–5 minutes until heated through. Stir in the shredded chicken.
- Add the cream of chicken soup, sour cream, milk, salt, pepper, and thyme. Stir everything together and simmer for 2–3 minutes until well combined and creamy.
- Pour the filling mixture into the prepared baking dish and spread evenly. Top with biscuit dough pieces—either place whole biscuits on top or cut into quarters and scatter them evenly.
- Optional: Sprinkle shredded cheese over the biscuits for a golden, cheesy crust.
- Bake uncovered for 25–30 minutes or until the biscuits are golden brown and cooked through. Let the casserole rest for 5 minutes before serving.
Notes
- Refrigeration: Store leftovers in an airtight container in the fridge for up to 4 days.
- Freezing: Cool completely, then cover and freeze for up to 2 months.
