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chicken pot pie casserole
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chicken pot pie casserole

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
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 8
Course: chicken
Calories: 380
Ingredients Method Notes

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

Method
 

  1. Preheat your oven to 375°F (190°C). Lightly grease a 9x13-inch baking dish.
  2. 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. Add the frozen vegetables and cooked potatoes (if using). Cook for 3–5 minutes until heated through. Stir in the shredded chicken.
  4. 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.
  5. 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.
  6. Optional: Sprinkle shredded cheese over the biscuits for a golden, cheesy crust.
  7. 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.
Reheating: Reheat in the oven at 350°F until warmed through, or microwave individual portions.