This comforting chicken pot pie casserole features a creamy chicken and vegetable filling topped with buttery and flaky biscuits. Perfect for a cozy family dinner or a hearty weekend lunch. Use refrigerated ready-to-bake biscuit dough or bake your own homemade biscuits from scratch.
Easy Chicken Pot Pie Casserole
This will quickly become a new family favorite. With the ease of rotisserie chicken and ready-made biscuits, this casserole is ready for the oven in about 20 minutes. Bake the biscuits separately or prebake the biscuits. Either way, this casserole is pure comfort food with creamy gravy made without canned soup, succulent rotisserie chicken, fresh vegetables, and flaky buttery biscuits. If you like this comfy recipe, try my chicken tortellini alfredo, chicken a la king, homemade beef stroganoff, and Swedish meatballs.
Chicken Pot Pie Casserole Ingredients
How to Make Chicken Pot Pie Casserole
First, melt the butter in a Dutch oven or heavy skillet over medium heat. Add the onions, celery, and carrots and cook until the onions and celery are soft. Reduce the heat to low, add the thyme, poultry seasoning, salt, and freshly ground black pepper. Cook for 1 minute while stirring continously. Sprinkle with the flour and continue cooking for 2 minutes while stirring.
Slowly whisk in the chicken broth and milk. Add the potatoes and bring the mixture to a gentle boil. Then, reduce the heat and simmer until the potatoes and carrots are tender.
Meanwhile, preheat the oven to 350 degrees. Cover a large baking sheet with parchment paper. Open the canned biscuits and place them on the parchment paper a couple of inches apart. Lightly beat the egg and water together to make an egg wash. Brush the tops and the sides of the biscuits lightly with the egg wash. Place them in the oven and bake for 8 minutes.
Stir the cooked chicken and peas into the Dutch oven with the creamy gravy and vegetables. Spoon the cooked mixture into a 9×13 inch casserole dish or one of a close equivalent size. Place the prebaked biscuits on the chicken mixture with the browned side down. Brush the tops lightly with the egg wash. Bake the casserole at 350 degrees for 10 minutes. Then cover the casserole dish with aluminum foil and bake for another 7-10 minutes or until the biscuits are golden brown.
Beth’s Recipe Tips
- Cut the veggies into bite-size pieces. Shred the chicken or cut it into bite-sized pieces.
- Use any cooked chicken – either diced or shredded. I like to use rotisserie chicken picked up from Costco, but any cooked chicken will work.
- In a pinch, use 2 1/2-3 cups of frozen vegetables instead of the fresh vegetables.
- If the mixture becomes too thick, add a little more chicken broth or milk.
- It is best to prebake the biscuits or bake them separately. Some recipes call for placing them right on the top of the chicken mixture and baking them. I have found that this is not a consistent way to do this. They do not cook through every time.
What to serve with Chicken Pot Pie Casserole
This casserole is a hearty meal, but sometimes, if guests share the meal with us, I like to add a side.
Storage and Reheat
Store leftovers in an airtight container in the fridge for up to 3 days. If you cooked the biscuits separately and added them to the bowls when served, store those leftover biscuits in an airtight container at room temperature. Ensure they did not come in contact with the chicken pot pie mixture. Store everything in the fridge if you cooked the biscuits on the top. Reheat on the stovetop over low heat or in the microwave at reduced power.
To freeze, cool completely, then cover with two layers of plastic wrap followed by a layer of aluminum foil. Freeze for up to 3 months. Thaw in the fridge overnight. Remove the casserole from the fridge and bring it to room temperature before reheating. Remove the plastic wrap and leave it covered only with aluminum foil. Reheat in the oven at 350 degrees for 20-25 minutes or until heated through.
More Chicken Recipes
Chicken Pot Pie Casserole
Ingredients
- 4 tablespoons butter
- 1 small onion chopped
- 2 ribs celery chopped
- 3 medium carrots peeled and chopped
- 2 teaspoons chopped fresh thyme
- 1/4 teaspoon poultry seasoning
- 1/2 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 3 tablespoons all-purpose flour
- 2 cups low-sodium chicken broth
- 1/2 cup whole milk
- 1 large Yukon Gold Potato peeled and diced
- 3 1/2 cups cooked chicken shredded or diced
- 3/4 cup frozen baby peas
- 1 (8-10 count) tube biscuits Grands biscuits
- 1 egg room temperature
- 1 tablespoon cool water
- fresh chopped thyme or rosemary
Instructions
- Melt the butter in a Dutch oven or heavy skillet over medium heat. Add the onions, celery, and carrots and cook until the onions and celery are soft.
- Reduce the heat to low, add the thyme, poultry seasoning, salt, and freshly ground black pepper. Cook for 1 minute while stirring continously. Sprinkle with the flour and continue cooking for 2 minutes while stirring.
- Slowly whisk in the chicken broth and milk. Add the potatoes and bring the mixture to a gentle boil. Reduce the heat and simmer until the potatoes and carrots are tender.
- Meanwhile, preheat the oven to 350 degrees. Cover a large baking sheet with parchment paper. Open the canned biscuits and place them on the parchment paper a couple of inches apart.
- Lightly beat the egg and water together to make an egg wash. Brush the tops and the sides of the biscuits lightly with the egg wash. Place them in the oven and prebake for 8-9 minutes.
- Stir the cooked chicken and peas into the Dutch oven with the creamy gravy and vegetables. Spoon the cooked mixture into a 9×13 inch casserole dish or one of almost equivalent size.
- Place the prebaked biscuits on top of the chicken mixture with the browned side down. Brush the tops lightly with the egg wash. Bake the casserole at 350 degrees for 10 minutes. Then cover the casserole dish with aluminum foil and bake for another 10 minutes.
Notes
- Cut the veggies into bite-size pieces. Shred the chicken or cut it into bite-sized pieces.
- Use any cooked chicken – either diced or shredded. I like to use rotisserie chicken picked up from Costco, but any cooked chicken will work.
- In a pinch use 2 1/2-3 cups frozen vegetables in place of the fresh vegetables.
- If the mixture becomes too thick, add a little more chicken broth or milk.
- It is best to prebake the biscuits or bake them separately. Some recipes call for placing them right on the top of the chicken mixture and baking them. I have found that this is not a consistent way to do this. They do not cook all the way through every time.
Nutrition
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Sandy V
This looks delicious and I look forward to making it. Love your technique of pre-baking the biscuits and finishing them on top of the casserole. I’m an avid cook but have never seen this recommendation before. It’s brilliant and makes perfect sense! Thanks for that tip alone, though I’m sure the entire dish will be great. 😋
Beth Pierce
Thanks, Sandy! Enjoy!
Tony Cooper
Two “ribs” of celery? As opposed to stalks?
Beth Pierce
Stalk means the whole bunch while a rib is a single piece. Most bloggers write this up incorrectly.
Lisa Marie
Great combination of creamy chicken and veggies with buttery biscuits for the ultimate cozy dinner. Prebaking the biscuits and using rotisserie chicken made it even more convenient. Can’t wait to make it again this weekend. There is a possibility of snow so it will be perfect.
Beth Pierce
Thank goodness. They cancelled the snow in our forecast!