Chicken Pot Pie Casserole

Name: Chicken Pot Pie Casserole
Prep time: 10 min
Cook time: 35 min
Ingredients: 4 tablespoons butter; 1 small onion chopped; 2 ribs celery chopped; 3 medium carrots peeled and chopped; 2 teaspoons chopped fresh thyme; ¼ teaspoon poultry seasoning; ½ teaspoon kosher salt; ¼ teaspoon freshly ground black pepper; 3 tablespoons all-purpose flour; 2 cups low-sodium chicken broth; ½ cup whole milk; 1 large Yukon Gold Potato peeled and diced; 3½ cups cooked chicken shredded or diced; ¾ 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

December 11, 2024 by Beth Pierce 35 Comments

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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.

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. Use refrigerated ready-to-bake biscuit dough or bake your homemade biscuits from scratch. If you like this comfy recipe, try my chicken tortellini alfredo, homemade beef stroganoff, and Swedish meatballs.

Ingredient Notes and Substitutions

See the complete list of ingredients below on the recipe card.

Butter: salted or unsalted
Spices and seasonings: fresh thyme, poultry seasoning, salt, and freshly ground black pepper. You could also add a little rosemary and sage if you do not have poultry seasoning.
Chicken broth: preferably low-sodium
Milk: whole milk is best for a creamy finish
Chicken: use any cooked chicken – either diced or shredded. I like to use rotisserie chicken picked up from Costco, but any cooked chicken will work.

How to Make Chicken Pot Pie Casserole

This is the summary version; see the recipe card below for the complete list of ingredients and the instructions.

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.

Preparation Tips

Cut the veggies into bite-size pieces. Shred the chicken or cut it into bite-sized pieces.
Use 2 1/2-3 cups of frozen vegetables instead of the fresh vegetables in a pinch.
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.

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 10 minutes.

Serving Suggestions

This casserole is a hearty meal, but sometimes, if guests share the meal with us, I like to add a side.

Salads: spring mix salad, asparagus salad, arugula salad, fruit salad, seven-layer salad
Vegetables: Brussels sprouts with bacon, bacon-wrapped asparagus, sautéed mushrooms and onions.

This comforting casserole features a creamy chicken and vegetable filling topped with buttery and flaky biscuits. The ultimate comfort food recipe.

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.

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