Easy Chicken Pot Pie Casserole With Biscuits

This Chicken Pot Pie Casserole has all the comforting flavors of classic chicken pot pie in an easy family-friendly casserole.

this recipe!

If you love easy comfort food dinners, be sure to try our chicken bacon ranch casserole and chicken & stuffing casserole too.

Ingredients You’ll Need

• 4 cups shredded chicken
• 3 tablespoons butter
• 1 bag frozen peas and carrots (10-12 oz)
• 1- 1 1/2 cups heavy cream
• 8 oz mushrooms, sliced
• 1/3 cup chicken stock (Optional)
• 1 tablespoon (2 cloves) minced garlic Salt and pepper to taste
• 1 tube of flaky biscuits
• Parsley for garnish
• 2-3 cups shredded cheese
• 1 cup chopped onions

Can I make the pot pie filling ahead of time?

Yes, you can prepare the filling ahead of time, place it in an airtight container and refrigerate it until you’re ready to use it. Just make sure you reheat it before adding the biscuit topping over it and baking.

Step by Step Instructions

STEP ONE – Preheat your oven to 375°F (190°C). Spray a 9×13-inch baking dish with non-stick spray, or grease lightly with butter.

STEP TWO – In a large skillet or dutch oven, melt the room-temperature butter over medium heat. Add the chopped onions and minced garlic, cooking them until the onions become translucent and fragrant.

STEP THREE – Add in the mushrooms and cook for about 5 minutes until they release moisture and become tender.

STEP FOUR – In a large bowl, add frozen vegetables, shredded chicken, cheese, heavy cream, and mushroom mix. Season the creamy sauce with salt and pepper. Stir everything together until they are well combined.

STEP FIVE – Transfer the creamy filling to a 9X13 casserole dish that has been sprayed with cooking spray or brushed with melted butter.

STEP SIX – Place the biscuits in a single layer over the filling and brush butter over them.

STEP SEVEN – Bake the casserole in the preheated oven for about 20-25 minutes until the biscuits turn golden brown and then cover your homemade chicken pot pie with aluminum foil. Cook it for a baking time of about 10 minutes.

Storage & Freezing Instructions

Storage: Store leftover chicken pot pie casserole covered in the refrigerator for up to 3–4 days.

Reheating: Reheat the casserole in a 350°F oven covered with foil until heated through. Smaller portions can be reheated in the microwave using 30-second intervals until hot.

Freezing: Chicken pot pie casserole can be frozen before baking. Cover the dish tightly with foil or plastic wrap and place it in a freezer-safe container. When ready to cook, thaw in the refrigerator overnight and bake in a preheated oven.