Easy Chicken Pot Pie Casserole Recipe with Biscuits

This Easy Chicken Pot Pie Casserole Recipe with Biscuits is the ultimate comfort food that is easy to make, yet sure to impress even the fussiest eaters around the family dinner table. If you’re a busy mom, you’re going to love that you can make this ahead and the best thing is that it’s even better leftover!

For more easy casseroles try my chicken cobbler with cheese biscuits, chicken and biscuit casserole, chicken and stuffing casserole and million dollar chicken casserole.

this recipe!

Chicken Pot Pie Casserole

Is there anything more comforting than chicken pot pie casserole? It just makes you feel so good and satisfied after enjoying it.

One of our favorite vacation spots had a bakery that made individual chicken pot pies and we always looked forward to them every time we visitied.

I love the heartiness of this recipe and if you have a family with hungry kids to feed, this one does not disappoint.

Why you’ll love this chicken pot pie casserole

• Easy to prepare and can be made by both beginner and experienced home cooks. Versatile and can easily be customized by adding or substituting vegetables, herbs, or spices to suit your taste preferences.
• Using shredded chicken or leftover chicken and frozen vegetables saves time on prep work.
• It’s loved by both kids and adults, making it a perfect choice for family dinners or gatherings.
• It’s a great make-ahead option that’s convenient for busy days or entertaining guests. Freezer-friendly and a perfect ready-to-bake meal on hand for future enjoyment.
• The golden-brown biscuits and vibrant filling makes for a dish that’s sure to impress. The comforting leftovers taste even better the next day.
• It’s perfect for large gatherings or potluck events.

What to serve with Chicken Pot Pie Casserole

A serving of cranberry sauce on the side will make you think you’ve sat down to Thanksgiving Dinner. This quick and easy side takes less than 15 minutes to make.

Serve it with my favourite green salad, loaded garden salad, cheese stuffed garlic bread, cheesy creamy mashed potatoes, cheesy brussels sprouts, cornbread and roasted carrots.

Ingredients

• Shredded chicken: This gives the pot pie casserole a tender and savory protein base for the pot pie. Instead of tender rotisserie chicken, you can use diced cooked chicken breasts or thighs. Thighs tend to be juicier and more flavorful. Shredded turkey or even diced ham are good options.
• Butter: Butter adds richness and flavor to the sauce. Margarine, olive oil, avocado oil, or vegetable oil can be used instead of butter.
• Frozen mixed veggies: I love the convenience of using pre-cut and frozen mixed veggies. They cook quickly and add color and texture to the casserole. You can use frozen peas, green beans, or fresh vegetables instead of frozen ones.
• Heavy cream: Adds creaminess and richness to the sauce, making it slightly thick and velvety smooth. Half-and-half, coconut milk, sour cream, cream cheese, or whole milk can be substituted for heavy cream. You can also use 2 cans of cream of chicken soup instead.
• Mushrooms: They give the casserole an earthy and meaty flavor. Button mushrooms, portobello, cremini, shiitake, or any other variety of mushrooms can be used. When in a rush, I usually buy pre-cut mushrooms from the grocery store.
• Cheese: For this recipe, I used cheddar cheese and at times Gruyère, but you can use your favorite type of melty cheese.
• Chicken broth: Gives the sauce a flavorful liquid base. Vegetable stock, veggie broth, or cream of chicken soup can be used instead of chicken stock.
• Minced garlic: Minced garlic enhances the overall taste, I sometimes use a teaspoon or two of garlic powder instead.
• Chopped onions: They add a sweet and savory flavor to the pot pie. I sometimes use a teaspoon or two of onion powder instead.
• Salt and pepper: These two seasonings bring out the flavors of all the ingredients. Add them to taste. You can also add poultry seasoning to this recipe.
• Flaky biscuits: They form the golden and buttery crust for the pot pie. I used store-bought biscuits but you can make your own or use a homemade biscuit dough or homemade pie crust, crescent rolls, puff pastry cheddar bay biscuit mix for this casserole.
• Parsley: I used it as a garnish to add freshness and a pop of color.

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.

Can I use homemade chicken stock?

Absolutely! My homemade chicken broth is awesome and will really enhance the flavor of this easy recipe.

Can I freeze the chicken pot pie casserole?

Yes, you can freeze the pot pie casserole before baking. Just make sure you cover it tightly with foil or plastic wrap and then place it in a freezer-safe container. When you are ready to bake it, thaw it in the refrigerator overnight before placing it in a preheated oven.

What else can I add to this chicken pot pie recipe?

You can add chopped celery, corn kernels, tofu, chickpeas, or diced potatoes.

What other herbs can I add to the filling?

You can experiment with herbs like thyme, rosemary, or sage to add extra flavor to the filling.

Can I make individual pot pies instead?

Yes, you can divide the filling and biscuits into individual pie dishes for smaller-sized pot pie casseroles. The kids love the individual pot pies.

How to make Creamy Chicken Pot Pie Casserole

You can find a full, printable recipe card with ingredients and step-by-step instructions at the bottom of this page. Below I’ve included photos for each step to give you a visual for each step of this recipe.

Now, let’s get to making this recipe!

Step1 – 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 2 – 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 3 – Add in the mushrooms and cook for about 5 minutes until they release moisture and become tender.

Step 4 – 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. Add more heavy cream or chicken stock if you prefer a saucier casserole.

Step 5 – Transfer the creamy filling that contains tender chicken to a 9X13 casserole dish that has been sprayed with cooking spray or brushed with melted butter.

Step 6 – Place the biscuits in a single layer over the filling and brush butter over them. 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.

Serve your creamy casserole and enjoy!

Storage and reheating instructions

Store leftovers in an airtight container in the fridge for up to 3 days.

Reheat in a 350°F oven covered with foil until heated through. Reheat smaller portions in the microwave using a microwave-safe dish with 30 second intervals until heated through.

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