This Chicken Pot Pie Casserole has all the cozy flavors of a classic chicken pot pie, topped with flaky biscuits instead of baked inside a pie crust. It’s hearty, wholesome, and perfect for warming up a hungry crowd!
We love the comforting flavors of Chicken Pot Pie so much that we even made a Chicken Pot Pie Soup, and now this Pot Pie Casserole. Watch the video below to see how easy it is to make.
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Easy Chicken Pot Pie Casserole Recipe
Jillian from our church shared the idea for this Chicken Pot Pie Casserole when we got to talking about Chicken Pot Pie. They have 5 young children and this casserole is how she makes enough of their family-favorite dish to feed her hungry crew.
I loved the idea and was excited to recreate it. This rustic chicken pot pie casserole recipe has all the cozy, comforting flavors of a classic chicken pot pie, but without the fuss of making a pie.
Instead, top your saucy chicken pot pie filling with soft and flaky Homemade Biscuits that bake up crisp and golden, just like a pie crust would. There’s no dough to chill or mold into a pie plate. Just a savory, crowd-pleasing casserole that comes together in one pan.
Chicken Pot Pie Casserole Video
Watch Natasha make the dreamiest, creamiest chicken pot pie casserole. Here’s why you’ll love this easy recipe:
- Super Simple – If you’re craving chicken pot pie in a hurry, this simple yet flavorful casserole is a dream. It’s easy as pie, minus the actual pie.
- No Canned Soup – The homemade chicken pot pie filling is rich and creamy, made with tender vegetables, chicken, and mushrooms, and no condensed soup is needed.
- Family-Friendly – This chicken pot pie casserole is perfect for feeding the family, and you’ll still have leftovers.
What Is Chicken Pot Pie?
Traditional chicken pot pies are made from a filling of creamy gravy with shredded or diced chicken and vegetables, baked inside a pie crust. This chicken pot pie casserole is a fun variation made from the same delicious filling, topped with buttery biscuits instead.
This chicken pot pie casserole recipe is packed with protein, plus some fresh herbs and veggies. Below is what you’ll need to make it, with the full recipe details available in the recipe card.
- Chicken –You’ll need cooked and shredded chicken. This casserole is a great way to use up leftover roast chicken, or you can pick up a rotisserie chicken from the store.
- Butter – I prefer to cook with unsalted butter whenever possible, to have more control over the saltiness of a recipe.
- Onions, Carrots, Mushrooms, and Garlic –Diced onion, carrot, and garlic create an aromatic flavor base for the sauce, while mushrooms add some earthy meatiness.
- Flour – Adding all-purpose flour to the melted butter and sautéd veggies forms what’s called a “roux”. This combination of flour and fat is used to thicken the gravy sauce.
- Chicken Stock and Heavy Cream –Like the butter, I prefer to use low-sodium chicken stock in the gravy, so that the casserole doesn’t come out too salty.Whole-fat heavy cream will yield the creamiest chicken pot pie filling.
- Frozen Peas and Parsley – You can add the peas straight from the freezer, so there’s no need to thaw them. Add a sprinkle of finely chopped fresh parsley for additional color and flavor.
- Biscuit Dough –One recipe of my homemade biscuit dough is enough to cover the top of the casserole.
Pro Tip: This recipe is a great way to use leftover chicken without it tasting like leftovers. Next time you Roast Two Chickens, make Baked Chicken Breast or have leftover Roast Turkey, you can use them to make a Pot Pie Casserole.
How to Make Chicken Pot Pie Casserole
Before you begin, get your oven preheating to 400ºF while you butter up a casserole dish. Here’s how to make this hearty oven-baked pot pie casserole:
Making the Chicken Pot Pie Filling
- Sauté the Veggies – In a dutch oven or heavy pot, sauté onions and carrots with melted butter. Next, stir in the mushrooms and garlic and cook until soft.
- Prepare the Gravy – Add flour, stirring while it cooks off and forms a roux.After a couple of minutes, stir in the chicken stock and heavy cream. Give the sauce a generous seasoning with salt and pepper while it comes to a simmer.
- Add Chicken –Finally, stir in shredded chicken, followed by frozen peas and parsley. Take the pot off the heat and keep the chicken filling covered while you prepare the biscuit dough.
Adding the Biscuit Topping
- Add Biscuits – Cut out 10 biscuits from your dough, and fill your prepped casserole dish with chicken pot pie filling. Arrange the biscuits in a single layer over top.
- Bake –Bake the casserole for about 25 minutes at 400ºF. The biscuits should be puffed up and golden when they come out of the oven.
- Serve – Dig into this casserole while it’s still warm. See below for easy serving suggestions.
Pro Tip: If you notice that your biscuits are browning too quickly, loosely cover or tent the casserole dish with foil while it continues baking. Remove the foil for the last few minutes to crisp up the biscuit tops.
Can I substitute chicken?
Yes. You can use leftover turkey to make a turkey pot pie, or leftover baked ham for a ham pot pie.
Do the biscuits get soggy?
Homemade biscuits should not get soggy. They are fluffy and perfect from top to bottom and also don’t get soggy on the reheat. To prevent a soggy biscuit, bake the casserole right away after adding the biscuits.
Can I use store-bought biscuit dough?
Yes, you can substitute store-bought biscuit dough. I do hope you give the homemade biscuits a try, though. The dough is quick and easy and comes together without any kneading or fancy equipment (although a pastry cutter makes the job even easier).
How can I tell when the casserole is done?
The easiest way is with a kitchen thermometer. The internal temperature of your chicken casserole should read 165ºF.
Easy Variation Ideas
Feel like mixing up the ingredients in your chicken pot pie casserole? Try these quick and easy substitutions and variation ideas:
- Pie Crust –In place of biscuits, top your casserole with a Lattice Pie Crust. Note that different pastry crusts may brown faster than others.
- Cheese –For a cheesy casserole, sprinkle shredded cheddar over the filling before adding the biscuits over top.
- Protein –As mentioned above, you can replace the shredded chicken in this recipe with shredded turkey, baked ham, or even ground sausage for another variation of pot pie.
- Veggies –Feel free to leave the mushrooms out or replace them with other vegetables, like diced green beans, sweet corn, or celery. You can also replace the frozen peas with frozen mixed vegetables instead.
- Vegetarian –If you wish to make this a vegetarian pot pie, you can omit the chicken and replace it with more vegetables or your choice of meat alternative.
Ways to Serve Chicken Pot Pie Casserole
Chicken pot pie casserole is a wonderfully comforting meal all on its own, or you can round out a cozy family dinner with easy side dishes:
- Salad –This creamy casserole goes great with a light side of Caesar Salad or Classic Wedge Salad.
- Veggies –Serve it with Roasted Brussels Sprouts or Roasted Broccoli.
Whether you’re looking to make this casserole in advance or store your leftovers, here are the easy storage and reheating instructions:
- To Refrigerate: Leftover chicken pot pie casserole will keep in the fridge for up to 3 days when stored airtight.
- To Reheat: Reheat the baked casserole in the oven or in the microwave, either whole or in portions. I prefer the oven method as it helps to crisp up the biscuits again.
If your family loves wholesome comfort food as much as we do, we just know you’ll gobble up this easy pot pie casserole, too!
More Easy Chicken Dinners
Crazy about this creamy chicken pot pie casserole? Check out these other cozy chicken dinner ideas:
- Chicken Noodle Soup
- Creamy Tuscan Chicken
- Creamy Chicken Casserole
- Cajun Chicken Pasta
- Chicken Tetrazzini
- Creamy Chicken and Rice
Chicken Pot Pie Casserole
4.94 from 81 votes
Author: Natasha Kravchuk
This Chicken Pot Pie Casserole has all the comforting flavors of Chicken Pot Pie, but it's easier in casserole form. This recipe is topped with flaky biscuits instead of baked inside a pie crust, perfect for feeding a crowd. It's even easier if you use leftover chicken from a Roast Chicken, Baked Chicken Breast, or even leftover Roast Turkey.
Prep Time: 10 minutes mins
Cook Time: 40 minutes mins
Total Time: 50 minutes mins
Servings: 8 servings
- 4 cups cooked chicken, shredded*
- 6 Tbsp unsalted butter, plus 1/2 Tbsp more to brush biscuits
- 1 medium yellow onion, (1 cup chopped)
- 2 medium carrots, (1 cup) thinly sliced
- 8 oz white or brown mushrooms, (stems discarded), sliced
- 3 garlic cloves, minced
- 1/3 cup all-purpose flour
- 2 1/2 cups chicken stock
- 1/2 cup heavy cream
- 2 tsp fine sea salt, or to taste, plus kosher salt to garnish
- 1/4 tsp black pepper, plus more to garnish
- 1 cup frozen peas, do not thaw
- 1/4 cup parsley, finely chopped
- 10 homemade biscuits,
In a dutch oven or pot, melt 6 Tbsp butter. Add diced onions and carrots and saute 8 minutes over medium heat until soft.
Add sliced mushrooms and minced garlic and saute another 3-5 minutes until mushrooms are softened.
Add 1/3 cup flour and stir constantly for 2 minutes. Add chicken stock, and 1/2 cup heavy cream then bring to a simmer and cook 1 minute or until mixture is a thick gravy consistency. Add 2 tsp salt, 1/4 tsp black pepper, or season to taste. It should be well-seasoned.
Add shredded cooked chicken, frozen peas, and 1/4 cup parsley. Stir to combine then turn remove from heat and cover to keep warm while you make the biscuit dough and cut out 10 biscuits (I usually get 8 biscuits and pull together the scraps to make an extra 2 biscuits for a total of 10).
Spread the chicken mixture into the prepared casserole dish. Top with biscuits in a single layer and bake uncovered at 400 ̊F for 25-28 minutes or until biscuits are puffed and golden. Remove from the oven and brush the biscuits with 1/2 Tbsp melted butter and serve.
Nutrition Per Serving
442kcal Calories30g Carbs24g Protein25g Fat11g Saturated Fat4g Polyunsaturated Fat8g Monounsaturated Fat0.3g Trans Fat94mg Cholesterol1058mg Sodium540mg Potassium3g Fiber5g Sugar3357IU Vitamin A13mg Vitamin C59mg Calcium3mg Iron
- Full Nutrition Label
- Nutrition Disclosure
Chicken Pot Pie Casserole
Amount per Serving
% Daily Value*
* Percent Daily Values are based on a 2000 calorie diet.
Course: Main Course
Keyword: chicken casserole recipes, chicken pot pie casserole
Skill Level: Easy
Cost to Make: $$
Insights, advice, suggestions, feedback and comments from experts
About Chicken Pot Pie Casserole
As an enthusiast and expert in the culinary arts, I can confidently provide insights into the concept of Chicken Pot Pie Casserole. This dish is a delightful variation of the traditional chicken pot pie, featuring all the comforting flavors of the classic dish but with a twist – it's topped with flaky biscuits instead of being baked inside a pie crust. This hearty and wholesome casserole is perfect for warming up a hungry crowd and is a great way to use up leftover roast chicken or turkey. The homemade chicken pot pie filling is rich and creamy, made with tender vegetables, chicken, and mushrooms, and it does not require the use of canned soup. The dish is family-friendly and perfect for feeding a large family, with the added benefit of leftovers for later enjoyment.
Ingredients and Preparation
The Chicken Pot Pie Casserole recipe includes a variety of ingredients such as cooked and shredded chicken, unsalted butter, onions, carrots, mushrooms, garlic, flour, chicken stock, heavy cream, frozen peas, parsley, and homemade biscuit dough. The preparation involves sautéing the vegetables, preparing the gravy, adding the chicken and peas, and then topping the casserole with biscuit dough before baking it to perfection.
Common Questions and Variations
Some common questions related to this dish include whether chicken can be substituted with other proteins, the potential for homemade biscuits to get soggy, and the possibility of using store-bought biscuit dough. Additionally, the article provides easy variation ideas for the dish, such as using different types of pastry crusts, adding cheese, trying different proteins, and incorporating various vegetables. It also suggests serving the casserole with side dishes like salad or roasted vegetables.
In conclusion, the Chicken Pot Pie Casserole is a delightful and comforting dish that offers a convenient and flavorful twist on the classic chicken pot pie. With its rich and creamy filling, topped with flaky biscuits, it's a perfect option for a cozy family dinner or to feed a hungry crowd. Whether using leftover chicken or turkey, this casserole is a versatile and satisfying meal that can be enjoyed with various side dishes and easily stored for later consumption.