Chicken Pot Pie Casserole With Biscuits
This easy Chicken Pot Pie Casserole is a comforting classic family favorite that’s a must-have for your quick weeknight dinner menu. Nothing beats a casserole of tender chicken and veggies in a delicious creamy sauce and covered with biscuits!
When the temperatures start to dip, I start serving comforting casseroles and other dishes such as our go-to Slow Cooker Chili or Chicken Broccoli Lasagna for dinner.
Chicken Pot Pie is (and always has been) family-favorite comfort food.
Chicken Pot Pie Casserole features everything you love about a chicken pot pie without the time or fuss of making a pie crust from scratch. The whole family will love every bite of tender chicken and vegetables and seasonings in a creamy filling and topped with a crispy biscuit crust.
Why You’ll Love This Chicken Pot Pie Casserole
- It hits all the right notes for comfort food – it has tender bites of chicken and vegetables in a creamy sauce with a buttery crust.
- Quick and easy – I offer several shortcut ideas that make this a favorite weeknight meal.
- It’s easy to adapt to everyone’s preferences – Use different veggies or make a different crust to make this recipe perfect for your family’s tastes.
- Crowd-pleaser recipe – Whether you’re feeding your family or a home full of guests, this dish is a winner!
If you want more incredibly delicious comfort food recipes, try my Loaded Baked Potato Soup Recipe or Cheesy Chicken Broccoli Rice Skillet.
Ingredients Needed For Chicken Pot Pie Casserole
This casserole uses simple ingredients that you probably already have in your kitchen. You’ll love being able to whip this dinner up without much time or planning!
- Butter – or vegetable oil, canola oil or olive oil
- Carrots – peeled and chopped
- Celery Stalks – chopped
- Onion – diced
- Garlic Cloves – minced
- Italian Seasoning – or poultry seasoning
- Salt and Pepper – to taste
- Chicken – cooked and diced
- Chicken Broth
- Cream of Chicken Soup
- All-Purpose Flour
- Biscuit Mix – plus ingredients called for on the package
How To Make Chicken Pot Pie Casserole
Step 1 – Preheat Oven And Get Started
Preheat oven to 350 degrees and spray your casserole dish with cooking spray.
Place oil or butter in a frying pan and heat until melted.
Step 2 – Soften Veggies In Butter
Add chopped carrots to the melted butter and saute.
Toss in celery and onion and continue to cook for about 2 more minutes.
Step 3 – Add Seasonings
Add in the garlic, sauteing for about 1 more minute.
Add in Italian seasoning, then place chicken in the skillet. Stir to combine.
Step 4 – Add Chicken Broth And Cook Down
Pour in the chicken broth and bring to a boil.
Turn the heat down and continue to cook for about 15 minutes.
Step 5 – Make Sauce Mixture For Chicken Pot Pie Casserole
Add flour and cream of chicken soup into the mixture.
Pour the chicken mixture into the casserole dish.
Step 6 – Add Biscuit Topping
Now prepare your preferred biscuit mix following the directions on the packaging.
Drop dollops of biscuit dough on top of the casserole mixture, approximately 10 – 12 biscuits.
Step 7 – Bake
Bake until biscuits are golden brown and puffy, approximately 30 minutes.
Enjoy your chicken pot pie casserole!
Chicken Pot Pie Casserole With Biscuits Notes And Expert Tips
- This recipe is great for any leftover chicken or a rotisserie chicken from the supermarket (and it’s a great time-saver!).
- This is the perfect recipe for using a cast-iron skillet. It can go right from the stove-top to the oven.
- Use leftover turkey instead of chicken. I like to make this recipe with turkey after Thanksgiving and Christmas.
- Brush the biscuits with some melted butter before baking for a shiny, golden brown exterior.
- Save time by using store-bought biscuits!
- Chop up your veggies in a flash by pulsing them in a food processor (I love doing this!)
How To Serve Chicken Pot Pie Casserole
Salad – Pair this pot pie casserole with our sweet and crunchy Creamy Grape Salad Recipe With Pecans or Apple Cranberry Coleslaw. Trust me, you will be glad you did!
Condiments – Do you prefer a little butter and jelly on your biscuit? Try our Apple Mint Jelly or Dandelion Jelly on top of a golden brown biscuit.
Variations Of Chicken Pot Pie Casserole With Biscuits To Try
- Add in pearl onions, mushrooms, spinach, and/or green beans for added flavor and heartiness.
- Stir cheddar cheese into your biscuit mix before baking. 😋
- Add in some cubed potatoes…but be sure to boil them to fork tender before adding them to the mixture. Otherwise, the potatoes will not get cooked completely in the oven. Or use frozen diced potatoes or hashbrowns (thaw them before using them)!
- Use a bag of mixed medley frozen vegetables to save time and add a variety of veggies.
- Crust – Instead of using biscuit mix, you could swap it out for crescent roll dough, puff pastry sheets, or refrigerated biscuit dough for the crust!
Make It Gluten-Free
To make this recipe gluten-free, you will need to make a few extra changes to the recipe but it is totally worth it.
Most Italian seasoning and chicken broth brands are naturally gluten-free, but use your due diligence to be 100% certain.
The other ingredients in this recipe that need attention are the:
- All-purpose flour – replace it with your preferred gluten-free flour or even use cornstarch
- Cream of chicken soup – replace it with gluten-free cream of chicken soup
- Biscuit mix – replace it with gluten-free biscuit mix. Your store may also have some canned gluten-free biscuits that will work also.
Make It Dairy-Free
Two primary ingredients need to be replaced to make this recipe dairy-free. The butter can be replaced by using olive, canola, or vegetable.
The other dairy product in this recipe is the cream of chicken soup. I have not found an acceptable substitute in my store but I have seen some that you can order online. You can find online recipes to make homemade dairy-free cream of chicken soup.
Chicken Pot Pie Casserole With Biscuits Storage
The best way to keep any Chicken Pot Pie Casserole leftovers is to store them in an airtight container and place in the fridge for up to 4 – 5 days.
Reheat in microwave or in the oven.
FREEZING – this dish can be frozen for up to 2 – 3 months in a freezer-safe container. Freeze pot pie filling and biscuits separately. Remove it from the freezer and allow it to thaw in the fridge, reheat and serve.
Chicken Pot Pie Casserole With Biscuits FAQs
You sure can! I recommend preparing the filling up to 1 – 2 days in advance. Refrigerate until you’re ready to add the biscuits and bake. Let the filling sit at room temperature, add to a baking dish, and arrange biscuits on top. Bake and enjoy!
Yes, of course! Whether you are using a biscuit mix or canned biscuits, follow the directions for baking on the package. You will want to make sure the biscuits are golden brown and cooked through but also that the pot pie filling is heated through as well.
Absolutely!!! Modify this recipe to suit your family’s tastes and preferences.
I recommend using a 9 x 12-inch baking dish or casserole dish to give you room to get plenty of yummy biscuits on top of the filling.
Chicken Pot Pie Casserole is a delicious dinner recipe that the whole family will love. Plus, it’s a great weeknight meal option thanks to my easy shortcuts!
More Tasty Weeknight Dinner Recipes To Try
- Easy One Pot Chicken And Rice Soup
- Chicken And Rice Enchiladas
- Loaded Cowboy Pasta Salad (Cowboy Caviar Recipe)
- Air Fryer Greek Chicken Kabobs
- The BEST Chili Mac Recipe
- Copycat Panera Broccoli Cheddar Soup
- One-Pot White Four-Cheese Mac and Cheese
- Chicken Bacon Ranch Flatbread
Pin For Later!
Chicken Pot Pie Casserole With Biscuits
This easy Chicken Pot Pie Casserole is a comforting classic family favorite that's a must-have for your quick weeknight dinner menu. Nothing beats a casserole of tender chicken and veggies in a delicious creamy sauce and covered with biscuits!
Ingredients
- 2 tbsp butter (can use oil)
- 2 carrots, peeled and chopped
- 2 celery stalks, chopped
- 1 onion, diced
- 2 cloves garlic, minced
- 1 tbsp Italian seasoning or poultry seasoning
- salt and pepper, to taste
- 2 cups diced chicken
- 2 cups chicken broth
- 1 can cream of chicken soup
- 1/3 cup all-purpose flour
- Biscuit mix, plus ingredients called for on the package
Instructions
- Heat the butter or oil in a medium-sized frying pan over medium heat.
- Once the butter is hot and melted, add the chopped carrots and saute for at least 4 minutes.
- Add in the celery and onions and continue to saute for 2 minutes.
- Add the garlic and cook for 1 minute longer.
- Sprinkle in the Italian seasoning, then add the chicken and give a good stir to combine all ingredients.
- Add the chicken broth and increase heat to high until mixture is boiling.
- Reduce heat and cook until chicken registers at 165F, approximately 15 minutes.
- Preheat oven to 375F.
- Stir the cream of chicken soup and flour into the chicken and vegetable mixture.
- Pour the mixture out into a prepared casserole dish.
- Prepare the biscuit mix according to package directions and distribute evenly in dollops on the top of the casserole mixture, making approximately 12 biscuits.
- Bake for 25-35 minutes until biscuits are golden and puffed up.
