Thank you so much for being here—honestly, it means the world to me. 💛 Recipes like this Chicken Pot Pie Casserole are the reason I love sharing food with you. Comforting, nostalgic, and incredibly easy, Chicken Pot Pie Casserole brings all the cozy flavors of the classic dish without the fuss of rolling dough or shaping a pie. It’s warm, creamy, hearty, and exactly the kind of meal that makes everyone gather a little closer around the table.
Overview of Chicken Pot Pie Casserole
Chicken Pot Pie Casserole takes everything we love about traditional chicken pot pie—creamy filling, tender chicken, and savory vegetables—and turns it into a simple, oven-baked casserole. Instead of a bottom crust, this version is topped with fluffy biscuits or a buttery crust layer, making it easier, faster, and just as satisfying.
Reasons to Love This Chicken Pot Pie Casserole
- Pure comfort food made easy
- Family-friendly and picky-eater approved
- Perfect use for leftover or rotisserie chicken
- No pie crust stress
- Freezer-friendly and great for leftovers
What Does Chicken Pot Pie Casserole Taste Like?
Creamy, savory, and rich without being heavy. The sauce is smooth and comforting, the chicken stays tender, and the vegetables add just enough sweetness and texture. The topping? Golden, fluffy, and buttery—anything but boring!!
Benefits of This Recipe
- Balanced meal with protein and vegetables
- Budget-friendly ingredients
- Easy to make ahead
- Great for feeding a crowd
- Customizable to what you have on hand
Ingredients for Chicken Pot Pie Casserole
Here’s what you’ll need:
- 2½ cups cooked chicken, diced or shredded
- 1 cup frozen peas and carrots
- ½ cup frozen corn
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 3 tablespoons butter
- 3 tablespoons all-purpose flour
- 2 cups chicken broth
- 1 cup milk or half-and-half
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon dried thyme
- ¼ teaspoon paprika
- 1 can refrigerated biscuit dough, quartered
- Fresh parsley, for garnish
Tools You’ll Need
- Large skillet or saucepan
- 9×13-inch baking dish
- Whisk
- Cutting board and knife
- Measuring cups and spoons
Ingredient Additions and Substitutions
- Rotisserie chicken for convenience
- Turkey instead of chicken
- Green beans in place of corn
- Cream instead of milk for extra richness
- Puff pastry or crescent dough instead of biscuits
How to Make Chicken Pot Pie Casserole Step by Step
Step 1: Cook the Aromatics
Melt butter in a skillet over medium heat. Add onion and cook until soft. Stir in garlic and cook for 30 seconds.
Step 2: Make the Sauce
Whisk in flour and cook for 1 minute. Slowly add chicken broth and milk, whisking until smooth. Cook until thickened.
Step 3: Add Filling Ingredients
Season with salt, pepper, thyme, and paprika. Stir in chicken and frozen vegetables.
Step 4: Assemble the Chicken Pot Pie Casserole
Pour the creamy filling into the baking dish. Evenly scatter biscuit pieces over the top.
Step 5: Bake
Bake uncovered at 375°F (190°C) for 35–40 minutes, until biscuits are golden and filling is bubbly.
Step 6: Rest and Garnish
Let rest for 5 minutes. Sprinkle with fresh parsley before serving.
What to Serve with Chicken Pot Pie Casserole
This casserole is filling on its own, but it pairs well with:
- Simple green salad
- Roasted broccoli or Brussels sprouts
- Steamed green beans
- Fresh fruit salad
Tips for the Best Chicken Pot Pie Casserole
- Cut biscuits evenly for uniform baking
- Let the sauce thicken before assembling
- Use low-sodium broth to control salt
- Rest before serving so it sets properly
- Cover loosely if biscuits brown too fast
Storage Instructions
Store leftover Chicken Pot Pie Casserole in an airtight container in the refrigerator for up to 4 days. Reheat in the oven or microwave. Freeze for up to 2 months—thaw overnight before reheating.
General Recipe Information
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Servings: 6
- Difficulty: Easy
Frequently Asked Questions About Chicken Pot Pie Casserole
Can I make Chicken Pot Pie Casserole ahead of time?
Yes! Assemble everything except the biscuits, refrigerate, then add biscuits right before baking.
Can I use canned vegetables?
Absolutely—just drain them well first.
Will this work with leftover turkey?
Yes, it’s perfect after the holidays.
Can I make it dairy-free?
Use plant-based milk and butter alternatives.
How do I know it’s done?
The biscuits should be golden and the filling bubbling around the edges.
Conclusion
Chicken Pot Pie Casserole is comfort food at its finest—easy, cozy, and deeply satisfying. It gives you all the classic flavors you love with none of the extra work, making it perfect for busy weeknights or relaxed family dinners.