Enjoy more of my favorite pot pie recipes like Chicken Pot Pie Soup, Classic Chicken Pot Pie and Turkey Pot Pie. Chicken Pot Pie Casserole is made up of a rich and creamy filling that’s packed full of veggies and chicken, then layered with buttery, fluffy biscuits made completely from scratch. Don’t let the homemade biscuits scare you off. This easy chicken casserole recipe takes just 20 minutes to prep, is a total crowd pleaser and makes the best leftovers! If you have a picky eater at the table, this is a great recipe to sneak some veggies onto their plate with. It’s got plenty of carrots, celery and peas that pair so perfectly with the chicken, potatoes and creamy filling.
Why we love this Chicken Pot Pie Casserole:
Comforting: There’s nothing more comforting than a chicken pot pie. And when you serve it up in casserole form with lots of biscuits? Swoon! Easy: While this casserole is made from scratch, don’t worry – it’s easy-peasy. Don’t let the homemade biscuits intimidate you! Homemade: Everything is so much better when it’s made from scratch and with lots of love, of course.
Chicken Pot Pie Casserole Ingredients:
Butter and Oil: We’re using a combination of butter and oil to sauté the veggies to add flavor depth. Carrot, Onion, and Celery: This medley of veggies creates an aromatic flavor base and takes the nutrition of this dish up a notch. Red Potatoes: Be sure to cut the red potatoes into 1/2″ cubes so they cook all the way through. Peeling is optional. Garlic: Use freshly minced garlic for the best flavor. Seasonings: We’re using a simple blend of salt, dried parsley, dried thyme, and black pepper to season the filling. Feel free to sprinkle in other spices if desired. Chicken Broth: I use low sodium chicken broth. If you use regular broth, you may need to lessen the amount of salt you add yourself. Heavy Cream and All-Purpose Flour: This mixture creates a slurry which helps thicken the pot pie filling. Chicken: Use pre-cooked and chopped chicken. To cook chicken quickly, check out my Shredded Chicken Recipe! Frozen Peas: These add a pop of color and texture.
Flour: This is the base for our biscuit dough. All-purpose or whole wheat will work. Baking Powder and Baking Soda: This makes the biscuits light and fluffy. Butter: Use cold, cubed butter to create a light and fluffy biscuit texture. Buttermilk: Buttermilk creates softer biscuits, but regular milk will work as well. Melted Butter, Garlic Powder, Parsley: This simple mixture gives the biscuits a golden color and extra flavor.
How to make Chicken Pot Pie Casserole
This family favorite casserole recipe takes just 20 minutes to prep! For more details on the entire process, scroll down to the recipe card at the bottom of the page. “This was so good. My husband raved about it. I made the shredded crock pot chicken. Have some left for another of your wonderful recipes. Easy to personalize and just delicious. I used the refrigerator biscuits. Cooked them most of the way before putting them on top. This is a winner.!” — Pam Add your review
Sauté the carrots, potatoes, onions and celery. Cook until softened. Stir in the seasonings and garlic. Add chicken broth and bring to a boil. Simmer until the veggies are tender.
Whisk together the cream and flour, then mix it into the veggies. Stir in the chicken and peas. Combine flour, baking powder, and salt. Incorporate cubed butter into the flour. Add milk and form the biscuit dough.
Roll out the biscuit dough and cut the biscuits. Assemble the casserole and bake at 400°F for 15-18 minutes.
Variations and Substitutions
Chicken: While I love to make this Chicken Pot Pie Casserole with leftover Crockpot Shredded Chicken, you can start with uncooked chicken and brown it beforehand or throw it right in with the veggies. (Got extra chicken? Make this Cheesy Chicken and Rice Casserole next). Add more veggies: You can use pretty much any veggie you like in this recipe. Try mushrooms, bell peppers, green beans, corn, or just toss in a bag of frozen mixed veggies. Swap the meat: Try cooked and chopped turkey or even cooked ground beef. Make it cheesy: Throw in a handful of shredded cheddar for an even creamier, cheesy filling. Make it vegetarian: Swap the chicken out for a meatless variety or omit it entirely and add more veggies. Use store-bought biscuit dough: I love the homemade biscuit dough, but if you’re shorter on time feel free to use a tube of refrigerated biscuit dough instead.
How to store leftover Pot Pie Casserole
You can store your leftovers in an airtight container in the fridge for about 3-4 days. You can reheat individual portions in the microwave (I like to add a splash of water or broth to keep it saucy!). Keep in mind that the biscuits will soften as the casserole sits. It will still be delicious though!
Can I freeze this casserole?
You can freeze Chicken Pot Pie Casserole after baking for up to 3 months. Just let it fully cool to room temperature prior to freezing in an airtight container. Let it slowly defrost in the fridge prior to reheating! You can warm the whole thing in the oven at 300°F just until warmed through. You can also prep the filling, top with biscuits and freeze before baking. Just cover tightly and freeze up to 3 months. To bake, thaw completely for best results. Then continue with the baking instructions as written.
What’s the difference between a pot pie and a casserole?
The primary difference between a chicken pot pie and a chicken pot pie casserole is in the crust—or lack thereof. Chicken pot pie is made up of a hearty filling that’s baked into a Pie Crust. Chicken pot pie casserole consists of the same filling, but has no bottom crust. Instead, it’s layered with a fluffy biscuit topping.
Serving suggestions:
Chicken Pot Pie Casserole is a well-rounded and filling meal all on its own. However, if you’re looking to fill out your meal up a bit, serve a scoop of casserole with a side of Roasted Veggies, Garlic Herb Dinner Rolls, Garlic Mashed Potatoes, or a simple side salad!
More casserole recipes you’ll love!
Taco Casserole — so quick to prep! Stuffed Pepper Casserole — made in one pan and full of flavor. Chicken and Stuffing Casserole — perfect for cooler weather! Chicken Noodle Casserole — like the classic soup, but heartier.
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