Ultimate Easy Chicken Pot Pie Casserole: A Comforting Weeknight Meal with Biscuit Topping
There’s nothing quite like a warm, hearty casserole to bring comfort to the dinner table, and this Easy Chicken Pot Pie Casserole truly checks all the boxes. It’s the perfect blend of creamy, savory, and satisfying, making it an ideal choice for busy weeknights or a cozy family meal. Crafted with the convenience of canned biscuits and a medley of classic ingredients like tender chicken, vibrant peas, crisp carrots, and aromatic celery, this dish offers all the beloved flavors of a traditional chicken pot pie without the fuss of preparing a homemade crust. It’s a complete meal that promises warmth and contentment with every forkful, proving that delicious home cooking can be both simple and spectacularly flavorful.
Why This Easy Chicken Pot Pie Casserole Recipe is a Must-Try
This chicken pot pie casserole takes all the comforting flavors you adore from a classic chicken pot pie and transforms them into a convenient, family-style meal. What makes this recipe truly special and a regular in many households is its incredible ease and efficiency. We’ve swapped the labor-intensive homemade pie crust for simple, fluffy canned biscuits, which not only drastically cuts down on prep time but also adds a delightful, buttery topping that perfectly complements the rich, savory filling.
The filling itself is a harmonious blend of tender chicken, sweet peas, crunchy carrots, crisp celery, and aromatic onion, all suspended in a perfectly seasoned, creamy sauce. This combination delivers that quintessential pot pie experience in every spoonful. Unlike traditional pot pies, which can often demand significant time in the kitchen for crust preparation, this casserole streamlines the process. By simply popping everything into a baking dish and topping it with ready-made biscuits, you can have a hearty, flavorful dinner on the table in a fraction of the time.
This approach isn’t just about saving time; it’s about maximizing flavor and minimizing stress. The biscuits bake up golden and tender, providing a satisfying contrast to the bubbling, creamy interior. It’s similar in spirit to our popular Instant Pot Chicken Pot Pie, which also leverages the convenience of canned biscuits. The result is a meal that feels indulgent and homemade, yet fits effortlessly into a busy schedule. No more spending hours rolling dough; just pure, unadulterated comfort food that the whole family will love. This casserole proves that quick dinners don’t have to be boring or bland – they can be extraordinary!
Key Ingredients for Your Delicious Pot Pie Casserole
Crafting this comforting casserole requires a handful of accessible ingredients, many of which you might already have on hand. For precise measurements, ingredient lists, and detailed instructions, be sure to check the printable recipe card located at the very end of this post. Here’s a quick overview of what you’ll need to gather:
Ingredient Spotlight & Smart Substitutions
Understanding your ingredients and knowing how to adapt them can make this casserole even easier and more versatile. Here are some detailed tips and substitution suggestions:
- CHICKEN: The star of our casserole! To significantly reduce your prep time, we highly recommend using shredded rotisserie chicken. This savory shortcut ensures tender, flavorful chicken without the need for additional cooking. Alternatively, if you have leftover cooked chicken breast (about 3 breasts for 4 cups shredded), simply shred it and add it to the mixture. This recipe is also a fantastic way to utilize leftover crockpot turkey breast, especially after holidays like Thanksgiving, giving new life to your holiday leftovers. Ensure your chicken is fully cooked and shredded before adding it to the filling.
- BISCUITS: The crowning glory! For this recipe, we consistently find that Pillsbury Grands refrigerated biscuits work best. Their larger size allows them to generously cover the top of a standard 13×9 baking dish, leaving minimal gaps and creating a beautiful, golden-brown crust. However, if Grands aren’t available, regular-sized canned biscuits can absolutely be used – simply arrange them to cover as much surface area as possible. A crucial tip for using Grands: due to their thicker nature, they might appear golden brown on top before they are fully cooked through in the center (around the 18-20 minute mark). If this happens, gently tent your casserole with aluminum foil and continue baking until the biscuits are cooked entirely, ensuring a fluffy, delicious bite every time.
- VEGETABLES: We’ve opted for classic pot pie vegetables: carrots, celery, onion, and peas. You can certainly use a bag of frozen mixed vegetables (such as a blend of peas, carrots, corn, and green beans) in place of just frozen peas. This is a convenient option that adds even more variety and nutrition. For fresh vegetables, make sure to dice them evenly so they cook at roughly the same rate and soften beautifully in the creamy sauce.
- SAUCE BASE (Butter, Flour, Milk, Chicken Stock): These ingredients form the rich, thick, and irresistible backbone of your casserole. Unsalted butter allows you to control the seasoning. All-purpose flour helps create a roux, thickening the sauce. Whole milk provides a creamy texture, but you can use 2% milk for a slightly lighter option. Low sodium chicken stock adds depth of flavor; if using regular stock, you may wish to adjust the added salt accordingly.
- SEASONINGS (Salt, Dried Thyme, Garlic Powder, Black Pepper): These simple seasonings elevate the overall flavor profile. Dried thyme is a classic pot pie herb that imparts an earthy, slightly floral note. Garlic powder offers a mellow garlic flavor without the intensity of fresh garlic, which can sometimes overpower delicate flavors. Feel free to adjust these to your taste, or even add a pinch of onion powder or a dash of poultry seasoning for extra complexity.
Effortless Steps to Make Your Chicken Pot Pie Casserole
These step-by-step photos and instructions are here to help you visualize how to make this recipe. You can Jump to Recipe to get the printable version of this recipe, complete with measurements and instructions at the bottom.
- Preheat your oven to 375°F (190°C) and lightly grease a 9×13 casserole dish. Set it aside for later.
- In a large skillet with deep sides, melt the butter over medium heat. Add the diced carrots, celery, and onion, along with the sea salt, dried thyme, garlic powder, and ground pepper. Cook, stirring occasionally, until the vegetables begin to soften, which usually takes about 5 minutes. This step is crucial for building the flavor base.
- Sprinkle the all-purpose flour over the softened vegetables. Cook for a couple of minutes, stirring constantly, to cook out the raw flour taste. This forms the base of your creamy sauce.
- Gradually pour in the whole milk and chicken stock, whisking continuously to prevent lumps. Raise the heat to bring the mixture to a gentle boil. Once boiling, reduce the heat to medium-low and continue to stir regularly for about 3-5 minutes, until the sauce begins to visibly thicken. This creates the luscious, creamy filling.
- Stir in the shredded chicken and frozen peas, mixing everything well to ensure the chicken and peas are fully coated in the creamy sauce. Once combined, carefully transfer this delicious pot pie filling into your prepared 9×13 casserole dish, spreading it evenly.
- Arrange your canned biscuits on top of the filling. Place them close together to create a unified crust. Bake for approximately 18-20 minutes, or until the biscuits are beautifully golden brown and fully cooked through.
EXPERT TIP – As mentioned earlier, if you are using larger “Grand” style biscuits, they may brown quickly on the outside before the inside is fully baked. If the tops start to brown too much, loosely cover the casserole dish with aluminum foil. This will prevent burning while allowing the interior of the biscuits to continue baking until they are perfectly fluffy and cooked through.
- Once baked to perfection, remove the casserole from the oven. Allow it to cool slightly for a few minutes before serving. This brief resting period helps the filling set and prevents it from being too runny. Serve immediately and enjoy!
Frequently Asked Questions & Expert Tips for Success
For optimal freshness and texture, store any leftover chicken pot pie casserole in an airtight container in the refrigerator for up to 4 days. A key expert tip is to store the biscuits separately from the casserole filling if possible. This prevents the biscuits from becoming soggy and allows them to retain their desirable texture upon reheating. When you’re ready to enjoy, reheat the creamy filling on the stovetop over medium-low heat or in the microwave until it’s thoroughly warmed through. Reheat the biscuits separately in a toaster oven, air fryer, or a regular oven (at about 300-350°F) for a few minutes to help crisp them back up and restore their delightful flakiness.
Absolutely! This casserole is a fantastic make-ahead option, perfect for meal planning or entertaining. You can prepare the entire casserole filling a day in advance. After preparing the filling, transfer it to your baking dish, cover it tightly with plastic wrap or aluminum foil, and store it in the refrigerator. However, it’s crucial not to add the refrigerated biscuits on top until you are ready to bake. Before baking, allow the dish to rest at room temperature for about 30 minutes to an hour (especially if using a glass baking dish, to prevent thermal shock). Then, top with the biscuits and bake as directed. This ensures the biscuits are fresh and perfectly baked.
Yes, this casserole is freezer-friendly, allowing you to enjoy comforting meals even on the busiest days. Prepare the filling according to the instructions, but do not bake it or add the biscuits. Once the filling has cooled completely, transfer it to a large, freezer-safe ziptop bag, an airtight container, or a non-glass baking dish (glass can shatter in the freezer if not handled properly). Freeze for up to 3 months. When you’re ready to cook, thaw the mixture in the refrigerator overnight. Once thawed, transfer it to your prepared baking dish, top with fresh refrigerated biscuits, and bake as normal. This method ensures you have a delicious, homemade meal ready to go with minimal effort!
A standard 9×13 inch (23×33 cm) baking dish is ideal for this recipe. Glass, ceramic, or metal dishes will all work well. If you are using a glass dish, be sure to allow the chilled casserole filling to come closer to room temperature before placing it in a hot oven to prevent thermal shock and potential cracking. Always grease your dish thoroughly to prevent sticking.
To lighten up this chicken pot pie casserole, you can make a few modifications. Use lean chicken breast, and consider reducing the amount of butter slightly. You can also opt for 2% milk instead of whole milk, or even a mix of milk and extra chicken broth for a less rich sauce. Increase the amount of vegetables by adding extra peas, corn, or green beans. For the biscuit topping, choosing a lighter or whole wheat variety of canned biscuits, if available, can also help.
Delightful Serving Suggestions
Chicken Pot Pie Casserole is a wonderfully complete meal all on its own, offering a perfect balance of protein, vegetables, and a hearty bread topping. However, if you’re looking to round out your meal or add a fresh counterpoint, here are some delightful serving suggestions:
- Fresh Green Salad: A crisp, leafy green salad with a light vinaigrette dressing provides a refreshing contrast to the richness of the casserole. Think mixed greens, cherry tomatoes, and cucumber.
- Steamed Green Beans or Asparagus: For a simple, healthy side, quickly steam some green beans or asparagus until tender-crisp. A squeeze of lemon juice and a sprinkle of salt is all you need.
- Cranberry Sauce: If you’ve used leftover turkey, or simply enjoy a touch of sweetness, a side of homemade or canned cranberry sauce can be a surprisingly delicious accompaniment, especially for a more festive feel.
- Garlic Bread: While the casserole has biscuits, a side of crunchy garlic bread can be a delightful addition for those who love extra bread for dipping into the creamy sauce.
- Optional Garnish: A sprinkle of fresh chopped parsley or chives over the top just before serving adds a touch of color and a fresh herbaceous note that brightens the dish.
Enjoy this comforting casserole warm straight from the oven, perhaps with a glass of your favorite white wine or a refreshing iced tea for a truly satisfying dining experience.
Explore More Delicious Chicken Casserole Recipes
If you’ve enjoyed the ease and comfort of this Chicken Pot Pie Casserole, you’ll love these other fantastic chicken casserole recipes from our collection. They offer diverse flavors and preparation styles, ensuring there’s always a new favorite to discover:
- Mexican Chicken Casserole: A vibrant, flavorful dish packed with Tex-Mex spices, beans, and cheese.
- Chicken Noodle Casserole: A classic comfort food, featuring tender chicken, egg noodles, and a creamy sauce.
- Million Dollar Chicken Casserole: An indulgent and creamy casserole that lives up to its name, often featuring cream cheese and sour cream.
- Chicken and Dumpling Casserole: All the cozy flavors of chicken and dumplings, made simple in a casserole dish.
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Chicken Pot Pie Casserole
IMPORTANT – There are often Frequently Asked Questions within the blog post that you may find helpful. Simply scroll back up to read them!
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Ingredients
- 4 Tablespoons unsalted butter
- 2 cups diced carrots about 4 small-medium carrots
- 2 cups diced celery about 3-4 ribs
- 1 cup diced yellow onion 1 small
- 1 teaspoon sea salt
- 1 teaspoon dried thyme
- ¾ teaspoon garlic powder
- ½ teaspoon ground black pepper
- ½ cup all purpose flour
- 2 cups whole milk
- 1 cup low sodium chicken stock
- 4 cups shredded chicken about 3 cooked chicken breasts
- 2 cups frozen peas
- 16.3 ounces refrigerated biscuits we used one tube of Pillsbury Grands
Things You’ll Need
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13×9 baking dish
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Large deep sided skillet
Before You Begin
- We prefer to use Pillsbury Grands here. We found that they cover the top of the pot pie mixture in a 13×9 baking dish well without leaving too many gaps in between. However, you can also use regular-sized canned biscuits as well. Do note that because the Grand biscuits are larger, they might not cook all the way through at the 18-20 minute mark (even if they look golden brown on top). If this happens, try topping with aluminum foil and continue baking until they are cooked all the way through.
- Feel free to use a bag of frozen mixed vegetables in place of the peas.
- You can easily substitute the chicken breast with shredded rotisserie chicken. This is also a great way to use up leftover turkey breast (or turkey from Thanksgiving!).
Instructions
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Preheat the oven to 375F, lightly grease a 9×13 casserole dish and set aside.
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In a large skillet with deep sides, melt the butter over medium heat. Add the diced vegetables, salt, dried thyme, garlic powder, and ground pepper. Cook until the veggies begin to soften (about 5 minutes).
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Sprinkle flour over vegetables and cook for a couple of minutes.
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Pour in milk and stock and raise the heat to bring everything to a boil. Once boiling, reduce to medium-low and stir regularly until it begins to thicken (about 3-5 minutes).
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Add in the shredded chicken and frozen peas, mix well, then transfer to the prepared casserole dish.
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Place your canned biscuits on top and bake for about 18-20 minutes or until the biscuits are golden and cooked through.
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Allow the casserole to cool slightly and serve immediately.
Expert Tips & FAQs
- Store leftovers in an air-tight container kept in the refrigerator for up to 4 days. I would recommend storing the biscuits separately from the casserole filling so they don’t get too soggy. Reheat the filling on the stovetop or in the microwave until warmed through. Reheat the biscuits separately in a toaster oven, air fryer, or regular oven to help crisp them back up.
- You can prepare the casserole a day ahead of time, but do not add the biscuits on top until you are ready to bake. Store it, covered, in the refrigerator a day in advance. Allow the dish to rest at room temperature to take the chill off (especially if you are using a glass dish) then top with the biscuits and bake.
- To Freeze – Prepare the filling, transfer it to a large ziptop bag, air-tight container, or non-glass baking dish, and freeze for up to 3 months (don’t add the biscuits). Thaw the mixture in the refrigerator overnight then top with the biscuits and bake as normal.
Nutrition
The recipes on this blog are tested with a conventional gas oven and gas stovetop. It’s important to note that some ovens, especially as they age, can cook and bake inconsistently. Using an inexpensive oven thermometer can assure you that your oven is truly heating to the proper temperature. If you use a toaster oven or countertop oven, please keep in mind that they may not distribute heat the same as a conventional full sized oven and you may need to adjust your cooking/baking times. In the case of recipes made with a pressure cooker, air fryer, slow cooker, or other appliance, a link to the appliances we use is listed within each respective recipe. For baking recipes where measurements are given by weight, please note that results may not be the same if cups are used instead, and we can’t guarantee success with that method.