Chicken Pot Pie Casserole

Craving the ultimate comfort dish? This Chicken Pot Pie Casserole is absolutely dreamy—savory, creamy, and bubbling under a golden-brown biscuit crust. Every bite is loaded with tender chicken, vibrant veggies, and a luscious homemade gravy.

It brings all the cozy flavors of the classic pot pie but skips the fussy crust for a quick, biscuit-topped casserole that's a true weeknight hero. It’s one-pan, effortless, and perfect for feeding a hungry crowd after a long day.

Whether it's a chilly night or you need a heartwarming family dinner, this recipe is guaranteed to be a hit. Trust me—one scoop and you’ll be planning to make it again and again!

Why You'll Love This Recipe

• Incredibly easy to throw together—perfect for busy weeknights
• Rich and creamy sauce without a complicated roux
• Customizable with your favorite veggies and chicken
• All the nostalgic flavor of classic chicken pot pie, but faster

Key Ingredients for Chicken Pot Pie Casserole

See recipe card below for full list of measurements, ingredients, and instructions.

Cooked Chicken

Shredded cooked chicken is the star of this dish, providing protein and classic pot pie flavor. Rotisserie chicken is super convenient and adds amazing depth, but any leftover baked or grilled chicken will work—just be sure it’s shredded or chopped into bite-sized pieces for the best texture. You can even use cooked turkey if you have leftovers!

Mixed Vegetables

A colorful blend of peas, carrots, and corn deliver flavor, nutrition, and that unmistakable pot pie look. Frozen mixed veggies keep it easy and ensure everything cooks evenly, but canned or fresh (pre-cooked) veggies work too. Swap in green beans or diced potatoes if you want to mix things up!

Cream of Chicken Soup

This creamy, comforting ingredient is the base for your sauce. Go for a quality, low-sodium cream of chicken soup for the best flavor and to help control salt. If you prefer, try cream of mushroom or cream of celery as a substitute for a subtle twist.

Refrigerated Biscuit Dough

Fluffy, golden biscuits make this casserole a total crowd-pleaser! The store-bought dough bakes up quickly, saving lots of time compared to making pastry from scratch. If you like, swap in crescent rolls or try homemade biscuit dough for an extra special touch.

Chicken Broth

Chicken broth thins out the sauce and adds even more savory flavor. Use a low-sodium variety so you can adjust the seasoning to taste. If you’re out of chicken broth, vegetable broth works in a pinch—just note the flavor will be a bit lighter.

Instructions for Chicken Pot Pie Casserole

See recipe card below for full list of measurements, ingredients, and instructions.

Preheat the Oven

Set your oven to 400°F (200°C) so it's nice and hot once you’re ready to bake. This high heat gives you that beautiful golden biscuit topping.

Mix the Filling

In a large mixing bowl, combine the shredded chicken, thawed vegetables, cream of chicken soup, chicken broth, milk, garlic powder, dried thyme, salt, and black pepper. Stir until everything’s well coated and creamy—no dry patches!

Assemble the Casserole

Spread the creamy chicken mixture into a greased 9x13-inch casserole dish, smoothing the top with a spatula so it bakes evenly.

Top with Biscuits

Open the can of biscuit dough and cut each biscuit in half, creating 16 pieces. Arrange the biscuit halves evenly on top of the filling. Try to cover most of the surface, but a few gaps are fine for steam to escape.

Bake Until Golden and Bubbling

Brush the tops of the biscuits with melted butter for extra flavor and color. Bake the casserole for 25-30 minutes, or until the biscuits are puffed and golden brown and the filling is bubbling around the edges.

Garnish and Serve

Sprinkle chopped fresh parsley over the finished casserole for a burst of freshness and color. Let it cool for 5 minutes, then serve up hearty scoops!

Recipe Variations

Gluten-Free Twist

Swap in your favorite gluten-free refrigerated biscuits and use gluten-free cream of chicken soup. Make sure the broth is gluten-free, too, for a casserole everyone can enjoy.

Veggie-Loaded Version

Stir in extra vegetables like sautéed mushrooms, spinach, or diced sweet potatoes for a nutrition boost and more color. Even picky eaters won’t mind all the veggies in this creamy sauce!

Dairy-Free Option

Substitute unsweetened almond or oat milk for the regular milk, and opt for a plant-based cream soup. Brush the biscuits with olive oil instead of butter for a completely dairy-free casserole.

Turkey Pot Pie Casserole

No chicken on hand? Use shredded roasted turkey instead! It’s a fantastic way to use up holiday leftovers and the flavor is every bit as delicious.

Serving Suggestions

Serve your Chicken Pot Pie Casserole with a simple green salad tossed in a zesty vinaigrette to balance the richness. A side of steamed green beans or roasted Brussels sprouts makes for a colorful, complete meal. Don’t forget a sprinkle of fresh parsley and a crack of black pepper on top for a fresh, herby finish.

Storage and Reheating

Refrigerate any leftovers in an airtight container for up to 4 days. To reheat, cover and bake in a 350°F (175°C) oven for about 20 minutes, or microwave individual portions until hot. For longer storage, freeze the casserole (baked or unbaked) tightly wrapped for up to 2 months. Thaw overnight in the fridge and reheat as above—keep in mind the biscuits will be soft after freezing, but still tasty!

Frequently Asked Questions About Chicken Pot Pie Casserole (FAQ)

Q: Can I make Chicken Pot Pie Casserole ahead of time?
A: Yes! Assemble the casserole (without baking) up to a day ahead, cover, and refrigerate. When ready to bake, add a few extra minutes to the baking time.

Q: Can I use homemade biscuits or pie crust instead of canned biscuits?
A: Absolutely—drop spoonfuls of homemade biscuit dough on top, or lay over pie crust for a classic look. Just adjust baking time as needed.

Q: How can I make this recipe healthier?
A: Use light cream soup, reduced-fat milk, and load up on extra veggies. You can also use skinless chicken breast for leaner protein.

This Chicken Pot Pie Casserole is creamy, cozy, and deeply satisfying—the kind of comfort food that brings everyone to the table. I hope you’ll give it a try and make it a new family favorite. If you love it, please leave a comment or recipe rating below!