Chicken Pot Pie Casserole with Biscuits: The Ultimate Comfort Food Mashup

Picture the creamy, savory filling of a classic chicken pot pie, but instead of wrestling with pastry dough, you top it with fluffy, golden-brown biscuits that soak up all that delicious gravy. That’s the magic of this Chicken Pot Pie Casserole with Biscuits! It’s the cozy, nostalgic dish that delivers all the comfort of the original with half the fuss.

Perfect for a busy weeknight or a lazy Sunday supper, this Chicken Pot Pie Casserole with Biscuits is guaranteed to have everyone coming back for seconds.

GATHERING YOUR COZY, COMFORTING INGREDIENTS

This Chicken Pot Pie Casserole with Biscuits is all about simplicity and big flavor. Here is what you will need for your Chicken Pot Pie Casserole with Biscuits.

For the Creamy Filling:

• The Protein: 3 cups of cooked, shredded chicken (from a rotisserie chicken or leftover roasted chicken).
• The Vegetables: 1 cup of frozen mixed vegetables (peas, carrots, corn), 1 cup of diced potatoes, and ½ cup of diced onion.
• The Creamy Base: ¼ cup of unsalted butter, ¼ cup of all-purpose flour, 2 cups of chicken broth, and ½ cup of heavy cream or whole milk.
• The Seasoning: 1 teaspoon of dried thyme, ½ teaspoon of garlic powder, and salt and black pepper to taste.

For the Biscuit Topping:

• 1 can (16.3 oz) of refrigerated biscuit dough (8 count), or 8 homemade biscuit dough rounds.
• 1 tablespoon of melted butter and ½ teaspoon of garlic powder for brushing (optional).

Print

THE ESSENTIAL COOKING TOOLS

You only need a few key tools. A 9×13 inch baking dish or a 3-quart casserole dish is perfect. You will also need a large skillet or Dutch oven for making the filling, a whisk, a wooden spoon, and measuring cups and spoons.

CRAFTING YOUR COMFORT FOOD MASTERPIECE, STEP-BY-STEP

Let’s walk through the simple process of creating this soul-warming Chicken Pot Pie Casserole with Biscuits.

PREPARING THE VEGETABLES

First, preheat your oven to 375°F. In a large skillet or Dutch oven, melt the ¼ cup of butter over medium heat. Add the diced onion and potatoes. Cook for 5-7 minutes, until the onions are soft and the potatoes begin to soften.

CREATING THE ROUX

Sprinkle the flour over the vegetables and stir constantly for 1-2 minutes. This cooks the raw flour taste out and creates your thickening agent.

BUILDING THE CREAMY SAUCE

Slowly pour in the chicken broth while whisking constantly to prevent lumps. Then, whisk in the heavy cream or milk. Add the dried thyme, garlic powder, salt, and pepper. Bring the mixture to a simmer, stirring frequently, until it thickens into a creamy gravy, about 3-5 minutes.

ADDING THE CHICKEN AND VEGETABLES

Stir in the shredded chicken and the frozen mixed vegetables. Cook for another 2-3 minutes until everything is heated through. Taste and adjust seasoning as needed.

ASSEMBLING THE CASSEROLE

Pour the hot chicken and vegetable filling into your ungreased 9×13 inch baking dish, spreading it into an even layer.

ADDING THE BISCUIT TOPPING

Open the can of biscuit dough. Separate the biscuits and arrange them evenly on top of the hot filling. For extra flavor, mix the melted butter and garlic powder and lightly brush it over the biscuit tops.

BAKING TO GOLDEN-BROWN PERFECTION

Bake for 20-25 minutes, or until the biscuits are puffed, deeply golden brown, and cooked through, and the filling is bubbling around the edges.

THE CRUCIAL RESTING STEP

Remove the casserole from the oven and let it rest for 5-10 minutes before serving. This allows the filling to set slightly, making it easier to scoop and serve.

MY SECRETS FOR THE ULTIMATE CASSEROLE

Here are my pro-tips for guaranteed success. Using a rotisserie chicken is the ultimate time-saver and adds great flavor. If your potatoes are taking too long to soften, you can parboil them for 5 minutes before adding them to the skillet. For a richer sauce, use half chicken broth and half cream.

Don’t skip the step of letting the casserole rest; it makes all the difference in serving neatly. For homemade-style biscuits without the work, look for “Grands!” or flaky-layer canned biscuits.

DELICIOUS VARIATIONS YOU’LL ACTUALLY TRY

This Chicken Pot Pie Casserole with Biscuits recipe is wonderfully adaptable.

• For a Cheesy Chicken Pot Pie Casserole, stir 1 cup of shredded cheddar cheese into the filling before topping with biscuits.
• For a Herb Drop Biscuit topping, mix 2 cups of Bisquick with ⅔ cup of milk and ½ teaspoon of herbs, then drop spoonfuls over the filling.
• For a Gluten-Free version, use a gluten-free 1:1 flour blend and top with gluten-free biscuit dough or drop biscuits.

STORING, REHEATING, AND FREEZING

Store leftover Chicken Pot Pie Casserole with Biscuits in an airtight container in the refrigerator for up to 3 days. Reheat individual portions in the microwave, or cover the whole dish with foil and warm in a 350°F oven until heated through. For longer storage, you can freeze the baked casserole for up to 2 months. Thaw overnight in the refrigerator before reheating.

TROUBLESHOOTING COMMON QUESTIONS

• My filling is too thin.
  This means it needs to simmer longer to reduce and thicken. Let it bubble for a few more minutes on the stovetop before transferring to the baking dish. You can also make a quick slurry with 1 tablespoon of cornstarch and 2 tablespoons of cold water, then stir it into the simmering filling.
• My biscuits are doughy underneath.
  This usually happens if the filling wasn’t hot enough when you added the biscuits, or if the biscuits were placed too close together. Ensure your filling is bubbling hot from the stovetop, and space the biscuits out so heat can circulate around them.
• Can I make this ahead of time?
  Yes! Prepare the filling and pour it into the baking dish. Let it cool, cover, and refrigerate for up to 24 hours. When ready to bake, let it sit at room temperature for 20 minutes, then top with cold biscuits and bake, adding 5-10 minutes to the baking time.

THE PERFECT WAY TO SERVE IT

This Chicken Pot Pie Casserole with Biscuits is a complete meal in one dish! Serve it straight from the oven onto plates. A simple side salad with a tangy vinaigrette is the perfect fresh contrast to the rich, creamy casserole.

A NOTE ON COMFORT AND CONVENIENCE

This Chicken Pot Pie Casserole with Biscuits is the epitome of hearty, satisfying comfort food. It’s packed with protein and vegetables, and the biscuit topping makes it feel special. It’s proof that a delicious, home-cooked meal doesn’t have to be complicated.

MY STORY: THE BIRTH OF A FAMILY FAVORITE

This Chicken Pot Pie Casserole with Biscuits recipe was born on a hectic weeknight when my family was craving chicken pot pie, but I didn’t have the time or energy to make pastry. I had a can of biscuits in the fridge and decided to improvise. The result was an instant family favorite that was even better than the original in their eyes.

The way the biscuits soak up the creamy filling and get slightly soft on the bottom while staying crispy on top is pure magic. It’s now our most-requested “cozy weather” dinner.

FINAL CHECKLIST BEFORE YOU BAKE

Before you start, quickly confirm: oven is preheated to 375°F, chicken is shredded, vegetables are prepped, and your baking dish is ready.

FREQUENTLY ASKED QUESTIONS

Can I use fresh vegetables instead of frozen?
Absolutely! Use about 1 ½ cups of chopped fresh vegetables like carrots, peas, and green beans. Sauté them with the onions and potatoes until tender.

What can I use instead of heavy cream?
Whole milk or half-and-half work well. For a dairy-free version, use full-fat canned coconut milk and a dairy-free butter substitute.

Can I use puff pastry instead of biscuits?
Yes, you can use one sheet of thawed puff pastry. Cut it to fit your dish, place it over the filling, brush with egg wash, and bake at 400°F for 20-25 minutes until puffed and golden.