This Chicken Pot Pie Casserole is a completely made-from-scratch comfort food classic! It’s packed with veggies and tender bites of chicken then layered with a fluffy homemade biscuit topping.
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Chicken Pot Pie is one of those timeless comfort foods that I could eat every day and still not be tired of it.
Whether it’s classic Chicken Pot Pie, Chicken Pot Pie Soup, Turkey Pot Pie, Chicken Pot Pie Biscuit Cups, or this Chicken Pot Pie Casserole, you can bet I will be going back for seconds…and probably thirds.
This casserole version 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. This recipe takes just 20 minutes to prep, is a total crowd pleaser, and makes great leftovers!
- Butter and Oil: we’re using a combination of butter and oil to sauté the veggies to add flavor depth.
- Carrot, Onion, and Celery: 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.
- Minced Garlic: use freshly minced garlic for the best flavor.
- Seasonings: we’re using a blend of salt, dried parsley, dried thyme, and black pepper to season the filling.
- 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: 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: adds a pop of color and texture.
- Flour: the base for our biscuit dough. All-purpose or whole wheat will work.
- Baking Powder and Baking Soda: make the topping light and fluffy.
- Dried Parsley and Salt: take the flavor of the biscuits up just a touch.
- 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.
- Egg and Water: the egg wash is brushed over the top of the biscuits to create that golden-brown color.
- Garlic Herb Seasoning: optional but adds a bit of extra flavor to the biscuits.
How to Make Chicken Pot Pie Casserole
This family favorite dinner recipe takes just 20 minutes to prep!
- Cook the veggies and seasonings: Melt butter in a medium skillet, then add in the oil, carrots, potatoes, onion, and celery. Cook until softened, then stir in the seasonings.
- Add the broth: Pour in the chicken broth and simmer until the veggies are tender.
- Add remaining ingredients: Whisk together cream and flour, then stir that into the filling along with the cooked chicken and frozen peas. Simmer until thickened.
- Make the biscuit topping: Combine flour, baking powder, salt, and parsley. Add in cubed butter, then cut the butter into the flour mixture until crumbly. Pour in milk, a little at a time, until a dough forms.
- Cut the dough: Dump the dough onto a floured surface and pat into a large oval. Use a cookie cutter to cut circles out of the dough.
- Assemble the casserole: Transfer the filling to a greased 9×13″ baking dish, then top that with the dough circles.
- Add the egg wash and bake: Whisk together egg and water, stir in garlic herb seasoning, then brush that mixture over the top of the biscuits. Bake until the biscuits are golden-brown and fluffy.
Chicken Pot Pie Casserole FAQs
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.
Not necessarily! While I love to make this Chicken Pot Pie Casserole with leftover shredded chicken, you can start with uncooked chicken and brown it beforehand or throw it right in with the veggies.
Both the flour slurry and simmering on the stove will help thicken the pot pie filling. If you do both of these things and it still isn’t thickened enough, I recommend simmering it longer to allow excess moisture to evaporate. Keep in mind that it will continue to thicken as it bakes and cools.
Leftover Chicken Pot Pie Casserole will last in an airtight container in the fridge for 3-4 days or in the freezer for up to 2 months. To reheat, thaw overnight in the fridge if frozen, then warm in the oven at 300ºF or in smaller portions in the microwave. Keep in mind that the biscuits will soften as the casserole sits. It will still be delicious though. 😉
While this Chicken Pot Pie Casserole recipe is delicious as-is, it’s also incredibly customizable! Here are some variation ideas:
- 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.
Chicken Pot Pie Casserole is a well-rounded and filling meal all on its own.
More Creamy Casseroles You’ll Love
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Chicken Pot Pie Casserole
- 2 tablespoons butter
- 2 tablespoons oil
- 2 large carrots (peeled and diced)
- 2 medium red potatoes (cut into ½" cubes — peeling optional)
- ½ medium onion (finely diced)
- 1 rib celery (diced)
- 1 teaspoon minced garlic
- 1 teaspoon salt
- 1 teaspoon dried parsley
- ½ teaspoon dried thyme
- ¼ teaspoon black pepper
- 2½ cup low sodium chicken broth
- 1 cup heavy cream (a lighter cream will work but have less rich flavor)
- 3 tablespoons all purpose flour
- 2 cups cooked chopped chicken
- 1 cup frozen peas
- 2 cups flour (all purpose or whole wheat)
- 1 tablespoon baking powder
- ½ teaspoon baking soda
- 1 teaspoon dried parsley
- ¾ teaspoon salt
- ½ cup cold salted butter
- ½-¾ cup buttermilk (or sub milk)
- 1 egg
- 1 tablespoon water
- 1 teaspoon garlic herb seasoning (optional)
- Preheat oven to 400 degrees F and lightly grease a 9×13" baking dish.
- In a medium skillet, melt butter and add oil, carrots, potatoes, onion and celery. Cook, stirring often, over medium-high heat, until slightly softened, about 10 minutes.
- Stir in garlic, salt, parsley, thyme and pepper and cook for 1 minute.
- Add chicken broth and bring to a boil over high heat. Reduce heat to medium, cover and simmer until vegetables are tender.
- Whisk together cream and flour. Stir into filling with chicken and peas. Simmer over medium heat until gravy has thickened to your liking and vegetables are tender. This is a great time to taste test and adjust seasonings. Pour into prepared baking dish and prepare the topping.
- In a medium bowl, combine flour, baking powder, salt and parsley.
- Cube butter and add to the flour, cutting in until crumble (a pastry cutter or fork works well for this).
- Add milk, a little at a time, stirring each time, just until biscuit dough comes together.
- Dump onto a lightly floured surface and pat into a large oval. Cut out circles using a 2½" cutter and place over the top of the filling.
- Whisk together egg and water and add garlic herb seasoning if using. Brush over the tops of the biscuits and bake for 15-18 minutes, until the biscuits are golden brown. Serve.
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