Chicken Pot Pie Casserole features the ultimate blend of creamy goodness and savory chicken in every bite! Once you’ve prepared the ingredients, all you need to do is throw everything in one convenient casserole dish. Perfect for busy weeknights or potluck parties, this chicken and biscuit casserole is about to become your new family favorite!
Chicken Pot Pie Casserole
You’ve definitely heard of chicken pot pie, but have you ever thought about making it into a casserole?
This hearty chicken pot pie casserole is packed with tender poultry, veggies, and a creamy gravy — and topped with flaky Pillsbury Grands buttermilk biscuits.
Flavorful vegetables, chicken, and biscuits in gravy… what more could you ask for?!
Whether you’re looking for something to fuel your family, or are hosting a party, this crowd-pleasing recipe for easy chicken pot pie casserole will have everyone coming back for seconds!!
Ingredient Notes and Substitutions
- Cooked Chicken – This chicken pot pie casserole recipe is great for using up leftover chicken!
Use what you have in the fridge or a rotisserie chicken works wonderfully too.
If you don’t have any leftovers, whip up a batch of crockpot shredded chicken instead!
- Vegetables – You’ll need carrots, celery, and frozen peas, as well as some onion and garlic.
Feel free to play around with the veggies that you use, or keep things traditional and use what’s listed on the recipe card.
- Heavy Cream – The base of your creamy sauce for this chicken and biscuits in gravy casserole!
- Biscuits – I swear by my trusty Pillsbury Grands buttermilk biscuits! If you have a different preferred brand, you could use that instead.
Helpful Tips for Making This Easy Chicken Pot Pie Casserole
- Size matters.
For your chicken, at least! Make sure to dice the meat into small, bite-sized cubes so that the flavors infuse the way that you want them to.
Again, you can also shred your chicken! Follow the shredding instructions laid out here — all you need are cooked chicken, a few forks, and some patience.
- Use frozen veggies as a shortcut.
You’ll note that I say to use frozen peas for this recipe, but you can certainly use frozen carrots and celery too!
Doing so will make this easy chicken pot pie casserole even easier!
Keep in mind that frozen vegetables do contain more moisture than non-frozen, so you will need to sauté them for a little longer so that excess moisture cooks off.
- Place your biscuits carefully.
Once you’ve added the base of your chicken and biscuit casserole to the baking dish, you need to pay close attention to your biscuit placement.
Add the quartered biscuit dough so that the pieces are evenly distributed on top before you pop it in the oven. You’ll get perfectly baked results every time!
Storing and Reheating Leftovers
Store chicken pot pie casserole in an airtight container in the fridge.
It will keep for about 5 days, but I recommend eating leftovers sooner rather than later for the best texture and consistency.
Chicken and biscuits in gravy go mushy fairly quickly.
Reheat single servings in the microwave in 30-second bursts until warmed through. You can also reheat in your oven at 350°F for about 20 minutes.
Kitchen Tools You Will Need
- Cast Iron Skillet – There are a ton of brands out there, but this is my trusty inexpensive go-to.
- 9×13 Baking Dish – This set is one of my favorites! It comes with a lid for easy storage and is great for casseroles too.
Chicken and Biscuit Casserole FAQ
You sure can! If I’m running short on time, I will often make the chicken filling a few days in advance. Once it’s done cooking, let it cool completely before putting it in the fridge.
When you’re ready to bake, simply warm the filling on the stovetop or in the microwave. Then, add it to the casserole dish and place the biscuit dough on top before baking.
If you want to freeze my easy chicken pot pie casserole, it can be safely stored for up to 3 months.
Allow it to thaw in the refrigerator overnight before reheating it in the oven as instructed above!
Change up the veggies: Experiment with different vegetables such as broccoli, spinach, artichoke hearts, asparagus, bell peppers, mushrooms, or even hashbrown potatoes.
Biscuit dough: I’m using store-bought biscuits, but you could also make your favorite homemade biscuit recipe if you’d like!
Use a different type of meat: Feel free to replace the chicken with cooked turkey or ground beef for a different flavor profile.
With love, from our simple kitchen to yours.
Other Delicious Casserole Recipes
Chicken Pot Pie Casserole
- 6 tablespoons salted butter, room temperature, divided
- 1 cup chopped yellow onion
- 3 cloves garlic, minced
- 1 cup diced carrots
- 1 cup diced celery
- 1/3 cup all-purpose flour
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
- 2 cups chicken stock
- 3/4 cup heavy cream or half & half
- 2 cups cooked chicken, diced or shredded
- 1/2 cup frozen peas
- 1 16.3 ounce can Pillsbury Grands buttermilk biscuits, refrigerated, 16.3 ounce Pillsbury Grands buttermilk biscuits, refrigerated
- Preheat your oven to 375 degrees Fahrenheit. Grease a 9×13-inch baking dish with non-stick spray and set it aside.
- In a large skillet over medium heat, melt 2 tablespoons of butter. Once the butter has melted, add the onions and garlic, and sauté them for about 3 minutes until they become transparent.
- Add the chopped carrots and celery to the skillet and continue cooking for another 5 to 7 minutes until they become tender. Sprinkle all-purpose flour over the vegetables and stir until they are well coated and lightly roasted.
- Gradually pour in the chicken broth and heavy cream while stirring continuously to avoid any lumps. Keep cooking until the mixture thickens and starts to bubble.
- Remove the skillet from heat and add the diced, cooked chicken and peas to the mixture. Stir well to combine all the ingredients.
- Transfer the chicken mixture to the prepared baking dish and spread it evenly.
- Meanwhile, separate the biscuit dough into 8 pieces and cut each piece into quarters.
- Arrange the quartered biscuit dough evenly over the chicken mixture in the baking dish. Melt the remaining 2 tablespoons of butter and brush it over the arranged biscuit dough.
- Place the baking dish in the preheated oven and bake for approximately 20 to 25 minutes, or until the biscuit dough turns golden brown and the sides of the dish are bubbly. Allow it to rest for 5 minutes. Optionally, brush the cooked biscuits with any remaining melted butter. Serve immediately by scooping portions.
All nutritional information is based on third party calculations and is only an estimate. Each recipe’s nutritional value will vary depending on the ingredients used, measuring methods, and portion sizes.
Originally published September 2023
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