Layered with homemade cheesy garlic biscuits (seriously SO GOOD!) and filled with chicken and vegetables, Chicken Pot Pie Casserole is a hearty, flavorful meal that takes pot pies to a new level! There will be no empty stomachs after you serve this deliciously comforting meal! Feel free to customize this base recipe with your favorite veggies!

Overhead view of pan of Chicken Pot Pie Casserole

Chicken Pot Pie Casserole

Pot pies have come a long way since the individually packaged frozen pies. I admit I have had one or more of those in my lifetime! Probably too many that I would like to admit, but this casserole puts a traditional pot pie to shame! When you add my Homemade Cheesy Garlic Biscuits to the recipe, you know it is going to be good, and it is!

There are two main parts to the Chicken Pot Pie Casserole–the mouth-watering biscuits and the casserole. It looks impressive when it comes out of the oven, but it is really not too terribly difficult to make! No need to ask for a to-go bag of cheddar biscuits from Red Lobster, you can make them on your own!

Pouring Chicken Stock into Chicken Pot Pie Casserole

Casserole Ingredients

Chicken: You can use a store-bought rotisserie chicken, or a homemade rotisserie chicken.

Vegetables: I loaded this casserole up with all of my favorite vegetables! You could substitute or omit any of them if you prefer.

Biscuits: I have a homemade biscuit dough to use for this recipe, but you could use store-bought biscuits in a pinch. Just be aware that the cooking time may vary if using store-bought.

Brushing egg on biscuits before baking Chicken Pot Pie Casserole

How to Store

Leftover chicken pot pie casserole can be stored in an airtight container in the refrigerator for up to three days.

Overhead view of Chicken Pot Pie Casserole with one piece missing and spoon in it

More Casseroles

5 from 2 votes

Chicken Pot Pie Casserole

Layered in homemade cheesy biscuits, this Chicken Pot Pie Casserole takes pot pies to a new hearty and mouth-watering level!



  • ½ cup (1 stick / 113 g) unsalted butter, melted
  • 2 cups (250 g) all-purpose flour
  • 1 tablespoon granulated sugar
  • 1 tablespoon baking powder
  • 1 tablespoon garlic powder
  • 1 teaspoon kosher salt
  • 1 cup (245 g) whole milk, room temperature
  • 2 cups (230 g) mild cheddar cheese, shredded


  • ¼ cup (½ stick / 57 g) unsalted butter
  • 1 medium yellow onion, chopped
  • 1 ½ cups chopped carrots
  • 1 ½ cups diced red potato
  • 1 ½ cups chopped celery
  • 2 teaspoons kosher salt
  • 1 teaspoon dried parsley
  • 1 teaspoon paprika
  • 1 teaspoon dried oregano
  • 1 teaspoon pepper
  • ¼ cup (31 g) all-purpose flour
  • ½ cup (124 g) apple cider
  • ½ cup (122.5 g) whole milk, room temperature
  • 1 cup (240 g) chicken stock
  • 2 cups (280 g) rotisserie chicken, shredded
  • 1 ½ cups frozen peas
  • 1 can (15 ounces) sweet corn
  • 1 large egg, beaten
  • parsley, chopped, for garnish



  • In a large mixing bowl add the flour, sugar, baking powder, garlic powder, and salt. Whisk until well combined.
  • In a medium bowl, whisk together the milk and melted butter.
  • Pour the milk and butter mixture over the dry ingredients and stir until just combined, making sure not to over mix. Add shredded cheese and fold in until the cheese is evenly distributed.
  • Chill the biscuit mixture in the refrigerator while you prepare the casserole.


  • Preheat oven to 375°F. Lightly spray a 11×7-inch baking dish with nonstick cooking spray.
  • In a large skillet over medium heat, melt the butter. Add onions, carrots, potato, celery, parsley, paprika, oregano, salt, and pepper. Cook until soft (about 5-8 minutes) stirring occasionally.
  • Sprinkle the flour over the vegetables and stir to combine. Cook for 1 minute.
  • Pour in the chicken stock, cider, and milk. Stir to combine. Bring the mixture to a boil, and then reduce heat to a simmer. Add chicken and continue to simmer for 3-4 minutes, or until it thickens slightly.
  • Add frozen peas and corn. Stir to combine.
  • Pour the mixture into the prepared baking dish. Top with 6-8 dollops (about ½ cup each) of biscuit batter, and flatten slightly.
  • Brush tops of biscuits with the beaten egg.
  • Bake, uncovered, for 15-20 minutes (or until biscuits are golden brown). Then, cover with foil and bake 20-25 more minutes, or until the casserole is hot and bubbly.
  • Garnish with parsley and serve.

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Reader Comments

  1. I just prepared this for a friend. It looks and smells so good. Thank you for sharing. This is just like a recipe my mom raised us on. We simply called it stew and biscuits. She used leftover roast meat, and prepared the veggies with some broth and such, the stew meat and topped it with homemade biscuits. I make it for my family now and they all love it.
    As a short cut we use vegetarian vegetable soup from Campbell’s. Again thanks!

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