Layered with homemade cheesy garlic biscuits and filled with chicken and vegetables, Chicken Pot Pie Casserole is a hearty, flavorful meal that takes pot pies to a new level! It puts the traditional pot pie to shame. There will be no empty stomachs after you serve this deliciously comforting meal!

Fully Baked Chicken Pot Pie Casserole.

Ingredients & Substitutions

Biscuits: I have homemade biscuit dough from my Cheesy Garlic Biscuits to use for this recipe. (They are seriously SO GOOD.) However, you could use store-bought biscuits in a pinch. Just be aware that the cooking time may vary if using store-bought.

Vegetables: I loaded this casserole up with all of my favorite vegetables! You could substitute or omit any of them if you prefer. Feel free to customize this base recipe with your favorites.

Chicken Stock: Using chicken stock will make this casserole more rich and flavorful. But, you could certainly use chicken broth if that is what you have on hand.

Chicken: You can use a store-bought rotisserie chicken or a homemade rotisserie chicken. Shredded chicken would also work.

Pouring Stock into Vegetables in a Skillet for Chicken Pot Pie Casserole.

Can I Make This Casserole Ahead of Time?

You can certainly get the vegetables cut up a day or two in advance. And, you could also mix the biscuit dough ahead of time. Store the dough in the refrigerator, wrapped in plastic wrap, for 1-2 days.

Chicken Pot Pie Casserole in the Pan with One Piece Removed.

How to Store Chicken Pot Pie Casserole

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

Plates with Chicken Pot Pie Casserole on Them.

More Casseroles

Fully Baked Chicken Pot Pie Casserole.
5 from 3 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!

Ingredients

Biscuits

  • 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

Casserole

  • ¼ cup (½ stick / 57 g) unsalted butter
  • 1 medium yellow onion, chopped
  • 1 ½ cups chopped carrots (about 2-3 carrots)
  • 1 ½ cups diced red potato (about 1-2 potatoes)
  • 1 ½ cups chopped celery (about 3 stalks)
  • 2 teaspoons kosher salt
  • 1 teaspoon pepper
  • ¼ cup (31 g) all-purpose flour
  • 1 cup (250 g) whole milk, room temperature
  • 1 cup (240 g) chicken stock
  • 3 cups (420 g) rotisserie chicken, shredded
  • 1 ½ cups frozen peas
  • 1 can (15 ounces) sweet corn, drained
  • 1 large egg, beaten
  • parsley, chopped, for garnish

Instructions

Biscuits

  • 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.

Casserole

  • Preheat oven to 375°F. Lightly spray a 9×13-inch baking dish with nonstick cooking spray.
  • In a large skillet over medium heat, melt the butter. Add onions, carrots, potato, celery, salt, and pepper. Cook until the vegetables are 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 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 8 dollops (about ½ cup each) of biscuit batter, and flatten slightly.
  • Brush tops of biscuits with the beaten egg.
  • Bake, uncovered, for 30-35 minutes, or until the biscuits are golden brown and the casserole is hot and bubbly.
  • Garnish with parsley and serve.

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Reader Comments

  1. I am old and don’t want a lot of work; therefore I buy a big bag of frozen, mixed veggies for my pot pie and add potatoes, more frozen corn and peas. Much simpler. Can anyone tell me if Red Lobster biscuits from mix is good & I don’t know how many it makes. I do love how your chicken pie sounds and I will try it with the above modifications just to make it easier on myself…most of my scratch cooking is over for me…thanks for your recipes.

  2. 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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