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!
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 Chicken Pot Pie 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!
Biscuits Ingredients (printable recipe below)
- Granulated sugar
- Baking powder
- Garlic powder
- Kosher salt
- Whole milk
- Mild cheddar cheese, shredded
- Apple cider
- Chicken stock
- Rotisserie chicken, shredded
- Frozen peas
- Can of corn
- Egg, whisked for egg wash (optional, can also use melted butter)
How to Make Chicken Pot Pie Casserole
The first thing you need to do for the Chicken Pot Pie Casserole is to prepare the cheesy garlic biscuit batter. You will not be baking them since they will go on the casserole before baking everything together. Heat up the butter in the microwave and set it aside. In a large bowl, combine the flour, sugar, baking powder, garlic powder, and salt. Add milk to the melted butter bowl and slowly mix that with the dry ingredients. Finally, fold in the shredded cheese and put the batter in the refrigerator until you are ready to add it to the casserole.
To make the casserole, preheat the oven to 375°F. You will be preparing the casserole on the stovetop before you add the biscuit batter and transfer it to the oven. In a large skillet, melt the butter and cook the onions, carrots, potato, celery, parsley, paprika, oregano, salt, and pepper. Stir occasionally, until the ingredients have softened. Add flour to the mix and cook for about a minute before adding the cider, cooking stock, and milk. Bring this to a boil and then reduce heat to a simmer. The chicken goes in next, and you should let that simmer for 3-4 minutes. Everything should thicken up. Finally, add frozen peas and corn.
How to Assemble the Chicken Pot Pie Casserole
This is the part where the best of both parts of this recipe come together! Pour the casserole that you just prepared on the stovetop into a 7×11 inch baking pan and take out the chilled biscuit batter. Make 8 biscuits (about 1/2 cup per fistful), using all the batter. Flatten the 8 biscuits out over the casserole that you poured in the pan, brush with the egg wash (optional, can also use butter) and bake for 15 minutes. Then, cover the casserole with tin foil and bake an additional 25 minutes. Garnish with parsley and serve it hot! This dish is so filling and full of vegetables, I would pass on a side and offer dessert like my Oreo Fluff (if anyone has any room left) instead.
Looking for More Casserole Recipes?
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!
- 1/2 cup (113g) butter
- 2 cups (250g) all-purpose flour
- 1 tablespoon granulated sugar
- 1 tablespoon baking powder
- 1 tablespoon garlic powder
- 1 teaspoon kosher salt
- 1 cup (245g) whole milk
- 2 cups (230g) 8 ounces mild cheddar cheese, shredded
- ¼ cup butter
- 1 medium yellow onion, chopped
- 1 ½ cups chopped carrots, chopped
- 1 ½ cups diced red potato
- 1 ½ cups sliced celery, chopped
- 2 teaspoons salt
- 1 teaspoon dried parsley
- 1 teaspoon paprika
- 1 teaspoon dried oregano
- 1 teaspoon pepper
- 1/4 cup all-purpose flour
- 1/2 cup apple cider
- 1/2 cup whole milk
- 1 cup chicken stock
- 2 cups rotisserie chicken, shredded
- 1 1/2 cups frozen peas
- 1 can (15 ounces) corn
- 1 egg, whisked for egg wash (optional)
- 1 pinch parsley, for garnish
In a medium microwave-safe bowl, add the butter. Heat until butter is melted (about 45 seconds). Set aside to slightly cool.
In a large mixing bowl add the flour, sugar, baking powder, garlic powder, and salt. Whisk until well combined.
- Pour the milk into the melted butter you set aside and stir well.
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
- In a large skillet over medium heat, melt butter. Add onions, carrots, potato, celery, parsley, paprika, oregano, salt, and pepper. Cook until soft (about 5-8 minutes) stirring occasionally.
- Add flour, mix into veggies. Cook for 1 minute.
Add cider, cooking stock, and milk. Stir to incorporate. Bring to a boil, and then reduce heat to a simmer. Add chicken and simmer for 3-4 minutes (the mixture will thicken)
- Add frozen peas and corn, toss to coat.
Transfer to a greased 7x11 baking dish (can also use a 9x13, it will be thinner) and top with 6-8 small fistfuls (about ½ cup) of biscuit batter, flattened slightly. Brush tops of biscuits with egg wash. (Egg wash optional, can also use melted butter.)
Bake uncovered for 15-20 minutes (or until biscuits are golden brown). Then, cover with foil and bake 20-25 more minutes.
Garnish with chopped parsley.