If there’s one dish that never fails to bring comfort straight to the dinner table, it’s Chicken Pot Pie Casserole. I’m talking about creamy chicken and veggies tucked under golden, buttery biscuits—the kind of meal that warms you up from the inside out. And the best part? It’s quick to put together, family-approved, and freezer-friendly (which busy moms like me know is worth its weight in gold).
Growing up on Texas farms, dinners like this were less about fancy presentation and more about feeding a crowd with love. Now, in my New York kitchen, I rely on simple casseroles like this when life gets hectic but I still want that down-home, nourishing feel.
Table of Contents
Why You’ll Love This Chicken Pot Pie Casserole
- Simple ingredients, big flavor—no rolling out pie crusts required.
- Family-friendly—kids love the biscuit topping, and it’s easy to sneak in extra veggies.
- Flexible—rotisserie chicken, leftover turkey, puff pastry, or biscuits all work beautifully.
- Make-ahead friendly—bake now or freeze for later.
What Does Chicken Pot Pie Casserole Taste Like?
Imagine all the goodness of a classic pot pie but without the fuss. The filling is creamy, savory, and cozy—packed with tender chicken, hearty veggies, and that nostalgic flavor of herbs and cream. The topping? Buttery biscuits that puff up into golden pillows of happiness. It’s hearty, satisfying, and tastes like a hug in casserole form.
Ingredients You’ll Need for Chicken Pot Pie Casserole
One of the best parts about making Chicken Pot Pie Casserole is how forgiving it is. You don’t need a mile-long grocery list or hard-to-find ingredients—just pantry staples, a few fresh basics, and some handy shortcuts. Let’s break it down so you know exactly what to grab from your fridge and pantry.
For the Creamy Filling
- Butter (2 tbsp) – Start with butter to sauté your onions and garlic. It lays down a rich, comforting flavor base that makes this casserole irresistible.
- Onion (1 small, diced) – Adds sweetness and depth. If you’re not an onion fan, don’t worry—it melts right into the creamy sauce.
- Garlic (2 cloves, minced) – Just enough to give a savory boost without overwhelming.
- Cooked Chicken (2 cups, shredded or diced) – Rotisserie chicken is my go-to for busy nights, but leftover roasted chicken or even canned chicken will work. Want another comforting way to use chicken? Try my Dolly’s Chicken and Stuffing Casserole.
- Frozen Mixed Vegetables (2 cups) – A classic mix of peas, carrots, and corn makes this colorful and hearty. You can also swap in fresh veggies if you prefer.
- Cream of Chicken Soup (1 can, 10.5 oz) – The magic shortcut. It thickens the filling and makes everything creamy. You can substitute cream of mushroom or celery soup, or even a homemade gravy.
- Milk (½ cup) – Any kind will do—whole, 2%, or even almond milk. It loosens the filling just enough for that perfect creamy texture.
- Seasonings – A little salt and black pepper go a long way. Dried thyme and poultry seasoning are optional, but they add that cozy, traditional pot pie flavor.
For the Topping
- Refrigerated Biscuit Dough (1 can) – No rolling pins required! Just pop open the can and layer biscuits right on top. You can also use puff pastry if that’s more your style.
- Optional Egg Wash – Whisked egg or milk brushed on top of the biscuits gives you that bakery-style golden shine.
Optional Flavor Boosts
- Cheddar Cheese (1 cup, shredded) – Stir into the filling for an extra cheesy casserole.
- Everything Bagel Seasoning – Sprinkle over the biscuits for a savory crunch that’s hard to resist.
- Extra Veggies – Broccoli, spinach, or even mushrooms make great additions if you’re trying to sneak in more greens.
- Turkey Instead of Chicken – A clever way to use up holiday leftovers!
This mix of ingredients gives you that Chicken Pot Pie Casserole flavor everyone loves but in a simple, weeknight-friendly way. The biscuits puff up beautifully while the filling stays creamy and hearty underneath—it’s comfort food at its finest.
How to Make Chicken Pot Pie Casserole (Step by Step)
The beauty of this Chicken Pot Pie Casserole is how easily it comes together. You don’t need fancy kitchen gadgets or hours in the kitchen—just a skillet, a casserole dish, and a little bit of love. Follow these simple steps, and you’ll have a bubbling, golden-topped dinner that smells like home.
Step 1: Preheat Your Oven
Set your oven to 375°F (190°C). Go ahead and grease a 9×13-inch casserole dish with butter or cooking spray. This keeps the creamy filling from sticking and makes cleanup a breeze.
Step 2: Cook the Aromatics
In a large skillet, melt your butter over medium heat. Add the diced onion and cook until it softens and turns slightly golden—about 3–4 minutes. Stir in the minced garlic and let it cook for another minute until fragrant. Your kitchen will already smell amazing at this point.
Step 3: Build the Creamy Filling
Now it’s time to bring the casserole to life:
- Add your shredded chicken to the skillet. Rotisserie chicken works beautifully here—it’s flavorful and saves time.
- Stir in the frozen mixed vegetables. No need to thaw first; they’ll cook perfectly in the oven.
- Pour in the cream of chicken soup and milk. Stir everything until it’s well combined.
- Season with salt, black pepper, thyme, and poultry seasoning. Taste and adjust as you go—this is your comfort food, so make it just the way you love it.
Let the mixture simmer for about 5 minutes, until slightly thickened. If it looks too runny, you can let it cook a little longer or whisk in a quick cornstarch slurry (1 tablespoon cornstarch + 2 tablespoons cold milk).
Step 4: Assemble the Casserole
Pour the creamy chicken and veggie filling into your prepared casserole dish. Spread it evenly so every bite will have that perfect ratio of filling to biscuit topping.
Step 5: Add the Biscuit Topping
Open your can of refrigerated biscuits (always a fun kitchen moment, right?). You can place them on top whole for a rustic look, or cut them into quarters if you want more coverage. If you’re using puff pastry, lay it gently over the filling and tuck in the edges.
Optional: Brush the biscuits with egg wash or milk for a glossy, golden finish.
Step 6: Bake Until Bubbly and Golden
Slide the casserole into your preheated oven. Bake for 25–30 minutes, or until the filling is bubbling and the biscuit topping is golden brown. If your biscuits are browning too quickly, just cover the dish loosely with foil for the remaining time.
Step 7: Rest and Serve
Once baked, let your Chicken Pot Pie Casserole rest for 5 minutes before serving. This allows the filling to settle and makes it easier to scoop.
Serve it as is, or pair it with a simple side salad or roasted veggies. If you love cozy family dinners, you might also enjoy my Slow Cooker Chicken Stew Recipe—another hearty favorite that’s perfect for weeknights.
Tips and Tricks for Perfect Chicken Pot Pie Casserole
- Even biscuit baking: Cut biscuits smaller so they cook through evenly.
- Thicker filling: Mix in a little cornstarch slurry if it looks too runny.
- No chicken? No problem: Swap in turkey, leftover ham, or even roasted veggies for a meatless version.
- Cheese lovers: Stir cheddar into the filling for an extra layer of comfort.
- Freezer hack: Assemble, wrap tightly, and freeze. Bake straight from frozen with extra time.
Storage
- Refrigerate: Cover and refrigerate leftovers up to 3 days.
- Freeze: Wrap unbaked casserole tightly, freeze up to 3 months.
- Reheat: Bake covered at 350°F until hot (remove foil for the last 10 minutes to crisp biscuits).
FAQs
Can I make this ahead of time?
Yes! Assemble the day before, refrigerate, and bake when ready—just add 5–10 extra minutes.
Can I use fresh vegetables instead of frozen?
Absolutely—just sauté them a bit first so they aren’t crunchy.
Can I use puff pastry instead of biscuits?
Yes! Puff pastry gives it that flaky, golden pie-like top.
Conclusion
This Chicken Pot Pie Casserole is the kind of meal that turns an ordinary Tuesday into something cozy and memorable. It’s fuss-free, flexible, and filled with everything we love about home cooking—creamy comfort, golden biscuits, and a whole lot of heart.
Give it a try this week, and if you do, I’d love to hear about it! Leave a comment, rate the recipe, or tag me on social media so I can see your version.
Follow us on Pinterest for weekly slow cooker inspiration, or join the conversation over on our Facebook page where fellow food lovers share their favorite comfort meals.
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Chicken Pot Pie Casserole – Quick, Easy & Amazing Comfort
- Total Time: 40 minutes
- Yield: 6 servings 1x
Description
A cozy, creamy filling loaded with chicken and vegetables, topped with golden, buttery biscuits. This casserole is family-friendly, freezer-friendly, and perfect for any night you crave comfort without the fuss of a traditional pie crust.
Ingredients
Filling:
- 2 tbsp butter
- 1 small onion, diced
- 2 cloves garlic, minced
- 2 cups cooked chicken, shredded or diced (rotisserie, leftover, or canned)
- 2 cups frozen mixed vegetables (peas, carrots, corn)
- 1 can (10.5 oz) cream of chicken soup (or substitute cream of mushroom/celery or thick gravy)
- 1/2 cup milk (any kind)
- 1/2 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp dried thyme (optional)
- 1/4 tsp poultry seasoning (optional)
Topping:
- 1 can refrigerated biscuit dough or 1 sheet puff pastry
- Optional: 1 egg or milk for egg wash
Optional Twists:
- Stir in 1 cup shredded cheddar for extra cheesy goodness
- Sprinkle Everything Bagel Seasoning on top of biscuits for a savory crunch
- Add extra veggies like broccoli or spinach
- Substitute turkey for chicken (post-holiday favorite!)
Instructions
1. Preheat oven to 375°F (190°C) and grease a 9×13-inch casserole dish.
2. Melt butter in a skillet over medium heat. Cook onion for 3–4 minutes until translucent, then add garlic and cook for 1 minute more.
3. Add chicken, frozen vegetables, cream of chicken soup, milk, salt, pepper, thyme, and poultry seasoning to the skillet. Stir well and simmer for 5 minutes until slightly thickened. Taste and adjust seasoning if needed.
4. Pour the filling into the prepared casserole dish, spreading evenly.
5. Place biscuits on top of the filling (whole or cut into quarters) or cover with puff pastry. Brush with egg wash or milk if desired.
6. Bake for 25–30 minutes until the filling is bubbly and the topping is golden brown.
7. Let rest for 5 minutes before serving.
Notes
If the filling is too runny, simmer longer or stir in 1 tablespoon of cornstarch mixed with 2 tablespoons of cold milk or water.
To make ahead, refrigerate the assembled casserole up to 24 hours before baking. Add 5–10 minutes to baking time.
To freeze, assemble the casserole unbaked, wrap tightly, and freeze for up to 3 months. Bake from frozen, adding 15–25 minutes to cook time.
For even biscuit cooking, use warm filling and cut biscuits into smaller pieces.
No skillet? Use a saucepan or pot to sauté onions and garlic before adding other ingredients.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Casserole
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 portion
- Calories: 410
- Sugar: 5g
- Sodium: 720mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 3g
- Protein: 19g
- Cholesterol: 65mg
Keywords: chicken pot pie casserole, biscuit topping, easy dinner, comfort food, freezer friendly
