Chicken Pot Pie Casserole Recipe With Biscuits
Nov 09, 2023, Updated Nov 29, 2024
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This mouthwatering Chicken Pot Pie Casserole with Biscuits combines tender chunks of chicken, a medley of vegetables, and a lusciously creamy sauce topped with golden, flaky biscuits. It’s a classic comfort food that hits the spot every time.
You will also love our butternut squash casserole and classic stuffing.
Best Easy Chicken Pot Pie Casserole Recipe
A twist on traditional chicken pot pie, you’ll love this creamy chicken pot pie casserole! It’s one of those delicious dinner ideas if you are craving the ultimate comfort food. It’s one of our favorite recipes for the winter months!
We skip the cream of chicken soup, make a creamy sauce with vegetables, and add rotisserie chicken- this is healthier and much tastier! This is an easy chicken casserole the whole family will love.
Use leftover Chicken Roast or shredded leftover chicken from my guide on how long to bake chicken breast at 425.
You will also enjoy our Leftover Turkey Soup!
Table of Contents
Simple Ingredients
This wonderful recipe combines fresh ingredients and a few pantry staples. It’s full of fresh vegetables for added flavor, but you can use frozen vegetables for even quicker prep.
- 1 recipe for homemade biscuits (make 8 large biscuits) or store-bought biscuit dough
- Cooked chicken, diced or shredded (you can use leftover chicken or rotisserie chicken)
- Carrots
- Onion
- Celery
- Garlic cloves
- Butter
- All-purpose flour
- Salt
- Black pepper
- Dried thyme
- Frozen peas (you can also use frozen cut green beans)
- Chicken broth or chicken stock
- Whole milk
- Fresh parsley
- Egg wash for the biscuits
See the recipe card for quantities.
How to Make Chicken Pot Pie Casserole (Step-by-Step Photos)
Make your Homemade Biscuits and set them aside on a parchment-lined baking sheet. Cover with a clean kitchen towel until ready to use. You can also use store-bought.
Preheat oven to 375 ̊F. Butter a 9×13 casserole dish, or cast iron braiser.
In a large skillet, melt the butter over medium heat. Add the chopped onions, carrots, and celery.
Remove from the oven and let cool for 5 minutes before serving. Enjoy!
Cook until they become translucent, about 7-8 minutes. Add garlic to the vegetable mixture and cook for an additional minute.
To make a roux, stir in the flour, salt, pepper, and dried thyme. Cook for about 1-2 minutes, stirring constantly until the mixture turns golden brown. Check the seasoning and add more to your preference.
Gradually whisk in the chicken broth and milk, ensuring no lumps.
Simmer the mixture until it thickens, stirring frequently. This should take about 5-7 minutes.
Add the chicken, fresh parsley, and frozen peas to the sauce, stirring until everything is well combined.
Simmer for an additional 5 minutes. If the filling seems too thick, add more chicken broth to reach your desired consistency.
Add the chicken pot pie filling to the prepared casserole dish. Top with prepared biscuits in a single layer. Brush the biscuits with egg wash or heavy cream.
Bake uncovered at 400 ̊F for 20-25 minutes or until the biscuits are puffed and golden.
Substitutions for Homemade Biscuits
If you’d like to make substitutions for homemade biscuits in your chicken pot pie casserole, you can try these options:
- Store-Bought Biscuits: You can use refrigerated or frozen store-bought biscuits as a convenient alternative. Follow the baking instructions on the biscuit packaging and place them on top of the casserole as directed in the recipe. You can also use the store-bought flaky crescent rolls.
- Homemade Pie Dough: you can make a recipe of our flaky pie dough and use it as a top crust for the chicken pot pir filling.
- Puff Pastry: Instead of biscuits, you can use a sheet of puff pastry as a flaky and buttery topping. Roll out the puff pastry to fit the casserole dish, then bake according to the pastry package instructions until it’s golden brown and puffed.
- Phyllo Dough: Phyllo dough can create a crispy and delicate topping. Layer sheets of phyllo on top of the casserole, brushing each sheet with melted butter or oil. Bake until the phyllo is golden and crisp.
Variations
Here are some variations of chicken pot pie casserole with biscuits that you can try:
- Creamy Chicken and Mushroom Pot Pie:
- Add sautéed mushrooms to the filling for a rich and earthy flavor.
- Cheddar Biscuits:
- Add shredded cheddar cheese to the biscuit dough for cheesy biscuits.
- Spicy Chicken Pot Pie:
- Add diced green chilies, cayenne pepper, or hot sauce to the filling for a spicy kick.
- Herb-Infused Biscuits:
- Mix fresh herbs like rosemary, thyme, or chives into the biscuit dough for a fragrant twist.
- Sweet Potato Topping:
- Instead of traditional biscuits, top the casserole with mashed sweet potatoes for a unique and slightly sweet twist.
- Gluten-Free Version:
- Use a gluten-free flour blend for the biscuit topping and ensure all other ingredients are gluten-free.
- Potato Topping:
- Slice or mash potatoes and use them as a topping instead of biscuits for a hearty, potato-filled casserole.
Equipment
How to Store and Reheat Leftovers
Storing Leftovers:
- Cooling: Allow the casserole to cool to room temperature before storing. This helps prevent condensation inside the container.
- Storage Container: Transfer the leftover casserole to an airtight container. If you have individual servings, you can store them separately.
- Refrigeration: Place the container in the refrigerator. Leftovers can be stored in the fridge for up to 3-4 days.
Reheating Leftovers:
There are a few methods you can use to reheat chicken pot pie casserole with biscuits:
- Oven Method (Recommended for Best Results):
- Preheat your oven to 350°F (175°C).
- Place the leftover casserole in an oven-safe dish if it’s not already in one.
- Cover the dish with aluminum foil to prevent the biscuits from over-browning.
- Reheat for about 15-20 minutes or until the casserole is heated through and the biscuits are crispy again.
- Microwave Method (for a Quick Reheat):
- If you’re in a hurry, you can use the microwave.
- Place a portion of the leftover casserole on a microwave-safe plate.
- Cover the plate with a microwave-safe lid or microwave-safe plastic wrap, leaving a small vent to allow steam to escape.
- Heat in 1-minute intervals, checking after each minute, until it’s heated to your desired temperature.
- Be careful not to overheat, as the biscuits may become soft.
Reheating in the oven is the best method to maintain the crispiness of the biscuits, but the microwave and stovetop methods are quicker options when time is limited.
Top tips
Here are some top tips to ensure your chicken pot pie casserole with biscuits turns out perfectly:
- Prep in Advance: Prepare all your ingredients ahead of time. This includes chopping vegetables, dicing chicken, and measuring out your dry and wet ingredients. This will make the cooking process smoother.
- Use Rotisserie Chicken: Rotisserie chicken is a convenient and flavorful option for this recipe. It saves time and adds a delicious roasted flavor to the dish.
- Season Well: Don’t be shy with the seasonings. Taste the filling before adding the biscuit topping, and adjust the seasoning if needed. You can also add other herbs or spices to suit your taste.
- Consistency of Filling: Ensure the filling is the right consistency before adding the biscuits. It should be thick but not overly so. You can thin it out with a bit more chicken broth if it’s too thick.
- Keep Biscuit Dough Cold: Use cold butter and cold milk to make the biscuit dough. Keeping the dough cold helps create flaky biscuits.
- Don’t Overwork the Dough: Be gentle and avoid overmixing when mixing the biscuit dough. Overmixing can lead to tough biscuits.
- Evenly Space Biscuits: If using cut-out biscuits, space them evenly over the filling to ensure even cooking.
- Baking Time: Keep an eye on your casserole as it bakes. Depending on your oven, you may need to adjust the baking time slightly to ensure the biscuits are golden brown and cooked through.
- Cover if needed: If you notice that your biscuits are browning too quickly, loosely cover or tent the casserole dish with foil while it continues baking. Remove the foil for the last few minutes to crisp up the biscuit tops.
- Rest Before Serving: Allow the casserole to rest for a few minutes after removing it from the oven. This helps the filling set and makes it easier to serve.
FAQs
Yes, you can use store-bought biscuits if you’re short on time. Simply follow the instructions on the biscuit packaging for baking.
Yes, you can prepare the chicken and vegetable filling ahead of time and store it in the refrigerator. When you’re ready to serve, make the biscuit topping and bake the casserole. This can save time on busy days.
Absolutely! While this recipe uses chicken, you can substitute it with turkey, beef, ham, or even a vegetarian protein like tofu or tempeh to suit your preferences.
Yes, you can freeze it before baking. Assemble the casserole in a freezer-safe dish, cover it tightly, and store it in the freezer. When you’re ready to eat, bake it from frozen, but you may need to extend the baking time.
The casserole is done when the biscuits on top are golden brown, and the filling is hot and bubbly. The inside should read 165 degrees F with a meat thermometer.
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Chicken Pot Pie Casserole Recipe
- Total Time: 50 minutes
- Yield: 8 servings 1x
Description
This mouthwatering Chicken Pot Pie Casserole with Biscuits combines tender chunks of chicken, a medley of vegetables, and a lusciously creamy sauce topped with golden, flaky biscuits. It’s a classic comfort food that hits the spot every time.
Ingredients
- 1 recipe for homemade biscuits (make 8 large biscuits) or store-bought biscuit dough
- 4 cups cooked chicken, diced or shredded (you can use leftover chicken or rotisserie chicken)
- 1 cup carrots, thinly sliced in rounds
- 1 cup onion, finely chopped
- 1 cup celery, finely chopped
- 2 garlic cloves, minced
- 1/2 cup butter
- 1/3 cup all-purpose flour
- 2 teaspoons salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon dried thyme
- 1 cup frozen peas
- 2 cups chicken broth or chicken stock
- 1 cup whole milk or half and half cream
- 1/4 cup fresh parsley, chopped
- 1 egg, beaten (egg wash for the biscuits)
Instructions
- Make your Homemade Biscuits and set them aside on a parchment-lined baking sheet. Cover with a clean kitchen towel until ready to use.
- Preheat oven to 375 ̊F. Butter a 9×13 casserole dish, or cast iron braiser.
- In a large skillet, melt the butter over medium heat. Add the chopped onions, carrots, and celery. Cook until they become translucent, about 7-8 minutes. Add garlic to the vegetable mixture and cook for an additional minute.
- To make a roux, stir in the flour, salt, pepper, and dried thyme. Cook for about 1-2 minutes, stirring constantly until the mixture turns golden brown. Check the seasoning and add more to your preference.
- Gradually whisk in the chicken broth and milk, ensuring no lumps. Simmer the mixture until it thickens, stirring frequently. This should take about 5-7 minutes.
- Add the chicken, fresh parsley, and frozen peas to the sauce, stirring until everything is well combined. Simmer for an additional 5 minutes. If the filling seems too thick, add more chicken broth to reach your desired consistency.
- Add the chicken pot pie filling to the prepared casserole dish. Top with prepared biscuits in a single layer. Brush the biscuits with egg wash or heavy cream and bake uncovered at 400 ̊F for 20-25 minutes or until the biscuits are puffed and golden. Remove from the oven and let cool for 5 minutes before serving. Enjoy!
Notes
Top Tips
-
- Prep in Advance: Prepare all your ingredients ahead of time. This includes chopping vegetables, dicing chicken, and measuring out your dry and wet ingredients. This will make the cooking process smoother.
-
- Use Rotisserie Chicken: Rotisserie chicken is a convenient and flavorful option for this recipe. It saves time and adds a delicious roasted flavor to the dish.
-
- Season Well: Don’t be shy with the seasonings. Taste the filling before adding the biscuit topping, and adjust the seasoning if needed. You can also add other herbs or spices to suit your taste.
-
- Consistency of Filling: Ensure the filling is the right consistency before adding the biscuits. It should be thick but not overly so. You can thin it out with a bit more chicken broth if it’s too thick.
-
- Keep Biscuit Dough Cold: Use cold butter and cold milk to make the biscuit dough. Keeping the dough cold helps create flaky biscuits.
-
- Don’t Overwork the Dough: Be gentle and avoid overmixing when mixing the biscuit dough. Overmixing can lead to tough biscuits.
-
- Evenly Space Biscuits: If using cut-out biscuits, space them evenly over the filling to ensure even cooking.
-
- Baking Time: Keep an eye on your casserole as it bakes. Depending on your oven, you may need to adjust the baking time slightly to ensure the biscuits are golden brown and cooked through.
-
- Cover if needed: If you notice that your biscuits are browning too quickly, loosely cover or tent the casserole dish with foil while it continues baking. Remove the foil for the last few minutes to crisp up the biscuit tops.
-
- Rest Before Serving: Allow the casserole to rest for a few minutes after removing it from the oven. This helps the filling set and makes it easier to serve.
- Prep Time: 10 min
- Cook Time: 40 minutes
- Category: Savory
- Method: American
- Cuisine: American
Sooooooooo tasty! I had a little leftover gravy that I added in and it was great! Love transforming leftovers like this! Thank you so much!
You are welcome. It’s an easy and comforting recipe!