Chicken Pot Pie casserole is the ultimate comfort food! Vegetables and chicken simmer in a cream cheese chicken broth, and then it’s topped with flaky buttermilk biscuits. Creamy, warm, comforting, and down home goodness in one casserole pan.

CHICKEN POT PIE

Name: Creamy Chicken Pot Pie Casserole
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Ingredients: 2 tablespoons butter; 1 cup chopped carrots; 1 cup chopped celery; 1 white or yellow onion ((finely diced)); 3 yukon gold potatoes ((peeled and chopped small)); 1/2 teaspoon salt; 1/4 teaspoon pepper; 2 garlic cloves ((minced, pressed, or use garlic paste)); 1/4 cup all-purpose flour; 1 can (14.5 oz) chicken broth; 1 bar (8 oz) cream cheese ((cubed)); 1 teaspoon dried parsley; 1/2 teaspoon dried basil; 2 cups shredded or chunked chicken ((I use a rotisserie)); 1/2 cup frozen peas; 1 tube (8 biscuits) flaky buttermilk bisucits; 2 tablespoons melted butter; 2 tablespoons parmesan cheese

I saw a meme the other day that said ‘I refuse to go outside until the temperature is above my age!” I thought it was hilarious and so true.

Whenever it’s cold outside, which it has been for like two months straight here in Utah, I always crave something creamy and warm.

I knew it was the perfect time to share my easy, creamy, comforting version of a chicken pot pie casserole. If there is one dish I crave, it’s chicken pot pie.

But I’m not a fan of the traditional version where it’s inside a pie crust. That’s the reason I love this casserole. It bakes up in one pan and it’s topped off with those refrigerated flaky buttermilk biscuits.

HOW TO MAKE CHICKEN POT PIE WITH BISCUITS

It takes a bit of prep work to cut all the veggies and then you sauté them in some butter. Add flour to thicken it up, chicken broth, and the best ingredient ever….. cream cheese. I love cooking with cream cheese. It’s so rich and creamy and really turns this into the ultimate comfort food.

Dump that into a casserole baking dish and then top with the biscuits. You first will have to cut each biscuit circle into 6 smaller pieces. That way they will cook all the way through during the cook time.

MY TIPS FOR MAKING THIS RECIPE

Be sure that you cut your vegetables into small pieces otherwise it will take forever for them to soften up while sautéing in the butter. You also want to make sure that they are all roughly the same size so they cook up nice and even.
I always use a rotisserie chicken from Sam’s Club or Costco. I love that they are convenient, already cooked and seasoned, and inexpensive.
You can use leftover chicken, shredded or chunked, or put some chicken in the slow cooker in the morning with a can of chicken broth. Or bake it in the oven with some salt and pepper.
Please use full-fat cream cheese. Anything less than that will not yield that smooth and creamy texture. It makes a BIG difference.

TRY THESE OTHER CHICKEN POT PIE RECIPES

Creamy Chicken Pot Pie Casserole

Chicken Pot Pie casserole is the ultimate comfort food! Vegetables and chicken simmer in a cream cheese chicken broth, and then it's topped with flaky buttermilk biscuits. Creamy, warm, comforting, and down home goodness in one casserole pan.

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Course: Main Course

Keyword: casserole, chicken pot pie

Prep Time: 20 minutes

Cook Time: 25 minutes

Total Time: 45 minutes

Servings:

Author: Jessica - Together as Family

Ingredients

2 tablespoons butter
1 cup chopped carrots
1 cup chopped celery
1 white or yellow onion (finely diced)
3 yukon gold potatoes (peeled and chopped small)
1/2 teaspoon salt
1/4 teaspoon pepper
2 garlic cloves (minced, pressed, or use garlic paste)
1/4 cup all-purpose flour
1 can (14.5 oz) chicken broth
1 bar (8 oz) cream cheese (cubed)
1 teaspoon dried parsley
1/2 teaspoon dried basil
2 cups shredded or chunked chicken (I use a rotisserie)
1/2 cup frozen peas
1 tube (8 biscuits) flaky buttermilk bisucits

Topping

2 tablespoons melted butter
2 tablespoons parmesan cheese

Instructions

Heat oven to 350 degrees. Prepare a 9x13 baking dish by spraying with cooking spray.
In a large pan, over medium-high heat, melt butter. Add carrots, celery, onion, and potatoes, salt & pepper. Sauté for 8-10 minutes or until softened. Add the garlic and cook for an additional 1 minute.
Add flour, chicken broth, and cream cheese. Stir and let cook for an additional 5 minutes, or until everything is combined and cream cheese is melted.
Stir in chicken and peas and mix to combine. Pour into the prepared dish.
Cut each biscuit (8 biscuits total) into 6 smaller pieces. I cut the biscuit in half and then cut each half into 3 pieces. Lay the cut biscuits on top of the creamy pot pie mixture.
Brush melted butter over the biscuits and sprinkle with the parmesan cheese.
Bake 25-30 minutes or until biscuits are cooked through and golden brown on top.

Notes

I use the cheaper parmesan cheese that comes in the can. The non-refrigerated kind. It does not get browned like fresh parmesan cheese, and I love the additional of the salty crumbs on top of the biscuits.

For best taste use a can of full-salt chicken broth. The potatoes will need that extra salt to taste like something.

Try and cut all the vegetables the same size so they will cook and soften. Aim to cut them all the size of the peas, maybe a bit larger. You want small chopped vegetables and potatoes.

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Comments

Anne

October 30, 2017 at 2:37 am

This looks delicious! Could I use milk or half and half instead of cream cheese, however? Thanks, Anne

- Together As Family
  
  October 30, 2017 at 11:03 pm
  
  Hi Anne :) yes, you could try using half and half (I think milk would be too thin) but the mixture may not thicken up as much as it does with the cream cheese. I've never used the half and half so I can't say for sure what would happen. I would imagine it would be fine but start with a small amount and see how it does.