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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 coated in a parmesan butter sauce. Creamy, warm, and so comforting, this chicken casserole will be an instant family favorite dinner recipe.
Chicken Pot Pie Casserole Recipe
Classic chicken pot pie casserole is a comfort food classic recipe. I am not a huge fan of pie crust as a topping which is why we love this version that’s topped with parmesan butter flaky biscuits on top.
A creamy filling of chicken, carrots, celery, potatoes, peas, and cream cheese topped with flaky buttermilk biscuits from a can.
Trust me when I say that this chicken pot pie casserole needs to be on your dinner menu soon!
What You’ll Need
The ingredient list is fairly long for this chicken pot pie casserole recipe but it comes together quickly with easy and basic ingredients. I also share a few of my tips that will hopefully help you.
- Carrots, Celery, Onion, Yukon Gold Potatoes – These all simmer in the butter until softened.
- Salt & Pepper
- Garlic Cloves – Use fresh garlic cloves that have been minced or pressed. Use chopped garlic from a jar or use garlic paste from a tube. Lots of options here.
- Flour – This thickens the creamy sauce.
- Chicken Broth – I use regular, salted chicken broth. You can use reduced-sodium chicken broth, just be sure and taste for salt and add more if necessary.
- Cream Cheese – I suggest using full fat cream cheese in this recipe for the best thickness and taste.
- Dried Parsley
- Dried Basil
- Chicken – This needs to be already cooked. It can be shredded or chopped. Make it easy and use a Rotisserie chicken here.
- Frozen Peas
- Flaky Buttermilk Biscuits – These are the refrigerated biscuits. You want the Grand Flaky Buttermilk Biscuits. I prefer the Pillsbury brand of these.
- Melted Butter + Grated Parmesan Cheese – The cheap parmesan cheese (the shelf stable one with the green can) is best to use here. Fresh parmesan cheese burns quickly in the oven, which is why I suggest using the grated/powdered parmesan cheese here.
How to Make Chicken Pot Pie Casserole with Biscuits
This recipe does require some prep work because of all the chopping to do. Once the vegetables are cut and ready to go, everything comes together easily. All you need is on pan for the stove top and then one casserole dish for baking.
Preparation : Finely chop the carrots, celery, onion, and Yukon Gold potatoes. You want to make sure that they are in small chunks so they don’t take forever to cook. There is nothing worse than crunchy vegetables in a pot pie! So make sure they are cut small. I use baby carrots because they’re already peeled and they are small which means all you have to do is slice them thin. I suggest peeling the potatoes but if you prefer, the skin can stay on if wanted. Just be sure to wash it well.
Vegetables in the Skillet : Combine the butter, carrots, celery, onion, and potatoes in a skillet pan over medium-high heat. Cook for 6-7 minutes or until the vegetables are softened. At the end add the garlic cloves and let cook for 1 minute.
Thicken It & Creamy : Add the flour, chicken broth, and cream cheese. Let it cook for about 5 minutes or until the cream cheese is combined and smooth and the mixture is thicker.
Pot Pie Casserole : Add the chicken, peas, parsley, and basil. Stir together and then dump into a 9×13 baking dish.
Biscuit Topping : Cut each biscuit into 6 small pieces. Cut each biscuit in half and then cut each half into 3 pieces. Place the cut biscuits on top of the casserole. Spread the melted butter on top of the biscuits and then sprinkle the parmesan cheese over. It’s easiest to use a brush to do this but if you don’t have one, just use a small rubber spatula or a spoon to coat each biscuit in the melted butter.
Bake : Cook for 25-30 minutes or until the biscuits are nice and browned.
Tips For Success
Here are some of my tips that will hopefully make this recipe a success in your own kitchen.
- Chop Vegetables Small : This is the #1 tip for this recipe. I aim to cut all the vegetables roughly the same size as the peas or sliced baby carrot pieces. If the vegetables are in large chunks it will take longer to cook them in the skillet pan. If the vegetables are cut small they will cook much faster and in the time given in the recipe below.
- Rotisserie Chicken : Use a prepared rotisserie chicken. I love the ones from Costco. Rotisserie chickens are already seasoned well and cooked. All you have to do is get the meat off.
- Use Full-Fat Cream Cheese : The real cream cheese has the best flavor to it and provides the best thickness and creaminess. Reduced-fat cream cheese can be used in this recipe but for best results I highly recommend using the real stuff.
- Parmesan Cheese : No need for the fresh, grated expensive parmesan cheese. Use the grated/powdered parmesan cheese. It won’t burn in the oven like shredded parmesan cheese does.
Variation & Substitution Ideas
There are a few ways to change up this recipe. Here are some of my ideas that I think would work great.
- Cream Cheese : Instead of using a block of plain cream cheese you can try using a tub (8 ounces) of flavored cream cheese. I think some great options would be the green onion & chive, the garlic & herbs, or the garden vegetable cream cheese. I have never used these but I think it would be delicious. It would definitely add more flavor!
- Potatoes : Use any potato you want. I love the Yukon Gold potatoes (also called yellow potatoes) in this recipe but red potatoes or russet potatoes would be fabulous too.
- Vegetables : You can easily omit a certain vegetable if wanted. If you prefer no celery then simply omit it and add extra carrots and potatoes.
Chicken Pot Pie Casserole FAQ’s
- How to Store Leftovers of Chicken Pot Pie Casserole
- Leftovers can be stored, in an air-tight container, in the fridge for up to 4 days. The biscuits will get softer as it sits in the fridge but this has never stopped us from eating leftovers. They’re still yummy!
- Can I Freeze Creamy Chicken Pot Pie Casserole?
- I would recommend not freezing this recipe. The creamy filling (with the cream cheese) will separate and curdle once thawed and it won’t be a nice and creamy smooth mixture anymore. Some people don’t mind freezing dairy so if that’s the case, you can place the creamy chicken pot pie filling into a freeze safe baking dish and then double wrap in plastic wrap and double wrap again in tin foil. Freeze for up to 1 month. Let the casserole thaw in the fridge overnight and then right before baking place the biscuits on top and bake according to instructions below.
- Serving Suggestions
- This casserole is kind of a meal-in-one! It has protein and vegetables in it. I usually serve this hearty meal as is because then my kids will eat it. If I serve it with sides they more than likely will just eat the sides and then say they’re too full.
- If you want a side dish then try out my honey butter skillet corn or simply prepare a bagged green salad and add some chopped cucumber and cherry tomatoes in with it.
Try These Other Family Favorite Casserole Recipes
Creamy Beef Noodle Bake : A family favorite with creamy egg noodles covered in cottage cheese and sour cream, ground beed with a seasoned tomato sauce base and shredded cheese.
Fiesta Chicken Casserole : Spiral pasta noodles with chicken, beans, tomatoes, topped with cheese and covered in salsa and sour cream.
Lasagna Casserole : Like classic lasagna but an easier casserole recipe that requires no layering!
Taco Biscuit Bake : Taco seasoned ground beef is mixed with flaky biscuits in this fun twist to the classic taco.
Pepperoni Pizza Biscuit Casserole : Pepperoni pizza mixed with pizza sauce, cheese, and topped with biscuits.
Creamy Chicken Pot Pie Casserole
- 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
- ½ teaspoon salt
- ¼ 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 softened & cubed
- 1 teaspoon dried parsley
- ½ teaspoon dried basil
- 2 cups shredded or chunked chicken
- 1/2 cup frozen peas
- 1 tube (8 biscuits) flaky buttermilk bisucits
- 2 tablespoons melted butter
- 2 tablespoons parmesan cheese
- Heat oven to 350° F. 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. Spread evenly 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.