Creamy Chicken Pot Pie Casserole

Creamy chicken pot pie casserole is the ultimate comfort food. Vegetables and chicken simmer in a creamy chicken broth and then they’re topped with flaky buttermilk biscuits. Creamy, warm, comforting, and down home goodness in one casserole pan. 

I realized the other day that two of the top three recipes on the blog are casseroles. This creamy beef noodle bake and tomato beef country casserole. Seeing as how it’s Fall and winters coming, casseroles and comfort food are probably on everyone’s mind. Mine included. 

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. 

I happen to love those canned refrigerated biscuits. They are so buttery and flaky and much easier than making your own. If you’d rather make your own then go ahead and just replace the biscuit dough with your favorite recipe. 

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. 

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. 

The parmesan cheese sprinkled on top is optional but really good. Try it and let me know what you think. It’s the perfect meal for a cold day and it will warm you right up. 

Do you like casseroles? I happen to love them. They remind me of my childhood because that is what my mom used to make for dinner. What are your favorite casserole recipes? 

Serves 8

Creamy Chicken Pot Pie Casserole

Creamy chicken pot pie casserole is the ultimate comfort food recipe. Vegetables and chicken simmer in a creamy chicken broth and then they're topped with flaky buttermilk biscuits. Creamy, warm, comforting, homemade goodness in one casserole pan.

30 minPrep Time

30 minCook Time

1 hrTotal Time

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Ingredients

• 2 tablespoons butter
• 1 cup chopped carrots
• 1 cup chopped celery
• 1 onion, finely chopped
• 3 Yukon gold or red potatoes, peeled and chopped small
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 2 garlic cloves, minced or pressed
• 1/4 cup all-purpose flour
• 1 can (14.5 oz) chicken broth
• 1 bar (8 oz) cream cheese, cubed
• 1 teaspoon dried parsley flakes
• 1/2 teaspoon dried basil
• 2 cups shredded or chunked chicken (I use rotisserie)
• 1/2 cup frozen peas
• 1 tube (8 biscuits) refrigerated flaky buttermilk biscuits
optional topping
• 2 tablespoons butter, melted
• 2-3 tablespoon grated parmesan cheese

Instructions

• Heat oven to 350 degrees. Prepare a 9x13 baking dish (or a 3-quart baking pan) 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.
• Fold in chicken and peas. Stir 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.
• If adding the topping, brush melted butter over the biscuits and sprinkle with the parmesan cheese.
• Bake 25-30 minutes or until biscuits are cooked through out and golden brown on top.

Notes

I suggest using the regular, full-sodium chicken broth. With all the veggies (especially potatoes) they need the salt so they taste like something.

Try and cut all the veggies the same size for even cooking. I like to cut them all to about the size of a pea, maybe slightly larger. But aim for small pieces while chopping.

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