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Chicken Pot Pie Biscuit Casserole is an easy chicken pot pie recipe that combines creamy chicken and vegetables underneath pillowy and fluffy golden brown biscuits. It’s the ultimate cozy family dinner, classic comfort food, and made with easy prep and only a few ingredients.
For more variations of traditional chicken pot pie – be sure and try this Slow Cooker Chicken Pot Pie and Easy Bisquick Chicken Pot Pie.
Chicken Pot Pie Biscuit Casserole
When you’re craving cozy flavors of classic chicken pot pie but don’t want to fuss with a homemade pie crust, this chicken pot pie biscuit casserole is the perfect, easy, and short-cut solution! This dinner recipe is the ultimate comfort food and because it’s so simple to make, it’s perfect for busy weeknights and something the whole family will love.
It has everything you love about a homemade chicken pot pie – tender chicken, mixed vegetables, and a rich, creamy sauce – then it’s topped with fluffy, buttery, and golden-brown biscuits.
The store-bought biscuits are the ultimate short-cut, time-saving hack. Instead of making a pie crust from scratch, refrigerated biscuits make this recipe incredibly easy to make, even for beginners, while still adding that delicious buttery topping.
Why Your Family Will Love This Easy Casserole
- 🍽 Easy Weeknight Dinner : Simple ingredients and minimal prep make this casserole perfect for busy nights.
- 🍽 No Pie Crust Required : Fluffy biscuits take the place of traditional flaky pie crust.
- 🍽 Creamy and Comforting : The pot pie filling is a creamy chicken gravy mixture (made from cream of chicken soup + milk), mixed with chicken and vegetables.
- 🍽 Family-Friendly : This is a dinner the whole family can enjoy! With its buttery biscuit topping, it’s sure to please everyone.
Simple Ingredients Needed
- Cooked Shredded Chicken : 3 cups of cooked shredded chicken; use up leftover chicken or a rotisserie chicken
- Frozen Mixed Vegetables : Choose your favorite variety of mixed veggies (like corn, peas, carrots, and green beans) or just one vegetable your entire family likes. Traditionally, the creamy filling for chicken pot pie uses mixed vegetables with all the main veggies in it.
- Cream of Chicken Soup
- Whole Milk or Half and Half : It’s best to use one of these milks because they are higher in fat, and will help thicken the creamy sauce
- Onion Powder, Garlic Pepper, Black Pepper : The dried seasonings needed
- Refrigerated Flaky Biscuits : I use a can of grands biscuit in the buttery flaky layer variety
How To Make Chicken Pot Pie Casserole Recipe with Biscuit (Printable Recipe Card)
Preheat the oven to 350°F. Spray a 9×13-inch casserole dish nonstick cooking spray.
In a large mixing bowl, stir together the shredded chicken, mixed vegetables, cream of chicken soups, milk, and dried seasonings. Transfer the mixture to the prepared casserole dish in an even layer.
Remove the biscuits from the can and cut each biscuit into 6 smaller pieces. Sprinkle the biscuit pieces over top of the chicken mixture, in an even single layer on top.
Bake for 25 to 30 minutes or until the biscuits are golden brown, cooked through, and the casserole is bubbly around the edges.
Remove from the oven and let the casserole rest for about 5 to 10 minutes before serving it warm.
How To Store and Reheat Leftovers
Any leftovers of this easy chicken pot pie casserole should be stored in an airtight container, in the refrigerator, for up to 4 days. You can leave the casserole inside the baking dish, covered with a lid or plastic wrap, or remove individual servings to an airtight container.
To reheat, microwave single servings for 60 to 90 seconds in the microwave until heated through.
Frequently Asked Questions
Can The Casserole Be Assembled Ahead of Time?
Yes, you can follow all the steps up to the baking. Instead of baking, cover the casserole dish with a lid or plastic wrap, and refrigerate for up to 24 hours. You may need to add a few minutes to the baking time since the dish will be cold from the fridge. Another option is to let the casserole sit out at room temperature for about 20 minutes or so before baking.
What Kind of Canned Biscuits Are Best?
I use the buttery flaky layers biscuits, but other options include the buttermilk biscuits or the regular old-fashioned biscuits. Use a can of biscuits that containers 8 biscuits. Usually around 16.3 ounces is the size.
Could I Add Cheese?
Yes, you could add cheese to make this a cheesy chicken pot pie casserole. Options include, add shredded cheese to the mixing bowl along with the other chicken pot pie filling ingredients. Or you can sprinkle cheese on top of the biscuits, after they have come out of the oven. Place the casserole back into the oven for a few minutes, until the cheese has melted. A cheddar cheese is a great choice; such as mild, medium, or sharp. Colby Jack is another great option.
Pro Tips From The Test Kitchen
- Another option, instead of cream of chicken, is cream of celery, cream of chicken with herbs, cream of potato soup, or cream of mushroom for a different flavor profile if wanted. I will often use one can of cream of chicken + one can cream of potato.
- For a creamier version, with a thicker sauce, use half and half. Whole milk works just, but I prefer using half and half for a thicker sauce that is not as runny.
- For easy prep and easy flavor, use a store-bought rotisserie chicken in this recipe. Other options include canned chicken that has been drained and flaked, ready-to-use chicken from the grocery store, or use up leftover chicken from the fridge or freezer. Another option is to put 2 to 3 boneless, skinless chicken breasts into the slow cooker with a can of chicken broth. Cook on low heat for 6 to 7 hours and it shreds so easily with two forks!
- I use a can of Grands! Buttery Flaky Layers biscuits from the Pillsbury brand. Another option is old-fashioned biscuits or the buttermilk biscuit varieties.
- I prefer buying the steam fresh microwaveable frozen vegetable bags when I make this casserole. My kids like the veggies soft, so I microwave them before adding them into the mixing bowl along with the other ingredients. This is optional. The veggies can be added frozen, and cook to crisp tender in the oven. Use mixed vegetables or just one vegetable, depending on your family’s preference.
More Biscuit Dinner Recipes
More Family Favorite Casserole Recipes To Try
- Baked Tortellini Casserole
- Cheesy Ham Pasta Casserole
- Cheesy Ham Noodle Casserole
- French Onion Chicken Casserole
- Big Mac Tater Tot Casserole
- Chicken Bacon Ranch Tater Tot Casserole
- Slow Cooker Cowboy Casserole Recipe
- Old Fashioned Cheesy Hamburger Potato Casserole
- Walking Taco Casserole Recipe (with Frito Chips)
Chicken Pot Pie Biscuit Casserole
Ingredients
- 3 cups cooked shredded chicken
- 1 bag (12 oz) frozen mixed vegetables
- 2 cans (10.5 oz each) condensed cream of chicken soup
- 1 cup whole milk OR half and half
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- ½ teaspoon ground black pepper
- 1 tube (16.3 oz) refrigerated biscuits (8 ct biscuits)
Instructions
- Preheat the oven to 350°F. Spray a 9×13-inch casserole dish nonstick cooking spray.
- In a large mixing bowl, stir together the shredded chicken, mixed vegetables, cream of chicken soups, milk, and dried seasonings. Transfer the mixture to the prepared casserole dish in an even layer.3 cups cooked shredded chicken, 1 bag (12 oz) frozen mixed vegetables, 2 cans (10.5 oz each) condensed cream of chicken soup, 1 cup whole milk OR half and half, 1 teaspoon onion powder, 1 teaspoon garlic powder, ½ teaspoon ground black pepper
- Remove the biscuits from the can and cut each biscuit into 6 smaller pieces. Sprinkle the biscuit pieces over top of the chicken mixture, in an even single layer on top.1 tube (16.3 oz) refrigerated biscuits
- Bake for 25 to 30 minutes or until the biscuits are golden brown, cooked through, and the casserole is bubbly around the edges.
- Remove from the oven and let the casserole rest for about 5 to 10 minutes before serving it warm.
Notes
- Another option, instead of cream of chicken, is cream of celery, cream of chicken with herbs, cream of potato soup, or cream of mushroom for a different flavor profile if wanted. I will often use one can of cream of chicken + one can cream of potato.
- For a creamier version, with a thicker sauce, use half and half. Whole milk works just, but I prefer using half and half for a thicker sauce that is not as runny.
- For easy prep and easy flavor, use a store-bought rotisserie chicken in this recipe. Other options include canned chicken that has been drained and flaked, ready-to-use chicken from the grocery store, or use up leftover chicken from the fridge or freezer. Another option is to put 2 to 3 boneless, skinless chicken breasts into the slow cooker with a can of chicken broth. Cook on low heat for 6 to 7 hours and it shreds so easily with two forks!
- I use a can of Grands! Buttery Flaky Layers biscuits from the Pillsbury brand. Another option is old-fashioned biscuits or the buttermilk biscuit varieties.
- I prefer buying the steam fresh microwaveable frozen vegetable bags when I make this casserole. My kids like the veggies soft, so I microwave them before adding them into the mixing bowl along with the other ingredients. This is optional. The veggies can be added frozen, and cook to crisp tender in the oven. Use mixed vegetables or just one vegetable, depending on your family’s preference.
Nutrition
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