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Creamy pot pie casserole inside a blue casserole dish with the corner dished out.

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 coated in a parmesan butter sauce.Creamy, warm, and so comforting, this chicken casserole will be an instant family favorite dinner recipe.
Course Main Course
Keyword chicken pot pie casserole, chicken pot pie casserole with biscuits, creamy chicken pot pie casserole
Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings 8
Author Jessica - Together as Family


  • 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)
  • ¼ 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
  • ½ 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.


Parmesan Cheese : It's best to use the cheaper grated parmesan cheese (the shelf stable kind at the grocery store) because it won't burn in the oven like shredded parmesan cheese will. 
Cream Cheese : To make sure the cream cheese easily incorporates, place the unwrapped cream cheese bar on a microwave-safe plate and microwave it for 40 seconds. Add this softened cream cheese into the skillet and it will melt right in. No need to cut into cubes if you microwave it first. 
Chicken : I use a Rotisserie chicken in this recipe to make the prep really simple. 
Tips : Cut all the vegetables into small chunks/pieces. That way they will cook in the time given. Make sure all the vegetables are softened to your liking before moving on with the recipe as they won't cook much more in the oven. If the vegetable pieces are larger then you will need to cook them longer in the skillet pan. 
I highly suggest using full-fat, real cream cheese. It has the best flavor, and provides the best creaminess and richness. I use full salt chicken broth in this recipe. You can use reduced-sodium chicken broth and you may need to add additional salt if needed.