Easy Chicken Pot Pie Casserole
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I love this easy Chicken Pot Pie Casserole. It delivers all the creamy, hearty goodness of a classic pot pie but in a fuss-free format. There’s nothing quite like a warm, creamy chicken pot pie to bring comfort to your dinner table. But let’s be honest, making a traditional pot pie from scratch can be time consuming. Thanks to pre-cooked chicken and biscuit mix, you can have a satisfying meal on the table in no time.
Why this Chicken Pot Pie Casserole Recipe Works
My Easy Chicken Pot Pie Casserole is the ultimate comfort food made simple. With tender chicken, creamy sauce, and golden biscuits on top, it’s a hearty meal that comes together quickly, making it perfect for busy weeknights or cozy family dinners.
- Quick & Easy: Made with just a few ingredients and minimal prep time.
- Versatile: Customize with different vegetables or herbs to suit your taste. No need for a pie crust.
- Family-Friendly: A dish that both kids and adults will love. It is a great way to use up leftover chicken.
- Make-Ahead Friendly: Prepare the filling in advance and add biscuits when ready to bake.
Can I use Rotisserie Chicken to Make Chicken Pot Pie Casserole?
Absolutely! Rotisserie chicken is a great time-saver and adds delicious flavor to the casserole. Simply shred the meat and incorporate it into the filling for good chicken pot pie with a flaky crust.
Pro Tip to Love this Chicken Pot Pie
Don’t Dilute the Soup: Use condensed cream of chicken soup straight from the can without adding water or milk. This ensures a thick, creamy filling that holds up well under the biscuits.
Ingredient Notes for Easy Chicken Pot Pie Recipe
This has all the ingredients of classic chicken pot pie with biscuits on top of the filling.
Get the full printable recipe with specific measurements and directions in the recipe card below.
- Cooked Chicken: Cook and cube chicken breast; leftover chicken or rotisserie chicken works great.
- Frozen Vegetables: Frozen veggies are convenient and require no chopping.
- Condensed Soup: Condensed cream of chicken soup provides a rich, creamy base.
- Biscuit Mix: This will form the top crust. You will need a box of biscuit mix and the ingredients needed to make them.
Variations and Substitutions to Love this Recipe
These are some variations for this chicken biscuit pot pie casserole. You can top with a crescent roll mix or your favorite recipe with no bottom crust.
- Add Cheese: Sprinkle shredded cheddar cheese or mozzarella over the filling before adding biscuits.
- Use Different Mix Vegetables: Swap in your favorite frozen or fresh vegetables for the chicken casserole. Frozen peas are a classic fit. Or use fresh vegetables.
- Herb It Up: Add dried thyme or rosemary for extra flavor.
- Different Proteins: Make this homemade pot pie with leftover beef or turkey. Also, try adding some bacon for even more flavor. Even boneless chicken thighs are great.
- Soup: You can use cream of mushroom soup, cream of celery soup or chicken broth with cream cheese to make the creamy gravy for the chicken and vegetables.
How to Make Easy Chicken Pot Pie Casserole
Making chicken pot pie with boxed biscuit mix is a breeze because it eliminates the need for homemade pie crust, which can be time-consuming and tricky to get just right. Instead, you get a flaky, golden topping with minimal effort.
Get the full printable recipe with specific measurements and directions in the recipe card below.
- Sauté the Vegetables – Heat butter or oil in a frying pan over medium heat. Cook carrots for 4 minutes, then add celery and onions for 2 more minutes. Stir in garlic and Italian seasoning.
- Chicken Mixture – Add chicken and mix well, then pour in broth and bring to a boil. Reduce heat and simmer until the chicken reaches 165°F (about 15 minutes).
- Prepare the Casserole Base – Preheat oven to 375°F. Stir in cream of chicken soup and flour, then transfer the mixture to a greased baking dish.
- Make the Biscuit Topping – Prepare biscuit mix as directed and drop spoonfuls on top of the casserole to form 12 biscuits. Bake the casserole dish for 25-35 minutes until biscuits are golden and puffed. Serve warm and enjoy!
Prep Ahead Suggestions for this Easy Recipe
You can save time on busy nights, reduces stress, and enhances flavor by allowing ingredients to blend together. Plus, it makes cooking feel effortless—just assemble and bake!
- Make the Filling in Advance: Prepare and refrigerate the filling up to 2 days ahead. Add biscuits just before baking.
- Freeze the Filling: Freeze the prepared filling for up to 3 months. Thaw in the refrigerator overnight before adding biscuits and baking.
Alternate Cooking Methods with the Pie Filling
You can even mix up the fillings or topping if you like.
Individual Servings: Divide the filling among ramekins and top each with a biscuit for personal-sized pot pies.
How to Store, Reheat and Use Leftovers
Storing, reheating, and using leftovers from chicken pot pie with biscuit mix is easy and practical, making it a great meal for busy days.
- Storing: Cover and refrigerate leftovers for up to 3 days.
- Reheating: Warm individual portions in the microwave or reheat the entire dish in the oven at 350°F until heated through.
- Using Leftovers: Leftover casserole makes a great lunch or can be repurposed into a filling for savory hand pies.If the biscuits get too soft, you can remove them and serve the creamy filling over toast, rice, or mashed potatoes.
Common Questions About This Recipe – delete if not using
Bake the filling for a few minutes before adding the biscuits to keep them crisp.
Frozen mixed vegetables are the easiest, but fresh carrots, peas, and celery add great flavor
Expert Tips for Making This Chicken Recipe
- Preheat the Oven: Ensure your oven is fully preheated before baking for even cooking.
- Check Biscuit Doneness: The biscuits should be golden brown and cooked through; if they brown too quickly, cover with foil and continue baking.
- Let It Rest: Allow the casserole to sit for a few minutes after baking to set the filling.
- Cook Biscuits Separately: Bake the biscuits separately and add to the casserole after you bake the filling. Therefore, the biscuits will not be soggy.
- Serve this recipe with: List what to serve with
More Recipes You Might Like
Easy Chicken Pot Pie Casserole
Equipment
- Large skillet
- 9 x 13-inch baking dish
Ingredients
- 2 tablespoons Butter
- 2 Carrots, peeled and diced
- 2 Celery stalks, diced
- 1 Medium onion, diced
- 2 cloves Garlic, minced
- 1 tablespoon Italian seasoning or poultry seasoning
- ¼ teaspoon Salt
- ¼ teaspoon Black pepper
- 2 cups Cooked chicken, diced
- 2 cups Chicken broth
- 10.5 ounces Cream of chicken soup, 1 can
- 1 package Biscuit mix, prepared according to package directions
Instructions
- Preheat the oven to 375 degrees F. Lightly grease a 9 x 13-inch baking dish.
- Melt the butter in a large skillet over medium heat.
- Add the carrots and cook for 4 minutes.
- Add the celery and onion and cook for 3 to 4 minutes, stirring occasionally, until the vegetables begin to soften.
- Stir in the garlic and cook for 30 seconds.
- Add the seasoning, salt, and pepper.
- Stir in the cooked chicken, chicken broth, and cream of chicken soup. Mix until combined and bring the mixture to a gentle simmer.
- Cook for 3 to 5 minutes, stirring occasionally, until the filling is heated through and slightly thickened.
- Transfer the filling to the prepared baking dish.
- Prepare the biscuit mix according to the package directions.
- Drop spoonfuls of biscuit dough evenly over the filling, creating approximately 12 biscuits.
- Bake for 25 to 35 minutes, or until the biscuits are golden brown and cooked through.
- Allow the casserole to rest for 5 to 10 minutes before serving.
Christina’s Notes
- Rotisserie chicken is a great shortcut and adds plenty of flavor.
- Use the cream soup straight from the can for the best filling consistency.
- If the biscuit topping starts browning too quickly, loosely tent the casserole with foil during the final part of baking.
- Frozen mixed vegetables can be substituted for the carrots, celery, and onion to save prep time.
- Store leftovers covered in the refrigerator for up to 4 days.
- Reheat individual portions in the microwave or warm larger portions in a 350 degree F oven until heated through.
For more helpful information about this recipe, such as variations, substitutions and other pro-tips, scroll up on the page.
