Easy Chicken Pot Pie Casserole with Biscuits
This easy Chicken Pot Pie Casserole with Biscuits will become your new family favorite! This simple recipe uses leftover rotisserie chicken, frozen veggies, canned biscuits, and spices to make ultimate the comfort food! Plus, you can easily customize it with your favorite ingredients, making it a super versatile dish the whole family will love.
Looking for easy comfort food casseroles?? Try my Cheesy Broccoli Au Gratin, Easy Cheesy Hamburger Casserole, or this Easy Turkey Taco Casserole!
What you’ll love about this recipe:
RECIPE INGREDIENTS
You’ll need the following ingredients to make this delicious chicken pot pie casserole recipe with biscuits:
INGREDIENT NOTES
Shredded Chicken: Costco rotisserie chicken works great in this recipe or make your own shredded chicken. Any cooked chicken will work here.
Canned Biscuits: You’ll need a can of refrigerated biscuits to top the hot filling of tender chicken. If you’re feeling adventurous, feel free to use homemade biscuits but I love the convenience of store-bought flaky biscuits. Pillsbury Grands and the Red Lobster biscuits are my fave — the only problem with the Red Lobster biscuits is you have to make the batter yourself, which is an extra step.
HOW TO MAKE CHICKEN POT PIE CASSEROLE WITH BISCUITS: STEP-BY-STEP
Here are some quick visual instructions. Remember that full instructions with exact ingredients will be in the printable recipe card below!
Steps 1 & 2: In a large pot or deep skillet over medium heat, add butter. When butter is melted, add onions, carrots, and peas. Cook veggies until the onions become soft. Sprinkle flour over the veggies and whisk until well incorporated, about one minute.
Add chicken stock and heavy cream. Continue stirring over medium-low heat for about 3 minutes until the liquid thickens.
Steps 3 & 4: Add shredded chicken, salt, and black pepper. Stir to combine. Taste and adjust seasonings if needed.
Transfer the chicken mixture to a 9×13 prepared baking dish. Top the creamy filling with uncooked biscuits, spreading them evenly across the baking dish.
Step 5: Bake the chicken casserole in a preheated oven for 25 minutes or until the biscuits are golden brown and the creamy sauce is bubbly.
RECIPE TIPS & TRICKS
- Brush with butter or egg wash. For a golden and glossy finish, brush the tops of the biscuits with melted butter or a whisked egg before baking them. This gives a beautiful color and rich flavor to the golden-brown biscuits.
- Cover to avoid burning. If you find that the top of the biscuits are turning too brown for your liking, loosely cover the casserole dish with aluminum foil.
- Thin out the filling. If the creamy casserole filling is too thick, thin it out with more chicken broth or milk (whole milk or low-fat milk will both work).
Make-Ahead Tip
You can make the filling up to 2 days in advance and store it in an airtight container until ready to make the casserole. Then, transfer into a baking dish, top with biscuits and bake.
STORAGE & REHEATING
Storage: Store leftover chicken pot pie in an airtight container in the fridge. It’s best if you eat it within a couple of days 🙂 For best results, remove the biscuits so they don’t get soggy, and store them separately from the filling.
Reheating: For quick reheating, the microwave is your best option. Simply reheat the chicken pot pie until warmed through. However, if you prefer the biscuits to stay crispy on top, using the oven is a better choice. Place the leftover chicken pot pie into a preheated 400°F oven for about 10 minutes or until heated through.
Freezing: You can freeze the chicken pot pie but I recommend keeping the biscuits and the filling separate. Otherwise, the bottom of the biscuits will get too soggy. Freeze separately for up to 3 months. Thaw overnight in the fridge and reheat in the oven.
ADDITIONS & SUBSTITUTIONS
ADDITIONS:
- Fresh vegetables: Add in some fresh broccoli florets or red bell peppers to the vegetable mixture for added nutrition, color, and texture.
- Shredded cheese: Before adding the biscuits, sprinkle some cheddar cheese on top of the creamy gravy! Yummmm!
SUBSTITUTIONS:
- Include more veggies: Swap out the peas and carrots with a blend of mixed vegetables that include green beans, corn kernels, carrots, and peas.
- Make a flaky crust: Sub the biscuits with puff pastry to make a flaky crust that covers the entire chicken pot pie filling.
YOUR QUESTIONS ANSWERED
Sure can! I love using leftover cooked chicken when I can to simplify and make it convenient, but you can use baked chicken breasts, shredded air fryer chicken breasts, or even blackened chicken for added flavor.
This casserole dish is great on its own, but if you’re serving a crowd, you may want to include a side of green salad or steamed vegetables. You can also serve it with mashed potatoes or rice to soak up the delicious cream sauce.
You certainly can with a few modifications. Use vegetable broth instead of chicken broth and swap the chicken for more vegetables. You will also want to avoid dairy like butter and cream and use olive oil and plant-based milk instead.
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Comfort Food Recipes
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I hope you love this Chicken Pot Pie Casserole with Biscuits! If you make it be sure to leave a comment and a rating so I know how you liked it. Enjoy, xo!
Easy Chicken Pot Pie Cassrole with Biscuits
Ingredients
- 3 1/2 cups shredded cooked chicken I love Costco rotisserie chicken! You can also make your own shredded chicken.
- 1/2 cup salted butter
- 2 cups frozen carrots and peas
- 1 large yellow onion, diced
- 2 cups chicken stock or chicken bone broth
- 1/2 cup flour
- 3/4 cup heavy cream
- 1 tsp garlic powder
- 1 tsp sea salt
- 1/2 tsp black pepper
- 1 16 oz can refrigerated biscuits (8 biscuits) such as Pilsbury Grands
- freshly chopped parsley for garnish (optional)
Instructions
- Prep: Preheat oven to 400°F.
- Cook Veggies: In a large pot or deep-sided skillet over meduim heat, add butter. When butter is melted, add onions, carrots, and peas. Cook veggies until onion become soft (about 3-5 minutes).
- Thicken: Sprinkle flour over the veggies and whisk until it's incorporated – about one minute. Add chicken stock and heavy cream. Continue stirring over medium-low heat for about 3 minutes, until the liquid thickens.
- Add & Season: Stir in shredded chicken. Then, season with salt and pepper. Taste. Add more salt/pepper, if needed.
- Transfer: Transfer mixture to a 9×13 baking dish. Top the mixture with the uncooked biscuits.
- Bake: Bake for 20-25 minutes, or until biscuits are golden brown and the casserole is bubbly!
I made this casserole for dinner last night and it was amazing! Exactly the comfort food I’ve been crving!
This tasted so good and I love that you made it so much easier! From scratch grandma taste with a few shortcuts. Perfect.
Quick, easy and seriously comforting, what’s not to love? Thanks for this wonderful recipe
Ooooh, such a fantastic and comforting use of leftovers! The flavors sound amazing and I especially love the biscuits over the top.