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!

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).

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.

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