Chicken pot pie casserole captures all the warmth and flavor of a classic Chicken Pot Pie but in a quicker and easier format. This main dish features juicy chicken, tender vegetables, and a creamy sauce all bubbling under a golden brown biscuit crust.
Similar to our Bisquick Chicken Pot Pie, it’s a simple chicken dinner idea that’s perfect for busy weeknights or casual get-togethers. So ditch the complicated steps and flaky pie crust – this fall dinner idea offers a delicious shortcut that the whole family will love.
Why we think you’ll love it:
- Easy weeknight meal. It requires minimal prep work and combines familiar ingredients for a comforting and satisfying easy dinner idea.
- Shortcut! It’s perfect for evoking nostalgic flavors without the fuss of a traditional Pie Crust.
- Highly customizable. Add different vegetables, swap chicken for another protein, or experiment with different cheeses to create your own flavor variations.
Chicken Pot Pie Casserole Ingredients
- Refrigerated flaky-style biscuits (1 (16.3-ounce) can): Bake up tall and golden to make an easy, flaky topping without mixing dough.
- Butter, divided (¼ cup): Sautés veggies for flavor and richness, then brushes the biscuits for a glossy, savory finish.
- Frozen vegetables, peas, green beans, carrots and corn blend (3 cups): Colorful shortcut that adds texture, sweetness, and balanced nutrition. If you can’t find this blend, use ¾ cups of each vegetable.
- Fresh parsley, chopped (2 tablespoons): Bright, herby freshness that lifts the creamy sauce.
- Dried thyme (¼ teaspoon): Classic pot pie seasoning that adds cozy depth.
- All-purpose flour (¼ cup): Thickens the sauce so it clings to the chicken and veggies.
- Lower-sodium chicken broth (2 cups): Savory base that keeps the filling flavorful without being too salty.
- Half-and-half (⅔ cup): Adds creamy body and a silky texture to the sauce.
- Cooked chicken, bite-size pieces (3 cups): Hearty protein that makes the casserole satisfying and family friendly. Cube Baked Chicken, a rotisserie chicken, or find a refrigerated package of pre-cooked and cubed chicken.
- Garlic salt, to taste: Seasons the filling quickly while adding a gentle garlic note.
- Ground black pepper, to taste: Balances the richness with a little bite.
- Garlic powder (½ teaspoon): Mixes with melted butter for a simple, tasty biscuit glaze.
How to Make Chicken Pot Pie Casserole
PREP. Preheat the oven to 350°F and bake 8 biscuits for 7-8 minutes. Keep oven on.
FILLING. In a large skillet over medium-low heat, melt 2 tablespoons butter. Add 3 cups of frozen mixed veggies and stirring occasionally, cook for about 10-12 minutes, or until tender.
- Add ¼ cup flour, 2 tablespoons parsley, and ¼ teaspoon thyme and cook, stirring constantly for about 5 minutes, or until the flour coats all the veggies and starts to fry.
- Whisk in 2 cups chicken broth and ⅔ cup half and half and simmer until the sauce thickens.
- Stir in 3 cups cooked cubed chicken, sprinkle on garlic salt and black pepper to taste, and mix until combined and cook until heated through.
BISCUITS. Pour the chicken mixture into a greased 9×13 baking dish and arrange biscuits on top with the baked tops facing down.
- Melt the remaining 2 tablespoons butter, mix with ½ teaspoon garlic powder, and brush over the unbaked sides of the biscuits.
BAKE. Cover dish with foil and bake for 12 minutes, then remove foil and bake for an additional 10-12 minutes or until the biscuits are golden brown. Serve immediately.
Kristyn’s Recipe Tips
- Par bake the biscuits as directed so they stay crisp on top and bake through.
- Cook the flour for a few minutes with the veggies to remove raw taste before adding liquids.
- Keep the heat gentle after adding dairy to prevent curdling and keep the sauce nice and silky.
- Arrange biscuits cut side down as noted for maximum flaky layers and even browning (it looks prettier!)
Chicken Pot Pie Casserole Recipe
Equipment
- skillet
Video
Ingredients
- 1 (16.3-ounce) can refrigerated flaky-style biscuits (such as Pillsbury Grands®)
- ¼ cup butter, divided
- 3 cups frozen vegetables, peas, green beans, carrots and corn blend
- 2 tablespoons chopped fresh parsley
- ¼ teaspoon dried thyme
- ¼ cup all-purpose flour
- 2 cups lower-sodium chicken broth
- ⅔ cup half-and-half
- 3 cups cooked chicken, cut into bite-size pieces
- garlic salt to taste
- ground black pepper to taste
- ½ teaspoon garlic powder
Instructions
- Preheat the oven to 350°F and bake biscuits for 7-8 minutes. Keep oven on.
- In a large skillet over medium-low heat, melt 2 tablespoons butter. Add frozen veggies and stirring occasionally, cook for about 10-12 minutes, or until tender.
- Add flour, parsley, and thyme and cook, stirring constantly for about 5 minutes, or until the flour coats all the veggies and starts to fry.
- Whisk in chicken broth and half and half and cook until the sauce thickens.
- Stir in chicken, garlic salt, and pepper. Mix until combined and cook until heated through.
- Pour into a greased 9×13 baking dish and arrange biscuits on top with the baked tops facing down.
- Melt remaining 2 tablespoons butter. Mix with garlic powder and brush over the tops (bottoms) of the biscuits.
- Cover dish with foil and bake for 12 minutes, then remove foil and bake for an additional 10-12 minutes or until the biscuits are golden. Serve immediately.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Recipe FAQ
Par bake the biscuits and place the browned side down. The lightly baked portion will act as a barrier and help keep the rest of the biscuit from getting soggy.
Use 8 ramekins, mini pie plates, or another smaller oven-safe dish. Add the filling to each of the smaller-sized baking dishes, place the biscuit dough on each dish, and bake at 350°F for 17-20 minutes.
Unbaked. Pour the Chicken and vegetable sauce into the casserole dish and let it cool. Wrap with plastic wrap and again with foil and freeze for up to 3 months. Thaw overnight in the fridge, add the biscuits, and bake according to the recipe directions.
Baked. Allow the casserole to cool before wrapping it in plastic and aluminum foil. Freeze for up to 3 months. Thaw before reheating.
Allow to cool and store leftovers in an airtight container in the refrigerator for 3-4 days. Reheat in the microwave or oven.
Complete The Meal
Sides
Cheesy Garlic Bread
20 mins
Baked Parmesan Asparagus
25 mins
Fried Zucchini
25 mins
Chicken Caesar Salad
45 mins
Desserts
Italian Cookies
1 hr 20 mins
Panna Cotta Recipe
4 hrs 10 mins
Angel Food Cake
55 mins
Cream Puff Cake
1 hr 50 mins
Chicken Dinners
Chicken Alfredo
40 mins
Bisquick Chicken Pot Pie
40 mins
Chicken Pot Pie Recipe
1 hr 50 mins
Chicken Pot Pie Soup
45 mins
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This recipe was first shared July, 2024.
We are addicted to this! It is sooooo easy yet turned out delightful and filling!
I loved this in the casserole version! It was so easy to throw together and my entire family loved it!
I am type 2 diabetic and wondering if a low carb flour could be used instead of refrigerated can biscuits.
Enjoyed this for dinner last night and it was a savory success! Easy, hearty and delicious; my kind of comfort food, indeed!