There’s something about chicken pot pie casserole that feels like a warm hug at the end of a busy day. I first made this version on a weeknight when time was short and energy was low, and it quickly became a family favorite. It’s hearty, full of flavor, and requires almost no effort thanks to a few smart shortcuts. Using tender rotisserie chicken, canned biscuits, and frozen vegetables means you can have this comfort food classic on the table without spending hours in the kitchen. This recipe delivers the same creamy, satisfying taste of the traditional dish but in a fraction of the time.
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Why This is the Best Easy Chicken Pot Pie Casserole Recipe
This chicken pot pie casserole stands out because it delivers all the comfort of the classic dish with a fraction of the effort. You only need simple, affordable ingredients that are easy to find in any grocery store. Prep work is minimal, which makes it perfect for nights when you want a home-cooked meal without a long list of steps. The creamy filling, tender chicken, and golden biscuit topping create a hearty dinner that everyone at the table will enjoy. Since it skips the traditional pie crust, you save time without sacrificing flavor, making this recipe both quick and satisfying.
Ingredients Needed
For the base
• One medium yellow onion, diced
• Three medium carrots, peeled and cut into small pieces
• Three medium stalks celery, sliced into half-inch pieces
• Two cloves garlic, minced
• Half a medium bunch fresh thyme, about ten sprigs, or one teaspoon dried thyme
For the sauce
• Six tablespoons unsalted butter, divided into two portions
• One and a half teaspoons kosher salt, plus more to taste
• Half teaspoon freshly ground black pepper, plus more to taste
• One quarter cup all-purpose flour
• Two cups or one fourteen and a half ounce can low-sodium chicken broth
• One cup whole milk or two percent milk
For the filling and topping
• One pound cooked boneless chicken, shredded or diced, about four cups
• One cup frozen peas, no need to thaw
• One sixteen ounce can refrigerated jumbo or grand-size biscuits such as Pillsbury Grands Buttermilk
How to Make Chicken Pot Pie Casserole
- Preheat the oven and prepare the vegetables
Place a rack in the center of your oven and set it to 375°F. Dice the onion. Peel the carrots and cut them into half-inch pieces. Slice the celery into similar-sized pieces. Mince the garlic. Remove the thyme leaves from the sprigs and chop them if using fresh. - Sauté the vegetables
In a large skillet, melt four tablespoons of butter over medium-high heat. Add the onion, carrots, celery, thyme, salt, and pepper. Cook while stirring occasionally until the vegetables soften and develop light browning. This should take about five to seven minutes. - Make the sauce
Sprinkle the flour over the vegetables, then add the garlic. Stir for about thirty seconds to one minute until the mixture smells fragrant. Slowly pour in the chicken broth followed by the milk. Use a wooden spoon to scrape the bottom of the skillet to release any browned bits. Increase the heat and bring the mixture to a gentle boil. - Thicken the filling
Lower the heat to a simmer. Let the sauce cook for four to five minutes or until it becomes thick enough to coat the back of a spoon. While it simmers, shred or dice the cooked chicken if not already prepared. - Combine the filling
Stir the chicken and frozen peas into the skillet until everything is evenly coated with sauce. Taste and adjust with more salt or pepper if needed. Transfer the mixture to a 9×13 inch baking dish and spread it evenly. - Add the biscuits
Open the can of biscuits and separate them. Arrange them evenly on top of the filling so each piece has space to rise while baking. - Bake the casserole
Place the dish in the oven for twenty to thirty minutes or until the biscuits are golden brown and the filling is bubbling in the center. Check after fifteen minutes. If the biscuits brown too quickly, cover loosely with foil. - Finish and serve
Melt the remaining two tablespoons of butter and brush it over the tops of the hot biscuits. Serve immediately while warm for the best texture and flavor.
Pro Tips and Variations for the Perfect Chicken Pot Pie Casserole
Can I Use Leftover Turkey Instead?
Yes, cooked turkey works just as well as chicken in this recipe. It is a great option after holiday meals when you have extra meat on hand. Simply cut or shred it into bite-sized pieces and follow the same steps.
What Other Vegetables Can I Add?
You can switch the frozen peas for other vegetables if you like variety. Try sliced mushrooms for a rich flavor, corn for sweetness, or chopped green beans for a fresh bite. Use fresh or frozen vegetables and adjust cooking time so they become tender.
Topping Alternatives (No Biscuits)?
If you do not have canned biscuits, you can top the casserole with puff pastry for a flaky finish. A pre-made pie crust gives a more traditional pot pie feel. Drop biscuit dough made from scratch also works for a rustic texture.
How to Make it Gluten-Free or Dairy-Free
For gluten-free, replace the all-purpose flour with a gluten-free flour blend and use gluten-free biscuits or puff pastry. For dairy-free, substitute the butter with plant-based margarine and use almond milk, oat milk, or another non-dairy milk. Check labels on canned biscuits to confirm they are free from dairy if needed.
Meal Prep, Storage, and Freezing Instructions
How to Make Ahead
Prepare the filling as directed and let it cool completely. Transfer it to a baking dish, cover tightly with plastic wrap, and refrigerate for up to two days. When ready to bake, add the biscuits on top and cook as instructed, adding a few extra minutes if the filling is cold from the fridge.
Storing Leftovers
Once cooled, store any remaining casserole in an airtight container in the refrigerator for up to three days. Reheat individual portions in the microwave until hot, or warm the entire dish in the oven at 350°F until heated through.
Learn more about safe leftover storage from the USDA food safety guidelines.
Freezing for Later
You can freeze the casserole before or after baking. For unbaked freezing, prepare the filling, place it in the dish, and freeze without the biscuits. When ready to cook, thaw in the refrigerator overnight, top with biscuits, and bake. For baked freezing, cool the casserole completely, wrap tightly, and freeze. Reheat in the oven at 350°F until hot all the way through.
Chicken Pot Pie Casserole with Biscuits
Ingredients
Method
- Preheat oven to 375°F (190°C) and place rack in center. Prepare vegetables by dicing onion, cutting carrots and celery, mincing garlic, and chopping thyme if fresh.
- In a large skillet, melt 4 tbsp butter over medium-high heat. Add onion, carrots, celery, thyme, salt, and pepper. Cook until vegetables soften and lightly brown, about 5–7 minutes.
- Sprinkle flour over vegetables, add garlic, and stir for 30–60 seconds until fragrant. Slowly pour in chicken broth, then milk, scraping the skillet to release browned bits. Bring to a gentle boil.
- Reduce heat and simmer 4–5 minutes until sauce thickens enough to coat the back of a spoon.
- Stir chicken and peas into sauce until evenly coated. Adjust seasoning. Transfer mixture to a 9×13 inch baking dish and spread evenly.
- Open biscuit can, separate, and arrange evenly over filling, leaving space to rise.
- Bake 20–30 minutes until biscuits are golden brown and filling is bubbling. If biscuits brown too quickly, cover loosely with foil.
- Melt remaining 2 tbsp butter and brush over biscuits. Serve warm.
Notes
A creamy, hearty casserole with tender chicken, vegetables, and golden biscuits on top. Perfect for a quick, comforting family dinner with minimal prep and maximum flavor. Recipe Details
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
- Servings: 6
- Calories: 432 per serving
- Calories: 432
- Fat: 28.1 g (43.2% DV)
- Saturated Fat: 12.4 g (62.1% DV)
- Carbohydrates: 20.5 g (6.8% DV)
- Fiber: 3.4 g (13.6% DV)
- Sugars: 9.9 g
- Protein: 25.6 g (51.2% DV)
- Sodium: 755.4 mg (31.5% DV)
✅ Tree-nut-free
✅ Egg-free
✅ Peanut-free
✅ Alcohol-free
✅ Soy-free
✅ Red-meat-free
✅ Shellfish-free
✅ Sulphite-free
✅ Fish-free
✅ Low-carb
✅ Pork-free
Conclusion
This easy chicken pot pie casserole is the kind of recipe that makes busy nights feel a little more special. It delivers a creamy, flavorful filling topped with golden, fluffy biscuits, all without hours of work in the kitchen. By using simple ingredients like cooked chicken, frozen vegetables, and canned biscuits, you get a comforting meal with minimal effort. It is satisfying enough for a weekend dinner yet quick enough for a weeknight.
If you try this recipe, share your thoughts in the comments and leave a star rating. Let us know what twists you added or which vegetables you enjoyed most. Share your creation on Pinterest or Facebook so friends and family can enjoy it too. What unique variation would you make for your own version of this casserole?
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Frequently Asked Questions
How to make a simple chicken casserole?
A simple chicken casserole starts with cooked chicken, a creamy sauce, and a starch topping like biscuits or pastry. Combine the filling in a baking dish, add the topping, and bake until the center is hot and the top is golden.
What are the most common mistakes when making chicken pot pie?
The most common mistakes include undercooking the vegetables, adding too much liquid which leads to a runny filling, and baking at too low a temperature which can cause soggy biscuits. Following precise measurements and keeping the oven hot enough prevents these issues.
What is the sauce made of in chicken pot pie?
The sauce is usually made with butter, flour, chicken broth, and milk. The flour thickens the mixture while the butter adds richness.
Is it okay to put raw chicken in a casserole?
You can use raw chicken in a casserole if the cooking time and temperature are high enough to fully cook it. For food safety, chicken should reach an internal temperature of 165°F.
How do I know when it is done?
The casserole is done when the biscuits are golden brown on top and the filling is bubbling in the center.
What temperature should chicken be cooked to?
Chicken should be cooked to an internal temperature of 165°F. Use a food thermometer to check the thickest part of the meat.
