There’s something about pulling a bubbling, golden dish out of the oven that just fixes everything. Chicken Pot Pie Casserole gives you all that cozy, creamy comfort tender chicken, flaky pastry, vegetables swimming in savory gravy without the fussy crimping or fancy pie dish.
I’ve been making versions of this since my test kitchen days at CIA, and honestly? This streamlined casserole beats the traditional pie every time for weeknight sanity. One winter, I tested it four different ways to nail the texture turns out a hot filling and cold topping make all the difference. You get that crisp top layer and silky inside without any sogginess.
Joe Rooney
Easy Chicken Pot Pie Casserole Recipe You Need Now
This Easy Chicken Pot Pie Casserole is a comforting and delicious dish perfect for any night. Loaded with tender shredded chicken and a creamy vegetable filling, topped with flaky biscuit dough for a quick and satisfying meal. A perfect way to enjoy classic chicken pot pie flavors without the fuss.
Set your oven to 375º and place a rack in the middle.
In a large skillet, melt the butter over medium-high heat. Add the diced carrots, celery, onion, thyme, and half of the salt. Sauté, stirring regularly, until the vegetables soften, about 5 to 7 minutes.
Sprinkle the flour over the veggies and stir well to coat. Let this cook for another 2 minutes to remove the raw flour taste.
Pour in the milk, chicken broth, Dijon mustard, garlic powder, and the rest of the salt. Whisk everything together and bring the mixture to a boil over high heat. When it starts boiling, lower the heat to medium and let it gently simmer, stirring often, until the sauce thickens, which should take between 3 and 5 minutes.
Fold in the cooked shredded chicken and frozen peas, then taste and add extra salt if needed.
Transfer the filling to a 13-by-9-inch baking dish. Place the biscuit dough pieces evenly on top of the filling and sprinkle everything with black pepper and a little salt.
Bake in the preheated oven until the filling bubbles and the biscuits turn golden and have risen nicely, about 22 to 25 minutes.
Allow it to sit for 5 minutes before serving to let it set slightly.
Notes
For a crispier topping, you can brush the biscuits with a little milk before baking. Leftovers keep well in the fridge for up to 3 days and reheat beautifully in the oven.
Why You’ll Love This Recipe
This is weeknight magic in a 13×9 dish. You get all the cozy, creamy goodness of traditional pot pie tender chicken, savory vegetables, that gorgeous golden top without rolling dough or wrestling with lattice work. I spent years testing casserole versions in the CIA test kitchen, and this one wins every time for pure comfort with zero fuss.
Faster than traditional pie: No blind baking or crimping required just layer and bake
Uses everyday ingredients: Everything’s from your regular grocery run, nothing fancy
Family-approved: Even picky eaters demolish this creamy, biscuit-topped wonder
Make-ahead friendly: Prep the filling earlier, then pop biscuits on top when ready
Key Ingredients You’ll Need
The beauty here is simplicity. You’re building a velvety sauce from butter and flour, then loading it with vegetables and chicken. Fresh thyme adds that classic pot pie herbiness, while Dijon mustard gives subtle tang without screaming “mustard.”
Carrots, celery, and onion form your aromatic base the holy trinity of comfort cooking. Whole milk creates richness, and low-sodium chicken broth keeps the filling silky without being too salty. The refrigerated biscuit dough becomes your golden, flaky topping with zero effort.
Ingredient
Easy Swap
Whole milk
2% milk works fine, just slightly less rich
Fresh thyme
½ tsp dried thyme
Cooked shredded chicken
Rotisserie chicken saves time
Frozen peas
No substitute needed peas stay sweet and bright
Biscuit dough
Puff pastry sheets cut into squares
How to Make It
Start by getting your oven to 375º you want it hot and ready. In a large skillet, melt butter over medium-high heat, then toss in your diced carrots, celery, onion, thyme, and half the salt. Stir often until everything softens and smells amazing, about 5 to 7 minutes.
Sprinkle flour over the vegetables and stir to coat completely. Let it cook for 2 minutes this cooks out the raw flour taste. Pour in milk, chicken broth, Dijon mustard, garlic powder, and the rest of your salt, whisking until smooth. Crank heat to high until it bubbles, then drop to medium and simmer until thick and creamy, 3 to 5 minutes. Fold in your cooked shredded chicken and frozen peas, taste, and adjust salt if needed.
Transfer the whole mixture to your 13×9 baking dish, arrange biscuits on top (they’ll puff up beautifully), and sprinkle with black pepper and a little extra salt. Bake 22 to 25 minutes until the filling bubbles around the edges and biscuits turn golden. Let it rest 5 minutes before serving I know it’s hard to wait, but it helps the filling set just enough.
Tips for Perfect Results
Pro Tip: Keep your filling hot when you top it with cold biscuits. The temperature contrast helps biscuits bake through without getting soggy on the bottom a trick I learned after too many mushy attempts.
Don’t skip the flour-cooking step it prevents that chalky, raw taste
Stir often while simmering so the sauce thickens evenly
Taste before transferring to the baking dish seasoning now saves regret later
Space biscuits evenly so they brown all over, not just in spots
How to Serve and Store
Serve this straight from the oven with a simple green salad or roasted broccoli you want something bright to balance all that creamy richness. Leftovers reheat beautifully in a 350º oven for about 15 minutes, covered with foil to keep biscuits from over-browning.
Storage Method
Details
Refrigerator
Cover tightly, keeps 3-4 days
Freezer
Freeze filling only (before adding biscuits), up to 3 months. Thaw, reheat, then top with fresh biscuits.
Reheating
350º oven, covered, 15-20 minutes until warmed through
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FAQs (Chicken Pot Pie Casserole)
Can I make this recipe ahead of time?
Yes, you can assemble this dish up to 24 hours before baking. Cover tightly with foil and refrigerate. Add 10-15 minutes to the baking time if cooking from cold. The flavors actually improve overnight as they meld together.
What vegetables work best in this dish?
Classic choices include carrots, celery, peas, and onions. Frozen mixed vegetables work perfectly and save prep time. Avoid watery vegetables like zucchini or tomatoes as they can make the filling too thin and affect the texture.
How do I prevent a soggy bottom crust?
Pre-bake the bottom crust for 8-10 minutes before adding filling. Make sure your filling isn’t too liquidy – thicken with flour or cornstarch if needed. Place the dish on the bottom oven rack to ensure direct heat reaches the crust.
Can I substitute rotisserie chicken?
Absolutely! Rotisserie chicken is a fantastic time-saver for this meal. Remove the skin and shred about 3-4 cups of meat. The pre-seasoned chicken adds extra flavor, so you may want to reduce added salt slightly.
How long does this keep in the refrigerator?
Leftovers stay fresh for 3-4 days when stored properly in the refrigerator. Reheat individual portions in the microwave or cover the whole dish with foil and warm in a 350F oven for 20-25 minutes until heated through.
You’ll love how this Chicken Pot Pie Casserole turns out golden biscuits on top, creamy filling below, and that irresistible aroma filling your kitchen. It takes about 45 minutes start to finish, and every bite feels like a warm hug after a long day.
Try stirring in leftover turkey during the holidays, or swap carrots for butternut squash when you want something a little sweeter. If you’re prepping ahead, make the filling in the morning and keep it covered in the fridge just reheat on the stove before topping with biscuits. A trick from my CIA days: always taste your sauce before it goes in the oven.
I’d love to see how yours turns out tag me if you share a photo! Did your family have a pot pie night growing up, or is this a new tradition you’re starting? Either way, save this one for the people you love. It’s the kind of recipe that sticks around.
