If you’re searching for a cozy, comforting dinner that feels like a warm hug on a plate, I’ve got just the thing for you. This Chicken Pot Pie Casserole Recipe is hands down one of my go-to weeknight meals, and I can’t wait to share it with you. It’s all the goodness of a traditional pot pie but without the fuss of rolling out dough—plus, those fluffy drop biscuits on top? Game changer. Trust me, this recipe is fan-freaking-tastic and a crowd-pleaser every single time.
Why You’ll Love This Recipe
- One-Dish Wonder: Everything cooks in a single casserole—less mess, less stress!
- Comfort Food, Made Easy: Classic pot pie flavors with simple steps and quick preparation.
- Fluffy Drop Biscuits: Topping the casserole with biscuits instead of traditional pie crust makes it more approachable and irresistibly tender.
- Family Favorite: My family goes crazy for this recipe, and I bet yours will too!
Ingredients You’ll Need
Each ingredient in this Chicken Pot Pie Casserole Recipe has a role to play, coming together as a delicious medley of creamy, savory goodness topped with cheese-speckled biscuits. Make sure to grab quality chicken and fresh (or well-frozen) veggies for the best results.
- Unsalted butter: Adds richness and helps tenderize the veggies and biscuits without extra salt.
- Yellow onion: Provides a sweet, aromatic base that enhances the filling’s flavors.
- Frozen mixed vegetables: Convenient and colorful, with a perfect mix of corn, carrots, peas, and green beans.
- Flour: The magic thickener for the gravy and the base of our biscuit topping.
- Low-sodium chicken broth: Controls the saltiness and deepens the chicken flavor in the sauce.
- Seasonings (salt, thyme or parsley, garlic powder, black pepper): Keep it simple but flavorful; dried herbs work wonderfully here.
- Boneless skinless chicken breast or thighs: I prefer thighs for juiciness, but breasts work great too.
- Baking powder and baking soda: Essential for those light, fluffy biscuits that rise beautifully.
- Shredded cheddar cheese: Adds sharpness and richness—don’t skip sprinkling some on top!
- Dairy or unsweetened non-dairy milk: Makes the biscuit dough moist and tender without heaviness.
- Apple cider or white wine vinegar: A small splash helps tenderize the biscuits, making them wonderfully soft.
- Flaky sea salt: The perfect finishing touch to bring out the biscuits’ flavor.
Variations
This Chicken Pot Pie Casserole Recipe is a wonderful base to put your personal spin on. I love tweaking it depending on the season or what’s in my fridge. Feel free to experiment and make it your own!
- Vegetarian Version: Swap chicken for cubed cooked potatoes or mushrooms—just boost the herbs and veggies for depth.
- Dairy-Free: Use unsweetened non-dairy milk and dairy-free butter substitutes; the drop biscuits still turn out fluffy and tasty.
- Extra Cheesy: Add more shredded cheddar or mix in some mozzarella for a gooey, melty topping that’s irresistible.
- Spicy Kick: Toss in a pinch of cayenne pepper or diced jalapeños for a little heat.
How to Make Chicken Pot Pie Casserole Recipe
Step 1: Sauté the Veggies and Build Your Filling
Start by melting butter in a Dutch oven or large skillet over medium-high heat—this is where the flavor begins! Toss in diced onion and frozen mixed vegetables and cook until softened, about 5-6 minutes. Next, sprinkle in the flour and stir it constantly for a minute to cook off that raw taste. Then, slowly add your chicken broth a little at a time, stirring after each addition. This slow process helps you get a silky, thick gravy without lumps. Stir in salt, thyme, garlic powder, and pepper for a fragrant, savory base that’s already making your kitchen smell amazing.
Step 2: Add Your Chicken and Prepare to Bake
Now, stir in your chicken pieces and let them cook just until opaque—don’t worry if they’re not fully cooked yet; the oven will finish them off. Transfer this hearty filling to your greased casserole dish and spread it evenly. Pop it in the oven at 400℉ for 10 minutes to start setting the base layer.
Step 3: Whip Up the Biscuit Topping
While your filling’s baking, mix together flour, baking powder, baking soda, garlic powder, and salt in a bowl. Cut cold butter into the flour mixture until you get coarse crumbs—that texture is key for tender biscuits. Stir in most of the shredded cheddar and herbs, then add milk and vinegar to form a soft, sticky dough. It’s pretty forgiving, so don’t stress if it’s a little wet—that means your biscuits will be super tender.
Step 4: Top, Bake, and Finish With Cheese
After the initial 10 minutes of baking, remove your casserole and drop spoonfuls of biscuit dough evenly over the top—you don’t have to cover every inch because the biscuits will expand beautifully. Return to the oven and bake for 15 minutes. Then, sprinkle the remaining cheddar and flaky sea salt over the biscuits and bake another 8-10 minutes until golden and slightly browned. Be patient and let it cool at least 10 minutes before serving; that finishing time lets the gravy thicken up and flavors meld perfectly.
Pro Tips for Making Chicken Pot Pie Casserole Recipe
- Slow and Steady Gravy: Add your chicken broth slowly and stir continuously to ensure a silky, lump-free sauce every time.
- Keep Butter Cold for Biscuits: Cold butter chunks create pockets of steam for lighter, flaky biscuits—don’t skip this step!
- Don’t Overmix Biscuit Dough: Stir just until combined to keep your biscuits tender instead of tough.
- Let it Rest Before Serving: Cooling helps thicken the filling and makes the casserole easier to serve without it falling apart.
How to Serve Chicken Pot Pie Casserole Recipe
Garnishes
I like to sprinkle fresh chopped parsley or chives on top for a pop of color and brightness—that herbal note balances out the rich, creamy filling perfectly. A few extra flakes of sea salt on the biscuit topping really elevate the flavor too.
Side Dishes
This casserole stands tall on its own, but pairing it with a simple green salad dressed lightly with lemon vinaigrette adds some freshness. Sometimes, I serve it alongside roasted Brussels sprouts or a crisp apple slaw to add texture contrasts.
Creative Ways to Present
For special occasions, I make individual servings using ramekins—dropping biscuit dough on top looks so cute and personal. You can even sprinkle in a bit of extra cheese or bacon bits on each one for a fun twist. This presentation always impresses guests and makes the meal feel extra cozy.
Make Ahead and Storage
Storing Leftovers
Once cooled, I transfer leftovers to an airtight container and store them in the fridge for up to 4 days. The casserole keeps beautifully, and flavors tend to deepen overnight—making leftovers just as tasty as the first serving.
Freezing
I’ve frozen this Chicken Pot Pie Casserole Recipe a few times with good results. I recommend freezing it before baking—cover tightly and freeze for up to 2 months. When ready, thaw overnight in the fridge, then bake as directed. The biscuits come out soft and flaky even after freezing.
Reheating
To reheat, I pop a portion into a 350℉ oven for about 15-20 minutes until warmed through and toasty on top. The biscuits regain their crisp edge, and the filling stays nice and creamy. Avoid the microwave if you want to preserve texture.
FAQs
-
Can I use leftover cooked chicken for this Chicken Pot Pie Casserole Recipe?
Absolutely! Using cooked chicken is a great time-saver. Simply add diced or shredded cooked chicken to the filling during the last few minutes of simmering to warm it through before transferring to the casserole dish.
-
What if I don’t have mixed frozen vegetables?
No worries! You can use any veggies you like. Fresh or frozen peas, carrots, green beans, or even corn individually work well. Just chop fresh veggies to roughly the same size and cook enough to soften before adding the broth.
-
How do I know when the biscuits are done?
Look for golden brown tops and cooked-through centers—the biscuits should spring back lightly when pressed. If the tops brown before the centers cook, loosely cover with foil and bake a little longer.
-
Can I make the casserole gluten-free?
You can try using a gluten-free all-purpose flour blend that substitutes 1:1 for regular flour. Keep in mind that you may need to adjust liquid amounts slightly as some blends absorb differently, and the texture of the biscuits might vary.
Final Thoughts
This Chicken Pot Pie Casserole Recipe is one of those dishes that feels like a special treat but comes together easily enough for a weeknight. Over time, I discovered how much simpler life gets without rolling pie crust and how much my family adores those cheesy drop biscuits on top. If you want a warm dinner that comforts and satisfies with minimal fuss, give this recipe a go—I promise it’ll quickly become a favorite in your kitchen, just as it is in mine.
Print
Chicken Pot Pie Casserole Recipe
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Total Time: 1 hour
- Yield: 8 servings
- Category: Casserole
- Method: Baking
- Cuisine: American
Description
This Chicken Pot Pie Casserole is a comforting and hearty dish featuring tender chicken, mixed vegetables, and a creamy sauce all topped with flaky cheddar drop biscuits. Perfect for a family dinner, it combines the classic flavors of chicken pot pie with an easy-to-make biscuit topping for a delicious and satisfying meal.
Ingredients
For the Filling:
- ¼ cup unsalted butter
- 1 medium yellow onion, diced
- 1 (16-oz) bag frozen mixed vegetables (corn, carrots, peas, green beans)
- ½ cup + 1 tablespoon flour
- 4 cups low-sodium chicken broth
- 1 teaspoon fine salt
- ½ teaspoon dried thyme or dried parsley
- ½ teaspoon garlic powder
- ¼ teaspoon black pepper
- 1 lb chopped boneless skinless chicken breast or thighs
For the Biscuit Topping:
- 2 cups flour
- 1 tablespoon baking powder
- 1 teaspoon garlic powder
- ½ teaspoon baking soda
- ¼ teaspoon fine salt
- 6 tablespoons cold unsalted butter
- 1 cup shredded cheddar cheese, divided
- 1½ teaspoons dried thyme or dried parsley
- 1 cup dairy or unsweetened non-dairy milk of choice
- 1 teaspoon apple cider vinegar or white wine vinegar
- Flaky sea salt, for sprinkling
Instructions
- Preheat and Prepare: Preheat the oven to 400℉ and lightly mist a 9×13-inch baking dish with nonstick cooking spray.
- Cook Vegetables: In a Dutch oven or large skillet over medium-high heat, melt the butter. Add diced onion and frozen mixed vegetables; cook until softened, about 5-6 minutes. Stir in ½ cup plus 1 tablespoon flour and cook for 1 minute, stirring constantly.
- Make the Sauce: Reduce heat to low. Gradually add chicken broth, ½ to 1 cup at a time, stirring slowly after each addition until combined. Add salt, thyme, garlic powder, and black pepper. Increase heat to medium-high and bring to a boil for 2-3 minutes while the sauce thickens.
- Add Chicken: Reduce heat to medium-low, stir in chopped chicken until well combined, and cook for 5-7 minutes until chicken turns opaque. It does not need to be fully cooked as it will finish in the oven.
- Bake Filling: Transfer the chicken and vegetable mixture to the prepared baking dish and spread evenly. Bake uncovered for 10 minutes.
- Prepare Biscuit Dough: In a bowl, combine 2 cups flour, baking powder, garlic powder, baking soda, and salt. Cut cold butter into the dry ingredients with a pastry blender or two knives until mixture resembles coarse crumbs. Stir in ¾ cup shredded cheddar cheese and thyme or parsley. Add milk and vinegar; mix until a soft, slightly sticky dough forms.
- Top with Biscuits: Remove the casserole from the oven. Using two spoons or a cookie scoop, drop small mounds (1-2 tablespoons each) of biscuit dough across the filling, leaving some gaps for the dough to expand during baking.
- Bake Biscuits: Return casserole to oven and bake for 15 minutes. Remove and sprinkle remaining ¼ cup cheese and flaky sea salt over the biscuit topping. Bake for an additional 8-10 minutes until biscuits are browned.
- Cool and Serve: Allow casserole to cool for at least 10 minutes to thicken the gravy before serving. Store leftovers in a covered container in the refrigerator for up to 4 days.
Notes
- This easy casserole is a simplified take on classic chicken pot pie with a rich and creamy filling topped by no-fuss drop biscuits.
- You can use either raw or pre-cooked chicken breast or thighs as preferred.
- The biscuit topping expands during baking, so it’s fine if the dough doesn’t completely cover the filling.
- Use low-sodium chicken broth to control salt levels.
- Feel free to swap dairy milk for non-dairy alternatives to suit dietary needs.
- The casserole stores well for several days and reheats nicely.
Nutrition
- Serving Size: 1/8 of recipe
- Calories: 405 kcal
- Sugar: 6 g
- Sodium: 515 mg
- Fat: 20 g
- Saturated Fat: 10 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 4 g
- Protein: 25 g
- Cholesterol: 92 mg
