The Best Chicken Pot Pie Casserole with Biscuits You’ll Ever Make
If you love comfort food the way I do, then you’re about to discover a recipe that will change your dinner game forever.
I came up with this chicken pot pie casserole with biscuits after craving something warm, filling, and easy to put together without rolling out pie dough.
And let me tell you—this dish is cozy, creamy, and the kind of meal you’ll want to make over and over again.
Instead of fussing with pie crust, I top the casserole with fluffy biscuits that bake golden and buttery right on top.
The first time I made it, my family couldn’t stop asking for seconds. Trust me, if you try this once, it’ll instantly become one of your go-to comfort meals.
Why You’ll Love This Chicken Pot Pie Casserole
The beauty of this dish is how easy and flexible it is. Traditional chicken pot pie can feel intimidating, especially with making crusts from scratch. This version keeps all the flavor but makes it ten times easier.
- Simple ingredients: Pantry staples and leftover chicken work perfectly.
- Comfort in a dish: Creamy chicken filling paired with golden biscuits is unbeatable.
- Family-approved: Even picky eaters will clean their plates.
- Quick to prepare: Perfect for weeknights or lazy Sundays.
Ingredients You’ll Need
Here’s a simple breakdown of what you’ll need to bring this casserole to life. Nothing fancy—just the basics you probably already have:
- Chicken – Cooked and shredded (leftover rotisserie works great).
- Vegetables – Classic mix of peas, carrots, and corn. You can use frozen or fresh.
- Creamy base – A mix of cream of chicken soup and milk makes the filling rich and smooth.
- Seasonings – Salt, pepper, garlic powder, onion powder, and a little thyme or parsley.
- Biscuits – Store-bought canned biscuits make this recipe foolproof. If you love baking, you can make homemade biscuits too.
Step-by-Step Directions
Let me walk you through exactly how I put this dish together. It’s super easy:
1. Preheat Your Oven
Set your oven to 375°F (190°C) so it’s ready when you need it.
2. Make the Creamy Filling
In a skillet, combine shredded chicken, veggies, cream of chicken soup, milk, and seasonings. Stir it all together until you have a creamy, flavorful mixture.
3. Transfer to Baking Dish
Spread the filling evenly into a greased casserole dish.
4. Top with Biscuits
Place biscuits on top of the filling. I usually space them out so each serving gets one biscuit.
5. Bake Until Golden
Bake for about 25–30 minutes or until the biscuits are golden brown and the filling is bubbly.
6. Serve Hot and Enjoy
Scoop a portion with a biscuit on top and dig into that creamy goodness.
Tips for the Perfect Casserole
This recipe is forgiving, but here are some tricks I’ve learned to make it even better:
- Don’t overbake: Keep an eye on your biscuits—they should be golden but not burnt.
- Thicken if needed: If your filling feels too thin, stir in a little cornstarch slurry before baking.
- Add cheese: Sprinkle shredded cheddar on the filling before topping with biscuits for extra richness.
- Make it ahead: Assemble the casserole, cover, and refrigerate. Just add a few extra minutes when baking.
- Customize the veggies: Green beans, broccoli, or mushrooms also taste amazing in this dish.
Variations You’ll Want to Try
I love experimenting with this casserole, and you can too:
- Turkey Pot Pie Casserole – Perfect for Thanksgiving leftovers.
- Beef and Biscuit Bake – Swap chicken for ground beef and use cream of mushroom soup.
- Vegetarian Version – Skip the meat and load up on extra veggies.
- Tex-Mex Twist – Add black beans, corn, taco seasoning, and top with cheddar cheese before baking.
Why This Recipe Works for Everyone
What makes this recipe so special is that it’s adaptable. If you’re a busy parent, you can use rotisserie chicken and canned biscuits to save time. If you love cooking from scratch, you can make homemade biscuits and even cook your own chicken stock. Either way, it’s delicious.
This dish also brings people together. It’s one of those meals where you set it on the table, and suddenly everyone’s ready to eat. It feels like a hug in food form.
Storing and Reheating
If you have leftovers (which is rare in my house), here’s how to handle them:
- Fridge: Store in an airtight container for up to 3 days.
- Freezer: Freeze in portions for up to 2 months.
- Reheat: Warm in the oven at 350°F until heated through. The biscuits may soften a little but will still taste amazing.
FAQs About Chicken Pot Pie Casserole with Biscuits
1. Can I use canned chicken?
Yes! Canned chicken works if you’re in a rush. Just drain it well before mixing.
2. Can I make this with homemade biscuits?
Absolutely. Homemade biscuits make it even more delicious, but store-bought saves time.
3. What if I don’t like cream of chicken soup?
You can use cream of mushroom, cream of celery, or make a simple homemade roux with milk and chicken broth.
4. Can I make this casserole ahead of time?
Yes. Prepare the filling, spread it in the dish, cover, and refrigerate. Add biscuits right before baking.
5. How do I keep the bottom of the biscuits from getting soggy?
Bake the filling for 10 minutes before adding biscuits. This gives the filling time to thicken up.
6. Can I add extra spices?
Of course! Paprika, rosemary, or Italian seasoning all work well.
7. Is this recipe freezer-friendly?
Yes. Just freeze the filling without biscuits, then top with fresh biscuits when baking.
8. Can I use puff pastry instead of biscuits?
Yes, puff pastry makes a flakier topping if you prefer that over biscuits.
9. What sides go well with this casserole?
A simple green salad or roasted veggies balance out the richness.
10. How many people does this serve?
Usually about 6 servings, depending on portion size.
Final Thoughts
This chicken pot pie casserole with biscuits is hands-down one of my favorite comfort meals. It’s easy, budget-friendly, and guaranteed to please everyone at the table. Whether you’re feeding family, friends, or just want something cozy for yourself, this recipe delivers every time.
So go ahead, grab that casserole dish, and make this tonight—you won’t regret it.
