Chicken Pot Pie Casserole

ByJesseca On Updated

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Introducing the cluckin’ brilliant Chicken Pot Pie Casserole, where comfort food meets culinary genius! Picture this: tender chunks of chicken, simmered to perfection in a rich and creamy pot pie filling, cozying up beneath a flaky golden crust of canned biscuit bliss. One bite, and you’ll be clucking with joy over this scrumptious, savory delight.

This recipe was adapted from my Classic Pot Pie, which is a serious fan favorite. If you love a good comfort dish be sure to try that and my Tater Tot Pot Pie and Chicken with Stuffing Casserole!

small white round plate with a slightly lifted edge topped with what appears to be pot pie filing topped with a biscuit. A fork is sittign off to the side with a baking dish with more of the bake is in the background with a teal napkin


 

Why You’ll Love This Easy Dinner Recipe

  • Quick and Easy: Mix and bake. It really is that easy and ideal for super busy weeknights.
  • Ultimate Comfort Meal: This combines the classic pot pie with flaky biscuits. A duo made in culinary heaven.
  • Make Ahead: In a rush? Prep this dish in advance so it’s ready to pop into the oven at dinner time!

Comfort food is my go-to. I love a super easy dish that warms your belly and fills you up. This can include anything from pasta, grilled cheese, casseroles or basically anything that’s a go-to reach when you need a little extra love. For me, my main reach is casseroles.

THIS pot pie casserole is quickly becoming a staple on our menu and a family favorite. It is incredibly simple to whip up and you get a combination of rich chicken filling and flaky butter biscuits. Quite literally two of my favorite flavors combined into one filling meal. It’s so easy to whip up which makes it ideal for busy weeknights, but it’s fancy enough that you don’t mind serving it for Sunday dinner. A win-win.

top down image showing a wooden cutting board of a white bowl filled with cooked chopped chicken, a can of Campbell's cream of chicken soup, a can of Grands southern homestyle biscuits, and a smaller white bowl filled with frozen carrots and peas

Pot Pie Casserole Ingredients

  • Chicken: I really love the simplicity of rotisserie chicken. However, this recipe would work well with almost any leftover cooked chicken you have on hand.
  • Condensed Soup: The gravy portion of this dish is made using cream of chicken soup.
  • Broth: To help add a little flavor and thin the soup mixture you’ll add a little chicken broth. I really love to use Better Than Bouillon. The flavor is unmatched and it has a long shelf life, making it easy to keep on hand.
  • Vegetables: You have a lot of wiggle room here when it comes to the vegetables that you use. I like to use a frozen pre mixed blend, but I’ve also used canned corn or canned green beans with equally delicious results.
  • Seasoning: This dish is already salty which means you won’t need to add additional to the mix. I like to used thyme, onion powder and a little pepper.
  • Biscuits: A poll on Instagram last week leaned heavily that you all want to see more super simple recipes using canned biscuits, which is what I used here. However, you can definitely use a homemade biscuit recipe!
top down image of a white rectangle casserole dish filled with single layered chicken, mixed frozen veggies, and cream soup that hasn't been mixed togehter. Dish is sitting on a wooden table top with a teal napkin off to the side

How To Make Chicken Pot Pie Casserole

  1. PREP: Preheat the oven to 350 degrees and mist a 9 inch baking dish with cooking spray.
  2. MIX: Combine the cooked chicken, cream soup, chicken broth, frozen vegetables, and seasonings in the baking dish. Mix to combine and spread into an even layer.
  3. BISCUITS: Top the mixture with canned biscuits. Do not mix into the batter.
  4. BAKE: Bake the casserole for 25 to 30 minutes, or until the biscuits are golden brown and cooked through and the filling is bubbly. If you notice that the biscuits are browning too quickly you can cover with tin foil for the remainder of the baking.
  5. ENJOY: Once the dish is finished baking serve immediately and enjoy!
unbaked canned biscuits sitting on top of a chicken filling in a white rectangle baking dish. The dish is sitting on a wooden table top with a teal napkin off to the side

Helpful Tools

  • 9 Inch Baking Dish: I really love my OXO Baking Dishes (affiliate). They come with lids which make for quick storage of leftovers.
  • Silicone Spatulas: If I can only recommend one kitchen tool, it would be a set of silicone spatulas (affiliate). These are so versatile and used daily in our kitchen. Great for baking AND cooking.
  • Liquid Measuring Cups: A good set of measuring cups (affiliate) is actually a key piece of equipment for any kitchen. This is the set that I have and it has lasted me more than 15 years.
close up image of baked biscuits sitting on top of a chicken filling in a white rectangle baking dish

Recipe Notes:

Are canned biscuits the only option for the topping?

Not at all! Feel free to use homemade biscuit dough or puff pastry for a different twist and added flakiness.

Can I prepare the casserole ahead of time?

Yes, you can assemble the casserole ahead and refrigerate it before baking. Adjust baking time accordingly when it’s chilled.

How do I store leftovers?

Store any leftover chicken pot pie casserole in an airtight container in the refrigerator for up to 3-4 days.

Can I use turkey instead of chicken?

Yes, turkey works great in this recipe, making it an ideal option for using up Thanksgiving leftovers.

What side dishes go well with chicken pot pie casserole?

Simple green salad, steamed vegetables, or garlic bread complement this casserole wonderfully.

Can this be doubled for potlucks and gatherings?

Absolutely! This hearty casserole is a crowd-pleaser and perfect for potlucks, family dinners, or any gathering.

small white round plate with a slightly lifted edge topped with what appears to be pot pie filing topped with a biscuit. A fork is sitting off to the side with a baking dish with more of the bake is in the background with a teal napkin

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3.50 from 4 votes

Pot Pie Casserole

Author Jesseca
Prep: 5 minutes
Serves: 6
Introducing the cluckin’ brilliant Chicken Pot Pie Casserole, where comfort food meets culinary genius! Picture this: tender chunks of chicken, simmered to perfection in a rich and creamy pot pie filling, cozying up beneath a flaky golden crust of canned biscuit bliss. 

Ingredients
  

  • cups cooked chicken (chopped)
  • 2 (10.5 oz) cans cream of chicken soup
  • 1/2 cup chicken broth
  • 1 (10oz) bag frozen mixed vegetables
  • 1 teaspoon dried thyme
  • 1 teaspoon onion powder
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon pepper
  • 1 can biscuits

Instructions
 

  • Preheat the oven to 350 degrees and mist a 9 inch baking dish with cooking spray.
  • Combine the cooked chicken, cream soup, chicken broth, frozen vegetables, and seasonings in the baking dish. Mix to combine and spread into an even layer.
  • Top the mixture with canned biscuits. Do not mix into the filling.
  • Bake the casserole for 25 to 30 minutes, or until the biscuits are golden brown and cooked through and the filling is bubbly.
  • If you notice that the biscuits are browning too quickly you can cover with tin foil for the remainder of the baking.
  • Once the dish is finished baking serve immediately and enjoy!

The nutrition facts provided are calculated using a third-party tool and are estimates only. Actual nutritional content may vary based on the ingredients and brands you use, as well as portion sizes. For accurate results, please consult a registered dietitian or nutritionist.

Course Dinner
Cuisine American

Did You Make This?

Don’t forget to leave a rating below and let me know what you thought!

small white round plate with a slightly lifted edge topped with what appears to be pot pie filing topped with a biscuit. A fork is sitting off to the side with a baking dish with more of the bake is in the background with a teal napkin. Text overlay reads "quick and easy pot pie casserole"

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Jesseca is the creator of One Sweet Appetite, sharing easy, family-friendly recipes. A full-time food blogger, photographer, and four-time cookbook author, she loves helping home cooks build confidence in the kitchen. When she’s not creating recipes, she’s spending time with family, sipping coffee, or planning her next adventure.

3.50 from 4 votes (3 ratings without comment)

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Recipe Rating




2 Comments

  1. 3 stars
    Unfortunately, the underside of the biscuits were still very gooey even after baking them for 45 minutes. I turned them over and baked for another 15 minutes and they were mostly done.

    Reply

    1. Hi Debbie, I’m sorry you had an issue with the underside of the biscuits not cooking all the way. I haven’t made this one in a while. I’ll have to add it into my rotation to see if I can’t make a few tweaks and make it easier to finish off those biscuits. Thank you for taking the time to comment and to point out the issue. I really appreciate the feedback.

      Reply

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