Chicken Pot Pie Casserole Made With Biscuits

This chicken pot pie casserole is a go-to easy dinner recipe in my house. Combining a rich, creamy chicken filling, with buttery flaky biscuits, it is the perfect recipe when you're craving chicken pot pie with a bit of a twist. And if all that sounds delicious, then I have more good news for you, it's super quick and easy to whip up. The recipe is made with just a few simple ingredients in just 45 minutes - most of which is passive cooking!

This Chicken Pot Pie Casserole Is The Ultimate Comfort Food

Two of my favorite things are chicken pot pies and casserole recipes. So, today we're combining both of those things into one delicious recipe.

And, let me tell ya, if you love comfort food this casserole checks all the comfort food boxes. This pot pie casserole is super filling, packed with creaminess, and oh-so tasty, tasty. 

Not only that, but this chicken pot pie casserole recipe is also a great way to clear out your cupboards. It uses cooked chicken (leftover chicken works great), frozen and fresh vegetables, biscuit dough, and other pantry staples that I guarantee you have!

Ingredients 

• Creamy filling - 2 tablespoon butter, 2 stalks celery, chopped, 1 onion, chopped, 3 tablespoon flour, 1 cup chicken stock, ¾ cup milk
• Herbs and spices - 1 tablespoon mustard, ½ teaspoon dried thyme, ½ teaspoon garlic powder, Salt and pepper, to taste
• 2 cups cooked chicken - I always use leftover chicken from the night before from my cast iron chicken breast recipe, but you can use diced chicken breast, leftover Rotisserie chicken, or any other chicken you want.
• Frozen mixed vegetables - 1 ½ cups, thawed. I use frozen peas, carrots, and potatoes, but any mixed veggies work great.
• 10oz. biscuit dough - I like to use regular Pillsbury biscuits. 

How To Make Chicken Pot Pie Casserole

Step 1: Prep Work

First, you'll start by preheating your oven to 375°F.

Then grease a 9-inch baking dish with some butter and set it aside.

You can use nonstick cooking spray as well, I just prefer butter to add some more flavor.

Step 2: Make The Creamy Gravy

In a large cast iron skillet, melt the butter over medium-high heat.

Add the onions and celery to the melted butter and cook them for 5 minutes. Once they are starting to soften, add a bit of flour, stir to coat the veggies in it, and cook for another minute.

Gradually stir in the chicken stock, milk, mustard, garlic powder, and thyme.

As soon as it combines, season to taste with salt and black pepper and simmer for 3-5 minutes.

Step 3: Finish The Chicken Pot Pie Casserole

Next, add the frozen veggies and shredded chicken, stirring constantly to make sure everything is mixed well.

Then transfer the chicken mixture to the prepared baking dish and add the biscuits evenly on top. You should be able to fit about 8-10 biscuits on top of the chicken pot pie filling.

Step 4: Bake The Pot Pie

Now put the baking dish in the oven and bake uncovered for 25 minutes.

Once the biscuits are golden brown and the filling is hot and bubbly, take it out of the oven and allow the chicken pot pie to cool slightly before serving warm.

Enjoy!

Recipe Variations

• If you want a creamier, thicker filling, use cream of chicken soup or half and half instead of milk.
• For extra flavor, you can add shredded cheese on top of the biscuit layer. Shredded cheddar cheese works great!
• This is a really good recipe to experiment with different seasonings. Try adding minced garlic, onion powder, and kosher salt to your gravy sauce for new flavors.
• If you're using Pillsbury Grands biscuits, you'll want to make sure you cut them in half so they cook fully. Or you can bake the grands for about 10 minutes first before adding them to the top of the casserole. 

How To Store Leftover Chicken Pot Pie Casserole

If you have any leftovers you can just cover the casserole dish you used to make the recipe with foil and store it in the fridge like that. Or, you can put them in an airtight container - like Tupperware - and store them in the fridge like that.

Either way, the chicken pot pie casserole should stay good for around 4 days.

The freezing instructions are also really straightforward. All you need to do is transfer your leftovers to a freezer-safe container and store them in the freezer for up to 4 months.

How To Reheat The Leftovers

This is a really easy casserole to reheat.

Just put the leftovers back in a baking dish in the oven at 350°F for around 10 minutes or until hot throughout.

If you're reheating the frozen casserole, allow it to thaw in the fridge before reheating, or you can just add about 15 more minutes to the reheating time.

Chicken Pot Pie Casserole Recipe FAQS

Can I use crescent rolls instead of biscuit dough?

Yes! If you want to use crescent roll dough, just unroll it and lay it evenly on top of the chicken filling.

What should I do if my biscuit layer doesn't cook all the way?

If you find that your biscuit crust is still a little raw, you can take the biscuits off the filling, flip them over, and bake them for about 5 more minutes or until cooked through, then add them back to the filling before serving.

More Chicken Recipes

• Crustless chicken pot pie
• Chicken Bryan
• Mustard Fried Chicken
• Chicken cobbler
• Phyllo Dough Chicken Pot Pie