Chicken Pot Pie Casserole with Biscuits
Ultimate Comfort Food Casseroles.
A comforting chicken pot pie casserole with a creamy filling and fluffy homemade biscuit topping. The perfect one-dish wonder.
I remember my grandmother making chicken pot pie with a perfect, flaky crust that seemed impossible to replicate. It was her special occasion dish. My version is a little more... everyday. A little more relaxed. I wanted that same feeling of warmth and home, but in a way that fit into a busy weeknight. This casserole is the answer. It’s imperfect and bubbly and honest. Every time I scoop it into a bowl, it just feels like everything is going to be okay. It’s that kind of meal.
Why This Recipe Feels Like Home
- •It’s all the comfort of pot pie without the fussy pie crust.
- •The homemade biscuits are fluffy, tender, and bake right on top.
- •A perfect one-dish meal that feels both special and simple.
- •Great for using up leftover cooked chicken.
- •The creamy, savory filling is pure comfort food.
Wow. Just, wow. My family absolutely devoured this. The biscuits are so tender, and the filling is perfectly creamy without being too heavy. This is officially going into our regular dinner rotation. It felt like such a special meal, but it came together so easily.
Essential Ingredient Guide
- Cold Butter: For the biscuits, the butter must be very cold. This is what creates those lovely flaky layers. I like to cube it and then pop it back in the freezer for a few minutes before mixing.
- Rotisserie Chicken: Honestly, this is my favorite shortcut. A store-bought rotisserie chicken makes this come together so quickly and adds so much flavor. Just shred it up and you're good to go.
- Frozen Mixed Vegetables: Don't underestimate the power of frozen veggies. They are picked at their peak and save so much chopping time. It makes this a truly easy weeknight meal.
Complete Cooking Process
- Combine your dry ingredients in a bowl.
- Cut in the cold butter until you have a crumbly texture. Don't overdo it; little butter pieces are good.
- Gently stir in the milk until a soft dough forms. Then just let it be.
- Start by softening the onion in butter to build a sweet, gentle base.
- Make a simple roux with flour to thicken the sauce.
- Slowly whisk in the chicken broth and milk. This is the key to a lump-free, creamy gravy.
- Stir in the chicken, veggies, and seasonings. The heart of the casserole.
- Pour the warm filling into your baking dish.
- Drop spoonfuls of the biscuit dough right on top. Don't worry about perfection; rustic is beautiful.
- Bake until the filling is bubbling up around the edges and the biscuits look like golden clouds.
A Few Common Questions
→Can I use store-bought biscuit dough?
Of course. If you're short on time, canned biscuit dough works just fine. Just place the uncooked biscuits on top of the filling and bake according to the package directions, or until golden brown.
→Can I prepare this casserole ahead of time?
You can make the filling a day ahead and store it in the fridge. When you're ready to bake, gently reheat it on the stove, pour it into the dish, and then top with freshly made biscuit dough. I wouldn't assemble the whole thing ahead of time, as the biscuits can get soggy.
→What other vegetables can I add?
So many! Diced potatoes (pre-cooked), mushrooms, or pearl onions would be lovely. Just cook any fresh vegetables along with the onion until they're tender.
Chicken Pot Pie Casserole with Biscuits
Chicken pot pie casserole topped with homemade biscuits! Creamy gravy loaded with corn, peas, chicken, and green beans. Easy comfort food!
Timing
Prep Time
20 minutes
Cook Time
30 minutes
Total Time
50 minutes
Recipe Details
Ingredients
For the Biscuit Topping
- 012 cups all-purpose flour
- 021 tablespoon granulated sugar
- 031 tablespoon baking powder
- 041 teaspoon salt
- 051/2 cup (1 stick) cold unsalted butter, cut into small cubes
- 063/4 cup buttermilk or whole milk
For the Creamy Filling
- 011/2 cup (1 stick) unsalted butter
- 021 medium yellow onion, chopped
- 032 cloves garlic, minced
- 041/2 cup all-purpose flour
- 052 cups chicken broth
- 061 cup whole milk or heavy cream
- 073 cups cooked, shredded chicken (rotisserie chicken works great)
- 082 cups frozen mixed vegetables (peas, carrots, corn, green beans)
- 091 teaspoon dried thyme
- 101/2 teaspoon black pepper
- 11Salt to taste
- 121 tablespoon fresh parsley, chopped
Instructions
Preheat your oven to 400°F (200°C). Lightly grease a 9x13 inch baking dish.
First, make the biscuits. In a medium bowl, whisk together the flour, sugar, baking powder, and salt. Cut in the cold butter cubes using a pastry blender or your fingers until the mixture resembles coarse crumbs.
Stir in the buttermilk or milk until just combined. Don't overmix. Set the dough aside while you make the filling.
For the filling, melt the butter in a large skillet or Dutch oven over medium heat. Add the chopped onion and cook until softened, about 5-7 minutes.
Stir in the minced garlic and cook for another minute until fragrant. Then, sprinkle the flour over the onions and cook, stirring constantly, for 1 minute to create a roux.
Slowly whisk in the chicken broth and milk until smooth. Bring to a simmer and cook until the sauce thickens, about 3-5 minutes. It should coat the back of a spoon.
Remove from heat. Stir in the shredded chicken, frozen mixed vegetables, dried thyme, parsley, salt, and pepper. Mix everything together gently.
Pour the creamy chicken filling into your prepared baking dish and spread it evenly.
Drop spoonfuls of the biscuit dough over the top of the filling. You should have about 8-10 biscuits.
Bake for 25-30 minutes, or until the filling is bubbly and the biscuits are golden brown on top. Let it rest for 5-10 minutes before serving. It just helps everything settle.
Notes & Tips
- 1Using a rotisserie chicken is a fantastic time-saver for this recipe.
- 2Feel free to use whatever combination of frozen vegetables your family loves.
- 3Make sure your baking powder is fresh! It's key for light and fluffy biscuits.
Tools You'll Need
- •Don't overwork the biscuit dough. Mix it just until it comes together for the most tender results.
- •Use cold butter for the biscuits. It's the secret to getting a light, flaky texture.
- •Let the casserole rest for about 10 minutes after baking. This allows the creamy sauce to set up a bit before you serve it.
- •If you have time, brush the tops of the biscuits with a little melted butter before baking for an extra golden, delicious crust.