Easy Creamy Chicken Pot Pie Casserole Recipe

Easy creamy chicken pot pie casserole is your go-to comfort food when life needs something warm, hearty, and homemade—but you also need dinner done in under an hour. This simple twist on a classic pot pie skips the pie crust and swaps in golden, flaky biscuits for a topping that’s buttery and irresistible.

Loaded with tender chicken, creamy roux-based sauce, and mixed veggies, it’s a one-pan wonder perfect for family dinners, chilly nights, or cozy Sunday suppers.

Why You’ll Love This Recipe

this recipe

• 🧈 Classic pot pie flavors without rolling dough
• 🐔 Rotisserie chicken friendly: Saves time and adds flavor
• 🥕 Freezer & pantry staples: Uses frozen veggies and canned biscuits
• 🥘 One-pan comfort food: Fewer dishes, more flavor
• 🧊 Great for leftovers: Stores well and reheats easily

Ingredients

• 3 cups cooked chicken, shredded or diced
• 1 cup frozen peas and carrots
• 1 cup frozen corn kernels
• ½ cup diced celery
• ⅓ cup diced onion
• ⅓ cup butter
• ⅓ cup all-purpose flour
• ½ tsp salt
• ¼ tsp black pepper
• ¼ tsp garlic powder
• 1¾ cups chicken broth
• ⅔ cup milk
• 1 can (16 oz) refrigerated biscuit dough (about 8 biscuits)

Instructions

1. Preheat the oven to 350°F (175°C).
2. Sauté veggies: In a large skillet over medium heat, melt butter. Add celery and onion. Cook 3–4 minutes until soft.
3. Make roux: Stir in flour, salt, pepper, and garlic powder. Cook for 1–2 minutes, stirring constantly.
4. Add liquids: Slowly whisk in chicken broth and milk. Cook 3–5 minutes until thickened and bubbly.
5. Mix filling: Stir in chicken, peas and carrots, and corn. Mix well and heat through.
6. Assemble casserole: Transfer mixture into a greased 9×13-inch baking dish.
7. Top with biscuits: Place biscuits evenly on top of the filling.
8. Bake for 20–25 minutes until biscuits are golden brown and fully cooked.
9. Cool and serve: Let rest for 5 minutes before serving.

Recipe Details

• Prep Time: 20 minutes
• Cook Time: 25 minutes
• Total Time: 45 minutes
• Servings: 6
• Difficulty: Easy

Nutrition Facts (Per Serving – Estimated)

• Calories: ~450
• Protein: 28g
• Carbs: 32g
• Fat: 22g
• Sodium: 980mg
• Fiber: 3g

Tips & Variations

• Swap the topping: Try puff pastry or homemade biscuit dough for a unique spin.
• Add extra veggies: Mix in green beans, mushrooms, or diced potatoes.
• Go lighter: Use olive oil instead of butter, and whole milk or milk alternatives.
• No cooked chicken? Poach 2 large chicken breasts or use leftover roast chicken.
• Biscuit hack: Halve the biscuits for faster baking and better topping distribution.

Easy Creamy Chicken Pot Pie Casserole

This creamy chicken pot pie casserole is the ultimate cozy dinner. Loaded with veggies and topped with fluffy biscuits, it’s ready in under an hour!

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 25 minutes mins

Total Time 45 minutes mins

Servings: 6

Course: dinner

Cuisine: American

Calories: 450

Ingredients Equipment Method Notes

Ingredients

  

• – 3 cups cooked chicken shredded
• – 1 cup frozen peas and carrots
• – 1 cup frozen corn
• – ½ cup celery diced
• – ⅓ cup onion diced
• – ⅓ cup butter
• – ⅓ cup all-purpose flour
• – ½ tsp salt
• – ¼ tsp black pepper
• – ¼ tsp garlic powder
• – 1¾ cups chicken broth
• – ⅔ cup milk
• – 1 can 16 oz refrigerated biscuit dough (8 biscuits)

Equipment

• Large skillet
• Whisk
• – 9×13″ baking dish
• Oven

Method

 

1. Preheat oven to 350°F.
2. In a skillet, melt butter. Sauté onion and celery 3–4 mins.
3. Stir in flour, salt, pepper, garlic powder. Cook 1–2 mins.
4. Gradually whisk in broth and milk. Stir until thick and bubbling.
5. Add chicken, peas and carrots, and corn. Mix and heat through.
6. Pour into greased 9×13 dish. Top with biscuits.
7. Bake 20–25 mins until biscuits are golden.
8. Let cool 5 mins before serving.

Notes

– Try puff pastry instead of biscuits for a flakier topping
– Add more veggies for extra texture and nutrients
– Great make-ahead meal—just add biscuits before baking

FAQs

Can I use frozen chicken?
Yes—just thaw and cook it first. Rotisserie chicken is a great shortcut.

What if I don’t have canned biscuits?
Use puff pastry, pie crust, or homemade biscuit dough instead.

How do I store leftovers?
Refrigerate in an airtight container for up to 3 days. Reheat in the oven for best texture.

Can I make this ahead of time?
Yes! Assemble the filling a day ahead and store in the fridge. Add biscuits just before baking.

Can I freeze this casserole?
Yes—freeze before adding the biscuits. Thaw overnight, then top and bake fresh.

Conclusion

This easy creamy chicken pot pie casserole brings all the nostalgic flavors of classic pot pie with none of the hassle. It’s cozy, filling, and family-approved—a great choice for weeknights, potlucks, or anytime you need something satisfying fast. Bonus: leftovers taste even better the next day.