This Chicken Pot Pie Casserole is topped with Crusty Homemade Biscuits and made in the BEST homemade Gravy! It’s a super easy comfort food classic made from scratch! You need to try this creamy Biscuit Casserole made from a homemade gravy that’s loaded with corn, peas, chicken, and green beans! Our family favorite dinner!

chicken pot pie casserole with biscuits in a glass pyrex baking dish

 

We love creamy casseroles and so do many of our readers! Which, is why our Creamy Spinach Chicken is an all-time highly-rated recipe from our chicken recipes! Try our other Creamy Chicken Casserole with mushrooms too!

This is like chicken pot pie in casserole form using biscuit dough. Biscuits fluff up in a delicious creamy vegetable sauce creating a melt-in-your-mouth concoction that’s similar to chicken and dumplings! This recipe is one of our staple recipes on a repeat. It’s a keeper! 

Easy Homemade Chicken Pot Pie Casserole

A chicken pot pie casserole is comfort food at its best! There is something comforting about a creamy gravy nestled with vegetables like corn, green beans, or peas and then topped with a homemade buttery crust! It’s super easy to whip up from scratch and I’ve made this casserole with and without chicken pieces so either of one works since the flavor really comes from the homemade gravy! Homemade is best when it comes to comfort food so you won’t be seeing any canned soups in this recipe!

chicken pot pie casserole with biscuits in baking dish with vegetables

Shortcuts to Chicken Pot Pie Casserole

However, just because it’s made from scratch doesn’t mean it’s hard or time-consuming! This recipe is super easy to whip up and should you know it took me less than 30 minutes to whip up a double batch! I typically have a stash of homemade biscuits on hand since I count on my freezer biscuits recipe to hold me through multiple of biscuit meals! Then a bag of frozen vegetables like freezer corn also makes it easier to have vegetables on hand anytime! Finally, chicken broth is always something I can just blend together from bullion granules and water. So there you have it all the shortcuts to Chicken pot pie but homemade! No wonder it’s so easy! And you can totally omit the chicken it’ll still be as good!

Biscuit Scraps

Believe it or not, I still love to use Biscuit scraps for this casserole! If you make lots of biscuits then you probably already know re-rolling scraps does not make for fluffy biscuits anymore. Which, is why I didn’t want to toss them but use them up in their delicate form. This casserole was one of those creations made to use!

You can opt for Pillsbury store-bought biscuit dough or crescents but let me tell you the homemade crust will make all the difference! Because a creamy bubbly casserole with homemade biscuit dough that bakes and fluffs up to an airy dumpling cannot be beaten! And if you’re using homemade biscuit scraps you’ll get more bite-size pieces of this delicious dough right onto your plate! This is an all-time family favorite casserole dish and were not the only ones who enjoy this. Check out all the rave photo reviews on Pinterest, it’s clearly a hit!

 

How to make Chicken Pot Pie Casserole:

Chicken Pot Pie Casserole with Biscuits

Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Servings: 8
Author: Alyona's Cooking
This Chicken Pot Pie Casserole is topped with Crusty Homemade Biscuits and made in the BEST Gravy mixture! It's a super easy comfort food classic made from scratch! You need to try this creamy Biscuit Casserole made from a homemade gravy that's loaded with corn, peas, chicken, and green beans! Our family favorite dinner!

Ingredients

Chicken Pot Pie Casserole:

  • 6 tbsp butter
  • 1 onion
  • 1/3 cup flour
  • 3 cups chicken broth*
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1 cup heavy cream
  • 12 oz frozen mixed vegetables (1 1/2 cups)
  • 10 oz pre-cooked grilled chicken breast strips (1 chicken breast seasoned and cooked)
  • 8 uncooked biscuits (or the scraps of cut-out biscuits)

Instructions

How to make Chicken Pot Pie Casserole:

  • Preheat oven to 400°F.
  • Melt butter in a large frying pan and sauté onion until soft. Whisk in flour.
  • Add the broth, salt, and pepper and bring to a boil. Add the cream, veggies, and chicken and heat through. Pour mixture into a 13 by 9-inch casserole dish and top with biscuits.
  • Bake for 25-30 minutes or until golden brown.

Notes

Notes: Can use all corn or a mixture of your favorite veggies. If using canned vegetables drain well. 
  • Chicken Broth: Make your own by stirring together 3 cups water and 2 teaspoons of chicken bullion powder. 
  • can bake with frozen biscuits. 
  • To Freeze or Make-ahead: Prepare the gravy and pour it into a baking dish (disposable pan if freezing.) Cool and cover with foil and store refrigerated or freeze. To bake top with uncooked biscuits and bake 25-30 minutes (thaw gravy first, if frozen.) 

Nutrition per serving

Serving: 1servingCalories: 374kcalCarbohydrates: 25gProtein: 12gFat: 25gSaturated Fat: 13gCholesterol: 87mgSodium: 1017mgPotassium: 400mgFiber: 2gSugar: 2gVitamin A: 2873IUVitamin C: 12mgCalcium: 56mgIron: 2mg

 

Q&A

What is a Chicken Pot Pie Casserole?

Chicken Pot Pie is a thick and creamy vegetable gravy soup baked with a buttery crust. The addition of chicken is commonly used and crusts like crescent dough or biscuits are also widely used. The casserole title comes in since everything is baked whole in one baking dish. Whereas, individual chicken pot pies get baked into one-serving portions.

Can I use canned biscuits?

There is nothing better for you than homemade! Besides, most refrigerated tube crescents or biscuits have additives in it to help with longer shelf life, which is why there will be a distinct taste between homemade and bought. If you’re constantly in a rush I recommend making my freezer biscuits for a real handy shortcut, but if the store-bought dough is your only option, that’s not a problem! This recipe will still work!

Can you freeze Chicken Pot Pie Casserole?

This casserole freezes very well! If you were not aware gravy actually freezes wonderfully which is what I do with almost any leftover gravy recipes, including my staple sausage gravy that I too freeze for shortcuts to breakfast! Also, try to keep the biscuits frozen separately since you would have to thaw the casserole in the first place before baking, as you wouldn’t want to compromise on the quality of the biscuits. To freeze pour the gravy into a disposable baking pan and cool completely before wrapping in aluminum foil. Wrap pan in a grocery bag to protect from frost and keep frozen for up to 3 months.

Cooking Instructions from frozen?

To bake frozen Chicken Pot Pie casserole, thaw first. Top with Biscuits and bake in a pre-heated 400°F for 25-30 minutes or until biscuits are golden brown.

Can I use frozen Biscuits?

I only use frozen biscuits, since I make my big batch of freezer biscuits and freeze all the scraps too. If using frozen biscuits or scraps you do not need to thaw the biscuits, they will bake up beautifully! I usually make the gravy and top with frozen biscuits then bake.  So yes, frozen biscuits can be used.

Why Biscuits?

This Chicken Pot Pie Casserole was originally created as a way to use up all the scraps from making homemade biscuits. I now always make my freezer biscuits and freeze biscuit scraps for casseroles like this, even if it’s just to make this Chicken Pot Pie! You know it’s good when a recipe is a constant repeat which is what this is!

Can I make Chicken Pot Pie with Crescent dough?

Since Crescent dough is considered a buttery type of dough like pie crust or biscuits, it can absolutely be used as the crust to chicken pot pie recipes.

Can I make biscuits from Bisquick?

If you ever look at the back box of an all-purpose baking mix like Bisquick, you are likely to find a recipe for some kind of biscuits. The reason why is because Bisquick is made from dry ingredients commonly found in biscuit dough and is usually already rubbed with shortening, making it easier for the buyer as they would only need to add the wet ingredients. So, biscuits can absolutely be made from an all-purpose baking mix. To keep a stash in your pantry try our Copycat Homemade Bisquick Mix!

How do you make Chicken Pot Pie ahead of time?

To make ahead, simply pour the prepared gravy into a baking dish and cool. Once cooled, cover and refrigerate until serving. To serve top casserole with biscuits and bake at 400°F for 25-30 minutes or until biscuits are nicely browned and gravy bubbles.

 

 

Tips:

  1. Make freezer biscuits for a shortcut to the butter crust!
  2. Whip up a double batch and freeze half of the gravy inside a disposable foiled pan for a future dinner!
  3. Make your own crescent dough if omitting biscuits!
  4. Gravy freezes well try to freeze the biscuits separately if freezing this casserole.

 

This recipe was originally published on December 19th, 2017. I’ve updated the recipe. 

chicken-pot-pie-biscuit-casserole

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Recipe Rating




36 comments

    • Cherrie Cadran

    I couldn’t find a biscuit recipe anywhere..seriously all these ads make me crazy.

      • Alyona’s Cooking

      Hi Cherrie, I linked my freezer biscuits recipe which is what I usually use for this casserole right in the recipe card for you. I hope you give it a try! If you don’t want to bother with the big batch of my freezer biscuits then just make my Southern Buttermilk Biscuits, which is also the same recipe just one portion of it.

    • Marcia

    This like my mom use to cook. Very good!

      • Alyona’s Cooking

      Thank you Marcia! When you cook a lot you can get creative:)

    • Jen

    Great recipe!!

      • Alyona’s Cooking

      Thank you, Jen!

    • Anna

    This is the best and the easiest chicken pot pie recipe ever! Thank you so much. Your homemade biscuits are a must in this recipe ?? Loved them. I will definitely keep coming back to this page.

      • Alyona’s Cooking

      Thank you, Anna! I’m so glad to hear it’s the best with homemade biscuits!

    • maria machelski

    Loved this recipe. However I used pillsbury flaky biscuits that come in a canister. Not the best choice. They did not cook all the way through. I cut them in half and had to flip them over to have them cook all the way though. Also I used a rotisserie chicken but it didn’t have enough flavor. I had to add rosemary herb seasoning. Will definitely make this again. Simple & Delicious!

      • Alyona’s Cooking

      Hi Maria, glad its going to be another re-make again! You could try to just bake it longer so you don’t have to flip the biscuits, I never had to flip them they just fluff up right in the gravy.

    • Alannah

    Love this dish! Super flavorful. Only thing I would do differently is bake the biscuits separately as the bottom of the biscuits remain doughy when done together which is not a pleasant texture.

      • Alyona’s Cooking

      Hi, Alannah glad you love this dish! I love it baked with the gravy for a chicken and dumpling kind of effect (fluffy and soupy) but hey either way is possible perhaps someone can get an idea of what they want:)

    • Jeanie Carlson

    I have made this three times. First time was perfect but last two times it has been quite thin. Any ideas what I might be doing wrong?

      • Alyona’s Cooking

      Hi Jeanie, sounds like it could be the vegetables. Are you mix and matching the veggies or using frozen? Sometimes veggies vary and if throwing in any frozen ones that have frost that can do it. Also, if your tempted to add more than called for that can cause the problem. Be sure to drain all veggies very well.

        • Jeanie

        Thank you for the response. This is one of the best casseroles ever. I have been using Birds Eye frozen mixed vegetables. Next time, I will let them thaw a bit so I don’t have excess water. Thank you again.

          • Alyona’s Cooking

          Oh wonderful, Jeanie! Glad to hear!

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