Creamy Chicken Pot Pie Casserole with Biscuits

Chicken pot pie casserole with biscuits gives you all the comfort of the classic dish without the fuss of a pie crust. A creamy, savory filling loaded with chicken and vegetables bakes under a golden, buttery biscuit topping.

You get tender chicken, soft carrots and celery, and a rich sauce that tastes like it simmered all day. And instead of rolling dough, you just arrange biscuit dough right on top.

Why This Casserole Works

The filling is thick, warmly spiced, and packed with enough chicken and vegetables that every spoonful feels substantial. The biscuits puff up crisp on top and stay soft where they meet the creamy base.

It all comes together in one pan, so you end up with a single dish to carry to the table. No extra pots, no separate sauce, and no waiting for dough to rest.

Ingredients

• 3 tbsp unsalted butter: for sautéing the vegetables and building the roux
• 1 medium yellow onion, diced: adds sweetness and depth
• 2 medium carrots, peeled and sliced into coins: cut them about 1/4 inch thick so they soften in time
• 2 celery stalks, sliced: use the inner stalks for milder flavor
• 2 garlic cloves, minced: add at the end so they don’t burn
• ⅓ cup all-purpose flour: thickens the sauce
• 1 ½ cups low-sodium chicken broth: warm or room temperature helps prevent lumps
• 1 cup whole milk: makes the sauce creamy without being heavy
• 1 tsp kosher salt: plus a pinch more for the vegetables
• ½ tsp black pepper: freshly ground if you have it
• ½ tsp dried thyme: the herb that gives classic pot pie taste
• 3 cups cooked shredded or chopped chicken: rotisserie chicken works great here
• 1 cup frozen peas: no need to thaw
• 1 can (16.3 oz) refrigerated biscuits (8 count): like Pillsbury Grands, cut in half crosswise so they bake evenly

Variations / Substitutions

• Use leftover turkey: swap the chicken for an equal amount of shredded turkey. The flavor stays familiar and hearty.
• Mix up the vegetables: frozen corn, diced parsnips, or sliced mushrooms can replace or join the peas and carrots. Just keep the total volume similar.
• Make your own biscuit dough: any simple drop biscuit recipe works instead of canned dough. Spoon it on in mounds and the top will still get crisp and fluffy.
• Go dairy-free: use plant-based butter, oat milk, and a can of dairy-free biscuits. The sauce still thickens nicely.
• For a more traditional double-crust pot pie, try my Classic Homemade Chicken Pot Pie.

How To Make Chicken Pot Pie Casserole

Step 1: Sauté the Vegetables

Melt the 3 tbsp butter in a large oven-safe skillet or Dutch oven over medium heat. Add the diced onion, sliced carrots, and sliced celery with a pinch of salt. Cook, stirring now and then, for about 6 minutes, until the onion is translucent and the carrots start to soften.

The vegetables will smell sweet and savory as they cook. Don’t let them take on any color, just a gentle soften, because a browned roux would muddy the creamy look of the filling later. Stir in the minced garlic and cook 30 seconds more, just until fragrant.

Step 2: Build the Creamy Sauce

Sprinkle the ⅓ cup flour over the vegetables and stir constantly for 1 minute. This cooks out the raw flour taste and preps it to thicken. Slowly whisk in the 1 ½ cups chicken broth, a splash at a time, to keep the mixture smooth. Once all the broth is in, whisk in the 1 cup whole milk.

Keep stirring as the heat comes up to a gentle simmer. After about 3 to 4 minutes, the sauce will bubble and thicken until it coats the back of a spoon. When you drag a spatula across the bottom, the trail should hold for a moment before filling back in. Season with 1 tsp salt, ½ tsp pepper, and the ½ tsp dried thyme.

Step 3: Stir in the Chicken and Peas

Remove the pan from the heat. Fold in the 3 cups shredded chicken and 1 cup frozen peas. Stir just until everything is evenly coated and the peas are distributed.

The filling will look very creamy and full of chunky pieces. If you are not using an oven-safe pan, now is the moment to transfer the mixture into a greased 9×13 inch baking dish or a deep 10-inch cast iron skillet.

Step 4: Top with Biscuits

Preheat your oven to 400°F (200°C). Open the can of biscuits and cut each round in half horizontally so you have 16 thin rounds. Arrange them on top of the filling in a single layer, leaving a little space between for expansion. If you like, brush the biscuit tops with a little melted butter for extra browning.

They will sit right on the surface. As the casserole bakes, the biscuit halves rise, turn deep golden, and soak up just a bit of the creamy sauce underneath.

Step 5: Spoon and Serve

Set the dish in the oven and bake until the biscuits are deeply golden and the filling is bubbling around the edges, 20 to 25 minutes. Let the casserole rest for 5 minutes before serving, so the sauce can settle and thicken a touch more.

Spoon generous scoops onto plates or shallow bowls, making sure each serving gets at least one biscuit half and plenty of creamy chicken and vegetables. The tops stay crisp and flaky, while the bottoms turn soft and almost dumpling-like from the steam.

Tips for the Best Chicken Pot Pie Casserole

• Use cold biscuit dough straight from the fridge. Warmer dough can spread and lose its flaky layers.
• Rotisserie chicken saves time and brings extra flavor, but any cooked chicken works. Just avoid using plain poached chicken without seasoning it first.
• If your pan is a little wider than expected, the biscuits might crowd less. You can add an extra biscuit or two from a second can if needed, tucking them into any open spots.
• A cast iron skillet goes from stovetop to oven seamlessly and gives the biscuit tops a nice even brown. A glass or ceramic dish works fine too, just watch the bake time.

Bake times can shift depending on the pan:

Storing and Reheating Leftovers

• Refrigerate: Cover the casserole tightly and store in the fridge for up to 3 days.
• Reheating: The oven or toaster oven at 350°F (175°C) for 10 to 12 minutes brings back some of the biscuit crispness. A microwave works in a pinch, though the biscuits will soften.
• Serve Cold: Not recommended for this one.

What To Serve With Chicken Pot Pie Casserole

A bright, tangy salad cuts through the richness. Toss mixed greens with a lemon or apple cider vinaigrette, the acidity balances the creamy sauce. Steamed green beans with a little butter and flaky salt also sit well alongside, keeping the plate simple but complete.

Frequently Asked Questions

Can I use leftover roast turkey instead of chicken?

Yes. Shredded roast turkey brings a slightly deeper, roasted flavor that works beautifully with the thyme.

Can I use homemade biscuit dough?

Yes. Any soft drop biscuit dough can replace the canned biscuits. Spoon mounds of dough evenly over the top and bake until golden, adding a few extra minutes if the biscuits are thick.

Can I assemble this ahead of time?

Yes. Make the filling, pour it into the baking dish, and refrigerate for up to 1 day. When ready to bake, preheat the oven, top with the biscuit dough, and add about 5 extra minutes to the bake time.

How do I freeze this casserole?

Freeze the unbaked filling in your dish for up to 2 months. Top with frozen biscuit dough straight from the freezer, then bake at 400°F until bubbly and the biscuits are cooked through, 30 to 35 minutes.

Chicken Pot Pie Casserole With Biscuits Recipe

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 35 minutes mins

Total Time 50 minutes mins

Servings: 6 servings

Calories: 468

Ingredients Method Notes

Ingredients

  

• 3 tbsp unsalted butter
• 1 medium yellow onion, diced
• 2 medium carrots, peeled and sliced
• 2 celery stalks, sliced
• 2 garlic cloves, minced
• ⅓ cup all-purpose flour
• 1 ½ cups low-sodium chicken broth
• 1 cup whole milk
• 1 tsp kosher salt
• ½ tsp black pepper
• ½ tsp dried thyme
• 3 cups cooked shredded or chopped chicken
• 1 cup frozen peas
• 1 can (16.3 oz) refrigerated biscuits (8 count)

Method

 

1. Melt butter in a large oven-safe skillet over medium heat. Sauté onion, carrots, and celery with a pinch of salt until softened, about 6 minutes. Add garlic and cook 30 seconds.
2. Sprinkle in flour and stir 1 minute. Gradually whisk in chicken broth and milk. Simmer until thick enough to coat a spoon, 3 to 4 minutes. Season with salt, pepper, and thyme.
3. Remove from heat. Stir in chicken and peas until combined. If not using an oven-safe pan, transfer filling to a greased 9×13 baking dish.
4. Preheat oven to 400°F. Cut each biscuit half crosswise into two thin rounds. Arrange in a single layer over the filling. Bake until biscuits are deep golden and the filling bubbles, 20 to 25 minutes.
5. Let casserole rest 5 minutes, then spoon servings onto plates, making sure each gets biscuit and creamy filling.

Notes

If your filling looks a touch thick before baking, stir in a splash of warm broth. The biscuits will absorb some moisture as they bake, so a slightly looser base never hurts. For a cast iron skillet version, assemble and bake all in the same pan for fewer dishes.