Chicken Pot Pie Casserole with Biscuit Topping – A Family Comfort Classic

When the weather cools down and life feels a little too busy, this Chicken Pot Pie Casserole with Biscuit Topping becomes my go-to comfort food. There’s just something about the golden, fluffy biscuits sitting on top of a creamy, savory chicken filling that feels like a warm hug in a dish. My kids call it “biscuit pie night,” and I can’t even tell you how quickly it disappears from the table!

This casserole captures everything we love about traditional chicken pot pie—rich, creamy filling, tender chicken, and hearty veggies—but without the fuss of rolling out a pie crust. It’s easy, satisfying, and ready in under an hour. Perfect for those evenings when you need dinner to feel special without needing an army of prep time.

Table of Contents

Why You’ll Love This Chicken Pot Pie Casserole with Biscuit Topping

• Quick and comforting: Dinner ready in about 45 minutes.
• Crowd-pleaser: Even picky eaters can’t resist those buttery biscuits.
• Uses simple ingredients: Pantry staples you likely already have.
• Great for leftovers: Warms up beautifully the next day.
• Cozy vibes only: It’s pure comfort in casserole form.

What Does Chicken Pot Pie Casserole with Biscuit Topping Taste Like?

Imagine the creamy richness of homemade chicken pot pie but with buttery biscuit pillows that soak up all that flavor. The sauce is savory with a hint of thyme, the veggies add a pop of color and sweetness, and the biscuits turn golden and crisp on top while staying tender underneath. It’s hearty without being heavy—basically, everything cozy and satisfying in one bite.

Ingredients You’ll Need for Chicken Pot Pie Casserole with Biscuit Topping

When it comes to making a comforting Chicken Pot Pie Casserole with Biscuit Topping, the magic is all in the ingredients. Each component brings its own layer of cozy flavor, creating that signature creamy filling and buttery biscuit crown we all crave. You don’t need anything fancy or hard to find—just simple, wholesome ingredients that come together beautifully. Let’s break down what you’ll need and why each one matters.

• 2 cups cooked chicken, shredded
  This casserole is the perfect way to give new life to leftover chicken from a previous meal. I often use rotisserie chicken because it’s tender, flavorful, and saves me precious prep time. If you prefer to cook your own, simply boil or roast chicken breasts until fully cooked, then shred with a fork. For more cozy chicken dinners that make great use of leftovers, try my Easy Chicken Stuffing Casserole or the classic Paula Deen Chicken and Stuffing Casserole.
• 1 cup frozen mixed vegetables
  Frozen vegetables are a busy cook’s best friend. A mix of peas, carrots, corn, and green beans adds color, nutrition, and that traditional “pot pie” taste without extra chopping. If you prefer fresh, go ahead—just sauté them lightly first so they soften during baking.
• 1 can (10.5 oz) cream of chicken soup
  This gives the filling its signature creamy base. For a lighter version of your Chicken Pot Pie Casserole with Biscuit Topping, you can use low-fat cream of chicken soup or even make your own at home. The soup blends beautifully with the broth, creating a luscious sauce that coats every bite of chicken and veggies.
• 1 cup chicken broth
  Broth adds depth and warmth to the filling. I like using low-sodium broth to control the saltiness, and if I’m feeling extra ambitious, I’ll make homemade broth from leftover bones. You can also use vegetable broth for a milder flavor.
• 1 teaspoon garlic powder
  Garlic brings out that savory richness we all love. If you’re a garlic enthusiast like me, feel free to add a touch more—your kitchen will smell heavenly as it bakes.
• 1 teaspoon onion powder
  This subtle ingredient enhances the base flavor, especially when paired with garlic powder. It’s one of those quiet heroes that makes your casserole taste like it’s been simmering all day.
• 1 teaspoon dried thyme
  Thyme adds a gentle earthiness that balances the creamy filling. It’s the same herb that gives traditional chicken pot pie its signature aroma. You can swap it for rosemary or Italian seasoning if that’s what you have on hand.
• 1 can (16.3 oz) refrigerated biscuit dough
  The biscuit topping is what makes this casserole irresistibly homey. As it bakes, the biscuits puff up into golden pillows that soak in just enough of the creamy sauce underneath without becoming soggy. You can use store-bought dough for convenience or make your own for an even more personal touch. I like the flaky layers variety because it adds texture and visual appeal.
• Salt and pepper to taste
  Don’t underestimate simple seasoning—it ties everything together. Taste your filling before baking to adjust salt and pepper as needed.

Each ingredient in this Chicken Pot Pie Casserole with Biscuit Topping plays a role in creating that perfect balance of comfort and flavor. From the creamy sauce that coats every piece of chicken to the buttery biscuits that bake to golden perfection, it’s a combination that delivers every time.

If you love recipes that use pantry staples and come together effortlessly, you’ll also enjoy my Smothered Sour Cream Chicken or the heartwarming Stuffing Chicken Casserole Recipe. Both share the same cozy, family-style vibe that makes dinners memorable.

How to Make Chicken Pot Pie Casserole with Biscuit Topping

There’s something magical about pulling a Chicken Pot Pie Casserole with Biscuit Topping out of the oven — golden biscuits bubbling over creamy, savory filling. It’s one of those recipes that feels fancy but is secretly easy enough for a Tuesday night. Here’s a detailed, step-by-step guide so your casserole turns out perfectly every single time.

Step 1: Preheat the Oven and Prepare Your Dish

Start by preheating your oven to 375°F (190°C).
This step ensures your casserole bakes evenly and your biscuits rise beautifully golden. While the oven warms, grease a 9×13-inch baking dish with butter or nonstick spray. I prefer using a ceramic or glass dish for even heat distribution.

If you’ve tried my Chicken Stuffing Bake, you’ll know that the right baking dish makes all the difference—especially for recipes with creamy fillings. The same logic applies here: a sturdy dish helps prevent soggy bottoms and uneven browning.

Step 2: Combine the Filling Ingredients

In a large mixing bowl, combine:

• 2 cups of shredded cooked chicken
• 1 cup of frozen mixed vegetables (peas, corn, carrots, green beans)
• 1 can (10.5 oz) of cream of chicken soup
• 1 cup of chicken broth
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon dried thyme
• A pinch of salt and pepper

Stir until everything is evenly mixed and creamy. The filling should be thick but pourable—similar to pancake batter. If it feels too thick, add a splash of extra broth.

Pro Tip: For extra depth of flavor, warm the filling mixture in a skillet for 5 minutes over medium heat before baking. This helps the seasonings bloom and meld together.

This step is where the comfort begins—the rich, creamy filling that makes this Chicken Pot Pie Casserole with Biscuit Topping so irresistible. It’s hearty enough to stand on its own, but the biscuit topping takes it to the next level.

Step 3: Pour and Spread the Filling

Pour the filling into your prepared baking dish. Use a spatula to spread it evenly so the biscuits will bake uniformly on top.
You’ll notice the vegetables dot the mixture with pops of color—like a patchwork quilt of comfort food.

If you’re a fan of creamy casseroles, you’ll also love my Swiss Chicken Casserole Recipe. It has a similarly smooth, savory base that turns out beautifully every time.

Step 4: Prepare the Biscuit Topping

Open your refrigerated biscuit dough (I use a 16.3 oz can). Gently separate the biscuits and cut each one into quarters. This helps them bake faster and ensures you get those deliciously golden edges on each piece.

Arrange the biscuit pieces evenly over the filling. Don’t worry if a few overlap—those layers will bake into irresistible flaky goodness.

For extra golden biscuits, brush the tops lightly with melted butter before baking. It adds that bakery-style sheen and just a hint of richness.

Step 5: Bake Until Golden and Bubbly

Place the dish in the preheated oven and bake for 25–30 minutes, or until:

• The biscuits are puffed up and golden brown.
• The filling is bubbling gently around the edges.

Keep an eye on it during the last few minutes—every oven is different. If your biscuits brown too quickly, cover the dish loosely with foil for the final 5 minutes.

Your kitchen will smell absolutely divine—like Sunday dinner at Grandma’s house.

Step 6: Let It Cool and Serve

Once baked, remove your Chicken Pot Pie Casserole with Biscuit Topping from the oven and let it rest for 5–10 minutes before serving. This allows the sauce to thicken slightly, making it easier to scoop and serve.

Spoon generous portions onto plates or bowls, making sure everyone gets a biscuit or two on top. Pair it with a fresh side salad or roasted veggies for a balanced meal.

If you enjoy cozy, family-style meals like this, try my Chicken Broccoli Rice Casserole next—it has the same creamy comfort with a lighter twist.

Step 7: Enjoy (and Maybe Sneak a Second Helping)

This dish is best enjoyed warm, when the biscuits are still tender and the filling is velvety and rich. Leftovers reheat beautifully, making it perfect for meal prep or a comforting lunch the next day.

Trust me—once you’ve made this Chicken Pot Pie Casserole with Biscuit Topping, it’ll become a staple in your weeknight rotation. It’s the kind of meal that brings everyone to the table without needing an announcement.

Tips and Tricks for the Perfect Chicken Pot Pie Casserole

• Shortcut magic: Leftover rotisserie chicken saves time and adds flavor.
• Make it lighter: Try low-fat cream of chicken soup and reduced-sodium broth.
• Add variety: Swap the veggies for what you have on hand—peas, corn, or green beans all work beautifully.
• Biscuit perfection: For extra golden biscuits, brush the tops with a little melted butter before baking.
• Avoid soggy bottoms: Make sure your filling isn’t too runny; it should be thick enough to hold the biscuits without soaking them.

Storage

Refrigerate leftovers in an airtight container for up to 3 days. To reheat, pop a serving in the oven at 350°F for 10–15 minutes or microwave for 1–2 minutes. You can also freeze it—just wrap it tightly and bake directly from frozen when ready, adding an extra 10 minutes to the cook time.

FAQs

Can I make this ahead of time?
Yes! Assemble the filling and store it in the fridge (covered) for up to 24 hours. Add the biscuits just before baking.

Can I use homemade biscuits?
Absolutely. If you’re feeling fancy, whip up your own biscuit dough for that extra homemade touch.

Can I use turkey instead of chicken?
Of course! It’s a fantastic way to use up leftover holiday turkey.

Conclusion

This Chicken Pot Pie Casserole with Biscuit Topping is the kind of dinner that reminds you why comfort food exists. It’s warm, hearty, and filled with love—just like the recipes that get passed down through generations. Whether you’re cooking for family or just yourself on a cozy night in, this dish hits the spot every single time.

If you love easy, comforting dinners, check out some of my other cozy favorites like Crock Pot Cheeseburger Soup or Chicken Broccoli Rice Casserole.

Now go grab that biscuit dough and make your kitchen smell like home.

Follow us on Pinterest for weekly slow cooker inspiration, or join the conversation over on our Facebook page where fellow food lovers share their favorite comfort meal.

Print