If there’s one meal that wraps you in a cozy kitchen hug after a long day, it’s this Homemade Chicken Pot Pie Casserole. It’s creamy, hearty, and topped with golden biscuits that practically beg to be pulled apart. This isn’t just comfort food—it’s a lifesaver for busy nights when you want something warm, filling, and family-approved.
Hi, I’m Jessica from Nourish Well Recipes, and as a Texas mama of three, I know exactly what it’s like to need dinner on the table—fast—but still crave something homemade. This casserole has saved me more than once on those chaotic school nights when everyone’s hungry, and the clock’s ticking louder than my sanity.
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Why You’ll Love This Homemade Chicken Pot Pie Casserole
This dish takes all the flavors of a traditional chicken pot pie—the tender chicken, creamy filling, and buttery topping—and simplifies it into a one-pan wonder. No fussing with pie crusts or endless cleanup. Just mix, bake, and savor every bite.
- Quick prep (just 15 minutes!)
- Uses rotisserie chicken for easy cooking
- Family-friendly comfort food
- Perfect for meal prep or next-day leftovers
It’s one of those recipes that instantly feels like home.
What Does Homemade Chicken Pot Pie Casserole Taste Like?
Imagine a warm, savory chicken filling rich with buttery gravy, dotted with peas, carrots, and sweet corn. Then picture that topped with flaky, golden biscuits—soft underneath, crispy on top. Each bite is creamy, tender, and full of nostalgic flavor.
It’s the taste of Sunday supper without the Sunday stress.
Ingredients You’ll Need for Homemade Chicken Pot Pie Casserole
When it comes to making this Homemade Chicken Pot Pie Casserole, the beauty lies in its simplicity. Each ingredient adds a layer of warmth and comfort, making this dish taste like it’s been simmering in your kitchen all day—even if you whipped it up in under an hour. I like to think of this casserole as the “lazy-day version” of a Sunday dinner: minimal effort, maximum comfort.
Let’s take a closer look at each ingredient and how it contributes to that creamy, crave-worthy flavor that makes this Homemade Chicken Pot Pie Casserole so irresistible.
1. Cooked Chicken – 3 Cups, Diced or Shredded
The star of the show! You can use leftover baked chicken, boiled chicken, or a store-bought rotisserie chicken if you’re short on time. The key is to shred or dice it into bite-sized pieces for that perfect texture in every scoop.
If you love easy chicken recipes like this, you might also enjoy my Chicken Stuffing Bake or Swiss Chicken Casserole Recipe — both are family favorites that turn simple chicken into hearty comfort food.
2. Frozen Peas and Carrots – 1 Cup
This colorful mix brings balance and brightness to the casserole. The peas add a gentle sweetness, while the carrots bring that classic earthy flavor. You don’t need to thaw them—just toss them in frozen. They’ll cook beautifully right in the sauce, saving you precious prep time.
3. Frozen Corn (Optional) – ½ Cup
Corn isn’t traditional in every pot pie, but I love adding it for extra color and a touch of natural sweetness. It complements the savory filling perfectly and gives the Homemade Chicken Pot Pie Casserole that homestyle, “made with love” vibe.
If you like the cozy sweetness of corn-based comfort food, you’ll also love my Slow Cooker Amish Corn Chowder — it’s a classic that warms you right up from the inside out.
4. Butter – ⅓ Cup
Butter is where the magic begins. It adds that rich, creamy depth to your sauce and helps create the perfect roux—the foundation for your casserole’s silky filling. Use real butter for the best flavor; margarine just doesn’t give that same comforting richness.
5. All-Purpose Flour – ⅓ Cup
This simple ingredient is what thickens your sauce into that irresistible, gravy-like texture. When whisked with butter, it forms the base that holds your casserole together. The trick is to cook it just long enough to remove the raw flour taste, about one to two minutes.
6. Seasonings – Salt, Black Pepper, Garlic Powder, and Onion Powder
- Salt (½ teaspoon): Enhances every flavor and brings the whole dish into balance.
- Black Pepper (¼ teaspoon): Adds a subtle warmth and depth without overpowering.
- Garlic Powder (¼ teaspoon): Brings a savory undertone that ties the filling together.
- Onion Powder (¼ teaspoon): Adds a mild sweetness and helps round out the flavors.
These seasonings might seem simple, but together they create the perfect savory backbone for your Homemade Chicken Pot Pie Casserole. You can always add herbs like thyme, rosemary, or parsley if you want to add your own signature twist.
7. Chicken Broth – 1¾ Cups
A good-quality chicken broth is key here—it’s the liquid gold that brings all the flavors to life. Whether you use homemade stock or store-bought broth, this ingredient infuses every bite with cozy, savory comfort.
For a heartier homemade broth option, check out my Homemade Chicken Noodle Soup recipe—it’s packed with flavor and makes a great base for all your casseroles and soups.
8. Milk – ⅔ Cup
Milk gives your sauce that creamy consistency we all love. Whole milk works best for richness, but 2% or even oat milk can be used if you prefer something lighter. The milk combines with the butter and flour to make the filling luxuriously smooth without feeling heavy.
9. Refrigerated Biscuit Dough – 1 Can (16 oz)
This is the secret weapon that transforms a simple chicken filling into a golden, bakery-style casserole. The biscuits bake right on top, soaking up a little of that creamy sauce underneath while staying crisp and flaky on top.
If you’d like, brush the biscuits with a little melted butter or garlic butter before baking for an extra golden, flavorful finish. It gives that “just from the oven” bakery scent that fills the kitchen and makes everyone ask when dinner’s ready.
Ingredient Recap for Homemade Chicken Pot Pie Casserole
- 3 cups cooked chicken, diced or shredded
- 1 cup frozen peas and carrots
- ½ cup frozen corn (optional)
- ⅓ cup butter
- ⅓ cup all-purpose flour
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ¼ teaspoon garlic powder
- ¼ teaspoon onion powder
- 1¾ cups chicken broth
- ⅔ cup milk
- 1 can (16 oz) refrigerated biscuit dough
Each of these simple ingredients works together to create a comforting, creamy, and flavorful Homemade Chicken Pot Pie Casserole that your family will request again and again. Whether you’re feeding hungry kids after school or cozying up on a cold evening, this recipe delivers all the warmth of a traditional chicken pot pie—with a fraction of the effort.
For another cozy, crowd-pleasing dinner, try my Stuffing Chicken Casserole Recipe. It’s another reader favorite that brings that same homey satisfaction to your dinner table.
How to Make Homemade Chicken Pot Pie Casserole
There’s something so satisfying about watching simple ingredients come together into a warm, bubbly, golden masterpiece like this Homemade Chicken Pot Pie Casserole. It’s one of those meals that instantly feels like a hug from your kitchen—rich, savory, and made with love.
Below, I’ll walk you through the entire process step-by-step. Even if you’re not a seasoned cook, this method makes it easy to bring that nostalgic, from-scratch flavor to your dinner table.
Step 1: Preheat Your Oven
Before anything else, preheat your oven to 375°F (190°C).
This ensures that when your Homemade Chicken Pot Pie Casserole hits the oven, it bakes evenly and those biscuits puff up beautifully golden on top.
While your oven warms, go ahead and grease a 9×13-inch baking dish with butter or nonstick spray. That will help your casserole release easily later—and keep cleanup simple.
Pro Tip: If you love cozy bakes like this one, try my Cheesy Chicken Crescent Bake. It’s another easy comfort dish that turns store-bought dough into pure magic.
Step 2: Make a Perfect Roux (The Creamy Base)
In a large skillet, melt ⅓ cup of butter over medium heat. Once melted, sprinkle in ⅓ cup of flour while stirring continuously.
This step forms your roux—a fancy French term for the buttery paste that thickens your casserole’s sauce. Cook it for 1–2 minutes, just until it’s bubbly and slightly golden.
Now, season it with:
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ¼ teaspoon garlic powder
- ¼ teaspoon onion powder
Keep stirring. The aroma at this point is your first sign you’re building that signature homemade flavor that makes Homemade Chicken Pot Pie Casserole taste so rich and comforting.
Step 3: Add the Liquid (And Watch the Magic Happen)
Slowly whisk in 1¾ cups of chicken broth. Then add ⅔ cup of milk.
The key word here is slowly—add a little liquid at a time while whisking to prevent lumps. Within a few minutes, you’ll notice the sauce thickening to that dreamy, gravy-like consistency that defines a good pot pie.
When the sauce starts to bubble softly and coat the back of a spoon, you’ll know it’s perfect.
If you’re a fan of this creamy style of cooking, you’ll also enjoy my Panera Broccoli Cheese Soup. It uses a similar technique to create that smooth, restaurant-worthy texture.
Step 4: Add the Good Stuff (Chicken and Veggies)
Now it’s time to fold in the heart of this casserole:
- 3 cups cooked chicken, diced or shredded
- 1 cup frozen peas and carrots
- ½ cup frozen corn (optional, but adds a nice pop of sweetness)
Give everything a good stir to combine, making sure the chicken and vegetables are evenly coated in that luscious sauce.
At this stage, the filling should look thick, creamy, and packed with color. Taste a spoonful—you might find yourself sneaking more than one bite (I always do).
Step 5: Assemble the Casserole
Pour your filling mixture into the prepared 9×13-inch baking dish. Use a spatula to spread it evenly from corner to corner. This helps the biscuits bake evenly and ensures that every serving gets a little bit of everything—chicken, veggies, and that rich sauce.
If you’re meal-prepping, you can stop right here. Cover the dish tightly and refrigerate it for up to 24 hours. When you’re ready to bake, just add the biscuits and pop it in the oven.
Step 6: Top It with Biscuit Dough
Open your can of refrigerated biscuit dough (I usually use Pillsbury Grands) and separate the biscuits. Gently flatten each one between your palms—just enough to help them bake evenly—and arrange them across the top of your casserole.
Leave a little space between each biscuit so they have room to puff up as they bake.
For extra flavor and a golden finish, brush the tops with a bit of melted butter or even a light drizzle of garlic butter. It makes the biscuits irresistibly flaky and gives your Homemade Chicken Pot Pie Casserole that “fresh from the bakery” shine.
Related Recipe: If you love buttery topping ideas, my Crock Pot Chicken and Gravy Recipe uses a similar concept—simple ingredients turned into something that tastes like comfort itself.
Step 7: Bake Until Golden and Bubbling
Slide the baking dish into your preheated oven and bake for 25–30 minutes.
You’ll know it’s done when:
- The biscuits are golden brown and slightly crisp on top.
- The filling is bubbling around the edges.
- Your kitchen smells like comfort and nostalgia had a baby.
If you notice your biscuits browning too quickly before the filling is fully heated, just cover the top loosely with foil during the last 10 minutes.
Step 8: Cool, Serve, and Enjoy
Once baked, remove your Homemade Chicken Pot Pie Casserole from the oven and let it rest for about 5 minutes before serving. This helps the filling set, making it easier to scoop and serve.
Grab your favorite serving spoon, dish up a generous portion, and watch the layers come together—flaky biscuits on top, creamy chicken filling underneath, and just the right balance of vegetables and flavor.
For the full comfort food experience, pair it with a crisp side salad or my Vegetable Stew for a meal that feels wholesome, hearty, and totally homemade.
Optional: Add a Personal Touch
- Sprinkle shredded cheddar or parmesan on top of the biscuits before baking for an extra cheesy finish.
- Add a teaspoon of thyme or rosemary into the sauce for a herby twist.
- For an elegant version, bake it in individual ramekins for cozy single servings.
Final Thought
This Homemade Chicken Pot Pie Casserole is more than just dinner—it’s a dish that turns an ordinary evening into a warm, satisfying family moment. The creamy filling, buttery biscuits, and comforting aroma make it one of those meals that brings everyone running to the table.
And the best part? It’s simple enough for a weeknight but delicious enough to serve at Sunday supper.
If this recipe becomes a staple in your kitchen (and I think it will), be sure to explore more cozy casseroles like my Stuffing Chicken Casserole Recipe or Buffalo Chicken Cauliflower Casserole. They carry that same home-cooked comfort, with just a little twist.
Tips and Tricks for Perfect Homemade Chicken Pot Pie Casserole
- Shortcut Queen? Use pre-cooked rotisserie chicken—it’s a lifesaver.
- For Extra Creaminess: Add a splash of heavy cream or a bit more milk.
- No Biscuit Dough? Swap with puff pastry or crescent rolls.
- Add Herbs: A pinch of thyme or rosemary gives it a cozy, homemade flair.
- Leftovers? Store in an airtight container in the fridge for up to 3 days. Reheat at 350°F until warmed through.
And if your biscuits brown too fast—just cover with foil during the last 10 minutes of baking.
Storage for Homemade Chicken Pot Pie Casserole
You can refrigerate leftovers for up to 3 days or freeze for up to 2 months. When reheating, bake covered in foil until warmed through to keep that filling creamy and those biscuits tender.
FAQs
Can I make this ahead of time?
Absolutely. Prepare the filling a day before and refrigerate. Add the biscuit topping just before baking.
Can I use turkey instead of chicken?
Yes! It’s a great way to use Thanksgiving leftovers.
Can I make it dairy-free?
Use olive oil instead of butter and a dairy-free milk like oat or almond. It’ll still taste amazing.
Serving Ideas
Pair this casserole with a crisp green salad or roasted veggies for a full meal. And if you’re into cozy soups, try it with my Crock Pot Cheeseburger Soup or Vegetable Stew—comfort food heaven!
Conclusion
This Homemade Chicken Pot Pie Casserole is proof that comfort food doesn’t have to be complicated. It’s warm, filling, and made with simple ingredients you probably already have. Whether it’s a chilly night or a midweek dinner rush, this recipe is your go-to for something that feels like home.
Try it tonight—and when your family asks for seconds (they will), you’ll know it’s a keeper.
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.
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Homemade Chicken Pot Pie Casserole: The Ultimate Family Favorite
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 6 servings
- Category: Casserole
- Method: Baking
- Cuisine: American
Description
This easy homemade chicken pot pie casserole is filled with tender chicken, vegetables, and a creamy sauce, all topped with golden, flaky biscuits. A cozy and comforting family dinner that’s simple to make and ready in under an hour!
Ingredients
- 3 cups cooked chicken, diced or shredded (rotisserie chicken works well)
- 1 cup frozen peas and carrots mix
- 1/2 cup frozen corn (optional)
- 1/3 cup butter
- 1/3 cup all-purpose flour
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 1 3/4 cups chicken broth
- 2/3 cup milk
- 1 can (16 oz) refrigerated biscuit dough (such as Pillsbury Grands)
Instructions
1. Preheat your oven to 375°F (190°C).
2. In a large skillet over medium heat, melt the butter. Once melted, sprinkle in the flour, salt, black pepper, garlic powder, and onion powder. Stir the mixture together until it forms a smooth paste and cook for about 1-2 minutes.
3. Slowly whisk in the chicken broth and milk. Continue stirring as the mixture thickens, about 3-5 minutes, until it reaches a gravy-like consistency.
4. Stir in the cooked chicken, frozen peas and carrots, and corn if using. Mix well and remove the skillet from heat.
5. Transfer the chicken mixture into a greased 9×13-inch baking dish and spread evenly.
6. Open the can of biscuit dough, flatten each biscuit slightly, and place them on top of the chicken mixture, leaving space between each.
7. Bake in the preheated oven for 25-30 minutes, or until the biscuits are golden brown and fully cooked.
8. Let the casserole rest for 5 minutes before serving. Enjoy!
Notes
Rotisserie chicken is a great time-saver for this recipe.
Frozen corn is optional but adds extra sweetness and texture.
You can swap the biscuit topping with puff pastry or crescent rolls for variation.
Letting the casserole rest before serving helps the filling set for easier scooping.
