This post may contain affiliate links. Please read our disclosure policy.
This Chicken Pot Pie Casserole gives you everything you love about chicken pot pie with none of the crust work, and it is one of my most requested weeknight dinners. Under the golden, flaky Grands biscuits is a creamy chicken and vegetable filling that all bakes up in one dish. Every scoop is warm, hearty, and the kind of comfort food my family asks for on repeat.
It is the dinner I reach for when I have a rotisserie chicken to use up and a hungry family to feed fast. It comes together in one dish, feeds six, and it is easy to halve for a smaller night or double for a potluck.
What makes this version work is how the biscuits get handled. They go on par-baked, then finish on top of the hot filling, so you end up with flaky biscuits that are cooked in the center and a creamy filling underneath, not a soggy or raw topping.
If you love this filling, I have turned it into a few other easy dinners too, like my chicken pot pie soup and my chicken pot pie skillet.
TESTED & PERFECTED
Why I Went Back and Retested the Biscuit Timing
I went back into the kitchen on this one because the biscuits kept coming out golden on top but doughy in the middle. I retested batch after batch until they cooked all the way through and stayed flaky. Now it comes out right every time, and it is the version I trust enough to make for company.
The Step People Always Skip
Par-bake the biscuits before they go on the casserole. Par-baking means partly baking them on their own first, so they get a head start before they finish cooking on top of the filling. This is the step that keeps them from coming out raw and doughy in the middle.
Bake the biscuits on their own at 375 degrees for 5 minutes first. They will barely color, and that is exactly right. Then set them on the hot filling, bake the casserole for 10 minutes, tent it with foil, and bake 8 more minutes. That timing cooks the biscuits through and turns them golden without the tops burning.
What You’ll Need
- Grands biscuits: Use Grands or another thick, flaky biscuit. Thin biscuits or crescent rolls bake unevenly and can go soft under the filling, while a sturdy biscuit holds its shape and stays fluffy on top.
- Rotisserie chicken: Already cooked and full of flavor, so it saves you a step. Any cooked chicken works here. If you start with raw chicken, cook it first before it goes into the filling.
- Cream of chicken soup: This is what thickens the filling into a creamy sauce with no extra flour needed. Two cans plus the milk gives you the right consistency without it turning gluey.
- Frozen mixed vegetables: A frozen blend of corn, peas, carrots, and green beans keeps this fast. Add them straight from the freezer with no thawing.
- Butter and garlic powder: The melted garlic butter brushed over the biscuits is what gives them a golden, savory top. Swap the garlic powder for onion powder, thyme, or Italian seasoning if you prefer.
How to Make Chicken Pot Pie Casserole
Step 1: Par-Bake the Biscuits Preheat the oven to 375 degrees. Place the biscuits on a baking sheet and bake for 5 minutes, then take them out and leave the oven on.
Step 2: Cook the Vegetables Melt 2 tablespoons of butter in a large skillet over medium-high heat. Add the frozen vegetables and cook for 10 to 15 minutes, stirring now and then.
Step 3: Make the Filling Stir in the chicken, milk, cream of chicken soup, 1 teaspoon salt, and 1/2 teaspoon pepper. Heat about 5 minutes, until the filling is bubbly and hot.
Step 4: Assemble Spray a 9×13 dish with nonstick spray and spread the filling evenly. Set the par-baked biscuits on top, baked side down and raw side up, in 2 rows of 4.
Step 5: Butter the Biscuits Add the remaining 2 tablespoons of butter and the garlic powder to a small microwave-safe bowl. Microwave covered in 30-second increments until fully melted, then pour it evenly over the tops of the biscuits.
Step 6: Bake Bake for 10 minutes, then tent with foil and bake 8 more minutes, until the biscuits are golden and cooked through. Serve warm.
What to Serve With It
This casserole is hearty enough to stand on its own, but it rounds out nicely with a simple side. Since there is no bottom crust, I like to serve it over mashed potatoes or with a green salad. Roasted vegetables work well too.
Storage
Store leftovers in an airtight container in the fridge for up to 3 days. The biscuits soften as they sit, so I like to pull them off and crisp them up separately while the filling reheats.
To make it ahead, cover the unbaked casserole with plastic wrap and foil and freeze it for up to 3 months, then bake it straight from the freezer.
“I’ve been searching for an easy pot pie casserole for a while! This recipe did the trick! Thankful for recipes like this!!”
More Casserole Recipes
Chicken Pot Pie Casserole
Ingredients
- 1 can Grands biscuits 8 biscuits
- 4 tablespoons unsalted butter divided
- 4 cups frozen vegetable variety corn, peas, carrots, green beans
- 4 cups shredded rotisserie chicken
- 2 cups milk
- 2 10.5 ounce cans Cream of Chicken soup
- 1 teaspoon Salt
- ½ teaspoon black pepper
- ½ teaspoon garlic powder
Instructions
- Preheat the oven to 375 degrees. Place the biscuits on a baking sheet and bake for 5 minutes. Remove from the oven and keep the oven on.1 can Grands biscuits
- While the biscuits bake, melt 2 tablespoons of butter in a large skillet over medium-high heat. Add the frozen vegetables and cook for 10 to 15 minutes, stirring occasionally.2 tablespoons unsalted butter, 4 cups frozen vegetable variety
- Add the chicken, milk, cream of chicken soup, salt, and pepper. Stir to combine and heat for 5 minutes, until the mixture is fully heated and bubbly hot.4 cups shredded rotisserie chicken, 2 cups milk, 2 10.5 ounce cans Cream of Chicken soup, 1 teaspoon Salt , ½ teaspoon black pepper
- Spray a 9×13 casserole dish with nonstick spray. Pour in the filling and spread it evenly.
- Place the par-baked biscuits on top, baked side down and raw side up, in 2 rows of 4.
- Place the remaining 2 tablespoons of butter and the garlic powder in a small microwaveable bowl. Microwave in 30 second increments, covered, until melted. Brush over the biscuits.2 tablespoons unsalted butter, ½ teaspoon garlic powder
- Bake for 10 minutes, then tent with foil and bake for 8 more minutes, until the biscuits are golden brown and cooked through. Serve warm.
Jenn’s Notes
Nutrition Info
This chicken pot pie recipe is so hearty and delicious. The filling is nice and creamy and so full of flavor. On those cold nights when you are craving the ultimate comfort, this is going to be your first choice for a recipe!
Sometimes we hate it but all together we like it.
We do not like anything else you post.
I love this recipe! I use it every week! My family is a big fan of this, but we don’t like anything else. We all weigh five hundred pounds.
Wondering what you mean by putting the already baked biscuits with the baked side down and the raw side up?
Hi Shari, you take the baked biscuits and you want to flip them over so the part that was against the pan when you baked them is now on top. This will get the bottom part browned.
This is so good!!
I love this food she makes it so good
So glad you enjoyed it!
Loved this. Will make it again. I live alone and wonder how to reheat leftover and can this be frozen and reheated?
I’ve been searching for an easy pot pie casserole for awhile! This recipe did the trick! Thankful for recipes like this!!
Doubled the filling and it was perfect! (Used 2 bags of frozen mixed vegetables, and cooked 3 chicken breasts in the insta pot for 30 min with a splash of chicken broth, salt, and heavy on the black pepper.) My family of 4 loved it and we all had seconds!
How many oz of cream of chicken soup
I am looking for a Bundt cake that has a tunnel of filling in center like lemon filling in yellow cake, not the cakes you make bundt than poke holes in please can you get me a recipe for one?