Chicken Pot Pie Casserole with Biscuits Recipe

If you’re on the hunt for comfort food that feels like a warm hug, let me introduce you to my absolutely favorite Chicken Pot Pie Casserole with Biscuits Recipe. It’s that magical blend of creamy chicken filling and fluffy, golden biscuits baked right on top—trust me, your oven will be filling your kitchen with the most delicious smell in no time. Whether you’re cooking for your family or meal-prepping for the week, this casserole is a total crowd-pleaser that’s simple to make and seriously satisfying.

this Recipe

Ingredients You’ll Need

These ingredients come together perfectly to create creamy, comforting layers of chicken and veggies beneath that buttery biscuit topping. I like to use fresh thyme when I can, but dried works just fine, too. And yes, those refrigerated jumbo biscuits are the secret shortcut that keep things simple without sacrificing flavor.

• Yellow Onion: Adds natural sweetness and depth to your filling.
• Carrots: Provide a tender, slightly sweet crunch that balances the creaminess.
• Celery: Adds that classic chicken pot pie savory note and texture.
• Garlic: A little punch that brings all the flavors together.
• Fresh or Dried Thyme: The herbaceous touch that makes this filling taste so cozy.
• Unsalted Butter: Needed both for sautéing veggies and brushing on biscuit tops.
• Kosher Salt & Black Pepper: Enhances all the flavors perfectly.
• All-Purpose Flour: Helps thicken the creamy sauce without clumps.
• Low-Sodium Chicken Broth: Keeps the casserole rich but not overly salty.
• Milk (Whole or 2%): Adds creaminess to the filling.
• Cooked Boneless Chicken: The star protein—shredded or diced works best.
• Frozen Peas: Toss these in straight from the freezer for a pop of color and sweetness.
• Refrigerated Jumbo Biscuits: The effortless biscuit topping that browns beautifully.

Variations

I love how flexible this Chicken Pot Pie Casserole with Biscuits Recipe is. You can tweak it to suit what’s in your fridge or your dietary preferences, really making it your own. Here are some of my favorite ways to switch things up.

• Vegetarian Version: I once swapped the chicken for hearty mushrooms and added extra veggies like zucchini and bell pepper; it was surprisingly rich and satisfying.
• Herb Variations: Rosemary or sage are great alternatives to thyme if you want a twist on the flavor profile.
• Cheesy Boost: Sometimes I sprinkle shredded cheddar cheese over the biscuits right before baking for an extra indulgent finish.
• Gluten-Free Option: Use gluten-free flour for the filling and gluten-free biscuit dough if you find one, so everyone can enjoy it.

How to Make Chicken Pot Pie Casserole with Biscuits Recipe

Step 1: Prep Your Veggies and Herbs

Start by dicing one medium yellow onion — I use about 1 ½ cups — and chopping your carrots and celery into ½-inch pieces for even cooking. Mince two garlic cloves and strip the leaves from a bunch of fresh thyme (or measure out dried). Having your veggies prepped before melting the butter means you won’t be scrambling to keep the skillet warm or overcooking anything.

Step 2: Sauté Until Soft and Flavored

Melt 4 tablespoons of butter over medium-high heat in a large skillet, then add your chopped onion, carrots, celery, thyme, salt, and pepper. Sauté everything for 5 to 7 minutes until the veggies soften and start to caramelize just a little. This step is key because those caramelized bits add depth and richness to the sauce later.

Step 3: Build the Creamy Filling

Sprinkle ¼ cup of all-purpose flour over the sautéed veggies and stir it in so it coats everything evenly. Add minced garlic here and cook for about 30 seconds until fragrant—don’t skip this! Slowly pour in 2 cups of chicken broth and 1 cup of milk, stirring constantly to prevent lumps. Bring it all to a boil, then reduce to a simmer until thick enough to coat the back of a spoon—this usually takes about 4 to 5 minutes.

Step 4: Add Chicken and Peas, Then Transfer

Stir in about 1 pound of cooked, shredded chicken and 1 cup frozen peas (no need to thaw) into your creamy mixture. Taste for seasoning and adjust with salt or pepper if needed. Pour everything into a 9×13-inch baking dish, spreading it out evenly so each bite is balanced.

Step 5: Top with Biscuits and Bake

Open your can of refrigerated jumbo biscuits and arrange them over the filling in a single layer. Pop the casserole into a 375°F oven and bake for 20 to 30 minutes until the biscuits are golden, fluffy, and cooked through, and the filling is bubbling. I recommend checking after 15 minutes to rotate the pan and tent the biscuits with foil if they brown too quickly — it keeps the tops perfect without burning.

Step 6: Brush With Butter for a Gorgeous Finish

While the casserole bakes, melt the last 2 tablespoons of butter. As soon as you pull it out of the oven, brush that butter over the biscuit tops—this extra step adds shine, moisture, and flavor that makes all the difference.

How to Serve Chicken Pot Pie Casserole with Biscuits Recipe

Garnishes

I usually keep garnishes simple with a sprinkle of fresh chopped parsley or thyme leaves right before serving. It adds a pop of color and fresh flavor that brightens the creamy richness of this dish. Sometimes a grating of sharp cheddar cheese on top of the biscuits before baking adds a cheesy twist my family absolutely adores.

Side Dishes

This casserole stands tall on its own, but I love pairing it with a fresh green salad tossed in a tangy vinaigrette to cut through the richness. Roasted Brussels sprouts or simply steamed green beans with lemon zest bring a nice texture contrast and keep the meal balanced.

Creative Ways to Present

For special occasions, I’ve served this casserole in individual ramekins topped with a single biscuit for each plate—everyone gets their own perfectly portioned pot pie. It feels fancy but is so easy to do. Plus, you can get creative with biscuit shapes or add little cut-out dough decorations on top before baking.

Make Ahead and Storage

Storing Leftovers

I like to cool the casserole completely before transferring leftovers to an airtight container and storing in the fridge. It keeps nicely for up to 3 days. When I reheat, I find the biscuits stay soft and delicious without drying out when covered.

Freezing

I’ve frozen this casserole successfully without the biscuits on top—freeze just the filling in a freezer-safe dish. When ready to eat, thaw overnight in the fridge and add fresh biscuits on top before baking. This way, you keep that fluffy biscuit texture fresh.

Reheating

Reheat leftovers in a 350°F oven, covered loosely with foil for about 20 minutes, until warmed through and the biscuit tops regain a nice touch of crispness. Microwaving is faster but tends to make biscuits soggy, so I avoid it if I want that fresh-baked feel.

FAQs

Final Thoughts

I absolutely love how this Chicken Pot Pie Casserole with Biscuits Recipe comes together effortlessly and still tastes like a special Sunday dinner. It’s the kind of dish that makes your family feel cared for and your kitchen smell like home. Give it a try—I promise you’ll find it’s the perfect cozy meal that never gets old, and you’ll wonder why you ever made chicken pot pie any other way.

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