Easy Chicken Pot Pie Recipe With Biscuits
When it comes to cozy comfort food, few dishes rival a Chicken Pot Pie. This recipe takes all the flavors of a traditional chicken pot pie and transforms them into a hearty, family-friendly casserole that’s both delicious and easy to prepare. With tender chicken, a medley of vegetables, and a topping of flaky biscuits, this Chicken Pot Pie Casserole is sure to please the whole family.
Ingredients
- 8-count can of flaky biscuits (Grands biscuits work best)
- 3 cups cooked and chopped chicken breasts
- 1 cup frozen mixed vegetables (peas, carrots, green beans)
- 1/2 cup diced onion
- 1/2 cup diced celery
- 1/4 cup butter
- 1/3 cup all-purpose flour
- 2 cups chicken broth
- 1 cup whole milk
- 1 teaspoon dried thyme
- 1 teaspoon garlic powder
- 1/4 teaspoon black pepper
Directions
- Preheat the Oven: Preheat your oven to 375°F. Spray a casserole dish or a 9X13-inch baking dish with cooking spray and set it aside.
- Cook the Vegetables: In a large skillet over medium heat, melt the butter. Add the onion and celery, cooking until they begin to soften.
- Make the Sauce: Stir in the flour and cook for 1-2 minutes, until the mixture is well combined and slightly golden.
Gradually whisk in the chicken broth and milk, stirring until the mixture thickens.
- Add the Chicken and Veggies: Stir in the frozen mixed vegetables, cooked chicken, dried thyme, garlic powder, and black pepper. Cook for a few more minutes until the vegetables are heated through.
- Assemble the Casserole: Transfer the chicken pot pie filling to the prepared baking dish.
Layer the biscuits evenly over the chicken mixture.
- Bake: Bake in the preheated oven for 25-27 minutes or until the biscuits are golden brown and the filling is bubbly.
Round out your dinner plans with more comforting chicken dishes from SouthernKissed. For cozy classics, try Quick and Easy Chicken and Dumplings or Chicken Noodle Casserole. Craving something creamy? Check out Southern Chicken Tetrazzini or Chicken Divan. And for soup lovers, Creamy Tuscan Chicken Soup and Chicken Pot Pie Soup bring all the flavor of a casserole in a warm, spoonable form.
Chicken Pot Pie Casserole
Ingredients
- 3 cups chicken cooked and chopped
- 1 cup frozen mixed vegetables peas, carrots, green beans
- ½ cup diced onion
- ½ cup diced celery
- ¼ cup butter
- ⅓ cup all-purpose flour
- 2 cups chicken broth
- 1 cup milk
- 1 teaspoon dried thyme
- 1 teaspoon garlic powder
- ¼ teaspoon black pepper
- 8 count refrigerated biscuits
Instructions
- Preheat your oven to 375°F. Spray a casserole dish or a 9X13 inch baking dish with cooking spray and set it aside.
- In a large skillet over medium heat, melt the butter. Add the onion and celery, cooking until they begin to soften.
- Stir in the flour, cooking for 1-2 minutes until the mixture is well combined and slightly golden. Gradually whisk in the chicken broth and milk, stirring until the mixture thickens.
- Stir in the frozen mixed vegetables, cooked chicken, dried thyme, garlic powder, and black pepper. Cook for a few more minutes until the vegetables are heated through.
- Transfer the chicken pot pie filling to the prepared baking dish. Layer the biscuits evenly on top of the chicken mixture.
- Bake in the preheated oven for 25-27 minutes or until the biscuits are golden brown and the filling is bubbly.
Notes
Nutrition
Storage and Reheating
- Refrigerator: Store leftovers in an airtight container in the fridge for up to 3 days.
- Freezer: To freeze, cool the casserole completely, then cut it into individual portions. Wrap each portion in plastic wrap and place it in an airtight container. Freeze for up to 2 months.
- Reheating:
- From Refrigerator: Preheat the oven to 350°F, cover the casserole with aluminum foil, and bake for 20-25 minutes.
- From Freezer: Preheat to 350°F and bake covered for 45-60 minutes, or microwave in 1-2 minute intervals, stirring occasionally.
Tips for the Best Chicken Pot Pie Casserole
- Homemade Biscuit Dough: If you prefer homemade biscuit dough, feel free to use your favorite recipe. Roll out the dough and arrange it over the filling before baking.
- Thicker Sauce: For a thicker, creamier sauce, use heavy cream instead of whole milk.
- Golden Brown Biscuits: To achieve perfectly golden brown biscuits, brush the tops with melted butter before baking.
***Originally published August 14, 2023.***
Final Bite
Love this hearty casserole as much as we do? Share your favorite add-ins or side dishes in the comments, and pass this recipe along to friends and family who crave easy, crowd-pleasing chicken dinners.
This was so delicious. My family loved it so much that there’s no leftovers.
We’re so happy you love it!
can I use crescent rolls unrolled flat instead of biscuits
Good question!
While we have not tried it, you should be able to use crescent rolls as a topping for this chicken pot pie casserole. The baking time will need to be reduced to about 15-16 minutes due to rolled-out crescent rolls being less dense and baking much quicker.
If you try this, please come back and let us know how it turned out.
great recipe.
Thanks!
I’ve made this any times. one of my kids favorites. However, the rolls ontop never seem to cook underneath. They stay mushy. I’ve cooked them separate and served on the side.
That does tend to happen. What you do is the best way to keep the biscuits from becoming soggy on the bottom. (We are fans of using canned biscuits in chicken and dumplings, so we are used to the soft texture of the moist biscuits.)