Chicken Pot Pie Casserole With Biscuits – Cozy, Family-Friendly Comfort Food

This chicken pot pie casserole with biscuits tastes like a warm hug on a chilly night. It’s creamy, savory, and loaded with tender chicken and vegetables, all tucked under golden, buttery biscuits. The best part?

It’s easy enough for a weeknight and special enough for Sunday dinner. If you love classic pot pie but want something simpler and faster, this version is your new go-to. It’s hearty, practical, and guaranteed to make your kitchen smell amazing.

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Chicken Pot Pie Casserole With Biscuits – Cozy, Family-Friendly Comfort Food

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Prep Time 15 minutes mins

Cook Time 30 minutes mins

Total Time 45 minutes mins

Servings: 6 servings

Ingredients Method

Ingredients

  

• 2 tablespoons unsalted butter
• 1 tablespoon olive oil
• 1 medium yellow onion, diced
• 2 medium carrots, diced
• 2 celery stalks, diced
• 3 cloves garlic, minced
• 1/3 cup all-purpose flour
• 2 1/2 cups low-sodium chicken broth
• 3/4 cup whole milk or half-and-half
• 3 cups cooked chicken, shredded or diced (rotisserie works great)
• 1 1/2 cups frozen peas (no need to thaw)
• 1 teaspoon kosher salt (plus more to taste)
• 1/2 teaspoon black pepper
• 1 teaspoon fresh thyme leaves (or 1/2 teaspoon dried)
• 1/2 teaspoon dried parsley (optional)
• 1 tablespoon lemon juice (brightens the sauce)
• 1 can (16–17 oz) refrigerated biscuit dough (8 biscuits)
• 1 tablespoon melted butter (for brushing on top)

Method

 

1. Prep and preheat: Heat the oven to 400°F (200°C). Grease a 9×13-inch baking dish.
2. Sauté the veggies: In a large skillet, heat butter and olive oil over medium heat. Add onion, carrots, and celery. Cook 6–8 minutes, stirring, until softened. Add garlic and cook 30 seconds.
3. Build the roux: Sprinkle flour over the vegetables. Stir well and cook 1–2 minutes to remove the raw flour taste.
4. Add liquid: Slowly whisk in the chicken broth, then the milk. Simmer, stirring, until thick and creamy, 3–5 minutes.
5. Season and enrich: Stir in salt, pepper, thyme, parsley, and lemon juice. Taste and adjust seasoning.
6. Add chicken and peas: Fold in the cooked chicken and frozen peas. Warm through for 1–2 minutes.
7. Assemble: Transfer the filling to the baking dish. Top evenly with the biscuit dough pieces. You can keep them whole or cut each biscuit in half for more coverage and faster baking.
8. Bake: Brush biscuits with melted butter. Bake 18–25 minutes, until biscuits are golden and cooked through and the filling is bubbly around the edges.
9. Rest and serve: Let the casserole rest 5–10 minutes so the sauce sets slightly. Serve hot.

What Makes This Recipe So Good

• Weeknight-friendly: Uses cooked chicken and store-bought biscuits for speed without sacrificing comfort.
• One-pan feel: The filling comes together in one skillet, then bakes in the same dish.
• Creamy but not heavy: A simple roux and broth make a rich sauce without canned soup.
• Customizable: Swap veggies, use rotisserie chicken, or try turkey after the holidays.
• Kid-approved: Familiar flavors and flaky biscuits make it an easy crowd-pleaser.

Ingredients

• 2 tablespoons unsalted butter
• 1 tablespoon olive oil
• 1 medium yellow onion, diced
• 2 medium carrots, diced
• 2 celery stalks, diced
• 3 cloves garlic, minced
• 1/3 cup all-purpose flour
• 2 1/2 cups low-sodium chicken broth
• 3/4 cup whole milk or half-and-half
• 3 cups cooked chicken, shredded or diced (rotisserie works great)
• 1 1/2 cups frozen peas (no need to thaw)
• 1 teaspoon kosher salt (plus more to taste)
• 1/2 teaspoon black pepper
• 1 teaspoon fresh thyme leaves (or 1/2 teaspoon dried)
• 1/2 teaspoon dried parsley (optional)
• 1 tablespoon lemon juice (brightens the sauce)
• 1 can (16–17 oz) refrigerated biscuit dough (8 biscuits)
• 1 tablespoon melted butter (for brushing on top)

Instructions

1. Prep and preheat: Heat the oven to 400°F (200°C).
   

   Grease a 9×13-inch baking dish.

   
   
2. Sauté the veggies: In a large skillet, heat butter and olive oil over medium heat. Add onion, carrots, and celery. Cook 6–8 minutes, stirring, until softened.
   

   Add garlic and cook 30 seconds.

   
   
3. Build the roux: Sprinkle flour over the vegetables. Stir well and cook 1–2 minutes to remove the raw flour taste.
4. Add liquid: Slowly whisk in the chicken broth, then the milk. Simmer, stirring, until thick and creamy, 3–5 minutes.
5. Season and enrich: Stir in salt, pepper, thyme, parsley, and lemon juice.
   

   Taste and adjust seasoning.

   
   
6. Add chicken and peas: Fold in the cooked chicken and frozen peas. Warm through for 1–2 minutes.
7. Assemble: Transfer the filling to the baking dish. Top evenly with the biscuit dough pieces.
   

   You can keep them whole or cut each biscuit in half for more coverage and faster baking.

   
   
8. Bake: Brush biscuits with melted butter. Bake 18–25 minutes, until biscuits are golden and cooked through and the filling is bubbly around the edges.
9. Rest and serve: Let the casserole rest 5–10 minutes so the sauce sets slightly. Serve hot.

Storage Instructions

• Refrigerator: Cool completely, then cover and refrigerate up to 3 days.
• Freezer: For best results, freeze the filling only (without biscuits) up to 3 months.
  

  Thaw overnight, reheat in a dish, and add fresh biscuits before baking.

  
  
• Reheating: Warm covered in a 350°F oven for 15–20 minutes. If biscuits begin to darken, tent with foil. Individual portions reheat well in the microwave, but the biscuits stay crisper in the oven.

Why This is Good for You

• Lean protein: Chicken provides satisfying protein to keep you full.
• Vegetables: Carrots, peas, celery, and onion add fiber, vitamins, and a little natural sweetness.
• Balanced comfort: You get a cozy, creamy meal that’s still balanced with veggies and protein.
  

  You can lighten it further by using milk instead of half-and-half.

  
  

Common Mistakes to Avoid

• Skipping the roux cook time: If you don’t cook the flour for at least a minute, the sauce can taste chalky.
• Over-thinning the sauce: The filling should be thick before baking. If it’s too thin in the pan, simmer a bit longer.
• Undercooked biscuits: Make sure the centers are baked through. If the tops brown too fast, loosely cover with foil and continue baking.
• Uneven biscuit placement: Crowding can lead to doughy spots.
  

  Space them evenly so steam escapes.

  
  
• Forgetting to rest: Letting the casserole sit for a few minutes helps the filling set and makes serving cleaner.

Recipe Variations

• Turkey version: Swap the chicken for leftover turkey. Great after Thanksgiving.
• Mushroom and herb: Add 8 ounces sliced mushrooms with the onions for earthy flavor, and increase thyme.
• Cheddar-topped biscuits: Sprinkle shredded sharp cheddar over the biscuits in the last 5 minutes of baking.
• Veggie-heavy: Add corn or green beans. Keep the total veg around 2–2.5 cups so the sauce stays balanced.
• Lighter option: Use 2% milk and reduce butter by 1 tablespoon.
  

  Still creamy, just a bit lighter.

  
  
• From-scratch biscuits: If you prefer homemade, drop biscuit dough by spoonfuls over the top and bake until cooked through.
• Dairy-free: Use olive oil instead of butter and a creamy, unsweetened plant milk. Choose biscuits that fit your needs or make dairy-free drop biscuits.

FAQ

Can I use canned soup instead of making the sauce?

Yes. Stir in one can of cream of chicken soup plus about 1 to 1 1/4 cups chicken broth until thick and creamy.

Adjust seasoning to taste.

Do I need to cook the peas first?

No. Frozen peas go straight into the filling and cook perfectly in the oven.

What kind of chicken works best?

Rotisserie chicken is convenient and tasty. Leftover roasted or poached chicken also works.

Aim for bite-size pieces so every spoonful has chicken.

How do I know the biscuits are done?

They should be deeply golden on top and cooked through in the center. If you’re unsure, lift one slightly to check the underside no raw dough should remain.

Can I make it ahead?

Yes. Assemble the filling in the dish, cover, and refrigerate up to 24 hours.

When ready to bake, warm the filling in the oven for 10 minutes, then add biscuits and bake until done.

What if my sauce is too thick?

Whisk in a splash of warm broth or milk until it loosens to a creamy consistency. Add gradually so it doesn’t turn soupy.

Can I add potatoes?

Yes. Dice small and par-cook them until just tender before adding, or use thawed frozen diced potatoes.

Keep total veg balanced so the sauce doesn’t feel dry.

Wrapping Up

Chicken pot pie casserole with biscuits delivers everything you love about classic pot pie with less fuss. The creamy filling, tender chicken, and golden biscuits make it a reliable favorite for busy nights and relaxed weekends. Keep the ingredients on hand, and you’ll always have a comforting dinner ready to go.

Warm, simple, and satisfying this is comfort food done right.