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Chicken Pot Pie Casserole just got even easier with the additional of buttery, flaky biscuits on top! Like our classic Chicken and Rice casserole, this is a family-friendly recipe you’re sure to make again and again.

close up of chicken pot pie casserole with biscuits on top

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As fall approaches I’m ready to start breaking out all of my favorite comfort food recipes like chicken cordon bleu casserole, lasagna roll ups, and porcupine meatballs. While classic chicken pot pie is up there at the top of the list, it can be a bit cumbersome to make.

No worries though! This Chicken Pot Pie Casserole is made SUPER easy and WAY faster by replacing the pie crust with buttery, flaky biscuits!

Why I love this recipe

What’s not to love? Delicious carrots, peas, green beans, corn, and juicy chicken are in a flavorful sauce and topped with golden biscuits.

Like I mentioned, this recipe is easy and fast. It is a great way to use leftover chicken as well. It’s also delicious reheated, so make extra to enjoy the leftovers!

Ingredients

The ingredients in this recipe are all fairly common. The chicken pot pie filling is made from scratch so no cream of chicken soup is required.

extra virgin olive oil
chicken breasts
butter
frozen mixed vegetables
poultry seasoning
flour
chicken broth
heavy cream
biscuits (I use Pillsbury Grands)

Step by step

Dice the chicken breasts into bite-size pieces. Season with salt and pepper.
Heat the olive oil over medium-high heat in a large pan or Dutch oven. Sauté the chicken until cooked through, set aside.
Add butter and frozen veggies to the pan. Cook for 7-8 minutes or until vegetables are warm.
Add flour and stir to coat the vegetables. Cook 5 minutes.
Add chicken broth and scrape the bottom of the pan to deglaze and get all that great flavor!

adding flour to mixed vegetables in skillet

Add heavy cream and poultry seasoning and stir to mix.
Cook about 10 minutes or until thickened and bubbling.
Add chicken back to the pan.
Pour the chicken mixture into a 9 by 13 inch casserole dish. Top with the biscuit dough.
Bake 20 minutes or until biscuits are golden brown. Let sit 10 minutes before serving.

chicken pot pie casserole serving in white bowl with biscuit on top

Variations and substitutions

use rotisserie chicken to make this recipe even faster
prefer fresh veggies over frozen vegetables? Chop your own!
add in celery, onion, or garlic (or onion or garlic powder) to customize the flavor to your taste
make drop biscuits or use your own homemade biscuit recipe
brush the biscuits with melted butter or an egg wash before baking
add some shredded cheddar cheese to the top of the biscuits for the last 5 minutes of baking
add your favorite herbs instead of poultry seasoning: thyme and rosemary go well with chicken

fork with bite of chicken pot pie casserole

Storage

Store leftovers in an airtight container in the fridge up to 5 days. Reheat in the microwave.

If you try this recipe please comment and rate it below, I love hearing from you!