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chicken pot pie casserole with biscuits in white casserole dish

Chicken Pot Pie Casserole

  • Author: Melissa Riker
  • Prep Time: 5 minutes
  • Cook Time: 1 hour
  • Total Time: 1 hour 5 minutes
  • Yield: 8 1x
  • Category: main course
  • Method: baking
  • Cuisine: American


Chicken Pot Pie Casserole just got even easier with the additional of buttery, flaky biscuits on top!


  • 1 tablespoon extra virgin olive oil
  • 2-3 boneless, skinless, chicken breasts
  • 1/4 cup unsalted butter
  • 4 cups frozen mixed vegetables
  • 1/4 cup all-purpose flour
  • 2 1/4 cup low sodium chicken broth
  • 3/4 cup heavy cream
  • 16 ounce package refrigerated biscuits (we use Pillsbury Grands Original)


  1. Preheat oven to 350 degrees Fahrenheit.
  2. Dice chicken into bite-sized pieces.
  3. In a large pan or Dutch oven, heat olive oil over medium-high heat. Add chicken and sauté 10 minutes or until cooked through, stirring occasionally.
  4. Remove chicken from the pan and set aside.
  5. Add butter and vegetables to the pan and cook 5 minutes or until vegetables are warmed through.
  6. Add flour and stir to coat. Cook an additional 5 minutes.
  7. Add broth to the pan and scrape the bottom to deglaze. 
  8. Stir in heavy cream and poultry seasoning.
  9. Reduce heat to medium and simmer 10 minutes or until thickened and bubbling.
  10.  Return chicken and any juices to the pan. Stir to mix.
  11. Pour chicken pot pie filling into a 9 b y 13 inch baking dish.
  12. Top with biscuits.
  13. Bake 20 minutes or until biscuits are golden brown.
  14. Let the casserole sit for 10 minutes before serving.


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

Keywords: chicken pot pie casserole

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