This Chicken Pot Pie Casserole has tender chicken, creamy sauce, and flaky biscuits in every bite! This is comfort food the whole family will love.
Why you’ll love chicken pot pie casserole
- Easy. All the same great flavors of chicken pot pie without the hassle of dealing with a crust. Bonus: we’re using store-bought rotisserie chicken and refrigerated biscuits for extra easy prep.
- Kid Friendly. Kids and adults alike go crazy for the tender chicken, creamy sauce, and flaky biscuits.
What is the difference between a pot pie and a casserole?
Classic chicken pot pie is made with pie crust (typically on top and under the filling) whereas this casserole is topped with biscuits.
Pro tip
Check out my mini chicken pot pies for something more traditional.
Ingredients
- Unsalted Butter – melted, then used to cook the veggies. Butter helps provide a rich flavor and creamy texture to the sauce.
- Potatoes – peeled and diced Yukon Gold potatoes add a creamy texture and butter flavor.
- Onion, Celery, and Carrots – aka a mirepoix. This is used as a base for many recipes for flavor, nutrients, and color.
- Spices: Garlic Powder, Salt, and Pepper – this simple seasoning blend adds tons of flavor without being overwhelming. Fresh garlic may be used, if desired.
- Flour – helps thicken the sauce until it’s a gravy consistency. Use all-purpose flour for the best results.
- Chicken Broth and Half-and-Half – work together to create the sauce. Broth adds flavor whereas half-and-half adds a rich, creaminess. Use heavy cream for an even richer sauce. Either way, be sure it’s at room temperature to prevent curdling.
- Chicken – use rotisserie chicken for extra quick prep, but feel free to use any leftover chicken or cook your own. You’ll need 4 cups cooked and cubed chicken (about 1 pound).
- Green Beans – use 1 (15 oz) can cut green beans, drained to save time. Fresh or frozen green beans may be used as well.
- Cheese – cheddar cheese adds a sharp flavor to balance out the richness of the sauce. Feel free to use your favorite cheese instead. Shred your own cheese for the best results as it melts better than pre-shredded.
- Biscuits – 1 (16.3 oz) can refrigerated biscuits act as the “crust”, but homemade biscuits, crescent rolls, pie crust, or even puff pastry may be used instead.
How to make
- Melt butter in a large non-stick pan, cook the veggies, sprinkle in flour, whisk in broth and half-and-half, stir in chicken and green beans, then simmer until thickened.
- Stir in cheese, pour into a greased 9×13 inch baking dish, top with biscuits, then bake at 350 degrees F until the biscuits are cooked through.
- Cool slightly, then dig in!
How to make in advance
- Make the Filling: according to recipe directions, then allow to cool completely.
- Assemble: pour the filling into the greased 9×13 inch baking dish, then you have two options: add the biscuits or wait until ready to bake.
- Store: cover the baking dish with saran wrap, then tin foil.
- Without Biscuits: store in the fridge for up to 2 days. When ready to bake, top with biscuits and follow the directions as listed.
- With Biscuits: store in the freezer for up to 1 month.
- Bake: remove the saran wrap and tin foil.
- From Fridge: bake as directed, adding an additional 5-10 minutes, if necessary.
- From Frozen: Thaw in the fridge overnight, then bake as directed, adding an additional 5-10 minutes, if necessary.
Variations
- Switch up the veg. Swap out green beans for frozen peas and/or try adding corn or sautéed mushrooms.
- Use another meat. Try leftover Thanksgiving turkey.
- Try a different crust. Ditch the biscuits and try puff pastry, crescent rolls, or pie crust. Keep in mind, cook time may change.
- Play around with spices. Add in dried rosemary and thyme for a cozy, Fall flavor. Add in cayenne pepper for a kick of heat.
What to serve with chicken pot pie casserole
This casserole is already a complete meal, but if you’d like to bulk it up more, try any of these sides:
What is the sauce made of in chicken pot pie?
The sauce in pot pie is simply a combination of butter, flour, spices, chicken broth, and half-and-half.
Do you cover a pot pie when baking?
It depends, but not for this recipe. For this casserole, the biscuits need to brown and cook all the way through. However, if the tops of the biscuits are getting too brown before they’re cooked all the way through, feel free to top the baking dish the foil.
Why is my chicken pie runny?
If followed correctly, the sauce should be plenty thick. If it’s not, here’s what may have happened:
- Didn’t simmer enough. Be sure to simmer the sauce until it’s thickened to a gravy consistency before baking.
- Too much liquid. Or not enough flour.
- Served too quickly. Let the casserole sit for at least 10 minutes after baking to set.
How to store
Leftovers will last in an airtight container in the fridge for 3-4 days or in the freezer for 2 months.
To enjoy again, thaw, if frozen, then heat in the microwave or oven until hot.
– Jennifer
Chicken Pot Pie Casserole
This Chicken Pot Pie Casserole has tender chicken, creamy sauce, and flaky biscuits in every bite! This is comfort food the whole family will love.
Prep Time: 30 minutes
Cook Time: 45 minutes
Yield: 8 people
Equipment for this recipe
(equipment shown are affiliate links)
Ingredients
- ½ cup unsalted butter
- ½ pound yukon gold potatoes peeled and diced
- ½ yellow onion diced
- 2 ribs celery diced
- 2 carrots diced
- 2 teaspoons garlic powder
- 1 teaspoon salt more or less to taste
- ½ teaspoon pepper
- ¼ cup all-purpose flour
- 2 cups chicken broth
- 1 pint half-and-half room temperature
- 4 cups cooked and cubed chicken I used 1 (1 pound) rotisserie chicken
- 1 (15 oz) can cut green beans drained
- 1 (8 oz) block cheddar cheese shredded
- 1 (16.3 oz) can refrigerated biscuits should contain 8 biscuits
Instructions
- Preheat oven to 350 degrees F and grease a 9x13 inch baking dish with cooking spray. Set aside.
- Melt butter over medium heat in a large non-stick pan.
- Once melted, add in potatoes, onion, celery, carrots, garlic powder, salt, and pepper.
- Cook, stirring regularly, for 10-15 minutes, or until the potatoes and carrots are tender.
- Sprinkle in flour and cook for 1 minute, stirring constantly.
- Slowly whisk in chicken broth, then half and half.
- Stir in cubed chicken and green beans, bring to a simmer, then simmer for 3-5 minutes or until thickened into a gravy consistency.
- Stir in the shredded cheese, pour into prepared baking dish, then top with the biscuits in a single layer.
- Bake in preheated oven for 25 minutes or until the biscuits have cooked through.
- Remove from oven and allow to sit for 10 minutes to thicken before scooping, serving, and enjoying!
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STORING
Room Temp:N/A
Refrigerator:3-4 Days
Freezer:2 Months
Reheat:Thaw, if frozen, then microwave or bake until warm
*Storage times may vary based on temperature and conditions
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Nutrition Information
Nutrition Facts
Chicken Pot Pie Casserole
Amount Per Serving (1 biscuit + filing)
Calories 633 Calories from Fat 378
% Daily Value*
Fat 42g65%
Saturated Fat 20g125%
Trans Fat 0.5g
Polyunsaturated Fat 6g
Monounsaturated Fat 13g
Cholesterol 102mg34%
Sodium 1319mg57%
Potassium 626mg18%
Carbohydrates 46g15%
Fiber 4g17%
Sugar 8g9%
Protein 20g40%
Vitamin A 3849IU77%
Vitamin C 15mg18%
Calcium 336mg34%
Iron 3mg17%
* Percent Daily Values are based on a 2000 calorie diet.
*Note: Nutrition information is estimated and varies based on products used.
Keywords: Biscuit-topped casserole, Casserole recipes, chicken casserole, Chicken Pot Pie Casserole, comfort food, Creamy chicken dishes, easy weeknight dinners, Make-Ahead Meals, Pot pie variations, Rotisserie Chicken Recipes
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