There is something uncommonly comforting about a bubbling, golden-topped casserole on a cool night, the warm scent of cheddar and tender chicken drifting through the kitchen. This Chicken Pot Pie Casserole takes everything you love about a classic pot pie, and makes it simpler to pull together for weeknights, potlucks, or a lazy Sunday dinner. The biscuits brown up into a soft, pillowy crust, the filling is creamy and studded with vegetables, and one spoonful feels like a hug. If you like hands-off comfort, you might also enjoy a slow cooked version, try this easy slow cooker chicken pot pie for another cozy approach.
What Makes This Special
This Chicken Pot Pie Casserole works because it marries quick convenience with classic, homey flavor, without being fussy. The creamy, savory filling comes together in one bowl, the refrigerated biscuits create a ready-made crust that browns beautifully, and the whole dish takes under an hour of active time. It is the kind of recipe you can rely on when you want something impressive, but not complicated.
What makes it special, in short
- Comfort food texture, with a creamy filling and tender biscuit top
- Weeknight friendly, with minimal hands-on time
- Flexible, easy to customize with pantry and freezer staples
What You’ll Need
Each ingredient plays a simple but important role, the soup and sour cream add creamy richness, the milk loosens the filling for spoonable silkiness, the cheddar brings savory depth, and the biscuits form a fast, golden crust. If you like a crisper topping, see the variations below for a breadcrumb or puff pastry swap. If you want smoky flavor, swap in chopped turkey bacon for a lighter, leaner touch.
Clean ingredient list
- 2 cups cooked, shredded chicken breast
- 1 can cream of chicken with herbs soup
- 1 cup sour cream
- 1 4 cup milk
- 1 cup freshly shredded cheddar cheese
- 2 cups frozen mixed vegetables
- 1 tablespoon dried parsley
- 1 tablespoon dried minced onion
- Salt and pepper to taste
- 2 cans (6 oz each) refrigerated biscuits
Notes, briefly: Use thawed frozen vegetables for even reheating, and taste the filling before baking to adjust salt and pepper. If you want a lower fat option, use low fat sour cream and reduced fat cheddar, the texture will be slightly lighter but still satisfying. For a creamier base, choose the cream of chicken with herbs, which adds a gentle, savory background that makes the casserole feel indulgent. If you prefer to add more green, fold in a handful of chopped fresh spinach just before baking.
You might like another comforting casserole with similar flavors, like this simple chicken and broccoli rice casserole, which can inspire mix-in ideas, see chicken broccoli rice casserole for more inspiration.
How to Cook Chicken Pot Pie Casserole
- Preheat the oven to 375°F, and position a rack in the center so the top browns evenly. Lightly grease a 9 by 13 inch casserole dish, the room will already smell faintly warm as the oven comes to life.
- In a medium bowl, mix the shredded chicken, cream of chicken soup, frozen vegetables, milk, sour cream, cheddar cheese, parsley, minced onion, salt, and pepper. Stir until everything is evenly coated, the mixture should look creamy and studded with colorful vegetables, and the cheese will begin to melt into the sauce.
- Cut each biscuit into fourths, then carefully fold the dough pieces into the chicken mixture so they are distributed evenly, you want pockets of biscuit throughout rather than a single layer on top. The dough will soften slightly as it absorbs some of the sauce.
- Spread the mixture evenly into the greased 9 by 13 inch casserole dish, smoothing the top with a spatula so the biscuits sit level and the filling is compacted but not smashed. At this point you can sprinkle a little extra cheddar on top if you like extra cheesy color.
- Bake for 35 to 45 minutes, until the biscuits are fully cooked through and golden brown on top, the edges will bubble and the center should be hot and set. The filling should be gently bubbling at the sides, and the top will smell toasty and savory. If the biscuits brown too quickly but the filling needs more time, tent the dish loosely with foil.
- Let the casserole rest for 10 minutes before serving, the filling will thicken slightly and slicing will be much cleaner, and that first steam-filled bite will be perfectly warm, thick, and comforting.
Prep ~ 20 minutes, Cook ~ 35 to 45 minutes, Total ~ 55 to 65 minutes, Servings ~ 8, Kcal ~ 430 per serving
Make-Ahead and Prep Tips
This casserole is very forgiving when you want to prepare parts ahead of time. You can mix the filling completely, cut in the biscuits, and store the unbaked casserole covered in the refrigerator for up to 24 hours. For longer planning, assemble the filling in a sealed container and store the biscuits separately to keep them from getting soggy, then combine just before baking. If you have guests arriving at dinner, fully assemble and refrigerate, then give it an extra 5 to 10 minutes of bake time from cold.
To freeze ahead, place the assembled, unbaked casserole in a freezer safe dish, wrap tightly with plastic wrap and foil, and freeze for up to three months. When you are ready to bake, thaw overnight in the refrigerator, then bake according to the recipe, adding 10 to 15 minutes if needed until bubbly and golden.
Storing and Reheating
Refrigerate leftovers in an airtight container within two hours of baking, and use within four days for best quality. The casserole freezes well, slice into portions and wrap each piece individually, or wrap the whole dish tightly and freeze up to three months. To reheat from the fridge, warm single portions in the microwave for one to two minutes until hot, or reheat a larger portion in a 350°F oven for 15 to 20 minutes covered, removing the cover at the end to re-crisp the top. For frozen slices, thaw overnight, then reheat in the oven until heated through.
A freshness cue to watch for is the aroma and the texture of the vegetables, if the filling smells off or the vegetables are overly soft and watery after refrigeration, discard. Proper storage will keep the casserole tasting almost as fresh as day one.
Perfect Pairings
- Crisp green salad with a lemon vinaigrette, to cut through the richness
- Steamed green beans tossed with a little butter and parsley
- Roasted root vegetables, for earthy contrast and color
- A warm crusty roll, for mopping up any creamy filling left on the plate
- Simple pickles or a tangy slaw, to add bright acidity
Variations and Swaps
- Classic herb boost, fold in a teaspoon of dried thyme or a tablespoon of fresh chopped parsley for a bright, herbaceous note.
- Cheesy twist, swap half the cheddar for gruyere or Monterey Jack for a different melty profile.
- Lighter version, use low fat sour cream and reduced fat cheddar, and swap full fat cream of chicken for a light condensed soup.
- Biscuit swap, replace the refrigerated biscuits with pre-made puff pastry sheets, lay them on top and brush with milk for a flakier, golden crust.
- Add smoky flavor, stir in chopped cooked turkey bacon for smokiness without pork, this yields a lighter, leaner touch that plays nicely with the creaminess.
- Green-packed, fold in chopped broccoli florets or frozen peas for more vibrant color and extra nutrients.
- Gluten-free option, use your favorite gluten-free biscuits or canned gluten-free biscuit dough, make sure the cream soup is gluten-free as well.
- Pot pie turned pasta bake, swap out the biscuits and stir the filling into cooked short pasta, top with breadcrumbs and bake until golden.
You may also enjoy trying different cooking styles, if you like slow simmered meals try a crock pot version like this flavorful chicken parmesan crock pot, it gives ideas for low and slow comfort cooking that pair well with casserole nights.
Pro Tips for Best Results
- Preheat the oven fully, consistent heat is key to baking the biscuits through while browning the top evenly.
- Distribute biscuits evenly, cutting into fourths and folding them in prevents large raw dough pockets.
- Watch the edges, if the top browns faster than the center, loosely tent with foil and continue baking until bubbly.
- Rest before serving, letting it sit for 10 minutes makes slicing cleaner and the filling less runny.
- Check internal temperature, the center should reach around 165°F for a safe, hot filling.
- Use fresh shredded cheese, it melts more smoothly than pre-shredded blends, which can contain anti caking agents.
Frequently Asked Questions
Q What type of chicken works best for this casserole?
A Leftover roasted chicken or poached chicken breasts both work well, shred or chop into bite sized pieces. Rotisserie chicken is a convenient option, and it adds quick flavor without extra cooking.
Q Can I use homemade cream sauce instead of canned soup?
A Yes, make a simple white sauce with butter, flour, and chicken broth or milk, then stir in seasonings and a little grated cheese for richness. This will be a fresher, less processed base but requires a few extra minutes.
Q How do I prevent the biscuits from becoming soggy?
A Make sure the filling is not overly loose before adding the biscuit pieces, and do not overlayer the dough. Cutting biscuits into fourths and gently folding them in helps them cook through without sitting in too much liquid.
Q Can I make this vegetarian?
A To make it vegetarian, swap the shredded chicken for cooked chickpeas or a meat substitute, use a cream of mushroom soup instead of cream of chicken, and adjust seasoning to taste. The texture and comfort factor remain similar.
Q Is there an easy way to make this gluten-free?
A Yes, use gluten-free refrigerated biscuits or a gluten-free pastry for the topping, and confirm the cream soup is gluten-free, or use a homemade gluten-free sauce instead.
Q How can I add more vegetables without changing the texture?
A Add frozen corn, peas, or finely chopped carrots, and consider folding in small broccoli florets or spinach just before baking. Frozen vegetables work well because they hold texture and release less water than some fresh vegetables.
Q Can I double this recipe for a crowd?
A Yes, you can double and bake in two 9 by 13 inch dishes, or use a larger sheet pan if you prefer a shallower bake. Watch baking time, a larger, deeper casserole may need extra minutes to heat through.
Final Thoughts
This Chicken Pot Pie Casserole is the sort of reliable, cozy recipe that becomes a family favorite because it is simple, flexible, and deeply satisfying. The creamy filling, soft biscuit top, and the ease of throwing it together make it perfect for weeknights, potlucks, and comfort food cravings. Give it a try this week, tweak the mix ins to suit your pantry, and enjoy a warm, crowd pleasing casserole that tastes like home.
Print
Chicken Pot Pie Casserole
- Total Time: 65 minutes
- Yield: 8 servings 1x
- Diet: None
Description
A comforting casserole that combines the classic flavors of chicken pot pie with the simplicity of biscuits on top, perfect for weeknights and potlucks.
Ingredients
- 2 cups cooked, shredded chicken breast
- 1 can cream of chicken with herbs soup
- 1 cup sour cream
- 1 cup milk
- 1 cup freshly shredded cheddar cheese
- 2 cups frozen mixed vegetables
- 1 tablespoon dried parsley
- 1 tablespoon dried minced onion
- Salt and pepper to taste
- 2 cans (6 oz each) refrigerated biscuits
Instructions
- Preheat the oven to 375°F and grease a 9×13 inch casserole dish.
- In a medium bowl, mix shredded chicken, cream of chicken soup, frozen vegetables, milk, sour cream, cheddar cheese, parsley, minced onion, salt, and pepper.
- Cut each biscuit into fourths and fold the pieces into the chicken mixture.
- Spread the mixture evenly into the greased casserole dish.
- Bake for 35-45 minutes until biscuits are golden brown and filling is bubbly.
- Let the casserole rest for 10 minutes before serving.
Notes
Use thawed frozen vegetables for even reheating. Adjust the seasoning to taste. For lower fat options, use low fat sour cream and reduced fat cheddar.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Casserole
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 430
- Sugar: 5g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 20g
- Cholesterol: 70mg
Keywords: chicken pot pie, casserole, comfort food, easy recipe, weeknight dinner
