Chicken Pot Pie Casserole

Nothing says old-fashioned comfort like chicken pot pie casserole. A humble dish, but a crowd pleaser, it’s perfect to make for casual family get-togethers.

If it sounds familiar, that’s because it’s an easy twist on chicken pot pie. The classic chicken pot pie is a savory pie crust filled with chicken and vegetables in a creamy sauce. This casserole version swaps out the pie crust in favor of refrigerated biscuit dough, making it even easier to prepare and easy to serve, but just as easy to love.

With no finicky pie crust, this chicken pot pie casserole recipe is made with mostly pantry staple ingredients. It's a great recipe to make with kids—it’s that simple.

Learn how to make chicken pot pie casserole, and discover a new family favorite.

Why This Chicken Pot Pie Casserole Is a Weeknight Warrior

When you think of chicken pot pie, words like comforting, hearty, and even sophisticated come to mind. This chicken pot pie casserole doesn't disappoint, while calling in some store-bought staples for a crowd-pleasing dish that can be assembled with less than 10 minutes of active time.

No one will believe how easy and fast it was to bring this casserole together. You can even get ahead on the prep by preparing the filling up to three days in advance. Refrigerate in the baking dish, then bring to room temperature and top with biscuits before baking as directed.

Ingredients for Chicken Pot Pie Casserole

With canned cream of mushroom soup, shredded rotisserie chicken, and store-bought buttermilk biscuits in the mix, this chicken pot pie casserole comes together in no time at all. To make this creamy casserole, you'll need:

• Cooking spray: To keep the casserole from sticking to the pan.
• Canned cream of mushroom soup with roasted garlic: Such as Campbell's, for a boost of flavor and a filling with a velvety texture.
• Cream cheese: Adds richness and a mild tanginess that balances the flavors of the filling.
• Chicken broth or water: Adds moisture to the filling. Choose broth for more of a savory depth, or water if that's more convenient.
• Dried thyme and rosemary: Thyme adds a traditional floral note and rosemary an earthy undertone to the pot pie base.
• Black pepper: Adds a hint of peppery heat.
• Shredded rotisserie chicken: A shortcut for a pot pie filled with shredded chicken in every bite. Can substitute with leftover roasted chicken or turkey, or cubed chicken breasts.
• Frozen vegetable medley: Provides texture, color, and a balanced mix of vegetables—no chopping needed.
• Refrigerated buttermilk biscuits: A flaky, golden brown topping available right from the grocery store.
• Unsalted butter: For brushing over the biscuits for additional flavor, browning, and richness.

How To Make Chicken Pot Pie Casserole

While making chicken pot pie might seem complicated, this version is anything but. Full instructions are below, but here's a brief recap before you get started:

• Step 1. Prepare oven and baking dish: Preheat oven to 350°F. Spray to coat a 13-x 9-inch baking dish.
• Step 2. Prepare casserole mixture: Whisk together soup, cream cheese, broth, thyme, rosemary, and pepper.
• Step 3. Add chicken and vegetables: Fold in chicken and vegetables.
• Step 4. Pour into baking dish: Pour into baking dish. Arrange biscuits on top and brush with melted butter.
• Step 5. Bake casserole: Bake until golden and bubbly, about 45 minutes, tenting with foil halfway through if needed. Let stand 10 minutes before portioning into bowls. Garnish with pepper.

Variations for Chicken Pot Pie Casserole

Get creative with this biscuit-topped pot pie casserole with a variety of options to suit your taste and what you have on hand:

• Switch up the topping: Swap the biscuits with puff pastry, pie crust, mashed potatoes, or even a cornbread topping.
• Add fresh herbs: Add fresh parsley, sage, tarragon, or oregano for an herbaceous touch.
• Bulk up the filling: Mushrooms, bell peppers, spinach, or diced potatoes are all welcome additions.
• Spice it up: Swap out the seasonings for spices like curry powder, cumin, chili powder, or cayenne for a unique spin.
• Mix up the protein: While shredded chicken is traditional for chicken pot pie, it can also be made with leftover turkey, diced ham, beef, shrimp, lobster, duck, and more.

Can I Make Chicken Pot Pie Casserole Ahead?

To prepare this chicken pot pie casserole ahead, prepare the filling as directed. Pour into the baking dish, wrap and refrigerate for up to three days. Top with biscuits and butter before baking.

You can also freeze the unbaked casserole, well-wrapped, for up to three months. Thaw in the refrigerator overnight, and bake as directed, adding a few minutes to the baking time as needed.

How To Store and Reheat Leftover Chicken Pot Pie Casserole

Wrap and refrigerate leftover chicken pot pie casserole for up to four days, or freeze for up to three months. Thaw overnight in the refrigerator if frozen. Reheat, covered, in a preheated 350°F oven until hot throughout. You can also microwave small portions to heat through as needed.

More Comforting Casserole Recipes You'll Love

A casserole is the answer to just about any problem. What's for dinner? Casserole. What should I bring to the potluck? Casserole. What should I bring that new mom down the street? Casserole. Hearty, comforting, and easy to reheat, these casserole recipes are sure to be a hit:

• Creamy Chicken Alfredo Casserole
• Pasta-Chicken-Broccoli Bake
• Baked Ziti with Sausage
• Buffalo Chicken Casserole
• Homestyle Ground Beef Casserole
• Sloppy Joe Casserole
• King Ranch Chicken Casserole
• Best Homemade Macaroni and Cheese
• Chicken-and-Wild Rice Casserole