Chicken Pot Pie Casserole | The Recipe Critic

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Chicken pot pie casserole is a fun twist on the classic pot pie. It’s made with buttery biscuit dough, tender chicken, crunchy veggies, and the most delicious creamy sauce loaded with incredible seasoning. Comfort food at its finest!

Reasons You’ll Love This Recipe

Easy to Make: If you love chicken pot pie but don’t want the hassle of making pie crust, then this is the recipe for you!
Classic Flavors: This easy-to-make casserole packs all the fabulous flavors you love about regular pot pie.
Make Ahead: Isn’t it just the best to sit down to eat a warm, cozy meal on a cold, busy day? You can prep this in the morning and throw it in the oven when you’re ready to eat!

Ingredients For Chicken Pot Pie Casserole

The ingredients for this recipe come together quickly and easily, making it perfect for busy days. In fact, you likely already have most of the items on hand, so there’s no need for a long shopping list. Scroll to the bottom of the post to find the exact measurements.

Shredded Cooked Chicken: The perfect protein to absorb all the delicious flavors. You can either use rotisserie or canned chicken or cook your own, depending on your preference.
Butter: This is used to cook the vegetables and, in turn, create the roux for the sauce.
Carrots: Not only do they add sweetness, but they also provide a nice crunch to the pot pie.
Celery: Gives the recipe a savory crunch that complements the other vegetables.
Yellow Onion: It provides a nice savory flavor and a subtle crunch.
Dried Parsley and Thyme: These herbs add color and flavors that enhance the whole dish overall.
Minced Garlic: This is the best savory flavor enhancer. In fact, give me all the garlic!
Salt and Black Pepper: These seasonings bring out and balance the flavors in the dish.
All-Purpose Flour: It acts as a thickening agent for the sauce.
Chicken Broth: This ingredient creates a flavorful and rich base for the sauce.
Half and Half: It adds creaminess and a smooth texture to the sauce.
Lemon Juice: This brightens up the whole dish, cutting through the richness.
Chicken Bouillon: It intensifies the chicken flavor, making the dish more robust.
Tube Biscuit Dough: This takes the place of the crust, giving the dish a dumpling-like texture instead.

Chicken Pot Pie Casserole Recipe

This easy chicken pot pie casserole only takes 20 minutes of prep, and the oven does the rest. You can also get everything prepped and leave it in the fridge until you are ready to eat dinner.

Prep: Preheat the oven to 375 degrees Fahrenheit and then spray a 9×13 inch baking dish with non-stick cooking spray. In a large skillet, heat ¼ cup of the butter over medium-high heat, then, add the carrots, celery, and onion.
Cook: Cook the vegetables, stirring often, until they begin to tenderize, 6-8 minutes. Add the parsley, thyme, garlic, salt, and pepper, cook for another 2-3 minutes, and remove the vegetables from the skillet.
Make a Roux: In the same skillet, heat the remaining ¼ cup of butter over medium-high heat. Once the butter is melted, whisk in the flour to create a paste and cook for 1-2 minutes.
Pour and Whisk: Slowly whisk the chicken broth, half-and-half, and lemon juice into the flour and butter paste, ¼ cup at a time, whisking between pouring until the liquid is incorporated and the mixture becomes a gravy. Whisk the bullion into the gravy.
Stir and Cook: Add the cooked chicken and vegetables to the skillet with the gravy. Stir and cook for a couple of minutes to coat everything evenly, then pour the filling into the prepared baking dish.
Roll and Cut: Roll the biscuit dough to be about ½ an inch thick and chop it into bite-size pieces. Drop the biscuits on top of the casserole.
Bake and Serve: Bake the casserole for 25-30 minutes until the crust is golden brown. Remove from the oven and let it cool for at least 5 minutes before serving.

Overhead shot of veggies sautéing in a skillet.

Overhead shot of cooked veggies with seasonings on top.

Pot Pie Make Ahead Instructions and Tips

I am always on the hunt for recipes that I can make in the morning and then heat up for dinner. As a result, this recipe came out of that necessity. Below, you’ll find some make-ahead instructions.

Make Ahead: This casserole can be assembled until baking time. You can put in the fridge overnight to bake fresh the next day. Or you can freeze it and thaw it out when ready to bake. Make sure you do that within a month of prepping.
Chicken: For the chicken, you can either buy cooked chicken from the store—I like to use a rotisserie chicken—or cook about two chicken breasts with your preferred method and then shred them.
Biscuits: You can use homemade biscuit dough if you prefer, I like using store-bought for convenience.

Close up shot of a scoop of chicken pot pie casserole.

How to Store Leftover Chicken Pot Pie Casserole

This is a great meal to heat up for quick lunch the next day. It’s packed with protein and a healthy dose of vegetables.

Refrigerator: Store leftovers in the fridge in an air-tight container for up to 4 days.
Freezer: I recommend enjoying this casserole fresh but you can freeze it in an airtight container for up to 2 months.

Overhead shot of plated chicken pot pie casserole.

More Pot Pie Recipes to Try

Pot pie is one of my favorite comfort foods. I love getting a bite of the flaky tender crust with a tender vegetable and a hearty piece of meat smothered in the creamy, savory sauce. Ok, now I’m hungry. Check out these recipes below!

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Preheat oven to 375 degrees Fahrenheit and spray a 9×13 inch baking dish with non-stick cooking spray.
In a large skillet, heat ¼ cup of the butter over medium-high heat. To the skillet add the carrots, celery, and onion.
Cook the vegetables, stirring often, until they begin to tenderize, 6-8 minutes. Add the parsley, thyme, garlic, salt, and pepper, cook for another 2-3 minutes, and remove the vegetables from the skillet.
In the same skillet heat the remaining ¼ cup of butter over medium-high heat. Once the butter is melted, whisk in the flour to create a paste and cook for 1-2 minutes
Slowly whisk the chicken broth, half-and-half, and lemon juice into the flour and butter paste, ¼ cups at a time, whisking between pouring until the liquid is incorporated and the mixture becomes a gravy. Whisk the bullion into the gravy.
Add the cooked chicken and vegetables to the skillet with the gravy. Stir and cook for a couple of minutes to coat everything evenly. Pour the filling into the prepared baking dish.
Roll the biscuit dough about ½ inch thick and chop it into bite-size pieces. Drop the biscuits on top of the casserole.
Bake the casserole for 25-30 minutes until the crust is golden brown. Remove from the oven and let it cool for at least 5 minutes before serving.

Calories: 388kcalCarbohydrates: 10gProtein: 26gFat: 27gSaturated Fat: 14gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gTrans Fat: 1gCholesterol: 126mgSodium: 799mgPotassium: 398mgFiber: 1gSugar: 4gVitamin A: 4070IUVitamin C: 4mgCalcium: 81mgIron: 2mg