Chicken Pot Pie Casserole – This Chicken Pot Pie is creamy and comforting, while being made easy into a chicken casserole!  Topped with cheddar drop biscuits that take only five minutes to make, this satisfying pot pie will be on your dinner table in 40 minutes or less! The best chicken pot pie casserole you’ll ever have!
Ok, before we talk chicken or pot pie or biscuits….let’s talk about back to school!
How are we all feeling this time of year? Â Have your kids started school already?
I swear that start date gets earlier every single year.
Now, typically I’m a total procrastinator.
My kids head back to school next week and so normally right now I’d be running around like a chicken with my head cut off still getting school supplies.
BUT, not this year. Â This year I was all “on the ball” you guys! Â We’ve had everything bought and ready to go for a few weeks now.
So, none of that running to every store in town trying to find the right brand of number 2 pencils! YESSSS!
All of that excitement leaves me more time to focus on the FOOD!
So, I don’t really know if this is considered a chicken pot “pie” because we have no pie crust here.
But, calling it chicken pot casserole….well, let’s just not.
Chicken biscuit pot casserole?? Â Nope, that doesn’t sound right either.
Anyway, this is my version of chicken pot pie that I’ve been making for years.
I skip the crust because I need to keep life simple when I want pot pie for a weeknight meal.
And, frankly, I kinda like the biscuits better!
If I’m in a real pinch, a can of refrigerator biscuits is great on this casserole as well.
But, really don’t be intimidated by these drop biscuits.
They take maybe five minutes of your time to make, and that five minutes is worth every last cheesy, garlicy, buttery, bite!
These drop biscuits start with melted butter, instead of cutting cold chunks of butter into the dough. Â That’s a total time saver right there.
The filling takes about 10 minutes or so, and is all made in just one single pot. Â Then transferred over to a casserole dish for baking.
If you have a dutch oven handy, you can make the filling right in that pot, and get it straight into the oven from there!
The filling is made from scratch, I’m not a fan of canned soups in my chicken pot pie.
I want it to have that really nice “homestyle” flavor.
I also use all frozen veggies in this recipe except for the green beans. Â I’m not a fan of frozen green beans, so I use a can. Â You can use whatever your taste buds prefer!
You and your family will LOVE this from scratch chicken pot pie casserole.
So creamy, so comforting, and on your table in 40 minutes!
~Nichole
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Cheddar Biscuit Chicken Pot Pie Casserole
Ingredients
FOR THE POT PIE FILLING:
- 3 Tablespoons Butter
- 1 Small Onion, Chopped
- 2 Cloves Garlic, Minced
- 1/3 Cup Flour
- 2 Cups Chicken Broth
- 1 1/2 Cups Milk
- 2 Cups Shredded Cooked Chicken
- 2 Cups Frozen Mixed Vegetables
- 1/2 Teaspoon EACH Salt, Pepper, Thyme
FOR THE BISCUITS:
- 2 Cups All Purpose Flour
- 1 Tablespoon Baking Powder
- 1/4 Teaspoon Salt
- 1/2 Teaspoon Garlic Powder
- 1/2 Cup Melted Butter, 1 Stick
- 1 Cup Milk
- 1 1/2 Cups Shredded Cheddar Cheese
OPTIONAL BISCUIT TOPPING:
- 3 Tablespoons Butter, Melted
- 1/2 Teaspoon Garlic Powder
- 1 Tablespoon Fresh Chopped Parsley
Instructions
FILLING:
- Preheat oven to 400 degrees. Lightly oil a 9x13 inch baking dish, or spray with non stick cooking spray and set aside.
- Melt the butter in a large pot over medium heat. Add the onions and garlic, cook for 2-3 minutes until slightly soft. Whisk in the flour. Allow the flour to cook for 1-2 minutes.
- Gradually whisk the chicken broth and milk into the flour mixture. Whisk constantly for 2-3 minutes while mixture bubbles and thickens. Stir in the shredded chicken, vegetables, and seasonings.
- Pour the filling into the prepared baking dish. Bake in preheated oven for 15 minutes before topping with the biscuits.
BISCUITS:
- In a large bowl mix together the flour, baking powder, salt, garlic powder, melted butter and milk. Stir in the shredded cheddar.
- Remove the casserole dish from the oven. Working quickly, use a 1/4 Cup measuring cup to drop the cheddar biscuits on top of the casserole evenly. Return to the oven and cook for another 15 minutes, until the biscuits are cooked through.
- If using the optional biscuit topping, whisk together all of the topping ingredients in a small bowl and brush over the tops of the cooked biscuits.
- Serve immediately.
Video
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
If you’re looking for other delicious casseroles and comfort foods, try these:
- Million Dollar Chicken Spaghetti
- Ham and Noodle Casserole
- Cheesy Taco Hashbrown Casserole
- Chili Dog Biscuit Casserole
Recipe shared over at The Weekend Potluck!!
My son has been asking for my famous Chicken Pot Pie recipe, and I can’t for the life of me remember which recipe I used last time, so I went hunting for a new one. This was excellent! I didn’t have frozen veggies on hand, so prep time took longer, but it was super tasty. I agree with another commenter that we had lots of biscuit and not so much filling – I think the biscuits absorb quite a bit. Next time I might just bake the biscuits separately or make more filling. It was a hit with everyone!
I have been looking for a pot pie recipe that was quicker than my old one, but did not use canned soups or canned biscuits. This one fills the bill. I will be making it tonight. Thank you!
Do you defrost the veggies first or just throw them in frozen? Thanks. I’m kind of excited to try tonight.
The veggies can go in frozen 🙂
I ended up having to bake this for a total of 1 hour for the biscuits to be cooked through. But it was very good! Will be making again!
This was my experience too. I had to cook much longer to get the biscuits to cook through,
Awesome??
I can not wait to make this tonight!!!!!!!!!! Super Excited. It looks soooooooooo DELICIOUS. It’s PERFECT
This is a staple at our now! Thank you so much for sharing this recipe. I do not enjoy cooking much. But this recipe is so simple and so delicious!!! I have three young boys plus my husband and I so I do double the recipe. If you are thinking about trying this, I definitely recommend! I use RedLobster biscuit mix. But you can use any kind!
OMG
SO SO GOOD !!!!
I’d call this chicken and biscuits, which to me is yummier than a traditional pot pie! I made this for dinner tonight and my whole family loved it. Quick, easy, and tasty! I used whole wheat flour for half of the flour in the biscuits. I loved how quickly the biscuits came together with melted butter. I will definitely make this one again. Thanks!
Made this to take out to the field for supper while the guys were harvesting. It was soooooo good! All the guys liked it too! I have an empty pan to bring home!
I didn’t have cooked and shredded chicken so just cut up and cooked chicken breasts in the same pan before doing the butter and onion. I also added a little ground poultry seasoning once everything was together before putting it into a 9 x 13 baking pan.
Hello! If I wanted to double this recipe, would I increase the bake time at all? Thanks!