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? 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. This year I was all “on the ball” you guys! 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?? 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. 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. 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. I’m not a fan of frozen green beans, so I use a can. 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!!
Delicious. You made the home-made, non-condensed soup version approachable and doable. Thank you!
Came out great! I added a few extra random spices to flavor up the biscuits, and mostly used a bag of fresh carrot chips and fresh sliced mushrooms for the veggies. I sauteed them with the onions and garlic first. This is a winner to make again!
This is a family favorite!! If I could give 10 stars I would!! It’s so so good!!
Thank you for adding me to your delicious recipe world. Everything so far looks so YUMMMMMMM!
This has been our pot pie go-to recipe since I first ran across it several years ago! My daughter requested it for her birthday dinner the other day and I made a double batch. It was completely gone! We were hoping for leftovers.
If I’m using raw carrots or adding potatoes I precook those a bit. But using frozen carrots/peas mix (the small carrots, not coins) works fine without precooking.
This is the only way to do it that the bottom of the biscuits doesn’t come out raw – putting the filling in the oven while you mix the biscuits.
Best recipe ever
The filling could use more seasoning and the biscuits were too floury for me. I followed the recipe exactly, but missed the buttery goodness that biscuits are known for. I couldn’t taste the garlic in the biscuits either. It wasn’t bad, just needed some seasoning to taste so it felt more like a recipe base than a finished recipe!
Just made this tonight. Very nice, and will make it again. If it’s not asking too much, it would be great if you could also include metric measurements. I know that I probably didn’t do your dish justice, as my conversions were a bit all over the place, lol
The BEST! I’ve been making this recipe for some time now & it never disappoints. My boyfriend ask almost weekly for me to make this!
This recipe was delicious! A bit time-consuming to make it all from scratch, but very satisfying to know it is homemade!
I am not a big chicken pot pie fan but my husband is. I have tried different recipes and have not found the right one until now. My husband said wow! He loved it! I actually thought it was pretty amazing too! This recipe is a keeper!