Chicken Pot Pie Casserole has everything you love about chicken pot pie, but it’s baked in a casserole dish! Vegetables and tender rotisserie chicken are paired with a creamy sauce, then topped with pillowy biscuits for a delicious dinner your whole family will devour!

top down image of chicken pot pie casserole

My family loves traditional chicken pot pie, but sometimes I just don’t want to fuss with homemade pie crust, making a roux, and cutting all those veggies. This easy Chicken Pot Pie Casserole is pot pie for a weeknight dinner! It’s one of my favorite comfort foods.

Creamy Chicken Pot Pie Casserole Recipe

top down view of chicken pot pie casserole with biscuits

First, it’s made with rotisserie chicken. This means it’s super quick and easy to put together. Simply shred the meat for the chicken pot pie filling and you’re good to go.

(I love dinners made with rotisserie chicken because it lets me get a few meals from a single bird—serve it with mashed potatoes and roasted asparagus the first night and if you still have some left, use it to make Chicken Divan or Homemade Chicken Noodle Soup. Total weeknight win!)

Next, the veggies. I use a frozen mixed veggie blend that has carrots, corn, green beans, and peas for my Chicken Pot Pie Casserole. Frozen vegetables are just as healthy as fresh—sometimes even healthier since they’re frozen at the peak of freshness, preserving all of their vitamins and nutrients!—and they save you so much prep time.

Instead of using butter, flour, milk, onion, and garlic to make a creamy sauce, cream of chicken soup is an easy shortcut that helps you get dinner on the table faster without compromising flavor.

And then there’s no pie crust either—we use biscuits instead in this Chicken Pot Pie Casserole! No one will miss the crust when you have soft, pillowy biscuits to sop up all that creamy goodness.

ingredients to make chicken pot pie casserole


See recipe card below this post for ingredient quantities and full instructions.

  • Butter – I recommend using unsalted butter for this Chicken Pot Pie Casserole recipe.
  • Frozen mixed vegetables – Corn, carrots, peas, green beans, etc.
  • Cream of chicken soup
  • Chicken stock
  • Store-bought rotisserie chicken – You could also use an Instant Pot Whole Chicken.
  • Italian parsley
  • Salt and black pepper
  • Pillsbury Grand biscuits
steps to make chicken pot pie casserole

How to Make Chicken Pot Pie Casserole

1. Prepare

Preheat your oven to 400ºF.

2. Cook the Vegetables

Melt the butter in a large skillet set over medium heat. Add the frozen vegetables to the melted butter and cook for 5 to 7 minutes. 

3. Make the Sauce

Add the condensed cream of chicken soup and 1 cup of chicken stock. Bring the mixture to a simmer, then season to taste. 

4. Finish the Filling

Remove the skillet from the heat and stir in the chicken and parsley. If the sauce is too thick, add a little more stock. Pour the filling mixture into a 9×13 baking dish.

5. Pre-Bake the Biscuits

On a parchment-lined sheet pan, “pre-bake” the biscuits for half their recommended cooking time. This will keep them from getting soggy in the casserole. 

6. Bake

Place the biscuits upside down into the casserole dish over the chicken mixture and bake for 10 to 12 minutes, or until the filling is bubbly and the biscuits are golden brown. 

serving of chicken pot pie casserole sitting on a wooden spatula

How to Store Leftover Chicken Pot Pie Casserole

This dish is best served fresh, but leftovers will keep in the fridge for 2-3 days. Reheat individual portions in the microwave or reheat the entire dish in a 350ºF oven until warmed through. 

serving of chicken pot pie casserole served on a shallow white plate with a fork


What goes with Chicken Pot Pie Casserole?

I like to serve this casserole with a simple green salad on the side since it’s pretty much a one-dish dinner with protein, veggies, and carbs. If your family isn’t into salads, steamed broccoli is a great side dish, too!

What is the sauce made of in chicken pot pie?

The sauce is usually made with a roux of flour and butter, and then milk is added to create a thick and creamy sauce. In this Chicken Pot Pie Casserole, we skip the roux and used condensed cream of chicken soup as a shortcut!

Why is it called a chicken pot pie?

The name “pot pie” comes from the fact that the dish is traditionally baked in a pot, with pastry crust lining the bottom and top.

Can you freeze chicken pot pie casserole?

You can freeze this casserole for up to 3 months. Thaw it overnight in the fridge and then reheat according to the instructions above.

More Chicken Casserole Recipes

Chicken Pot Pie Casserole

Chicken Pot Pie Casserole has everything you love about chicken pot pie, but it's baked in a casserole dish! 
3.70 from 52 votes
Course: Dinner
Cuisine: American
Servings: 8 servings
Prep Time: 10 minutes
Cook Time: 22 minutes
Total Time: 32 minutes


  • 2 tbsp butter unsalted
  • 1 12oz bag frozen mixed vegetables (corn, carrots, peas, green beans, etc.)
  • 2 10oz cans cream of chicken
  • 2 cups chicken stock
  • 1 store-bought rotisserie chicken meat removed and shredded or chopped
  • ½ cup Italian parsley chopped
  • salt and black pepper to taste
  • 1 can Pilsbury Grand biscuits


  • Preheat the oven to 400 degrees F.
  • In a large sauté pan, heat the butter over medium heat until melted. Add the frozen vegetables and cook for 5-7 minutes.
  • Add the cream of chicken and chicken stock. Bring to a simmer and season to taste.
  • Remove from the heat and add the chopped chicken and parsley and stir to combine. If the sauce is too thick, add a little more stock. Pour filling into a 9×13 baking dish and set aside.
  • On a parchment lined sheet pan, “pre-bake” the biscuits for half their recommended cooking time. Once done, remove them and place them upside down onto the filling in the baking dish. Bake for 10-12 minutes or until the filling is bubbly and biscuits are golden brown.


Calories: 154kcal | Carbohydrates: 2g | Protein: 22g | Fat: 7g | Saturated Fat: 2g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.2g | Cholesterol: 73mg | Sodium: 306mg | Potassium: 67mg | Fiber: 0.3g | Sugar: 1g | Vitamin A: 323IU | Vitamin C: 5mg | Calcium: 7mg | Iron: 0.4mg
Did you make this recipe?Mention @kasey_allthingsmamma or tag #allthingsmamma!

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About Kasey Schwartz

For over 15 years, Kasey Schwartz, the mastermind behind All Things Mamma, has been the ultimate go-to for mouthwatering family recipes. Her work has been featured on, Buzz Feed, Better Homes and Gardens, and more, making her your go-to mom next door for all things delicious and family-friendly.


  1. 5 stars
    Quick and easy! And very tasty.

    1. Shyanne - ATM Team says:

      Thank you, Barb!

  2. Deborah Miller says:

    5 stars
    I thought the same thing, but you only cook the bisquits half of the time it says on 400,then you flip them over on top of the mixture to brown the bottoms. I hope this helps you. My bisquits didn’t brown on 350 in half the time, thats why the 400 degrees.

  3. Debbie Freund says:

    Can you make the casserole mixture a head of time, so all you have to do is back the biscuits and then the casserole. Also can I use dried Italian seasoning instead of Italian parsley

  4. Debbie Freund says:

    Can you make the casserole mixture a head of time, so all you have to do is back the biscuits and then the casserole

  5. Diane Baucom says:

    The recipe is really good. My only thing is you should say at the beginning to to pre-cook the biscuits while you’re making the filling. The biscuits call for a lesser temperature. Besides that, all else is good

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