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This Chicken Pot Pie Casserole with biscuits has everything you love about chicken pot pie — tender rotisserie chicken and vegetables in a creamy sauce, topped with golden, pillowy biscuits — and it’s ready in about 30 minutes, no pie crust required.
For more comfort food chicken recipes, try my Crockpot Chicken and Noodles and Ultimate Chicken Casserole.
Why you’ll love this easy chicken pot pie casserole recipe!
My family loves traditional chicken pot pie and chicken pot pie with crescent rolls, 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 — and the biscuit topping might just be better than crust.
- Rotisserie chicken does the heavy lifting. Shred the meat and you’re halfway done. (I love getting a few meals from a single bird — serve it with mashed potatoes and roasted asparagus night one, then use the rest here or in Chicken Divan, Crack Chicken Casserole, or Homemade Chicken Noodle Soup.)
- Frozen vegetables save the chopping. A mixed blend of corn, carrots, green beans, and peas is just as healthy as fresh — often fresher, since it’s frozen at peak ripeness.
- Cream of chicken soup is the sauce shortcut. No butter-flour roux, no whisking milk — the condensed soup plus chicken stock makes a creamy filling in minutes.
- Biscuits instead of pie crust. Soft, pillowy Pillsbury Grands soak up all that creamy goodness — no one misses the crust. (For another crust-free comfort classic, try shepherd’s pie.)
Table of Contents
Ingredient Notes
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 – A shortcut to a rich, creamy sauce.
- Chicken stock
- Store-bought rotisserie chicken – You could also use an Instant Pot Whole Chicken. (Here are some more easy rotisserie chicken recipes to try!)
- Italian parsley
- Pillsbury Grand biscuits – An easy topping! You could make buttermilk biscuits from scratch, but on a weeknight, I love pre-made biscuit dough.
How to Make Chicken Pot Pie Casserole With Biscuits
- Cook the Vegetables: Melt the butter in a large skillet over medium heat. Add the frozen vegetables and cook for 5 to 7 minutes.
- Finish the Filling: Add the condensed cream of chicken soup and the chicken stock. Bring to a simmer, then season to taste. Remove from the heat and stir in the chicken and parsley. If the sauce is too thick, add a splash more stock. Pour the filling into a 9×13 baking dish.
- Transfer: Pour the filling into a greased casserole dish and spread it into an even layer.
- Bake: Place the pre-baked biscuits upside down on the filling and bake at 400ºF for 10 to 12 minutes, until the filling is bubbly and the biscuits are golden brown.
Make-Ahead, Storage & Reheating
Make ahead: Yes! Prepare the filling up to a day in advance and refrigerate it right in the baking dish. When you’re ready to eat, pre-bake the biscuits, top, and bake — add a few extra minutes since the filling starts cold.
Storage: Leftovers keep in the fridge for 2–3 days.
Reheating: Warm individual portions in the microwave, or reheat the whole dish at 350ºF until warmed through.
Freezing: Freeze the filling (without biscuits) for up to 3 months. Thaw overnight in the fridge, then top with fresh pre-baked biscuits and bake.
Frequently Asked Questions
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!
Traditionally a butter-and-flour roux with milk. In this casserole, condensed cream of chicken soup is the shortcut — same creamy result, fraction of the work.
You can — but they bake up thinner and flakier than pillowy biscuits. If that’s the texture you’re after, use my chicken pot pie with crescent rolls recipe, which is built for it.
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 You’ll Love
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Chicken Pot Pie Casserole
Ingredients
- 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 Pillsbury Grand biscuits
Instructions
- 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.
Notes
- Pre-bake the biscuits for half their package time before they ever touch the filling, so the bottoms are already set.
- Flip them upside down onto the casserole — the pre-baked tops face the filling, and the softer side crisps up golden in the oven.
- Prefer a thicker filling? Start with 1½ cups of stock and add the rest only if needed — a reader who made this for a crowd of 50 (!) found the full amount runs slightly saucy, which is perfect for sopping but looser than some like.
- Bulk it up: stir in diced cooked potatoes or mushrooms with the chicken — reader-tested and approved.
Delicious! And easy
I am a very experienced home chef. Chicken pot Pie is not a difficult recipe to make, but anybody can mess it up with too much of one thing. This recipe is excellent but I would recommend going in with slightly less chicken stock to begin with and then add instead of pouring it all in at once because it will get a little bit soupy which is what I initially did and ended up with more of a soup than a casserole. I made this for 50 homeless people. It was so much easier than making separate pot pies. I did exactly as a recipe recommended but because I used the exact amount of stock is recommended it came out too soupy so I ended up adding more veggies, more chicken, and believe it or not steamed potatoes which really helped fill in some space And thicken the recipe. Then I added better than bouillon chicken flavor because it really helped with more flavor. Other than that I wouldn’t change a thing. It was so good. I made it tonight again for my little family (me and myself and I ) and froze half of it without the biscuits. You can even add mushrooms and experiment a little bit. Maybe some leftover veggies you have. Very good and I thank you very much. Cooking for 50 people is not easy but this recipe helped a lot.
Good for dinner any time of year!!
Quick and easy! And very tasty.
Thank you, Barb!
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.
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
Can you make the casserole mixture a head of time, so all you have to do is back the biscuits and then the casserole
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