Chicken Pot Pie Casserole with Biscuits

A cozy, crowd-pleasing casserole that takes all the flavors of classic chicken pot pie and makes them weeknight easy. Creamy chicken and vegetables get baked under a golden biscuit topping for the ultimate comfort food — perfect for family dinners or potlucks.

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Prep Time 20

Cook Time 35

Total Time 55

Servings: 8

Course: Dinner

Cuisine: American, Southern

Ingredients Method Notes

Ingredients

For the Filling

3 tbsp unsalted butter
1 tbsp olive oil
1 medium yellow onion diced
2 medium carrots diced
2 celery ribs diced
3 cloves garlic minced
1 tsp salt plus more to taste
½ tsp black pepper
1 tsp The Spice Girl Kitchen French or Italian Seasoning or 1/2 tsp each thyme and parsley
¼ tsp smoked paprika optional, adds warmth
¼ cup all-purpose flour
2 cups low-sodium chicken broth warmed
1 cup whole milk or half-and-half for creamier texture
3 cups cooked chicken shredded (rotisserie or leftover)
1 cup frozen peas
1 cup frozen corn
2 tbsp chopped fresh parsley

For the Biscuit Topping

2 cups all-purpose flour
1 tbsp baking powder
½ tsp baking soda
1 tsp salt
6 tbsp cold unsalted butter cubed
1 cup buttermilk plus 1 Tbsp more if dough feels dry
Shortcut option: Use 1 (16 oz) can refrigerated Pillsbury Grands biscuits if desired.

Method

Make the Filling

Preheat oven to 400°F. Grease a 9x13 baking dish.
In a large skillet or Dutch oven, melt butter and olive oil over medium heat. Add onion, carrots, and celery. Cook 5–6 minutes until softened. Stir in garlic and seasonings.
Sprinkle flour over vegetables; cook 1–2 minutes, stirring constantly. Slowly whisk in warmed chicken broth, then milk, until smooth and slightly thickened, 3–4 minutes.
Stir in shredded chicken, peas, corn, and parsley. Simmer 2 minutes, then transfer filling to the prepared baking dish.

Make the Biscuit Topping (or skip and use canned biscuits)

In a bowl, whisk together flour, baking powder, baking soda, and salt. Cut in butter with a pastry cutter (or fingers) until mixture resembles coarse crumbs. Stir in buttermilk just until dough comes together. Do not overmix.
Drop biscuit dough by large spoonfuls evenly over filling (about 8–10 biscuits).

Bake

Bake uncovered 25–30 minutes, until biscuits are golden brown and filling is bubbling.
Let casserole cool 10 minutes before serving.

Notes

Tips

Shortcut hack: Use canned biscuits if pressed for time, but homemade biscuits give better flavor and texture.
Make-ahead option: Assemble filling up to 24 hours in advance; store covered in fridge. Add biscuit topping just before baking.
Veggie swap: Try green beans, mushrooms, or spinach for variety.
Potluck tip: Let casserole cool slightly before transporting; cover loosely with foil.