Chicken Pot Pie Casserole

Our chicken pot pie casserole is my take on a traditional chicken pot pie. The cobbler-like casserole is topped with layers of biscuit mix, broth, condensed soup, and cheese. The toppings (kind of magically) produce a thickened broth and soft bread-like topping. It’s a comforting dish that’s easy enough for any night of the week.

The chicken pot pie casserole turns all the ingredients and flavors of a classic pot pie into a delicious, family-friendly dish. With tender chunks of chicken, vibrant peas and carrots, and a creamy, savory sauce, this casserole is topped with a soft, fluffy crust that perfectly complements the rich filling.

This recipe skips the pastry crust for a soft bread-like topping made with a convenient baking mix. The easy topping saves time without sacrificing flavor. Pimientos add a pop of color and a hint of sweetness to the filling, and cheddar cheese sprinkled over the top adds to the color and texture.

What You’ll Like About This Recipe

• All the flavor of classic chicken pot pie with far less work. Instead of pastry, the biscuit topping brings satisfying softness and a golden finish without the need for rolling, chilling, or crimping. This keeps the cooking process simple while preserving comfort-food appeal.
• A creamy, cozy filling in every bite. The tender chicken, vegetables, and condensed soup create a rich sauce that bubbles up through the biscuit layer as it bakes. It’s thick, savory, and exactly what you expect from pot pie flavor.
• Layered construction makes it foolproof. The ingredients are added directly to the casserole dish in stages—no separate sauce pans, no thickening steps. The layers meld together in the oven, producing impressive results with very little hands-on time.
• Easy to adapt to your taste or what you have. Use rotisserie chicken, swap vegetables, or change up herbs and spices. The recipe accepts substitutions effortlessly.
• Perfect for weeknight meals or make-ahead dinners. You can assemble it in advance, bake it freshly, or reheat leftovers for quick comfort during busy weeks.

Ingredient Notes

• Chicken breasts – Diced raw chicken cooks directly in the casserole, simplifying prep. Rotisserie chicken or leftover cooked chicken also works; if using cooked meat, reduce baking time slightly so it doesn’t dry out.
• Peas and carrots – Frozen vegetables thaw quickly and keep their texture. Mixed vegetables with corn or green beans also work.
• Baking mix – Bisquick or Pioneer baking mix forms the biscuit topping. It should be stirred lightly to avoid toughness; overmixing makes the top dense.
• Condensed cream of chicken soup – Provides creaminess and ties the filling together. Cream of mushroom or cream of celery are reliable substitutes.
• Cheddar cheese – Adds richness to the top layer without overpowering the creaminess of the filling. Mild or sharp cheddar both work depending on preference.

Steps to Make Chicken Pot Pie Casserole

1. Pour the melted butter into the baking dish to coat the bottom. This adds flavor and prevents sticking while giving the chicken a richer base to cook in.
2. Scatter the diced chicken over the butter and season with poultry seasoning and thyme. The layer seasons itself as it cooks, and the herbs perfume the entire casserole.
3. Add the vegetables and pimientos next, letting them form the hearty middle layer. Thawed frozen vegetables are ideal for consistent cooking.
4. Mix the baking mix, onion powder, and remaining herbs, then stir in the milk until just combined. Spread this mixture evenly over the vegetables; it will thicken and rise as it bakes.
5. Whisk the chicken broth and condensed soup until smooth, then pour gently over the biscuit layer. This liquid will sink through the layers and create a creamy, flavorful sauce.
6. Sprinkle cheddar cheese on top, then bake until the casserole is golden brown, bubbling at the edges, and fully set in the center. Let it rest briefly before serving to help the layers settle.

Pro Tips

• Space the chicken pieces evenly so they cook uniformly beneath the biscuit topping.
• Stir the biscuit mixture minimally; overmixing can make it tough.
• Pour the broth mixture slowly so it distributes without creating gaps.
• Check for doneness by looking for golden edges and a puffed biscuit top.
• Rest the casserole for 5 to 10 minutes before cutting to prevent tearing.

Recipe Variations

• Protein: Swap out the chicken for turkey, or use 1 pound of chicken and add some ham or bacon for smoky flavor.
• Cheese: Experiment with different cheeses, like Gruyère, Monterey Jack, or Fontina.
• Vegetable Swaps: Include steamed or frozen thawed green beans, or add a layer of sautéed sliced mushrooms.
• Herb Tweaks: Replace the poultry seasoning and thyme with herbes de Provence or about 2 tablespoons of finely chopped fresh herbs, such as a mixture of sage, thyme, rosemary, and parsley.

Easy Rotisserie Chicken Recipes

Chicken Ranch Casserole

Chicken Pot Pie

Cajun Chicken Pasta

Curried Chicken Salad

Speedy Tetrazzini

How to Store

• Refrigerate leftovers in a covered container for up to 3 to 4 days. The biscuit layer softens slightly but reheats well.
• Freeze individual portions tightly wrapped; thaw overnight for best texture before reheating.
• Reheat in the oven or air fryer until hot and the top is crisp again. Avoid microwaving for too long, as it can make the biscuit layer rubbery.

Chicken Pot Pie Casserole

Diana Rattray

Enjoy this non-traditional chicken pot pie casserole. It’s an easy layered casserole with a lovely soft biscuit mix topping.

No ratings yet

Servings 5

Calories 619

Print Recipe Pin Recipe

Course Casseroles, Weeknight Meals

Cuisine American

Prep Time 15 minutes minutes

Cook Time 45 minutes minutes

Total Time 1 hour hour

Ingredients

  

1x2x3x

• 4 tablespoons unsalted butter, melted
• 1 1/2 pounds chicken breasts, boneless, skinless
• 1 1/2 teaspoons poultry seasoning, divided use
• 1 1/2 teaspoons dried thyme, divided use
• 2 cups peas and carrots, frozen , thawed
• 1/2 cup onion, chopped
• 1 4-ounc jar pimientos, drained
• 1/2 teaspoon freshly ground black pepper
• 2 cups baking mix, e.g., Bisquick, Pioneer
• 1/4 teaspoon onion powder
• 1 1/2 cups whole milk
• 1 cup chicken broth
• 1 10.5-ounce can cream of chicken soup
• 1 cup cheddar cheese, shredded

Instructions

Cook ModePrevent your screen from going dark

• Preheat the oven to 375°F and add the melted butter to a 3-quart baking dish.
  
• Dice the chicken breasts into bite-size pieces and spread over the melted butter. Sprinkle half of the poultry seasoning and half of the thyme over the chicken.
  
• Top with the thawed peas and carrots, onions, and pimientos.
  
• Combine the baking mix with the onion powder and the remaining sage and thyme. Stir in the milk just until blended. Pour the baking mix mixture over the casserole.

  Whisk the chicken broth with the cream of chicken soup, then pour it over the biscuit mix layer. Sprinkle the cheese over the casserole.
  
• Bake the casserole for 40 to 55 minutes or until the top is golden brown and the edges are bubbly.
  
• Serve with a salad or fresh vegetables. Enjoy!
  

Nutrition

Calories: 619kcalCarbohydrates: 43gProtein: 43gFat: 30gSaturated Fat: 14gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gTrans Fat: 0.4gCholesterol: 144mgSodium: 1168mgPotassium: 860mgFiber: 3gSugar: 10gVitamin A: 6020IUVitamin C: 10mgCalcium: 378mgIron: 3mg

Disclaimer:

Our nutritional information is based on a third-party application that analyzes the ingredients list to determine the values. The information is meant to be helpful, but should be considered an estimate. Values may differ depending on measurements, brands, serving variations, and database availability.

Tried this recipe?Let us know how it was!