Straight from the oven, this Chicken Pot Pie Casserole with Biscuits is downright mouthwatering with its piping hot filling of tender chicken and vegetables, topped with flaky, golden-brown biscuits.
Chicken Pot Pie with Biscuit Topping
My family has loved chicken pot pie for as long as I can remember. From the bite-size chunks of chicken and vegetables to the rich, creamy sauce and the flaky pie crust, the aroma of a pot pie is always inviting.
While I love a good pie crust, I’ve discovered that I actually prefer a biscuit topping for pot pie. Stirring together a batch of drop biscuits is super easy, but depending on my mood, canned biscuits are an even easier option – and we all enjoy those buttery, flaky pull-apart layers.
Chicken Pot Pie with Canned Biscuits
Biscuits make the perfect topping for a pot pie. When baked, they become golden brown and slightly crispy on the outside, while remaining soft and fluffy on the inside.
If you’re like me, you’ll grab some of the pull-apart style canned biscuits for this recipe. This texture provides a great contrast to the creamy filling.
Pot pies are the ideal end-of-week meal for my family. With just a couple of cups of leftover meat and a bag of frozen mixed vegetables (or an assortment of random leftover or fresh vegetables), you can pull together a pot pie in very little time.
What Vegetables are in Chicken Pot Pie?
This recipe calls for frozen mixed vegetables, however, you can use any vegetables you like in this pie. I had a bag of frozen asparagus cuts and tips in the freezer and that turned out to be a terrific choice for this recipe.
Leftover roasted or sauteed vegetables? a couple of ears of corn? a handful of Brussels sprouts? Any combination will work here. Just remember to thinly slice or chop any vegetables to keep them appropriately sized for a pot pie.
If you’re using vegetables that are already cooked, you’ll stir them in at the very end of the cooking time, just before topping everything with biscuits and baking.
The pot pie filling can be made in advance and stored in the refrigerator for up to 3 days or in the freezer for up to 2 months. Because it freezes so well, I like to make a double batch of this filling whenever I have a good bit of leftover chicken.
Stash the saucy chicken and vegetable mixture in the freezer – without biscuits. You could even share some of it with a neighbor. Give them a can of biscuits and the instructions along with it, so they can enjoy their pot pie warm from the oven.
When ready to bake, thaw in the refrigerator, if needed, and then reheat the filling on the stove for just a few minutes until warm again. Top the filling with biscuits and proceed with baking as outlined in the recipe below.
Chicken Pot Pie Casserole Recipe with Biscuits
To make this recipe you will need the following ingredients:
- yellow onion
- all-purpose flour
- chicken broth
- kosher salt
- black pepper
- celery seed
- cooked chicken
- frozen mixed vegetables
- flaky layers canned biscuits
- fresh Italian parsley
Easy Chicken Pot Pie Filling
Most pot pie recipes begin with a mirepoix of diced onion, carrot, and celery. (Mirepoix refers to the aromatic mixture of vegetables that are most often used as a base for flavoring soups, stews, and sauces. It’s a fun word to know if you don’t already.)
The vegetables are sauteed in a bit of butter until softened. When the onions become translucent, sprinkle in some flour to create the base for the creamy filling.
Stir and toss well to coat the vegetables in flour. Slowly pour in the chicken broth while whisking constantly to avoid any floury lumps from forming.
Simmer for a few minutes to thicken the sauce. Last, you’ll add the milk and season to taste with salt, pepper, and celery seed.
Add the chicken and vegetables to the sauce and stir to combine. Don’t worry about returning the sauce to a simmer. You can actually remove it from the heat at this point.
The chicken and vegetables will warm inside the filling while baking in the oven.
Chicken Pot Pie Casserole with Biscuits
My youngest son always rushes to open the can of biscuits for me. He loves the anticipation of the moment when the can finally pops open. Me, I like giving it a solid whack on the edge of the counter in just the right spot.
I tested this casserole a few different ways before sharing it with you. I’ve struggled with genuinely loving traditional biscuit-topped pot pies because the biscuits can tend to turn out a bit soggy underneath.
Splitting the biscuits in half before baking ensures they turn out flakey, fluffy, and perfect every time. If you prefer a thicker biscuit topping with more filling peeking through, as pictured in some of these photos, you can bake the casserole with full-size biscuits.
If you choose not to split the biscuits, I recommend flipping the biscuits over when halfway through the baking time to prevent any underbaked portions.
I like to serve this with a fresh salad like this one with apples, pecans, and feta. It perfectly balances the rich sauce of the pot pie.
Spring mix and spinach with crunchy apple slices, chewy raisins, and almonds in a tangy sweet dressing work to make this spinach and apple salad something I happily make and eat as often as possible.
However you serve it, I’m willing to bet that this easy chicken pot pie casserole with biscuits is about to become a new family favorite for you too! Or maybe try Ground Beef Pot Pie. This Crescent Roll Chicken Pot Pie is also delicious.
Looking for more easy dinner recipes? Try this creamy Garlic Parmesan Chicken Pasta with Parmesan cheese, fresh garlic, tender chicken, and fettuccine noodles.
These BBQ Chicken Foil Packets are easily made with chicken, a sprinkling of spices, a handful of mixed vegetables, and a brushing of barbecue sauce.
Chicken Pot Pie Casserole with Biscuits
- ¼ cup butter
- 1 small yellow onion chopped small, about 1 cup
- ½ cup celery sliced very thin, about 2 ribs
- ½ cup carrots diced small, about 2 carrots
- ⅓ cup all-purpose flour
- 1½ cups chicken broth
- 1 cup milk
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
- ¼ teaspoon celery seed
- 4 cups cooked chicken diced into ½-inch pieces
- 2 cups frozen mixed vegetables
- 8 count flaky layers canned biscuits approximately 16 ounce package
- 2 tablespoons melted butter
- 1 tablespoon chopped fresh Italian parsley optional
- Preheat oven to 425°F. In a large deep oven-safe skillet, over medium-high heat, melt the butter. Add the onions and celery and cook until soft, about 3 minutes. Stir in flour. Slowly stir in chicken broth and whisk to combine.
- Add the milk and salt, pepper, and celery seed. Reduce heat and simmer over medium-low heat until thickened, about 5 minutes. Add the chicken and vegetables. Stir to mix throughout.
- Split the biscuits in half, by pulling apart the layers. Top the skillet with 16 biscuit halves and bake for 26-32 minutes, until the topping is golden brown, the biscuits are flaky, and the filling is bubbling.
- Remove from the oven and brush with melted butter. Sprinkle with parsley, if desired. Cool for at least 10 minutes before serving.