Somewhat Simple

Biscuit Chicken Pot Pie Casserole

Jump to Recipe Comment

As an Amazon Associate I earn from qualifying purchases.

This chicken pot pie casserole is comfort food at its best! It’s an easy recipe, made completely from-scratch and so full of delicious flavor!


This chicken pot pie is a delicious dinner that comes together quickly but tastes like you worked on it all day long. It’s full of juicy chicken and vegetables, all smothered in a creamy homemade sauce and then topped with light and fluffy biscuits. This pot pie sure to become a new favorite in your home!


Chicken Pot Pie Casserole

Biscuit Chicken Pot Pie Casserole
5 from 4 votes

Chicken Pot Pie Casserole

This chicken pot pie casserole is comfort food at its best! It's an easy recipe, made completely from-scratch and so full of delicious flavor!

Course Main Course
Cuisine American
Keyword biscuit, casserole, dinner
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings 1 Cup
Calories 442 kcal


for the biscuits

  • 2 cups flour
  • 1 tablespoon sugar
  • 3 teaspoons baking powder
  • 1 teaspoon salt
  • 1/2 cup butter cut into pieces
  • 3/4 cup buttermilk or milk plus a splash of vinegar

for the creamy chicken mixture:

  • 2 tablespoons butter
  • 2 tablespoons flour
  • 1 cup chicken broth
  • 1 cup milk
  • 2 cups shredded cooked chicken I used rotisserie
  • 1 package frozen mixed vegetables
  • salt and pepper to taste


To Make the Biscuits -

  1. In a large bowl, whisk together the flour, sugar, baking powder, and salt.
  2. Add the butter and cut in using a pastry cutter or two knives, until the butter is about pea-sized and smaller.
  3. Add the buttermilk and mix until just combined.
  4. Turn the dough out onto a lightly floured surface and pat into a rectangle that is about 6 x 9 inches.
  5. Fold each side of the dough over the middle (like you're folding a letter) and pat out again to about 6 x 9 inches.
  6. Cut biscuits out of the dough using desired size of biscuit cutter (I usually use a 2 inch cutter).

To Make the Creamy Chicken Mixture -

  1. Melt the butter in a large skillet over medium heat. When the butter is melted, whisk in the flour to form a paste. Let cook 2-3 minutes, until golden.
  2. Slowly add the chicken broth, followed by the milk, whisking constantly and adding a little at a time to form a smooth sauce.
  3. Stir in the shredded chicken and vegetables and heat through.
  4. Season to taste with salt and pepper.

Bake -

  1. Preheat the oven to 350.
  2. Pour the chicken mixture into the bottom of a 9 x 9 baking dish.
  3. Top with biscuit cutouts.
  4. Place in preheated oven and bake 30-35 minutes, or until the biscuits are golden on top and cooked through.
  5. Let sit for a few minutes before serving to allow the sauce to thicken.
Nutrition Facts
Chicken Pot Pie Casserole
Amount Per Serving
Calories 442
* Percent Daily Values are based on a 2000 calorie diet.


This is the perfect dinner for a cold winter night, and I hope you’ll enjoy it as much as my family does!

Here are a few more recipes we know you’ll love –

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating

What type of comment do you have?


  • Toni wrote:
    • Stephanie Dulgarian wrote:
  • Sarah wrote:
    • Stephanie Dulgarian wrote:
  • Natalie wrote:
    • Stephanie Dulgarian wrote: