If you’re craving comfort food, Chicken Pot Pie Casserole is just the recipe for you! All of the creamy, flavorful fixings of chicken pot pie are baked to perfection with fluffy biscuits on top. This is an easy dinner that always hits the spot!
What’s in this Chicken Pot Pie Casserole
All of the classic chicken pot pie ingredients you know and love are baked beneath a layer of soft, fluffy biscuits. Are you drooling yet?
- Butter: I like to use unsalted butter since we’re sprinkling salt in later.
- Olive Oil: You can use avocado oil instead if you’d like.
- Vegetables: You’ll need a medley of carrots, celery, yellow onion, garlic and mushrooms.
- Chicken: Shredding an already made rotisserie chicken from the grocery store will save you some time, rather than cooking your own chicken.
- All-Purpose Flour: This is what thickens the pot pie mixture.
- Chicken Broth: For the best results, I always recommend making your own homemade chicken broth!
- White Wine: Use a dry white wine like chardonnay. Avoid using sweet white wines like riesling.
- Heavy Cream: This is what makes the pot pie mixture to deliciously thick and creamy!
- Seasonings: A simple mix of salt, pepper, dried thyme and dried basil creates the very best flavor.
- Biscuits: I like to keep thing quick and easy by using a package of Pillsbury Grands Original Biscuits.
PRO TIP: Try not to over-bake this casserole! As soon as the biscuits are a delicious golden brown color after about 30 minutes of baking, the casserole’s ready to be removed from the oven.
Can I make this recipe without wine?
Yes! If you’d like to opt out of using white wine, simply replace it with an equal amount of chicken broth.
Absolutely! Instead of pre-made biscuits, top this chicken pot pie casserole with homemade biscuits. I love this easy homemade buttermilk biscuits recipe!
You’ll need 3 cups of cooked, shredded chicken for this casserole. This is a wonderful way to use up leftover chicken. However, I like to pick up a rotisserie chicken and shred it to save time.
Half and half will also do the trick.
How to Store and Reheat
In an airtight container in the fridge, any leftovers you have of this casserole will stay fresh for up to 3 days. Reheat in the microwave, or for even better results, right back in the oven.
How to Freeze
Once this chicken pot pie casserole with biscuits has cooled to room temperature, you can store it in an airtight container in the freezer for up to 3 months.
Serving Suggestions
Serve this southern staple of a dinner with some other classics from below the Mason Dixon line!
More Chicken Casserole Recipes We Love
- Cowboy Chicken Casserole
- Chicken and Waffle Casserole
- Chicken and Biscuits Casserole
- Poppy Seed Chicken Casserole
- Buffalo Chicken Casserole
- Chicken Zucchini Casserole
Chicken Pot Pie Casserole Recipe
Ingredients
- 4 tablespoons unsalted butter
- 2 tablespoons olive oil
- 2 carrots diced
- 2 celery ribs diced
- 1 yellow onion diced
- 2 cloves garlic minced
- 3 cups rotisserie chicken shredded
- 4 ounces button mushrooms chopped
- ¼ cup all-purpose flour
- 2 cups low-sodium chicken broth
- ¼ cup white wine
- 1 cup heavy cream
- ½ teaspoon salt
- 1 teaspoon ground black pepper
- ½ teaspoon dried thyme
- ¼ teaspoon dried basil
- 16.3 ounces Pillsbury Grands Original Biscuits 1 package
Instructions
- Preheat oven to 375°F. Spray a 9×13-inch baking dish with nonstick spray. Set aside.
- Heat the butter and oil in a skillet set over medium-high heat.4 tablespoons unsalted butter, 2 tablespoons olive oil
- Add the diced carrots and celery and cook for 3 minutes.2 carrots, 2 celery ribs
- Add the onion and cook until translucent, about 5 minutes. Add the minced garlic and cook until fragrant.1 yellow onion, 2 cloves garlic
- Add the cooked shredded chicken and chopped mushrooms and cook for 1 minute.3 cups rotisserie chicken, 4 ounces button mushrooms
- Sprinkle the flour over the vegetables and chicken mixture and cook for 3 minutes, stirring continuously.¼ cup all-purpose flour
- Stir in the chicken broth and scrape the bottom of the pan to deglaze the pan.2 cups low-sodium chicken broth
- Pour in the white wine and cream. Stir well.¼ cup white wine, 1 cup heavy cream
- Season to taste with salt and add the pepper, thyme, and basil. Stir well and continue to cook until the mixture reaches a thick, stew-like consistency.½ teaspoon salt, 1 teaspoon ground black pepper, ½ teaspoon dried thyme, ¼ teaspoon dried basil
- Pour the chicken stew mixture into the prepared casserole dish. Arrange the biscuits on top.16.3 ounces Pillsbury Grands Original Biscuits
- Bake for 30 minutes or until the filling bubbles and the biscuits are golden brown. Let cool for 10 minutes before serving.
Peggy M Lampkins says
I want to try this recipe!! Can I use evaporated milk instead of heavy cream or half n half? And also, I’m wondering if the bottoms of the biscuits will be doughy? Thanks! By the way, I also love your Cookie Rookie website!!
Becky Hardin says
You can try half and half. I haven’t had issues with it being doughy if cooked long enough!
Sue Mills says
My neighbor raved about this recipe and she was 100% right! It is delicious and one of my favorite dinners to share with friends and family. I DID increase the carrots and celery to 2 1/2 cups sliced and the mushrooms to 12 ounces without changing the amounts of any other ingredients. Loved it!
Becky Hardin says
Thanks for sharing, Sue!
Jessica Frost says
The smell while cooking was magnificent. The taste afterwards was awesome. I burned the tops of the biscuits but they were very easy to slice off the burnt parts
Becky Hardin says
Glad it was a hit!
Momma Nadine says
This was a huge hit with the entire family.
Becky Hardin says
Thanks so much for sharing!
Wally thom says
Very good, my wife loved it and I did too!
Becky Hardin says
I’m so glad you enjoyed it, Wally!
Angela Hare says
This recipe randomly showed up in my Instagram feed. As soon as I saw it, I knew I had to make it!! I love chicken pot pie but have never had a good recipe … and most pot pie recipes are more involved than this one! I followed the recipe up a “T” with the exception, I used salted butter. The recipe also calls for mushrooms but I substituted a can of whole kernel corn (drained) because of my kids. If you’re like me and don’t cook with wine, just use an extra 1/4 cup of broth like the recipe says. I did add a bit more seasoning but it’s perfect just the way it is. Biscuits were not doughy. This is definitely a winner and one that will be added to my comfort food rotation!! My family LOVED it!!!!! You could take this to any pot luck and be confident that it’s going to be a crowd favorite!!! SO SO GOOD!!
Becky Hardin says
Thank you so much for the glowing review, Angela. 🙂
Dlea says
This is a great recipe that’s versatile but I feel like it needed more filling even though I increased the carrots and celery to 2.5 cups total (but next time would make it 3.) Not a fan of mushrooms so I added 2 cups of thawed Southern style hash browns (cubed potatoes) which was the perfect amount!
Next time I will add an additional cup of chicken. I used Pinot Grigio and the flavor it added to the sauce was fantastic! Do not use extra broth, get a dry white wine to create a depth of flavor!! I added some extra milk and heavy whipping cream to get the sauce to the consistency I wanted.
I had to cover the dish with foil about 12 minutes into baking as my biscuits were already perfectly golden brown.
For left overs I stored the biscuits separately from the filling to avoid them soaking up the sauce. Going to make this dish again but with the above suggestions over the holidays for family and also plan on taking it to a church potluck. Thanks for this recipe. 🙂
Becky Hardin says
Thanks so much for sharing what worked for you, Dlea!