One-Pan Chicken Pot Pie Casserole with Biscuits

This chicken pot pie casserole with biscuits turns everything you love about pot pie into a simple weeknight dinner. Cooked chicken, frozen mixed vegetables, cream of chicken soup, and cheddar cheese all combine in one dish, and refrigerated biscuits bake on top. No crust to roll out and no bottom layer to worry about getting soggy.

Stir, bake, add biscuits, and you get all the flavor of chicken pot pie in one easy casserole. It’s comforting, filling, and faster to prepare than a traditional pie since there’s no bottom crust to manage.

If you enjoy easy chicken casseroles, consider trying other simple favorites such as a Ritz chicken casserole or a chicken and rice bake. These recipes share the same convenience: short prep time, pantry-friendly ingredients, and family-pleasing results.

Ingredients

Notes and substitution options appear below; full measurements and instructions are in the recipe card further down.

• Cooked chicken – about 3 cups, chopped or shredded. Rotisserie chicken is easiest, or use leftover roasted or poached chicken.
• Cream of chicken soup, sour cream, and milk – these create the creamy base for the filling. If you prefer, swap in a homemade cream soup.
• Shredded cheddar cheese – 1 1/2 cups total, divided: 1 cup mixed into the filling and 1/2 cup reserved to top before adding biscuits.
• Frozen mixed vegetables – one 10 oz bag, cooked and drained according to package directions to avoid watering down the casserole. A mix of peas, carrots, corn, and green beans is ideal.
• Onion powder, poultry seasoning, salt, and pepper – poultry seasoning gives the dish that pot pie flavor, so don’t skip it.
• Refrigerated biscuits – one can (16.3 oz Grands or similar). You only need six biscuits split into 12 halves; an eight-count can leaves two extra biscuits.
• Butter – melted and brushed on the biscuit tops after baking.

How to Make Chicken Pot Pie Casserole with Biscuits

Step-by-step directions are shown here; see the printable recipe card below for a compact version you can keep in the kitchen.

Step 1: Preheat the oven to 375°F. Grease a 9×13-inch baking dish with nonstick spray. Cook the frozen vegetables following package directions and drain them well.

Step 2: In a large bowl, stir together the chicken, cooked vegetables, cream of chicken soup, sour cream, milk, onion powder, poultry seasoning, salt, pepper, and 1 cup of the shredded cheddar. Reserve the remaining 1/2 cup cheddar for the top.

Step 3: Spread the filling evenly in the prepared baking dish and bake uncovered for 15 minutes, until heated through and beginning to bubble at the edges.

Step 4: Remove the dish from the oven and sprinkle the remaining 1/2 cup cheddar over the hot filling.

Step 5: Separate six biscuits into halves so each becomes two thinner rounds (this helps them bake through). Arrange all 12 halves over the cheese without overlapping.

Step 6: Return the dish to the oven and bake another 10–15 minutes, until the biscuits are golden and cooked through. Melt the butter and brush it over the biscuit tops, then serve.

Serving Suggestions

This casserole is a complete meal on its own. Pair it with a simple green salad or steamed vegetables for a light accompaniment. A crisp salad balances the rich, creamy casserole and keeps the meal feeling fresh.

Storage

Store leftovers covered or in an airtight container in the refrigerator for 3 to 4 days. Reheat single portions in the microwave (biscuits will soften), or re-crisp the top by reheating in a 350°F oven for 12–15 minutes, loosely covered with foil so the biscuits don’t over-brown.

Freezing after baking is not recommended because the sour cream in the filling can separate when thawed and biscuits may become gummy.

Additions and Variations

• Add onion. Sauté half a chopped onion in a tablespoon of butter until tender, then stir it into the filling.
• Add celery. Two diced stalks cooked with the onion help recreate a classic pot pie base.
• Swap the canned soup. Cream of mushroom or cream of celery both make suitable substitutes for cream of chicken.
• Use turkey. This casserole is a great way to use leftover Thanksgiving turkey — use the same amount of cooked meat.
• Change the cheese. Colby-jack or a Mexican blend are both tasty alternatives to cheddar.

More Chicken Dinners

• Chicken Noodle Casserole
• Chicken Divan
• Chicken Alfredo Pasta Bake
• Slow Cooker Marry Me Chicken
• Chicken and Dumpling Casserole