This chicken pot pie casserole recipe takes your classic chicken pot pie and uses biscuits to make the “pie crust”! Grab everyday ingredients, such as cooked chicken, cream of chicken soup, vegetables, refrigerated biscuits, and a few other ingredients for a casserole ready to eat in only 45 minutes!
Love the flavors and heartiness of chicken pot pie but want to make it even easier? This chicken pot pie casserole recipe uses refrigerated biscuits that you place on top of the chicken mixture in a casserole dish and bake!
Why you’ll love this Chicken Pot Pie “Bubble Up” Casserole
- “Bubble Up”: Sometimes called a “bubble up” casserole, the biscuits on top “rise” or “bubble up” during the cooking process, and after it cooks it looks amazingly delicious and fun!
- Simple Ingredients: Like your favorite chicken pot pie recipe with cream of chicken soup, this casserole is the ultimate comfort food, made with everyday ingredients!
- Shortcuts: It calls for cooked chicken, so using something like a rotisserie chicken (you could even boil the rotisserie chicken for broth for later), or leftover chicken, speeds things up even more! Or frozen vegetables that you can heat up quickly in the microwave is a great way to speed things up, instead of using fresh vegetables.
- Family Favorite: This casserole has that creamy filling that classic chicken pot pie has, and it has the flavors of a chicken pot pie that the whole family will love!
- Freezer Meal: Good old comfort food never fails! Make this as a dish to take to someone in need, so they can freeze it and cook it whenever they need a fast dinner idea! (See freezer tips below and one of my secret weapons for quick meal plans too!)
Ingredients for easy chicken pot pie casserole
We love using a lot of shortcuts for this recipe to get a delicious dinner on the table fast! It calls for cooked chicken and cooked mixed vegetables, so that’s why it’s one of our favorite recipes to make with leftovers!
But if you don’t have leftovers, there are some quick tips below to speed things up with certain ingredients!
You can find the complete list of ingredients and directions can be found in the recipe card below.
- Cooked Chicken – we use about 2 chicken breasts, cooked & cut into ½ inch cubes (about 2-3 cups of chicken). You can bake, saute, or grill chicken, or even cook chicken quickly in an Instant Pot or pressure cooker. See substitutions for cooked chicken, below!
- Cream of chicken soup – this helps make that creamy sauce that we love in traditional pot pie.
- Milk – Whole, 2% or skim is just fine to use! Or try heavy cream if you have it on hand!
- Sour cream – sour cream really helps give that texture that we all love in a creamy chicken pot pie.
- Onion – To keep things easy, we like to use onion powder but if you prefer fresh onion, you absolutely can!
- Seasoned salt – If you don’t have seasoned salt, you can use regular but seasoned salt is delicious and we love using that in so many recipes, like our cheeseburger sliders for the garlic butter that we brush on the rolls!
- Pepper – regular black pepper is such a great addition to this dish for the perfect amount of spice.
- Shredded cheddar cheese – what’s a casserole without shredded cheese? You’ll divide the cheese for mixing in and for sprinkling on top.
- Mixed veggies – Any kind of cooked vegetables will work. We used a medley of peas, carrots, corn, and green beans. If using frozen veggies, you’ll just want them to be cooked before adding them to this recipe, and remember to discard any excess water that may remain after thawing.
- Refrigerated biscuits – We used Grands biscuits, but you can also make your own biscuits using Bisquick! See the notes below for making sure how the biscuits will fully cook.
- Butter – you’ll brush the top of the flaky biscuits, after baked, with butter for an amazing, buttered flaky crust flavor!
How to make chicken pot pie casserole
This is the perfect weeknight meal, and can be ready in only 45 minutes! Here’s how:
- Preheat: Oven to 375°F and grease a 9×13 glass or ceramic baking dish.
- Mix: In a large bowl, using only 1 cup of the shredded cheese, mix together all of the ingredients except for the biscuits and melted butter.
- Bake: Pour chicken mixture into the prepared baking dish. Bake uncovered for 15 minutes. Remove from oven and stir. Sprinkle the remaining ½ cup of cheese on top of the mixture.
- Add Biscuits: Divide the top and bottom of each biscuit, separating each biscuit in half, so that they aren’t as thick, so they’ll fully cook. Place 12 biscuits on top of the chicken and cheese mixture (do not overlap biscuits).
- Baking Time (2nd): For another 15-20 minutes or until biscuits are golden brown and cooked through.
- Brush: The tops of biscuits with melted butter and serve!
What to serve with pot pie?
Quick weeknight dinners: We’ve compiled some of the best, easy dinner recipes for you, so you’ll always have something fun for the meal plan rotation!
- Chicken – Instead of cooking your own chicken, try using a rotisserie chicken, and shred it or grab some store-bought cooked chicken, such as canned chicken or you can even find cooked chicken in the deli of most grocery stores.
- Mixed Vegetables – If you don’t have frozen vegetables as we used, you can use cooked, canned vegetables!
- Onion – if you’d prefer real onions, you can sauté 1/3 cup chopped onion in 1 tablespoon of butter until tender before adding to the chicken mixture.
- Biscuits – If you don’t want to split the biscuits in half, you can also cut each biscuit in to fourths. You can also do a lattice top, using strips of crescent rolls! (Just make sure to follow the cook time for crescent rolls, as the time may vary
If you have leftover chicken pot pie, store in an airtight container, in the refrigerator for 3-4 days.
When you have small amounts of leftover vegetables from side dishes, during the week (such as corn, green beans, carrots, etc.) but it’s not enough to serve the whole family leftovers, try keeping a small bowl in the freezer, that you continually add leftover vegetables too. Then, when you collect 2 cups worth, you can use the vegetables for this chicken pot pie casserole!
You can but do note: since the cooking process calls for baking first and then adding the biscuits before baking it a second time, it would be best to freeze without the biscuits. Prep to the point of pouring chicken mixture in to baking dish, then freeze. When serving, thaw in the refrigerator overnight, and follow remaining steps.
This could be because frozen vegetables were used, and when thawed, the excess water was not discarded. Remember to drain any excess before adding to the recipe.
If you love this easy dinner idea, then you’ll also love these new easy dinner recipes:
Did you make this? I’d be so grateful if you left a “star” rating below to let me know what you thought! Then, the next time you need a quick and easy recipe, come back to Fantabulosity to browse all of my easy recipes!
Chicken Pot Pie Casserole
- 2 cooked chicken breasts 2-3 cups – cut in to 1/2 inch cubes (or see blog post for substitutions)
- 10.5 ounces can of cream of chicken soup
- ½ cup milk
- ½ cup sour cream
- 1 teaspoon onion powder or 1 tablespoon minced onion
- ½ teaspoon seasoned salt
- ⅛ teaspoon pepper
- 1 ½ cups shredded cheddar cheese divided
- 2 cups cooked mixed vegetables frozen or canned work well
- 1 can refrigerated biscuits We used Grands biscuits
- 1 tablespoon butter melted
Preheat & Prep:
- Preheat oven to 375°F. Grease a 9×13 glass or ceramic baking dish.
- In a large bowl, using only 1 cup of the shredded cheese, mix together all ingredients except for the biscuits and melted butter.
- Pour chicken mixture into prepared baking dish. Bake uncovered for 15 minutes.
- Remove from oven and stir. Sprinkle remaining ½ cup of cheese on top of the mixture.
- Separate each biscuit in half, dividing top and bottom so that they aren’t as thick. Place 12 biscuits on top of the chicken and cheese mixture (do not overlap biscuits).
- Bake for another 15-20 minutes or until biscuits are browned and cooked through.
- Brush tops of biscuits with melted butter and serve!
Nutritional information is based on third-party calculations and should be considered estimates. Actual nutritional content will vary with brands used, measuring methods, portion sizes and more.