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Chicken Pot Pie Casserole

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overhead shot of a casserole dish full of chicken pot pie
This easy, creamy chicken pot pie casserole is loaded with tender chicken, crisp veggies, a creamy sauce, and topped with buttery biscuits.
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Table of Contents
  1. Chicken Pot Pie Casserole Ingredients
  2. How to Make this Chicken Pot Pie Casserole Recipe
  3. How To Serve
  4. Storage
  5. More Recipes You’ll Love
  6. JUMP TO RECIPE

This chicken pot pie casserole is made of a creamy gravy loaded with vegetables and chicken and topped with buttery, flaky biscuits. It’s an easy dinner recipe with all the flavors of a chicken pot pie that even the pickiest eaters will love.

overhead shot of a casserole dish full of chicken pot pie

Chicken Pot Pie Casserole Ingredients

chicken pot pie casserole raw ingredients that are labeled

You’ll need:

  • 1 can Grands biscuits, 8 biscuits
  • 4 tablespoons butter, divided
  • 4 cups frozen vegetable variety (corn, peas, carrots, green beans)
  • 4 cups shredded cooked chicken
  • 2 cups milk
  • 2 (10.5-ounce) cans of cream of chicken soup
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • ½ teaspoon garlic powder

PRO TIP:

Pick up a rotisserie chicken from the grocery store to make this recipe quick and easy to throw together.

SUBSTITUTIONS AND ADDITIONS

BISCUITS: This great recipe is topped with buttery, flaky Grands biscuits. It’s a tasty twist on traditional chicken pot pie, which is made in a pie crust. For some other fun alternatives, consider topping your casserole with either crescent rolls or puff pastry instead of biscuits.

CRESCENT ROLLS: Roll out 1 (8-ounce) can of crescent roll dough and top your baking dish with the flattened rolls. Press together the seams as well as the edges to create a seal. Bake for 20-25 minutes, until golden brown.

PUFF PASTRY: Roll out the puff pastry and slice it into 2-inch strips. Create a lattice top with the strips to cover your casserole dish. Top your casserole with the pastry, making sure to press the edges into the dish. Bake for 40-45 minutes, until the puff pastry is golden brown. Cover with foil if the edges start to burn.

CHEESE: Add a sprinkle of cheddar cheese on top of the filling before topping it with the biscuits for a cheesy twist.

CHICKEN: This delicious casserole recipe is easiest when you make it with rotisserie chicken, but you can also make it with any kind of cooked chicken. Chicken breasts are a popular alternative — simply cook and shred 2 pounds of chicken breasts before starting to make this casserole.

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How to Make this Chicken Pot Pie Casserole Recipe

STEP ONE: Preheat the oven to 375°F Place the biscuits on a baking sheet and bake for 8 minutes. Remove from the oven and keep the oven on. This will ‘pre-bake’ the biscuits so that they cook fully with your casserole.

STEP TWO: While the biscuits are baking, in a large skillet heat 2 tablespoons of butter over medium-high heat. Add the frozen vegetables to the skillet and cook for 10-15 minutes, stirring occasionally.

OUR RECIPE DEVELOPER SAYS

Most frozen vegetable mixes will work for this recipe. Traditionally, corn, peas, carrots, and green beans are used in chicken pot pie; but you can use your favorite mix of veggies. Or use your own fresh veggies (like mushrooms or celery) to add variety.

vegetables being cooked on a skillet

STEP THREE: Add the chicken, milk, and cream of chicken soup to the skillet. Season with salt and pepper to taste. Stir to combine and heat for 5 minutes, until the mixture is fully heated and bubbly hot.

ingredients added to the skillet of vegetables

STEP FOUR: Spray a 9 x 13-inch casserole dish with nonstick cooking spray. Pour the chicken mixture into the prepared baking dish and spread evenly.

chicken mixture poured into a baking dish

STEP FIVE: Place the pre-baked biscuits on top of the filling with the baked side down and the raw side up. Arrange them in 2 rows of 4 biscuits each.

biscuits placed on top of the chicken mixture in the baking dish

STEP SIX: Next, place the 2 tablespoons of melted butter and garlic powder in a small microwaveable bowl. Microwave, covered, in 30-second increments until the butter is fully melted. Pour the melted butter over the top of the biscuits.

PRO TIP:

If garlic isn’t your favorite flavor, try adding rosemary, thyme, or Italian seasoning to your butter topping instead. Or, leave this step out and bake your biscuits plain.

melted butter poured on top of the biscuits in the baking dish

STEP SEVEN: Place the casserole in the oven and bake in the preheated oven for 10-12 minutes then tent with aluminum foil and bake for an additional 10-12 minutes, or until the biscuits are golden brown. You’ll know it’s done when the biscuits will turn a beautiful golden brown on top. Serve immediately.

casserole after being baked in a baking dish

How To Serve

This easy chicken pot pie recipe can be a stand-alone dish, but it also goes great with lighter sides like salads. You can’t go wrong with a simple homemade Caesar salad or macaroni pasta salad.

Looking for more dinner ideas? Check out two of our most popular weeknight dinners: stuffed shells and beef stroganoff.

Storage

IN THE FRIDGE: You can store the leftover chicken casserole in the fridge for up to three days in an airtight container. Bear in mind that the biscuits will soften so they won’t be as crispy as when fresh out of the oven.

IN THE FREEZER: If you plan to make this chicken pot pie casserole in advance, then it’s best to freeze it before you bake it. Cover with aluminum foil and store in the freezer for up to three months. You can then bake it straight from the freezer.

close up shot of a chicken pot pie

Chicken pot pie casserole is the ultimate comfort food dinner that’s made even better in this recipe by topping the creamy filling with biscuits and a drizzled butter sauce.

FREQUENTLY ASKED QUESTIONS

Can I make this dish into a freezer meal?

This delicious recipe would also make a great freezer meal. Assemble the recipe, let cool, and freeze for up to three months. Thaw and bake when you are ready to enjoy it.

Can I substitute other poultry for the chicken in this recipe?

This easy recipe would be delicious with pieces of turkey as well.

Can I make this recipe vegetarian?

You can turn this into a vegetarian recipe by omitting the chicken and increasing the veggies. If you have a preferred alternative protein or chicken substitute, you can add that as well.

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overhead shot of a casserole dish full of chicken pot pie

Chicken Pot Pie Casserole

5 from 142 votes
This easy, creamy chicken pot pie casserole is loaded with tender chicken, crisp veggies, a creamy sauce, and topped with buttery biscuits.
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 4

Ingredients
  

  • 1 can Grands biscuits, 8 biscuits
  • 4 tablespoons butter, divided
  • 4 cups frozen vegetable mix (corn, peas, carrots, green beans)
  • 4 cups cooked chicken
  • 2 cups milk
  • 2 (10.5-ounce) cans cream of chicken soup
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • ½ teaspoon garlic powder

Instructions
 

  • Spray a 9×13 pan with nonstick spray.
  • Preheat the oven to 375°F degrees.
  • Place the biscuits on a baking sheet and bake for 8 minutes. Remove from the oven but leave the oven on.
  • While biscuits are pre-baking, in a large skillet over medium-high heat, melt the 2 tablespoons of butter.
  • Add the frozen vegetables and cook for 10 to 15 minutes.
  • Add the chicken, milk, cream of chicken soup, and salt and pepper to taste. Stir to combine and heat for 5 minutes until the mixture is fully heated and bubbly hot.
  • Pour into the prepared baking dish and spread evenly.
  • Take the pre-baked biscuits and place them on top of the casserole with the baked side down and the raw side up.
  • Place the 2 tablespoons of melted butter in a small covered microwaveable dish along with the garlic powder. Microwave in 30-increments until melted.
  • Pour the melted butter over the top of the biscuits.
  • Place the casserole in the oven and bake for 10 to 12 minutes, then tent with foil and bake for an additional 10 to 12 minutes or until the biscuits are golden brown.

Video

Notes

  • Pick up a rotisserie chicken from the grocery store to make this recipe quick and easy to throw together.
  • Most frozen vegetable mixes will work for this recipe. Traditionally, corn, peas, carrots, and green beans are used in chicken pot pie; but you can use your favorite mix of veggies. Or use your own fresh veggies (like mushrooms or celery) to add variety.
  • If garlic isn’t your favorite flavor, try adding rosemary, thyme, or Italian seasoning to your butter topping instead. Or, leave this step out and bake your biscuits plain.

Nutrition

Sodium: 1372mg | Calcium: 208mg | Vitamin C: 19mg | Vitamin A: 10067IU | Sugar: 7g | Fiber: 7g | Potassium: 637mg | Cholesterol: 55mg | Calories: 454kcal | Saturated Fat: 12g | Fat: 26g | Protein: 14g | Carbohydrates: 45g | Iron: 4mg
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    Comments

  1. Jackie G. says

    5 stars
    I’m always looking for new recipes, especially now that we are all holed up at home. I found this on Pinterest and made it for the family and it was a hit! Thanks for the recipe, nice alternative to cooking a quick pot pie.

  2. Sharon Thompson says

    5 stars
    This was very good. I used acrotesserie chicken. I added McCormick chicken seasoning and onion powder. We like very flavorful meals and we don’t have kids that might not like too much flavor. Will make again. 😊

  3. MJ says

    5 stars
    Made this recipe but I used too much chicken so it didn’t have a lot of sauce. It was very tasty and I’m hoping the kiddies like it too.

  4. KG says

    5 stars
    Absolutely loved this recipe! So so easy and quick to make, and tasted so good. My MIL was still talking about it after she had gone home!

  5. Nichelle says

    5 stars
    I made this twice. It’s a HIT each time. But each time I make I think- I would use ‘double the filling’ because the biscuits soak it up.

  6. Casey says

    5 stars
    Made this last night and it was really good. I added a bit of onion powder, sage and fresh ground pepper. I think next time I’ll double the veggie/soup mixture on the bottom layer so there’s more under the biscuits but other than that it was delish!

    • Layne Kangas says

      You can heat back through in the oven or microwave. I would suggest popping a piece of foil over the top in the oven so that the biscuits don’t get more browned. Enjoy! 🙂

  7. Cristina says

    I really want to make this, I was wondering if non dairy milk could be used? I know the cream of chicken contains some milk but it doesn’t affect me the same as it would using regular milk in the recipe. Do you think it would taste different is I used oat, almond or coconut?

  8. Megan says

    5 stars
    I made this for supper tonight and it was delicious! Next time I will double the veggie/ soup mixture so there is more under the biscuits . I also will add a few more biscuits to it. This fed 4 and there was no leftovers. I will be making this again!

  9. MH says

    5 stars
    I tried this recipe last night. It was really easy to make and was delicious. I will definitely make it again. Thank you for sharing.

  10. Judy says

    Just making this now and spotted an error. In the ingredients list it says 3 tbsp and 2 tbsp butter in the instructions, it says to use the 2 tbsp both times.

  11. Ann E. says

    5 stars
    Didn’t have chicken so I used leftover Thanksgiving turkey. Delicious!!! Having it for dinner tonight for the second time in two weeks. This has definitely earned a place on the weekly menu.

    • Linda says

      5 stars
      I’m just not a fan of any kind of canned biscuits, all of them have a certain unpleasant flavor. But then again, I’m not good at making from scratch biscuits. So I’ll make Bisquick biscuits for my pot pies.
      This recipe sounds delicious and I’m anxious to get all of the ingredients to make it real soon.

  12. Alison says

    5 stars
    I made this tonight using the crescent rolls as a crust. It was really good. So good my daughter didn’t believe I made it, she was sure I bought it. I’ll be making this again, thanks.

    • Erin says

      How did you do it with the crescents? Did you open the can and then roll it out so that the seams were closed and made it into one sheet? Did you cook them first or did you just lay them on top of the casserole raw and then cook it in the oven?

  13. Terry says

    5 stars
    Absolutely delicious! I didn’t have regular milk and used heavy cream and added some vegetable broth, instead. Also used frozen biscuits that always taste like homemade. Added parsley to the melted garlic butter. It was over the top good.

  14. Shannon says

    Can I make this ahead of time and freeze it? Trying to put together some make ready to go freezer meals for my family

    • Layne Kangas says

      Yes, I would make the “filling” ahead of time and freeze in a throw away pan then add the biscuits when you’re ready to bake. I would thaw overnight in the fridge before serving. Enjoy!!

  15. Yvonne Huff says

    5 stars
    This recipe was so easy and delicious. I will be making this for the family get together come March. Was very filling. I made this according to the recipe.

  16. Matt Townsend says

    5 stars
    Any tips on reheating? I plan to leave in my casserole dish and just pop it in the oven tomorrow after work.

  17. Jennifer Timp says

    5 stars
    This is such an amazing meal. I have started having all the ingredients in my fridge/ pantry at all times so I just need to grab some chicken. So delicious!

  18. Debbie says

    5 stars
    I just made this and my grown daughter called it “phenomenal “. Very filling and easy to make! I used canned chicken which I had on hand and it worked perfectly! Great recipe.

  19. Jamie says

    5 stars
    Has anyone tried adding potatoes to this? If so what kind? I was thinking maybe frozen diced potatoes but maybe unthawing and cooking them a bit first.

  20. DD says

    5 stars
    So easy, a major hit. I had to increase the time though a little bit. Everyone’s ovens are a little different. I noticed Campbell’s has an unsalted version of Cream of Chicken when shopping for ingredients… FYI!

  21. Sharon Collins says

    5 stars
    Very yummy and easy to make.. my whole family said you better make this again. Thanks for the recipe it was really good..

  22. Casey says

    I like both a crust and a biscuits. It all depends on how I make my chicken pot pie. If Im making for only 2-3, I usually do crust and if it is more I do biscuits.

  23. Marc Greenstein says

    5 stars
    I cook a couple of potatoes and dice and then add to the mix. It makes it a little more filling.

  24. Maria says

    5 stars
    I like to add pie crust or puff pastry for my topping. I also like to use a chicken stock base rather than a creamy soup base so it tastes more like chicken noodle soup.

  25. Michelle says

    5 stars
    This recipe sounds delicious and although I prefer a pot pie with a crust, the ease of this recipe with the biscuits gives it an advantage!

  26. Cathy says

    5 stars
    I love using biscuits instead of pie crust. I find the pie crust gets soggy and is not that great texture wise. The biscuits are great for dunking into the pie mixture!

  27. Barbara Lay says

    5 stars
    I can’t wait to try this recipe. I love easy & good. Peas & biscuits are a big plus to me. I have a great macaroni salad recipe I will serve along with it. TY for posting.

  28. Lavia says

    5 stars
    This was such a delicious and easy recipe. I usually make a crust for pot pies but I used the biscuits this time and added some mushrooms,celery and frozen vegetables. Hubby enjoyed and asked to have leftovers in his lunch the next day. Rate this as a 10..YUM

  29. Dana Wright says

    5 stars
    This looks awesome!
    I like biscuits with a casserole like this. And while I normally dislike peas I actually enjoy them in a pot pie.

    Happy cooking!!

  30. Janice Ableson says

    5 stars
    I love chicken pot pie, especially with a crust (rather than biscuits). I make mine without peas as several family members dislike peas. We like ours with diced potatoes in it. Using rotisserie chicken makes preparation so much easier. Thank you for that tip.

  31. Rhea Digby says

    Our entire household loved this recipe. So hearty and comforting. We all prefer biscuits as we are not crust fans.

  32. Kimberly Ann Keihn says

    5 stars
    I’m a fan of a crust topping vs biscuits. I would probably add some finely diced celery and onion to accompany the pea and carrot combination.
    I’m looking forward to trying this recipe because my granddaughter is over the moon about chicken pot pie.

  33. Heidi says

    I am looking forward to making this. I usually prefer a crust, but the biscuits look delicious. I would also add potatoes & serve with a green salad.

  34. Debra Vaughan says

    5 stars
    I prefer the chicken pot pie with puff pastry and potato mash to lap up the gravy. And maybe a small dinner roll to. Love chicken pot pie

  35. Serenity Moore says

    5 stars
    This is the best of homemade good… comforts of grandma cooking… she use to use crescent rolls for the topping but biscuits is a great idea too.. delicious

  36. Jeanine Summers says

    5 stars
    I love chicken pot pie in but I do prefer a crust I’ve biscuits and I love potatoes in in my pot pie. Thanks for this recipe though it’s great for a quick fix

  37. Mariellen says

    5 stars
    I love chicken pot pie, and this seems really easy to put together. I love peas in my chicken pot pie as well and the crust is my favorite part! Thanks for sharing!

  38. Marta Watters says

    5 stars
    I like crust on my pot pie. I have never made one but I have always wanted to try a recipe. This sounds really good!

  39. Kelly Kardos says

    This is gonna sound gross but I grew up in the TV trays and TV dinner pot pies and it was ALWAYS the crust! I did love that pot pie…peas carrots and all!

  40. Mary says

    5 stars
    My favorite memory of chicken pot pie is the one my friend Kim made for me when I was laid up with knee replacement surgery. So delicious and so kind!

  41. Allen Bailey says

    5 stars
    Looks like a delicious and easy recipe to complete.
    I like potato’s in my cpp so I might try to add some or use cream of potato soup for 1 can of cream of chicken.
    This one hits it out of the park

  42. Laura Dulin says

    5 stars
    This looks amazing! I like to use Cream of Chicken Soup with Herbs in mine. It adds just a wonderful flavor and balance. I love any type of bread crust. Gotta try with the biscuits! Yum!

  43. Audrey says

    I love chicken pot pie. But I’ve never made one so I’m excited to try this. And if I had to choose I’d be a cross person

  44. Jeanette Horvath says

    5 stars
    Thanks for the recipe and I’ve always liked just veggies in my pot pie but may have to try it with potatoes added one time

  45. Thelma says

    5 stars
    Love Chicken Pot Pie with mixed veggies. Can’t wait to try this with the biscuit topping but I bet it would be good with tater tots as well.

  46. Linda Roehrman says

    5 stars
    I use biscuit for my crust & put peas in it unless my father-in-law eating with us, then I leave the peas out.

  47. P J says

    5 stars
    I make this a lot. Don’t use potatoes but us crescent rolls on top. Cut in strips and use a cross cross pattern. I have used broccoli cauliflower carrot mixture that is good also. Either way its a delicious meal. I mostly use chicken breast cooked and chinked in pieces for meat

  48. Jacqueline says

    5 stars
    Do you like a crust or biscuits best on your chicken pot pie?
    I’ve only ever had crust on my pot pie but I think Biscuits would be even better!

  49. Allison Cordes says

    5 stars
    My mom loved pot pies. She passed away last summer and, when we recently visited Maui, we sat on the beach, watching the waves, ate the best pot pies we’ve ever had, and thought of her. She would have loved that we were there, having a family adventure, making memories together.

  50. sharon Granger says

    I like Crust Never tried biscuits. Ilike peas ,carrots whatever good satisfing meal well try this one

  51. Mishelle G says

    5 stars
    OH I love this recipe – biscuits no pie crust. I hate pie crust – I don’t eat pie in public because of the crust (at home I eat the pie leave the crust!!) Thanks for the recipe!

    Mishelle G

  52. Heather says

    To be honest, I think I prefer a crust on my chicken pot pie, but I can’t wait to give this recipe a try. The garlic and butter on top just sounds delicious!

  53. Tamica London says

    I haven’t tried this recipe yet but I’m excited to make it. It’s hard to decide if I want to use biscuits or a crust. Biscuits taste the best but the crust covers it all. Love peas in my pot pies

  54. Arlene says

    Always looking for good, easy and relatively fast for dinner after a long day.
    This fit the bill with rave reviews. Thanks!

  55. Jeannette Kinney says

    I haven’t tried Chicken Pot Pie with biscuits but it sounds so yummy I’m choosing biscuits on top.

    • Jeannette Kinney says

      I can’t say for sure what I like best because I’ve never tried it with biscuits. I’m choosing biscuits because this sounds really yummy & I love biscuits!

  56. Sandra says

    5 stars
    I use my pastry to make chicken pies and my husband loved potatoes in them, Thanks so Very Much for your Delicious recipes always enjoy reading them and there ate do many I will try

  57. Carol Yanecki says

    5 stars
    I think it sounds like a great chicken pie. I will be trying is very soon but with a pastry topping.

  58. Tonya A says

    5 stars
    I prefer the biscuit but I have had a crust too and I still love it. Every time I’ve had chicken pot pie it’s always had peas in it. I never had it with potatoes but I’m sure it’s just as good. Chicken pot pie remind me of my childhood. My grandma would make it. Chicken pot pie is a comfort food for me. It’s warms my stomach and it warms my heart with sweet memories of my grandparents.

  59. Anne W. Wells says

    5 stars
    This seems very similar to the recipe I use. It makes a really good dinner when paired with either a vegetable or fruit salad. When my grandkids come to eat, I add a little cheese to the recipe because they like everything cheesy. And instead of Grands, I use Pillsbury Crescent Rolls. I roll them out and make a crust with them.
    . Haven’t made in awhile. Thanks for the reminder Tomorrow night’s dinner

  60. Viola Carter. says

    5 stars
    I prefer crust for my pot pies and I like peas, potatoes and carrots in my pot pies. I don’t eat a side cause it is a meal in itself. And my best recollection of my best time eating a pot pie is when my husband and I had it together for the first time. But this recipe is a good substitute for the crust when in a hurry.

  61. Lynn says

    5 stars
    I like potatoes in my pot pies. But I eat everything and anything. I will be trying this recipe also! Thanks for your great recipes!!

  62. Barbara J Lambert says

    5 stars
    This looks delicious and super easy!! Love the biscuits on top. I will be trying this tonight

  63. Nancy Martin says

    5 stars
    I love peas, carrots and most any vegetable in my chicken pot pie, but not starchy veggies, like potatoes. I also like just a top crust on it preferably puff pastry. A little white wine in the sauce is also yummy. Of course, if someone else makes homemade chicken pot pie, I’ll love it any way they fix it. 😁

  64. Celia Hampson says

    5 stars
    I loved how this worked out better than I expected. Using the biscuits proved to be a super idea and the taste of this chicken pot pie is “to die for”.

  65. Karen says

    I have not tried biscuits but will try this.
    I love potatoes in my chicken pot pie, and I’m not a fan of peas; however in a pot pie, it is a must.

  66. Jessica Markovich says

    5 stars
    My favorite side to go with chicken pot pie is dessert…usually another kind of pie like apple,cherry,or peach!

  67. Theresa Krier says

    Hi, I always put potatoes in our chicken pot pie. For the topping I make a thin cornbread topping, we love it . Thank you !

  68. Kathy Hale says

    5 stars
    I love chicken potpie! Sometimes I use a stick of butter a cup of milk and a cup of bisquick mix that up pour over top and bake YUM

  69. Ella says

    5 stars
    I LOVE peas in my chicken casserole. If you aren’t a texture person, you might like it. When I have peas in my chicken pot pie it just gives it a little boost in flavor and texture wise.

  70. Patty Testa says

    5 stars
    This looks very yummy. I like my pot pie with lots of veggies including peas and potatoes. I enjoy both ways with biscuits or a crust.

  71. Alice Petersen says

    5 stars
    My husband really likes peas and carrots in chicken pot pie. This looks delicious and we’re trying it this weekend. Thanks!

  72. April McBride says

    5 stars
    I love this! I normally make chicken pot pie with a crust but the biscuit topping is delicious. I always use peas, along with carrots and corn and also add mushrooms and artichokes. Occasionally I will add potatoes. I like roasted brussel sprouts or my mother’s macaroni salad ( a comfort food) as a side.

  73. Karen says

    Cannot wait to try chicken pot pie casserole. I usually eat the chicken pot pie on a pie crust- love the light flaky crust. As a side dish, we have it with spinach salad. Chicken pot pie is great to eat it after sledding/ tobogganing with my cousins when we were little and now it’s become a tradition with my kid and her cousins. Comforting food after a fun filled activity in a cold. I normally prefer without potatoes in it but everyone else in the family loves it with potatoes so I just pick the potatoes off and give to my husband haha. Mixed veggies has the perfect combinations of vegetables and the kids don’t even notice there veggies because that’s how good the chicken pot pies are

  74. Donna Kmelius says

    5 stars
    I love peas in my chicken pot pie and also red peppers for extra color. Puff pastry is really nice on the top. Yum

  75. Sylvie says

    5 stars
    This recipe looks delicious! I love peas in my chicken pot pie. I also love sliced carrots. They just make pot pie even better.

  76. Melinda H. says

    Peas are a “have to have” in my pot pies! It’s my favorite part and the more there are, the better it is!

  77. Susan Anninos says

    I prefer a crust on chicken pot pie but I sure wouldn’t turn down a CPP with a biscuit topping.

  78. Amanda Meyers says

    5 stars
    I usually don’t eat a said with my chicken pot pie. A hearty pot pie alone is enough for me. My husband, however, actually likes to have mashed potatoes with his chicken pot pie. He will put the chicken pot pie over the mashed potatoes and eat it that way.

  79. Donna Englestad says

    5 stars
    Mmmmm….. Chicken Pot Pie! One of those foods that brings so many treasured memories…. I love all pot pies. Biscuit toppings are good but pie crust is the best. Maybe because that is how my mom made it. I can remember making the pie crust with her. Making the scraps into cookies was so fun.

  80. Sherri Montgomery says

    5 stars
    I really love chicken pot pie and we have it both ways, with crust and biscuits. I also add lots of veggies and potatoes to mine!! Yummy!!

  81. Dianne says

    5 stars
    I always top my chix pot pie with a crust. Potatoes, celery, peas & carrots. I don’t use canned creamed soups, I like to make mine own thickening base using chicken broth.

  82. Lois P Witten says

    5 stars
    I made this last night and it was super . Everyone stated how moist it was and we had nothing left. You are super and loved it. Thanks again.

  83. Betty missildine says

    5 stars
    I love chicken pot pie !!! Takes me back to my childhood. My mother made the best ,was never any leftovers. I don’t like potatoes in mine and with a salad on the side. This recipe is the bomb !!!

  84. Chelsea says

    5 stars
    We love chicken pot pie in my house. Cannot Wait to try this casserole recipe!!!
    I love a good crust atop my chicken pot pie.

  85. Julie Bailey says

    5 stars
    I love the crusts on potpies that’s one of the favorite things on pot pies. Chicken pot pies taste so delicious.

  86. Margaret Smith says

    5 stars
    I like real pie crust best…BUT the biscuits are so much easier, quicker…a really good trade off!!

  87. Nancy Lynch says

    5 stars
    I love chicken pot pie but call me old fashioned but I prefer a crust to a biscuit topping. For vegetables I like to save any leftovers and put them in a bag and freeze them. It is my way of making my own mixed veggies. Never the same twice. They also work great for soups or shepherds pie.

  88. michele says

    Usually make mine with crust, but will definitely make this recipe with biscuits during the workweek. Looks so yummy :0)

  89. Kathryn K Kelly says

    5 stars
    Awesome recipe!! I like peas in the mix. Frozen peas are preferred. It’s a great comfort food!

  90. Kitty says

    5 stars
    If you must a peas only the small tender peas and no carrots please. I will be trying this recipe with the changes above and biscuits on top!!

  91. Judith says

    5 stars
    Awesome recipe! Hubby loved it and ate it three nights in a row. I used refrigerated croissant dough to layer the top like a crust and it looked fantastic! I also used a frozen steamer mix from Birds Eye Steamfresh with Asparagus, gold and white corn, baby carrots. I steamed and drained them before I sautéed them lightly and completed the recipe. Much quicker that way.

  92. Kim S. says

    5 stars
    My husband asks for very few things over and over. This is one of them. It’s REALLY fabulous. I oftentimes use a rotisserie chicken that I’ve boiled overnight. Then I can use the broth in recipes too.

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close up shot of Mongolian beef and noodle in a pan