If you want chicken pot pie on a weeknight, this easy chicken pot pie casserole is the version I make. You still get the creamy chicken-and-vegetable filling and buttery biscuit topping, but without making or rolling pie crust. It comes together in a 9 x 13-inch dish with rotisserie chicken, frozen vegetables, and a can of Grands biscuits. The kitchen smells incredible while it bakes.

A glass baking dish filled with creamy Chicken Pot Pie Casserole, topped with golden-brown biscuits and packed with mixed vegetables like carrots, peas, and corn in a rich sauce.

Ingredient Notes

A variety of groceries on a marble surface, including milk, canned soup, frozen vegetables, butter, rotisserie chicken for Chicken Pot Pie Casserole, biscuit dough, canned tomatoes, and a seasoning jar—all against a white tiled background.

Although most frozen vegetable mixes work well, I prefer the traditional chicken pot pie vegetable mix of corn, peas, carrots, and green beans it cooks evenly and matches the creamy gravy texture.
This recipe is especially weeknight-friendly when you use rotisserie chicken. A bonus is that it adds more flavor than plain boiled chicken and cuts the prep time down dramatically.
If you want to use fresh chicken, chicken breasts are a great option. Just cook and shred about two pounds of chicken before starting the recipe.
The larger Grands biscuits are important here because they stay fluffy enough to balance the rich filling underneath. Pillsbury Grands Flaky Layers Buttermilk biscuits also work. Smaller biscuits tend to overbake before the centers cook through.
I don’t recommend using dumplings instead of the Grands biscuits. They’re made to steam in liquid until they’re soft and pillowy, not bake dry on top of a casserole. If you want a dumpling-style topping, chicken and dumplings is the better dish to make.
Serve generous portions alongside a simple homemade Caesar salad to balance the richness.

Don’t Miss This Step

Before I add the cream of chicken soup and milk to the skillet, I whisk them together in a separate bowl with the salt and pepper.

This recipe doesn’t use flour or any other thickener, so getting the soup and milk fully combined before they hit the heat is what keeps the sauce smooth in the finished casserole.

A glass baking dish filled with creamy Chicken Pot Pie Casserole, topped with golden biscuits. A wooden spoon scoops out a portion, revealing peas, carrots, corn, and chicken in a rich sauce. — Our recipe tester loved this recipe and said the filling turned out smoother and creamier than she expected.

Recipe Test Notes – Last Updated May 2026

This recipe was originally posted in 2021. In May 2026, an independent recipe tester, Teresia, tested this casserole specifically to improve the biscuit texture and color.

Test Results: During testing, she found that reducing the pre-bake time too much caused the biscuit centers to stay slightly raw, even though the tops looked done.

Her final recommendation was:

Pre-bake biscuits for 5 minutes
Bake casserole uncovered for 10 minutes
Tent with foil and bake about 8 minutes longer

A bowl of creamy Chicken Pot Pie Casserole filling topped with a golden, flaky biscuit. The hearty filling contains carrots, peas, corn, and green beans. A baking dish and pepper shaker sit in the background. — *The goal of our most recent recipe testing was to tweak the recipe to prevent the biscuit tops from becoming too dark while still fully cooking the centers.* Solution: Precook the biscuits, then tent them halfway through. This combination lets the biscuit centers finish cooking without the tops getting too dark.

Comments From Recipe Tester: “My husband and I agreed that it tasted better than any chicken pot pie we have bought from Publix or Fresh Market!”

Tip From Recipe Tester: Keep an eye on the casserole during the last few minutes of baking instead of relying only on the timer. “In my oven, the biscuits browned faster than expected. I looked for bubbling filling around the edges and golden brown biscuit tops to know it was ready to come out of the oven.”

Making Ahead and Freezing

This chicken pot pie casserole freezes better than other chicken pot pie casserole recipes.

Freeze Just the Filling (Best Overall Results)

This is the method I recommend most often because it gives you the closest result to a freshly baked casserole.

Make the filling through Step 3, then let it cool completely before transferring it to a freezer-safe container. Freeze for up to three months.

When you are ready to make the casserole, thaw the filling overnight in the refrigerator and reheat it on the stove until it is bubbling and continue with the recipe from Step 4 onward.

Freeze the Fully Assembled Casserole

If you want a true freezer meal that can go straight into the oven, assemble the casserole through Step 6, including the biscuits and garlic butter topping, but do not bake it first.

Wrap the dish tightly with plastic wrap followed by aluminum foil and freeze for up to three months.

You can thaw it overnight in the refrigerator before baking, or bake it directly from frozen. If baking from frozen, add about 20 to 25 minutes to the total bake time.

Freeze Leftovers

Let leftovers cool completely before transferring them to airtight containers. Freeze for up to 3 months and thaw overnight in the refrigerator before reheating in a 350°F oven until hot throughout.

The filling reheats well and stays creamy, but the biscuits will soften some after freezing and reheating. Freshly baked biscuits will always have the best texture, which is why freezing only the filling gives the strongest overall result.

A glass baking dish filled with creamy Chicken Pot Pie Casserole, topped with eight golden-brown biscuits. A wooden spoon, striped napkin, and three stacked plates with forks are nearby on a marble surface.

Easy Chicken Pot Pie Casserole with Biscuits

5 from 170 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

Cook Time 30

Total Time 40

Servings

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Ingredients

1 can Grands biscuits (8 biscuits)
4 tablespoons butter, divided in half
4 cups frozen vegetable mix (corn, peas, carrots, and green beans)
4 cups chicken, cooked (a rotisserie chicken works well)
2 cups milk
21 ounces cream of chicken soup (two 10.5-ounce cans)
½ teaspoon garlic powder
1 teaspoon salt
½ teaspoon black pepper

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 the 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.
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.

Nutrition

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