Easy Chicken Pot Pie Casserole with Cheddar Drop Biscuit Topping

An easy twist on the classic chicken pot pie the entire family is sure to love. This easy chicken pot pie casserole with garlic cheddar drop biscuits is the perfect easy dinner recipe. Tender chicken and frozen vegetables in a creamy sauce topped with easy-to-make flaky biscuits is the ultimate comfort food. This easy chicken pot pie casserole recipe has all the flavors of a chicken pot pie but is made even easier!

Chicken Pot Pie Casserole

I love a good chicken pot pie recipe but I don’t love the work that goes into making a traditional chicken pot pie when making a homemade pie crust. Not that long ago I was in the mood for chicken pot pie, but I was not in the mood to make the homemade pie crust that I normally make. I was going to make my chicken biscuit pot pie with refrigerated biscuits but I didn’t have any on hand. So I set out to create an easy chicken pot pie recipe for dinner.

The result was this delicious recipe that my whole family devoured and so I knew I had to share it with all of you. This easy recipe is perfect for busy nights when you want a classic chicken pot pie recipe but just don’t have the time to make it.

This chicken biscuit pot pie comes together so easily. The creamy chicken casserole base topped with cheesy garlic homemade drop biscuits sounds like its going to take a lot of work and time but I promise you it is so quick and easy.

Packed with tender, juicy chicken and vegetables with a rich, savory sauce, this Chicken Pot Pie Casserole is sure to delight and satisfy everyone at the table. The addition of cheddar biscuits on top instead of the traditional flaky crust gives this dish an extra flavor that pairs so well with the chicken and veggies.

Chicken Casserole Recipes

• Chicken and Potato Casserole
• Ritz cracker chicken casserole
• Million Dollar chicken casserole
• Dorito Chicken casserole
• Chicken Tater tot casserole
• Chicken and rice casserole

Why You’ll Love This Casserole

Easy to Make. This recipe is much easier to make than a traditional chicken pot pie. Everything is added to a casserole dish and then topped with homemade biscuit dough that not only cuts down on prep time but also the baking time.

Easy Real-Food Comfort food. We all love comfort food and we love using real food ingredients. This easy chicken casserole is a comfort food while being healthy and made with real food ingredients including veggies and chicken.

Large Family Recipe. This recipe makes enough for 8 people, which is perfect if you have a large family. If you have a smaller group of people to feed then you get to enjoy the leftovers the next day. They are delicious for lunch, just ask my kids!

Easy Make-A-head dish. This casserole is a great make-ahead dish. Just assemble it in advance and pop it in the oven when you’re ready to eat.

What to Serve with Chicken Pot Pie Casserole

This casserole is already a complete meal in itself, but if you’re looking to round out the meal or make it even more satisfying, here are some ideas:

•A simple green salad

•Crusty rolls or garlic bread

•Roasted Brussels sprouts or a side of roasted vegetables

Tips for Cooking Chicken

This recipe calls for 2 chicken breasts of cooked chicken. There are a few different ways that you can cook chicken. When you are going to shred the chicken, use the shredding chicken trick that makes it super easy! Most of the time I use the boiling chicken method but there are a few other ways that you can cook the chicken. I also like to keep cooked chicken in my freezer in 1 cup increments so I have it on hand and can just pull it out when I need it.

• Boil the chicken. Just add raw chicken breasts to a pot and cover it with 3 cups of chicken broth or water whichever you prefer. Heat on medium-high heat and bring to a boil. Once boiling turn the heat to low and cover the pot with a lid and let simmer for 10 minutes. For this recipe you can also add spices to the water or chicken broth, I like adding chicken bouillon, pepper, salt, and thyme to the water when I am boiling it.
• Bake the chicken. Spray a baking sheet with nonstick spray place the chicken breast on the baking sheet and drizzle with olive oil. Then bake for 35-45 minutes until the chicken is fully cooked.
• Use a Rotisserie chicken. If you want things easier you can grab a cooked rotisserie chicken at the store or cook one at home. If you are using a rotisserie chicken then you will need about 3.5-4 cups of chicken.

Do I need to use Mixed Veggies?

I use mixed veggies because I like having a few different veggies in the pot pie like a traditional pot pie. However, if you don’t have them you can use single veggies like peas, corn, or even green beans. If you are using a few different veggies instead of one bag of mixed vegetables you can add up to 16 ounces of frozen vegetables to the casserole mixture. I normally only use 12 ounces, but the recipe will work fine with the additional veggies if you add them.

Do I need to use block cheese?

You can use pre shredded cheese in this recipe however I like to buy block cheese and shred my own. I have the KitchenAid mixer shredding attachment that makes it super quick and easy to shred block cheese. I love that attachment and use it all the time. It also costs a lot less to buy blocks of cheese than it does to buy the bags of shredded cheese so it saves me money too!

Can I use Canned vegetables instead of frozen vegetables?

You can, I prefer to use frozen vegetables and think they taste better but you can use canned vegetables. If you are using can vegetables be sure to drain all of the liquid from them before adding them to the casserole mixture.

How to Store Leftovers

If you have leftovers of chicken pot pie casserole, store them in an airtight container and keep them in the refrigerator for up to four days.

Can I freeze this recipe?

Yes! You can freeze the casserole for up to three months.

How to Freeze a Casserole

If I plan on making the casserole and then freezing it I use aluminum foil pans so I am not using up all of my glass ones that I will need normally. It also greatly helps on the clean up the nights that I am using meals I have premade and put in the freezer.

1. Cool the casserole. Allow the chicken pot pie casserole to cool completely. This will help prevent freezer burn and keep the casserole fresh.
2. Wrap the dish. Wrap a layer of plastic wrap covering the whole pan and then wrap it with a layer of aluminum foil.
3. Label and date. Label each portion with the name of the casserole and the date that it was frozen. This will help you keep track of how long the casserole has been in the freezer.
4. Freeze. Place the wrapped portions in a freezer-safe container or freezer bag and place them in the freezer.

How to Reheat a Frozen Chicken Pot Pie Casserole

To reheat a frozen chicken pot pie casserole, simply remove it from the freezer and place it in a preheated oven at 350°F (175°C) for approximately 45-60 minutes, or until the casserole is heated through and the biscuits are golden brown.

Can I meal prep with this recipe?

Yes! So I have spent the better part of the last year purposely making things and putting them in the freezer so my kids can grab out a meal and make it since they are all on this kick of not eating sandwiches for lunch. If you are wanting to make individual servings and put them in the freezer for easy meals it is so easy to do.

1. Cool the casserole. Allow the chicken pot pie casserole to cool completely. This will help prevent freezer burn and keep the casserole fresh.
2. Divide into portions. Divide the casserole into individual portions that are appropriate for your needs.
3. Wrap tightly. Wrap each portion tightly in plastic wrap or aluminum foil. Make sure the wrap is sealed tightly to prevent air from getting in and freezer burn. Personally, I like using my food saver and vacuum sealing the individual portions as I find they freeze better and then taste better when they are reheated.
4. Label and date. Label each portion with the name of the casserole and the date that it was frozen. This will help you keep track of how long the casserole has been in the freezer.
5. Freeze. Place the wrapped portions in a freezer-safe container or freezer bag and place them in the freezer.

Chicken pot pie casserole Ingredients

For this recipe, there are 2 sets of ingredient lists and directions, one for the chicken pot pie filling and one for the garlic cheddar drop biscuits.

Creamy Chicken Pot Pie Filling Ingredients

• Salted Butter
• Yellow Onions. You will need to chop these before getting started cooking.
• Cloves of garlic, Minced. If you do not want to use fresh garlic you can use jarred minced garlic and will need 1 tablespoon of the jarred minced garlic.
• All Purpose Flour
• Chicken Broth. You can use homemade chicken broth or store-bought. I keep frozen homemade chicken broth in my freezer and use that but also use storebought chicken broth and both work in this recipe.
• Milk. I use whole milk, but you can also use skim milk, 1% milk and 2% milk.
• Cooked Chicken Breasts, Shredded. I boiled mine before making this recipe to photograph, but you can use whichever cooking method you prefer or you can use leftover chicken you already have. If you have never shredded chicken, be sure to check out my tips on how to shred chicken easily.
• Frozen mixed vegetables. I like using the one with corn, peas, green beans & carrots. Normally i add a 12 ounce bag, however, you can add up to 16 ounces of frozen veggies into this recipe and it will work perfectly.
• Seasonings. You will need salt, black pepper, and Thyme.

Garlic Cheddar Drop Biscuits Ingredients

• All Purpose Flour
• Baking Powder
• Salt
• Garlic Powder
• Salted Butter
• Milk. I use whole milk, but you can also use skim milk, 1% milk, and 2% milk.
• Block of Cheddar Cheese. You can use pre-shredded cheese but i prefer to shred my own cheese.

How to Make Chicken pot pie casserole

Cook the chicken by your preferred method.

Preheat the oven to 400 F. Spray a 9 x 13 pan with non stick spray and set off to the side.

Melt 4 Tablespoons of butter in a large skillet over medium heat. Add the garlic and onions and cook for 3 to 5 minutes, until soft. Mix in the flour and cook for 1 to 2 mins then add in the chicken broth and whisk.

Next, add in the milk and Stir constantly while mixing in milk and bring it up to a soft boil(just until it starts to bubble).

Keep stirring for 3 minutes while the mixture gently bubbles and thickens.

Once bubbly and has thickened add in the shredded chicken, vegetables, and seasonings.

Pour the mixture into the pre-greased baking dish and bake for 15 minutes at 400F.

While the pot pie filling is in the oven make the drop biscuits.

Shred the cheddar cheese and set aside.

In a large mixing bowl add the flour, baking powder, salt, and garlic powder and mix well.

Melt butter in the microwave in a microwave safe bowl for 30-45 seconds until all of the butter is melted.

Pour in melted butter and mix thoroughly with a fork, breaking up as many clumps as you can.

Then, add milk and mix thoroughly with a fork, breaking up as many clumps as you can.

Stir in the shredded cheddar cheese.

When the filling is done cooking remove it from the oven and work quickly use the fork to drop the biscuit mix in ping pong ball size lumps on top of chicken mixture, do NOT mix in.

Return the dish to the oven for 15 to 18 minutes until the biscuits are golden brown.

Cool for 5 mins and then serve.