Chicken Pot Pie Casserole with Biscuits

Name: Chicken Pot Pie Casserole with Biscuits
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Ingredients: 3 cups cooked chicken (chopped or shredded); 1 (10.5-ounce) can cream of chicken soup; 1 (10-ounce) bag frozen mixed vegetables (cooked and drained as per package directions); ½ cup milk; ½ cup sour cream; 1 teaspoon onion powder; ½ teaspoon poultry seasoning; ½ teaspoon salt (or to taste); ¼ teaspoon pepper (or to taste); 1 ½ cups shredded cheddar cheese (divided); 1 (16.3-ounce) can refrigerated biscuits (I used Grands); 1 tablespoon butter

ByJaclyn Shimmel Published09/10/202609/10/2026

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This chicken pot pie casserole with biscuits turns everything you love about pot pie into an easy weeknight dinner. Cooked chicken, frozen mixed vegetables, cream of chicken soup, and cheddar cheese go into one dish, and refrigerated biscuits bake right on top. No crust to roll out, no bottom layer to keep from going soggy.

Easy chicken pot pie casserole in a white baking dish with a bowl of shredded cheddar behind it.

Stir, bake, add biscuits, and you get all the flavor of chicken pot pie in one easy dish. Real comfort food, no crust required.

If you love an easy chicken casserole as much as I do, add Ritz Chicken Casserole and Chicken and Rice Casserole to your list too.

Chicken pot pie casserole with biscuits on a plate, three biscuits over creamy chicken, carrots, corn, and green beans.

Why You’ll Love This Recipe

Comes together quickly – 15 minutes of prep, and it’s on the table in under an hour.
Made with simple ingredients – Canned soup, a bag of frozen veggies, and a can of biscuits.
A good use for leftover chicken – Rotisserie chicken works, and so does whatever is left from Sunday dinner.
Family favorite – Everyone gets a biscuit on top, which is usually the whole selling point with kids.
Feeds eight – One 9×13 pan, so it’s great for potlucks and church dinners too.

Ingredients

This section includes ingredient notes and substitution options. Get all measurements, ingredients, and instructions in the printable recipe card at the end of this post.

Labeled bowls of cooked chicken, cheddar, frozen mixed vegetables, cream of chicken soup, sour cream, milk, butter, onion powder, poultry seasoning, salt, pepper, and refrigerated biscuits on marble.

Cooked chicken – Chopped or shredded. A rotisserie chicken is the fastest route, but here’s how to poach chicken for shredding and my easy crockpot shredded chicken recipe if you’re starting from raw.
Cream of chicken soup, sour cream, and milk – Stirred together, these three make the creamy base. Homemade cream of chicken soup works if you’d rather make from scratch.
Shredded cheddar cheese – Divided. One cup goes into the filling and the last half cup gets sprinkled on top right before the biscuits.
Frozen mixed vegetables – Cook them per the package first so they don’t water down the filling. I use a medley of peas, carrots, corn, and green beans.
Onion powder, poultry seasoning, salt, and pepper – The poultry seasoning is what makes it taste like pot pie instead of a plain chicken bake. Don’t skip it.
Refrigerated biscuits – One can, and I use Grands. You only need 6 of them, split into 12 halves, so an 8 count can leaves you 2 extra. If there’s no can in the fridge, a batch of 2 ingredient biscuits works too.
Butter – Melted and brushed over the biscuit tops after baking.

How to Make Chicken Pot Pie Casserole with Biscuits

This section shows you how to make the recipe with step-by-step photos and instructions. For the full printable recipe, see the recipe card below.

Four steps: creamy chicken filling spread in a dish, topped with cheddar, layered with raw biscuits, then baked golden.

Step 1: Heat the oven to 375°F and grease a 9×13 baking dish with nonstick cooking spray. Cook the frozen vegetables per the package directions and drain them well.

Step 2: In a large bowl, stir together the chicken, cooked vegetables, soup, sour cream, milk, seasonings, and 1 cup of the cheddar. Hold back the other half cup of cheese for the top.

Step 3: Spread the filling into the prepared dish and bake uncovered for 15 minutes, until it is heated through and bubbling at the edges.

Step 4: Remove from the oven and scatter the remaining half cup of cheddar evenly over the top.

Step 5: Separate 6 of the biscuits in half so each one becomes two thin rounds. Arrange all 12 halves over the cheese without overlapping them.

Pro Tip:

A full-thickness Grands biscuit sitting on wet filling will look done on top and still be raw underneath. Splitting them is the difference between biscuits that bake through and biscuits you have to pick off and put back in the oven.

Step 6: Bake another 10 to 15 minutes, until the biscuits are golden brown and cooked through. Melt the butter in the microwave or on the stove, brush it over the biscuit tops, and serve.

A pastry brush spreading melted butter over golden baked biscuits in a white casserole dish.

Serving Suggestions

This easy chicken pot pie casserole is a full meal in one dish, so it doesn’t need much alongside it. A simple green salad is usually all I add. This Copycat Olive Garden Salad recipe is my go-to.

Chicken pot pie casserole with biscuits baked in a white rectangular dish.

Storage

Cover the dish or transfer to an airtight container and refrigerate leftovers for 3 to 4 days.

The microwave is fine for a single plate, though the biscuits will soften. For a crisper top, reheat portions in a 350°F oven for 12 to 15 minutes, loosely covered with foil so the biscuits don’t get too dark.

I don’t recommend freezing this one after it’s baked. The sour cream in the filling separates as it thaws and the biscuits may turn gummy.

A wooden spoon lifting a biscuit topped portion of creamy chicken and vegetables from the casserole dish.

Tips for the Best Chicken Pot Pie Casserole

Don’t let the biscuits touch. Overlapping biscuits trap steam between them and stay doughy at the seam. Twelve halves fit a 9×13 with room to spare.
Cook the vegetables first. Frozen vegetables added straight to the bowl release water as they bake and thin the filling out.
Assemble ahead if you need to. Mix the filling up to a day early and keep it covered in the fridge. Add 5 minutes to the first bake since it’s going in cold.

Biscuits over creamy chicken, carrots, corn, and peas on a white plate.

Additions and Variations

Add onion – Saute half a chopped onion in 1 tablespoon of butter until tender, then stir it into the filling.
Add celery – Two diced stalks, cooked with the onion, get you closer to a classic pot pie base.
Swap the soup – Cream of mushroom or cream of celery both work in place of cream of chicken.
Use up turkey – This is one of my go-to recipes for leftover Thanksgiving turkey. Same 3 cups, no other changes.
Change the cheese – Colby jack or a Mexican blend both melt nicely in place of cheddar.