This Chicken Pot Pie Casserole has a super creamy filling with juicy chicken, vegetables, pillowy potatoes, and a buttery biscuit topping. It’s super cozy and loaded with so much homemade flavor!

Chicken Pot Pie Casserole in a white casserole dish with a serving spoon on the side.

Chicken Pot Pie Casserole

Nothing beats a warm casserole dish filled to the brim with a cozy, homemade Chicken Pot Pie filling topped with a buttery biscuit crust! The homemade flavor in this dish absolutely can’t be beat, making it from scratch (with no canned soup!) is definitely the way to go. You’ll know it when you taste it!

This filling can be prepared completely ahead of time for the ultimate convenience. Be sure to check out my pro tips below, and let me know what you think when you give it a try! 

How to Make It

Note: This is an overview. See recipe card below this post for ingredient quantities and full instructions.

Soften the mirepoix (onions, carrots, celery) in butter. Add garlic, seasonings, Worcestershire sauce and Dijon mustard. Add flour to make a roux, then add chicken broth and heavy cream. Add potatoes and simmer until fork tender. Add cooked chicken and peas.

A skillet with a mirepoix next to a skillet with chicken and peas being added to chicken pot pie filling.

Transfer the filling to a 9 x 13-inch casserole dish and prepare the biscuit topping.

A skillet with Chicken Pot Pie filling next to a casserole dish with the same filling.

Add the biscuit topping over the filling and brush with egg wash. Bake uncovered at 400°F for 30 minutes. Let stand for 5 minutes prior to serving.

Chicken Pot Pie Casserole topped with a biscuit filling before and after being baked.

Make Ahead Method

  • Prepare the filling as outlined and let cool. Refrigerate in an airtight container for up to 2 days. 
  • Wait to combine the wet and dry ingredients for the topping until you’re ready to serve. This ensures the leavening agents aren’t activated prematurely. 
  • Let the chilled filling sit at room temp for 30 minutes prior to baking. Assemble the casserole and bake as outlined.

Pro Tips

  • Chicken: 2 ½ lbs. bone-in chicken may also be used as that adds a great amount of flavor. Alternatively, you can use 3 cups leftover or rotisserie chicken. If using leftover chicken, no need to simmer it in chicken broth first.
  • Filling Consistency: The longer the filling simmers, the more reduced, concentrated, and thicker it gets. Adding chicken broth (little by little) throughout cooking gives you control over the consistency. 
  • Potatoes: I don’t like to use too many potatoes for this recipe, just 1/2 lb. works well as the biscuit topping also provides a lot of cozy carb deliciousness. Yukon gold is best, russet may also be used.

Storage

  • Store in an airtight container and refrigerate for up to 3 days or freeze for up to 3 months. Leftovers freeze and reheat really well!

Chicken Pot Pie Casserole in a white bowl with fresh thyme on the side.

Tools For This Recipe

(Amazon affiliate links*)- Check out all of my kitchen essentials here.

  • 9 x 13-inch Casserole Dish
  • Spice Rack–This is the one I have, it’s a snap to measure out your seasonings quickly and easily. (Big time saver.)
  • Measuring Spoons– I have these magnetic ones which stay nice and organized in my utensil drawer.
  • Silicone Spatulas– I have these, they’re so gentle on your cookware and are the perfect tool for stirring throughout this recipe.

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A white bowl filled with Chicken Pot Pie Casserole with fresh thyme on the side.

Chicken Pot Pie Casserole

Prep Time: 30 minutes
Cook Time: 45 minutes
Total Time: 1 hour 10 minutes
Servings: 6 people
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This Chicken Pot Pie Casserole has the BEST filling made from scratch. It's topped with a homemade biscuit crust and baked to cozy perfection for a delicious family dinner!

Ingredients

US Customary - Metric

Filling

  • 2 small boneless skinless chicken breasts, see notes
  • 4 cups chicken broth
  • 4 tablespoons butter
  • 1 small yellow onion, finely diced
  • 2 ribs celery, diced
  • ¾ cup carrots, diced
  • 3 cloves garlic, minced
  • ½ teaspoon EACH: dried thyme, rosemary, parsley
  • ¼ teaspoon EACH: ground sage, black pepper
  • 1 teaspoon Worcestershire sauce
  • 1 teaspoon Dijon mustard
  • 1/3 cup flour
  • ¾ cup heavy cream, can sub half and half
  • 1 chicken bouillon cube
  • 1 large Yukon Gold potato
  • Salt/pepper
  • ¾ cup frozen peas

Biscuit Topping

  • 2 cups all-purpose flour, 240 grams
  • 2 teaspoons baking powder
  • ½ teaspoon baking soda
  • ¾ teaspoon salt
  • 1/2 cup (or 1 stick) cold butter
  • ½ cup sour cream
  • ¼ cup milk, any kind

Egg Wash

  • 1 egg, beaten
  • 1 tablespoon milk

Instructions

Make the Filling

  • Add the chicken broth to a medium saucepan. Add the chicken and bring it to a very gentle bubble. (A boil will make it tough.) Cook for 15-20 minutes, or until cooked through. Let it rest for 5-10 minutes, then shred or cut into cubes. Transfer the broth to a large measuring cup with a spout for later use.
  • Melt the butter in a wide, high-walled skillet over medium heat. Add the onions, carrots and celery and soften for 6 minutes, stirring frequently. Add the garlic, thyme, rosemary, parsley, sage, pepper, Worcestershire sauce, and Dijon and cook for 2 minutes.
  • Add the flour and cook for 2 minutes, stirring continuously.
  • Add 2 cups of the chicken broth in small splashes, stirring continuously. Add the heavy cream in the same manner, followed by the bouillon cube. Reduce heat to medium-low.
  • Peel the potatoes and cut into ½ -inch chunks. (Smaller cubes ensure they cook through.) Season lightly with salt and pepper and add them to the filling. Bring the liquid to a boil, then reduce to a simmer.
  • Submerge the potatoes in the liquid and simmer gently for about 20 minutes, uncovered. Stir regularly to lift any ingredients settling to the bottom. Add more chicken broth in small splashes throughout cooking to control the consistency of the filling. You may choose use it all, little by little as it thickens and reduces. This depends on consistency preference.
  • Once the potatoes are fork tender, add the peas and cooked chicken and simmer for 3 more minutes.
  • Transfer to a lightly greased 9 x 13-inch casserole dish. It will thicken a little more upon standing.

Make the Topping

  • Preheat oven to 400° F.
  • Combine the flour, baking powder, baking soda, and salt in a large bowl.
  • Cut the cold butter into small cubes and add it to the bowl with the dry ingredients. Use a pastry cutter or the back of a fork to work it until coarse crumbs form.
  • Add the milk and sour cream. Use a silicone spatula to gently stir until just combined. Don’t overmix. It should be crumbly.
  • Take small handfuls of the dough and arrange it over the filling, covering up most of the top. (It’s best for this to look rustic and not perfect!)
  • Whisk together the egg and the milk and use a pastry brush to brush a light layer over the top.

Bake

  • Bake uncovered for 30 minutes, until the top is golden, the filling is hot and bubbly, and a toothpick comes out clean when inserted into the biscuit topping.
  • Let cool for 5 minutes prior to serving.

Notes

Make-Ahead Method:
  • Prepare the filling as outlined and let cool. Refrigerate in an airtight container for up to 2 days. 
  • Wait to combine the wet and dry ingredients for the topping until you're ready to serve. This ensures the leavening agents aren't activated prematurely. 
  • Let the chilled filling sit at room temp for 30 minutes prior to baking. Assemble the casserole and bake as outlined.
Pro Tips:
  • Chicken: 2 ½ lbs. bone-in chicken may also be used as that adds a great amount of flavor. Alternatively, you can use 3 cups leftover or rotisserie chicken. If using leftover chicken, no need to simmer it in chicken broth first.
  • Filling Consistency: The longer the filling simmers, the more reduced, concentrated, and thicker it gets. Adding chicken broth (little by little) throughout cooking gives you control over the consistency. 
  • Potatoes: I don't like to use too many potatoes for this recipe, just 1/2 lb. works well as the biscuit topping also provides a lot of cozy carb deliciousness. Yukon gold is best, russet may also be used.
Storage:
  • Store in an airtight container and refrigerate for up to 3 days or freeze for up to 3 months. Leftovers freeze and reheat really well!
Nutritional information is an estimate and is per serving. There are 6 hearty servings in this recipe.

Nutrition

Calories: 689kcal, Carbohydrates: 53g, Protein: 27g, Fat: 42g, Saturated Fat: 24g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 11g, Trans Fat: 1g, Cholesterol: 186mg, Sodium: 1751mg, Potassium: 844mg, Fiber: 4g, Sugar: 6g, Vitamin A: 4169IU, Vitamin C: 17mg, Calcium: 164mg, Iron: 4mg
Did you try this recipe?Mention @TheCozyCook on Instagram or tag #thecozycook!
Course: Main Course
Cuisine: American
Author: Stephanie