Chicken Pot Pie Casserole

This easy Chicken Pot Pie Casserole offers a unique twist on the classic comfort food dish. Using frozen veggies and a packaged mix to create a cheesy biscuit topping instead of the traditional pie crust saves both time and effort, making this meal perfect for dinner for any night of the week. 

With tender chicken and vegetables smothered in a rich, creamy filling and topped with buttery Cheddar Bay Biscuits, this homemade chicken pot pie casserole with biscuits is sure to be a winner!

It’s everything you love about chicken pot pie but easier to prepare—no from-scratch double pie crust or rolling pin needed! Casseroles like this one are great because they typically yield a large number of servings, making them ideal for big families, gatherings, or meal prep.

For more tasty casserole ideas, check out our Chicken Noodle Casserole, Sloppy Joe Tater Tot Casserole, Hobo Casserole, and Hashbrown Breakfast Casserole. 

Ingredients

Here’s a look at what you’ll need to make this chicken pot pie casserole with Red Lobster biscuits.

For the Chicken

• Chicken Breasts: Be sure to purchase boneless, skinless chicken breasts, which you’ll need to cut in half lengthwise.
• Seasonings: A simple blend of Italian seasoning, salt, and pepper is used to season the chicken.
• Olive Oil: For cooking the chicken. Use high quality extra virgin olive oil for the best flavor.

For the Filling

• Butter: Adds flavor and richness to the filling. Feel free to use salted or unsalted butter depending on your preference.
• Aromatics: Sauteed onion and garlic add aroma and provide depth of flavor to the casserole filling.
• Veggies: I used a combination of fresh mushrooms, frozen peas and carrots, and frozen diced potatoes for this casserole.
• Seasonings: Rosemary, thyme, sage, and black pepper flavor the filling.
• All-Purpose Flour: Used to thicken the filling.
• Broth and Milk: Low-sodium chicken broth provides a savory base for the filling, while milk adds creaminess. I recommend whole milk, but 2% will also work.

For the Biscuit Topping

• Biscuit Mix: Red Lobster is the only brand that carries the official “Cheddar Bay Biscuit” mix. You can purchase this online or at most supermarkets. If you’re unable to find it, you can use a regular biscuit mix and add a bit of garlic powder to create a similar flavor.
• Cheddar Cheese: I recommend freshly grated for the best flavor and melt. Pre-shredded cheese contains anti-caking ingredients that prevent it from melting properly.
• Melted Butter: Used to brush the contents of the biscuit seasoning packet onto the biscuits after cooking.

See the recipe card below for exact ingredient amounts, nutritional information, and detailed instructions.

Variations

• Use Rotisserie Chicken: Save time by replacing the sauteed chicken breasts with a store-bought rotisserie chicken instead. Simply chop or shred the chicken and add it to the mixture.
• Change Up the Veggies: Not a fan of mushrooms? Missing the frozen peas and carrots? Try using different vegetables like corn, green beans, broccoli, or frozen mixed veggies if that’s what you’ve got on hand.
• Pie Crust Topping: Use a refrigerated pie crust in place of the biscuit topping. Roll out the pie crust to fit the size of your baking dish, place it over the filling, and trim off any excess dough. Then, cut a few small slits in the top to let steam escape and bake until golden brown. You can also brush with melted butter or an egg wash before baking if you’d like. 
• Gluten-Free: Swap the all-purpose flour in the filling for a gluten-free flour blend and use a gluten-free biscuit mix for the topping.

How to Make Chicken Pot Pie Casserole

To get started making this chicken casserole with biscuits, preheat your oven to 350°F and grease a 9x13-inch baking dish with nonstick cooking spray.

1. Step 1: Cook the chicken. Heat the oil in a large skillet over medium-high heat and season the chicken on both sides. Add the chicken and cook for 5-7 minutes per side or until cooked through. Transfer the cooked chicken to a plate and set aside.

2. Step 2: Saute the aromatics and mushrooms. Add the butter to the skillet and once melted, stir in the onions, mushrooms, and garlic. Saute the mixture for 5 minutes.

3. Step 3: Add the potatoes, seasonings, and flour. Stir the potatoes, rosemary, thyme, sage, pepper, and flour into the mixture until fully coated.

4. Step 4: Add the chicken, broth, and milk. Chop the chicken into small pieces and add it to the veggie mixture. Then, stir in the chicken broth and milk until well combined.

5. Step 5: Make the biscuit topping. Prepare the biscuit mix with water and cheese as directed on the package.

6. Step 6: Assemble. Pour the filling mixture into the prepared baking dish and dollop the biscuit mixture on top.

7. Step 7: Bake. Place the casserole in the preheated oven and bake until bubbly and the biscuits are golden brown, about 30-35 minutes.

8. Step 8: Add the butter and seasoning mix. Combine the biscuit seasoning packet with melted butter and brush on top of the biscuits before serving.

Storage Directions 

• Refrigeration: Cover the casserole tightly with aluminum foil or transfer to an airtight container, and store in the refrigerator for 3-4 days.
• Reheating: Cover the baking dish with foil and reheat in a 350°F oven for 15-20 minutes until warmed through. You can also reheat individual portions in the microwave.
• Freezing: For best results, transfer individual portions to freezer-safe containers, and freeze for up to 2 months. Thaw in the refrigerator overnight before reheating.
• Make Ahead: Prepare the filling and store it in the refrigerator for up to 2 days. When you’re ready to bake, make and add the biscuit topping as directed in the recipe.

Serving Suggestions

• This hearty casserole is a complete meal on its own, however, a side salad like this Strawberry Spinach Salad or this Cucumber Tomato Salad would be a perfect pairing.
• You can also serve this dish with some Homemade Dinner Rolls, which are great for soaking up the creamy sauce!
• If you’re looking for something sweet after enjoying the casserole, try these Cowboy Cookies or these Frosted Sugar Cookies. 

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