To make this chicken pot pie casserole, you’ll need cooked chicken, cream of chicken soup, sour cream, milk, cheddar, frozen vegetables, a few pantry seasonings—and refrigerated biscuits. That’s it.
No crust to roll. No chilling dough. No weaving lattice tops while questioning your life choices.
It tastes like the creamy, cozy chicken pot pie you grew up loving, but in a scoopable, weeknight-friendly form. The biscuits bake right into the filling, turning golden on top while soaking up all that savory goodness underneath.
The bottom line: it delivers that classic comfort food flavor with almost none of the effort. And honestly? Once you realize you can skip the pie crust entirely, there’s no going back.
For Chicken Pot Pie Casserole
- Cooked Shredded Chicken – the hearty base of the casserole. You can use leftover rotisserie chicken, baked chicken breasts, or thighs.
- Cream of Chicken with Herbs Soup – creates that classic creamy, savory pot pie flavor without making sauce from scratch.
- Sour Cream – adds richness and a slight tang that balances the dish.
- Milk – helps loosen the mixture so it bakes up smooth and creamy.
- Cheddar Cheese – melts into the filling for extra comfort-food flavor. Freshly shredded works best.
- Frozen Mixed Vegetables – a convenient way to add color, texture, and that traditional pot pie feel. No need to thaw first.
- Dried Parsley – adds a light herbal note.
- Dried Minced Onion – boosts the savory flavor throughout the casserole.
- Salt and Pepper – season to taste, keeping in mind the soup already contains salt.
- Refrigerated Biscuits – the shortcut “crust.” They bake up golden on top while soaking in the creamy filling underneath.
Chicken Pot Pie–Style Biscuit Casserole
All the cozy flavors of classic chicken pot pie—without rolling out any crust. Refrigerated biscuits bake right into the creamy filling, creating a golden, fluffy topping with hardly any extra effort.
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PinServings: 6
Notes
Ingredients
- 2 cups cooked, shredded chicken breast
- 1 can cream of chicken with herbs soup
- 1 cup sour cream
- ¼ cup milk
- 1 cup freshly shredded cheddar cheese
- 2 cups frozen mixed vegetables
- 1 tablespoon dried parsley
- 1 tablespoon dried minced onion
- Salt and pepper to taste
- 2 cans (6 oz each) refrigerated biscuits
Instructions
- Preheat the oven to 375°F.
- In a medium bowl, mix the shredded chicken, cream of chicken soup, frozen vegetables, milk, sour cream, cheddar cheese, parsley, onion, salt, and pepper.
- Cut each biscuit into fourths and carefully fold them into the chicken mixture.
- Grease a 9 x 13-inch casserole dish, then evenly spread the mixture into the dish.
- Bake for 35–45 minutes or until the biscuits are golden brown and fully cooked.
Helpful Tips
- Make sure the biscuit pieces are distributed evenly throughout the mixture so everything bakes consistently.
- Taste before salting—the soup already adds seasoning.
- Swap in your favorite cheese if desired, but cheddar provides a classic, comforting flavor.
- Can I Use Rotisserie Chicken?
Yes! This is one of my favorite shortcuts. Rotisserie chicken works perfectly and saves so much time. Just shred it and stir it right in. It’s a great way to make this casserole extra easy on busy weeknights. - Do I Need to Thaw the Frozen Vegetables First?
No need to thaw! You can add them straight from the freezer. They will cook perfectly in the oven while the casserole bakes. That’s one less step to worry about. - Can I Make This Ahead of Time?
Yes, you can assemble everything earlier in the day and refrigerate it before baking. When ready to cook, just pop it into the oven. You may need to add a few extra minutes to the baking time if it’s going in cold.
- What If the Biscuits Aren’t Cooked Through?
If the tops are getting golden but the centers need more time, simply tent the dish loosely with foil and continue baking until the biscuits are fully cooked. Every oven runs a little differently, so keep an eye on it toward the end. - Can I Change the Cheese or Add Extras?
Absolutely! Cheddar is our go-to, but you can swap it for Colby Jack, Monterey Jack, or even a mild mozzarella. You can also stir in extra veggies or a sprinkle of herbs. It’s a very forgiving recipe and easy to customize.
