Creamy Chicken Pot Pie Casserole Topped with Golden Biscuits

This easy chicken pot pie casserole with biscuits combines frozen vegetables and a creamy condensed-soup base for a classic, comforting family meal.

Simple to prepare and ideal for busy weeknights, this casserole uses pre-cooked chicken, canned condensed soups, frozen mixed vegetables, and refrigerated biscuits. Use leftover chicken, rotisserie chicken, grilled breast, chicken patties, or nuggets—whatever you have on hand—to keep prep minimal and flavor satisfying.

Recipe Highlights

Quick and easy: Ready for a busy weeknight.
Great with rotisserie chicken: Uses cooked chicken for fast assembly.
Pantry-friendly: Made with condensed soups, pre-cooked chicken, refrigerated biscuits, and frozen vegetables.

Ingredients

Unsalted butter
Mixed frozen vegetables (corn, carrots, green beans, peas, or a similar blend)
Pre-cooked chicken (chopped or shredded; rotisserie works great)
Condensed soups — cream of chicken and cream of celery for a rich filling
Chicken broth (or stock)
Seasonings — garlic powder, onion powder, dried oregano, kosher salt, and black pepper
Refrigerated canned biscuits (smaller biscuits, not jumbo Grands)

See the recipe card below for exact quantities.

Instructions

Preheat the oven to 375ºF (190ºC) and spray a 9×13-inch baking dish with nonstick spray.

Chicken pot pie casserole filling ingredients added to a large skillet

Melt butter in a large skillet over medium heat. Add the frozen vegetables and sauté until they’re no longer frozen, about 3–5 minutes.

Chicken pot pie filling mixed in a large skillet

Stir in the cooked chicken, cream of chicken and cream of celery soups, chicken broth, garlic powder, onion powder, oregano, salt, and pepper. Bring the mixture to a boil, then reduce heat and simmer about 5 minutes until it thickens slightly.

The chicken pot pie filling is spread evenly in a 9 by 13 inch baking dish

Pour the hot chicken mixture into the prepared baking dish and spread it evenly.

Refrigerated biscuits are evenly layered over the pot pie filling

Arrange the uncooked biscuits on top, spacing them evenly to cover the filling.

Chicken pot pie casserole is baked until the biscuits are golden

Bake 15–20 minutes. If the biscuits brown too quickly, tent loosely with foil and continue baking an additional 10 minutes, or until the filling bubbles and the biscuit dough is cooked through.

Easy chicken pot pie casserole with biscuits being served with a large spoon

Remove from the oven and let rest 5–10 minutes before serving so the filling sets slightly and is easier to portion.

Easy chicken pot pie casserole with biscuits

Substitutions

Frozen vegetables: Any blend works—just chop large pieces like broccoli or cauliflower into bite-size pieces.
Protein: Leftover turkey or ham can replace chicken.
Condensed soup: Use any “cream of” condensed soup combination (mushroom, onion, or potato are good options).
Broth: Swap chicken stock, vegetable broth, or reconstituted bouillon.
Top crust: Refrigerated crescent roll dough can be unrolled and pressed together to form a top crust if you prefer.

Dinner plate of chicken pot pie casserole with a biscuit on top

FAQ

What is the difference between a pot pie and a casserole?

A pot pie is typically a meat filling enclosed under a pie crust. A casserole is a broader term for any one-dish meal baked in a large dish—often simpler to assemble and usually baked without a bottom crust.

📖 Recipe

Chicken Pot Pie Casserole with Biscuits

This easy chicken pot pie casserole with biscuits, frozen vegetables, and a creamy condensed-soup sauce is the ultimate comfort food.

Prep time: 5 minutes

Cook time: 40 minutes

Total time: 45 minutes

Servings: 5

Author: Kelsey Smith

Ingredients

2 tablespoons unsalted butter
3 cups mixed frozen veggies
3 cups cooked chicken, chopped
10.5 ounces cream of chicken condensed soup
21 ounces cream of celery condensed soup
1 cup chicken broth
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1 teaspoon dried oregano
1/2 teaspoon kosher salt
1/2 teaspoon black pepper
2 cans refrigerated biscuits (5 count / 6 oz each; not jumbo)

Instructions

Preheat oven to 375ºF (190ºC). Spray a 9×13-inch baking dish with nonstick spray.
Melt butter in a large skillet over medium heat. Add frozen vegetables and sauté 3–5 minutes until thawed and slightly tender.
Add cooked chicken, both condensed soups, chicken broth, and seasonings. Bring to a boil, then reduce heat and simmer about 5 minutes until slightly thickened.
Pour the filling into the prepared baking dish and arrange uncooked biscuits on top, spacing evenly.
Bake 15–20 minutes. If biscuits brown too quickly, tent with foil and bake another 10 minutes, until bubbly and biscuits are cooked through. Let rest 5–10 minutes before serving.

Notes

To refrigerate: After cooling to room temperature, cover tightly or transfer to an airtight container. Store 3–4 days.

To freeze: Cool completely, then freeze in the casserole dish or in portions for up to 2–3 months. Thaw overnight in the fridge and reheat in the oven.