Homestyle Chicken Pot Pie with Golden Biscuits

When the craving for true comfort food strikes, there’s nothing quite as satisfying as a warm, bubbling casserole, generously topped with golden, flaky biscuits. This Chicken and Biscuit Casserole is the ultimate answer to those desires – a hearty, family-friendly meal that’s perfect for everything from busy weeknights to relaxed, cozy weekends at home. It’s an incredibly delicious and approachable take on classic chicken pot pie, offering all the rich, creamy flavor you love, but with a significantly simpler preparation. Forget the fuss of traditional pie crusts; here, tender, savory chicken and a medley of vibrant vegetables are enveloped in a luscious, seasoned sauce, all crowned with a fluffy, golden biscuit topping that bakes to perfection.

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What makes this Chicken and Biscuit Casserole truly stand out is its incredible balance of convenience and flavor. It utilizes simple, readily available ingredients – many of which you likely already have in your pantry and fridge. Best of all, it comes together in under an hour, making it an ideal choice when time is precious but you refuse to compromise on a delicious, homemade meal. This dish is not just filling and satisfying; it’s a guaranteed crowd-pleaser that will have everyone at the table asking for seconds. If you’ve ever yearned for the comforting embrace of a chicken pot pie but hesitated due to the lengthy cooking process, this simplified biscuit-topped casserole is your culinary dream come true. It’s comforting, hearty, and remarkably straightforward, delivering an irresistible meal with minimal effort.

Why You’ll Love This Easy Chicken and Biscuit Casserole

This recipe isn’t just another dinner idea; it’s a solution to your comfort food cravings with a promise of ease and deliciousness. Here’s why this Chicken and Biscuit Casserole is destined to become a staple in your kitchen:

• Ultimate Comfort in Every Bite: From the creamy, rich filling to the soft, golden biscuits, every forkful is pure comfort, reminiscent of your favorite childhood meals. It’s the kind of dish that warms you from the inside out, perfect for chilly evenings or simply when you need a culinary hug.
• Quick & Convenient: With prep and cook time combined, this meal can be on your table in under an hour. It leverages pre-cooked chicken (like a rotisserie chicken) and store-bought biscuit dough to cut down on effort without sacrificing flavor. It’s the ideal shortcut to homemade deliciousness.
• Family-Friendly Favorite: This casserole is universally loved! The classic flavors of chicken and vegetables in a creamy sauce, topped with beloved biscuits, appeal to even the pickiest eaters. It’s a fantastic way to get everyone around the dinner table without a fuss.
• Simple Ingredients, Big Flavor: You won’t need any obscure ingredients for this recipe. It relies on everyday pantry staples and fresh vegetables that come together to create a complex and satisfying flavor profile that belies its simplicity.
• Versatile & Customizable: Easily adapt this recipe to your family’s preferences. Add different vegetables, swap out chicken for turkey, or even experiment with various spices. It’s a forgiving recipe that encourages creativity in the kitchen.
• Budget-Friendly Meal: Utilizing cooked chicken and common vegetables, this casserole is an economical choice for feeding a family. It’s hearty enough to be a standalone meal, making it a complete and cost-effective dinner solution.

Essential Ingredients for Your Comfort Food Masterpiece

Crafting the perfect Chicken and Biscuit Casserole begins with selecting quality ingredients. Each component plays a vital role in achieving that rich, savory filling and the wonderfully fluffy topping. Here’s a detailed look at what you’ll need to gather:

• Butter: The foundation of our creamy sauce and the key to sautéing the vegetables, butter adds a crucial richness and depth of flavor. Unsalted butter allows you to control the overall saltiness of the dish.
• Carrots: You’ll need approximately 1 ½ cups of diced carrots. The size of your dice matters here; aim for about ½-inch pieces. Dicing them too small can lead to them becoming mushy, while larger pieces might not cook through evenly. Carrots add a touch of sweetness and beautiful color to the casserole.
• Celery: Plan for about 1 ½ cups of diced celery. If you’re not a huge celery fan, you can certainly reduce this amount. Don’t discard the leaves; they carry a lot of flavor and can be chopped right along with the stalks to enhance the aromatic base.
• Yellow Onion: Roughly 1 ½ cups of diced yellow onion will create a robust flavor base for your casserole. Yellow or brown cooking onions are ideal for their balanced sweetness and pungency when cooked down.
• Freshly Ground Black Pepper & Kosher Salt: These essential seasonings are critical for bringing out the flavors of all the ingredients. Using freshly ground pepper makes a noticeable difference in aroma and taste. Kosher salt provides a clean, briny flavor.
• All-Purpose Flour: This is your thickening agent, creating a roux with the butter to give the sauce its velvety texture. Approximately 4 tablespoons should do the trick, ensuring a perfectly thickened consistency.
• Whole Milk: For a truly rich and creamy sauce, whole milk is recommended. Its higher fat content contributes significantly to the casserole’s luxurious mouthfeel. If you desire an even more decadent experience, consider using a blend of half heavy cream and half milk.
• Low-Sodium Chicken Broth: Using low or no-sodium chicken broth is a smart choice. It allows you to control the salt content precisely, ensuring the casserole is seasoned perfectly to your taste without being overly salty.
• Mustard Powder: A secret weapon in many savory dishes, mustard powder doesn’t make the casserole taste like mustard. Instead, it subtly enhances the overall savory notes and adds a layer of complexity to the creamy sauce, brightening other flavors.
• Dried Thyme: This classic herb pairs beautifully with chicken and vegetables, providing an earthy and aromatic foundation for the casserole.
• Garlic Powder: A quick and easy way to infuse garlic flavor throughout the sauce without the need for fresh mincing. It offers a consistent, mellow garlic presence.
• Cooked Shredded Chicken: This is where the “easy” part truly shines! Four cups of cooked, shredded chicken are needed. A whole rotisserie chicken is an absolute game-changer for this recipe, offering tender, flavorful meat with minimal effort. Many grocery stores even offer pre-shredded rotisserie chicken, making your prep even faster. Any leftover cooked chicken, whether boiled, baked, or grilled, will work wonderfully.
• Frozen Peas: One cup of frozen peas adds a pop of vibrant color, natural sweetness, and a tender texture to the filling. Add them in at the end to prevent them from becoming overcooked and mushy.
• Biscuit Dough: For the ultimate shortcut, a tube of refrigerated biscuit dough (around 16.3 ounces) is perfect. These biscuits puff up beautifully, creating a golden, flaky topping that perfectly complements the creamy filling. You can use any brand you prefer.

Crafting Your Delicious Chicken and Biscuit Casserole: A Step-by-Step Guide

Bringing this comforting casserole to life is a straightforward process. Follow these detailed steps to ensure a perfect, bubbling dish every time:

1. Prepare Your Workspace and Oven: Begin by preheating your oven to 375°F (190°C). Position an oven rack in the center to ensure even baking. Lightly spray a 13×9-inch baking dish with non-stick cooking spray, or grease it with a little butter, and set it aside. This prepares your vessel for the delicious filling.
2. Chop Your Aromatics: Dice the carrots, celery, and yellow onion. Aim for uniform, ½-inch pieces. This consistency is crucial as it ensures all the vegetables cook evenly and tenderize at the same rate. Using a vegetable chopper can save significant time and ensure perfectly uniform pieces.
3. Sauté the Vegetables: In a large, heavy-bottomed skillet (a 12-inch cast iron skillet works beautifully here as it retains heat exceptionally well), melt the butter over medium-high heat. Once the butter is shimmering, add the diced carrots, celery, onion, and ½ teaspoon of kosher salt. Cook this aromatic trio, stirring frequently, until the vegetables begin to soften, which typically takes about 5 to 7 minutes. The goal is to tenderize them slightly and coax out their natural sweetness without browning them too much. A Danish dough whisk, surprisingly, is excellent for mixing chunky ingredients in a skillet without mashing them.



4. Create the Roux: Sprinkle the all-purpose flour over the softened vegetables. Stir continuously for 2 minutes to coat all the vegetables and cook out the raw flour taste. This step is essential for building the roux, which will thicken your sauce.
5. Build the Creamy Sauce: Gradually pour in the whole milk and low-sodium chicken broth, whisking constantly to prevent lumps. Add the mustard powder, garlic powder, dried thyme, and the remaining ½ teaspoon of kosher salt. Increase the heat to high and bring the mixture to a gentle simmer, continuing to whisk as it heats up. Once simmering, reduce the heat to medium and continue to stir frequently. The sauce will begin to thicken beautifully over 3 to 5 minutes, achieving a luscious, creamy consistency.



6. Incorporate Chicken and Peas: Gently fold in the cooked shredded chicken and frozen peas into the thickened sauce. A silicone bowl scraper is ideal for this, as its flexibility allows it to scrape every curve of the skillet, ensuring nothing sticks. Taste the filling and adjust the seasoning as needed with additional salt and pepper.
7. Assemble the Casserole: Carefully transfer the creamy chicken and vegetable mixture into the prepared 13×9-inch baking dish, spreading it evenly across the bottom. Next, arrange the biscuit dough rounds on top of the filling. You can place them close together, as they will expand during baking. For an aromatic finish, consider sprinkling some fresh herbs, like chopped parsley or additional thyme, over the biscuits using an herb mill before baking.



8. Bake to Golden Perfection: Place the casserole in your preheated oven. Bake for approximately 22 to 25 minutes, or until the filling is visibly bubbling around the edges and the biscuits have risen, turned golden brown, and are cooked through. The internal temperature of the biscuits should reach 200-205°F (93-96°C).
9. Rest and Serve: Once baked, remove the casserole from the oven and let it rest for about 5 minutes before serving. This brief resting period allows the sauce to settle and thicken slightly, making for easier and cleaner serving. Scoop out generous portions and enjoy your homemade comfort food!

Chef Jenn’s Expert Tips for a Flawless Casserole

Achieving a restaurant-quality Chicken and Biscuit Casserole at home is easier than you think with these professional insights from Chef Jenn:

• Opt for a Cast Iron Skillet: A 12-inch cast iron skillet is an invaluable tool for preparing the filling. Its superior heat retention ensures even cooking, and if it’s large enough and oven-safe, you can even build the entire casserole in it and transfer it directly to the oven. This means fewer dishes and more integrated flavors.
• The Rotisserie Chicken Advantage: While any cooked chicken works, a whole rotisserie chicken is a true time-saver and flavor booster. Its seasoned, moist meat adds incredible depth and makes prep exceptionally quick. Don’t overlook the convenience of pre-shredded rotisserie chicken from your grocery store.
• Elevate Your Biscuits: For an extra layer of flavor and a beautiful golden crust, brush the biscuit tops with melted butter before baking. You can also sprinkle them with a generous dusting of grated Parmesan cheese or a pinch of garlic powder for a savory boost.
• Boost Your Veggie Intake: This casserole is incredibly versatile when it comes to vegetables. Feel free to incorporate extra veggies like corn, green beans, mushrooms, or finely diced bell peppers. Just ensure they are cut into similar sizes to the carrots and celery for even cooking. Add them along with the peas or earlier, depending on their cooking time.
• Patience is a Virtue (for Resting): Allowing the casserole to rest for at least 5 minutes after baking is crucial. This brief period allows the hot, bubbling sauce to set and thicken slightly, preventing it from being too runny when served and ensuring each scoop holds its shape beautifully.
• Shredding Chicken Made Easy: If you’re using whole cooked chicken breasts or thighs, shredding can be done in seconds. Place the cooked chicken in a stand mixer with the paddle attachment. Turn it on low, and watch as it transforms large chunks into perfectly shredded pieces in under a minute. This trick is a true time-saver!

Delicious Variations & Customizations

This Chicken and Biscuit Casserole is wonderfully adaptable. Here are some ideas to make it your own:

• Spice It Up: Add a pinch of cayenne pepper or a dash of hot sauce to the filling for a subtle kick. A teaspoon of smoked paprika can also add a smoky depth.
• Herb Garden Freshness: While dried thyme is convenient, fresh herbs can elevate the flavor profile. Incorporate fresh rosemary, sage, or parsley into the sauce, or sprinkle them over the biscuits before baking.
• Cheesy Goodness: Stir a handful of shredded cheddar, Gruyere, or Monterey Jack cheese into the chicken mixture just before transferring it to the baking dish for an even creamier, cheesier filling.
• Vegetable Medley: Experiment with different vegetables! Swap out peas for corn, add some diced bell peppers, sliced mushrooms, or even blanched broccoli florets. Adjust cooking times as needed for any added veggies.
• Biscuit Boosts: Instead of plain biscuits, consider using cheddar bay biscuit dough for a savory twist, or add a sprinkle of everything bagel seasoning to the tops of your standard biscuits before baking.
• Creamy Alternatives: For a richer sauce, substitute some of the milk with heavy cream. For a lighter version, you can use skim milk or even unsweetened almond milk, though the texture will be slightly less creamy.
• Protein Swap: If chicken isn’t available, cooked turkey (especially leftover holiday turkey) or even sautéed pork tenderloin can be delicious alternatives.

Making It a Complete Meal

This Chicken and Biscuit Casserole is undeniably hearty and can easily stand alone as a satisfying meal. However, pairing it with a simple side can elevate the dining experience and add a refreshing contrast to the rich flavors. Here are a few suggestions:

• Crisp Green Salad: A light, crisp green salad with a tangy vinaigrette offers a fresh counterpoint to the casserole’s richness. Try a simple mixed greens salad with cherry tomatoes, cucumber, and a lemon-herb dressing. Chef Jenn suggests a crispy radish salad for a delightful crunch and peppery bite.
• Root Vegetable Salad: For something a bit more substantial yet still refreshing, this amazing Beet Salad with Goat Cheese and Walnuts would be a fantastic pairing, adding earthy notes and a creamy, tangy element.
• Steamed Green Beans or Asparagus: A quick side of simply steamed green beans or asparagus, lightly seasoned with salt, pepper, and a squeeze of lemon, can add a vibrant green element and healthful balance.
• A Sweet Finish: Don’t forget a little something sweet to conclude your comforting meal. A slice of this indulgent Coca-Cola Cake would provide the perfect finishing touch, leaving everyone completely satisfied.

Storage and Make-Ahead Tips

Planning ahead or dealing with leftovers is simple with this versatile casserole:

• Refrigeration: Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, cover loosely with foil and warm in a preheated oven at 300°F (150°C) until heated through, approximately 20-30 minutes. Reheating in the oven helps the biscuits regain some of their crispness, unlike microwave reheating which can make them soggy.
• Freezing the Filling: The creamy chicken filling freezes beautifully on its own. Allow the filling to cool completely, then transfer it to a freezer-safe airtight container or a heavy-duty freezer bag. It can be stored for up to 2 months. When you’re ready to enjoy it, thaw the filling in the refrigerator overnight. Transfer it to a baking dish, top with fresh biscuit dough, and bake according to the recipe instructions. This is a fantastic make-ahead option for busy days!
• Freezing the Baked Casserole: While it is possible to freeze the entire baked casserole, the biscuits may become a bit softer upon thawing and reheating. If you choose to freeze the whole dish, cool it completely, then cover tightly with plastic wrap and foil. Freeze for up to 1 month. Thaw overnight in the refrigerator and reheat gently in the oven.

Frequently Asked Questions (FAQ)

Can I use raw chicken in this casserole?

For this recipe, it’s best to use cooked chicken. The cooking time for the casserole (around 20-25 minutes) is not enough to fully cook raw chicken and ensure it reaches a safe internal temperature. Using pre-cooked chicken (like rotisserie, boiled, or baked chicken) helps keep the recipe quick and guarantees the chicken is perfectly cooked and tender.

What kind of biscuit dough should I use?

Any standard refrigerated biscuit dough (like flaky or buttermilk biscuits) from a can will work well. A 16.3-ounce tube typically contains 8 biscuits, which is a good amount for a 13×9-inch casserole dish. Feel free to use your favorite brand!

Can I make this casserole gluten-free?

To make this casserole gluten-free, you would need to use gluten-free all-purpose flour for the roux and ensure your chicken broth is gluten-free. Additionally, you would need to find a gluten-free biscuit dough or make your own from scratch using gluten-free flour. Adjustments to liquid amounts may be necessary with gluten-free flour as it can absorb differently.

How can I make the sauce thicker or thinner?

If your sauce is too thin, you can try simmering it for a few extra minutes to allow more liquid to evaporate. Alternatively, you can mix a teaspoon of cornstarch with a tablespoon of cold water to create a slurry, then whisk it into the simmering sauce and cook for another minute until thickened. If the sauce is too thick, simply add a splash more milk or chicken broth until it reaches your desired consistency.

Can I add other vegetables?

Absolutely! This casserole is very flexible. Popular additions include corn, green beans, sliced mushrooms, or finely diced bell peppers. Just ensure any harder vegetables are diced small enough to cook through with the carrots and celery, or blanch them briefly beforehand. Add softer vegetables like corn or green beans along with the peas.

Is this recipe spicy?

No, the base recipe is not spicy. The mustard powder adds depth and enhances savory flavors without imparting a strong mustard taste or heat. If you prefer a spicy kick, you can add a pinch of cayenne pepper or a dash of your favorite hot sauce to the filling.

What’s the best way to shred chicken quickly?

For incredibly fast chicken shredding, place your cooked chicken breasts or thighs in a stand mixer with the paddle attachment. Turn it on low speed for about 30 seconds to 1 minute, and the chicken will be perfectly shredded. Alternatively, you can use two forks to pull the chicken apart by hand.

Why is low-sodium chicken broth recommended?

Using low-sodium chicken broth allows you to have greater control over the overall saltiness of your dish. Since butter, biscuits, and other ingredients may contain sodium, starting with a low-sodium broth ensures you can season the casserole precisely to your taste without accidentally making it too salty.

Recipe: Chicken Pot Pie with Biscuit Topping

This Chicken and Biscuit Casserole is a cozy, one-pan meal with creamy chicken filling and golden biscuits baked right on top. Perfect for family dinners and easy weeknight comfort food.

Course: Dinner, Family Meal, Main Dish
Cuisine: American, Southern-Inspired
Keyword: chicken and biscuit casserole, chicken pot pie with biscuits, creamy chicken casserole, easy family dinner

Prep Time: 15 minutes
Cook Time: 35 minutes
Total Time: 50 minutes
Servings: 6
Calories: 343kcal
Author: Chef Jenn

Equipment

• Vegetable chopper
• Danish dough whisk
• Stand mixer
• Silicone bowl scraper
• Herb mill

Ingredients

• 4 tablespoon butter
• 3 medium carrots, diced (about 1 ½ cups)
• 3 stalks celery, diced (about 1 ½ cups)
• 1 large yellow onion, diced (about 1 ½ cups)
• 1 teaspoon fresh thyme, chopped
• 1 teaspoon kosher salt, divided
• ½ teaspoon freshly ground black pepper
• 4 tablespoon all-purpose flour
• 2 cups whole milk
• 1 cup low-sodium chicken broth
• 1 tablespoon Dijon mustard
• 1 teaspoon dried thyme
• ½ teaspoon garlic powder
• 4 cups cooked shredded chicken
• 1 cup frozen peas
• 16.3 ounce tube biscuit dough

Instructions

1. Preheat your oven to 375ºF (190°C) with the rack in the center. Spray a 13×9-inch baking dish with non-stick cooking spray and set it aside.
2. Melt 4 tablespoons of butter in a large skillet over medium-high heat. Add the diced carrots, celery, onion and ½ teaspoon of kosher salt. Cook, stirring often, until the vegetables are softened, about 5–7 minutes.
3. Stir in the 4 tablespoons of all-purpose flour to coat the vegetables thoroughly. Continue to cook for 2 minutes more to cook out the raw flour taste.
4. Whisk in the 2 cups of whole milk, 1 cup of low-sodium chicken broth, 1 tablespoon of Dijon mustard, 1 teaspoon of dried thyme, ½ teaspoon of garlic powder, and the remaining ½ teaspoon of kosher salt. Increase the heat to high and bring the mixture to a boil.
5. Reduce the heat to medium and simmer, stirring often, until the sauce has thickened to your desired consistency, typically 3–5 minutes.
6. Fold in the 4 cups of cooked shredded chicken and 1 cup of frozen peas. Taste the filling and adjust seasoning as needed with additional salt and pepper.
7. Transfer the creamy chicken mixture to the bottom of the prepared 13×9-inch casserole dish, spreading it evenly. Arrange the biscuit dough rounds on top of the filling. You can optionally sprinkle lightly with salt and pepper, or fresh herbs.
8. Bake in the preheated oven until the filling is bubbling hot and the biscuits are golden brown and fully risen, about 22–25 minutes.
9. Let the casserole cool for 5 minutes before serving to allow the sauce to set.

Nutrition

Serving: 1g | Calories: 343kcal | Carbohydrates: 18g | Protein: 29g | Fat: 17g | Saturated Fat: 8g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 0.3g | Cholesterol: 100mg | Sodium: 615mg | Potassium: 588mg | Fiber: 3g | Sugar: 8g | Vitamin A: 5718IU | Vitamin C: 14mg | Calcium: 146mg | Iron: 2mg

A Note on Nutritional Information

Nutritional information for this recipe is provided as a courtesy and is calculated based on available online ingredient information. It is only an approximate value. The accuracy of the nutritional information for any recipe on this site cannot be guaranteed.