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Crispy Biscuit-Topped Chicken Pot Pie Casserole

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A comforting casserole featuring a rich, creamy chicken and vegetable filling topped with flaky, golden biscuits for a crispy, buttery crust. Perfect for cozy dinners and easy weeknight meals.

Ingredients

Scale
  • 2 cups cooked chicken, shredded or diced (rotisserie chicken works perfectly)
  • 1 cup carrots, diced (fresh or frozen)
  • 1 cup frozen peas
  • 1/2 cup celery, diced
  • 1/3 cup onion, finely chopped
  • 3 tablespoons unsalted butter
  • 3 tablespoons all-purpose flour (can substitute with gluten-free flour if needed)
  • 2 cups chicken broth (preferably low sodium)
  • 1/2 cup whole milk or cream (use dairy-free milk like oat milk for a lighter option)
  • 1 teaspoon fresh thyme leaves (or 1/2 teaspoon dried thyme)
  • Salt and freshly ground black pepper, to taste
  • 1 can (16 oz / 454 g) refrigerated biscuit dough
  • 1 tablespoon melted butter (for brushing)

Instructions

  1. Preheat your oven to 375°F (190°C). Lightly grease your 9×13 inch casserole dish with butter or nonstick spray.
  2. In a large skillet, melt 3 tablespoons of butter over medium heat. Add chopped onion, celery, and carrots. Sauté for about 5 minutes, until the vegetables begin to soften and the onion turns translucent.
  3. Sprinkle the flour over the cooked veggies. Stir constantly for 2 minutes to cook out the raw flour taste. The mixture will thicken slightly.
  4. Slowly whisk in the chicken broth, followed by the milk or cream. Continue whisking to avoid lumps. Let it simmer gently for about 5 minutes until the sauce thickens to a creamy consistency.
  5. Stir in the shredded chicken, frozen peas, and thyme. Season with salt and pepper to taste. Cook for another 2-3 minutes to warm everything through. The filling should be thick but still spoonable.
  6. Spread the chicken mixture evenly in the prepared baking dish.
  7. Open the can of biscuit dough and separate the biscuits. Arrange them evenly over the top of the filling, slightly touching but not overlapping too much.
  8. Brush biscuits with melted butter to ensure a beautiful golden and crispy finish.
  9. Place the casserole in the oven and bake for 20-25 minutes. The biscuits should be puffed, golden brown, and the filling bubbly around the edges.
  10. Let the casserole cool for about 5 minutes before serving to help the filling set.

Notes

Use cold biscuit dough to help biscuits hold their shape and bake flaky. Don’t rush the roux step to avoid a pasty filling. If biscuits brown too quickly, cover loosely with foil halfway through baking. Leftover roasted or rotisserie chicken works best. Veggie swaps like mushrooms or green beans add texture and nutrition. For freezing, freeze filling separately and bake fresh biscuits when ready.

Nutrition

Keywords: chicken pot pie, biscuit topping, casserole, comfort food, easy dinner, creamy chicken, flaky biscuits

Find it online: https://lucydishes.com/crispy-biscuit-topped-chicken-pot-pie-casserole-easy-homemade-recipe-for-comfort-food/