Biscuit and Chicken Pot Pie Casserole

Chicken Pot Pie Casserole is the ultimate comfort food. We top with easy homemade biscuits for the best cozy dinner.

When I'm in the mood for something cozy, I turn to chicken pot pie casserole. There's something about a warm, chicken and veggie filling that just hits. But instead of a pie crust, I actually think a biscuit chicken pot pie is even better. If you haven't tried a homemade biscuit topping before, you're in for a treat.

This chicken pot pie casserole is the best comfort meal that still packs in nutrients. You'll want it when you're sick, during those cold evenings, and every moment in between. It's a must-have meal during fall and winter!

Why This Recipe Is Dietitian Approved

1. Easy freezer meal. This chicken pot pie casserole freezes really well so you can make a double batch and stick one in the freezer for a future meal.
2. Nutrient-dense. We add tons of veggies in this casserole and have chicken as a solid source of lean protein.
3. No heavy cream. Most chicken pot pies use heavy cream in the filling, but we lightened this recipe up with chicken broth for a lower fat version that is still flavourful.

Ingredients

Butter. You can use olive oil if you desire, however the butter helps create the creamiest flavour that is unmatched in classic comfort food recipes.

Frozen vegetables. Look for frozen mixed vegetables (typically corn, carrots, green peas and green beans) like this one. YOu do not need to defrost them first.

Cauliflower. A great source of fibre and vitamin C. The cauliflower soaks up the chicken broth and spices as it cooks, adding lots of flavour.

Spices. Garlic powder, onion powder, salt and black pepper are the only spice you need for this recipe.

Dijon mustard. Use old fashioned dijon mustard for the perfect rich tang in this recipe.

Milk. We use milk as a lower fat alternative to heavy cream! I recommend using at least 2% milk fat for the thickest filling; however if you are in a pinch 1% milk will work as well.

Chicken broth. Look for a low sodium option. This helps us reduce additional sodium in this recipe and allows us to customize the taste to meet our preferencs

Chicken. Any type of cooked boneless, skinless chicken. I recommend rotisserie chicken or chicken breasts. I also have a recipe for chicken breasts here.

Fresh thyme. For a fresh flavour that perfectly compliments the cozyness of this dish.

For the biscuits:

Self rising flour. This can usually be found in the baking aisle and is a combination of flour, baking powder and salt. I have also provided the measurements of each ingredient needed to substitute in the recipe card below.

Greek yogurt. My secret ingredient to reducing the fat content in biscuits.

Cheese. You can't have cheesy biscuits without cheese! Cheddar cheese tends to work best in terms of flavour for this recipe.

Butter. This adds a slight flakeyness to these biscuits that is essential.

The complete ingredient list with measurements can be found in the recipe card below. 

Instructions

1. Make your biscuits by whisking together, flour, and garlic powder. Add Greek yogurt, cold cubed butter and ½ cup of cheese. Mix well until a dough begins to form. Divide the dough into about 6-8 small balls. Set aside.

2. Preheat the oven to 400 F and prepare a 13x9 inch casserole dish. 
3. In a large pan over medium-high heat add butter. Gently stir until the butter melts. Once melted, add onions and garlic and cook until fragrant and onions begin to turn translucent (about 5 minutes). 

4. To the pan, add frozen vegetables, diced cauliflower, garlic powder, onion powder, salt, pepper and dijon mustard. Stir well. Cook for about 7-10 minutes until the cauliflower begins to soften. Reduce the heat to low, and sprinkle the flour over the vegetables, stirring as you sprinkle to ensure everything is lightly coated and large clumps do not form. 

5. While stirring, add the milk and chicken broth- continuously stirring to ensure the liquid does not separate. Once added, cook with the lid off on low temperature for about 10 minutes, stirring  periodically to thicken the liquid. Once thickened-stir in the cooked chicken and fresh thyme. 

6. To assemble your casserole- add the filling to the 13x9 inch baking dish. Flatten each of the biscuits gently using your hands until they are about ½ inch thick round discs. Top the casserole with the biscuits (I like to use any remaining dough to fill in large gaps). Brush each biscuit with melted butter and top with remaining ½ cup cheese.

7.  Bake uncovered for about 30 minutes until the biscuits turn slightly golden brown and the filling is bubbling. 

Substitutions and Variations

Feel free to swap the cauliflower for additional mixed vegetables (or any chopped veggie of choice).

If you don't want to make homemade biscuits, canned biscuits will also work fine.

Equipment

• Mixing bowl
• Casserole dish

Storage

Leftovers can be stored in the fridge for up to 3-4 days in an airtight container.

Freezing the casserole BAKED- Chicken pot pie casserole can be stored in the freezer for up to 3 months. You can either portion the leftovers into individual air tight containers or freezer directly in the casserole dish by cooling and wrapping tightly with a layer of plastic wrap, followed by tinfoil. To reheat, allow to defrost in the fridge overnight before baking at about 325F for 20 minutes. 

Looking to make this ahead? Prep the casserole (the filling and biscuit dough), allow the filling to cool before wrapping tightly with plastic wrap (you do not need to pre-cook the biscuits). Place in the fridge for up to 3 days before baking as directed. 

Freezing the casserole UNBAKED: Prep the casserole (the filling and biscuit dough), allow the filling to cool before wrapping tightly with plastic wrap and then add a layer of tin foil (you do not need to pre-cook the biscuits). This can be stored in the freezer for up to 3 months. To heat, defrost in the fridge overnight and bake as directed.

Frequently Asked Questions

More Cozy Recipes

Looking for more comforting meals like this biscuit chicken pot pie casserole? Try these next:

• Big Mac Casserole
• Cheesy Zucchini Beef Casserole
• Zucchini White Bean Tomato Bake
• Buffalo Spaghetti Squash Chicken Casserole

📖 Recipe

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4.93 from 26 votes

Biscuit and Chicken Pot Pie Casserole

Chicken Pot Pie Casserole is the ultimate comfort food. We top with easy homemade biscuits for the best cozy dinner.

Prep Time30 minutes mins

Cook Time30 minutes mins

Total Time1 hour hr

Course: Main Course

Cuisine: American

Keyword: Casserole

Servings: 6

Ingredients 

1x2x3x

For the biscuits:

• 1 + ¾ cups self rising flour * see note below for substitutions
• 1 teaspoon garlic powder
• 1.25 cup plain Greek yogurt 0 or 2% work best
• 2 tablespoon cold butter
• 1 cup of shredded cheddar cheese divided
• Melted butter for topping

For the filling:

• 2 tablespoon butter
• 1 yellow onion diced
• 4 cloves of garlic pressed
• 2 cups frozen vegetable mix corn, green peas, green beans, carrots
• 2 cups cauliflower florets chopped small
• 2 teaspoon garlic powder
• ½ teaspoon onion powder
• Salt and black pepper to taste
• 2 tablespoon old fashioned dijon mustard
• 4 tablespoon all purpose flour gluten free 1:1 flour will also work
• 1 cup milk of choice
• 1.5 cups low sodium chicken broth
• 1 lb cooked boneless skinless chicken, cubed (rotisserie chicken, or chicken breasts (this chicken also work great)
• 3 tablespoon fresh thyme

Instructions

• Make your biscuits by whisking together, flour, and garlic powder. Add Greek yogurt, cold cubed butter and ½ cup of cheese. Mix well until a dough begins to form. Divide the dough into about 6-8 small balls. Set aside.
• Preheat the oven to 400 F and prepare a 13x9 inch casserole dish.
• In a large pan over medium-high heat ,add butter. Gently stir until the butter melts. Once melted, add onions and garlic and cook until fragrant and onions begin to turn translucent (about 5 minutes).
• To the pan, add frozen vegetables, diced cauliflower, garlic powder, onion powder, salt, pepper and dijon mustard. Stir well. Cook for about 7-10 minutes until the cauliflower begins to soften. Reduce the heat to low, and sprinkle the flour over the vegetables, stirring as you sprinkle to ensure everything is lightly coated and large clumps do not form.
• While stirring, add the milk and chicken broth- continuously stirring to ensure the liquid does not separate. Once added, cook with the lid off on low temperature for about 10 minutes, stirring periodically to thicken the liquid. Once thickened-stir in the cooked chicken and fresh thyme.
• To assemble your casserole, add the filling to the 13x9 inch baking dish. Flatten each of the biscuits gently using your hands until they are about ½ inch thick round discs. Top the casserole with the biscuits (I like to use any remaining dough to fill in large gaps). Brush each biscuit with melted butter and top with remaining ½ cup cheese. Bake uncovered for about 30 minutes until the biscuits turn slightly golden brown and the filling is bubbling.

Notes

Homemade biscuits can be replaced with 1 can of ready- to cook biscuits

Self rising flour can be replaced with 1 + ¾ cups all purpose flour, 1 tablespoon baking powder and ¼ teaspoon salt.

For a gluten free biscuit option: use 1 + ¾ cups gluten free 1:1 flour, 1 tablespoon baking powder and ¼ teaspoon salt.

The biscuits are a denser variation of a biscuit. They're similar to my higher protein breakfast biscuits so they will not be the typical flakey biscuit you may be expecting, but I find they are they perfect addition to this casserole for a filling meal. If you are looking for a softer option i recommend using a can of ready-to-cook biscuits.

*I have included an estimation of the nutrition information for this recipe below (toppings not included). However, always remember a recipe is so much more than just nutritional content and these numbers do not need to dictate your food choices. Please don't forget that both your body and soul need nourishment! The owner of this website is not liable for this estimation.

Nutrition

Serving: 1.5cups | Calories: 547kcal | Carbohydrates: 49g | Protein: 43g | Fat: 20g | Saturated Fat: 10g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 0.3g | Cholesterol: 110mg | Sodium: 384mg | Potassium: 734mg | Fiber: 5g | Sugar: 5g | Vitamin A: 3757IU | Vitamin C: 30mg | Calcium: 301mg | Iron: 3mg

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