This comforting chicken pot pie bubble up casserole features tender chicken and vegetables topped with fluffy biscuits, making it a perfect family meal.

Easy Chicken Pot Pie Biscuit Casserole with Rotisserie Chicken 16

This easy chicken pot pie recipe with cream of chicken soup is a delicious twist on a classic, ideal for a cozy dinner. It’s a fantastic way to bring a warm, homemade meal to your table without spending hours in the kitchen.

Whether you’re a busy parent looking for a quick weeknight dinner or a beginner cook wanting to try a classic dish with a simple twist, this recipe is designed for you. It combines convenience with all the beloved flavors of a traditional chicken pot pie, making it an instant family favorite.

What You’ll Love About This Quick And Easy Recipe
Everything You Need To Make This Recipe Without Stress
Time Needed From Start To Finish
How To Make It Step By Step With Visual Cues
Easy Variations And Serving Ideas That Fit Real Life
Common Slip-Ups And How To Avoid Them
How To Store It And Make It Ahead Without Ruining Texture

What You’ll Love About This Quick And Easy Recipe

You’ll absolutely adore this recipe because it takes all the comforting flavors of a classic chicken pot pie and streamlines them into an incredibly easy, family-friendly casserole. It’s perfect for those busy weeknights when you need a hearty meal on the table fast, but still want something satisfying and delicious. The use of rotisserie chicken and canned biscuits cuts down on prep time significantly, meaning less chopping and no dough to make from scratch. This dish is a lifesaver for parents, new cooks, or anyone who appreciates a delicious meal without a lot of fuss. Serve it as a cozy dinner on a chilly evening, a comforting lunch, or even as a potluck contribution that’s sure to be a hit. It’s a guaranteed crowd-pleaser that delivers on both taste and convenience.

Everything You Need To Make This Recipe Without Stress

This recipe relies on readily available ingredients that you can easily find at any grocery store, making your shopping trip simple and stress-free. We’re leaning into convenience to make this dish as quick and easy as possible, so don’t worry about making anything from scratch unless you truly want to.

INGREDIENTS:

1 tablespoon olive oil
1 cup chopped yellow onion (about 1 small onion)
1 cup chopped carrots (about 2 medium carrots)
1 cup frozen peas
2 cups cooked rotisserie chicken, shredded or diced
1 (10.5 ounce) can cream of chicken soup
1/2 cup milk
1/2 teaspoon black pepper
1/4 teaspoon garlic powder
1 (16.3 ounce) can refrigerated biscuit dough (8 large biscuits)

For the vegetables, feel free to use a frozen mixed vegetable blend if you prefer, which often includes carrots, peas, and corn, making it even easier. If you don’t have rotisserie chicken, any leftover cooked chicken will work perfectly, or you can quickly boil and shred a couple of chicken breasts. For the canned soup, cream of mushroom or cream of celery soup can be used as alternatives if you don’t have cream of chicken on hand, though the flavor profile will be slightly different. Whole milk or 2% milk works best for the creamy sauce, but you can use a non-dairy milk alternative if needed, just be aware it might alter the richness slightly.

Time Needed From Start To Finish

This casserole is designed for speed and convenience, making it a perfect weeknight meal.

Prep time: 15 minutes
Cook time: 20-25 minutes
Total time: 35-40 minutes

The bulk of the prep involves chopping a few vegetables and shredding the chicken, which is significantly reduced if you use pre-chopped veggies or a store-bought rotisserie chicken. The bake time is just enough to heat everything through and get those biscuits golden brown and fluffy.

How To Make It Step By Step With Visual Cues

Creating this delicious chicken pot pie biscuit casserole is straightforward. Follow these steps for a perfect result every time.

Prepare the oven and baking dish: Preheat your oven to 375°F (190°C). Lightly grease a 9×13 inch baking dish with cooking spray or a little butter to prevent sticking.
Sauté the aromatics: Heat the olive oil in a large skillet over medium heat. Add the chopped onion and carrots and cook for 5-7 minutes, stirring occasionally, until the vegetables begin to soften.
Combine the filling ingredients: Stir in the frozen peas, shredded rotisserie chicken, cream of chicken soup, milk, black pepper, and garlic powder into the skillet with the sautéed vegetables. Cook for another 2-3 minutes, stirring constantly, until the mixture is heated through and well combined.
Transfer to the baking dish: Pour the chicken and vegetable mixture evenly into the prepared 9×13 inch baking dish. Spread it out so it forms a consistent layer.
Arrange the biscuits: Open the can of refrigerated biscuits. Separate them and arrange them on top of the chicken mixture. You can place them in rows or in a pattern, ensuring they cover most of the filling.
Bake until golden: Place the baking dish in the preheated oven and bake for 20-25 minutes, or until the biscuits are golden brown on top and cooked through, and the filling is bubbly around the edges.
Rest and serve: Once baked, carefully remove the casserole from the oven. Let it rest for 5 minutes before serving. This allows the filling to set slightly and prevents it from being too runny.

Easy Variations And Serving Ideas That Fit Real Life

This chicken pot pie biscuit casserole is incredibly versatile and can be adapted to suit various tastes and occasions. For a kid-friendly twist, you can add a handful of shredded cheddar cheese over the chicken mixture before adding the biscuits, or even sprinkle some on top of the biscuits during the last 5 minutes of baking for a cheesy crust. If you want to sneak in more vegetables, consider adding diced bell peppers, corn, or even some chopped spinach to the filling.

For serving, this casserole is a complete meal on its own, but it pairs wonderfully with a simple side salad dressed with a light vinaigrette to add a fresh contrast. A side of steamed green beans or broccoli would also complement the rich flavors beautifully. If you’re serving it for a potluck or buffet, it’s easy to transport and holds its warmth well. You can even prepare the filling ahead of time and store it in the fridge, then assemble with fresh biscuits and bake just before serving. For a little extra flavor, a sprinkle of fresh parsley or chives over the top right before serving adds a nice touch of color and freshness.

Common Slip-Ups And How To Avoid Them

Even with a simple recipe like this, a few common mistakes can impact the final dish. Knowing how to avoid them will ensure your casserole turns out perfectly every time.

One frequent issue is undercooked biscuits. This often happens if the oven isn’t fully preheated or if the biscuits are placed too close together, preventing even heat distribution. Make sure your oven is at the correct temperature before you put the casserole in, and try to give the biscuits a little space if possible. If the biscuits are browning too quickly on top but still seem doughy inside, you can loosely tent the casserole with aluminum foil for the last 5-10 minutes of baking.

Another common slip-up is a runny filling. This can occur if you add too much milk or if the filling isn’t heated through enough before baking. Ensure you measure the milk accurately. The cream of chicken soup provides a good thickening base, and cooking the filling for a few minutes on the stovetop helps it thicken slightly before it even goes into the oven. If your filling seems too thin, you can add a tablespoon of flour or cornstarch mixed with a little water to the simmering filling on the stovetop to help it thicken before transferring to the baking dish.

Finally, over-salting the dish is a mistake to watch out for. Canned cream of chicken soup and rotisserie chicken can both be quite salty. Taste your filling before adding any extra salt. It’s usually best to rely on the salt already present in these ingredients and only add a pinch of additional salt if absolutely necessary, after tasting. Black pepper and garlic powder provide plenty of flavor without needing excessive salt.

How To Store It And Make It Ahead Without Ruining Texture

This chicken pot pie biscuit casserole is fantastic for meal prepping or enjoying leftovers.

Storing Leftovers: Once the casserole has cooled completely, cover the baking dish tightly with plastic wrap or aluminum foil, or transfer individual portions to airtight containers. Store in the refrigerator for up to 3-4 days. The biscuits might soften slightly, but the flavor will still be delicious.

Reheating: To reheat individual portions, microwave on medium power until heated through, usually 1-2 minutes. For larger portions or the entire casserole, cover it loosely with foil and reheat in a preheated oven at 300°F (150°C) for 15-20 minutes, or until warmed through. The foil helps prevent the biscuits from drying out.

Making It Ahead: You can prepare the chicken and vegetable filling up to 1-2 days in advance. Cook the filling as directed in step 3, then let it cool completely and store it in an airtight container in the refrigerator. When you’re ready to bake, transfer the cold filling to your baking dish, top with fresh biscuits, and bake as instructed. You might need to add an extra

FAQs

Can I make these ahead? Yes—prep ahead, refrigerate, then serve when ready.
How long do leftovers last? Store covered in the fridge for 3–4 days for best texture.
Can I adjust sweetness? Yes—add more or less sweetener to taste.
Can I change the fruit? Yes—swap strawberries for blueberries, raspberries, or sliced banana.