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Biscuit Chicken Pot Pie Casserole

Biscuit Chicken Pot Pie Casserole

Jennie Duncan
This Biscuit Chicken Pot Pie Casserole has the classic flavor that you love from a pot pie. Skip the crust and just add biscuits instead. It's simple to make a recipe that you are going to love. 
5 from 4 votes
Prep Time 15 mins
Cook Time 30 mins
Total Time 45 mins
Course Main Course
Cuisine Casserole
Servings 8 servings
Calories 424 kcal


  • 2 cups Chicken (cooked and shredded)
  • 3 cups Mixed vegetables (I used corn, carrots, green beans, and peas)
  • 4 tablespoons Butter
  • ½ cup All purpose flour
  • 1 ½ cup Milk
  • 2 cups Chicken broth
  • 1 can Cream of chicken soup
  • 1 teaspoon Italian seasoning
  • 1 package Canned biscuit dough


  • Start by cooking vegetables until tender. I cooked mine according to the package directions then set aside.
  • Meanwhile, melt butter in a pot. Add flour and whisk. Slowly add milk and broth and whisk until combined and a thick sauce has formed.
  • Add cream of chicken soup and Italian seasoning. Whisk again until well combined.
  • Add chicken and prepared veggies to this and mix once again. Add to the bottom of your prepared casserole dish. 
  • Cook biscuits according to package directions. 
  • Add biscuits to the top of your casserole dish and serve.



I have updated this recipe and changed the way I cook it. I used to place the biscuit dough on top before cooking but found that the underneath of the biscuit did not cook through and was soggy.
This time around I baked the biscuits on top and then placed them on the casserole after baked. If you want to cook the biscuits on top of the casserole I would try cutting them into smaller pieces so they cook through better.


Calories: 424kcalCarbohydrates: 48gProtein: 11gFat: 21gSaturated Fat: 7gCholesterol: 33mgSodium: 1128mgPotassium: 431mgFiber: 3gSugar: 4gVitamin A: 3805IUVitamin C: 11.5mgCalcium: 113mgIron: 3.6mg
Keyword Biscuit Chicken Pot Pie Casserole
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