This Chicken Pot Pie Casserole has been a chilly-evening lifesaver in my kitchen for years. I first put this together on a week when my daughter wanted pot pie but I didn't have the patience for individual crusts; I used an inspired shortcut — a biscuit-topped casserole — and the result was so comforting it instantly became a repeat request. The filling is rich and savory without being heavy, studded with tender rotisserie chicken, sweet corn, peas, and soft vegetables, while the top is a fluffy, cheesy biscuit that browns beautifully and soaks up just enough gravy for every bite. What makes this preparation special is the contrast of textures: a velvety, slightly thickened sauce wrapped around chunky vegetables and shredded chicken, finished with puffy, cheesy biscuit dollops that crisp at the edges and remain tender inside. It’s cozy but elevated by simple additions like garlic powder and mild cheddar in the topping. I love serving this when friends stop by unexpectedly — it travels well, bakes reliably, and the aroma of butter and baking biscuits always pulls the crowd into the kitchen.

Ingredients

• Biscuits - Unsalted butter: Using 1/2 cup (1 stick) melted butter gives the biscuit batter a tender, rich crumb and helps them brown evenly. I prefer plug-in stick butter like Land O'Lakes for consistency.
• Biscuits - Flour and leavening: Two cups all-purpose flour with a tablespoon each of baking powder and a tablespoon of sugar creates a light, slightly sweet base; avoid self-rising flour here to control the rise and salt balance.
• Biscuits - Milk: One cup whole milk at room temperature yields a tender biscuit; if you only have 2% the topping will still work but be slightly less rich.
• Biscuits - Cheese: Two cups shredded mild cheddar add melt and savory bite; shred from a block (not pre-shredded) to avoid anti-caking agents that can affect melting.
• Casserole - Butter and aromatics: 1/4 cup (half stick) butter to sautée vegetables with a medium yellow onion builds the flavor base; cook until translucent to coax out sweetness.
• Casserole - Vegetables: Equal portions of carrots, red potatoes, and celery offer texture and bulk. Diced red potato holds shape well; frozen peas and canned sweet corn add color and sweetness.
• Liquid and thickener: A quarter cup flour, one cup whole milk and one cup chicken stock combine to make a silky gravy; whole milk helps the sauce emulsify and remain rich when baked.
• Protein and seasoning: Three cups shredded rotisserie chicken simplifies prep while delivering moist, flavorful meat. Kosher salt and black pepper are essential — taste while simmering and adjust.

Instructions

Prepare the biscuit batter: In a large bowl whisk together 2 cups all-purpose flour, 1 tablespoon sugar, 1 tablespoon baking powder, 1 tablespoon garlic powder, and 1 teaspoon kosher salt until evenly combined. In a separate bowl whisk 1 cup whole milk with 1/2 cup melted unsalted butter, then pour over the dry ingredients. Stir with a spatula until just combined — do not overmix; a few streaks of flour are okay. Fold in 2 cups shredded mild cheddar. Chill in the refrigerator while you make the filling so the batter firms slightly and bakes more evenly. Sauté the vegetables: Preheat the oven to 375°F and lightly spray a 9x13-inch baking dish. In a large skillet over medium heat melt 1/4 cup butter. Add 1 medium chopped yellow onion, 1 1/2 cups chopped carrots, 1 1/2 cups diced red potato, and 1 1/2 cups chopped celery with 2 teaspoons kosher salt and 1 teaspoon black pepper. Sauté 5–8 minutes until the vegetables are softened but not falling apart; onions should be translucent and potatoes fork-tender when pierced. Make the thickened sauce: Sprinkle 1/4 cup all-purpose flour over the softened vegetables and stir to coat and cook for 60 seconds to remove the raw flour taste. Gradually whisk in 1 cup chicken stock and 1 cup whole milk, bringing the mixture to a gentle boil then reducing to a simmer. Simmer 3–4 minutes until it thickens slightly to a creamy consistency; the sauce should coat the back of a spoon. Add chicken and vegetables: Stir in 3 cups shredded rotisserie chicken, 1 1/2 cups frozen peas, and a 15-ounce can of drained sweet corn. Simmer briefly until everything is heated through and the sauce clings to the ingredients. Taste and adjust seasoning — add a pinch more salt if needed. Assemble the casserole: Pour the filling into the prepared 9x13-inch dish, smoothing it to an even layer. Using an ice cream scoop or large spoon, drop 8 dollops of biscuit batter evenly over the filling (each dollop is about 1/2 cup). Slightly flatten each mound so it makes good contact with the filling. Finish and bake: Brush the tops with 1 beaten large egg for a glossy, golden finish. Bake uncovered at 375°F for 30–35 minutes until the biscuit tops are deep golden and the filling is hot and bubbly. Let rest 10 minutes before sprinkling with chopped parsley and serving; this helps the sauce set so slices hold together better.

Storage Tips

To store leftovers, cool the casserole to room temperature for no more than two hours then transfer to airtight containers. Refrigerate up to 4 days; to freeze, slice into portions and wrap each piece tightly in plastic wrap followed by foil for up to 3 months. For best reheating, thaw overnight in the fridge, then reheat in a 350°F oven covered with foil for 15–25 minutes until heated through. Microwave works in a pinch for single servings but will soften the biscuit crust; crisp it under the broiler for 1–2 minutes if you prefer a golden top.

Ingredient Substitutions

If you need to adapt the dish, swap shredded cooked turkey for chicken, or use leftover rotisserie birds for extra depth. For a lower-fat version, reduce butter in the filling to 2 tablespoons and use 2% milk, and replace half the cheese with a lower-fat variety. To make gluten-free, use a 1:1 gluten-free flour blend for both the biscuit topping and sauce thickening — note that texture may be slightly different and the rise can be less pronounced. Dairy-free options include vegan butter and unsweetened oat milk, and a grated dairy-free cheddar-style shreds; bake time may shift slightly.

Serving Suggestions

Serve slices with a crisp green salad dressed in a simple vinaigrette to cut richness, or a side of roasted Brussels sprouts for a textured contrast. For a cozy dinner, pair it with steamed green beans brushed with lemon butter or garlic-roasted asparagus in season. Garnish with chopped parsley or chives for freshness and color. This casserole also works well as a potluck dish — bring along a shallow dish of extra gravy to spoon over slices if your crowd loves an extra-saucy portion.

Cultural Background

Pot pie is a classic in American home cooking, descended from European meat-and-vegetable pies but adapted to the abundant poultry and dairy of North America. This casserole-style adaptation is a mid-20th-century innovation — a convenience-minded approach that turns familiar pot pie components into a layered, family-sized dish. The biscuit topping nods to Southern American baking traditions where biscuits are the bread of choice; combining flaky biscuits with a creamy pot pie filling is a wonderful regional blend that speaks to American comfort food evolution.

Seasonal Adaptations

In spring, substitute fresh shelled peas and early corn when available and cut back on potatoes in favor of baby new potatoes. For fall and winter, add roasted root vegetables like parsnips and turnips for earthiness, or fold in sauteed mushrooms for a meatier flavor. Around the holidays, swap in leftover turkey and add a teaspoon of dried thyme and a bay leaf during simmering for a more herb-forward profile that pairs beautifully with winter sides.

Meal Prep Tips

Make the filling up to two days ahead and refrigerate; keep the biscuit batter chilled separately and assemble only when ready to bake to preserve biscuit rise. If making multiple casseroles for freezer meals, par-bake the biscuits for 8 minutes before freezing so the final bake completes more evenly from frozen. Label containers with date and reheat instructions — I add a small sticker reminding myself to let it rest 10 minutes after baking before portioning.

This Chicken Pot Pie Casserole is one of those dishes that feels like a warm hug: versatile, reliable, and crowd-pleasing. Whether you simplify with store-bought biscuits in a pinch or pull out the extra effort to make the cheesy topping from scratch, it rewards you with comforting flavors and minimal clean-up — the perfect combination for busy nights and happy gatherings.