Creamy Chicken Pot Pie Casserole Recipe for Comforting Weeknights

If you enjoy cozy American classics, try this casserole and then explore other comforting bakes and casseroles. This version gives you all the flavor of a classic chicken pot pie with a simple biscuit topping—no rolling pie crust required.

Why You’ll Love Chicken Pot Pie Casserole

• Easy to make. All the familiar flavors of chicken pot pie come together in a straightforward casserole that’s quicker and less fussy than a pie.
• Homemade biscuits. Fluffy homemade buttermilk biscuits replace a traditional crust. The dough is simple and doesn’t require chilling; store-bought biscuit dough works well too.
• Creamy filling. A silky gravy with tender chicken and vegetables makes a rich, satisfying base for the biscuits.
• Family friendly. This casserole is a crowd-pleaser—kids and adults alike reach for seconds.

Ingredients You’ll Need

Below are the main components. Scroll to the recipe card for exact measurements and a printable list.

For the Pot Pie Filling

• Chicken thighs – Boneless, skinless thighs work well for moist, flavorful meat. Use breasts if you prefer.
• Vegetables – Carrots, onion, celery and garlic sautéed in butter create the flavor base.
• Seasonings – Salt, pepper, garlic powder, thyme and oregano.
• Flour – Thickens the gravy.
• Chicken stock – Or vegetable stock if preferred.
• Half-and-half – Use heavy cream for a richer sauce or whole milk for a lighter version.
• Cream cheese and sour cream – Add creaminess and body to the sauce; Greek yogurt can substitute for sour cream.
• Peas – Fresh or frozen. Swap for mushrooms or corn if you prefer.
• Parsley – Fresh chopped parsley brightens the filling; fresh thyme also pairs nicely.

For the Biscuits

• Butter – Unsalted is recommended so you can control the salt.
• Dry ingredients – All-purpose flour, baking powder and salt.
• Buttermilk – If you don’t have buttermilk, combine 1 tablespoon lemon juice or vinegar with the required milk amount and let sit 5 minutes before using.

How to Make Chicken Pot Pie Casserole

Here’s a concise step-by-step overview. Full quantities and timing are in the recipe card below.

Cook the Chicken

• Load the Instant Pot. Place the chicken, onion, garlic, salt, pepper and water in the Instant Pot.
• Cook. Seal and cook on high pressure for 15 minutes, then manually release. Remove everything except the chicken.
• Shred. Shred the cooked chicken with two forks and set aside.

Make the Filling

• Sauté the vegetables. Melt butter in a heavy-bottomed saucepan over medium heat. Add carrots, onion and celery, season with salt, and cook until softened.
• Build the sauce. Add pepper, garlic powder, thyme and oregano, then stir in flour and cook briefly. Add the chicken stock and half-and-half, bring to a light boil, then reduce heat and simmer until thickened.
• Add creaminess. Remove from heat and stir in cream cheese until melted, then stir in sour cream.
• Finish the filling. Stir in frozen peas, chopped parsley and the shredded chicken.

Make the Biscuits and Finish the Casserole

• Prep. Preheat oven to 400°F and grease a casserole dish.
• Combine dry ingredients. Mix flour, baking powder and salt in a large bowl.
• Incorporate butter. Cut chilled butter into the flour until the mixture resembles coarse breadcrumbs.
• Add buttermilk. Stir 1 cup buttermilk into the dough until just combined.
• Roll and cut. Turn dough onto a floured surface, roll out and fold a few times, then cut into 14 biscuits.
• Assemble. Pour the filling into the prepared dish and arrange 12 biscuits on top in three rows of four. Bake the two extra biscuits separately if desired.
• Bake. Brush biscuits with the remaining 1/4 cup buttermilk and bake 25 minutes or until golden brown. Let rest 5–10 minutes before serving.

Tips & Variations

• Clean biscuit edges. Press the cutter straight down and twist slightly for a neat edge.
• Prevent over-browning. If biscuit tops brown faster than the filling cooks, tent the dish with foil for the remaining bake time.
• Shortcuts. Use store-bought rotisserie chicken or leftover roasted chicken to save time.
• Swap proteins. Leftover turkey or diced ham are excellent alternatives.
• Add more vegetables. Try mushrooms, corn, zucchini, spinach or kale to vary the mix.

Serving Suggestions

Pair the casserole with a crisp green salad and light vinaigrette to cut the richness, or serve with steamed green beans or roasted vegetables for a balanced meal.

Storing and Reheating Leftovers

• Fridge. Store airtight in the refrigerator for up to 3 days. The biscuits are best the day of baking, but the casserole reheats well.
• Reheating. Reheat in the oven for best results to restore biscuit texture; the microwave works in a pinch for single portions.

More Easy Casserole Recipes

• Cheeseburger Casserole
• Hashbrown Casserole
• Eggs Benedict Casserole
• John Wayne Casserole