Chicken Pot Pie Casserole

Chicken pot pie casserole is a comforting meal of chicken and veggies in a creamy sauce topped with a simple biscuit topping.

Chicken pot pie casserole is a homey, comforting meal of creamy chicken and veggies topped with a quick biscuit topping. This recipe makes a great dinner for chilly fall or winter evenings.

It's also really flexible! I've included some tips and ideas for substitutions as well as sides to help you round out the meal.

Ingredient notes and substitutions

• Chicken: You can substitute cooked boneless, skinless chicken thighs for a juicier option, or use a cooked rotisserie chicken for convenience.
• Cream of chicken soup: Use cream of mushroom or cream of celery soup for different flavors, or make a homemade cream of chicken soup substitute for a less processed option.
• Shredded cheddar cheese: Swap for mozzarella for a milder flavor or pepper jack if you want a little spice.
• Frozen Peas and Corn: Use other frozen vegetables like mixed veggies or green beans.
• Thyme: If you don't like the taste of thyme, you can use rosemary or a poultry seasoning blend.
• Bisquick mix: Use a homemade version or use one, like a gluten free baking mix, to suit your needs instead.

How to make chicken pot pie casserole

Here you'll find step-by-step photos showing how to make this recipe. The full recipe, including ingredients, is given below.

Step 1: Preheat the oven to 375°F. Grease a 9x13 inch baking dish. Set aside.

Step 2: In a large skillet over medium heat, sauté the onion, carrots, and celery until tender, about 5 minutes.

Step 3: Add the minced garlic and sauté for 30 seconds, or until fragrant.

Step 4: Add the shredded chicken, frozen peas, frozen corn, thyme, salt, and pepper to the skillet. Stir to combine.

Step 5: In a separate bowl, whisk together the cream of chicken soup and 1 cup of milk until smooth.

Step 6: Pour the mixture over the chicken and vegetables in the skillet. Stir to combine and bring the mixture to a simmer.

Step 7: Remove the skillet from heat and stir in the shredded cheddar cheese.

Step 8: Pour the chicken mixture into the prepared baking dish.

Step 9: In a large bowl, whisk together the Bisquick baking mix, 1 cup of milk, and eggs until smooth.

Step 10: Pour the Bisquick batter evenly over the chicken mixture in the baking dish.

Step 11: Bake for 25-30 minutes, or until the top is golden brown and the filling is bubbly.

Step 12: Remove from the oven and let cool for 5-10 minutes before serving.

Serving suggestions

Chicken pot pie casserole is a meal by itself. However, here are some ideas to help you round out the meal:

• Buttered Peas and Carrots: A classic side for pot pie, buttered peas and carrots can be quickly sautéed or steamed and add a nice pop of color and sweetness.
• Green Salad: A simple green salad with a light vinaigrette can provide a fresh, crisp contrast to the pot pie.
• Fruit salad: A bright, fresh fruit salad helps to lighten up the rich meal.

Storage

This Bisquick chicken pot pie should be stored in an airtight container in the refrigerator for up to 4 days. Reheat in the microwave or in the oven until thoroughly warmed.

To freeze: You can freeze the casserole either before or after baking. If freezing before baking, add the Bisquick topping after thawing and before you bake it. Freeze for up to 3 months.

More chicken dinner recipes!

If you’ve tried this chicken pot pie casserole recipe, don’t forget to rate the recipe and leave me a comment below. I love to hear from people who’ve made my recipes!

You can subscribe to receive my latest recipe newsletters or follow me on Facebook, Instagram and Pinterest for even more delicious food.