Y’all, this is pot pie for busy nights. 🥧 This Chicken Pot Pie Casserole has creamy chicken and veggies bubbling under golden, buttery biscuits, so you get all the comfort of pot pie with half the work.

Print Recipe

There’s no pie crust to roll out. You stir shredded chicken, cream of chicken soup, sour cream, frozen peas, carrots and corn together with a few seasonings, spread it in a 9×13 dish, and top it with a can of refrigerated biscuits. Rotisserie chicken works great here.

It serves 8, so it’s perfect for a family dinner or a cozy weeknight with leftovers.

Why You’ll Love It

No crust to make. Canned biscuits bake up golden right on top.
Rotisserie chicken shortcut. Grab one from the store and shred it.
Freezer veggies. Peas, carrots and corn straight from the freezer bag, thawed.
One dish. Mix it, spread it, top it, bake it.
Feeds a crowd. It serves 8.

Ingredients You’ll Need

Cooked shredded chicken: 3 cups. Rotisserie chicken works great.
Cream of chicken soup and sour cream: They make the creamy pot pie filling.
Frozen peas, carrots and corn: Thaw them first so they mix in evenly.
Refrigerated biscuit dough: One 8-biscuit can for the golden topping, brushed with melted butter.
Garlic powder, thyme, salt and pepper: Simple seasonings that taste just like pot pie.

You’ll find the exact amounts and steps in the printable recipe card below.

How to Make It

Heat the oven and lightly grease a 9×13-inch baking dish. In a big bowl, stir together the chicken, cream of chicken soup, sour cream, peas, carrots and corn with the garlic powder, salt, pepper and thyme, then spread it evenly in the dish. Arrange the biscuits on top, spacing them evenly, and brush them with the melted butter. Bake until the biscuits are golden brown and the filling is bubbling, then let it rest for 10 minutes before serving.

Tips for the Best Chicken Pot Pie Casserole

Thaw the veggies. Thawed peas, carrots and corn mix in evenly with the creamy filling.
Space the biscuits out. Arrange them evenly on top so they bake up golden all over.
Don’t skip the butter. Brushing the biscuits with melted butter gives them that golden, buttery top.
Look for bubbles. It’s done when the biscuits are golden brown and the filling is bubbling.
Let it rest. Give it 10 minutes before serving so the filling sets up a little.

Biscuits on top or pie crust? Either way, this one’s going in the dinner rotation. 🧡