Can I make Chicken Pot Pie Casserole ahead of time?

Yes, you can absolutely prep this dish in advance. Assemble the casserole with the filling and biscuit topping, cover it tightly, and refrigerate for up to 24 hours. When you're ready to bake, just brush the biscuit tops with egg and pop it straight into the oven. You may need to add an extra 5–10 minutes to the bake time if it's going in cold.

Can I freeze Chicken Pot Pie Casserole?

Yes! This casserole freezes beautifully. To freeze before baking : Assemble everything in a freezer-safe dish, wrap tightly, and freeze for up to 2 months. When ready to bake, thaw overnight in the fridge, then bake as directed. To freeze after baking : Let it cool completely, portion into airtight containers, and freeze for up to 3 months.

What can I use instead of rotisserie chicken?

Any cooked, shredded chicken will work. Here are a few options: Baked or grilled chicken breast or thighs Leftover turkey (especially around the holidays) Canned chicken in a pinch (though fresh is always best) You could also check out our Easy Chicken Enchilada Recipe if you need more ideas for cooked chicken.

Chicken Pot Pie Casserole Your Family Will Love

Description

Warm, cozy, and loaded with buttery cheddar biscuits, this Chicken Pot Pie Casserole is comfort food at its best—perfect for busy weeknights or lazy Sundays.

Ingredients

Scale

- For the Biscuits:
- ½ cup unsalted butter, melted
- 2 cups all-purpose flour
- 1 tablespoon sugar
- 1 tablespoon baking powder
- 1 tablespoon garlic powder
- 1 teaspoon kosher salt
- 1 cup whole milk (room temp)
- 2 cups mild cheddar cheese, shredded

For the Casserole:
¼ cup unsalted butter
1 medium yellow onion, chopped
1½ cups chopped carrots
1½ cups diced red potatoes
1½ cups chopped celery
2 teaspoons kosher salt
1 teaspoon black pepper
¼ cup all-purpose flour
1 cup whole milk
1 cup chicken stock
3 cups shredded rotisserie chicken
1½ cups frozen peas
1 can sweet corn, drained (15 oz)
1 large egg, beaten (for brushing)
Chopped parsley (optional garnish)

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Instructions

Mix the Biscuit Dough:
In a large mixing bowl, whisk together flour, sugar, baking powder, garlic powder, and salt. In another bowl, whisk melted butter and milk. Combine wet and dry ingredients, stir just until mixed. Fold in shredded cheddar. Chill the dough while prepping the filling.
Cook the Veggie Base:
Preheat oven to 375°F. In a large skillet, melt butter over medium heat. Add onion, carrots, potatoes, celery, salt, and pepper. Cook for 5–8 minutes until tender. Stir in flour and cook 1 more minute. Slowly pour in milk and chicken stock, stirring constantly. Bring to a gentle boil, reduce to simmer. Add shredded chicken and cook for 3–4 minutes until thickened. Stir in peas and corn.
Assemble and Bake:
Transfer filling to a greased 9×13-inch baking dish. Scoop 8 even dollops of biscuit dough on top and flatten slightly. Brush with beaten egg. Bake uncovered for 30–35 minutes until biscuits are golden and filling is bubbling. Rest 5 minutes before serving.

Notes

Make-ahead friendly, freezer-friendly, and flexible with veggies and proteins. Chill biscuit dough before baking for best texture.

Prep Time: 25 minutes
Cook Time: 35 minutes
Category: Casserole
Method: Baked
Cuisine: American

Nutrition

Serving Size: 1 portion
Calories: 530
Sugar: 6g
Sodium: 780mg
Fat: 32g
Saturated Fat: 16g
Unsaturated Fat: 14g
Trans Fat: 0g
Carbohydrates: 34g
Fiber: 4g
Protein: 28g
Cholesterol: 115mg