Chicken Pot Pie Casserole with Buttermilk Biscuits

When the weather cools down, nothing says comfort quite like a warm chicken pot pie. But let’s be real, sometimes we just don’t have the time (or patience!) to make a homemade crust from scratch. That’s where this Chicken Pot Pie Casserole with Buttermilk Biscuits comes in. It has all the cozy, creamy flavors of classic chicken pot pie but baked up casserole style with a buttery biscuit topping that takes it completely over the top.

This recipe is the best of both worlds: simple and family friendly. Whether you’re cooking for a busy weeknight or just want to curl up with comfort food on the weekend, this casserole will be a fall & winter favorite.

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You’ll Love This Chicken Pot Pie Casserole with Buttermilk Biscuits Recipe

  • Fast & Easy: Just 40 minutes from start to finish.
  • Comfort Food Upgrade: Creamy filling & buttermilk biscuits.
  • Family Favorite: Even picky eaters will go back for seconds.

Ingredients You’ll Need

  • 2 cups Rotisserie Chicken (shredded)
  • 1/2 cup Chicken Broth
  • 10 oz Can of Cream of Chicken Soup
  • 2 cups of sautéed Chopped Carrots, Onion and Celery
  • 1 tsp Salt
  • 1 tsp Pepper
  • 1 tsp Sage
  • Hand full of Chopped Fresh Parsley (optional)
  • 1/4 cup Half & Half
  • 6-8 Buttermilk Biscuits. Make from scratch or use a Pre-Made Version
  • 1/2 cup Shredded Mild Cheddar Cheese
  • 1/4 cup Unsalted Butter, melted for (Biscuit Topping)

Step-By-Step Instructions

1. Prep the Biscuit Topping

biscuits

In a medium bowl, mix together the biscuit dough according to your favorite recipe or simply top with your favorite store bought brand for a quick and easier way.

2. Sauté the Carrots, Celery & Onion

carrots, celery, onion

Sauté the vegetables in butter for about 10 mins until softened, add in spices and herbs.

3. Mix the Casserole Base

Chicken Pot Pie Casserole with Buttermilk Biscuits

In your favorite casserole dish, combine the cream of chicken soup, chicken broth, half & half, sauted vegetables, spices, herbs and shredded rotisserie chicken. Stir until combined.

4. Layer it All Up

Chicken Pot Pie Casserole with Buttermilk Biscuits

Sprinkle a little cheddar cheese on top of the creamy filling. Then scoop the biscuit dough on top in 6 – 8 even portions across the casserole.

5. Bake to Perfection

Chicken Pot Pie Casserole with Buttermilk Biscuits

Bake uncovered at 400°F for 20–25 minutes, or until the biscuits are golden brown and the filling is hot and bubbly.

6. Finish with Buttery Goodness

Melt the butter and brush over the biscuits right before serving for that irresistible finishing touch.

Chicken Pot Pie Casserole with Buttermilk Biscuits

Serving Ideas

  • Serve with a simple green salad for balance.
  • Pair with a glass of apple cider for a cozy fall dinner.
  • Add extra shredded cheddar on top if you love things extra cheesy.

Tips & Variations

  • Swap rotisserie chicken for leftover turkey after the holidays.
  • Add sautéed mushrooms or caramelized onions for extra flavor.
  • Use reduced-fat cream of chicken soup and light cream if you want to lighten it up.

Chicken Pot Pie Casserole with Buttermilk Biscuits

This 40 Minute Chicken Pot Pie Casserole with Buttermilk Biscuits is creamy, cheesy, and the ultimate comfort food your family will love!
Print Recipe
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings: 6
Course: Dinner, Fall, Main Course
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

  • 2 cups Rotisserie Chicken shredded
  • 1/2 cup Chicken Broth
  • 10 oz Can of Cream of Chicken Soup
  • 2 cups of Sautéed Chopped Carrots Onion and Celery
  • 1 tsp Salt
  • 1 tsp Pepper
  • 1 tsp Sage
  • Hand full of Chopped Fresh Parsley optional
  • 1/4 cup Half & Half
  • 6-8 Buttermilk Biscuits. Make from scratch or use a Pre-Made Version
  • 1/2 cup Shredded Mild Cheddar Cheese
  • 1/4 cup Unsalted Butter melted for (Biscuit Topping)

Equipment

  • 1 Large Bowl
  • 1 Casserole Dish

Method
 

  1. In a medium bowl, mix together the biscuit dough according to your favorite recipe or simply top with your favorite store bought brand for a quick and easier way.
  2. Sauté the vegetables in butter for about 10 mins until softened, add in spices and herbs.
  3. In your favorite casserole dish, combine the cream of chicken soup, chicken broth, half & half, sauted vegetables, spices, herbs and shredded rotisserie chicken. Stir until combined.
  4. Sprinkle a little cheddar cheese on top of the creamy filling. Then scoop the biscuit dough on top in 6 – 8 even portions across the casserole.
  5. Bake uncovered at 400°F for 20–25 minutes, or until the biscuits are golden brown and the filling is hot and bubbly.
  6. Melt the butter and brush over the biscuits right before serving for that irresistible finishing touch.
    Garnish with chopped fresh parsley (Optional)

Notes

Tips & Variations

  • Swap rotisserie chicken for leftover turkey after the holidays.
  • Add sautéed mushrooms or caramelized onions for extra flavor.
  • Use reduced-fat cream of chicken soup and light cream if you want to lighten it up.

This Chicken Pot Pie Casserole with Buttermilk Biscuits is a Keeper! Make sure to save it on Pinterest.

This Chicken Pot Pie Casserole with Buttermilk Biscuits is everything we want in comfort food: creamy, savory, cheesy, and totally satisfying. It’s simple enough for weeknights but special enough for Sunday dinner. Once you try it, you’ll be hooked.

Thanks for reading, this Chicken Pot Pie Casserole with Buttermilk Biscuits. You will also love my tomato soup recipe here.

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