Go Back

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.