By: Becky Hardin
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Add this Cheesy Easy Chicken Pot Pie recipe to your weeknight dinner rota. Pot Pies make for a delicious and comforting winter meal. Rotisserie chicken, slathered in cheese, and topped with buttery, flaky biscuit – your taste buds will thank you for this pot pie gem!
Table of Contents
Cheesy Chicken Pot Pie Casserole
This cheesy version of Chicken Pot Pie serves up chicken in a gravy mixture with carrots, peas, and corn. Compared to my other Chicken Pot Pie Casserole recipe, this version features a buttery flaky topping! The store bought biscuits and rotisserie chicken speeds up the recipe, and keeps you from spending too much time in the kitchen.
This pot pie is perfect: quick, easy, and delicious. Oh, yes and it’s loaded with cheese!
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Recipe Variations
The options to switch up this recipe are endless. It’s a great meal if you have veggies and meat to use up. Leftover turkey from the upcoming holiday will work just as well, too. You can add mushrooms to pot pie.
The seasonings are also something you can play with– I used thyme, bay leaves, salt, and pepper But rosemary, or a pinch of celery seed works too.
Can you use chicken breast or thighs instead?
Any type of shredded chicken or chopped cooked chicken will work in this recipe. If your family prefers all white meat, feel free to use chopped or shredded chicken breasts. If your family prefers dark meat, chicken thighs would be a good alternative.
Can You Freeze This Pot Pie?
Yes! This easy pot pie recipe makes a great freezer meal, sure to make your future self very happy.
While you can freeze this either baked or unbaked, the unbaked dish promises more cooking success. Freezing a baked crust is likely to turn into a soggy crust once you reheat it because ice crystals leave moisture in the crust.
So if you are making this ahead of time to freeze and eat later on, just follow the instructions to prepare it, but cover it and place it in the freezer instead of cooking it.
When it’s time to eat:
- thaw the casserole in the fridge overnight,
- then proceed to bake according to the recipe card.
Tips!
- You can use rotisserie chicken or any cooked shredded chicken.
- Set your casserole dish on a baking tray, to avoid dripping onto the oven.
- If you are planning to freeze, best option is to freeze the dish unbaked.
- Play around with your favorite seasoning and veggies.
More Casseroles We Love
- Biscuits and Gravy Casserole
- Doritos Casserole
- Cheesy Tater Tot Casserole
- Frito Pie Casserole
- More Chicken Casserole Ideas
More Chicken Dishes We Love
- One Pan Roast Chicken and Potatoes
- Chicken Salad Pie
- Slow Cooker Honey BBQ Chicken Wings
- Crispy Baked Chicken Fingers
- Chicken Alfredo Gnocchi Bake
- Chicken and Dumplings
Have you tried this Cheesy Easy Chicken Pot Pie Recipe? Feel free to leave a star rating and I’d love to hear from you in the comments below!
Recipe
Biscuit Topped Cheesy Chicken Pot Pie
4.71 from 48 votes
Author: Becky Hardin
Prep: 10 minutes minutes
Cook: 1 hour hour 15 minutes minutes
Total: 1 hour hour 25 minutes minutes
Serves8 people
Print Rate
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Add this Cheesy Easy Chicken Pot Pie Casserole to your weeknight dinner rota. Pot Pies make for a delicious and comforting meal during the fall and winter months. Rotisserie chicken, slathered in cheese and topped with buttery, flaky biscuit – your taste buds will thank you for this pot pie gem!
Email This Recipe
Enter your email and we’ll send the recipe directly to you!
By submitting this form, you consent to receive emails from The Cookie Rookie.
Ingredients
- 12 Buttermilk Biscuits frozen (click for homemade recipe or use store bought)
For the Chicken Filling:
- 3 cups rotisserie chicken meat cut into 1-inch pieces or shredded
- from 1 rotisserie chicken
- 2 tablespoons olive oil
- 2 tablespoon unsalted butter
- 1 small yellow onion diced
- ¼ cup all-purpose flour
- 4 garlic cloves minced
- 2 teaspoons thyme leaves
- 4 cups chicken broth or stock
- ½ cup white wine dry or semi-dry
- 2 bay leaves
- 1 pound yellow or red potatoes peeled and cut into ½-inch pieces
- 4 medium carrots peeled and cut into ¼-inch thick slices
- 1 cup frozen peas
- 1 cup frozen or 1 can corn drained
- 2-3 cups shredded Mozzarella cheese
- ¼ cup unsalted butter melted
- Flake sea salt optional
- 2 tablespoons chopped fresh parsley
Instructions
Heat oven to 400°F and set oven rack to middle position.
Spray a 9×13-inch casserole dish with nonstick spray.
Cover a large, rimmed baking sheet with foil and set the casserole dish in the baking sheet. (This will prevent any drippings spilling onto the bottom of the oven.
For the Buttermilk Biscuits:
Follow directions on this link. If making homemade, freeze for at least 30 minutes once formed. You can also use store-bought.
For the Chicken Filling:
Place oil, butter and onions in a large skillet set over medium heat. Cook 7-8 minutes or until onions have softened and are translucent.
Sprinkle the onions with flour and add the garlic and thyme. Cook 1 minute, stirring often.
Slowly whisk in 2 cups broth and the wine, scraping up any flavorful, browned bits. Whisk quickly to smooth out any lumps.
Whisk in the remaining 2 cups broth.
Add the bay leaves, carrots and potatoes.
Bring the mixture to a boil, reduce heat to low, cover and simmer about 12-15 minutes or until vegetables are just fork-tender.
Uncover, add chicken, stir and continue cooking about 5-10 minutes or until liquid has reduced by about 1/3rd and vegetables are tender.
Add peas and corn; mix well.
Pour chicken filling into the prepared casserole dish and top with shredded cheese.
Set the frozen biscuits on top with 1-inch between the biscuits.
Brush the biscuits with melted butter and sprinkle with flake sea salt.
Bake at 400°F for 30-40 minutes or until biscuits are golden brown, cooked throughout and the chicken filling is bubbling in the middle.
Transfer the pot pie to a cooling rack and let rest for 10-15 minutes before serving.
Sprinkle with chopped fresh parsley and serve.
Enjoy!
Last step! Don’t forget to show me a pic of what you made! Upload an image or tag me @thecookierookie on Instagram!
Nutrition Information
Calories: 556kcal (28%) Carbohydrates: 45g (15%) Protein: 21g (42%) Fat: 32g (49%) Saturated Fat: 13g (81%) Cholesterol: 77mg (26%) Sodium: 1053mg (46%) Potassium: 770mg (22%) Fiber: 4g (17%) Sugar: 7g (8%) Vitamin A: 5906IU (118%) Vitamin C: 28mg (34%) Calcium: 206mg (21%) Iron: 3mg (17%)
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