Chicken Pot Pie Casserole With Cheddar Biscuits is the ultimate weeknight comfort-food solution. In just half an hour, you’ll have a hearty, creamy, chicken‑and‑vegetable filling crowned with golden, cheesy biscuits. This dish captures the nostalgic flavors of a traditional pot pie, but without fussing over pie crusts or long bake times. Whether you’re cooking for family or meal-prepping for the week, this easy-to-follow casserole delivers big taste without big effort. Get ready to enjoy creamy richness, savory chicken, tender vegetables—and ooey-gooey cheddar biscuit topping that’s sure to impress.
Why You’ll Love This Recipe
There are countless reasons to add this Chicken Pot Pie Casserole With Cheddar Biscuits to your cooking rotation:
- Speed meets comfort: You get all the satisfaction of a homey pot pie, but in far less time.
- One-dish dinner: Everything bakes together, minimizing cleanup.
- Kid- and crowd-friendly: The familiar flavors and cheesy biscuits appeal to a wide range of tastes.
- Adaptable: You can swap in your favorite vegetables, use leftover chicken, or adjust creaminess to your liking.
- Year-round appeal: It’s warm and cozy in winter, yet still breezy enough for a spring or fall dinner.
This casserole is a win when you want something home-cooked but don’t have hours to spend in the kitchen.
Ingredients
| Ingredient | Amount | Purpose |
|---|---|---|
| Rotisserie chicken (shredded or chopped) | 2 cups | Already-cooked protein, speeds up prep |
| Chicken broth | 1 cup | Adds flavor and thins the filling |
| Cream of chicken soup | 10 oz | Creates a creamy, savory base |
| Frozen mixed vegetables | 2 cups | Fills the dish with color, texture & nutrition |
| Heavy cream | ¼ cup | Boosts richness and smoothness |
| Cheddar Bay biscuit mix (boxed) | 1 box (≈12 oz) | Biscuit topping with built-in seasoning |
| Sharp cheddar cheese, shredded | ½ cup | For extra cheesy flavor in the filling layer |
| Unsalted butter, melted | ¼ cup | Brushed on biscuits for golden finish |
Step‑by‑Step: How to Make Chicken Pot Pie Casserole With Cheddar Biscuits
Follow these steps to get the best results.
1. Preheat and prep
Preheat your oven to 400 °F (≈200 °C). Lightly grease a 9×13-inch (or equivalent) baking dish.
2. Create the cheesy biscuit topping
In a medium bowl, prepare the cheddar biscuit mixture according to the box instructions—usually combining the dry biscuit mix with a liquid (milk or water) and the included seasoning. Set this aside temporarily.
3. Mix the casserole base
In your prepared baking dish, combine:
- Cream of chicken soup
- Chicken broth
- Heavy cream
- Frozen mixed vegetables
- Shredded rotisserie chicken
Stir gently until most lumps disappear (small lumps from vegetables are fine). You want a cohesive creamy mixture, not a loose soup.
4. Layer the filling and cheese
Sprinkle ½ cup shredded sharp cheddar evenly over the filling. This helps bind the filling to the biscuit topping and adds extra cheesiness.
5. Dollop the biscuit topping
Using a spoon, drop the prepared cheddar biscuit mixture in 6 to 8 separate dollops over the top of the filling. Try to space them evenly so the biscuits bake distinct and golden.
6. Bake
Place the casserole in the oven and bake 20–25 minutes, or until:
- The biscuits are golden brown
- The filling is bubbling around the edges
- The center is hot (you may insert a knife or toothpick to check)
7. Butter finishing touch
While the casserole is baking (or just after it comes out), melt 4 Tbsp of butter and stir in the seasoning packet from the biscuit box. Use a brush to apply this buttery seasoning glaze over the biscuits. This gives them that signature cheddar‑bay flavor and glossy finish.
Let the casserole rest for a few minutes before serving so it firms up enough to scoop neatly.
Helpful Tips
- Room temperature ingredients help everything bake more evenly (especially the cream and soup).
- Don’t overmix the filling: stir just until combined; too much stirring can break down the vegetables.
- Use thawed veggies if you worry about excess moisture; squeeze out extra water if needed.
- Turn the dish halfway through baking to ensure even cooking, especially if your oven tends to have hot spots.
- If the biscuit edges brown too fast, tent the dish loosely with foil for the last 5 minutes.
- To test doneness in the center, insert a skewer: it should come out warm (not cold) and the filling should bubble.
- Let it rest 5–10 minutes before slicing — the filling thickens a bit as it cools.
Substitutions And Variations
Here are ideas to customize this casserole to your tastes or dietary needs:
- Protein swaps: Use cooked turkey, diced pork, or even shredded rotisserie beef instead of chicken.
- Cream-of-soup alternatives: Try cream of mushroom or cream of celery for a flavor twist.
- Veggie variations: Use peas & carrots, broccoli + cauliflower, or frozen green beans.
- Biscuits alternatives: Use homemade biscuit dough, drop biscuits, or even canned biscuits (adjust baking time).
- Dairy adjustments: Use half-and-half instead of heavy cream; for a lighter version, replace with milk + a tbsp of cornstarch to thicken.
- Cheese options: Try mozzarella, Monterey Jack, or a Mexican blend in place of cheddar.
- Add herbs: Stir in fresh thyme, parsley, or chives to the filling for brightness.
- Spicy kick: Mix in a dash of cayenne or chopped jalapeños to the filling or biscuit mixture.
Storage Instructions
- Refrigerator: Cover the cooled casserole with foil or plastic wrap and store for up to 3–4 days. Warm it up in a 350 °F oven for 15–20 minutes, or until it’s heated all the way through.
- Freezer: This dish is best frozen before baking. Assemble the casserole (without baking), cover tightly with aluminum foil, and freeze for up to 2–3 months. When ready, bake from frozen, adding 10–15 minutes to the baking time (test the middle for doneness).
- Reheat single servings: Use microwave on medium power in 1-minute intervals, or bake individual portions in a small dish in a 350 °F oven until heated through.
Nutritional Information
- Calories: ~ 420 kcal
- Protein: ~ 24 g
- Fat: ~ 22 g
- Carbohydrates: ~ 32 g
- Fiber: ~ 3 g
- Sugars: ~ 3 g
- Sodium: ~ 900 mg
Serving Suggestions
- Serve with a simple green salad or steamed green beans to add color and freshness.
- A side of crusty bread or a dinner roll complements the creamy filling well (though the biscuits might already feel like enough carbs!).
- A light dessert (like fresh fruit or sorbet) rounds out the meal.
- For a themed dinner, serve with a warm glass of iced tea, lemonade, or a light soup beforehand.
Frequently Asked Questions About 30 Minute Chicken Pot Pie Casserole With Cheddar Biscuits
Can I use fresh vegetables instead of frozen?
Yes — you can absolutely use fresh vegetables (e.g. diced carrots, peas, corn). If they’re very firm, steam or simmer them briefly before adding to the filling so they’re tender by baking time. Be cautious of adding too much extra liquid when using fresh.
Can I make this dairy-free or lighter?
You can swap heavy cream for a dairy-free alternative (e.g. oat cream) or use low-fat milk + a thickener (like cornstarch). Use a dairy-free “cheddar-style” biscuit mix or omit the cheese in the topping for a lighter version.
How many servings does this make?
It serves about 6 fairly generous portions, or up to 8 moderate servings, depending on appetite.
Why is the casserole sometimes soupy?
If too much liquid is used or vegetables release more water (if thawed poorly), the filling can turn soupy. The June 2025 update reduced excess liquid to help avoid this. Also, avoid overmixing, and allow resting time—thickening occurs as it cools.
Can I double or halve this recipe?
Yes — simply scale all ingredients proportionally. Use a larger or smaller baking dish accordingly, and adjust baking time (a smaller volume may cook slightly faster, larger a bit longer, so monitor doneness).
How do I know when it’s done?
Look for golden-brown biscuits, bubbling filling (especially around edges), and check the center with a skewer or knife to ensure it’s hot. If the topping browns too early, tent with foil.
Conclusion
Thank you so much for trying this Chicken Pot Pie Casserole With Cheddar Biscuits recipe! I genuinely hope it becomes one of your go‑to weeknight meals. It’s comforting, flavorful, and surprisingly fuss-free. I love how the creamy chicken-and-vegetable filling pairs with that crispy, cheesy biscuit topping — it feels like a hug in a dish. I hope this recipe brings warmth, satisfaction, and smiles to your table. Enjoy every bite, make it your own with tweaks, and know that you’re part of the food‑loving community I’m delighted to share with. Happy cooking!
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Chicken Pot Pie Casserole With Cheddar Biscuits
- Total Time: 30 minutes
- Yield: 6 servings 1x
Description
This Chicken Pot Pie Casserole With Cheddar Biscuits is an easy comfort food classic, made with creamy rotisserie chicken, frozen vegetables, and topped with cheesy, golden biscuits. A warm and satisfying dinner that’s ready in just 30 minutes.
Ingredients
2 cups rotisserie chicken, shredded
1 cup chicken broth
10 oz cream of chicken soup
2 cups frozen mixed vegetables
¼ cup heavy cream
1 box (12 oz) Cheddar Bay biscuit mix
½ cup shredded sharp cheddar cheese
¼ cup unsalted butter, melted
Instructions
Preheat and prep
Preheat your oven to 400 °F (≈200 °C). Lightly grease a 9×13-inch (or equivalent) baking dish.
2. Create the cheesy biscuit topping
In a medium bowl, prepare the cheddar biscuit mixture according to the box instructions—usually combining the dry biscuit mix with a liquid (milk or water) and the included seasoning. Set this aside temporarily.
3. Mix the casserole base
In your prepared baking dish, combine:
- Cream of chicken soup
- Chicken broth
- Heavy cream
- Frozen mixed vegetables
- Shredded rotisserie chicken
Stir gently until most lumps disappear (small lumps from vegetables are fine). You want a cohesive creamy mixture, not a loose soup.
4. Layer the filling and cheese
Sprinkle ½ cup shredded sharp cheddar evenly over the filling. This helps bind the filling to the biscuit topping and adds extra cheesiness.
5. Dollop the biscuit topping
Using a spoon, drop the prepared cheddar biscuit mixture in 6 to 8 separate dollops over the top of the filling. Try to space them evenly so the biscuits bake distinct and golden.
6. Bake
Place the casserole in the oven and bake 20–25 minutes, or until:
- The biscuits are golden brown
- The filling is bubbling around the edges
- The center is hot (you may insert a knife or toothpick to check)
7. Butter finishing touch
While the casserole is baking (or just after it comes out), melt 4 Tbsp of butter and stir in the seasoning packet from the biscuit box. Use a brush to apply this buttery seasoning glaze over the biscuits. This gives them that signature cheddar‑bay flavor and glossy finish.
Let the casserole rest for a few minutes before serving so it firms up enough to scoop neatly.
Notes
Recipe updated June 24, 2025, to reduce liquid and create a thicker, more casserole-like texture. Let rest before serving for best consistency.
- Prep Time: 5 minutes
- Cook Time: 25 minutes
- Category: Dinner
Nutrition
- Serving Size: 1 portion
- Calories: 420 kcal
- Carbohydrates: 32 g
- Protein: 24 g