This Chicken Pot Pie Casserole with cheesy biscuits has been a weeknight and holiday favorite in my kitchen for years. I first adapted this layered version one blustery evening when I had a rotisserie chicken hanging out in the fridge and a craving for something warm, filling, and shareable. Instead of fussing with pie crust, I layered a rich, savory filling under pillowy, cheesy biscuit dollops and baked the whole thing until golden. The result is textural contrast — a creamy, veggie-studded base and slightly crisp, cheesy biscuit tops that soak up just the right amount of sauce.

What makes this dish special is the way simple pantry staples transform into something that tastes like a lovingly made casserole from scratch. The flaky biscuits are enriched with real butter and shredded mild cheddar, while the filling uses a mix of diced potatoes, carrots, celery, peas, and sweet corn in a gently thickened, seasoned gravy. It’s ideal for feeding a crowd, freezing for later, or bringing to potlucks. My family always asks for seconds, and the crispy biscuit edges are the first to disappear.

Ingredients

• Biscuits: 1/2 cup (1 stick) 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 at room temperature; 2 cups shredded mild cheddar cheese. Choose a sharp or mild cheddar based on how assertive you want the biscuit flavor — I like Tillamook mild for melt and flavor without being too sharp.
• Casserole base: 1/4 cup (1/2 stick) unsalted butter; 1 medium yellow onion, chopped; 1 1/2 cups chopped carrots (2–3 medium carrots); 1 1/2 cups diced red potatoes (1–2 potatoes, skin on if you like texture); 1 1/2 cups chopped celery (about 3 stalks); 2 teaspoons kosher salt; 1 teaspoon freshly ground black pepper; 1/4 cup all-purpose flour; 1 cup whole milk; 1 cup chicken stock (use low-sodium if preferred); 3 cups shredded rotisserie chicken; 1 1/2 cups frozen peas; 1 can (15 ounces) sweet corn, drained.
• Finishing: 1 large egg, beaten for brushing; chopped parsley for garnish.
• Tip: buy a high-quality rotisserie chicken for quick prep or roast a whole chicken and shred for deeper flavor. If using leftovers, remove skin and shred meat evenly.

Instructions

Prepare the biscuit batter: In a large bowl whisk together 2 cups all-purpose flour, 1 tablespoon sugar, 1 tablespoon baking powder, 1 tablespoon garlic powder, and 1 teaspoon kosher salt. In a separate bowl, whisk 1 cup whole milk with 1/2 cup (1 stick) melted butter. Pour the wet into the dry and stir gently until just combined — small lumps are fine. Fold in 2 cups shredded mild cheddar. Chill the biscuit mix in the refrigerator while you make the filling; cold batter keeps the biscuits from sinking too far into the base. Preheat and prep the dish: Heat oven to 375°F and lightly spray a 9x13-inch baking dish with nonstick spray. Having the dish ready keeps the timing tight so the filling remains hot when the biscuits go on top. Sauté the vegetables: In a large skillet over medium heat melt 1/4 cup (1/2 stick) butter. Add 1 chopped yellow onion, 1 1/2 cups chopped carrots, 1 1/2 cups diced potatoes, and 1 1/2 cups chopped celery with 2 teaspoons kosher salt and 1 teaspoon black pepper. Cook, stirring occasionally, until the vegetables begin to soften, about 5–8 minutes. You want them tender but not falling apart so they hold texture in the finished casserole. Build the gravy: Sprinkle 1/4 cup flour over the cooked vegetables and stir for 1 minute to remove the raw flour taste. Slowly pour in 1 cup chicken stock and 1 cup whole milk while stirring to avoid lumps. Bring to a gentle boil, then reduce to a simmer. The mixture will thicken as it heats — simmer 3–4 minutes to reach a saucy consistency. Add protein and vegetables: Stir in 3 cups shredded chicken, 1 1/2 cups frozen peas, and a drained 15-ounce can of sweet corn. Simmer another 2–3 minutes until heated through. Taste and adjust seasoning — add more salt or pepper as needed. The filling should be thick enough to hold the biscuits on top. Assemble and top: Pour the filling into the prepared 9x13 dish, spreading it evenly. Using a large spoon, drop 8 dollops of biscuit batter (about 1/2 cup each) spaced across the surface, then gently flatten each dollop to form biscuit tops. Brush each with a beaten large egg for a shiny, golden finish. Bake and finish: Bake uncovered at 375°F for 30–35 minutes until the biscuits are deep golden and the filling is hot and bubbling. Let rest 5–10 minutes after removing from the oven to allow the gravy to set slightly. Garnish with chopped parsley and serve warm.

Storage Tips

To store leftovers, cool the casserole to room temperature, cover tightly with foil or transfer to an airtight container, and refrigerate for up to 4 days. Reheat individual portions in the microwave for 90–120 seconds on medium, or reheat the whole dish at 350°F for 15–20 minutes until warmed through. For freezing, assemble unbaked, wrap tightly with plastic wrap and foil, and freeze for up to 3 months; thaw overnight in the refrigerator before baking and expect an extra 10–15 minutes baking time from chilled.

Ingredient Substitutions

If you need dairy-free, substitute the milk in the biscuits and filling with unsweetened oat milk and use a dairy-free butter substitute plus dairy-free shredded cheese. For gluten-free, swap the all-purpose flour for a 1-to-1 gluten-free blend and use gluten-free baking powder; note that texture will be slightly different. Swap vegetables seasonally — butternut squash or parsnip make great autumnal swaps for carrots and potato. Use leftover cooked turkey in place of chicken for a holiday twist.

Serving Suggestions

Serve slices with a crisp green salad dressed in a bright vinaigrette to cut through the richness, or with quick sautéed greens like spinach or Swiss chard. For a holiday table, pair with roasted Brussels sprouts and a tart cranberry relish. Garnish with chopped parsley or chives for freshness. For individual portions, scoop with a large spoon and plate with a wedge of lemon-kissed asparagus for color and brightness.

Cultural Background

Classic pot pie has roots in British and early American cooking: savory stews encased in pastry to stretch ingredients and feed families. This layered casserole is an American adaptation that focuses on accessibility and ease — bypassing pastry labor for drop biscuits that provide similar comfort. The melding of rotisserie chicken, mixed vegetables, and a creamy gravy reflects modern convenience cooking while honoring the hearty, slow-cooked mentality of traditional pot pies.

Seasonal Adaptations

Make it spring-fresh by using asparagus tips and fresh peas instead of frozen, and lighten the milk to 2% for a leaner sauce. In winter, swap in roasted root vegetables, add a pinch of smoked paprika, and use a sharp cheddar in the biscuit for a deeper, more robust flavor. For summer potlucks, bake in a disposable 9x13 for easy transport and keep extras warm in a low oven at 200°F.

Meal Prep Tips

For busy weeks, shred a rotisserie chicken and chop vegetables on Sunday; store them separately in airtight containers. Make the biscuit batter ahead and refrigerate up to 24 hours. When ready to assemble, bring the batter to fridge temperature, warm the filling on the stove if chilled, pour into the dish, top with biscuit dollops, and bake. Portion into shallow containers for grab-and-go lunches; reheat gently to keep biscuit tops from getting overly chewy.

There’s genuine comfort in serving this casserole — the smell, the golden tops, and the way it brings people to the table. Try it once, and I promise you’ll be tucking the recipe into your weekly rotation.