Hearty Chicken Pot Pie Casserole with Fluffy Bacon Cheddar Biscuits: The Ultimate Comfort Food Twist

There are few dishes that evoke the feeling of warmth and home quite like a classic pot pie. The creamy, savory filling, loaded with tender chicken and an assortment of vegetables, is a universally beloved comfort food. However, for many, the traditional pie crust can be a point of contention. If you’re someone who loves the filling but often leaves the crust behind, or simply craves a delightful twist on an old favorite, then this Chicken Pot Pie Casserole With Biscuits is about to become your new go-to dinner. Crowned with savory, homemade bacon cheddar biscuits, this casserole offers a wonderfully satisfying alternative that’s both easy to make and incredibly delicious.

My Journey from Pot Pie Skeptic to Enthusiast

Growing up, my perception of pot pie was shaped by those ubiquitous mini frozen versions that came in the iconic red box. While the promise of a hearty, individual meal was appealing, the reality often left me wanting. I would happily devour the rich, creamy filling—the chicken, peas, and carrots were always a delight—but the crust? That was another story entirely. It was often either soggy beneath the filling or surprisingly tough on top, and I consistently left it untouched on my plate. I truly believed I hated pot pie, or at least, the crust it came with.

My culinary perspective took an unexpected turn one summer during a weekend trip to Philadelphia with my dad. We found ourselves at the historic City Tavern, a place known for its authentic 18th-century dining experience. I had already made my menu selection when the server announced a special: turkey pot pie, but with a unique twist—it was topped with flaky puff pastry. For some reason, the mention of “puff pastry” sparked an undeniable curiosity. Despite my long-held conviction that I didn’t like pot pie, I decided to take a chance on the special. And oh, what a revelation it was!

That dinner at City Tavern completely changed my mind. The puff pastry was light, airy, and delicately crisp, providing a perfect contrast to the rich, flavorful turkey filling. It wasn’t the dense, often disappointing crust I remembered; it was a game-changer. That single meal opened the floodgates to a newfound pot pie obsession. From that day on, I lost count of how many times I’ve whipped up homemade versions, even perfecting a chicken pot pie for two. Whenever my parents ask what I’d like for dinner during visits, my answer is almost invariably “pot pie.”

A Modern Twist on a Classic: The Biscuit Topping

My long-standing aversion to traditional pie crust meant I was always on the lookout for innovative alternatives. Puff pastry was a wonderful discovery, but then I encountered another brilliant idea: a biscuit-topped pot pie. Seeing this concept in a magazine, I immediately knew I had to try it. Biscuits, with their tender, flaky texture and rich buttery flavor, seemed like the perfect complement to a savory pot pie filling. They offer a more substantial, yet equally comforting, topping compared to a thin crust.

While the original recipe that caught my eye featured a Creole-inspired filling, I opted to stick with my beloved traditional chicken pot pie filling. My version boasts a classic combination of tender chicken, sweet carrots, vibrant peas, and creamy potatoes, all nestled in a velvety, herb-infused sauce. To elevate this already comforting dish, I paired it with homemade bacon cheddar biscuits—a decision that takes this casserole from delicious to absolutely irresistible. These aren’t just any biscuits; they’re the same incredibly flavorful ones I’ve used to top my chicken pot pie soup, ensuring every bite is packed with savory goodness.

Effortless Preparation for a Weeknight Feast

You might think that homemade biscuits add an extra layer of complexity, but I promise, this recipe is much easier than it sounds. The bacon cheddar biscuits are a quick and straightforward affair, requiring just a simple mix of everyday ingredients: flour, cold butter, sharp cheddar cheese, crispy bacon bits, fresh chives, and a touch of cream. There’s no yeast involved, which means no lengthy rising times or tedious waiting. It’s a simple process of mixing the ingredients, a light knead, a quick roll, and then cutting out your biscuit shapes.

What makes this dish truly efficient is how seamlessly the biscuit preparation fits into the casserole’s cooking timeline. While the chicken filling bakes for its initial 15 minutes, you’ll have ample time to prepare the biscuit dough and have it ready to top the casserole precisely when needed. This synchronization ensures a smooth cooking experience, proving that a delicious, homemade meal doesn’t have to consume your entire evening. It’s the perfect harmony of quick and easy, resulting in a comforting dish that tastes like it took hours of effort.

Tips for Speed and Customization

This Chicken Pot Pie Casserole truly embodies the essence of ultimate comfort food. Its rich flavors, tender textures, and heartwarming qualities make it a dish I crave repeatedly. Beyond its deliciousness, it’s also remarkably adaptable, allowing you to tailor it to your preferences and schedule. To make your cooking process even quicker, consider using pre-cooked chicken. Shredded rotisserie chicken is an excellent choice, as are any leftover chicken pieces from a previous meal. This simple step eliminates the need to cook chicken from scratch, saving you valuable time.

For even more convenience, don’t hesitate to reach for frozen vegetables. Using frozen carrots and peas means you can bypass the peeling and chopping steps entirely. Simply add them directly to the simmering filling. You can also experiment with other vegetables like corn, green beans, or even diced mushrooms to customize the filling to your liking. Feel free to adjust the seasonings as well; a pinch of thyme or rosemary can add an extra layer of aromatic depth to the sauce. This flexibility ensures that whether you’re short on time or eager to experiment, this casserole remains a joyful and stress-free cooking experience.

Make-Ahead, Storage, and Serving Suggestions

While this casserole is best enjoyed fresh, especially with the biscuits at their peak crispness, you can prepare parts of it in advance to streamline dinner prep. The chicken filling can be made up to 2 days ahead and stored in an airtight container in the refrigerator. When ready to bake, simply transfer it to your casserole dish and proceed with making the biscuits. This makes it an ideal option for busy weeknights when you want a homemade meal without the full cooking commitment.

For leftovers, refrigerate the casserole in an airtight container for up to 4 days. While the biscuits may soften slightly upon reheating, the flavors of the filling will remain delicious. To reheat, you can use the microwave for individual servings, or cover the casserole dish with foil and warm it in a moderate oven until heated through. If you desire crispier biscuits, you can reheat them separately in a toaster oven or air fryer.

This hearty Chicken Pot Pie Casserole is a complete meal on its own, but it pairs wonderfully with a simple side salad dressed with a light vinaigrette to add a fresh contrast. A side of roasted asparagus or green beans would also complement the rich flavors beautifully. Whether served for a cozy family dinner or a comforting weekend meal, this biscuit-topped pot pie casserole is guaranteed to satisfy every time.

Chicken Pot Pie Casserole With Biscuits

Yield:
4-6 servings

Prep Time:
30 minutes

Cook Time:
1 hour 30 minutes

Total Time:
2 hours

Craving the comforting flavors of pot pie? This Chicken Pot Pie Casserole, magnificently topped with homemade bacon cheddar biscuits, offers a superb dinner alternative to traditional pot pie, especially when you want to skip the classic pie crust. It’s hearty, flavorful, and incredibly satisfying!

Ingredients

• 1 tablespoon vegetable or olive oil
• 2 small boneless skinless chicken breasts or 1 small boneless skinless chicken breast, cut into 1/2 inch pieces*
• 2 tablespoons unsalted butter
• 1 carrot, peeled and diced
• 1/4 cup diced yellow or white onion
• 1 garlic clove, minced
• 2 tablespoons all-purpose flour
• 1/2 teaspoon salt, preferably kosher
• 2 cups chicken broth or stock
• 1 large Russet potato, peeled and cubed into 1-inch pieces
• 1/4 cup frozen peas
• 1 tablespoon whole milk
• Homemade Cheddar Biscuits (get recipe here)

Instructions

1. Preheat oven to 425F degrees. Have a 1 quart casserole dish or 8×8 pan ready.
2. In a large 12 inch skillet over medium heat, heat the oil. Lightly season the chicken with salt then add to the hot oil. Cook for 3-4 minutes or until golden brown. Flip and cook for another 3-4 minutes or until the chicken is no longer pink. Transfer to a bowl and keep warm.
3. In the same skillet (no need to clean), melt the butter, scraping up any brown bits left behind. Add the onion, carrot, and a big pinch of salt. Cook until softened, about 3-5 minutes. Add garlic and cook 1 minute.
4. Stir in the flour and salt to make a roux (paste), then slowly whisk in the broth and salt.
5. Bring to a boil then add the potatoes. Cook for 8-10 minutes or until the potatoes are soft, stirring often.
6. Remove from the heat and stir peas, milk, cooked chicken and any juices accumulated in the bowl. Taste and adjust for salt.
7. Transfer to casserole dish then bake for 15 minutes or until hot.
8. While the filling is baking, make the biscuits but don’t bake yet (get recipe here).
9. Once filling is done baking, top with uncooked biscuits. Bake another 20-25 minutes or until the biscuits are golden brown and filling is bubbly.

   Casserole is best eaten the day of due to the biscuits. Refrigerate leftovers for up to 4 days.

Notes

• *You can also use 1 cup precooked chicken. Feel free to substitute other vegetables like corn or green beans for variation.

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• 1 Quart Casserole Dish

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More Delicious Chicken Recipes to Explore

If you’re a fan of comforting and versatile chicken dishes, you’re in luck! Here are some other fantastic chicken recipes that are sure to become family favorites, perfect for any day of the week:

Chicken Pot Pie Pasta
Chicken Fajita Pasta

Cheesy Buffalo Chicken Soup

Salsa Chicken Grilled Cheese

Chicken and Broccoli Alfredo Quesadillas