Name: Biscuit and Chicken Pot Pie Casserole
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Cuisine: American
Ingredients: 1 + 3/4 cups self rising flour; 1 tsp garlic powder; 1.25 cup plain Greek yogurt (0% or 2%); 2 tbsp cold butter, cubed; 1 cup shredded cheddar cheese, divided; Melted butter for topping; 2 tbsp butter; 1 yellow onion, diced; 4 cloves garlic, pressed; 2 cups frozen vegetable mix (corn, green peas, green beans, carrots); 2 cups cauliflower florets, chopped small; 2 tsp garlic powder; 1/2 tsp onion powder; Salt, to taste; Black pepper, to taste; 2 tbsp Dijon mustard; 4 tbsp all purpose flour; 1 cup milk of choice; 1.5 cups low sodium chicken broth; 1 lb cooked boneless chicken, shredded or chopped; 3 tbsp fresh thyme

Why You’ll Love Biscuit and Chicken Pot Pie Casserole Recipe

This recipe is hearty, comforting, and simple enough to make without a lot of fuss. The creamy filling is packed with chicken and vegetables, while the homemade biscuit topping adds a golden, cheesy finish that makes every bite satisfying. It is also a great way to use cooked chicken and common pantry staples, and it bakes up beautifully in one casserole dish for easy serving.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the biscuits:

1 ¾ cups self-rising flour
1 tsp garlic powder
1.25 cup plain Greek yogurt
2 tbsp cold butter
1 cup shredded cheddar cheese, divided
Melted butter, for topping

For the filling:

2 tbsp butter
1 yellow onion, diced
4 cloves garlic, pressed
2 cups frozen vegetable mix
2 cups cauliflower florets, chopped small
2 tsp garlic powder
½ tsp onion powder
Salt and black pepper, to taste
2 tbsp old fashioned Dijon mustard
4 tbsp all-purpose flour
1 cup milk of choice
1.5 cups low sodium chicken broth
1 lb cooked boneless chicken
3 tbsp fresh thyme

Directions

Make the biscuit dough by whisking together the self-rising flour and garlic powder in a mixing bowl. Add the Greek yogurt, cold cubed butter, and ½ cup of the shredded cheddar cheese. Mix until a dough begins to form, then divide it into 6 to 8 small balls. Set aside.
Preheat the oven to 400°F and prepare a 13×9-inch casserole dish.
In a large pan over medium-high heat, add the butter and let it melt. Add the diced onion and pressed garlic, then cook for about 5 minutes until fragrant and the onion becomes translucent.
Add the frozen vegetable mix, chopped cauliflower, garlic powder, onion powder, salt, black pepper, and Dijon mustard. Stir well and cook for 7 to 10 minutes, until the cauliflower starts to soften.
Reduce the heat to low and sprinkle the flour over the vegetables, stirring as you go so the mixture is evenly coated and no large clumps form.
Slowly pour in the milk and chicken broth while stirring continuously. Keep cooking on low heat, uncovered, for about 10 minutes, stirring occasionally until the mixture thickens.
Stir in the cooked chicken and fresh thyme until everything is well combined.
Transfer the filling to the prepared casserole dish. Gently flatten each biscuit ball with your hands until it forms a round disc about ½ inch thick. Arrange the biscuits over the filling, filling any large gaps with extra dough if needed.
Brush the tops of the biscuits with melted butter and sprinkle with the remaining ½ cup of cheddar cheese.
Bake uncovered for about 30 minutes, or until the biscuits are lightly golden and the filling is hot and bubbling.

Servings and timing

This recipe makes 6 servings.

Timing:

Prep time: 20 minutes
Cook time: 40 minutes
Total time: 1 hour

Variations

There are plenty of ways to adapt this casserole to fit your tastes or what you have on hand. Swap the cooked chicken for leftover turkey for a post-holiday version, or use rotisserie chicken for extra convenience. You can replace the cauliflower with diced potatoes or mushrooms for a different texture, or add celery for a more traditional pot pie flavor. For a sharper finish, try using white cheddar instead of regular cheddar in the biscuits. If you want a little extra richness, a splash of heavy cream can be added to the filling. You can also use a gluten-free flour blend in the filling if needed.

Storage/Reheating

Store any leftovers in an airtight container in the refrigerator for up to 4 days. To reheat, place a portion in the microwave until warmed through, or reheat in a 350°F oven for about 15 to 20 minutes for better biscuit texture. If reheating the full casserole, cover loosely with foil to prevent the biscuit tops from over-browning. This casserole can also be frozen after baking. Let it cool completely, wrap tightly, and freeze for up to 2 months. Thaw overnight in the refrigerator before reheating.

FAQs

Can I use rotisserie chicken for this recipe?

Yes, rotisserie chicken works very well here and makes prep even easier. Just shred or chop it before stirring it into the filling.

What can I use if I do not have self-rising flour?

You can make a substitute by combining all-purpose flour with baking powder and salt. This helps create a biscuit topping with a similar lift and texture.

Can I make this casserole ahead of time?

Yes. You can prepare the filling ahead of time and store it in the refrigerator. Add the biscuit topping just before baking for the best texture.

How do I know when the casserole is done?

The casserole is done when the filling is bubbling around the edges and the biscuits are lightly golden on top and cooked through in the center.

Can I use fresh vegetables instead of frozen?

Yes, fresh vegetables work well. Just chop them into small, even pieces so they soften properly during cooking.

Will Greek yogurt make the biscuits taste tangy?

Greek yogurt adds a slight tang, but it is mild and works nicely with the cheesy, savory flavor of the dish.

Can I make this recipe gluten-free?

Yes, you can use a gluten-free 1:1 flour blend in the filling, and you can also use a suitable gluten-free biscuit alternative for the topping.

What type of milk works best?

Most kinds of milk will work, including dairy and unsweetened non-dairy options. A richer milk will give the filling a creamier texture.

Can I add more cheese?

Yes, you can increase the cheese if you want a cheesier topping. You can also stir a little extra into the filling for added richness.

Why is my filling too thin?

If the filling seems too thin, it may need a few more minutes to simmer on low heat. Stirring regularly helps it thicken evenly before baking.

Conclusion

Biscuit and Chicken Pot Pie Casserole is the kind of meal that delivers comfort in every spoonful. With its creamy chicken and vegetable filling and golden cheesy biscuit topping, it is warm, satisfying, and easy enough for any night of the week. Whether you are serving it for a family dinner or saving leftovers for later, this casserole is a dependable recipe that feels both classic and practical.