This Easy Chicken Pot Pie Bake delivers all the cozy flavor of the classic without the fuss. It’s a creamy chicken and vegetable casserole topped with golden, buttery biscuit pieces. You’ll love this deconstructed, weeknight-friendly version.
Love Easy Chicken Pot Pie Bake? So do we! If you're into Dinner Ideas or curious about Chicken Breast Recipes, you'll find plenty of inspiration below.
Why You’ll Love This Easy Chicken Pot Pie Bake
- Weeknight-friendly: No pie crust fuss means dinner comes together fast.
- Perfect texture: Velvety gravy meets soft, fluffy biscuit topping.
- Forgiving & adaptable: Swap veggies or protein based on what you have.
- Great leftovers: Flavors meld overnight for even better next-day meals.
Ingredients & Tools
- 2 cups cooked chicken, shredded or diced
- 3 tbsp butter
- 1 medium yellow onion, diced
- 2 cloves garlic, minced
- 2 medium carrots, diced
- 2 celery stalks, diced
- 1/3 cup all-purpose flour
- 2 cups chicken broth
- 1 cup heavy cream or half-and-half
- 1 cup frozen peas
- 1 tsp dried thyme
- 1 (16 oz) can refrigerated biscuit dough
- to taste salt and black pepper
- 1 egg, beaten (for egg wash, optional)
Tools: A large, oven-safe skillet (or a 9×13 inch baking dish), a medium saucepan, a whisk, and a cutting board.
Notes: Using flavorful chicken broth is key. Canned biscuit dough is a convenient, crowd-pleasing topping.
Nutrition (per serving)
| Calories: | 480 kcal |
| Protein: | 22 g |
| Fat: | 28 g |
| Carbs: | 34 g |
| Fiber: | 3 g |
Serves: 6 | Prep Time: 20 minutes | Cook Time: 25 minutes | Total Time: 45 minutes
Before You Start: Tips & Ingredient Notes
- Pre-cook your chicken. This recipe moves quickly, so having your chicken already cooked and shredded is a huge time-saver. A rotisserie chicken is perfect here, but leftover baked or boiled chicken works wonderfully too.
- Dice your veggies evenly. You’ll want your carrots and celery diced to a similar size—not too big, not too small. This ensures they cook through at the same rate and you get a bit of everything in each delicious bite.
- Don’t skip the roux. When you cook the flour with the butter and veggies, you’re making a roux. This is what will thicken our filling into a lush, creamy gravy rather than a watery soup. Let it cook for a full minute to get rid of the raw flour taste.
- Your skillet must be oven-safe. If you’re starting on the stovetop and transferring to the oven, double-check that your skillet’s handle can withstand the heat. If not, simply transfer the filling to a regular 9×13 inch baking dish before adding the biscuit topping.
How to Make Easy Chicken Pot Pie Bake
Step 1: Preheat your oven to 375°F (190°C). This gives it plenty of time to come to the right temperature while you prepare the filling. You want a nice, hot oven to cook the biscuits through and give them that beautiful golden-brown color on top.
Step 2: In a large, oven-safe skillet, melt the butter over medium heat. Add the diced onion, carrots, and celery. Sauté for about 6-8 minutes, until the onions are translucent and the carrots have begun to soften. You’ll notice the aroma becoming sweet and fragrant. Add the minced garlic and cook for one more minute, just until it’s fragrant—be careful not to let it burn.
Step 3: Sprinkle the flour over the vegetable mixture. Stir constantly for about one minute. This cooks the flour and creates your roux, which is the base for our gravy. The mixture will look pasty and clumpy, which is exactly what you want at this stage.
Step 4: Gradually pour in the chicken broth, whisking continuously to avoid any lumps. Once the broth is incorporated, whisk in the heavy cream. Keep stirring as the mixture comes to a simmer. You’ll see it start to thicken nicely into a creamy, velvety sauce. This should take about 3-5 minutes.
Step 5: Stir in the shredded chicken, frozen peas, dried thyme, and a good amount of salt and pepper. Let the filling simmer for another 2-3 minutes, just until everything is heated through. Taste it now and adjust the seasoning—this is your last chance to make sure the gravy is perfectly savory.
Step 6: Take the skillet off the heat. Open the can of biscuit dough and separate the biscuits. You can either place them whole on top of the filling or, for more coverage and a fun, rustic look, tear each biscuit into 3 or 4 rough pieces and scatter them evenly over the surface.
Step 7: For an extra-golden finish, brush the tops of the biscuit pieces with the beaten egg wash. This is optional, but it really gives the bake a professional, bakery-style shine and color.
Step 8: Carefully transfer the skillet to the preheated oven. Bake for 20-25 minutes, or until the biscuit topping is puffed up and a deep golden brown, and the filling is bubbly around the edges. Let it rest for about 5 minutes before serving—this allows the filling to set slightly so it’s not too runny.
Storage & Freshness Guide
- Fridge: Cool completely, store in an airtight container for up to 3 days.
- Freezer: Freeze individual portions in sealed containers for up to 2 months.
- Reviving: Reheat in the oven at 350°F until warm, or microwave with a splash of broth.
Serving Suggestions
Complementary Dishes
- A simple green salad with a sharp vinaigrette — The crisp, acidic greens cut through the richness of the creamy bake perfectly, creating a wonderfully balanced plate.
- Garlicky sautéed green beans — Their slight crunch and savory flavor provide a lovely textural contrast and another hit of vegetable goodness.
- Buttery mashed cauliflower — For a low-carb twist, this creamy side mirrors the comfort of mashed potatoes and soaks up the delicious gravy beautifully.
Drinks
- A crisp, chilled Chardonnay — Its slight oakiness and clean finish complement the creamy, savory notes of the chicken and herbs without overpowering them.
- A dry hard cider — The apple notes and effervescence are surprisingly fantastic with the savory pastry and vegetable flavors, making for a refreshing sip.
- Sparkling water with lemon — The bubbles and citrus are a simple, non-alcoholic way to cleanse the palate between bites of this hearty, comforting dish.
Something Sweet
- Warm apple crumble with vanilla ice cream — You can’t go wrong ending this cozy meal with the classic, comforting combination of spiced, warm apples and cold, creamy ice cream.
- Dark chocolate pots de crème — These are rich, silky, and intensely chocolatey, offering a sophisticated and decadent finish that feels special without being heavy.
- Lemon sorbet — A scoop of bright, tart sorbet is the perfect palate-cleanser after a rich meal, leaving you feeling refreshed and satisfied.
Top Mistakes to Avoid
- Mistake: Adding the liquid all at once. When you pour in the broth and cream, do it gradually while whisking. Dumping it in all at once is a surefire way to end up with a lumpy gravy instead of a smooth, velvety one.
- Mistake: Underseasoning the filling. This is a common one! The biscuit topping is fairly plain, so the flavor really needs to come from the filling. Be generous with your salt and pepper, and taste it before it goes into the oven.
- Mistake: Overcrowding the topping. When you place the biscuit pieces, leave a little space between them. They need room to expand and puff up as they bake. If they’re too crowded, they’ll steam instead of bake and won’t get that lovely golden color.
- Mistake: Skipping the rest time. I know it’s tempting to dig right in, but letting the bake rest for 5 minutes after it comes out of the oven is crucial. It allows the bubbling filling to settle and thicken up just enough so it doesn’t run all over the plate.
Expert Tips
- Tip: Brown your biscuits. For an even deeper flavor, pop the skillet under the broiler for the last 1-2 minutes of baking. Watch it like a hawk! This will give the biscuit tops an incredible, extra-crispy, bronzed finish.
- Tip: Make it ahead. You can prepare the filling completely up to two days in advance. Let it cool, store it covered in the fridge, and when you’re ready to bake, just reheat the filling on the stove until simmering before adding the biscuit topping and baking as directed.
- Tip: Add a flavor boost. Stir a tablespoon of Dijon mustard or a splash of dry white wine into the filling along with the cream. It adds a subtle, complex background note that really elevates the whole dish.
- Tip: Customize your veggies. This is a great “clean out the fridge” recipe. Try adding diced mushrooms with the onions, or swap the peas for corn or even some chopped broccoli florets. Just make sure any harder veggies are diced small so they cook through.
FAQs
Can I use a different meat instead of chicken?
Absolutely! This recipe is very adaptable. Diced turkey is a fantastic and classic substitute, especially great for using up holiday leftovers. You could also use cooked, crumbled sausage for a richer, spicier flavor profile. Just make sure whatever meat you use is already cooked before adding it to the filling.
My filling is too thin. How can I thicken it?
If your filling hasn’t thickened to a gravy-like consistency after simmering, don’t panic. Mix one tablespoon of cornstarch with two tablespoons of cold water or broth in a small bowl to create a slurry. Whisk this into the simmering filling and let it cook for another minute or two. It should thicken up nicely.
Can I make this dish completely ahead of time?
You can prepare the filling ahead, but I don’t recommend assembling the entire bake until you’re ready to cook it. The biscuit dough will start to absorb moisture from the filling and can become gummy. For the best results, make the filling 1-2 days ahead, then top and bake fresh.
I don’t have an oven-safe skillet. What should I do?
No problem at all! Simply prepare the filling in any large pot or pan on the stovetop. Then, transfer the finished filling to a greased 9×13 inch baking dish before adding the biscuit dough and proceeding with the baking instructions. It works just as well.
Can I use homemade biscuit dough instead of canned?
Of course! If you have a favorite drop biscuit or rolled biscuit recipe, feel free to use it. Just be aware that baking times may vary slightly depending on the thickness of your homemade dough. The bake is done when the biscuits are golden and cooked through, and the filling is bubbly.
Easy Chicken Pot Pie Bake
Make this Easy Chicken Pot Pie Bake for a fuss-free dinner! Creamy chicken filling topped with golden biscuits comes together in 45 minutes. Get the simple recipe now!
Ingredients
For the Filling:
-
2 cups cooked chicken (shredded or diced)
-
3 tbsp butter
-
1 medium yellow onion (diced)
-
2 cloves garlic (minced)
-
2 medium carrots (diced)
-
2 celery stalks (diced)
-
1/3 cup all-purpose flour
-
2 cups chicken broth
-
1 cup heavy cream or half-and-half
-
1 cup frozen peas
-
1 tsp dried thyme
-
salt and black pepper (to taste)
For the Topping:
-
1 can refrigerated biscuit dough (16 oz)
-
1 egg (beaten, for egg wash, optional)
Instructions
-
Preheat your oven to 375°F (190°C).01
-
In a large, oven-safe skillet, melt the butter over medium heat. Add the diced onion, carrots, and celery. Sauté for about 6-8 minutes, until the onions are translucent and the carrots have begun to soften. Add the minced garlic and cook for one more minute, just until it’s fragrant—be careful not to let it burn.02
-
Sprinkle the flour over the vegetable mixture. Stir constantly for about one minute.03
-
Gradually pour in the chicken broth, whisking continuously to avoid any lumps. Once the broth is incorporated, whisk in the heavy cream. Keep stirring as the mixture comes to a simmer. You’ll see it start to thicken nicely into a creamy, velvety sauce. This should take about 3-5 minutes.04
-
Stir in the shredded chicken, frozen peas, dried thyme, and a good amount of salt and pepper. Let the filling simmer for another 2-3 minutes, just until everything is heated through. Taste it now and adjust the seasoning—this is your last chance to make sure the gravy is perfectly savory.05
-
Take the skillet off the heat. Open the can of biscuit dough and separate the biscuits. You can either place them whole on top of the filling or, for more coverage and a fun, rustic look, tear each biscuit into 3 or 4 rough pieces and scatter them evenly over the surface.06
-
For an extra-golden finish, brush the tops of the biscuit pieces with the beaten egg wash. This is optional, but it really gives the bake a professional, bakery-style shine and color.07
-
Carefully transfer the skillet to the preheated oven. Bake for 20-25 minutes, or until the biscuit topping is puffed up and a deep golden brown, and the filling is bubbly around the edges. Let it rest for about 5 minutes before serving—this allows the filling to set slightly so it’s not too runny.08
Not what you're looking for?
