Go Back
+ servings
chicken pot pie coming out of a baking dish

Biscuit Topped Cheesy Chicken Pot Pie

Course: Main Course
Cuisine: American
Prep Time: 10 minutes
Cook Time: 1 hour 15 minutes
Total Time: 1 hour 25 minutes
Servings: 8 people
Calories: 556kcal
Add this Cheesy Easy Chicken Pot Pie Casserole to your weeknight dinner rota. Pot Pies make for a delicious and comforting meal during the fall and winter months. Rotisserie chicken, slathered in cheese and topped with buttery, flaky biscuit - your taste buds will thank you for this pot pie gem!

Print Recipe


For the Chicken Filling:

  • 3 cups rotisserie chicken meat cut into 1-inch pieces or shredded
  • from 1 rotisserie chicken
  • 2 tablespoons olive oil
  • 2 tablespoon unsalted butter
  • 1 small yellow onion diced
  • ¼ cup all-purpose flour
  • 4 garlic cloves minced
  • 2 teaspoons thyme leaves
  • 4 cups chicken broth or stock
  • ½ cup white wine dry or semi-dry
  • 2 bay leaves
  • 1 pound yellow or red potatoes peeled and cut into ½-inch pieces
  • 4 medium carrots peeled and cut into ¼-inch thick slices
  • 1 cup frozen peas
  • 1 cup frozen or 1 can corn drained
  • 2-3 cups shredded Mozzarella cheese
  • ¼ cup unsalted butter melted
  • Flake sea salt optional
  • 2 tablespoons chopped fresh parsley


  • Heat oven to 400°F and set oven rack to middle position.
  • Spray a 9x13-inch casserole dish with nonstick spray.
  • Cover a large, rimmed baking sheet with foil and set the casserole dish in the baking sheet. (This will prevent any drippings spilling onto the bottom of the oven.

For the Buttermilk Biscuits:

  • Follow directions on this link. If making homemade, freeze for at least 30 minutes once formed. You can also use store-bought.

For the Chicken Filling:

  • Place oil, butter and onions in a large skillet set over medium heat. Cook 7-8 minutes or until onions have softened and are translucent.
  • Sprinkle the onions with flour and add the garlic and thyme. Cook 1 minute, stirring often.
  • Slowly whisk in 2 cups broth and the wine, scraping up any flavorful, browned bits. Whisk quickly to smooth out any lumps.
  • Whisk in the remaining 2 cups broth.
  • Add the bay leaves, carrots and potatoes.
  • Bring the mixture to a boil, reduce heat to low, cover and simmer about 12-15 minutes or until vegetables are just fork-tender.
  • Uncover, add chicken, stir and continue cooking about 5-10 minutes or until liquid has reduced by about 1/3rd and vegetables are tender.
  • Add peas and corn; mix well.
  • Pour chicken filling into the prepared casserole dish and top with shredded cheese.
  • Set the frozen biscuits on top with 1-inch between the biscuits.
  • Brush the biscuits with melted butter and sprinkle with flake sea salt.
  • Bake at 400°F for 30-40 minutes or until biscuits are golden brown, cooked throughout and the chicken filling is bubbling in the middle.
  • Transfer the pot pie to a cooling rack and let rest for 10-15 minutes before serving.
  • Sprinkle with chopped fresh parsley and serve.
  • Enjoy!



Calories: 556kcal | Carbohydrates: 45g | Protein: 21g | Fat: 32g | Saturated Fat: 13g | Cholesterol: 77mg | Sodium: 1053mg | Potassium: 770mg | Fiber: 4g | Sugar: 7g | Vitamin A: 5906IU | Vitamin C: 28mg | Calcium: 206mg | Iron: 3mg