Chicken Pot Pie Casserole (Gluten Free Option)

This Chicken Pot Pie Casserole utilizes those favorite pot pie flavors in an easy-to-make, well-rounded, and comforting dinner that will have the entire family eager to gather around the table. Featuring all the classic chicken pot pie flavors you know and love, this recipe uses drop biscuits in place of crust for a quick-assembly dish. Keep reading to learn what you’ll need, discover our best tips, and find out how to make this chicken pot pie casserole recipe gluten-free, if needed. 

Healthy Chicken Pot Pie Casserole made easy

Who doesn’t love a good chicken pot pie? A classic comfort food, it always hits the spot. Comfort food that’s also healthful due to the chicken protein and all the health benefits. However, we don’t always have time to form, roll out, and bake a pot pie crust from scratch. So instead of pie crust, we opted to top this casserole with easy-to-make, free-form drop biscuits to save time. From start to finish, this chicken pot pie casserole is ready in an hour and makes a well-rounded dish with plenty of leftovers to reheat and enjoy later. One bite of the warm gravy filling, and you’ll be adding this recipe to your weekly meal prep on repeat.

Ingredients for Chicken Pot Pie Casserole

This easy chicken pot pie casserole with biscuits comes together from freezer and pantry staples you probably already have on hand, such as flour, frozen veggies, and herbs.

• Unsalted butter
• Frozen vegetables – use a fresh yellow onion and a bag of frozen mixed vegetables including corn, carrots, peas, and green beans 
• Flour – choose all-purpose flour or a gluten-free flour blend such as Bob’s Red Mill One-to-One Gluten-Free Baking Flour or King Arthur Measure-for-Measure Gluten-Free Flour 
• Chicken broth – use store-bought broth, or make your own broth using our guide with step-by-step photos
• Seasonings – there’s no shortage of flavor here! Salt, dried thyme or parsley, garlic powder, and black pepper combine for a savory taste
• Chicken breast – you can use either pre-cooked or raw chicken (see recipe card for directions on how to use both types of chicken)
• Baking powder
• Shredded Cheddar cheese – can sub in Colby, Cheddar, or any other shredded cheese of choice, including dairy-free varieties 
• Milk – use your favorite dairy or unsweetened non-dairy milk 
• Vinegar – apple cider vinegar or white vinegar will work for this recipe

Find the ingredient list with exact measurements in the recipe card below.

How to make Chicken Pot Pie Casserole

This easy chicken pot pie casserole recipe breaks down into a few simple steps: 

1. Make the veggie gravy: Cook the vegetables until soft, then add the flour to make a roux. Reduce the heat, and slowly add in the broth. Mix in the seasonings, increase the heat, and allow the mixture to boil and thicken to a gravy
2. Add the chicken and bake: Stir the chicken into the gravy, letting it cook until it is opaque, and transfer to a baking dish and bake
3. Drop the biscuits over the casserole: While the chicken pot pie casserole bakes, combine the ingredients for the biscuit dough. Then, drop the dough into small mounds all over the hot pot pie filling 
4. Bake until done: Return the chicken pot pie casserole to the oven, and continue to bake. Sprinkle the remaining cheese on top of the biscuits. Then, return to the oven one final time until the biscuits are baked and tender

More Casseroles To Try

Whole-Food King Ranch Casserole

Creamy Buffalo Chicken Casserole

Healthy Taco Casserole (Easy and Budget Friendly)

Southwest Chicken Quinoa Casserole (Simple & Budget-Friendly)

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When to Serve This Chicken Pot Pie Casserole

In our opinion, there’s never a bad time to serve this dish. It always hits the spot! However, it comes in particularly useful for those times when you need a tasty recipe for:  

• Pleasing family dinners 
• Weekly meal prep 
• Potlucks and gatherings
• Gifting to new parents, sick friends, or anyone who may be in need of a homemade meal

Video: How to make Chicken Pot Pie Casserole

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Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 86 reviews

Chicken Pot Pie Casserole

An easy take on a classic main dish, this chicken pot pie casserole comes together in one dish and is topped with no-fuss drop biscuits. Rich, creamy, and loaded with veggies, it’s a well-rounded dinner with flavors that please all eaters. May use raw or pre-cooked chicken breast or thighs. 

Prep: 20 minsCook: 40 minsTotal: 1 hour

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Servings: 8 servings 1x

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Ingredients

For the Filling

• ¼ cup unsalted butter
• 1 medium yellow onion, diced
• 1 (16-oz) bag frozen mixed vegetables (mix of corn, carrots, peas, green beans) 
• ½ cup + 1 tablespoon flour*
• 4 cups low-sodium chicken broth 
• 1 teaspoon fine salt
• ½ teaspoon dried thyme or dried parsley
• ½ teaspoon garlic powder
• ¼ teaspoon black pepper
• 1 lb chopped boneless skinless chicken breast or thighs**  

For the Biscuits

• 2 cups flour*
• 1 tablespoon baking powder
• 1 teaspoon garlic powder
• ½ teaspoon baking soda
• ¼ teaspoon fine salt
• 6 tablespoons cold unsalted butter
• 1 cup shredded cheddar cheese, divided
• 1½ teaspoons dried thyme or dried parsley
• 1 cup dairy or unsweetened non-dairy milk of choice
• 1 teaspoon apple cider vinegar or white wine vinegar
• Flaky sea salt

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Instructions

1. Preheat the oven to 400℉. Mist a 9×13-inch (or other 3-quart) baking dish with nonstick cooking spray. 
2. In a Dutch oven, large pot, or extra-large skillet over medium-high heat, heat the butter until melted. Add the onion and frozen mixed vegetables and cook until the vegetables are softened and tender, 5-6 minutes. Add the flour, tossing to coat the ingredients, and cook 1 minute more while stirring constantly.
3. Reduce the heat to low and add the broth, ½ to 1 cup at a time, stirring after each addition. Be patient and stir slowly as you continue adding the broth. Stir in the salt, thyme, garlic powder, and pepper. Increase the heat to medium-high and allow the mixture to come to a boil for 2-3 minutes as it thickens to a gravy-type sauce. Reduce the heat to medium-low. Add the chicken, stirring until well incorporated, and cook for 5-7 minutes more, until the chicken becomes opaque (it doesn’t need to be cooked all the way through, as it will continue to cook in the oven). 
4. Transfer the mixture to the prepared baking dish and spread into an even layer. Bake, uncovered, for 10 minutes.
5. Meanwhile, make the biscuit dough. In a bowl, stir together the 2 cups of flour, baking powder, garlic powder, baking soda, and salt. Using a pastry blender or two knives, cut the 6 tablespoons of cold butter into the dry ingredients until the mixture resembles coarse crumbles.
6. Stir in ¾ cup of the shredded cheese and the thyme or parsley. Then, add the milk and vinegar; stir until the mixture forms a soft slightly sticky dough.
7. After 10 minutes, remove the casserole from the oven and, using two spoons or a cookie dough scoop, drop the dough into small mounds (1-2 tablespoons each) all over to cover the hot pot pie filling layer. It’s OK if the top is not completely covered with the biscuit dough, as they will expand during baking.  
8. Return the casserole to the hot oven and bake for 15 minutes. Remove the casserole dish from the oven and sprinkle the remaining ¼ cup cheese over the biscuit layer and sprinkle with the flakey salt. Return to the oven and bake until the biscuits start to brown, an additional 8 to 10 minutes.
9. Allow the casserole to cool at least 10 minutes before serving, or longer. The gravy will continue to thicken as it cools a bit. Store leftovers in a covered container in the fridge up to 4 days. 

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Notes

* May use unbleached all-purpose flour or, if gluten-free is desired, use a gluten-free flour blend, such as Bob’s Red Mill One-to-One Gluten-Free Baking Flour or King Arthur Measure-for-Measure Gluten-Free Flour 

**May use boneless skinless chicken breast or thigh meat in this recipe.

If using pre-cooked chicken, you’ll need about 3 ½ cups. Add it in at the end of Step 3 like normal, and without cooking it any longer on the stovetop, move directly on to Step 4.

You can form the biscuit dough into 8-10 larger biscuits to cover the filling, if you’d like. But we find that by adding the biscuit dough in a lot of smaller mounds, it ensures the bottoms of the biscuits get baked through.

Nutrition Information

• Serving Size: 1/8 of the recipe
• Calories: 405
• Fat: 20 g
• (Sat Fat: 10 g)
• Sodium: 515 mg
• Carbohydrate: 38 g
• (Fiber: 4 g
• Sugar: 6 g)
• Protein: 25 g
• Cholesterol: 92 mg

Dietary

Egg-FreeGluten-freeNut-free

© The Real Food Dietitians

Recipe By: Jessie Shafer

The photos in this blog post were taken by Rachel Cook of Half Acre House.

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