By Becky Hardin
Published Mar 13, 2020
Add this Cheesy Easy Chicken Pot Pie recipe to your weeknight dinner rota. Pot Pies make for a delicious and comforting winter meal . Rotisserie chicken, slathered in cheese, and topped with buttery, flaky biscuit – your taste buds will thank you for this pot pie gem!
Cheesy Chicken Pot Pie Casserole
This cheesy version of Chicken Pot Pie serves up chicken in a gravy mixture with carrots, peas, and corn. Compared to my other Chicken Pot Pie Casserole recipe , this version features a buttery flaky topping! The store bought biscuits and rotisserie chicken speeds up the recipe, and keeps you from spending too much time in the kitchen.
This pot pie is perfect: quick, easy, and delicious. Oh, yes and it’s loaded with cheese!
Recipe Variations
The options to switch up this recipe are endless. It’s a great meal if you have veggies and meat to use up. Leftover turkey from the upcoming holiday will work just as well, too. You can add mushrooms to pot pie.
The seasonings are also something you can play with– I used thyme, bay leaves, salt, and pepper But rosemary, or a pinch of celery seed works too.
Can you use chicken breast or thighs instead?
Any type of shredded chicken or chopped cooked chicken will work in this recipe. If your family prefers all white meat, feel free to use chopped or shredded chicken breasts. If your family prefers dark meat, chicken thighs would be a good alternative.
Can You Freeze This Pot Pie?
Yes! This easy pot pie recipe makes a great freezer meal , sure to make your future self very happy.
While you can freeze this either baked or unbaked, the unbaked dish promises more cooking success. Freezing a baked crust is likely to turn into a soggy crust once you reheat it because ice crystals leave moisture in the crust.
So if you are making this ahead of time to freeze and eat later on, just follow the instructions to prepare it, but cover it and place it in the freezer instead of cooking it.
When it’s time to eat:
- thaw the casserole in the fridge overnight,
- then proceed to bake according to the recipe card.
Tips!
- You can use rotisserie chicken or any cooked shredded chicken.
- Set your casserole dish on a baking tray, to avoid dripping onto the oven.
- If you are planning to freeze, best option is to freeze the dish unbaked.
- Play around with your favorite seasoning and veggies.
More Casseroles We Love
- Biscuits and Gravy Casserole
- Doritos Casserole
- Cheesy Tater Tot Casserole
- Frito Pie Casserole
- More Chicken Casserole Ideas
More Chicken Dishes We Love
- One Pan Roast Chicken and Potatoes
- Chicken Salad Pie
- Slow Cooker Honey BBQ Chicken Wings
- Crispy Baked Chicken Fingers
- Chicken Alfredo Gnocchi Bake
- Chicken and Dumplings
Ingredients1x2x3x
- ▢ 12 Buttermilk Biscuits frozen (click for homemade recipe or use store bought)
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
Video
Instructions
- Heat oven to 400°F and set oven rack to middle position.
- Spray a 9×13-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!
Nutrition information is automatically calculated, so should only be used as an approximation.
Biscuit Topped Cheesy Chicken Pot Pie
Ingredients
- 12 Buttermilk Biscuits frozen (click for homemade recipe or use store bought)
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
Instructions
- 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!
Video
Nutrition
By Becky Hardin
Published Jul 12, 2017
This Essential Grocery List is an absolute life saver for my family on the busy weeks. When I started this journey to learn how to cook, I quickly realized that the first step in cooking is having staple ingredients on hand. I want to avoid having to run out to the grocery store every single time I prepare a new recipe. Having a well-stocked pantry has made my life in the kitchen so much simpler, because when it’s time to cook, I have what I need.
Essential Grocery List
It’s so helpful to have a basic grocery list to help me remember which foods to buy at the store. This food shopping list is my go-to!
It’s better to stock up on things like grains, seasonings and spices, baking essentials, oils, condiments, canned and frozen foods, etc. so I can just grab them when I need them. These things have a long shelf life , so I keep them in my kitchen for convenience.
However, I do have to go to the supermarket sometimes, and there’s a way to make that trip easy and hassle-free: I keep a grocery list! If I go in blindly, I’ll leave with things I don’t need, and nothing that actually helps me prepare a good meal.
In the list below, I’ve compiled everything I always have on my stock-up grocery list.
I’ve got you covered! I created an easy grocery list filled with all of the essentials. Plus there’s a free printable version that you can take with you to the grocery store. It has everything you need to stock your pantry, your freezer, and your refrigerator.
Click to get my Free Printable Grocery List
What to Buy at the Grocery Store
This is the perfect grocery list filled with all the basics and essentials. It should help get you going if you’re new to cooking, or if you’re just left staring helplessly at an empty pantry and don’t know how to fill it.
When I first started cooking, things could seem overwhelming. I quickly realized that they more prepared I could be, the more confident I felt. If you already have the basics in your kitchen, then you can shop stress-free.
So print out our easy grocery list, stock up your pantry and fridge, and you’ll be cooking in no time!
Click to get my Free Printable Grocery List for the perfectly stocked pantry and freezer!
Fresh Produce
- Apples
- Bananas
- Strawberries
- Avocados
- Bell Peppers
- Carrots
- Broccoli
- Garlic
- Lemons/Limes
- Onion
- Parsley
- Cilantro
- Basil
- Potatoes
- Spinach
- Tomatoes
GRAINS
- Breadcrumbs
- Pasta
- Quinoa
- Rice
- Sandwich Bread
- Tortillas
MEAT/PROTEIN
- Chicken
- Eggs
- Ground Beef
- Sliced Turkey
- Lunch Meat
DAIRY
- Butter
- Sliced Cheese
- Shredded Cheese
- Milk
- Sour Cream
- Greek Yogurt
BAKING GOODS
- Baking powder
- Baking Soda
- Granulated Sugar
- Brown Sugar
- Flour
- Honey
- Vanilla Extract
- Dry Yeast
- Chocolate Chips
- Cocoa Powder
- Powdered Sugar
FREEZER
- Fruit and Berries
- Frozen Veggies (Corn, Peas, Broccoli, etc)
- Juice Concentrate
- Pizza or Other Convenience Meals
- Pie Crust
- Cookie Dough
CANNED/DRIED GOODS
- Chicken stock/broth
- Salsa
- Diced Tomatoes
- Jam/Jelly
- Peanut Butter
- Pasta Sauce
- Beans (Black Beans, Chickpeas, Baked Beans, etc)
- Soups
- Tuna
- Green Chiles
- Canned Veggies
- Coffee or Tea
Get more details on the best non-perishable and pantry foods
CONDIMENTS/SPICES
- Black Pepper
- Chili Powder
- Cinnamon
- Crushed Red Pepper
- Cumin
- Garlic Powder
- Ketchup
- Mustard
- Mayo
- Nutmeg
- Paprika
- Salt (Course Sea Salt and Kosher Salt)
- Soy Sauce
- Steak Sauce
- Hot Sauce/ Buffalo Sauce
- Salad Dressings
OILS/VINEGARS
- Apple cider vinegar
- Balsamic vinegar
- Coconut Oil
- Olive Oil
- Vegetable/Canola Oil
- Red Wine Vinegar
- White Vinegar
- Cooking Wine
- White Wine Vinegar
SNACKS
- Crackers
- Nuts
- Quick Oats
- Popcorn
- Tortilla Chips
- Cereal
Click to get my Free Printable Grocery List for the perfectly stocked pantry and freezer!
Click ☝🏻 for my FREE Grocery List Printable!
I hope this essential grocery list can help you buy what you need and make your home cooking so much easier!
Stock Your Kitchen
Find more ideas for your grocery list, stock up your kitchen, and print more cooking guides and charts to keep handy!
Non-Perishable Foods to Stock Up On
Frozen Vegetables to Stock Up On (and Recipes to Make)
Ultimate List of Cooking Herbs for Your Kitchen
Ultimate List of Cooking Spices for Your Kitchen
Cooking Oil 101: Types of Cooking Oils to Use
26 Types of Pasta and When to Use Them
What Fruits and Vegetables are in Season?
Meat Temperature Chart (Free Printable)
How to Meal Prep (Guide for Beginners)
Basic Cooking Measurements & Kitchen Conversion Chart
