This easy pot pie bake transforms simple ingredients into a hearty, creamy casserole. Perfect for busy weeknights, ready in under 30 minutes!

Ingredients

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Instructions

Step 1

Preheat your oven to 375°F (190°C). While the oven heats, lightly grease a 9×13-inch baking dish or a 10-inch cast iron skillet with nonstick spray or a thin layer of butter. Greasing ensures the creamy filling doesn’t stick and makes cleanup a breeze. If using a glass dish, place it on a baking sheet to catch any potential overflow.

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Step 2

In a large mixing bowl, combine the 2 cups of cooked shredded chicken, the entire can of cream of celery soup, 1 cup of frozen peas, 1/2 cup of whole milk, and 1/4 teaspoon of black pepper. Stir until everything is well incorporated. The mixture will be thick and creamy; the frozen peas will help cool the mixture slightly. If you like extra flavor, add 1/4 teaspoon garlic powder or a pinch of dried thyme. This filling is the heart of the casserole, so taste and adjust seasoning if needed.

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Step 3

Pour the chicken mixture into the prepared baking dish and spread it evenly. The layer should be about 1 inch thick. If you’re adding shredded cheddar cheese, sprinkle it over the filling now for an extra layer of richness. The cheese will melt into the sauce, creating a luscious, golden top.

Step 4

Open the can of refrigerated buttermilk biscuits. Separate the 8 biscuits and cut each one into quarters (or halves for larger pieces). Arrange the biscuit pieces evenly over the chicken mixture, placing them cut-side down for maximum surface area to brown. The biscuits will puff up and turn golden as they bake, creating a beautiful crust. Leave a little space between pieces so steam can escape and the biscuits cook through.

Step 5

Bake the casserole in the preheated oven for 12-15 minutes, or until the biscuits are golden brown and the filling is bubbly around the edges. The internal temperature of the filling should reach 165°F (74°C) to ensure it’s hot all the way through. If the biscuits brown too quickly, tent the dish loosely with aluminum foil for the last 5 minutes. The aroma of buttery biscuits and creamy chicken will fill your kitchen.

Step 6

Remove the casserole from the oven and let it rest for 5 minutes before serving. This resting time allows the filling to thicken slightly and the biscuits to set, making it easier to scoop out portions. Serve warm, garnished with fresh parsley or a sprinkle of black pepper. Enjoy the creamy, savory filling with the tender, flaky biscuit topping – pure comfort in every bite!

For best results

  • For the best texture, use leftover rotisserie chicken or poached chicken breasts. Poaching is simple: place boneless skinless chicken breasts in a pot, cover with water or broth, bring to a boil, then reduce to a simmer and cook for 12-15 minutes until internal temperature reaches 165°F. Shred with two forks. This method keeps the chicken moist and flavorful without extra fat. If using canned chicken, drain well and pat dry to avoid a watery filling.
  • Cream of celery soup is the secret to a rich, savory base without making a roux from scratch. It adds a subtle celery flavor that complements the peas and chicken. If you prefer a lighter option, use cream of chicken or mushroom soup, or make a quick homemade white sauce: melt 2 tablespoons butter, whisk in 2 tablespoons flour, cook 1 minute, then slowly whisk in 1 cup milk and 1/2 cup chicken broth until thickened. Season with salt, pepper, and celery seed.
  • Don't skip the milk! It thins the soup just enough to create a creamy sauce that coats the chicken and peas. Whole milk gives the richest consistency, but 2% or unsweetened almond milk work too. If the mixture seems too thick after stirring, add an extra splash of milk. The frozen peas will release some liquid as they cook, helping to thin the sauce naturally.
  • For extra crispy biscuits, brush the tops with a little melted butter or an egg wash (1 egg beaten with 1 tablespoon water) before baking. This creates a golden, shiny crust that looks bakery-worthy. You can also sprinkle flaky sea salt or everything bagel seasoning on top for a savory twist.
  • To make this casserole ahead of time, assemble the dish completely but do not bake. Cover tightly with plastic wrap or foil and refrigerate for up to 24 hours. When ready to bake, remove from the fridge while the oven preheats (about 15 minutes) to take the chill off the dish. Bake as directed, adding 5-10 minutes to the cooking time since the filling starts cold. Check that the center is hot and bubbly before serving.
  • Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, place a portion in the microwave for 1-2 minutes or in a 350°F oven for 10 minutes. The biscuits will soften slightly but remain delicious. For a crispy top, reheat in an air fryer at 350°F for 3-4 minutes. This casserole also freezes well: assemble, cover tightly, and freeze for up to 3 months. Thaw overnight in the fridge before baking.

Variations

  • Vegetarian Pot Pie Casserole: Omit the chicken and replace with 2 cups of diced mixed vegetables such as carrots, potatoes, corn, and green beans. Use cream of mushroom soup and add 1 cup of vegetable broth for extra flavor. You can also add 1 can of drained chickpeas for protein. The biscuits provide plenty of carbs, so this version is satisfying and hearty.
  • Gluten-Free Adaptation: Use gluten-free cream of celery soup (or make a gluten-free roux with rice flour) and gluten-free refrigerated biscuits. Many brands now offer gluten-free biscuit dough that bakes up flaky and tender. Check labels to ensure all ingredients are gluten-free. The rest of the recipe remains the same, making it easy for those with dietary restrictions to enjoy.
  • Cheesy Chicken Pot Pie Casserole: Stir 1 cup of shredded cheddar cheese into the chicken mixture before pouring into the dish. You can also sprinkle an additional 1/2 cup on top of the biscuits during the last 5 minutes of baking. The cheese adds a gooey, savory layer that elevates the dish to ultimate comfort food. Try using smoked gouda or pepper jack for a flavor twist.
  • Herb and Garlic Twist: Add 1 teaspoon of dried thyme, 1/2 teaspoon of dried rosemary, and 2 minced garlic cloves to the chicken mixture. The herbs infuse the sauce with aromatic depth that pairs beautifully with the buttermilk biscuits. Fresh herbs can be used – double the amount if using fresh. This variation gives the casserole a more sophisticated, rustic flavor profile.
  • Spicy Southwest Version: Replace the cream of celery soup with cream of chicken soup, add 1/2 cup of salsa verde, 1/2 teaspoon of cumin, and 1/4 teaspoon of chili powder. Use frozen corn instead of peas, and top with chopped cilantro before serving. The biscuits soak up the tangy, spicy sauce for a fun fusion twist. Serve with a dollop of sour cream or avocado slices.

Nutrition

  • Calories385 kcal
  • Total Fat18g
  • Saturated Fat6g
  • Cholesterol55mg
  • Sodium890mg
  • Total Carbohydrates34g
  • Dietary Fiber2g
  • Sugars6g
  • Protein22g

Common Questions

Can I use fresh peas instead of frozen?
Yes, you can substitute fresh peas. Blanch them in boiling water for 2 minutes, then drain and add to the mixture. Fresh peas will cook slightly faster, so keep an eye on the casserole. Frozen peas are convenient and hold up well in baking, but fresh peas add a bright, sweet flavor if in season.
How do I prevent the biscuits from becoming soggy?
To keep biscuits crisp, ensure they are placed on top of the filling, not mixed in. The cut sides should face down to maximize browning. Also, avoid overloading the filling with liquid – stick to the measurements. If your filling seems too thin, add 1 tablespoon of cornstarch mixed with 2 tablespoons of cold water before baking. Finally, don’t cover the casserole while baking; steam needs to escape.
Can I make this casserole dairy-free?
Absolutely! Use a dairy-free cream soup (such as Pacific Foods brand) and replace the milk with unsweetened almond milk, oat milk, or coconut milk (full-fat for richness). Use dairy-free biscuits – many brands like Pillsbury offer a dairy-free version. Check labels to confirm. The texture will be slightly different but still delicious.
What can I use instead of cream of celery soup?
You can use cream of chicken, cream of mushroom, or cream of broccoli soup. Each will change the flavor profile slightly. For a from-scratch option, make a quick béchamel: melt 2 tablespoons butter, whisk in 2 tablespoons flour, cook 1 minute, then gradually whisk in 1 cup milk and 1/2 cup chicken broth. Cook until thickened, then season with salt, pepper, and a pinch of celery seed.
How many calories per serving?
Each serving (1/6 of the recipe) contains approximately 385 calories. This includes the biscuits, chicken, soup, and milk. The nutrition is provided as an estimate and will vary based on specific brands and any additions like cheese. For a lighter version, use low-fat soup and skim milk, or reduce biscuit pieces to 6 instead of 8.
Can I use homemade biscuit dough instead of canned?
Yes! Use your favorite drop biscuit recipe or a simple 2-ingredient dough (1 cup self-rising flour + 1/2 cup plain yogurt or buttermilk). Drop spoonfuls over the filling instead of cutting canned biscuits. Bake as directed; homemade biscuits may need 2-3 extra minutes. They will be less uniform but equally delicious.
Is it necessary to pre-cook the chicken?
Yes, because the baking time is only 12-15 minutes – not enough to cook raw chicken safely. Use fully cooked chicken: leftover rotisserie, poached, grilled, or canned. For food safety, the filling must reach 165°F. If you want to use raw chicken, cook it first in a skillet until no longer pink, then shred or dice.
Can I double this recipe?
Certainly! Double all ingredients and use a 9×13-inch dish plus an 8×8-inch dish, or a large roasting pan. Increase baking time by 5-10 minutes since the dish will be deeper. Check that the center is hot and bubbly. Leftovers freeze well, so doubling is great for meal prep.