This Buttermilk Biscuits Chicken Pot Pie Casserole is the definition of comfort food. It's a rich, full-flavored dish that's ideal for a cold evening or family gathering. The chicken filling, which is luscious and creamy and chock-full of vegetables, is topped with light, golden-brown buttermilk biscuits, so it's as beautiful as it is delicious. It's the kind of food that gets you all fuzzy and cozy on the inside, you know, the kind of food that makes you get up and slip into those fuzzy PJs and have a great movie!

This is a labor of love—I actually did make it years ago when I was homesick and pining for my grandma's pot pie. I hope you'll enjoy it as much as I do! Let's get started.

Chicken Pot Pie Casserole with Buttermilk Biscuits

Name: Chicken-Pot-Pie-Casserole-with-Buttermilk-Biscuits
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 6
Cuisine: Dinner
Ingredients: 2 cups Cooked chicken, shredded; 1 cup Carrots, chopped; 1 cup Peas, frozen; 1/2 cup Celery, chopped; 1 can (10.75 oz) Cream of mushroom soup; 1/2 cup Milk; 1 tsp Salt; 1/2 tsp Black pepper; 1/2 tsp Dried thyme; 2 cups All-purpose flour; 4 tsp Baking powder; 1 tsp Salt; 1 tbsp Sugar; 1/2 cup Cold unsalted butter, cut into cubes; 3/4 cup Buttermilk

A classic comfort food elevated! This Chicken Pot Pie Casserole boasts a creamy chicken and vegetable filling, topped with homemade buttermilk biscuits— pure comfort.

⏳ Yield & Time

Yield: 6 servings

Preparation Time: 15 minutes

Cook Time: 30 minutes

Total Time: 45 minutes

📖 Instructions

Preheat your oven to 375°F (190°C). Grease a 9x13 inch baking dish. This is crucial for easy removal later—trust me, you don't want to deal with a stuck casserole!
In a large bowl, combine the cooked chicken, carrots, peas, celery, cream of mushroom soup, milk, and seasonings. Mix well. Make sure everything is nicely incorporated—we want an even distribution of flavor in every bite!
Pour the chicken mixture into the prepared baking dish. Spread it evenly to ensure even cooking and a beautiful presentation. This step is so satisfying!
For the buttermilk biscuits: In a separate large bowl, whisk together the flour, baking powder, salt, and sugar. Don't skip this step; it's essential for light and fluffy biscuits!
Cut in the cold butter using a pastry blender or your fingertips. Work quickly to prevent the butter from melting. The colder the butter, the flakier the biscuits!
Gradually add the buttermilk, mixing until just combined. Don't overmix; a few lumps are okay. Overmixing leads to tough biscuits, so be gentle!
Turn the dough out onto a lightly floured surface and gently pat it to about 1-inch thickness. Use a biscuit cutter or a knife to cut out biscuits. If you’re feeling creative, try different shapes! I once made star-shaped biscuits for a holiday party—so cute!
Place the biscuits on top of the chicken mixture in the baking dish. Arrange them closely together to cover the casserole. They’ll puff up beautifully as they bake!
Bake for 30-35 minutes, or until the biscuits are golden brown and the casserole is bubbly and hot. Check for doneness by inserting a toothpick into the center of a biscuit; it should come out clean. If you are impatient (like me!), you can use a meat thermometer to check the internal temperature, which should be around 165°F (74°C).
Let the casserole cool slightly before serving. This allows the filling to set a bit and makes it easier to serve. But honestly, who can wait?! It's so tempting, just a little warning!

📝 Notes

You can use rotisserie chicken to save time.
For extra flavor, add a tablespoon of chicken broth or dry sherry to the chicken mixture.
Feel free to experiment with other herbs and spices.
Make sure your butter is very cold for flaky biscuits!