Creamy Chicken Pot Pie Casserole with Golden Biscuit Topping

This lighter Chicken Pot Pie Casserole is packed with vegetables, lean chicken and a rich, creamy pot-pie flavor—without the biscuit topping. It’s an easy, family-friendly dinner that’s perfect for meal prep and feeds a crowd.

What is Chicken Pot Pie Casserole?

Chicken pot pie casserole captures all the comforting flavors of traditional pot pie—tender chicken, carrots, celery, peas, mushrooms and a creamy sauce—but is baked in a casserole dish and served over rice rather than topped with biscuits. This format saves time and simplifies preparation while still delivering a satisfying, wholesome meal.

Compared to making individual pot pies or a biscuit-topped pie, this casserole is faster and easier to prepare, and it stores well for leftover lunches or quick weeknight dinners.

What vegetables are in this casserole?

If you want a veggie-forward casserole, this recipe is an excellent base. The classic mix includes:

• Carrots
• Celery
• Peas
• Onion
• Mushrooms (crimini)

You can easily add more vegetables (details below) to increase fiber and nutrients without sacrificing flavor.

What about the biscuit?

This recipe intentionally replaces a biscuit or crust with a rice base—either quick-cooking white or brown rice—to give it a true casserole texture. If you prefer biscuits on the side, they make a delicious accompaniment, but they are not necessary for a hearty meal.

Easy ingredient swaps

Small swaps make this classic comfort dish healthier or suitable for special diets. The recipe uses a simple homemade roux—white whole wheat flour works well instead of all-purpose. Other easy swaps:

Extra vegetables: Add any of the following to boost volume and nutrition:

• Broccoli
• Cauliflower
• Kale
• Bell pepper
• Green beans
• Potato or sweet potato (cut small)

Brown rice: Use quick-cooking brown rice instead of minute white rice. It works the same in this recipe; liquid ratios do not need to change.

Gluten-free: Substitute an all-purpose gluten-free flour in the roux to make the casserole gluten-free. This swap has been tested and performs well.

Chicken Pot Pie Casserole Q&A

Can you make this gluten-free?

Yes. Replace the white whole wheat flour in the roux with a gluten-free all-purpose flour blend. The texture and flavor remain very close to the original.

Can you use a different kind of rice?

Quick-cooking brown rice is an acceptable swap. Avoid standard long-cooking rice unless you adjust liquid ratios and bake time—those variables have not been tested here.

Can you freeze this casserole?

Freezing is not recommended because the casserole contains dairy. Freezing and reheating dairy-based sauces can change their texture and cause separation.

How do you reheat leftovers?

Microwave individual portions on high for about 90 seconds, or reheat on the stovetop in a covered pan over low–medium heat until warmed through.

Can I use cornstarch to thicken?

A cornstarch or tapioca slurry can thicken the sauce, but the recipe favors a classic roux for best flavor and texture. Starches can sometimes leave an off taste if overused.

More of our favorite chicken casseroles

• Southwestern Chicken Casserole
• Chicken Enchilada Casserole
• Chicken Tikka Masala Casserole
• Our Best Chicken Casserole Recipes
• Chicken Broccoli and Rice Casserole

Easy Chicken Pot Pie Casserole — Recipe Card

Prep: 20 mins   Cook: 55 mins   Total: 1 hr 15 mins   Servings: 8

Ingredients

• 2 tablespoons olive oil
• 2 tablespoons butter
• 8 oz crimini mushrooms, chopped (~3 cups)
• 1 small yellow onion, diced
• 4 cloves garlic, smashed and minced
• 3 medium celery stalks, chopped (1/2-inch pieces)
• 3 medium carrots, chopped (1/2-inch pieces)
• 1 tablespoon garlic powder
• 1 tablespoon onion powder
• 1/4 cup white whole wheat flour (or gluten-free all-purpose)
• 1 1/2 cups 2% milk (or preferred milk)
• 1 1/2 cups minute white rice (minute brown rice works too)
• 1 cup frozen green peas
• 1.5 lbs boneless skinless chicken breast, cut into 1-inch chunks
• 3 cups chicken broth
• 1/8 teaspoon black pepper, plus more for serving
• 1/4 teaspoon salt, or more to taste

Instructions

1. Preheat oven to 375°F. Grease a 9×13-inch casserole dish with nonstick spray.
2. Heat a large Dutch oven over medium-high heat. Add olive oil and butter until shimmering.
3. Add mushrooms and sauté 3–4 minutes to release moisture and develop color.
4. Add onion, garlic, celery, carrots, garlic powder and onion powder. Cook another 3–4 minutes until vegetables begin to soften.
5. Sprinkle flour over the vegetables and stir with a wooden spoon to form a roux. The flour should absorb excess liquid and form a paste that coats the vegetables.
6. Reduce heat to medium and slowly whisk or stir in the milk, continuing to stir until the mixture thickens. Remove from heat.
7. In the prepared casserole dish, combine the minute rice, frozen peas and diced chicken. Pour in the vegetable-milk mixture and mix to combine.
8. Add chicken broth, black pepper and salt. Stir until evenly combined.
9. Cover the casserole with foil and bake at 375°F for 30 minutes.
10. Remove foil and continue baking 20–25 minutes, or until most of the liquid is absorbed and the rice is tender.
11. Let the casserole rest at least 10 minutes to thicken fully before serving.
12. Serve with freshly ground black pepper and biscuits if desired.

Nutrition (per serving, approximate)

• Calories: 307 kcal
• Carbohydrates: 30 g
• Protein: 26 g
• Fat: 9 g
• Fiber: 3 g
• Sugar: 5 g

Nutrition information is an approximation and should be used as a guideline.

Enjoy this creamy, veggie-packed chicken pot pie casserole as a weeknight staple or an easy dish to feed guests. It’s versatile, forgiving and full of comforting pot-pie flavor—without the fuss of making a crust.