Chicken Pot Pie Casserole (Easy Biscuit Topping)

This chicken pot pie casserole skips pie dough and uses a simple biscuit topping over a creamy chicken and veggie filling. Prep: 10 minutes. Bake: 25 to 30 minutes at 375°F.

If you’ve ever wanted chicken pot pie but didn’t want to deal with making a crust… this is for you. I love traditional pot pie before, but it’s a project. Rolling dough, getting it just right, hoping it bakes through properly… it can be a lot when all you really want is something warm and filling.

But this crustless chicken pot pie recipe is way easier. It has everything I actually want in a pot pie: tender chicken, soft vegetables, and a creamy, savory sauce. Just without the crust. I’ve tested this casserole both in cast iron and in a separate baking dish, and it’s my go-to when I want pot pie flavor without making pastry.

What is a No Crust Chicken Pot Pie?

A no crust chicken pot pie is exactly what it sounds like: a chicken pot pie made without the traditional pastry crust. In this version, “no crust” means no pie dough. Instead, you add a soft biscuit-style topping right on top of the creamy filling before baking.

Instead of wrapping everything in dough, you build a thick, creamy filling with chicken, vegetables, and a simple sauce, then bake it as a casserole. This helps because you still get all the comforting flavor of a classic pot pie, but with less work and fewer steps.

I also think it is a bit lighter and easier to pull together on a busy day, especially when you’re using ingredients you already have on hand.

Why I Make This No-Crust Pot Pie Instead (It’s Easier)

I don’t always want to make a traditional chicken pot pie because of the extra time needed to make the crust and refrigerate it. So when I’m in the mood for the taste and comfort of homemade chicken pot pie, I love this easy casserole. You build the filling in one pan, then bake it with a quick biscuit topping until golden and bubbly.

Why This Recipe Works

Instead of relying on a crust, we build flavor in the pan first, thicken the filling properly, and bake it just long enough to bring everything together

You basically just sauté onions and veggies for flavor, thicken with a quick roux, broth, and milk, and top with biscuit dough and bake until golden.

This helps because the casserole feels complete on its own. You’re not depending on pastry for structure or satisfaction.

This is a full meal in one dish!

What You Need to Make It

Before you start, let’s talk through the ingredients for a minute, because a few small choices here can really make a difference in how your chicken pot pie casserole turns out.

Chicken – This is a great place to use what you already have. Leftover roasted chicken or rotisserie chicken works perfectly and adds a lot of flavor without extra effort. If you’re starting from scratch, just make sure it’s cooked and tender before adding it in.

Potatoes – I like using russet potatoes because they soften nicely and help give the filling body. You don’t need to peel them if you don’t want to … just dice them small so they cook through evenly.

Vegetables – Onion and carrots are your base here. They add sweetness and depth as they cook, so don’t skip that first step of letting them soften in the pan. Fresh garlic makes a difference too, but if you only have garlic powder, that will still work.

Broth/stock and milk – These two create that creamy, comforting sauce. A good chicken broth or stock will give you the best flavor, especially if it’s homemade chicken stock, but store-bought works just fine. The milk softens the richness and keeps it from feeling too heavy.

Butter and flour – These two thicken everything. This is what turns it from a soup into a proper pot pie filling, so make sure you give the flour a minute to cook before adding the liquid.

Nothing here needs to be fancy. This recipe works best when you use simple, real ingredients and let them come together naturally.

How to Make Chicken Pot Pie Casserole

This casserole isn’t difficult, but a few small things make a big difference:

Don’t Skip Cooking the Vegetables First

Raw onions, carrots, and celery release moisture as they cook. Giving them a few minutes in the skillet first softens them, develops their flavor, and keeps the filling from tasting watery.

Let the Sauce Thicken Before Baking

The filling should resemble a thick gravy before it goes into the baking dish. If it seems thin on the stovetop, it will still be thin after baking.

When you drag a spoon through the sauce, it should leave a trail for a second before slowly filling back in.

Rotisserie Chicken Works Beautifully

This recipe is one of my favorite ways to use leftover chicken or a store-bought rotisserie chicken. Since the chicken is already cooked, you’re simply warming it through while the casserole bakes.

Watch the Topping, Not the Clock

Ovens vary. The casserole is done when the topping is deeply golden brown and the filling is bubbling around the edges.

If the topping is browning too quickly, loosely cover it with foil and continue baking until the filling is hot and bubbly.

Let It Rest Before Serving

The filling will look very loose right out of the oven. Give it about 10 minutes to settle before serving. This allows the sauce to thicken slightly and makes the casserole much easier to scoop.

Variations You Can Try

This is a flexible recipe, so you can adjust it based on what you have.

• Add peas, celery, or other vegetables if you have them
• Use leftover turkey instead of chicken
• Add a little cheese for a richer version
• Use Bisquick or a similar biscuit mix for the topping, even refrigerated crescent rolls, instead of making it from scratch

Whatever works for you!

Can You Add in Other Vegetables?

Yes. Add firm fresh veggies with the potatoes and carrots, and stir in quick-cooking veggies like peas during the last 2 to 3 minutes of simmering so they do not turn mushy.

Can I make this ahead of time?

Yes, you can absolutely make this ahead of time, and it’s actually a great option if you want dinner ready with less effort later. In my experience, the best way to do this is to prepare the filling completely, transfer it to your baking dish, and then cover and refrigerate it before baking.

When you’re ready to cook, just let it sit on the counter for about 20–30 minutes so it’s not ice cold, then bake as directed in my recipe. This helps because the casserole heats more evenly and you won’t end up with a cold center. You can also bake it fully ahead of time and reheat it later, and don’t worry if it thickens a bit in the fridge … that’s totally normal, just add a small splash of milk or broth when reheating if needed.

Can you freeze chicken pot pie casserole?

Yes. For best texture, freeze the filling separately and add fresh biscuit topping before baking. If freezing fully baked, thaw overnight in the fridge and reheat covered until hot, then uncover briefly to re-crisp the topping.

How to Store Leftovers

This stores really well, which makes it a great make-ahead meal. Let it cool, then transfer to an airtight container and refrigerate. It will keep for:

• 3 to 4 days

The next day, it’s even better. The flavors settle in and the sauce thickens a bit more.

To reheat: Microwave individual portions for speed, or reheat in a 350°F oven covered for 15 to 20 minutes, then uncover for 5 minutes to re-crisp the biscuit topping.