Craving pot pie? Chicken Pot Pie Casserole topped with homemade bacon cheddar biscuits is a great dinner alternative to traditional pot pie when you don’t want to make a pie crust.

Growing up, I thought I hated pot pie. We would eat those mini frozen pot pies in the famous red box, and although I ate the filling no problem, I always left the crust. Fast forward to last summer when Dad and I visited Philadelphia for the weekend and ate dinner at City Tavern. I had my meal picked out when the server informed us that the special was turkey pot pie with puff pastry. For some reason, that was enough to convince me to get the special. But I don’t like pot pie. That dinner opened the gates to a pot pie obsession. I lost count how many times I’ve made pot pie. When my parents ask what do I want for dinner when I visit, often I reply pot pie. This Chicken Pot Pie Casserole With Bacon Cheddar Biscuits is a modern twist on a retro classic.

One of the main reasons I never liked pot pie was the crust. I have never been a fan of pie crust and opt for alternatives such as puff pastry. However, when I saw this biscuit-topped version in one of my magazines, I knew I had to try it. The original recipe made a creole-inspired filling, but I kept my traditional filling with chicken, carrots, peas, mushrooms, and potatoes then topped with the bacon cheddar biscuits.

It’s easier than you think. The biscuits are a quick mix of flour, butter, cheese, bacon, chives, and cream. No yeast, no rising, no wait time. Just mix, knead, roll, and cut. While the chicken filling is baking for the first 15 minutes, I was able to prepare the biscuits and have them ready when 15 minutes was up. How’s that for quick and easy?

Chicken Pot Pie Casserole is ultimate comfort food. Maybe that’s why I crave it so much. You can speed up the cooking process by using already-cooked chicken, whether it’s rotisserie chicken shredded up or leftover chicken from the night before. You can even skip peeling and cutting carrots if you use frozen carrots and peas.
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Chicken Pot Pie Casserole With Bacon Cheddar Biscuits
Craving pot pie? Chicken Pot Pie Casserole topped with homemade bacon cheddar biscuits is a great dinner alternative to traditional pot pie when you don’t want to make a pie crust.
Ingredients
- 2 chicken quarters* (see Note)
- 1/4 cup (2 ounces or 4 tablespoons) butter (add pinch of salt if unsalted)
- 1 small onion, peeled and chopped (roughly 1/2 cup)
- 2 garlic cloves, minced
- 1/4 cup all-purpose flour
- 2 carrots, peeled and chopped (roughly 1 cup)
- 2 cups chicken broth
- 1 medium potato, peeled and cubed (roughly 1 cup)
- 1/2 cup frozen peas (can stay frozen)
- 2 tablespoons heavy whipping cream or milk
- Salt and pepper, to taste
Biscuits
- 1/4 cup (2 ounces or 4 tablespoons) unsalted butter, cold and cut into 8 pieces
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup shredded cheddar cheese
- 2 tablespoons bacon, cooked and crumbled
- 1 tablespoon fresh chives, chopped
- 1/2 cup heavy whipping cream
Instructions
- Add chicken to a large pot and add enough water to cover by 1 inch. Bring to a boil then turn down to a simmer and cover. Cook 30-45 minutes or until the chicken is completely cooked through at 165F. Drain the water and let the chicken cool. Once cool enough to handle, shred the meat off of the bones, discarding skin and bones.
- Preheat oven to 425F degrees. Have a 2 quart casserole dish or 9x9 pan ready.
- In a Dutch oven or large pot, melt the butter. Add the onions, garlic, and carrots and cook until onions and carrots start to soften, about 5 minutes. Add the flour and stir until a roux (paste) forms. Slowly whisk in the chicken broth.
- Bring to a boil then add the potatoes and peas. Cook until the potatoes are soft but not mushy, about 10-15 minutes (stir often because the potatoes will stick to the bottom). Stir in the cooked chicken and cream/milk. Season with salt and pepper as needed (I usually add up to 1 teaspoon salt, depending on the broth). Remove from the heat and spoon into the casserole dish. Bake for 15 minutes.
- While the filling is baking, make the biscuits. In a large bowl, combine the cold butter pieces, flour, baking powder, and salt. Cut with a pastry cutter until the mixture is crumbly and looks like small pebbles. Add the cheese, bacon, chives, and cream, stirring until everything is moistened.
- On a lightly floured surface, knead the dough lightly, about 3-4 times. Roll out the dough to 3/4-inch thickness. Using a 2 1/2-inch round cookie cutter or glass, cut out roughly 12 biscuits (you may have to gather up the scraps and roll out again).
- When the filling is done baking, remove from the oven and top with the biscuits (if not all biscuits fit, you can put them on a separate cookie sheet). Bake another 25 minutes or until the biscuits are golden brown and filling is bubbly.
Notes
*I prefer chicken quarters, but feel free to use your favorite cut of chicken, including chicken breast. You can also bake or grill the chicken rather than poaching as directed.
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Helene Dsouza I Masala Herb says
I like your first shot Carla and I am getting the taste for chicken after reading through your recipe. yum!
Angel says
Well I am going to try this for dinner tonight. looks amazing. And I think my favorite part is I have everything to make this in my house (with a few modifications).
Shannon @VillageGirlBlog says
Yum! I love pot pies with biscuit toppings. Cheddar Bacon? Genius!
Jen @JuanitasCocina says
I’ve been told I need to make this. Immediately.
[email protected] says
You had me at bacon, Carla. I mean, a pot pie is nice and all, and I was thinking it would be a nice family meal . . . until I read bacon. Wow–that would elevate even the most humble pot pie into great things.
Thanks!
Wendy (The Weekend Gourmet) says
I would this and come back for seconds…I love a good pot pie! Yum…great job!
Paula @ Vintage Kitchen says
I love pot pie, especially chicken, it sends me back to my grandmother´s house when I was a kid. Those biscuits sound amazing on their own too! I love this recipe Carla
Katie says
I am SO with you about the pie crust thing! When I had pot pies in the past, I would leave out the crust, pushing it to the side of my plate. I LOVE the idea of a biscuit topped pot pie though – crispy, flaky….perfect!!!!
Lane @ Supper for a Steal says
I would eat these biscuits on their own too, they sound so yummy. I have never been a huge pot pie fan either so maybe I need to give this recipe a shot.
Jennie @themessybakerblog says
Happy #SS, twin. Your casserole looks amazing and those biscuits sound dreamy.
Sarah Reid, RHNC (@jo_jo_ba) says
Holy! That is one mean version of Chicken Pot Pie!
Brianne @ Cupcakes & Kale Chips says
City Tavern is such a fun restaurant! And the biscuits here are awesome! I am not a big crust fan.
Jenne Kopalek says
Looks so pretty! I’d have a hard time eating it because it’s so pretty. By the way, I love bacon, so I am definitely going to have to try this soon.
Kayle (The Cooking Actress) says
Dyyyiiiing over those bacon cheddar biscuits!!!! They look like the perfect accompaniment to the filling portion of a pot pie ;)
Anne @ Webicurean says
I love pot pies, and I do love the crust too, but those bacon cheddar biscuits have me drooling. And you need to stop that. Every time I come here I find myself drooling!
Tara says
Oh yum, that looks crazy good!!
Erin @ Dinners, Dishes and Desserts says
Great twist on an old classic! I would eat this any day, the biscuits sound amazing!
Conni Smith says
Oh, nothing says “home” more than pot pies!!!
Hezzi-D says
I will admit I’m not a huge pot pie fan but I’m loving the bacon cheddar biscuits on top. This may actually make me change my mind about this dish!
Alex says
What a great idea for when my parents-in-law come to visit.
Chung-Ah | Damn Delicious says
Amazing! I love that you topped these off with biscuits! Will definitely have to try that.
DB-The Foodie Stuntman says
I like the way you’ve updated this. Retro, indeed!
Chris Baccus says
Topped with bacon cheddar biscuits. And here I thought I had the best chicken pot pie recipe. I have a feeling this one wins.
Liz says
Pot pie is one of my hubby’s favorites…and yours is the most tempting version I’ve ever seen! I love that gorgeous biscuit topping! I hope to try this soon :)
[email protected] says
Love the update on your Chicken Pot Pie! And I love it with a biscuit topping.
Juliana Loh (@bilbaobab) says
This looks amazing! comfort food for winter. thanks for sharing the recipe and drool-worthy photos!
Susan says
Seriously bacon cheddar biscuits? Who wouldn’t like pot pie after this!
Heather @girlichef says
Okay…first of all, I absolutely LOVE pot pie. It was one of my favorite comfort foods as a kid – but this is insane, I need it in my life. That biscuit topping is fabulous!
Nancy @ gottagetbaked says
I squealed a loud, excited “YES!” when I saw the title of your post – I adore pot pie and the bacon cheddar biscuit topping is genius. This is the epitome of comfort food. I love your casserole dish too – it’s gorgeous!
Linda | The Urban Mrs says
Yum! I get the reason why you fell in love with pot pie now. What a lovely dish!
Bea says
We love, love, love pot pies. I could eat a portion right through the screen, Carla. It looks amazing!
Brandie (@ Home Cooking Memories) says
Well, I definitely like pie crust, but I’m up for anything and your biscuit topped chicken pot pie looks amazing!
Renee says
So I always ate the crust and left the middle. That white gravy like stuff turned me off so much. You recipe though is incredible. I think if I made this my husband would eat the whole thing. You have no idea how much he love pot pie, and chicken, and biscuits. Fabulous comforting recipe Carla.
Karen Hartzell (@InTheKitchenKP) says
Oh helllllooooo BACON! I love adding the bacon and cheddar to the biscuits for another layer of flavors! Great addition!
Faye Leong says
Carla, I think I have the same taste as yours, as I am attracted with the Bacon Cheddar Biscuits topping:D
Sarah says
I’m not a huge fan of pie crust either. Chicken pot pie topped with bacon cheddar biscuits sound way better to me. Looks really delicous Carla. Doing a great job cooking more savory dishes my friend!
Alaiyo Kiasi says
This is simply gorgeous–so elegant and inviting looking. Kudos!
Cheers,
Alaiyo
Amy Kim (@kimchi_mom) says
I’m with you on chicken pot pies until I made something similar to this this. But I love the bacon cheddar biscuits! Gotta try this!
Kim Bee says
Swoon, this is so cool Carla. Love recipes like this. Great for busy weeknights.
Amanda @ MarocMama says
I would take those biscuits as a topping any day – looks fantastic!
Janelle says
Okay, so I consider myself pretty knowledgeable in the kitchen, but I admit I’ve never read a recipe that called for “chicken quarters.” How much chicken is needed for this recipe, by either weight or volume? And if I wanted to bake the biscuits alone, what would those instructions be (temp/time)?
Carla says
Chicken quarters refers to the drumstick still attached to the thigh. Sometimes they might be labeled as leg quarters. For the weight, it’s roughly 1 pound of chicken.
Carla says
Forgot to answer your biscuit question! I haven’t baked them alone, but I’d say 425F for roughly 10-15 minutes. Check on them after 10 minutes to see if they are golden brown. If not, bake them a few more minutes.
Jenn says
Have you ever made this and frozen it?
Carla says
I’ve refrigerated it before as I made it to take to friend’s house for a family meal. I made the filling, put it in the casserole dish and let cool. Then I made the biscuit dough. I put plastic wrap on top of the filling, put the unbaked biscuits on top, covered it with more plastic wrap, then stuck it in the fridge. When I arrived at my friend’s house, I removed the plastic wrap and baked until the biscuits were done on top. I’m sure you could do the same thing and freeze it as long as it’s properly wrapped to protect from freezer burn.
Hillary says
Wondering why you discard the water you boiled the chicken in instead of using it to make your own chix stock, which you add later anyway?
Carla says
You can certainly save it and make your own chicken stock if you’d like.
techlazy.com says
My Mom owned several restaurants while I was a kid and this was alway a favorite with her patrons. I love the combination of Rye, cheese, onions and ground beef. Ohh la la, this is a winner!
blogginggyan.com says
ummy… it looks crazy good. I have to try this. :)
Priyanshu Raj says
All of these Dishes are looking tasty…
I love Chicken <3
Mohit Kumar says
Looks delicious.
Going to make this dish in the next upcoming days.
Thanks for the recipe.
Carla says
Let me know how it turns out!
Mohit Kumar says
Sure. I will.
Manish says
I’m with you on chicken pot pies until I made something similar to this-this. But I love the bacon cheddar biscuits! Gotta try this!
Carla says
Let me know how you like it!
David Smith says
Looks delicious. Going to make this dish in the next upcoming days. Thanks for the recipe.
Carla says
You’re welcome! Let me know what you think.
David Smith says
I made this dish and guess what everyone liked it so much. This is amazing feeling for me! Pot pie is one of my wife’s favorite.
Regards,
David
Carla says
Wonderful! Glad it was a big hit.
Amanda says
I made this the last night, and I’ll tell you what, this is just dreamy! I can’t wait to make this for the family to show them what a chicken pot pie can taste like!
Carla says
Wonderful! Glad you enjoyed the recipe.