Yes, there are two ways you can prep this casserole for the freezer: 1. Fully baked: Prepare the casserole as directed and bake it fully. Allow the casserole to cool to room temperature, then cover with a double layer of aluminum foil and freeze for up to 3 months. To reheat, transfer the casserole from the freezer to the refrigerator 24 hours prior to baking. Then, bake just until heated through. 2. Freeze without the biscuits: You may also freeze just the pot pie filling portion of the casserole, either in a freezer-safe bag or in a casserole dish; cover and freeze up to 3 months. To assemble, allow the filling to thaw, then place it in a casserole dish. Prepare the drop biscuit dough as directed, and then assemble the casserole and bake.