There’s something undeniably cozy and nostalgic about sitting down to a bubbling dish of Chicken Pot Pie Casserole. Imagine all the goodness of a traditional pot pie—creamy filling, savory chicken, colorful veggies, and a golden, flaky crust—baked in one big dish that’s perfect for sharing. This recipe wraps up crowd-pleasing comfort in an easy, weeknight-friendly package, which means fewer steps, less fuss, and more time around the table savoring every bite. Whether you’re feeding family, hosting friends, or prepping make-ahead meals, Chicken Pot Pie Casserole brings everyone together with the flavor and warmth of a classic home-cooked dinner.
Ingredients You’ll Need
The beauty of this recipe is all in its simple, staple ingredients—each one plays a distinct role in building that irresistible flavor and silky texture you crave. Let’s go over what you’ll need and why it matters!
- Cooked, shredded chicken (2 cups): Rotisserie or leftover roast chicken keeps things quick without sacrificing any tender flavor.
- Frozen peas and carrots (1 cup): A colorful, sweet medley that brings tradition and texture in a pinch.
- Frozen corn (½ cup): Adds pops of sweetness and a golden hue with every spoonful.
- Chopped celery (½ cup): For a subtle, savory crunch that balances the creamy filling.
- Chopped onion (⅓ cup): Sautéed onion lays down an aromatic, flavor-packed foundation.
- Unsalted butter (4 tablespoons): The key to a rich roux and that velvety sauce.
- All-purpose flour (⅓ cup): Thickens the filling just the way we love it—luscious but not stodgy.
- Chicken broth (2 cups): Adds depth and infuses savory notes throughout the casserole.
- Whole milk (1 cup): Lends a creamy, silky finish to the sauce.
- Salt (1 teaspoon): Essential for seasoning every layer.
- Black pepper (½ teaspoon): A gentle kick to round out flavors.
- Garlic powder (½ teaspoon): Offers extra savoriness without overpowering the other ingredients.
- Dried thyme (1 teaspoon): Earthy herb notes that give the casserole signature pot pie warmth.
- Refrigerated pie crust or puff pastry (1 sheet): The finishing touch—flaky, golden, and delightfully simple to use.
- Egg (1, beaten, for egg wash): Brushed over the crust for a beautiful, shiny finish.
How to Make Chicken Pot Pie Casserole
Step 1: Prep Your Oven and Baking Dish
Start by heating your oven to 375°F (190°C), making sure your rack is in the center for even baking. Lightly grease a 9×13-inch baking dish with oil or butter so that your Chicken Pot Pie Casserole filling won’t stick and your crust gets that tender edge.
Step 2: Sauté Aromatics and Create the Roux
Melt the butter in a large skillet over medium heat. Add in the chopped onions and celery and sauté until fragrant and softened, about 5 minutes. Sprinkle in the flour and cook everything for another 1–2 minutes, stirring often. This forms your roux—a luscious, thickening base for the creamy sauce.
Step 3: Make the Creamy Pot Pie Sauce
Slowly pour in the chicken broth and whole milk, whisking constantly to prevent lumps. Season with salt, pepper, garlic powder, and thyme. Bring the mixture to a gentle simmer and cook, stirring, until it begins to thicken—usually about 3–4 minutes. You’re looking for a texture that’s pourable but rich.
Step 4: Add the Chicken and Vegetables
Once your sauce has thickened up, stir in the shredded chicken along with the frozen peas and carrots and corn. Give everything a good mix to ensure chicken and veggies are coated in that creamy sauce. This medley becomes the heart and soul of your Chicken Pot Pie Casserole.
Step 5: Assemble the Casserole
Pour the filling into your prepared baking dish and gently spread it into an even layer. Roll out your pie crust or puff pastry enough to cover the top, lay it over the filling, and trim any excess. Crimp the edges against the sides of the dish (or just tuck them in for a rustic look). Cut a few small slits in the pastry to allow steam to escape while baking.
Step 6: Brush and Bake
Brush the entire surface of the crust with the beaten egg for that golden, glossy finish. Pop the dish into the oven and bake for 30–35 minutes, or until the crust is gorgeous and deeply golden, and the filling bubbles invitingly through the vents.
Step 7: Rest and Serve
Remove the casserole from the oven and let it sit for 5–10 minutes before serving. This quick rest lets the bubbly filling settle so that every scoop is creamy and cohesive, and you don’t lose any of that delicious sauce!
How to Serve Chicken Pot Pie Casserole
Garnishes
A sprinkle of fresh parsley or chopped thyme over each portion can make this homey dish feel instantly special. If you want a touch of extra flavor, try grating a little Parmesan over the crust just before serving for a savory finish.
Side Dishes
Chicken Pot Pie Casserole is hearty enough to stand on its own, but it also pairs beautifully with a crisp green salad or some roasted vegetables. Fluffy mashed potatoes or warm, crusty bread are also classic companions—perfect to soak up that extra bit of creamy sauce.
Creative Ways to Present
For an elegant twist, bake the Chicken Pot Pie Casserole in individual ramekins and top each with its own pastry lid. You can even use shaped cutters on the pastry to give the crust a festive touch—think hearts, leaves, or stars! Serving in a cast iron skillet also ups the rustic vibe and keeps the casserole warm at the table.
Make Ahead and Storage
Storing Leftovers
If you find yourself with leftovers (lucky you!), let the casserole cool completely before covering with foil or transferring to airtight containers. The casserole keeps well in the fridge for up to three days, making it great for lunch or dinner the next day.
Freezing
Chicken Pot Pie Casserole can be frozen either before or after baking. For best results, wrap the entire casserole tightly in plastic wrap and foil and freeze for up to two months. If freezing after baking, let it cool to room temperature first. Thaw overnight in the fridge before reheating.
Reheating
To reheat, cover your casserole loosely with foil and pop it into a 350°F (175°C) oven until heated through—typically 20–25 minutes. Remove the foil for the last 5 minutes to help the crust crisp up again. Individual servings can also be microwaved, though the crust will soften a bit.
FAQs
Can I use turkey or another protein instead of chicken?
Absolutely! Turkey works just as well, especially around the holidays, and cooked ham or leftover roast beef can be delicious twists to the classic Chicken Pot Pie Casserole. Just make sure your protein is cooked and shredded or chopped into bite-sized pieces.
How can I make this Chicken Pot Pie Casserole gluten free?
Simply swap the regular flour for your favorite gluten-free all-purpose blend and opt for a gluten-free pastry or pie crust. Many stores carry great gluten-free puff pastry sheets that bake up beautifully.
What can I substitute for milk in the filling?
You can use unsweetened almond milk, oat milk, or even half-and-half for a richer sauce. Coconut milk can work too, but it will add a slight coconut flavor—choose what best fits the taste you want.
Can I add more vegetables?
Yes! Sautéed mushrooms, diced bell peppers, green beans, or even tiny cubes of cooked potato all work wonderfully in Chicken Pot Pie Casserole. It’s an excellent way to use up whatever vegetables you love or have on hand.
Why is my filling runny or too thick?
The consistency of the filling depends on how long you allow it to thicken on the stovetop. If your filling is too runny, let it simmer a bit longer before combining with the chicken and vegetables. Too thick? Just whisk in a splash of broth or milk to loosen it up.
Final Thoughts
If you’re craving classic comfort with a breezy, modern twist, Chicken Pot Pie Casserole is the recipe to try. It’s a joy to make and share, delivering all the nostalgic flavors you love in an easy, crowd-pleasing bake. Don’t wait for a special occasion—give it a spot on your dinner table soon and watch it become a new favorite!
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Chicken Pot Pie Casserole Recipe
- Total Time: 50 minutes
- Yield: 6 servings 1x
- Diet: Non-Vegetarian
Description
Indulge in the ultimate comfort food with this Chicken Pot Pie Casserole. Creamy and flavorful, with tender chicken and vegetables in a savory sauce, all topped with a flaky crust. It’s a simple yet satisfying dish that’s perfect for a cozy family dinner.
Ingredients
Chicken Filling:
- 2 cups cooked, shredded chicken
- 1 cup frozen peas and carrots
- ½ cup frozen corn
- ½ cup chopped celery
- ⅓ cup chopped onion
Sauce:
- 4 tablespoons unsalted butter
- ⅓ cup all-purpose flour
- 2 cups chicken broth
- 1 cup whole milk
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon garlic powder
- 1 teaspoon dried thyme
Crust:
- 1 refrigerated pie crust or 1 sheet puff pastry
- 1 egg (beaten, for egg wash)
Instructions
- Preheat and Prepare: Preheat oven to 375°F (190°C) and grease a 9×13-inch baking dish.
- Sauté Vegetables: In a skillet, sauté onion and celery in butter until softened.
- Add Flour and Broth: Stir in flour, then gradually whisk in chicken broth and milk. Season with salt, pepper, garlic powder, and thyme, and simmer until thickened.
- Combine Ingredients: Stir in chicken, peas, carrots, and corn. Transfer mixture to baking dish.
- Add Crust: Roll out pie crust or puff pastry over the filling, trim, crimp edges, vent, and brush with egg wash.
- Bake: Bake for 30–35 minutes until golden and bubbly. Rest before serving.
Notes
- Rotisserie chicken can be used for convenience.
- Thaw puff pastry before placing over casserole.
- Enhance with sautéed mushrooms or potatoes for added heartiness.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 420
- Sugar: 5g
- Sodium: 580mg
- Fat: 25g
- Saturated Fat: 12g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 3g
- Protein: 23g
- Cholesterol: 100mg
