Chicken Pot Pie Casserole

Chicken Pot Pie Casserole is a comforting, hearty, and flavorful dish that transforms the classic chicken pot pie into an easy, family-friendly casserole. Packed with tender chunks of chicken, vegetables, and a creamy, savory sauce, all topped with a golden, flaky crust, this dish is perfect for weeknight dinners, potlucks, or cozy weekends at home.

Unlike traditional chicken pot pie, this casserole version is quicker to prepare and easier to serve. The layers of tender chicken, creamy sauce, and buttery topping provide a satisfying bite every time. It’s a nostalgic dish that brings warmth and comfort to the table, perfect for all ages.

Why I Love This Recipe

I love this recipe because it combines the flavors of a traditional chicken pot pie with the convenience of a casserole. There’s something incredibly satisfying about the creamy chicken and vegetables paired with a crisp, buttery topping. It’s versatile, forgiving, and perfect for using leftover chicken or rotisserie chicken.

Additionally, it’s a dish that appeals to everyone—adults love the savory flavor, and kids adore the cheesy, creamy topping. It’s also a great way to pack in vegetables in a delicious way, making it both nutritious and indulgent.

Why It’s a Must-Try Dish

• It’s comfort food at its finest, perfect for cozy dinners.
• Easier and quicker than traditional chicken pot pie.
• A complete meal in one dish, packed with protein and vegetables.
• Family-friendly and universally loved.
• Freezes well for make-ahead meals or leftovers.

Recipe Details

• Preparation Time: 20 minutes
• Cooking Time: 40–45 minutes
• Total Time: 1 hour 5 minutes
• Servings: 6
• Course: Main Course
• Cuisine: American / Comfort Food
• Estimated Calories: 450–550 per serving

Ingredients

For the Filling:

• 2 tablespoons butter
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 2 cups cooked chicken, diced
• 1 cup carrots, diced
• 1 cup peas (fresh or frozen)
• 1 cup celery, diced
• 1/4 cup all-purpose flour
• 2 cups chicken broth
• 1 cup milk or half-and-half
• 1 teaspoon dried thyme
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper

For the Topping:

• 1 sheet puff pastry or refrigerated pie crust
• 1 egg, beaten (for egg wash)
• Optional: shredded cheddar or Parmesan cheese for extra flavor

Cooking Directions

1. Preheat the oven to 400°F (200°C).
2. In a large skillet, melt butter over medium heat. Add onions and garlic, sauté until fragrant and translucent.
3. Add carrots and celery; cook for 3–4 minutes until slightly tender.
4. Stir in flour and cook for 1 minute to form a roux.
5. Slowly whisk in chicken broth and milk. Cook until the mixture thickens.
6. Stir in cooked chicken, peas, thyme, salt, and pepper. Remove from heat.
7. Transfer the filling to a greased 9×13-inch baking dish.
8. Roll out puff pastry or pie crust and place over the filling. Trim edges and crimp as desired. Cut small slits in the top for steam to escape. Brush with beaten egg.
9. Bake for 25–30 minutes or until the crust is golden brown and filling is bubbly.
10. Remove from oven and let rest for 5 minutes before serving.

Step-by-Step Preparation Method

1. Preheat oven: 400°F (200°C).
2. Sauté vegetables: Melt butter, cook onions and garlic until translucent, then add carrots and celery.
3. Make the sauce: Stir in flour, cook briefly, then whisk in chicken broth and milk until thickened.
4. Add chicken and peas: Stir in cooked chicken, peas, thyme, salt, and pepper.
5. Assemble casserole: Pour filling into baking dish. Top with puff pastry or pie crust, trim edges, and cut slits. Brush with egg.
6. Bake: 25–30 minutes until golden brown.
7. Rest and serve: Let cool slightly before slicing and serving.

How to Serve

• Serve warm with a side salad or steamed vegetables.
• Pair with crusty bread for extra comfort.
• Top with fresh parsley for garnish.

Recipe Tips

• Use rotisserie chicken to save time.
• Pre-cook vegetables slightly to ensure they’re tender after baking.
• Egg wash gives a beautiful golden crust.
• Add a sprinkle of cheese on top before baking for extra flavor.
• Let the casserole rest for 5 minutes to make slicing easier.

Variations

Vegetable-Loaded: Add mushrooms, green beans, or corn.
Cheesy Chicken Pot Pie: Stir shredded cheddar or Gruyère into the filling.
Low-Carb: Use cauliflower crust instead of puff pastry.
Herb-Infused: Add rosemary, sage, or tarragon to the filling.
Spicy Twist: Add a pinch of cayenne pepper or smoked paprika to the sauce.

Freezing & Storage

• Refrigerator: Store leftovers in an airtight container for 3–4 days.
• Freezer: Assemble the casserole (uncooked) and freeze for up to 2 months. Thaw overnight and bake as directed.

Special Equipment Needed

• Skillet or sauté pan for filling
• 9×13-inch baking dish
• Rolling pin (if using puff pastry)
• Whisk for sauce
• Knife and cutting board

FAQ

Q: Can I use frozen vegetables?
Yes, just thaw and drain excess water before adding to the filling.

Q: Can I make individual servings?
Yes, use small ramekins and bake 20–25 minutes until golden.

Q: Can I make this gluten-free?
Yes, use a gluten-free flour for the sauce and a gluten-free pie crust.

Q: Can I use leftover chicken?
Absolutely! Leftover rotisserie or roasted chicken works perfectly.

Q: Can I make this ahead of time?
Yes, prepare the filling in advance, cover, and refrigerate. Assemble with pastry before baking.

Conclusion

Chicken Pot Pie Casserole is the ultimate comfort food—a creamy, hearty, and flavorful dish that’s perfect for family dinners, meal prep, or special occasions. Easy to make, customizable, and packed with tender chicken and vegetables, it delivers all the flavors of traditional chicken pot pie with less effort. With its golden, flaky crust and creamy filling, this casserole is a must-try recipe that will quickly become a family favorite.