Get ready to meet your new go-to comfort classic: Chicken Pot Pie Casserole. This recipe brings together everything you love about the traditional pot pie into one easy, bubbly-baked casserole. Each bite is a perfect harmony of juicy chicken, colorful veggies, a creamy herb-flecked sauce, and that golden, buttery topping. Whether you’re feeding your family on a busy weeknight or looking to make a crowd-pleaser for your next gathering, this Chicken Pot Pie Casserole will win everyone over with its simplicity and irresistible flavor.
Ingredients You’ll Need
With just a handful of kitchen staples and a smattering of vibrant vegetables, you’ll be amazed at how these basic ingredients come together for unforgettable flavor. Each one plays a special role in making the Chicken Pot Pie Casserole creamy, savory, and full of homey goodness.
- Unsalted butter: Adds rich flavor and helps saute the onions and garlic for a tasty base.
- Yellow onion: Gives a savory-sweet depth to the filling — dice it small so it melts right in.
- Garlic: Brings a punch of aroma; freshly minced always offers the best taste.
- Cooked chicken: Shredded rotisserie chicken is a speedy shortcut with lots of flavor.
- Frozen peas: Little pops of sweetness and color that won’t overcook.
- Frozen diced carrots: Ready to go — these carrot cubes get tender and mellow in the sauce.
- Frozen corn: Adds a chewy sweetness that rounds out every bite.
- All-purpose flour: Key for thickening the sauce — be sure to cook it briefly for a no-raw taste.
- Chicken broth: Provides the savory backbone and makes the sauce extra comforting.
- Whole milk: Gives the sauce that creamy, decadent texture.
- Salt: Brings all the flavors together — don’t skip it!
- Black pepper: For just the right amount of cozy, gentle heat.
- Dried thyme: Infuses the casserole with classic herbal notes.
- Dried parsley: Lends fresh, grassy brightness and flecks of green.
- Refrigerated pie crust or biscuit dough: The all-important golden topper — both options work deliciously.
- Nonstick cooking spray: Makes sure nothing sticks so you get every last scoop.
How to Make Chicken Pot Pie Casserole
Step 1: Prep Your Oven and Baking Dish
Start by preheating your oven to 400°F (200°C) and give your baking dish a quick spritz of nonstick cooking spray. This ensures that your Chicken Pot Pie Casserole comes out easy as pie, with no scraping or sticking later.
Step 2: Make the Savory Base
In a large skillet over medium heat, melt the butter. Toss in those diced onions and saute for about 3 to 4 minutes until they’re soft and fragrant. Next, add the minced garlic and give it a quick one-minute stir — your kitchen will smell amazing already!
Step 3: Build the Creamy Sauce
Sprinkle in the all-purpose flour and mix well, letting it cook for 1 to 2 minutes. This forms a beautiful roux that makes the filling thick and luscious. Slowly whisk in the chicken broth and milk, stirring constantly to prevent lumps. Let this come to a gentle simmer for 3 to 4 minutes until you see it thicken into a silky sauce.
Step 4: Add Chicken and Veggies
Stir in the cooked chicken, peas, carrots, and corn, then season with salt, black pepper, dried thyme, and dried parsley. Mix everything together until it’s all well combined and heated through. This is where Chicken Pot Pie Casserole gets all its colorful appeal and cozy flavor!
Step 5: Assemble and Top
Pour the creamy filling into your prepared baking dish and spread it out for a nice even layer. Top with your choice of refrigerated pie crust (simply unroll and fit to cover the top) or scatter chunks of biscuit dough for pillowy golden bites. Either way, you’re in for a treat.
Step 6: Bake to Golden Perfection
Slide the dish into your preheated oven and bake for 20 to 25 minutes. The topping should be a beautiful golden brown and the filling bubbling up at the edges — true casserole comfort! Let it cool for 5 to 10 minutes before digging in so the filling can set up perfectly.
How to Serve Chicken Pot Pie Casserole
Garnishes
A sprinkle of fresh parsley or thyme wakes up the entire dish with herbal brightness and color, making your Chicken Pot Pie Casserole look as good as it tastes. If you’re feeling extra, a light dusting of flaky sea salt on the crust goes a long way for texture and flavor.
Side Dishes
Pair your casserole with a crisp green salad, tangy coleslaw, or simply some sliced fruit — these light, fresh sides cut through the creamy richness and round out the meal. Or keep it classic and sop up the sauce with a hunk of crusty bread!
Creative Ways to Present
Try baking the filling in individual ramekins for a more elegant, dinner-party vibe, or top mini skillets with biscuit rounds for a rustic, shareable option. Leftover Chicken Pot Pie Casserole also makes fantastic hand pies: just scoop into pastry and bake for on-the-go comfort!
Make Ahead and Storage
Storing Leftovers
Store any leftovers in an airtight container in the refrigerator, where they’ll stay delicious for up to 3 days. The filling gets even more flavorful overnight, making this Chicken Pot Pie Casserole a perfect next-day lunch.
Freezing
You can freeze the assembled, unbaked casserole tightly wrapped for up to 2 months. Let it thaw overnight in the fridge, then bake as directed. For already-baked leftovers, cool completely and freeze in portions for quick, homemade comfort food anytime.
Reheating
To reheat, simply pop individual portions or the whole casserole into a 350°F oven until warmed through, about 20 minutes. For a crispier topping, cover loosely with foil, then remove the foil for the last 5 minutes of baking.
FAQs
Can I use leftover turkey instead of chicken?
Absolutely! Chicken Pot Pie Casserole is a wonderful way to repurpose turkey after the holidays. Just use an equal amount of cooked, shredded turkey in place of the chicken—no other changes needed.
Which is better, pie crust or biscuit topping?
This honestly comes down to personal taste. Pie crust gives a classic, flaky finish while biscuit dough bakes up fluffy and golden. Why not try both versions and see which one your crew likes best?
Can I add other vegetables to the casserole?
Absolutely! Feel free to swap in your favorites like diced potatoes, green beans, or mushrooms. Just be mindful of cooking times so everything gets tender and delicious.
Is Chicken Pot Pie Casserole gluten free?
As written, it’s not gluten free because of the flour and pastry. However, you can use a gluten-free flour blend for thickening and opt for a gluten-free pie crust or biscuit dough to make it work for your needs.
Can I prepare the filling ahead of time?
Yes! The filling for Chicken Pot Pie Casserole can be made a day in advance. Store it covered in the fridge, then assemble and bake when you’re ready for dinner.
Final Thoughts
If you’re looking to warm hearts and fill bellies, Chicken Pot Pie Casserole is the answer. Don’t be surprised if it disappears fast — this recipe has a way of turning friends and family into happy, returning dinner guests. Go on, give it a try and savor every creamy, golden bite!
Print
Chicken Pot Pie Casserole Recipe
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Baking
- Cuisine: American
- Diet: Non-Vegetarian
Description
This Chicken Pot Pie Casserole is the ultimate comfort food dish that is both hearty and satisfying. Loaded with tender chicken, colorful vegetables, and a creamy sauce, all topped with a flaky crust, it’s a crowd-pleaser for any occasion.
Ingredients
For the Filling:
- 2 tablespoons unsalted butter
- 1 medium yellow onion, diced
- 2 cloves garlic, minced
- 2 cups cooked chicken, shredded or chopped
- 1 cup frozen peas
- 1 cup frozen diced carrots
- 1 cup frozen corn
- 1/4 cup all-purpose flour
- 2 cups chicken broth
- 1/2 cup whole milk
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried parsley
For the Topping:
- 1 sheet refrigerated pie crust or 1 tube refrigerated biscuit dough, cut into pieces
- Nonstick cooking spray
Instructions
- Preheat and Prep: Preheat the oven to 400°F (200°C) and lightly grease a 9×13-inch baking dish with nonstick spray.
- Sauté Aromatics: In a large skillet over medium heat, melt the butter. Add diced onion and cook until softened, then add minced garlic and sauté briefly.
- Make the Roux: Stir in the flour and cook to form a roux.
- Prepare Filling: Slowly whisk in chicken broth and milk, then add chicken, peas, carrots, corn, salt, pepper, thyme, and parsley. Heat through.
- Assemble and Bake: Spread the mixture in the baking dish, top with crust or biscuit pieces, and bake until golden and bubbly. Serve after cooling slightly.
Notes
- You can use rotisserie chicken for convenience.
- To make it creamier, add a splash of heavy cream to the sauce.
- For a biscuit topping, cut dough into quarters and scatter on top.
Nutrition
- Serving Size: 1/6 of casserole
- Calories: 410
- Sugar: 5g
- Sodium: 680mg
- Fat: 22g
- Saturated Fat: 9g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 33g
- Fiber: 3g
- Protein: 22g
- Cholesterol: 65mg
