If you’re craving the cozy flavors of a traditional chicken pot pie but want something quicker and easier to make, a Chicken Pot Pie Casserole is the perfect solution! It’s a hearty, creamy, and delicious dish that brings all the classic ingredients—tender chicken, mixed vegetables, and a creamy sauce—together under a flaky, golden crust. This casserole version of the classic pot pie is ideal for feeding a crowd or enjoying as leftovers throughout the week.
Call to Action: Keep reading for a step-by-step guide to making this mouthwatering Chicken Pot Pie Casserole, as well as tips on variations, serving suggestions, and more!
What is Chicken Pot Pie Casserole?
Chicken Pot Pie Casserole is a simple twist on the beloved chicken pot pie. Instead of being encased in pie dough, the casserole version uses a single layer of crust (often biscuits or puff pastry) on top, making it easier to assemble and bake. Inside, you’ll find tender chunks of chicken, a rich and creamy sauce, and a medley of vegetables, all baked to golden perfection. It’s the ultimate comfort food—warm, filling, and incredibly satisfying.
Ingredients List for Chicken Pot Pie Casserole
To make this comforting Chicken Pot Pie Casserole, you’ll need the following ingredients:
- Cooked chicken (shredded or diced) – 3 cups (rotisserie chicken works great!)
- Frozen mixed vegetables (peas, carrots, green beans, and corn) – 2 cups
- Butter – 4 tablespoons
- Onion – 1 small, diced
- Garlic – 2 cloves, minced
- Flour – ¼ cup (for thickening the sauce)
- Chicken broth – 2 cups
- Heavy cream or milk – 1 cup
- Salt and pepper – to taste
- Dried thyme – ½ teaspoon
- Dried rosemary – ½ teaspoon
- Puff pastry, refrigerated biscuits, or crescent roll dough – 1 sheet or can (for the top crust)
- Egg wash (1 egg beaten with a tablespoon of water) – for brushing on top of the crust
Substitutions and Variations
This Chicken Pot Pie Casserole recipe is highly adaptable. Feel free to get creative with the ingredients to suit your tastes or dietary needs. Here are some easy substitutions and variations you can try:
- Chicken Alternatives: If you don’t have cooked chicken on hand, cooked turkey works wonderfully (a great use for Thanksgiving leftovers). You can also use canned chicken for an even quicker version.
- Vegetable Options: Feel free to mix and match veggies based on what you have available. Fresh vegetables like diced potatoes, mushrooms, or celery work great in place of or in addition to frozen vegetables.
- Crust Choices: Instead of puff pastry or biscuits, you can use crescent roll dough, pie crust, or even a layer of mashed potatoes for a Shepherd’s Pie-inspired version.
- Lighter Sauce: Swap the heavy cream for milk or a dairy-free alternative if you prefer a lighter version of the dish.
- Gluten-Free: To make this dish gluten-free, use a gluten-free flour blend for the roux and a gluten-free crust option, such as gluten-free pie dough or biscuits.
Step-by-Step Cooking Instructions

Let’s break down how to make this delicious Chicken Pot Pie Casserole. It’s an easy recipe with minimal prep, perfect for a weeknight meal that tastes like it took all day to make!
How to Cook Chicken Pot Pie Casserole: A Step-by-Step Guide
- Preheat the Oven:
Preheat your oven to 400°F (200°C) to ensure it’s nice and hot when the casserole goes in. - Cook the Onion and Garlic:
In a large skillet or saucepan, melt 4 tablespoons of butter over medium heat. Add the diced onion and cook until soft and translucent, about 4-5 minutes. Add the minced garlic and cook for another minute until fragrant. - Make the Roux:
Sprinkle the flour over the cooked onions and garlic. Stir to combine and cook for 1-2 minutes to eliminate the raw flour taste. This forms the base of the creamy sauce. - Add the Chicken Broth and Cream:
Gradually whisk in the chicken broth and heavy cream (or milk). Continue stirring as the sauce thickens, about 3-5 minutes. Add salt, pepper, thyme, and rosemary to taste. - Add Chicken and Vegetables:
Stir in the shredded chicken and frozen mixed vegetables. Let the mixture simmer for a couple of minutes to heat through and combine the flavors. - Transfer to a Baking Dish:
Pour the chicken and vegetable filling into a greased 9x13-inch baking dish, spreading it out evenly. - Top with Crust:
Roll out your puff pastry (or arrange the biscuits or crescent roll dough) on top of the chicken mixture. If using puff pastry, make sure to gently press down the edges to cover the filling. Brush the top with egg wash for a beautiful golden-brown finish. - Bake the Casserole:
Place the casserole in the preheated oven and bake for 20-25 minutes, or until the crust is golden brown and crispy. The filling should be bubbling up around the edges. - Cool and Serve:
Once the casserole is done, let it cool for 5-10 minutes before serving. This gives the filling time to set and makes it easier to serve.
Common Mistakes to Avoid
When making Chicken Pot Pie Casserole, avoid these common mistakes to ensure the best possible outcome:
- Overfilling the Baking Dish:
Make sure your baking dish isn’t too full before adding the crust. Leave a little room at the top to avoid spills or overflows in the oven. - Undercooking the Vegetables:
If you’re using fresh vegetables, be sure to cook them slightly before adding them to the casserole, as they might not cook through in the oven. - Burning the Crust:
If the top crust is browning too quickly while baking, cover it loosely with aluminum foil to prevent it from burning before the filling is fully heated. - Not Allowing It to Cool:
Don’t skip the cooling time after baking. Letting the casserole sit for a few minutes allows the filling to thicken and makes it easier to slice and serve.
Serving and Presentation Tips
This Chicken Pot Pie Casserole is a showstopper on its own, but you can take it up a notch with some creative serving and presentation ideas.
How to Serve Chicken Pot Pie Casserole
- Family Style: Bring the casserole dish to the table and serve it directly from the baking dish. Use a large spoon or spatula to dish out hearty portions.
- Individual Servings: For a more elegant presentation, portion out the casserole into individual bowls or plates. Add a sprinkle of fresh herbs (like parsley) on top for a pop of color.
Presentation Ideas for Chicken Pot Pie Casserole
- Herb Garnish: Sprinkle fresh herbs like parsley, thyme, or chives over the top of each serving to add a burst of color and freshness.
- Crust Decoration: Before baking, you can use a sharp knife to cut decorative slits or shapes into the puff pastry or biscuit dough for a beautiful, rustic look.
- Serve with a Side Salad: Pair the casserole with a crisp green salad or steamed vegetables for a well-rounded meal.
Chicken Pot Pie Casserole Recipe Tips
- Use Pre-Cooked Chicken: Save time by using rotisserie chicken or leftover cooked chicken. It makes the recipe quicker to assemble and adds great flavor.
- Customize the Filling: Feel free to mix in your favorite vegetables or even add in diced potatoes for extra heartiness.
- Add Cheese: For an extra indulgent twist, mix in a cup of shredded cheese (like cheddar or Parmesan) into the filling before topping with the crust.
- Make It Ahead: You can assemble the casserole ahead of time and refrigerate it until you’re ready to bake. Just cover it tightly with plastic wrap or foil and bake it fresh when needed.
Frequently Asked Questions (FAQs)
1. Can I make Chicken Pot Pie Casserole in advance?
Yes! You can assemble the casserole ahead of time and refrigerate it for up to 24 hours before baking. Just cover it tightly with plastic wrap or foil, and when you’re ready, bake as directed.
2. Can I freeze Chicken Pot Pie Casserole?
Absolutely! This casserole freezes well. Assemble it without the crust, cover tightly with plastic wrap and foil, and freeze for up to 3 months. When ready to bake, thaw overnight in the fridge, add the crust, and bake as directed.
3. Can I use fresh vegetables instead of frozen?
Yes! Just be sure to sauté or steam fresh vegetables like carrots and potatoes before adding them to the filling, as they may not cook through completely in the oven.
4. What can I serve with Chicken Pot Pie Casserole?
This casserole is a meal on its own, but it pairs well with a simple green salad, garlic bread, or roasted vegetables for a more complete meal.
5. Can I use canned biscuits for the crust?
Yes, canned biscuits work perfectly for this recipe! Simply place the biscuits on top of the filling and bake according to the recipe instructions.
Conclusion
Chicken Pot Pie Casserole is a delicious, comforting dish that brings all the best flavors of a traditional chicken pot pie with much less effort. Whether you’re looking for a cozy family dinner or a dish that’s great for leftovers, this casserole is sure to become a favorite. With its creamy filling, golden crust, and endless possibilities for customization, you’ll love making it again and again! So, what are you waiting for? Try this comforting recipe tonight!
PrintChicken Pot Pie Casserole Recipe
Chicken pot pie casserole recipe is a comforting twist on the classic chicken pot pie. It combines tender chicken, mixed vegetables, and a creamy sauce, all baked under a flaky biscuit or puff pastry topping. This easy-to-make casserole is perfect for family dinners, offering the same rich, hearty flavors in a convenient one-pan meal.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 6 servings 1x
- Category: Main Course
- Method: Baking
- Cuisine: American
- Diet: Gluten Free
Ingredients
- 3 cups cooked, shredded chicken
- 2 cups frozen mixed vegetables (peas, carrots, corn, green beans)
- 1 can (10.5 oz) cream of chicken soup
- 1 cup chicken broth
- ½ cup milk
- ½ tsp garlic powder
- ½ tsp onion powder
- Salt and pepper to taste
- 1 can (16 oz) refrigerated biscuit dough or 1 sheet puff pastry
Instructions
- Preheat the oven to 375°F (190°C).
- In a large bowl, mix the shredded chicken, frozen vegetables, cream of chicken soup, chicken broth, milk, garlic powder, onion powder, salt, and pepper.
- Pour the mixture into a greased 9x13-inch baking dish.
- Arrange the biscuit dough (or puff pastry) on top of the chicken mixture.
- Bake for 25-30 minutes, or until the biscuits are golden brown and the filling is bubbling.
- Let the casserole rest for 5 minutes before serving.
Notes
- You can substitute homemade biscuit dough or pie crust for the topping.
- Add fresh herbs like thyme or parsley for extra flavor.
- Use rotisserie chicken for quicker preparation.
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 5g
- Sodium: 950mg
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