If you're craving a hearty, comforting dish, look no further than this Chicken Pot Pie Casserole recipe. This warm, flavorful meal combines tender chicken, vegetables, and a creamy filling, all baked under a golden crust. It’s perfect for a cozy family dinner or as an easy dish to bring to a potluck. Stick around to discover how to make this irresistible casserole, with plenty of tips, substitutions, and variations to suit your preferences. Let’s dive into the recipe, step by step!

What is Chicken Pot Pie Casserole?
Chicken Pot Pie Casserole is a spin on the traditional chicken pot pie but in a simplified, one-pan form. Instead of individual pies, this casserole version combines all the creamy, savory filling of chicken, vegetables, and seasonings, topped with a buttery, flaky crust in one big dish. It’s comfort food at its finest—rich in flavor and texture—without the extra hassle of making pie crust from scratch. You get all the classic elements, but it's quicker, easier, and just as delicious.
Ingredients List for Chicken Pot Pie Casserole
To make this delicious casserole, you’ll need the following ingredients:
- 2-3 cups cooked, shredded chicken (rotisserie chicken works great!)
- 1 cup frozen peas and carrots (thawed)
- ½ cup frozen corn (thawed)
- 1 small onion, diced
- 2 cloves garlic, minced
- ¼ cup unsalted butter
- ¼ cup all-purpose flour
- 1 ½ cups chicken broth
- 1 cup whole milk (or heavy cream for extra richness)
- Salt and pepper, to taste
- ½ teaspoon dried thyme
- ½ teaspoon dried rosemary
- ¼ teaspoon paprika (optional, for a hint of warmth)
- 1 pre-made pie crust (or you can use puff pastry)
- 1 egg, beaten (for brushing the crust)
- Fresh parsley (optional, for garnish)
Substitutions and Variations
One of the best things about a Chicken Pot Pie Casserole is how flexible the recipe can be. Here are some substitutions and variations you can try:
- Protein substitutions: If you're not in the mood for chicken or want to mix things up, turkey or even cooked ham can be great substitutes. For a vegetarian version, substitute the chicken with a can of chickpeas or cooked tofu.
- Dairy-Free: Use a non-dairy milk like almond or coconut milk, and swap out the butter for a plant-based alternative.
- Crust options: While pie crust is traditional, you can swap it for puff pastry, biscuit dough, or even crescent rolls for a more casual twist. Want to go low-carb? Use mashed cauliflower or mashed potatoes as a top crust!
- Vegetables: Feel free to change up the vegetables based on what you have on hand. Frozen green beans, diced potatoes, or mushrooms would all work well in this casserole.
- Herbs and Spices: Adjust the flavor by adding your favorite herbs and spices. Fresh herbs like sage or parsley can be sprinkled into the filling, or you can add a dash of cayenne pepper for some extra heat.
Step-by-Step Cooking Instructions

Step 1: Preheat the Oven
Begin by preheating your oven to 400°F (200°C). This ensures that the casserole cooks evenly and the crust turns a beautiful golden brown.
Step 2: Prepare the Filling
In a large skillet, melt the butter over medium heat. Add the onion and garlic, sautéing until softened and fragrant, about 2-3 minutes. Stir in the flour, creating a roux. Cook the roux for about 1 minute to remove the raw flour taste.
Step 3: Add Broth and Milk
Gradually whisk in the chicken broth and milk, stirring continuously to avoid lumps. Continue cooking and whisking until the sauce thickens and becomes creamy, about 5 minutes.
Step 4: Season and Add Vegetables
Stir in the thyme, rosemary, paprika (if using), and season with salt and pepper. Once the sauce has thickened, add the chicken, peas, carrots, and corn. Stir until everything is well-combined and heated through.
Step 5: Assemble the Casserole
Transfer the filling mixture to a greased 9x13-inch baking dish, spreading it evenly. Roll out your pie crust or puff pastry and lay it over the top of the filling. Trim any excess dough from the edges of the casserole dish. Use a fork to crimp the edges of the dough against the dish to seal.
Step 6: Brush with Egg Wash
Brush the top of the crust with a beaten egg to ensure a shiny, golden finish. Use a sharp knife to cut a few small slits in the top of the crust to allow steam to escape while baking.
Step 7: Bake
Bake the casserole for 25-30 minutes, or until the crust is golden brown and the filling is bubbly. Keep an eye on the crust—if it starts to brown too quickly, you can loosely cover it with foil for the remaining cooking time.
Step 8: Let Cool and Serve
Once the casserole is done, remove it from the oven and let it cool for 5-10 minutes. This will help the filling set and make it easier to slice. Garnish with freshly chopped parsley, if desired, and serve!
How to Cook Chicken Pot Pie Casserole: A Step-by-Step Guide
Cooking a Chicken Pot Pie Casserole is as simple as following a few easy steps. First, make the filling by cooking the vegetables and thickening the sauce. Next, combine the chicken and vegetables with the sauce, then pour everything into a casserole dish. Top it off with a pie crust or pastry of your choice, brush with egg wash, and bake until golden brown and bubbly. In less than an hour, you’ll have a meal that’s comforting, filling, and crowd-pleasing!
Common Mistakes to Avoid
- Not thickening the sauce enough: If your sauce is too thin, the casserole can end up soupy. Make sure to cook the roux thoroughly and whisk the sauce until it's properly thickened before adding the other ingredients.
- Overfilling the dish: Leave some space at the top of your casserole dish for the filling to bubble up without spilling over.
- Burning the crust: Keep an eye on your crust during baking. If it browns too fast, cover it loosely with foil to prevent burning while the filling continues to cook.
- Skipping the egg wash: The egg wash gives the crust that perfect golden shine. Don’t skip it unless you’re avoiding eggs—if so, you can brush the crust with a bit of milk instead.
Serving and Presentation Tips
How to Serve Chicken Pot Pie Casserole
Chicken Pot Pie Casserole is best served hot, straight from the oven. Use a large serving spoon to dish out hearty portions for your family or guests. Since it’s a complete meal with protein, vegetables, and a carb-rich crust, it doesn’t need much on the side—although a crisp green salad or some garlic bread can be a great complement to the richness of the casserole.
Presentation Ideas for Chicken Pot Pie Casserole
- Garnish with fresh herbs: Sprinkle some freshly chopped parsley, chives, or thyme on top before serving to add a pop of color and flavor.
- Individual servings: For a more elegant presentation, you can use small ramekins or individual baking dishes. This way, each person gets their own mini chicken pot pie!
- Casserole dish selection: A beautiful ceramic or cast-iron dish can elevate the presentation, making this dish perfect for entertaining.
Chicken Pot Pie Casserole Recipe Tips
- Make it ahead: You can assemble the entire casserole ahead of time and refrigerate it for up to 24 hours before baking. Just add an extra 10-15 minutes to the bake time if starting from cold.
- Freeze it: This casserole freezes well. Assemble it completely, then wrap it tightly with foil and plastic wrap. Freeze for up to 3 months. When ready to bake, thaw overnight in the fridge and bake as directed.
- Double the recipe: For larger families or for meal prep, you can easily double the recipe and bake in two separate dishes. Enjoy one now and freeze the other for later!
Frequently Asked Questions (FAQs)
Can I use rotisserie chicken for this recipe?
Yes! Rotisserie chicken works perfectly in this casserole, saving you time and effort. Just shred the chicken and mix it into the filling.
Can I make this casserole gluten-free?
Absolutely. You can substitute the all-purpose flour with a gluten-free flour blend, and make sure your pie crust is also gluten-free.
How long can I store leftovers?
Leftovers can be stored in an airtight container in the refrigerator for up to 3-4 days. Reheat in the oven or microwave until warmed through.
Can I use fresh vegetables instead of frozen?
Yes, you can use fresh vegetables, but you’ll need to sauté them a bit longer before adding them to the casserole to ensure they are fully cooked.
Conclusion
There you have it—a comforting and delicious Chicken Pot Pie Casserole that’s easy to make and sure to be a hit with family and friends. Whether you're making this dish for a cozy weeknight meal or as a special treat for a gathering, it's guaranteed to bring warmth and satisfaction to the table. With its rich flavors, creamy filling, and crispy crust, this casserole is the perfect solution to your comfort food cravings. Try out the recipe, and don’t forget to experiment with the variations and tips to make it your own!
PrintChicken Pot Pie Casserole Recipe
This Chicken Pot Pie Casserole recipe is a comforting dish featuring tender chicken, mixed vegetables, and a creamy sauce baked under a flaky crust. Perfect for a cozy dinner or family meal, this recipe offers a delightful balance of flavors with minimal effort.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 6 servings
- Category: Dinner, Casserole
- Method: Baking
- Cuisine: American
- Diet: Kosher
Ingredients
- Cooked chicken
- Mixed vegetables (peas, carrots, corn)
- Onion
- Garlic
- Flour
- Chicken broth
- Heavy cream
- Puff pastry or pie crust
- Salt & pepper
- Butter
Instructions
- Preheat oven to 400°F.
- Sauté onion and garlic in butter until softened.
- Stir in flour, then gradually add chicken broth and cream to make a thick sauce.
- Add cooked chicken and vegetables, season with salt and pepper.
- Pour mixture into a casserole dish and top with puff pastry or pie crust.
- Bake for 25-30 minutes or until the crust is golden brown.
Notes
- You can use store-bought pie crust for convenience.
- Add different vegetables or herbs to suit your taste.
- Leftovers can be stored for up to 3 days in the refrigerator.
Nutrition
- Serving Size: 1 slice
- Calories: 450 kcal
- Sugar: 3g
- Sodium: 800 mg
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