When you're craving comfort food, nothing beats a warm, savory chicken pot pie casserole. This twist on the classic dish brings all the flavors of chicken pot pie into an easy-to-make, family-friendly casserole that’s perfect for weeknight dinners or even special occasions. Read on for a delicious Chicken Pot Pie Casserole recipe that’s sure to become a favorite. Keep reading for step-by-step instructions, ingredient tips, and creative variations to make this meal uniquely yours!
What is a Chicken Pot Pie Casserole?
A chicken pot pie casserole is a simplified version of the traditional chicken pot pie, but just as satisfying. It consists of a creamy, flavorful chicken and vegetable filling topped with a golden, flaky crust. Instead of individual pies or turnovers, this casserole comes together in one dish, making it easy to feed a crowd or to enjoy leftovers for days. The filling typically includes tender chicken, a mixture of veggies like peas, carrots, and potatoes, all enveloped in a creamy sauce made with broth and sometimes cream. The crust can vary, but it's often a classic pie crust, puff pastry, or biscuit topping.
Ingredients List for Chicken Pot Pie Casserole
Here’s everything you’ll need to make a delicious chicken pot pie casserole. This recipe is easily customizable, so feel free to make substitutions based on your preferences or what you have on hand.
For the Filling:
- 2 cups cooked, shredded chicken (rotisserie or leftover chicken works well)
- 1 cup frozen peas
- 1 cup diced carrots
- 1 cup diced potatoes
- ½ cup frozen corn (optional)
- ½ cup diced celery
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- ¼ cup butter (for sautéing the veggies)
- ¼ cup all-purpose flour (for thickening the sauce)
- 2 cups chicken broth (for the sauce base)
- ½ cup heavy cream (for richness)
- Salt and pepper to taste
- 1 teaspoon dried thyme
- 1 teaspoon dried parsley
For the Topping:
- 1 sheet of puff pastry (store-bought or homemade)
Or - 2 cups biscuit dough (for a fluffy, tender topping)
Or - 1 pie crust (store-bought or homemade)
Substitutions and Variations
The beauty of a chicken pot pie casserole is its versatility. Here are a few ways you can switch things up:
- Vegetables: Use whatever veggies you have on hand. Swap the carrots for sweet potatoes, or the peas for green beans or broccoli. You can also use a frozen mixed vegetable blend for convenience.
- Protein: While chicken is the classic choice, you can use turkey, especially if you're looking for a way to use leftovers from Thanksgiving. For a vegetarian version, substitute the chicken with extra vegetables or tofu.
- Dairy-Free: Replace the butter with olive oil or a dairy-free margarine, and swap the cream for a dairy-free option like coconut milk or cashew cream.
- Crust Options: While puff pastry and biscuit dough are popular, you can also use crescent roll dough or phyllo dough for a lighter topping.
- Gluten-Free: Use a gluten-free flour blend for the sauce and a gluten-free pie crust or biscuit dough.
Step-by-Step Cooking Instructions

Let’s break down the steps so you can whip up this comforting dish with ease. You’ll start with the filling, then move on to the topping.
- Preheat the oven to 400°F (200°C).
- Prepare the chicken: If you don’t already have cooked chicken, boil or bake chicken breasts and shred them. Set aside.
- Cook the vegetables: In a large skillet, melt the butter over medium heat. Add the diced onions, garlic, carrots, celery, and potatoes. Sauté for about 8-10 minutes, until the vegetables are tender.
- Make the sauce: Sprinkle the flour over the sautéed veggies and stir well to coat everything. Cook the flour for about 1-2 minutes to eliminate the raw taste. Gradually add in the chicken broth while stirring, then pour in the heavy cream. Let the sauce simmer for a few minutes until it thickens.
- Add the chicken and seasonings: Stir in the shredded chicken, peas, corn (if using), thyme, parsley, salt, and pepper. Let everything cook together for 2-3 minutes. The mixture should be thick and creamy. Taste and adjust the seasoning if needed.
- Assemble the casserole: Pour the filling into a greased 9x13-inch casserole dish. Roll out your puff pastry or pie crust and place it over the filling, tucking the edges into the dish. If you're using biscuit dough, drop spoonfuls over the top of the filling. Cut a few small slits in the puff pastry or pie crust to allow steam to escape.
- Bake: Place the casserole in the preheated oven and bake for 25-30 minutes, or until the crust is golden brown and the filling is bubbling. If you're using biscuit dough, ensure the biscuits are fully cooked through.
- Cool and serve: Let the casserole cool for 5-10 minutes before serving.
Common Mistakes to Avoid
- Skipping the thickening agent: The flour is essential for creating that rich, creamy filling. Without it, your casserole could end up too soupy.
- Not cooking the veggies enough: Make sure the vegetables are tender before adding the filling to the casserole dish. Hard, undercooked vegetables will throw off the texture.
- Overfilling the casserole dish: If you pile in too much filling, the casserole may bubble over in the oven. Leave a little room at the top for the crust to rise.
- Burning the crust: To avoid a burnt crust, check the casserole halfway through the cooking time. If the crust is browning too quickly, cover it loosely with foil.
Serving and Presentation Tips
Presentation can make even the simplest dish feel special. Here’s how to serve and present your chicken pot pie casserole in an appealing way:
- Individual servings: Use individual ramekins or small casserole dishes for personal-sized portions. This makes for a beautiful presentation, especially if you’re serving guests.
- Garnish with fresh herbs: A sprinkle of fresh parsley or thyme over the top adds a pop of color and fresh flavor.
- Side dish ideas: Serve your chicken pot pie casserole with a light, refreshing side salad or a crusty loaf of bread to mop up the sauce.
How to Serve Chicken Pot Pie Casserole
To serve your chicken pot pie casserole, scoop generous portions onto plates or into bowls. The filling is thick and creamy, and the flaky crust on top adds texture, so make sure to include both in each serving. If you’ve made individual portions, simply serve them as they are.
Presentation Ideas for Chicken Pot Pie Casserole
- Rustic charm: For a cozy, rustic feel, serve your casserole straight from the dish in the middle of the table, allowing everyone to help themselves.
- Elegant plating: For a more refined look, carefully plate each serving with a garnish of fresh herbs and perhaps a side of roasted vegetables.
Chicken Pot Pie Casserole Recipe Tips
- Use rotisserie chicken: To save time, use pre-cooked rotisserie chicken or leftover chicken from a previous meal.
- Prep ahead: You can assemble the casserole ahead of time, store it in the fridge, and bake it when ready to serve. Just add an extra 5-10 minutes to the baking time if it’s cold from the fridge.
- Freeze for later: This casserole freezes well. Prepare the filling and freeze it in an airtight container. When ready to bake, thaw in the fridge overnight, assemble with the crust, and bake as directed.
Frequently Asked Questions (FAQs)
1. Can I use store-bought pie crust?
Yes! Store-bought pie crust, puff pastry, or biscuit dough works well and saves time. Just make sure to follow the instructions on the package for baking.
2. Can I make this casserole ahead of time?
Absolutely. You can prepare the filling a day in advance and store it in the refrigerator. Add the crust and bake when you’re ready.
3. How do I store leftovers?
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat individual servings in the microwave or warm the entire dish in the oven.
4. Can I freeze chicken pot pie casserole?
Yes! You can freeze the unbaked casserole or freeze portions of leftovers. Just ensure it’s in a freezer-safe container, and it can last up to 3 months in the freezer.
Conclusion
This Chicken Pot Pie Casserole recipe is the ultimate comfort food – creamy, hearty, and packed with flavor. Whether you’re cooking for your family, preparing a meal for a potluck, or simply craving something warm and satisfying, this dish will hit the spot. Try it out today, and don’t forget to customize it with your favorite ingredients and toppings!
PrintChicken Pot Pie Casserole Recipe
This Chicken Pot Pie Casserole recipe is a simple, family-friendly meal featuring juicy chicken, mixed vegetables, and a golden, buttery crust. Ideal for weeknight dinners or cozy gatherings, this dish brings the classic chicken pot pie flavors into an easy-to-make casserole. Serve this warm and creamy casserole with minimal prep, baked to perfection!
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 6 servings 1x
- Category: Dinner, Casserole
- Diet: Gluten Free
Ingredients
- 2 cups cooked chicken (shredded or diced)
- 1 can cream of chicken soup
- 1 cup chicken broth
- 1 ½ cups mixed vegetables (frozen or fresh)
- 1 cup milk
- 1 can refrigerated biscuit dough
- Salt and pepper, to taste
- 1 tsp garlic powder
- 1 tsp onion powder
Instructions
- Preheat oven to 400°F (200°C) and grease a 9x13-inch baking dish.
- In a large bowl, mix chicken, soup, broth, vegetables, milk, garlic powder, onion powder, salt, and pepper.
- Pour the mixture into the prepared baking dish.
- Open the biscuit dough and place evenly over the chicken mixture.
- Bake for 30-35 minutes, or until the biscuits are golden brown and cooked through.
- Let cool slightly before serving.
Notes
- You can substitute turkey for chicken.
- Add more herbs like thyme or rosemary for extra flavor.
- Adjust the liquid consistency by adding more broth if needed.
Nutrition
- Serving Size: 1 serving
- Calories: 370
- Sugar: 5g
- Sodium: 820mg
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