If you’re craving a cozy, comforting dish that feels like a warm hug from the inside, this Chicken Pot Pie Casserole Recipe has your name written all over it. Combining tender shredded chicken, vibrant vegetables, and a luscious, creamy filling topped with a golden, flaky crust, this casserole transforms the classic chicken pot pie into an easy, family-friendly meal that’s as satisfying as it is simple to make. Ready in under an hour, it’s the perfect way to bring everyone together around the dinner table with flavors that feel both nostalgic and fresh.
Ingredients You’ll Need
This Chicken Pot Pie Casserole Recipe thrives on straightforward, wholesome ingredients that each play a crucial role in delivering that perfect blend of creamy texture, savory depth, and colorful appeal. From fresh vegetables that add crunch and sweetness to comforting dairy and spices that build rich flavor, these ingredients make the recipe delightfully approachable.
- 2 cups cooked, shredded chicken: Use rotisserie chicken for speed and extra flavor—this is the star protein that fills the casserole.
- 1 cup frozen peas and carrots: Adds a pop of color and natural sweetness, balancing the savory elements perfectly.
- ½ cup frozen corn: Offers a subtle crunch and enhances the overall texture contrast.
- ½ cup chopped celery: Brings a fresh, slightly peppery bite that brightens up the filling.
- ⅓ cup chopped onion: Provides a mild sweetness and aromatic base to the sauce.
- 4 tablespoons unsalted butter: Essential for sautéing vegetables and building that creamy roux foundation.
- ⅓ cup all-purpose flour: Thickens the filling into a rich, silky sauce that clings to every ingredient.
- 2 cups chicken broth: Adds depth and savory notes, amplifying the chicken’s flavor.
- 1 cup whole milk: Smooths the sauce and lends a creamy consistency without overpowering.
- 1 teaspoon salt: Enhances all the natural flavors in the dish.
- ½ teaspoon black pepper: Provides subtle heat and complexity.
- ½ teaspoon garlic powder: Adds a gentle, comforting warmth.
- 1 teaspoon dried thyme: Infuses an earthy, herbaceous undertone that complements the chicken beautifully.
- 1 refrigerated pie crust or 1 sheet puff pastry: Creates that golden, flaky top that makes this casserole irresistible.
- 1 egg (beaten, for egg wash): Gives the crust a shiny, appetizing finish after baking.
How to Make Chicken Pot Pie Casserole Recipe
Step 1: Prep and Sauté the Aromatics
Start by preheating your oven to 375°F (190°C) and greasing a 9×13-inch baking dish lightly. In a large skillet, melt the butter over medium heat and add the chopped onion and celery. Sauté them gently for about five minutes until softened and fragrant. This step builds the flavor base that will carry through the entire casserole.
Step 2: Make the Roux and Sauce
Sprinkle the flour over the softened vegetables, stirring constantly for 1–2 minutes to form a roux — this is the magic thickening agent. Gradually whisk in your chicken broth and whole milk to create a smooth sauce. Add the salt, black pepper, garlic powder, and dried thyme. Bring everything to a gentle simmer and cook until the sauce thickens to a creamy consistency, about 3–4 minutes. Your sauce should be silky and coating the back of a spoon.
Step 3: Combine the Filling
Next, stir in the cooked shredded chicken along with the frozen peas and carrots and corn. Mix well so every bite gets the perfect balance of protein and veggies. Pour this hearty filling into your prepared baking dish, spreading it out evenly to ensure consistent baking.
Step 4: Top With the Crust
Unroll your pie crust or puff pastry and carefully place it over the casserole filling. Trim any excess dough and crimp the edges to seal it nicely. Use a sharp knife to cut a few small slits in the top — these vents will allow steam to escape and keep the crust crisp. Brush the beaten egg all over the crust to give it that beautiful golden sheen when baked.
Step 5: Bake to Perfection
Pop the casserole into the oven and bake for 30 to 35 minutes until the crust turns a perfect golden brown and you see the filling bubbling at the edges. Once out of the oven, let it rest for 5 to 10 minutes — this helps the filling set up and makes serving easier. Now it’s ready to enjoy!
How to Serve Chicken Pot Pie Casserole Recipe
Garnishes
A sprinkle of fresh chopped parsley or thyme over the baked casserole will brighten the dish and add a fresh herbal note. For a little extra decadence, a pinch of shredded cheddar or a drizzle of cream can elevate each serving beautifully.
Side Dishes
This Chicken Pot Pie Casserole Recipe is a hearty meal on its own but pairs beautifully with simple green salads tossed in a light vinaigrette or roasted vegetables like asparagus or green beans. Crisp breadsticks or garlic knots also make great accompaniments, perfect for soaking up any luscious sauce left on your plate.
Creative Ways to Present
For a fun twist, serve the filling in individual ramekins topped with mini puff pastry rounds for a charming, personal touch. Alternatively, layering this casserole into a deep-dish pie crust and serving it family-style straight out of the dish adds a rustic, comforting vibe that everyone will love.
Make Ahead and Storage
Storing Leftovers
Once cooled, cover the casserole tightly with plastic wrap or foil and store it in the refrigerator. It will stay fresh for up to 3 days, making it perfect for quick lunches or dinners the next day.
Freezing
You can freeze this Chicken Pot Pie Casserole Recipe either before or after baking. If freezing before baking, assemble the casserole and cover it well with foil and plastic wrap to avoid freezer burn; it should keep well for up to 2 months. If freezing leftovers, place portions in airtight containers—same timeframe applies. When ready, thaw overnight in the fridge before reheating.
Reheating
To reheat, place individual portions or the whole casserole in a preheated oven at 350°F (175°C) for 20–25 minutes or until warmed through and bubbly. If using a microwave, cover loosely and heat in short intervals to avoid drying out the crust and filling.
FAQs
Can I use fresh vegetables instead of frozen in this Chicken Pot Pie Casserole Recipe?
Absolutely! Fresh peas, carrots, corn, celery, and onions can be used—just sauté them a bit longer to soften if needed. Frozen veggies offer convenience and are great for maintaining consistent texture and flavor.
Is there a dairy-free alternative for the butter and milk in this recipe?
Yes, you can substitute butter with a dairy-free margarine or olive oil, and use any plant-based milk like almond or oat milk. Be mindful to choose unsweetened versions and adjust seasoning as needed.
Can I make this Chicken Pot Pie Casserole Recipe gluten-free?
Definitely. Use a gluten-free flour blend instead of all-purpose flour for the roux, and pick a gluten-free pie crust or puff pastry. It’s an easy swap that keeps all the deliciousness intact.
How can I add more veggies to the casserole?
Feel free to include sautéed mushrooms, diced potatoes, or even butternut squash for extra heartiness. Just make sure to cook them beforehand so they are tender and don’t release too much moisture during baking.
What is the best way to shred chicken for this casserole?
The easiest method is to use two forks to pull cooked chicken apart into bite-sized shreds. You can also use a stand mixer on low speed for a quick shred. The goal is evenly shredded pieces that blend smoothly into the filling.
Final Thoughts
This Chicken Pot Pie Casserole Recipe is like wrapping yourself in your favorite cozy blanket on a chilly evening. With its creamy filling, tender chicken, and irresistible golden crust, it’s a timeless comfort food that’s surprisingly simple to make and impossible not to love. Trust me, once you try it, this casserole will become a go-to for family dinners and friendly gatherings alike. So grab your ingredients, get ready to bake, and enjoy every warm, satisfying bite!
Print
Chicken Pot Pie Casserole Recipe
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Baking
- Cuisine: American
Description
This comforting Chicken Pot Pie Casserole combines shredded chicken, vegetables, and a creamy sauce baked beneath a flaky pie crust or puff pastry. Perfect for an easy weeknight dinner, it delivers classic pot pie flavors in a simple casserole format that’s ready in under an hour.
Ingredients
Filling
- 2 cups cooked, shredded chicken
- 1 cup frozen peas and carrots
- ½ cup frozen corn
- ½ cup chopped celery
- ⅓ cup chopped onion
- 4 tablespoons unsalted butter
- ⅓ cup all-purpose flour
- 2 cups chicken broth
- 1 cup whole milk
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon garlic powder
- 1 teaspoon dried thyme
Crust
- 1 refrigerated pie crust or 1 sheet puff pastry
- 1 egg (beaten, for egg wash)
Instructions
- Preheat and Prepare Dish: Preheat your oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish to prevent sticking and set aside.
- Sauté Aromatics: In a large skillet over medium heat, melt the butter. Add the chopped onion and celery, cooking until softened and fragrant, about 5 minutes.
- Make Roux: Stir in the flour and cook for 1–2 minutes to form a roux. This step helps thicken the filling later while removing the raw flour taste.
- Add Liquids and Season: Gradually whisk in the chicken broth and whole milk until smooth. Add salt, black pepper, garlic powder, and dried thyme. Bring the mixture to a gentle simmer and cook until it thickens, around 3–4 minutes.
- Combine Filling Ingredients: Stir in the cooked shredded chicken, frozen peas and carrots, and frozen corn. Mix thoroughly to evenly distribute the ingredients and heat through.
- Assemble Casserole: Pour the hot filling into the prepared baking dish, spreading it out evenly to create a flat surface for the crust.
- Add Crust: Roll out your refrigerated pie crust or thawed puff pastry sheet and place it over the filling. Trim any excess dough and crimp the edges to seal the casserole. Cut a few small slits on top to allow steam to escape during baking.
- Apply Egg Wash: Brush the beaten egg over the crust to give it a beautiful golden-brown color and sheen when baked.
- Bake: Place the casserole in the preheated oven and bake for 30–35 minutes until the crust is golden brown and the filling is bubbly.
- Rest and Serve: Remove from the oven and let the casserole rest for 5–10 minutes before serving. This helps the filling set for easier slicing and better flavor.
Notes
- Use rotisserie chicken for a quick shortcut.
- If using puff pastry, be sure to thaw it before assembling.
- For extra heartiness, add sautéed mushrooms or diced potatoes to the filling.
