What is Chicken Pot Pie Casserole?
Easy Chicken pot pie casserole is a modern take on classic chicken pot pie. Chicken pot pie is traditionally baked as a single pie, or family-size dish, with a flaky pie crust on both top and bottom. The filling usually contains shredded chicken, assorted vegetables, and a creamy filling made from chicken broth and milk or cream.
But a chicken pot pie casserole makes it easier by layering the creamy filling in a casserole dish and covering it with biscuit dough, puff pastry, or even crescent rolls. This approach veers away from rolling out pie dough but still offers the comforting, savory flavors we all crave.
Essentially, it’s a deconstructed pot pie—easy to make, easy to bake, and easy to serve. The rich filling of chicken and veggies is always the star of the show, while the topping provides a crispy, golden layer of texture. This dish delivers the heartiness of a traditional chicken pot pie but without the bother of preparing pastry.
Essential Ingredients in Chicken Pot Pie Casserole:
- Chicken: The addition of shredded, cooked chicken provides protein and heft. For easy convenience, rotisserie chicken is ideally suited.
- Vegetables: A traditional combination of peas, carrots, corn, and celery adds color, flavor, and nutrition.
- Creamy Sauce: Butter, flour, chicken broth, milk, or cream come together for a rich, silky filling.
- Topping: biscuit dough, puff pastry, or crescent rolls for a crispy contrast to the creamy filling.
This dish is a perfect balance between hearty, creamy comfort and flaky, golden perfection.
Why You’ll Love This Recipe
The chicken pot pie casserole has a lot to love, whether you’re a seasoned cook or new to the kitchen. Here’s why this dish should find its way into your recipe rotation:
Easy to Make:
This casserole forgoes the extra layer of a traditional chicken pot pie—the pie crust. You in fact just make the rich filling, pour it into a casserole dish, and top it with store-bought biscuit dough or puff pastry. It’s ideal for busy weeknights when you want something homemade without all the fuss.
Ultimate Comfort Food:
A dish of soft chicken meat, rich sauce, and flaky topping is beloved for a reason—it is warm, hearty, and satisfying. Each mouthful is a comforting hug, perfect for cold days, family dinners, or whenever you just need comfort.
Family-Friendly:
This dish is loved by both kids and adults. Its creamy texture and mild flavors make it appealing to picky eaters, and the crispy topping adds a delightful, crunchy texture. You can even get the kids involved by having them drop the biscuit dough on top before baking.
Customizable:
The versatility of this recipe is one of the best parts about it. You can easily adapt the ingredients to what you have on hand:
- Chicken: Substitute turkey, shredded pork, or even rotisserie chicken.
- Vegetables: Add mushrooms, spinach, green beans, or bell peppers for extra nutrients.
- Topping: Use store-bought biscuit dough, puff pastry, crescent rolls, or even homemade dough.
Perfect for Leftovers:
If you’ve got leftover roasted chicken or veggies, this casserole puts them to good use. It’s also easy to make in advance and reheat during the week.
Great for Feeding a Crowd:
Baked in a casserole dish, this recipe comfortably feeds a family of four to six. Double this recipe for potlucks, holidays, or gatherings.
Freezer-Friendly:
This casserole freezes well You can make it in advance, freeze it unbaked, and toss it in the oven whenever you want an easy, filling meal.
Instructions to Cook Step-wise
But making a chicken pot pie casserole is easier than it sounds. These simple steps will guide you through the process of making a delicious, creamy dish to impress at any gathering!
Main Ingredients:
- 2 cups cooked shredded chicken (rotisserie is great)
- 1 bag of frozen peas and carrots
- 1 cup corn kernels
- 1/2 cup chopped celery
- 1 small onion, finely chopped
- 3 tablespoons butter
- 1/4 cup all-purpose flour
- 2 cups chicken broth
- 1 cup heavy cream or whole milk
- Salt and pepper to taste
- 1 can refrigerated biscuit dough or puff pastry
Optional Add-Ins:
- Sautéed mushrooms to deepen the umami
- Chunks of potato if you like it heartier
- Other fresh herbs like thyme or parsley for an extra kick
Kitchen Tools Required
- 1 large skillet or saucepan
- Casserole dish (a 9×13-inch works best)
- Whisk
- You will need measuring cups and spoons
- Whisk or rubber spatula
Cooking Method (Step by Step)
Step 1: Preparing the Chicken
- If using raw chicken, season with salt and pepper and sear in a skillet until cooked through. Shred into bite-sized pieces
- Use store-bought rotisserie chicken for a shortcut.
Step 2: Prepare the Creamy Filling
- Melt butter in a large skillet over medium heat.
- Cook onions and celery until softened, 5 minutes.
- Add in the flour and stir for 1-2 minutes, stirring continually.
- Gradually whisk in chicken broth and cream until no lumps remain.
- Cook until thickened.
- Add the chicken, peas, carrots, corn, salt and pepper.
Step 3: Assembling the Casserole
- Preheat oven to 375°F (190°C).
- Transfer the creamy chicken mixture to a greased casserole dish.
- Cop with biscuit dough or puff pastry, arranging evenly.
Step 4: Baking to Perfection
- Bake for 25 to 30 minutes or until topping is lightly golden.
- Allow the casserole to cool for 5-10 minutes before serving.
How to Make the Best Chicken Pot Pie Casserole
Want to ensure perfection in your casserole every time? Follow these expert tips:
- Rotisserie Chicken: Use the flavor; it pays off. Roasted chicken, leftover or not, works just the same.
- Don’t overcook the vegetables. They’ll cook further in the oven and are best kept a little crisp during sautéing.
- Thicken the Sauce Correctly: Be sure to thicken the sauce before pouring it into a casserole dish. A filling that’s too runny can leave the topping soggy
- Choose Your Topping Wisely: Biscuits make for a sturdy topping, while puff pastry lends a light, flaky lift. Crescent rolls again provide a buttery taste.
- Prevent Getting a Soggy Crust: If using puff pastry, par bake it for a few minutes before filling.
- Season Well: If under seasoned, the creamy filling can taste bland. Now, before you bake, taste the mixture and adjust salt and pepper as needed.
- Egg wash brush: This provides the topping a stunning golden color.
- Let It Rest: After baking, let the casserole stand for 5 to 10 minutes. This sets the filling, which helps when serving.
🌟 Variations to Try
Because chicken pot pie casserole is quite versatile, you can simply modify it to your taste or make it suitable for the diet your family is following. Here are a few tasty variations:
Protein Variations:
- Turkey: substitute chicken for leftover roasted turkey—ideal for the days after a holiday meal.
- Ham: Add small diced ham for a smoky and salty punch.
- Vegetarian: Omit the chicken and add mushrooms, spinach, or chickpeas for a meatless dish.
Vegetable Additions:
- Broccoli, green beans, spinach, or bell peppers bring color as well as nutrition.
- For added substance, add cubed potatoes (preboil them).
Sauce Upgrades:
- Add a splash of white wine while cooking the sauce for additional flavor.
- Add a handful of shredded cheese for a cheesy, creamy filling.
Topping Alternatives:
- PARIS BREAD: flattish, three-dimensional, crispy exterior, spongey inside. Final Thoughts:—Light and flaky puff pastry.
- Biscuit dough: Rich and hearty — for your comfort-food lovers.
- Crescent Rolls: Flaky, rich, and mildly sweet.
- Mashed Potatoes: Make a chicken pot pie or shepherd’s pie!
Gluten-Free or Dairy-Free:
- For a gluten-free version, use gluten-free flour and broth.
- Replace the milk and butter with plant-based products for a dairy-free casserole.
What to Serve with Chicken Pot Pie Casserole
This dish is hearty and rich, but the right sides could elevate your meal. Here’s what pairs perfectly:
Fresh Salads:
- Green Salad: Assorted greens, grape tomatoes, and cucumbers with a light vinaigrette.
- Caesar salad: crisp romaine, Parmesan cheese, and crunchy croutons.
- Apple Walnut Salad: Sweet apples, crunchy walnuts, and creamy goat cheese.
Light Vegetables:
- Brussels sprouts, roasted: there for crispness and caramelization.
- Steamed broccoli or green beans: also a pop of color and freshness.
- Glazed Carrots: With a sweet, buttery flavor, a counterpoint to the savory casserole.
Bread and Rolls:
- Buttery Dinner Rolls: Perfect for scooping up the creamy filling, buttery dinner rolls are an ideal side.
- Garlic Bread: For crunch and flavor.
Refreshing Beverages:
- White Wine: An unoaked Chardonnay will provide an excellent pairing to a rich filling.
- Iced Tea or Lemonade: lighter and refreshing options for a relaxed meal.
Dessert Ideas:
- Apple Crisp: Spiced apples with a crunchy topping served warm.
- Rich and fudgy Chocolate Brownies that are simply perfect for chocolate lovers.
- Lemon Bars: Bright and tangy to cut through the richness of the casserole.
🌟How to Make Chicken Pot Pie Casserole
Storing properly keeps your casserole delicious and prevents it from drying out. Here’s the way to store it the right way:
Storing Leftovers in Your Refrigerator:
- Cool Completely: Allow the casserole to cool to room temperature before storing it. This keeps condensation that can lead to a soggy topping at bay.
- Store in an Airtight Container: Put the leftovers in an airtight container or cover the casserole dish tightly with plastic wrap or aluminum foil.
- Promptly Refrigerate: Put it in the refrigerator within 2 hours of cooking.
- Storage: It will keep for 3 to 4 days in the refrigerator.
Pro Tip: If using the casserole dish for storage, ensure the cover is tight so that the dish doesn’t absorb fridge odors.
Freezing for Longer Storage:
Chicken pot pie casserole also freezes well, so it’s the perfect make-ahead meal.
Freezing Unbaked Casserole:
- Assemble the casserole but do not bake it.
- Tightly cover with plastic wrap, then aluminum foil.
- Label with the date.
- Freeze for up to 3 months.
Freezing Baked Casserole:
- Cool the baked casserole completely.
- Transfer sections to freezer-safe containers or wrap the whole dish well.)
- Freeze for up to 3 months.
Pro Tip: If freezing in the casserole dish, pick a glass or ceramic dish that’s freezer-safe. Don’t freeze in metal pans, which can leach flavors over time.
🌟 How To Reheat Chicken Pot Pie Casserole
Correct reheating helps the filling stay creamy and the topping crisp Here’s how to do it without drying out the dish.
🌟 Can You Prepare It In Advance?
Absolutely! Here’s how:
- 1-2 Days: Prepare the casserole, cover, and chill. When ready to bake it, add 10 minutes to your cooking time.
- 1-3 Months Ahead: Prepare and freeze. Oven-ready straight from the freezer or allow to thaw overnight in the refrigerator and bake as normal.
Pro tip: When baking from frozen, use a knife to check the center to ensure it’s completely heated.
🌟 Freezing tips for long-term storage
Tossing your chicken pot pie casserole in the freezer is a great way to enable a homemade, comforting meal on days when you are strapped for time. Freezing well preserves flavor, texture and safety. Here is how to do it like a pro:
🌟 Choose the Right Dish
- Freezer-Safe Bakeware Based: Use a freezer-safe glass or ceramic baking dish. Steer clear of thin aluminum pans, which can warp and impart flavor.
- Disposable: For less cleanup, take the disposable route with foil pans with tight-fitting lids.
Pro Tip: If freezing in your favorite casserole dish, line it with parchment paper before assembling. After freezing, you can lift out the casserole, wrap it well, and reclaim your dish.
Freezing an Unbaked Casserole
Refrigerating before baking yields the freshest texture and flavor.
- Assemble as per normal: Prepare the casserole but do not bake.
- Cool Ingredients: Make sure the cooked chicken and sauce are cool before assembly.
Wrap It Well:
- Tightly cover the casserole with plastic wrap, pressing out any air pockets.
- You also can add a layer of aluminum foil to protect food from freezer burn.
Label It: Write the name, the date and reheating instructions on the foil.
Freeze: Lay the casserole flat in the freezer. This should last for up to 3 months.
Pro Tip: If unbaked, forgo the top crust or biscuits before freezing. If you add them fresh to the top when you’re ready to bake, you’ll have the crispiest topping.
Freezing a Baked Casserole
Freezing after baking is great for leftovers or make-ahead meals.
- Cool Completely: Allow the casserole to cool and reach room temperature before you put it in the freezer.
- Portion It: Freeze in individual portions for easy reheat.
- Wrap and Seal: Plastic wrap and aluminum foil, or an airtight freezer-safe container
- Freeze Flat: Store flat to avoid spills and uneven freezing.
Pro Tip: When freezing leftovers, separate them into portions that are enough for one meal. It stops you from having to reheat an entire dish if you only want one serving
Freezing Quickly To Retain Maximum Quality
- Freezing fast avoids the formation of large ice crystals, which can destroy texture.
- Make sure your freezer is set to 0°F (−18°C) or lower.
- Set the casserole as far back in the freezer as possible, where it’s coldest.
- For the best results, freeze overnight.
Pro Tip: Until the casserole is completely frozen, don’t stack things on top.
🌟 Defrosting and Heating from Frozen Casserole
The correct way to thaw keeps flavor intact and avoids sogginess. Here’s how:
- Overnight Thaw: Move the casserole from freezer to the fridge 12-24 hours before baking.
- Quick Thaw: When in a rush, thaw in the microwave on the defrost setting for 5 minutes at a time.
- Cook From Frozen: If you’re in a pinch, heat straight from frozen:
- Instructions: Preheat oven to 375°F (190°C).
Cover with foil, and bake for 45 to 60 minutes, uncovering for the last 10 minutes to brown and crisp the topping.
Pro Tip: Always test the center with a knife or thermometer. Walk Back the Heat: It should be at least 165°F (74°C) for safe consumption.
🌟 Common Mistakes to Avoid
Even experienced cooks can trip up when freezing or reheating casseroles. Here’s what to watch out for:
Freezing Hot Casserole
- Error: Putting hot food in the freezer, resulting in uneven freezing and higher freezer temperature.
- Solution: Allow the casserole to cool to room temperature before freezing.
Not Wrapping Properly
- Mistake: It must be wrapped tightly, or it will get freezer burn, which ruins taste and texture.
- Solution: Two layers—plastic wrap first, then foil. To give you an extra layer of protection, store it in a freezer-safe bag.
Skipping the Label
- Error: Not writing down the date and instructions can mean food gets forgotten orisn’t reheated correctly.
- Fix: Always label with the name, date and reheating instructions.
Freezing for Too Long
- Error: Casseroles in the freezer for more than 3 months can lose flavor.
- Solution: Consume in 2-3 months for optimal flavor and texture.
Thawing at Room Temperature
- Mistake: Leaving food to thaw on the counter promotes bacterial growth.
- Solution: Thaw all foods in the fridge (or use the microwave defrost setting.
Overheating When Reheating
- Mistake: Reheating at high temperatures dries out the casserole and curdles the creamy sauce.
- Solution: Reheat at 350°F (175°C) and cover with foil to retain moisture.
🌟 Final Tips for Freezer Success
- Avoid Freezing with Fresh Herbs: They lose flavor and texture. Add them fresh after reheating.
- Use High-Fat Dairy: Whole milk or cream freezes better than low-fat alternatives.
- Add a Little Liquid When Reheating: A splash of chicken broth or milk keeps the filling creamy.
- Flash Freeze for Portions: Freeze portions on a baking sheet first, then transfer to containers for easy serving.
More Easy Delicious Recipes
Perfect and Easy Chicken Pot Pie Casserole 5-star
This Easy Chicken Pot Pie Casserole recipe takes all the comforting flavors of the traditional pie and packs them into a super easy, layered casserole. Flaky puff pastry comes together with a creamy, dreamy chicken and veggie filling for a dinner win on nights when you’re busy. Ideal for when you want something hearty but want to keep things simple!
INGREDIENTS
For the Filling
For the Crust
INSTRUCTIONS
-
Step 1: Preheat the Oven
- Preheat your oven to 400°F (200°C).
- Lightly grease a 9x13-inch casserole dish with cooking spray or butter.
-
Step 2: Prepare the Filling
- Sauté the Vegetables:
-
- In a large skillet, melt butter over medium heat.
- Add onions, carrots, celery, and garlic. Sauté for 5-7 minutes until the vegetables soften.
- Add the Flour:
-
- Sprinkle flour over the sautéed vegetables and cook for 1-2 minutes, stirring constantly. This forms the base for your creamy sauce.
- Make the Sauce:
-
- Slowly pour in chicken broth while stirring to avoid lumps.
- Add milk or heavy cream and continue stirring until the mixture thickens (about 5 minutes).
- Add Chicken and Veggies:
-
- Stir in the shredded chicken, peas, corn, salt, pepper, and thyme.
- Cook for another 2-3 minutes until everything is well combined and heated through.
-
Step 3: Assemble the Casserole
- Pour the creamy chicken mixture into the prepared casserole dish.
- Arrange biscuit dough, puff pastry, or crescent rolls on top.
- Brush the dough with egg wash for a golden, glossy finish.
-
Step 4: Bake to Perfection
- Bake for 20-25 minutes or until the topping is golden brown and the filling is bubbly.
- If the topping browns too quickly, cover it with foil and continue baking until fully cooked.
-
Step 5: Serve and Enjoy
- Let the casserole rest for 5-10 minutes before serving.
- Scoop generous portions and enjoy the creamy filling with the crispy, golden topping.
Nutrition Facts
Servings 3
- Amount Per Serving
- Calories 902kcal
- % Daily Value *
- Total Fat 66g102%
- Saturated Fat 28g140%
- Trans Fat 0.1g
- Cholesterol 144mg48%
- Sodium 586mg25%
- Potassium 613mg18%
- Total Carbohydrate 50g17%
- Dietary Fiber 4g16%
- Sugars 6g
- Vitamin A 5552 IU
- Vitamin C 9 mg
- Calcium 98 mg
- Iron 3 mg
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Puff Pastry: Your puff pastry dough should be thawed but still cold when you use it. This enables it to puff and form those gorgeous, flaky layers.
Chicken: While boiled chicken is a cinch to make, you can use leftover rotisserie chicken or even leftover turkey for something different.
Vegetables: You can substitute in other vegetables depending on what’s in season or what you have on hand. Green beans, corn, and even mushrooms are wonderful additions.
Too thick: If the sauce reads too thick, you can add some more chicken broth to it. If it is too runny, some extra flour can help thicken it.
Season Well: Be sure to taste and season with salt and black pepper before baking. If that's the case, sometimes it just takes a dash more salt to amplify all the flavors.
Golden Top: Brush the top pastry pie crust layer with an egg yolk mixed with a splash of heavy cream for an extra golden, crispy top of water.
Herbs: Thyme is traditional, but rosemary or a smidgen of sage are interesting additions to your casserole.
Make Ahead: You can assemble it a day in advance and store it covered in the refrigerator. Just stick it in the oven when you’re ready to bake.
Storage and Reheating Instructions
Cool Before You Store: Once the casserole is cooked, let it cool completely before you put it in the fridge.
Refrigerate: Store leftovers in an airtight container in the refrigerator for up to 3-4 days.
To reheat: In the oven, 350 F until heated through and the pastry crisped up again. Microwaving could soften the pastry, so the oven is your best bet for maintaining that texture as closely as possible.
Freezing: Chicken pot pie casserole freezes beautifully if you want to save it for longer. Just wrap it up tight and freeze it (for up to 2 months). Defrost in the refrigerator overnight, then heat in the oven.
