Name: Chicken Pot Pie Casserole Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: American
Ingredients: 2 tablespoons unsalted butter; 1 small yellow onion, diced; 2 garlic cloves, minced; 2 medium carrots, peeled and diced; 2 celery stalks, diced; 1/3 cup all-purpose flour; 2 cups low-sodium chicken broth; 1/2 cup whole milk; 1/2 cup heavy cream; 3 cups cooked shredded chicken; 1 cup frozen peas; 1 teaspoon salt; 1/2 teaspoon black pepper; 1/2 teaspoon dried thyme; 1 sheet puff pastry or 1 tube refrigerated biscuit dough; 1 egg, beaten, for egg wash

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Get ready to fall in love with Chicken Pot Pie Casserole—a one-dish wonder that wraps everything you adore about a classic chicken pot pie into a creamy, bubbling, totally scoopable bake. This casserole is loaded with tender chicken, colorful veggies, and a luscious, savory sauce, all tucked beneath a golden, flaky puff pastry (or biscuits, if you’re feeling extra cozy). It’s pure comfort food that brings the family running to the table, whether you’re serving up Sunday dinner or looking for a hearty weeknight meal.

Chicken Pot Pie Casserole Recipe - Recipe Image

Ingredients You’ll Need

You don’t need a long shopping list or fancy ingredients to whip up this irresistible casserole. Each item plays its unique role: building flavor, adding heartiness, or giving that irresistible finishing touch. Here’s what you’ll want on hand:

Unsalted butter: Adds rich flavor and helps soften the veg for a smooth, creamy base.
Yellow onion: Brings a subtle sweetness that forms the backbone of the casserole’s flavor.
Garlic cloves: A must for that aromatic punch—don’t skip this step!
Carrots: These add beautiful color and a gentle sweetness to every bite.
Celery stalks: Essential for that classic pot pie taste and a welcome crunch.
All-purpose flour: The secret to thickening the sauce so it’s perfectly creamy, never soupy.
Low-sodium chicken broth: Keeps things flavorful but lets you control the salt level.
Whole milk: Makes the sauce creamy without being too heavy.
Heavy cream: For that luxurious, velvety texture you expect in a great pot pie.
Cooked shredded chicken: Rotisserie chicken is a fantastic time-saver here—trust me!
Frozen peas: An easy pop of green that’s always on hand.
Salt: Brings out all the flavors in the casserole for perfect seasoning.
Black pepper: Adds just the right hint of savory spice.
Dried thyme: Infuses the dish with all those comforting, herby notes every pot pie needs.
Puff pastry or biscuit dough: Your golden, flaky topping options—choose your favorite for a different vibe each time!
Egg: Beat it up for a glossy finish that makes the pastry irresistible.

How to Make Chicken Pot Pie Casserole

Step 1: Sauté the Veggies

Start things off by preheating your oven to 400°F (200°C). Melt butter in a large skillet or saucepan over medium heat, then add the diced onion, minced garlic, carrots, and celery. Cook, stirring occasionally, for about 5–7 minutes until the veggies are softened and your kitchen starts to fill with the warmest, coziest aroma. This step builds the flavorful base for your Chicken Pot Pie Casserole.

Step 2: Make the Roux

Sprinkle the flour evenly over your softened veggies. Stir it in for about a minute to create a blond roux—this is the magic behind that beautifully thick, creamy filling. You’ll see the flour blend in and start to smell slightly nutty, which is the sign it’s ready for the next step.

Step 3: Create the Creamy Sauce

Whisk in the chicken broth slowly to prevent lumps, then pour in the milk and cream. Keep stirring as the mixture heats to a gentle simmer and thickens, which will take around 4 to 5 minutes. You want a silky sauce that coats the back of a spoon—this is what makes a Chicken Pot Pie Casserole so delightfully rich!

Step 4: Add the Protein and Veggies

Once the sauce is perfect, stir in your shredded chicken and frozen peas. Then season the mixture with salt, pepper, and dried thyme. Give it all a gentle mix to distribute everything evenly throughout the creamy base. The peas will brighten this casserole with little pops of color and flavor.

Step 5: Assemble the Casserole

Transfer your hearty filling to a greased 9×13-inch baking dish. If you’re using puff pastry, drape it over the filling and brush with beaten egg for that gorgeous golden crust. If biscuits are more your style, arrange them evenly over the top. Either way, you’re setting the stage for some serious comfort food magic.

Step 6: Bake to Perfection

Bake for 25 to 30 minutes, or until the pastry or biscuits are beautifully golden and the filling is bubbling around the edges. When you take it out, let the Chicken Pot Pie Casserole rest for about 5 minutes. This helps everything set up just enough to serve those perfect, creamy scoops.

How to Serve Chicken Pot Pie Casserole

Garnishes

A little fresh parsley or a sprinkle of cracked black pepper is all you need to take your Chicken Pot Pie Casserole from homey to “wow.” If you’re feeling indulgent, a light dusting of grated Parmesan right before serving is a nice touch that will make your casserole stand out.

Side Dishes

This casserole really is a one-pan meal, but adding a crisp green salad or lightly dressed arugula can balance the creamy richness. For a heartier dinner, serve with roasted potatoes or steamed green beans—classic pairings that keep the focus on the Chicken Pot Pie Casserole’s star flavors.

Creative Ways to Present

For a casual buffet, scoop portions into individual ramekins before topping and baking; everyone gets their own mini Chicken Pot Pie Casserole! Or, use a deep pie dish for a more traditional look. If you’re hosting, sprinkle flaky sea salt on the pastry and slice into generous squares for serving—guaranteed to wow your guests.

Make Ahead and Storage

Storing Leftovers

Once cooled, store any leftover Chicken Pot Pie Casserole in an airtight container in the refrigerator. It will stay fresh and delicious for up to 3 days, making it a fantastic option for meal prep or next-day lunches.

Freezing

To freeze, let the casserole cool completely, then wrap tightly with plastic wrap and foil. It will keep for up to two months. For best results, freeze before adding the puff pastry or biscuits, then add the topping fresh when you’re ready to bake.

Reheating

To reheat, cover with foil and warm in a 350°F oven until hot and bubbly (about 20 minutes). If you want to refresh the crust, uncover for the last few minutes to crisp it up. Microwave reheating works in a pinch, but the oven protects that golden top!

FAQs

Can I use leftover turkey instead of chicken?

Absolutely! Leftover turkey is a great substitute in Chicken Pot Pie Casserole, especially around the holidays. Just shred or chop it into bite-sized pieces and follow the recipe as usual.

Do I have to use puff pastry, or are biscuits better?

Both work beautifully and each brings its own vibe. Puff pastry gives a flaky, golden crust, while refrigerated biscuit dough creates a pillowy, buttery topping that’s slightly more rustic. Try both and see which you prefer!

How can I make this recipe gluten-free?

Swap the all-purpose flour for a gluten-free flour blend (make sure it includes a thickener like xanthan gum), and use a gluten-free pastry or biscuit for the topping. Just double-check all packaged ingredients for hidden gluten.

Is there a way to lighten up this casserole?

For a lighter Chicken Pot Pie Casserole, use half-and-half or all milk instead of the heavy cream, and reduce the butter by a tablespoon. You can also load up on extra veggies or use chicken breast for a leaner protein.

Can I make this casserole ahead of time?

Yes—you can make the filling a day in advance, cover and refrigerate, then add the topping just before baking. This not only saves time on a busy day, but also lets the flavors meld for an even tastier result.

Final Thoughts

If you’ve never tried a homemade Chicken Pot Pie Casserole, you’re in for a treat! There’s nothing quite like the mix of creamy filling, golden topping, and savory aromas coming from the oven. It’s the perfect comfort food, whether you’re sharing with loved ones or just treating yourself. Don’t wait—gather your ingredients and make this cozy classic tonight!

Chicken Pot Pie Casserole Recipe

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4.5 from 7 reviews

Author: admin
Total Time: 45 minutes
Yield: 6 servings 1x
Diet: Non-Vegetarian

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Description

Indulge in the ultimate comfort food with this Chicken Pot Pie Casserole. Creamy, savory, and topped with a flaky pastry, it’s a crowd-pleaser that’s perfect for family dinners or gatherings.

Ingredients

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Filling:

2 tablespoons unsalted butter
1 small yellow onion, diced
2 garlic cloves, minced
2 medium carrots, peeled and diced
2 celery stalks, diced
1/3 cup all-purpose flour
2 cups low-sodium chicken broth
1/2 cup whole milk
1/2 cup heavy cream
3 cups cooked shredded chicken
1 cup frozen peas
1 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon dried thyme

Topping:

1 sheet puff pastry or 1 tube refrigerated biscuit dough
1 egg, beaten, for egg wash

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Instructions

Preheat Oven: Preheat the oven to 400°F (200°C).
Sauté Vegetables: In a skillet, melt butter and sauté onion, garlic, carrots, and celery until softened.
Make Roux: Sprinkle in flour and stir to form a roux. Slowly whisk in chicken broth, milk, and cream. Cook until thickened.
Add Chicken and Peas: Stir in chicken, peas, salt, pepper, and thyme.
Assemble: Transfer filling to a baking dish. Top with pastry or biscuit dough.
Bake: Brush pastry with egg wash and bake for 25-30 minutes until golden and bubbly.
Serve: Let cool slightly before serving.