Go Back
- 2 cups cooked chicken, shredded - 1 cup frozen peas - 1 cup frozen corn - 1 cup diced carrots - 1 cup diced potatoes (fully cooked or pre-roasted) - 1/2 cup onion, chopped - 2 cloves garlic, minced - 1 cup chicken broth - 1 cup milk - 1/4 cup all-purpose flour - 1 teaspoon dried thyme - 1 teaspoon salt - 1/2 teaspoon black pepper - 1 refrigerated pie crust or biscuit dough (for topping) - 1 tablespoon olive oil - Fresh parsley for garnish (optional) Each ingredient plays a key role in making the chicken pot pie casserole both tasty and comforting. I love using cooked chicken as the base because it adds protein and rich flavor. Frozen peas and corn bring a pop of color and sweetness. Diced carrots and potatoes give it a hearty feel. The onion and garlic add depth and aroma when sautéed. Chicken broth and milk create a creamy sauce that ties it all together. Flour thickens the sauce, making it nice and smooth. Thyme adds a lovely herbal note, while salt and pepper enhance the overall taste. For the topping, I often choose a pie crust or biscuit dough. This adds a flaky texture that contrasts with the creamy filling. Finally, I sprinkle fresh parsley on top for a touch of brightness. Each ingredient is essential for a delicious chicken pot pie casserole. {{ingredient_image_1}} - Preheat your oven to 400°F (200°C). - In a large skillet, heat 1 tablespoon of olive oil over medium heat. - Add 1/2 cup of chopped onion and 2 minced garlic cloves. - Sauté until the onions are soft and clear, about 3 to 4 minutes. - Stir in 2 cups of shredded cooked chicken, 1 cup of frozen peas, 1 cup of frozen corn, 1 cup of diced carrots, and 1 cup of fully cooked or pre-roasted potatoes. - Mix well so everything is evenly combined. - In a small bowl, whisk together 1 cup of chicken broth, 1 cup of milk, 1/4 cup of all-purpose flour, 1 teaspoon of dried thyme, 1 teaspoon of salt, and 1/2 teaspoon of black pepper. - Pour this smooth mixture into the skillet. - Stir gently until the filling thickens and coats the chicken and veggies. - Transfer the filling to a greased 9x13 inch casserole dish. - Unroll a refrigerated pie crust or biscuit dough to cover the filling. - You can cut it into pieces or lay it whole for a rustic look. - Bake the casserole for 25 to 30 minutes. - The crust should be golden brown and flaky when done. - Let it cool slightly before serving. - Garnish with fresh parsley if you like. How to avoid a soggy crust To keep your crust crisp, bake it separately first. You can pre-bake the crust for about 10 minutes. This helps it stay flaky. If you skip this step, the filling can make it soggy. Ensuring even cooking of vegetables Cut your vegetables into similar sizes. This way, they cook evenly. If you have larger pieces, they may need more time. Sauté them with the onions and garlic first. This brings out their flavors and softens them before baking. Recommended side dishes Serve your chicken pot pie casserole with a light salad. A fresh green salad pairs well. You can also serve it with steamed broccoli or crusty bread. These sides keep your meal balanced and tasty. Best sauces or condiments to serve A drizzle of hot sauce adds a nice kick. You can also use a creamy ranch dressing. If you like herbs, fresh parsley makes a great topping. These options boost flavor and make the dish pop. Using rotisserie chicken For quick prep, buy rotisserie chicken. It saves time and adds great flavor. Just shred it and mix it into your casserole. This cuts down your cooking time a lot. Preparing ingredients in advance Chop your vegetables the day before. Store them in the fridge. You can also mix the filling ahead of time. Just keep it covered until you're ready to bake. This makes dinner prep a breeze. Pro Tips Use Rotisserie Chicken: For a quicker preparation, consider using store-bought rotisserie chicken. It saves time and adds great flavor. Customize Your Veggies: Feel free to substitute or add other vegetables like green beans or bell peppers based on your preference or what you have on hand. Crust Variations: Experiment with different types of crusts, like puff pastry or homemade biscuit dough, for a unique twist on the classic pot pie. Let It Rest: Allow the casserole to rest for about 10 minutes after baking. This helps the filling set and makes it easier to serve. {{image_2}} For those who need gluten-free meals, use gluten-free flour. This will work well in our sauce. You can find many good options at the store. For a dairy-free dish, swap milk with almond milk or coconut milk. These give a nice flavor too. You can change up the veggies in this recipe. Try green beans, bell peppers, or mushrooms. Each option adds a new taste. If you want a different protein, turkey works great. You can use leftover turkey after the holidays. To add more flavor, mix in fresh herbs like rosemary or basil. Just a little can make a big difference. Another fun twist is to make a Mexican-inspired chicken pot pie. Use taco seasoning and add black beans and corn. Top it with tortilla chips instead of the crust for a tasty crunch. Store your chicken pot pie casserole in the fridge. Use an airtight container to keep it fresh. Make sure to cool it down before sealing the container. This way, it won’t steam and make the crust soggy. You can keep it in the fridge for up to four days. You can freeze your casserole before or after baking. If freezing before baking, wrap it tightly in foil. This keeps the air out and helps it last longer. If you choose to freeze it after baking, let it cool first. To reheat, simply bake it at 350°F (175°C) until hot. This usually takes about 30-40 minutes. In the fridge, your casserole lasts about four days. If you freeze it, it can last up to three months. Check for signs of spoilage, like a bad smell or mold. If you see any of these, it’s best to throw it away. Enjoy your delicious meal with peace of mind! Yes, you can make chicken pot pie casserole ahead of time. Prepare the filling and store it in the fridge. You can top it with the crust just before baking. This saves time on busy days. Cooked chicken works best. You can use shredded rotisserie chicken for ease. The flavor is rich and complements the other ingredients well. Feel free to use leftover chicken from other meals too. To add heat, stir in some red pepper flakes or hot sauce. You can also add diced jalapeños for a fresh kick. Adjust the spice level to match your taste. Absolutely! Fresh vegetables add a nice crunch. Just chop them finely and cook them a bit longer. You may need to adjust the cooking time to ensure they are tender. If your casserole is too thick, add more chicken broth or milk. Stir it in slowly until you reach your desired consistency. This will help make the filling creamy and delicious. This article shared a simple chicken pot pie casserole recipe. We covered the key ingredients, step-by-step instructions, and useful tips. I shared ideas for variations that fit various diets, plus smart storage tips. Making this dish can be fun and rewarding. With a little effort, you can create a cozy meal. Enjoy this classic with your favorite sides for a complete dinner! Your family will love every bite.

Chicken Pot Pie Casserole

A comforting and hearty casserole filled with chicken and vegetables, topped with a flaky crust.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Main Course
Cuisine American
Servings 6
Calories 400 kcal

Ingredients
  

  • 2 cups cooked chicken, shredded
  • 1 cup frozen peas
  • 1 cup frozen corn
  • 1 cup diced carrots
  • 1 cup diced potatoes (fully cooked or pre-roasted)
  • 0.5 cup onion, chopped
  • 2 cloves garlic, minced
  • 1 cup chicken broth
  • 1 cup milk
  • 0.25 cup all-purpose flour
  • 1 teaspoon dried thyme
  • 1 teaspoon salt
  • 0.5 teaspoon black pepper
  • 1 unit refrigerated pie crust or biscuit dough (for topping)
  • 1 tablespoon olive oil
  • 1 unit Fresh parsley for garnish (optional)

Instructions
 

  • Preheat your oven to 400°F (200°C).
  • In a large skillet, heat the olive oil over medium heat. Add the chopped onion and minced garlic. Sauté until the onions are translucent, about 3-4 minutes.
  • Stir in the cooked chicken, peas, corn, diced carrots, and potatoes. Mix well to combine.
  • In a small bowl, whisk together the chicken broth, milk, flour, thyme, salt, and black pepper until smooth. Pour this mixture into the skillet with the chicken and vegetables. Stir gently until everything is well coated and the mixture starts to thicken.
  • Once the filling is ready, transfer it to a greased 9x13 inch casserole dish, spreading it evenly.
  • Unroll the refrigerated pie crust or biscuit dough and cut it into pieces to cover the top of the filling. You can also place it whole if you prefer a rustic look.
  • Bake in the preheated oven for 25-30 minutes, or until the crust is golden brown and flaky.
  • Remove from the oven and let it cool slightly before serving. Garnish with fresh parsley if desired.

Notes

Garnish with fresh parsley for added flavor.
Keyword casserole, chicken, pot pie