Easy Chicken Pot Pie Casserole Recipe

If you’re in search of a comforting and hearty dish that combines tender chicken, vegetables, and a creamy sauce all enveloped in a golden, flaky crust, then look no further than this easy chicken pot pie casserole. This recipe is perfect for a family dinner or a potluck, offering a homemade taste that feels like a warm hug on a plate.

Growing up, Sundays at my grandma’s house were always something to look forward to, particularly for her iconic pot pie. The comforting aroma that filled her kitchen as the pie baked still lingers in my memory. In creating this recipe, I wanted to capture the same homey feel but in a more accessible casserole form. Every bite of this casserole takes me back to those cherished Sunday dinners.

Why You’ll Love This Recipe

• Family-Friendly: Perfect for children and adults alike, ensuring empty plates all around.
• Quick and Easy: With minimal prep work, this dish simplifies the traditional recipe for busy weeknights.
• Versatile: Easily adaptable for different tastes, making it ideal for any occasion.
• Comfort Food at Its Best: Offers all the cozy warmth of a traditional pot pie in a convenient casserole form.

Ingredients Notes

For this recipe, you’ll need cooked chicken, frozen vegetables, cream of chicken soup, milk, and pie crust. You can use a rotisserie chicken for convenience or any leftover chicken you have on hand. The frozen vegetables can be a mix of peas, carrots, and corn. For a creamier base, you can substitute part of the milk with heavy cream. The store-bought pie crust works beautifully here, but feel free to use homemade crust if you prefer.

Recipe Steps

Step 1

Preheat your oven to 400°F (200°C). Lightly grease a baking dish to prevent sticking.

Step 2

In a large bowl, combine the cooked chicken, frozen vegetables, cream of chicken soup, and milk. Mix until everything is evenly coated with the creamy sauce.

Step 3

Pour the chicken and vegetable mixture into the prepared baking dish, spreading it into an even layer.

Step 4

Roll out the pie crust and carefully place it over the filling. Trim any excess crust and crimp the edges to seal. Cut a few slits in the crust to allow steam to escape.

Step 5

Bake in the preheated oven for 25-30 minutes, or until the crust is golden brown and the filling is bubbling. Let it cool for a few minutes before serving.

Storage Options

This casserole stores well in the refrigerator for up to three days. Cover it tightly with plastic wrap or aluminum foil. For freezing, wrap the baked casserole in an airtight container and freeze for up to three months. Reheat in the oven at 350°F (175°C) until warmed through.

Variations & Substitutions

To make this dish vegetarian, replace the chicken with mushrooms or a plant-based meat alternative. You can also add some cheese to the filling for extra richness. Swap out the pie crust with puff pastry for a flakier topping.

Serving Suggestions

This casserole is a standalone meal but pairs beautifully with a fresh green salad or steamed broccoli. It’s perfect for a cozy family dinner or for bringing to potluck gatherings. Serve it straight from the oven for best results.

Frequently Asked Questions

Can I make this dish ahead of time?
Yes, you can assemble the casserole a day in advance and store it in the refrigerator. Wait until just before baking to add the pie crust on top.

What can I use instead of cream of chicken soup?
If you’re looking to make your own, a blend of chicken broth, milk, flour, and butter cooked into a thick sauce can substitute canned soup. Alternatively, cream of mushroom or celery soup can add a different flavor profile.

How do I prevent the crust from getting soggy?
Ensure the filling is not too watery by using less milk or cream. Also, baking the pie on the lower oven rack for the last 10 minutes can help the crust firm up.

Easy Chicken Pot Pie Casserole Recipe

This delicious and comforting chicken pot pie casserole is easy to make and perfect for a family dinner!

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Prep Time: 20 minutes minutes

Cook Time: 45 minutes minutes

Total Time: 1 hour hour 5 minutes minutes

Servings: 6

Calories: 120kcal

Ingredients

 

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Main Ingredients

• ▢ 2 cups cooked chicken breast shredded
• ▢ 1 cup frozen mixed vegetables thawed
• ▢ 1 cup chicken broth
• ▢ 3 tablespoons unsalted butter divided
• ▢ 1 cup milk
• ▢ 1 package refrigerated biscuit dough 8-count
• ▢ 2 tablespoons all-purpose flour
• ▢ 0.5 teaspoon salt
• ▢ 0.5 teaspoon black pepper freshly ground
• ▢ 0.5 teaspoon dried thyme

Instructions

Preparation Steps

• Preheat your oven to 400°F (200°C).
• In a large skillet, melt 2 tablespoons of butter over medium heat. Add the flour and cook, stirring constantly, for 1 minute.
• Gradually whisk in the chicken broth and milk. Cook until the mixture begins to thicken, about 3 minutes.
• Stir in the shredded chicken, thawed mixed vegetables, salt, pepper, and thyme. Remove from heat.
• Pour the chicken mixture into a greased 9x13 inch baking dish.
• Top with biscuit dough rounds. Brush tops with remaining melted butter.
• Bake in the preheated oven for 25-30 minutes or until the biscuits are golden brown and cooked through.

Notes

Let the casserole cool for 10 minutes before serving. This helps the filling to set slightly.