Cozy Chicken Pot Pie Casserole
Sometimes we all need a hearty and filling comfort food, and this creamy chicken pot pie casserole is just the delicious recipe you may be looking for! It is similar to a traditional chicken pot pie, but even easier to make!
You can use a homemade pie crust, use leftover pie crust, or buy a pre-made crust if you are in a hurry.
Chicken is a staple ingredient in our evening dishes, so I always have chicken in the fridge.
I usually cook my own chicken for the recipe, or use leftover chicken, however, you can buy a rotisserie chicken and use that instead.
This recipe brings together simple ingredients that you probably already have in your pantry and fridge, creating a comforting meal that the entire family will love!
I like to serve this casserole dish with a salad, such as my creamy amish broccoli salad, or my refreshing fruit salad with cool whip.
What is Chicken Pot Pie Casserole?
This easy chicken pot pie casserole recipe is the ultimate comfort food, an easy dinner recipe packed with healthy mixed vegetables and delicious flavor.
The ingredients consist of vegetables and chicken that are baked with a mouth-watering creamy gravy, and topped with a flaky golden brown crust.
All you need is a 9×13 baking dish and this easy recipe is perfect for busy nights or just a relaxing meal at home!
Why You’ll Love This Recipe
- The whole family will love this because you can spice it up by adding different spices and black pepper to the creamy filling, making it more enticing for adults and children.
- You will like it because your family will be getting a nutritious meal, packed full of vitamins from the vegetables and protein from the tender chicken.
- You can sneak vegetables into the recipe that your kids may not necessarily normally eat.
- You can customize this recipe for everyone’s different tastes and preferences.
Tell Me About This Chicken Pot Pie Casserole
- Taste– Savory, flavorful, and delicious describe the flavors of homemade chicken pot pie.
- Texture– The rich, creamy texture from the chicken pot pie filling, paired with the slight crunch of the vegetables, creates the most delicious meal.
- Ease– This easy chicken casserole recipe is not complicated, but just requires several quick steps.
- Time– This great recipe takes around 30-45 minutes to prepare, and bakes in 20-25 minutes.
Ingredients for Chicken Pot Pie Casserole
Pot Pie Ingredients
- Pie Crust– The crust will go on top of the filling and is one of the reasons why this is a wonderful recipe!
- Cooked Chicken– The chicken should be diced or shredded.
- Yellow Onion– Diced yellow onion adds a delicious savory flavor.
- Carrots– Slice the carrots and enjoy the benefits of the vitamins, minerals, and antioxidants that they provide. Carrots also add color and crunch to the recipe.
- Frozen Peas– Peas are commonly used in a good chicken pot pie recipe. They also provide many healthy nutritional benefits. Frozen peas work better than canned as they don’t get as mushy.
- Frozen Green Beans– Again, frozen beans work better in this recipe than canned. They are also very nutritious.
- Sweet Corn– Sweet corn adds a delightful sweet flavor and a little bit of crunch.
- Celery– Celery gives your recipe a little bit of earthy flavor.
- Egg– The egg is used for an egg wash on the pie crust to give it a beautiful golden brown finish.
Pot Pie Filling
- Butter– Melted butter is used to sauté the onion and add flavor to the pie filling. Do not use oil or margarine because the butter helps to make the rich roux for the sauce.
- All Purpose Flour– Flour is essential to make the roux and thicken the creamy sauce.
- Salt– Salt adds flavor and draws out the flavors of the other ingredients in the recipe.
- Black Pepper– Pepper provides the perfect amount of spice.
- Garlic Powder– Everyone loves garlic in a savory comfort food.
- Chicken Broth– This is the liquid needed for the pot pie casserole. It thickens from the roux. You can use any chicken broth that you prefer. I use a homemade stock which is a little healthier.
- Milk– Milk is necessary to make the creamy sauce creamier.
Make Chicken Pot Pie Casserole in 5 Easy Steps
- Combine pot pie ingredients– Combine cooked chicken and vegetables in a large bowl.
- Make the pot pie filling– Sauté onions and then stir in the flour and whisk to make a thick paste. Stir in the broth and milk, stirring constantly. Add your spices and allow it to bubble and thicken, stirring constantly.
- Pour filling over pot pie ingredients– Pour the ingredients and stir to coat. Then pour into lightly greased 9×13 casserole dish.
- Place pie crust on top– Lay cut out pie circles on top of the filling and brush the top of the pie circles with egg wash.
- Bake– Bake for 20-25 minutes in preheated 425 degree F oven until casserole is bubbly and pie crust is golden brown.
Substitutions for Chicken Pot Pie Casserole
- Turkey– Turkey is an excellent substitution for chicken. If you have left-over Thanksgiving turkey or a baked turkey breast, this would taste delicious!
- Crescent Rolls– Crescent rolls make a good substitution for pie crust. Just unroll the dough and lay it across the casserole. Make sure you pinch the seams together. Baking time may vary.
- Puff Pastry– Roll out the pastry dough and cut it into 2 inch strips. You can weave the dough into a lattice pattern. Baking time may vary.
- Biscuit Dough– Biscuits can be used as well. Bake them first for about 8 minutes. When you place them on top of the casserole, turn them baked-side down so that the unbaked side can cook with the recipe. Again, baking time may vary.
Tips for the Best Chicken Pot Pie Casserole
- If you would prefer, you can use your choice of frozen mixed vegetables instead of fresh vegetables.
- Rotisserie chicken is a good option if you don’t want to precook your chicken. You can get it with seasonings or without.
- This casserole, served with a good salad, makes for a complete delicious dinner.
- Make sure you stir constantly while making the roux part of the sauce. This will prevent lumpiness and help it to thicken consistently.
- Bake the casserole for 20-25 minutes, or until it is bubbly and the crust is golden brown.
Add-Ins for Chicken Pot Pie Casserole
- Cheese– You can add grated cheese on top of the crust during the last five minutes of baking. Or, if you prefer, you can add it on top of the casserole under the crust and just bake it for the stated amount of time.
- Mushrooms– Mushroom lovers would love to have this added to the pot pie.
- Herbs– You can also add rosemary, thyme, or Italian seasoning to the casserole for a different flavor.
- Sweet Potato– Cube some sweet potatoes and add them for sweet and nutritious bites. Make sure you peel them first and cut them in small cubes to cook through.
- Potato– You might like cubed potatoes, but again, make sure they are peeled first. Cut them in small cubes so that they cook thoroughly.
How to Store Leftover Chicken Pot Pie Casserole
Make sure you store leftovers in an airtight container; it will be good for 3-5 days.
How to Reheat Leftovers
Reheat leftovers in the oven until warm at 350 degrees F for about 20-25 minutes.
Be sure to cover it with foil first so that it doesn’t burn or get dried out.
You can also microwave individual servings until heated through.
Frequently Asked Questions
Can chicken pot pie casserole be frozen?
Yes, but it is best to freeze it before baking. You can keep it in the freezer in an airtight container for up to 3 months.
Chicken Pot Pie Casserole Recipe
Chicken pot pie casserole
Sometimes we all need a hearty and filling comfort food, and this creamy chicken pot pie casserole is just the delicious recipe you may be looking for! It is similar to a traditional chicken pot pie, but even easier to make!
Equipment
- 1 bowl large
- 1 saucepan large
- 1 spatula
- 1 whisk
- 1 9×13 baking dish
Ingredients
- 1 pie crust, homemade or pre-made cut into 3" circles
- 3 cups cooked chicken diced or shredded
- ⅓ cup yellow onion diced
- ½ cup carrots sliced
- ½ cup frozen peas
- ½ cup frozen green beans
- ½ cup sweet corn drained
- ¼ cup celery sliced
- 1 egg large, separated yolk and white
- 1 tbsp water
Pot pie filling
- ⅓ cup butter
- ⅓ cup all purpose flour
- ½ tsp salt
- ½ tsp black pepper
- ¼ tsp garlic powder
- 1¾ cups chicken broth
- ⅔ cup milk
Instructions
- Preheat your oven to 425 degrees F.
- Combine your cooked chicken, carrots, peas, green beans, celery, and corn in a large bowl.
- Start making your filling for your pot pie. In a large saucepan, melt the butter over medium heat.
- Once the butter is melted, add the onion and cook until softened, about 5 minutes.
- Stir in the flour and whisk until the butter and flour make a thick paste.
- Slowly stir in the broth and milk, stirring constantly as you slowly pour it into the flour and butter mixture.
- Add the salt, black pepper, and garlic powder to the filling and allow it to bubble and thicken for 2-3 minutes. Stir occasionally.
- Pour the filling over the pot pie ingredients and stir to coat the ingredients.
- Pour the pot pie into a lightly greased 9×13 casserole dish.
- Lay the cut out pie circles on top of the filling and brush the top of the pie circles with the egg wash. Make the egg wash by combining the white of one large egg and 1 tablespoon of water together and whisking.
- Bake for 20-25 minutes, or until the casserole is bubbly and the pie crust is golden brown.
- Let cool for 10 minutes and enjoy.
Notes
- If you would prefer, you can use your choice of frozen mixed vegetables instead of fresh vegetables.
- Rotisserie chicken is a good option if you don’t want to precook your chicken. You can get it with seasonings or without.
- This casserole, served with a good salad, makes for a complete delicious dinner.
- Make sure you stir constantly while making the roux part of the sauce. This will prevent lumpiness and help it to thicken consistently.
- Bake the casserole for 20-25 minutes, or until it is bubbly and the crust is golden brown.
