There are few dishes that wrap you in a warm hug quite like a homemade chicken pot pie casserole. Growing up in an Italian-American household, our meals were always full of heart—and my grandmother, though proud of her lasagna and risotto, had a soft spot for American comfort foods. I still remember how she fell in love with chicken pot pie during a visit to a cozy diner in New England. Inspired, she crafted her own version—layered in a casserole dish, rich with savory chicken, tender vegetables, and crowned with a buttery crust.
Today, I’m thrilled to share a version that’s perfect for any season, whether you’re craving something cozy in winter or a hearty yet light meal for summer gatherings. Let’s get into the magic of this dish!
Table of Contents
Why You’ll Love This Chicken Pot Pie Casserole
- Pure Comfort: Classic, nostalgic, and soul-warming.
- All-Season Favorite: Light enough for summer evenings, hearty enough for winter nights.
- Family-Sized: Serves 4–6 generously (easy to double for a crowd).
- Customizable: Perfect for using up leftover veggies or rotisserie chicken.
- Easy Prep: Made with simple ingredients you probably already have.
Ingredients You’ll Need
For the Filling:
- 2 cups cooked chicken (shredded or diced; rotisserie chicken works great)
- 1 cup frozen peas
- 1 cup diced carrots (fresh or frozen)
- 1 cup diced potatoes (peeled and boiled)
- 1 small onion, finely chopped
- 3 cloves garlic, minced
- 1/3 cup unsalted butter
- 1/3 cup all-purpose flour
- 2 cups chicken broth
- 1 cup whole milk (or half-and-half for richer flavor)
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried parsley
For the Topping:
- 1 sheet refrigerated pie crust OR 1 package of biscuit dough
- 1 egg (for egg wash, optional)
How to Make Chicken Pot Pie Casserole
Step 1: Prepare the Filling
In a large skillet, melt the butter over medium heat. Add the onion and garlic, sautéing until fragrant (about 2–3 minutes).
Sprinkle in the flour and whisk constantly to form a roux. Cook for about 1 minute to remove the raw flour taste.
Gradually pour in the chicken broth and milk, whisking continuously until smooth. Bring to a gentle simmer.
Add salt, pepper, thyme, and parsley. Stir in the cooked chicken, carrots, peas, and potatoes. Allow the mixture to simmer until thickened (about 5 minutes).
Step 2: Assemble the Casserole
Pour the creamy chicken filling into a greased 9×13-inch casserole dish.
Top with your choice:
- Pie crust: Roll out and place over the filling. Trim the edges and cut slits in the center to vent.
- Biscuit dough: Arrange biscuits evenly over the filling.
Brush the crust or biscuits with a beaten egg for a glossy finish.
Step 3: Bake
Preheat the oven to 400°F (200°C). Bake for 25–30 minutes, or until the crust is golden and the filling is bubbling.
Allow to cool for 5–10 minutes before serving.
Tips for the Best Chicken Pot Pie Casserole
- Use Leftovers: This is a fantastic way to use up cooked chicken or even leftover turkey after the holidays.
- Vegetable Swap: Feel free to add corn, green beans, or mushrooms for variety.
- Make It Ahead: Assemble the casserole up to a day ahead and bake when ready.
- Freeze It: Make two casseroles—one to eat, one to freeze for a quick weeknight meal.
If you love casseroles, you’ll also enjoy the hearty and cozy vibe of this Cowboy Casserole Recipe or the ultra-creamy Million Dollar Chicken Casserole.
Variations You’ll Love
Lightened-Up Version
- Use low-fat milk and cut back on butter.
- Load up on extra veggies to make it even more nutritious.
Spicy Kick
- Add 1 teaspoon of smoked paprika or a pinch of cayenne to the filling.
Cheesy Twist
- Stir in 1 cup of shredded cheddar cheese into the filling for extra richness.
For more casserole ideas, check out this creamy and delicious Hashbrown Casserole.
What to Serve with Chicken Pot Pie Casserole
This dish is filling on its own, but if you want to create a full meal, try serving it with:
- Simple Side Salad with lemon vinaigrette
- Steamed Asparagus or green beans
- Homemade Bread Rolls (because carbs deserve friends, too!)
FAQs About Chicken Pot Pie Casserole
Can I use canned vegetables?
Yes, but make sure to drain them well to avoid a watery filling.
How do I store leftovers?
Cover and refrigerate for up to 3 days. Reheat in the oven at 350°F until warmed through.
Can I freeze chicken pot pie casserole?
Absolutely! Cover tightly with foil and freeze for up to 2 months. Bake from frozen at 375°F for about 45–50 minutes.
A Little Family Secret
My grandmother always added a secret ingredient to her chicken pot pie casserole: a splash of white wine into the filling. It gives the sauce a beautiful depth of flavor that’s hard to beat. Try it if you’re feeling adventurous!
Final Thoughts
Whether you’re gathering around the table on a chilly winter evening or serving up something hearty for a casual summer potluck, this chicken pot pie casserole never disappoints. It’s easy, nostalgic, and endlessly adaptable to your tastes.
Next time you’re craving comfort food, give this casserole a try—you might just find yourself making it a new family tradition.
And if you make it, don’t forget to share your delicious creation! Tag me on Instagram or drop a comment below—I love seeing your kitchen magic. ✨
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Simple Chicken Pot Pie Casserole
- Total Time: 50 minutes
- Yield: 6 servings 1x
Description
This Chicken Pot Pie Casserole wraps you in pure comfort with a creamy, savory filling, tender vegetables, and a buttery crust. It’s a cozy all-season favorite that’s easy to make, endlessly customizable, and perfect for family gatherings or weeknight dinners.
Ingredients
For the Filling
- 2 cups cooked chicken (shredded or diced; rotisserie chicken works great)
- 1 cup frozen peas
- 1 cup diced carrots (fresh or frozen)
- 1 cup diced potatoes (peeled and boiled)
- 1 small onion, finely chopped
- 3 cloves garlic, minced
- 1/3 cup unsalted butter
- 1/3 cup all-purpose flour
- 2 cups chicken broth
- 1 cup whole milk (or half-and-half for richer flavor)
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried parsley
For the Topping
- 1 sheet refrigerated pie crust OR 1 package of biscuit dough
- 1 egg (for egg wash, optional)
Instructions
- Prepare the Filling: In a large skillet, melt the butter over medium heat. Add the onion and garlic, sautéing until fragrant (about 2–3 minutes). Sprinkle in the flour and whisk constantly to form a roux. Cook for about 1 minute to remove the raw flour taste. Gradually pour in the chicken broth and milk, whisking continuously until smooth. Bring to a gentle simmer. Add salt, pepper, thyme, and parsley. Stir in the cooked chicken, carrots, peas, and potatoes. Allow the mixture to simmer until thickened (about 5 minutes).
- Assemble the Casserole: Pour the creamy chicken filling into a greased 9×13-inch casserole dish. Top with your choice of pie crust or biscuit dough. If using pie crust, roll it out and place over the filling, trimming edges and cutting slits to vent. If using biscuits, arrange them evenly over the filling. Brush with beaten egg for a glossy finish.
- Bake: Preheat the oven to 400°F (200°C). Bake for 25–30 minutes, or until the crust is golden and the filling is bubbling. Allow to cool for 5–10 minutes before serving.
Notes
- Make Ahead: You can prepare the filling a day in advance and assemble just before baking.
- Freezing Tip: Assemble the casserole, wrap tightly, and freeze for up to 2 months.
- Extra Flavor: Add a splash of white wine to the filling for a deeper flavor, just like a classic Italian-American twist.
- Vegetable Variations: Swap in corn, green beans, or mushrooms depending on what you have on hand.
- Cheesy Version: Stir 1 cup of shredded cheddar into the filling before baking for a cheesy casserole.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 piece (about 1/6 of casserole)
- Calories: 460
- Sugar: 5g
- Sodium: 820mg
- Fat: 27g
- Saturated Fat: 13g
- Unsaturated Fat: 11g
- Trans Fat: 1g
- Carbohydrates: 33g
- Fiber: 4g
- Protein: 22g
- Cholesterol: 90mg