Chicken Pot Pie Casserole

This Chicken Pot Pie Casserole combines the comforting flavors of a classic chicken pot pie with the simplicity of a casserole. It features a creamy chicken and vegetable filling topped with buttery, flaky biscuits for an easy, crowd-pleasing meal.

Chicken Pot Pie Casserole

Chicken Pot Pie Casserole is a comforting and hearty dish that combines the classic flavors of chicken pot pie in an easy, casserole-style format.
Tender chunks of chicken, mixed vegetables, and a creamy sauce are layered under a golden, flaky biscuit or puff pastry topping.
This dish is perfect for busy weeknights or family gatherings, offering the rich taste of a homemade pot pie with the convenience of a one-pan meal. It’s easy to customize with different vegetables and seasonings, making it a versatile and satisfying comfort food favorite.
Prep Time 15 minutes
Cook Time 10 minutes
5 minutes
Total Time 30 minutes
Course Main Course
Cuisine American
Servings 4
Calories 450 kcal

Ingredients
  

  • 2 cups cooked chicken
  • 1 cup frozen peas
  • 1 cup rozen carrots
  • 1 cup corn
  • 1 small onion chopped
  • 2 cloves garlic minced
  • 2 tablespoons butter
  • 1 can cream of chicken soup
  • 1 cup chicken broth
  • 1/2 cup milk
  • Salt and pepper to taste

For the topping:

  • 1 can refrigerated biscuits
  • 1 tablespoons melted butter
  • 1/2 teaspoon garlic powder
  • 1 teaspoon dried parsley

Instructions
 

  • Preheat the oven to 375°F (190°C).
  • Prepare the filling: In a large skillet, melt butter over medium heat. Sauté the onion and garlic until soft (about 3 minutes). Stir in the shredded chicken, peas, carrots, corn, cream of chicken soup, chicken broth, and milk. Season with salt and pepper. Let it simmer for 5–7 minutes until heated through and thickened.
  • Assemble the casserole: Pour the filling into a greased 9×13-inch baking dish.
  • Add the biscuits: Place the biscuits on top of the filling. Brush with melted butter and sprinkle with garlic powder and parsley.
  • Bake: Bake for 20–25 minutes, until the biscuits are golden brown and the filling is bubbly.
  • Serve: Let cool for 5 minutes before serving.

Why You Will Love Chicken Pot Pie Casserole

Chicken Pot Pie Casserole is the ultimate comfort food, combining the rich, savory flavors of a classic chicken pot pie with the ease of a casserole. Unlike traditional pot pie, this casserole skips the complicated pie crust and uses buttery biscuits or puff pastry on top, creating a golden, flaky finish that perfectly complements the creamy filling.

The filling is loaded with tender chunks of chicken, mixed vegetables like carrots, peas, and corn, and a rich, velvety sauce made from chicken broth and cream. The combination of flavors and textures—creamy, crunchy, and hearty—makes every bite satisfying.

What makes Chicken Pot Pie Casserole even better is how easy it is to prepare. You can use rotisserie chicken or leftover chicken to save time, and frozen vegetables make the prep work quick and simple. Everything comes together in one baking dish, making it a convenient weeknight meal with minimal cleanup.

This casserole is also versatile—you can add mushrooms, potatoes, or extra herbs to adjust the flavor to your liking. Plus, it’s a crowd-pleaser that works well for family dinners, potlucks, and meal prepping. Warm, comforting, and easy to make—Chicken Pot Pie Casserole is a recipe you’ll turn to again and again!


Tips for Making the Best Chicken Pot Pie Casserole

  1. Use Rotisserie Chicken for Convenience
  • To save time, use pre-cooked rotisserie chicken instead of cooking chicken from scratch. Shred the chicken and add it directly to the filling for a rich flavor and juicy texture.
  • You can also use leftover roasted chicken or even turkey as a substitute.
  1. Make a Rich and Creamy Filling
  • Start by sautéing onions, carrots, and celery in butter until softened—this forms the flavor base.
  • Use a mix of chicken broth and heavy cream (or whole milk) to create a thick, creamy filling.
  • Add a dash of garlic powder, thyme, and black pepper to deepen the flavor.
  • Stir in frozen peas and corn at the end to keep them from getting mushy.
  1. Choose the Right Topping
  • Puff Pastry: For a flaky, buttery finish, use thawed puff pastry sheets. Lay them over the filling and brush with egg wash for a golden-brown crust.
  • Biscuits: Use refrigerated or homemade biscuit dough. Place them over the filling and bake until golden and cooked through.
  • Pie Crust: For a classic pot pie taste, roll out a pie crust over the casserole dish, crimp the edges, and cut slits for ventilation.
  1. Avoid a Soggy Bottom
  • Preheat the oven to 375°F (190°C) before baking to ensure even cooking.
  • Let the filling cool slightly before adding the topping to prevent it from becoming soggy.
  • Bake uncovered to allow the topping to crisp up nicely.
  1. Add Depth of Flavor
  • A splash of white wine or Worcestershire sauce in the filling enhances the savory depth.
  • Stir in grated Parmesan or shredded cheddar cheese for a cheesy twist.
  • Add a pinch of nutmeg for a subtle warmth that complements the creamy filling.

Serving Tricks

  1. Portion Control and Presentation
  • Let the casserole rest for 5–10 minutes after baking to allow the filling to set.
  • Cut into equal squares for easy serving and a clean presentation.
  • Garnish with fresh parsley or chopped chives to add color and brightness.
  1. Pairing Suggestions
  • Serve Chicken Pot Pie Casserole with a crisp green salad tossed in a light vinaigrette to balance the richness.
  • Pair with roasted or steamed vegetables like asparagus, green beans, or Brussels sprouts for a complete meal.
  • Warm dinner rolls or garlic bread make excellent sides to soak up the creamy sauce.
  1. Make-Ahead and Freezing
  • Make-Ahead: Prepare the filling and store it in the refrigerator for up to 24 hours. Add the topping and bake just before serving.
  • Freezing: Assemble the casserole without the topping, cover tightly with foil, and freeze for up to 2 months. Thaw overnight in the refrigerator, add the topping, and bake until bubbly.
  • If reheating leftovers, cover the casserole with foil and bake at 350°F (175°C) for 15–20 minutes or until heated through.
  1. Customize It
  • Vegetarian Option: Replace chicken with mushrooms or extra vegetables like zucchini and bell peppers.
  • Lighter Option: Substitute half the cream with low-fat milk or Greek yogurt.
  • Kid-Friendly: Add diced potatoes or sweet potatoes for extra heartiness.

With its creamy filling and golden topping, Chicken Pot Pie Casserole is a comforting, crowd-pleasing meal that’s easy to prepare and serve!

Key Ingredients Affecting Nutrition

  • Chicken – Provides lean protein and essential nutrients like B vitamins.
  • Crescent Roll or Biscuit Topping – Adds carbs and fat from the butter and flour content.
  • Mixed Vegetables (Carrots, Peas, Corn) – Adds fiber, vitamins, and natural sweetness.
  • Cream of Chicken Soup – Contributes to the creamy texture and increases sodium and fat content.
  • Milk or Heavy Cream – Adds richness and increases the fat and calorie content.

Tips to Lighten It Up

  • Use low-fat cream of chicken soup and milk instead of heavy cream to reduce fat.
  • Swap regular crescent rolls for reduced-fat crescent dough or use a puff pastry alternative.
  • Add extra veggies like broccoli, spinach, or bell peppers for more fiber and nutrients.
  • Use rotisserie chicken breast (without skin) to reduce fat and calories.

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