This hearty and comforting chicken pot pie casserole is the perfect meal for a cozy night at home. It's a delicious dish to enjoy when making dinner for only one or two people.
Casseroles are the ultimate comfort food to bring warmth on a chilly evening. This classic dish combines tender chunks of chicken, vegetables, a creamy sauce, and a buttery crust.
This version of a chicken pot pie is easy to prepare and makes for a satisfying meal any time of year. Whether you want something warm and comforting during the cold winter months or a hearty dinner after a long day of work, this casserole will surely hit the spot.
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Ingredients
The ingredients to make this casserole are simple and readily available. Using frozen prepared vegetables and a rotisserie chicken reduces the preparation time.
Here are the ingredients you'll need to make this recipe:
- pre-made pie crust dough
- extra virgin olive oil
- onion
- garlic
- cooked chicken breast meat
- frozen diced carrots
- frozen diced potatoes
- frozen peas
- chicken broth or stock
- heavy cream
- milk
- salt and pepper
Scroll down to the chicken pot pie recipe card for quantities used.
Instructions
To begin, preheat the oven to 350°F and lightly grease a small casserole dish about 6x9-inches.
Sauté onion and garlic in heated olive oil until onions are translucent and softened.
Add the cooked chicken, frozen vegetables, potatoes, salt, and pepper to the pan.
Mix everything together thoroughly.
Add chicken stock and cook for 5 minutes. Mix in heavy cream and bring to a boil.
Pour the chicken pot pie filling into the prepared baking dish.
Top with pie crust dough. Brush with milk and cut slits in center.
Bake until the top crust is golden brown and fully cooked. Remove from oven and let it rest for a few minutes before cutting.
Variations
One of the best things about chicken pot pie casserole is its versatility. You can customize it to suit your preferences by using different vegetables or spices.
For instance, you can add carrots, peas, broccoli or green beans to make the dish more wholesome and nutritious. You can also experiment with flavors like thyme, rosemary, paprika or garlic powder for an added kick.
You can also vary the topping. Canned biscuits, crescent roll dough, or homemade buttermilk biscuit dough is a great option. Or, try a blend of homemade panko mixed with melted butter and grated Parmesan cheese.
Tips
- Use a frozen mixed vegetables with carrots, green beans, corn, and peas instead of separate potatoes, carrots, and peas.
- Buy a pre-made pie crust and cut to fit the size of your pan.
- Be sure to cut slits in the crust to allow steam to escape while baking the chicken casserole.
Serving suggestions
This dish has been a family favorite for generations and will please even the pickiest of eaters. Its creamy texture and savory flavor make it an ideal dinner choice on chilly nights, while its conveniently easy-to-make recipe makes it simple enough for busy cooks.
When it comes to sides, you can’t go wrong with a classic green salad. The crisp and refreshing flavors of a simple garden salad pair wonderfully with the creamy and savory flavors of chicken pot pie. If you want to add extra texture, add croutons or nuts to your salad. A chopped Greek salad is a great option too.
Storage
Let the dish cool completely before storing it in an airtight container. The container should be made of glass or plastic, and the lid should fit tightly to prevent any air from getting in.
If you are planning on eating the leftovers within a few days, store them in the refrigerator. Otherwise, you can freeze the casserole for up to three months. When ready to eat, thaw overnight in the refrigerator and reheat thoroughly before serving
FAQ
Yes. To make the casserole ahead of time, prepare it according to the recipe instructions but do not bake it. Instead, cover the dish with aluminum foil or plastic wrap and store it in the refrigerator for up to two days. When you are ready to bake it, remove it from the refrigerator and let it sit at room temperature for about 30 minutes before baking as directed.
Wrap the dish tightly with plastic wrap or aluminum foil and place it in an airtight container or freezer bag. When ready to cook, thaw overnight in the refrigerator before baking according to the recipe instructions.
The best way to reheat a chicken pot pie casserole is in the oven. Preheat your oven to 350°F and place the casserole dish on the middle rack. Heat until the center is hot and bubbly. If you notice that the top is browning too quickly, cover it with foil during the last few minutes of baking.
Related Recipes
Love comfort foods? Here are a few more warm and comforting dishes you may want to try next.
- Shepherd's pie is a rich and savory meal idea.
- Loaded twice-baked potatoes are full of flavor.
- Seafood pot pie is creamy and delicious.
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Recipe
Chicken Pot Pie Casserole
Ingredients
- 1 mini pie crust around 6x9 inches
- 1 tablespoon extra virgin olive oil
- 1 small onion diced
- 2 garlic cloves minced
- 1 cup cooked rotisserie boneless/skinless chicken breasts roughly chopped
- 1 cup frozen diced carrots
- 1 cup frozen diced potatoes
- ½ cup frozen peas
- ½ cup chicken broth or stock bouillon
- ½ cup of thick heavy cream
- 2 tablespoons milk for brushing
- Salt and black pepper to taste
Instructions
- Preheat oven to 350° F. Lightly grease a small baking dish.
- Heat a saute pan over medium-high heat. Once heated, pour in the olive oil and add the onions and garlic. Cook for 2 minutes until onions become translucent and softened.
- Lower the heat to medium and combine the cooked chicken, peas, carrots, potatoes, salt and pepper in the pan. Mix everything together thoroughly.
- Pour the chicken stock, cover the pan and let the mixture cook for 5 minutes, stirring occasionally, until it is heated through.
- Add the heavy cream and mix everything together well. Let it boil and turn off the heat.
- Pour the chicken filling onto the baking dish. Top with rolled-out pie crust dough and gently stretch to cover the filling over the baking dish, tucking the edges well. With a sharp knife, make 4 small cuts in the dough.
- Brush the dough with milk, you don't need to use it all.
- Bake for 20-30 minutes, until the top crust is golden brown and fully cooked.
- Remove from the oven, let it rest for a few minutes before cutting.
Notes
- Use a frozen mixed vegetables with carrots, green beans, corn, and peas instead of separate potatoes, carrots, and peas.
- Buy a pre-made pie crust and cut to fit the size of your pan.
- Be sure to cut slits in the crust to allow steam to escape while baking the chicken casserole.
Lindsey
This chicken pot pie was so comforting and perfectly seasoned! My whole family devoured it last night even my husband who isn't the biggest chicken fan (I know, right? Who doesn't love chicken?) I loved that it was easy and used frozen veggies. I pulled the veggies and a pie crust from my freezer and, voila!, dinner was basically done.
Elizabeth S
This is exactly what I needed... hearty, filling, and delicious. I felt like Grandma was cooking me dinner again. Thanks for a great recipe. Disclaimer: I doubled the garlic. HAHA!
Sharina
Brought this chicken pot pie casserole to our church potluck and the crowd loves it! It was so hearty and filling! Thanks for this amazing recipe Lisa, such a keeper!
Sara
Soooo good! I used rotisserie chicken and a storebought pie crust. Added some extra frozen veggies that I needed to use up, too. Absolutely delicious!