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    Home / Recipes / Dinners

    Chicken Pot Pie Casserole

    By Lisa MarcAurele · Apr 5, 2023 · This post may contain affiliate links. See our disclosures.

    Jump to Recipe
    Chicken pot pie casserole with text.
    Chicken pot pie casserole with text.

    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.

    Square serving of chicken pot pie casserole on plate.

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    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.

    Ingredients

    The ingredients to make this casserole are simple and readily available. Using frozen prepared vegetables and a rotisserie chicken reduces the preparation time.

    Ingredients used in the chicken pot pie casserole recipe.

    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.

    Sautéed onions and garlic in skillet.

    Sauté onion and garlic in heated olive oil until onions are translucent and softened.

    Chicken, peas, carrots, and potatoes added to skillet.

    Add the cooked chicken, frozen vegetables, potatoes, salt, and pepper to the pan.

    Vegetables and chicken combined in skillet.

    Mix everything together thoroughly.

    Broth and chicken added to skillet.

    Add chicken stock and cook for 5 minutes. Mix in heavy cream and bring to a boil.

    Chicken pot pie filling added to small casserole pan.

    Pour the chicken pot pie filling into the prepared baking dish.

    Pie crust topping added over filling.

    Top with pie crust dough. Brush with milk and cut slits in center.

    Baked chicken pot pie casserole in pan.

    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.
    Piece cut out of 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

    Can you make the casserole ahead of time?

    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.

    How do you freeze the chicken pot pie casserole?

    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.

    What is the best way to reheat the casserole?

    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.

    Piece of chicken pot pie casserole served on plate.

    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 with piece missing.
    Print Recipe Pin Recipe Review Recipe

    Chicken Pot Pie Casserole

    4.97 from 83 votes
    Try this easy chicken pot pie casserole recipe for dinner. It's an easy-to-make comfort food that even the pickiest eaters will love.
    Prep Time10 minutes mins
    Cook Time30 minutes mins
    Total Time40 minutes mins
    Course: Main Course
    Cuisine: American
    Servings (Adjustable): 2
    Calories: 676kcal
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    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.

    Nutrition

    Calories: 676kcal | Carbohydrates: 50g | Protein: 32g | Fat: 39g | Saturated Fat: 18g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 14g | Trans Fat: 1g | Cholesterol: 136mg | Sodium: 298mg | Potassium: 1164mg | Fiber: 8g | Sugar: 12g | Vitamin A: 11888IU | Vitamin C: 44mg | Calcium: 134mg | Iron: 4mg

    Equipment

    small baking pan

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    About Lisa MarcAurele

    Lisa MarcAurele is a blogger and cookbook author. She created Little Bit Recipes to help people save money by minimizing leftovers when cooking for one or two people. Lisa is also a co-founder of Daily Life Travels, where you can discover new places to visit and things to do. You can sign up for her recipe emails to see all her latest content.

    Reader Interactions

    Comments

      4.97 from 83 votes (78 ratings without comment)

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      Recipe Rating




    1. Lindsey

      April 05, 2023 at 9:46 am

      5 stars
      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.

      Reply
    2. Elizabeth S

      April 05, 2023 at 10:00 am

      5 stars
      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!

      Reply
    3. Sharina

      April 05, 2023 at 10:03 am

      5 stars
      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!

      Reply
    4. Sara

      April 05, 2023 at 10:53 am

      5 stars
      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!

      Reply
    5. Melis

      December 09, 2023 at 5:23 pm

      what size of a baking pan? can you give the dimensions of a 'small' baking pan?
      Thanks

      Reply
      • Lisa MarcAurele

        December 10, 2023 at 8:44 am

        The one I used is about 5x7-inch.

        Reply
    6. Jhai

      March 11, 2024 at 1:33 am

      5 stars
      The crust was golden and flaky and I added carrots and peas for a classic touch. I served it with chopped Greek salad and it was such a satisfying meal. This recipe is a keeper!

      Reply
    7. Carol

      April 26, 2025 at 7:52 am

      So far 2 recipes have over 600 calories per serving! Not for me!!!

      Reply
      • Lisa MarcAurele

        April 26, 2025 at 4:19 pm

        These servings are very generous. You can serve smaller portions.

        Reply

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