Introduction

Chicken Pot Pie Casserole is a comforting twist on the classic pot pie, featuring a creamy chicken and vegetable filling baked beneath a flaky pie crust. This easy casserole delivers all the cozy flavors of a homemade pot pie without the fuss of individual crusts.

Chicken Pot Pie Casserole Recipe - Recipe Image

Ingredients

1 (9-inch) pie crust (store bought or homemade)
4 tablespoons unsalted butter (½ stick)
2 tablespoons olive oil
2 carrots (peeled and diced)
2 ribs celery (diced)
1 sweet yellow onion (peeled and minced)
2 cloves garlic (minced or pressed)
3 cups cubed cooked chicken
4 ounces button mushrooms (cleaned and diced)
1 cup frozen peas (thawed)
¼ cup all-purpose flour
2 cups low-sodium chicken broth (or stock)
¼ cup white wine (semi-dry or Chardonnay)
1 cup heavy cream (or half-and-half)
½ teaspoon kosher salt (or to taste)
1 teaspoon freshly ground black pepper
½ teaspoon dried thyme
¼ teaspoon ground sweet basil
1 large egg (beaten slightly with 1 teaspoon water)

Instructions

Step 1: Preheat the oven to 375°F and spray a 2-quart casserole dish with nonstick spray. Set aside.
Step 2: Allow the pie crust to warm at room temperature for 15-20 minutes before rolling out.
Step 3: Heat the butter and olive oil in a skillet over medium-high heat until shimmering.
Step 4: Add the diced carrots and celery, cooking for 3 minutes until slightly softened.
Step 5: Stir in the minced onion and cook until translucent, about 3-4 minutes.
Step 6: Add the minced garlic and cook for 30 seconds until fragrant.
Step 7: Add the cubed cooked chicken, diced mushrooms, and thawed peas; cook for 1 minute, stirring to combine.
Step 8: Sprinkle the flour over the mixture and cook for 3 minutes, stirring continuously to cook out the raw flour taste.
Step 9: Pour in the chicken broth, stirring and scraping the bottom of the pan to deglaze and incorporate any browned bits.
Step 10: Stir in the white wine and heavy cream, mixing well.
Step 11: Season with salt, black pepper, thyme, and sweet basil. Continue cooking, stirring occasionally, until the mixture thickens to a stew-like consistency.
Step 12: Transfer the chicken stew mixture into the prepared casserole dish.
Step 13: Roll out the pie crust to about ¼ inch thickness. Cut into 1-inch strips to create a lattice top, or simply drape it over the filling and trim or crimp the edges.
Step 14: Combine the beaten egg with water and brush this egg wash evenly over the pie crust for a golden finish.
Step 15: Bake on the center rack of the oven for 35-45 minutes, or until the crust is golden brown and the filling is bubbly.

Tips & Variations

Use leftover roast chicken to save time and add extra flavor.
Replace button mushrooms with your favorite mushroom variety for a different taste and texture.
Substitute white wine with extra chicken stock if you prefer a non-alcoholic version.
For a quicker crust, use refrigerated crescent roll dough rolled out to fit.
Add fresh herbs like rosemary or parsley for additional freshness.

Storage

Store any leftover casserole in an airtight container in the refrigerator for up to 3 days. Reheat individual portions in the microwave or reheat the entire dish at 350°F until warmed through, about 20 minutes. Avoid freezing, as the crust may become soggy upon thawing.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen chicken instead of cooked chicken?

It’s best to use fully cooked chicken to ensure the filling heats evenly and the texture remains good. If using frozen chicken, cook it thoroughly before adding to the casserole.

Can I make this casserole ahead of time?

Yes, you can prepare the filling and assemble the casserole a day ahead. Cover and refrigerate before baking. Add a few extra minutes to the baking time if baking from cold.

Chicken Pot Pie Casserole Recipe

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★★★★★

4.8 from 66 reviews

This Chicken Pot Pie Casserole is a comforting and hearty dish combining tender cooked chicken, fresh vegetables, and a creamy, flavorful sauce. Topped with a golden, flaky pie crust lattice, it’s a delicious and satisfying twist on the classic chicken pot pie, prepared in an easy casserole format perfect for family dinners.

Author: Kai
Prep Time: 25 minutes
Cook Time: 45 minutes
Total Time: 1 hour 10 minutes
Yield: 6 servings 1x
Category: Casserole
Method: Baking
Cuisine: American

Ingredients

Scale

Crust

1 (9-inch) pie crust (store bought or homemade)

Filling

4 tablespoons unsalted butter (½ stick)
2 tablespoons olive oil
2 carrots, peeled and diced
2 ribs celery, diced
1 sweet yellow onion, peeled and minced
2 cloves garlic, minced or pressed
3 cups cubed cooked chicken
4 ounces button mushrooms, cleaned and diced
1 cup frozen peas, thawed
¼ cup all-purpose flour
2 cups low-sodium chicken broth or stock
¼ cup white wine (semi-dry or Chardonnay)
1 cup heavy cream or half-and-half
½ teaspoon kosher salt (or to taste)
1 teaspoon freshly ground black pepper
½ teaspoon dried thyme
¼ teaspoon ground sweet basil

For brushing

1 large egg, beaten slightly with 1 teaspoon water

Instructions

Preheat and prepare dish: Preheat your oven to 375°F (190°C) and spray a 2-quart casserole dish with nonstick cooking spray. Set it aside for later use.
Warm pie crust: Allow the pie crust to come to room temperature for 15-20 minutes before rolling it out to ensure easier handling and prevent cracking.
Sauté vegetables: Heat the unsalted butter and olive oil together in a skillet over medium-high heat until shimmering. Add diced carrots and celery, cooking for 3 minutes until slightly softened.
Add onions: Stir in the minced sweet yellow onion and sauté until the onions become translucent and fragrant.
Add garlic: Add the minced garlic and cook for about 30 seconds, just until aromatic but not browned.
Add chicken and mushrooms: Mix in the cubed cooked chicken, diced mushrooms, and thawed peas. Continue to cook for about 1 minute, stirring gently to combine and warm through.
Thicken filling: Sprinkle the flour evenly over the vegetable and chicken mixture and cook for 3 minutes, stirring continuously to avoid lumps and cook off the raw flour taste.
Deglaze and make sauce: Gradually pour in the low-sodium chicken broth, stirring and scraping the bottom of the pan to loosen any browned bits. Then add the white wine and heavy cream, stirring well to combine.
Season and thicken: Season the mixture with kosher salt to taste, black pepper, dried thyme, and sweet basil. Continue cooking on medium heat, stirring occasionally, until the sauce thickens to a rich, stew-like consistency.
Assemble casserole: Pour the chicken and vegetable stew mixture into the prepared casserole dish.
Prepare crust topping: Roll the pie crust to about ¼ inch thickness and cut into 1-inch strips to create a lattice top. Alternatively, drape the whole pie crust over the filling and trim or crimp the edges for a full cover.
Brush crust: Combine the beaten egg with water and brush this egg wash evenly over the pie crust. This will give the crust a beautiful golden shine once baked.
Bake: Place the casserole on the center rack of your preheated oven and bake for 35-45 minutes, or until the top is nicely golden brown and the filling is bubbly around the edges.

Notes

For a lighter version, substitute half-and-half for heavy cream.
Use rotisserie chicken or leftover cooked chicken to save time.
If you prefer a fully covered pot pie, drape the pie crust over the filling instead of a lattice.
Let the casserole rest for 5-10 minutes after baking to allow the filling to set for easier serving.
White wine can be substituted with dry sherry or additional chicken broth if preferred.

Keywords: Chicken pot pie, casserole, comfort food, chicken recipe, savory pie, creamy chicken dinner