Ultimate Chicken Pot Pie Casserole Recipe

I love how this Chicken Pot Pie Casserole comes together with ingredients I usually have on hand. The filling is rich and creamy, while the topping bakes up crisp and buttery.

This recipe takes everything I love about traditional pot pie and simplifies it into one pan. You get all the comfort without the fussy steps or extra dishes.

What makes this Chicken Pot Pie Casserole a keeper for years to come

My Chicken Pot Pie Casserole works for busy weeknights or lazy Sunday dinners. It reheats beautifully, so leftovers taste just as good the next day.

The vegetables stay tender but not mushy, and the sauce coats everything perfectly. I can prep it ahead and pop it in the oven when I’m ready to eat.

Looking for more hearty comfort food? My Stovetop Beef Stew Recipe brings that same satisfying warmth, and the Chicken Pot Pie Soup Recipe has become a regular in my meal rotation.

Everything you need for the perfect Chicken Pot Pie Casserole

• 3 cups cooked chicken, shredded or diced
• 3 tablespoons unsalted butter
• 1 medium onion, diced
• 2 cloves garlic, minced
• 1/3 cup all-purpose flour
• 2 cups chicken broth, warmed
• 1 cup whole milk, room temperature
• 1 teaspoon dried thyme
• 1/2 teaspoon dried rosemary
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 2 cups frozen mixed vegetables (peas, carrots, corn, green beans)
• 1 refrigerated pie crust or 1 sheet puff pastry
• 1 egg, beaten (for egg wash)

I use rotisserie chicken to save time, but leftover roasted chicken works just as well. The frozen vegetables are convenient and cook perfectly in the sauce without any extra prep.

For the topping, I usually grab a refrigerated pie crust from the store. Puff pastry gives a flakier finish if you prefer that texture.

My Method for Chicken Pot Pie Casserole

1. Preheat your oven to 375°F and lightly grease a 9×13-inch baking dish.
2. In a large skillet over medium heat, melt the butter until it starts to foam, about 1 minute. Add the diced onion and cook for 4-5 minutes until softened and translucent, stirring occasionally.
3. Stir in the minced garlic and cook for 30 seconds until fragrant. Sprinkle the flour over the mixture and stir constantly for 2 minutes to create a roux that smells slightly nutty.
4. Slowly pour in the warmed chicken broth while whisking continuously to prevent lumps, then add the milk. Keep stirring until the sauce thickens and coats the back of a spoon, about 5-7 minutes.
5. Add the thyme, rosemary, salt, and black pepper. Stir in the shredded chicken and frozen vegetables, mixing until everything is evenly coated in the creamy sauce.
6. Pour the chicken mixture into the prepared baking dish and spread it out evenly. Unroll the pie crust or puff pastry and lay it over the top, tucking the edges down into the dish or trimming any excess.
7. Cut 3-4 small slits in the center of the crust to allow steam to escape. Brush the top with the beaten egg for a golden finish.
8. Bake for 30-35 minutes until the crust is deep golden brown and the filling is bubbling around the edges. Let it rest for 5 minutes before serving so the sauce can set slightly.

My kitchen secrets for getting this Chicken Pot Pie Casserole just right

I always warm my broth and milk before adding them to the roux. Cold liquids can cause the flour to seize up and create lumps that are hard to smooth out.

If your filling seems too thick, stir in a splash more broth until it reaches a spoonable consistency. The sauce will thicken slightly as it bakes, so I aim for a texture that’s just a bit looser than gravy.

Don’t skip the egg wash on the crust. It gives you that bakery-style shine and helps the top brown evenly without burning.

My favorite occasions to make Chicken Pot Pie Casserole

I serve this Chicken Pot Pie Casserole on chilly evenings when everyone needs something warm and filling. It’s also perfect for potlucks since it travels well and stays hot in the dish.

Pair it with a simple green salad or roasted Brussels sprouts for a complete meal. Leftovers make an easy lunch the next day, and I’ve even frozen individual portions for quick dinners later.