Introduction

Chicken Pot Pie Casserole is a delightful twist on the classic comfort food, combining tender chicken and vegetables in a creamy stew topped with a flaky pie crust. This easy-to-make dish is perfect for cozy dinners and is sure to please the whole family.

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 they shimmer.
Step 4: Add the diced carrots and celery and cook for 3 minutes.
Step 5: Stir in the minced onion and cook until translucent.
Step 6: Add the minced garlic and cook for 30 seconds.
Step 7: Add the cooked chicken, diced mushrooms, and peas. Cook for 1 minute, stirring.
Step 8: Sprinkle the flour over the mixture and cook for 3 minutes, stirring continuously.
Step 9: Stir in the chicken broth, scraping the bottom of the pan to deglaze it.
Step 10: Pour in the white wine and heavy cream, then stir well.
Step 11: Season with salt to taste, black pepper, thyme, and basil. Continue to cook until the mixture thickens to a stew-like consistency.
Step 12: Pour the chicken stew mixture into the prepared casserole dish.
Step 13: Roll the pie crust to ¼ inch thickness and cut into 1-inch strips to create a lattice top, or drape it over the casserole and trim or crimp the edges.
Step 14: Mix the beaten egg with water and brush it over the pastry.
Step 15: Bake on the center rack for 35–45 minutes, until the crust is golden brown.

Tips & Variations

Use leftover rotisserie chicken for a quick and easy protein option.
Substitute half the chicken broth with vegetable broth for a lighter flavor.
Add fresh herbs like parsley or rosemary for extra aroma.
Try puff pastry instead of pie crust for a flakier topping.

Storage

Store leftover casserole in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350°F until warmed through to maintain crispness of the topping. You can also freeze the casserole before baking for up to 2 months; bake from frozen, adding extra time as needed.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen vegetables instead of fresh?

Yes, frozen peas and mushrooms work well in this recipe. Just make sure to thaw them and drain any excess liquid before adding to avoid a watery filling.

Can I make this dish gluten-free?

Absolutely. Use a gluten-free pie crust and substitute the all-purpose flour with a gluten-free flour blend or cornstarch to thicken the filling.

Chicken Pot Pie Casserole Recipe

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★★★★★

4.7 from 83 reviews

This Chicken Pot Pie Casserole offers a comforting and delicious twist on the classic pot pie, featuring a creamy chicken and vegetable filling topped with a flaky pie crust lattice or full crust. Perfect for a hearty family dinner, it combines tender chicken, fresh vegetables, and a rich sauce baked to golden perfection.

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

Ingredients

Scale

Pie 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

Topping

1 large egg (beaten slightly with 1 teaspoon water)

Instructions

Preheat and prepare dish: Preheat your oven to 375°F (190°C). Lightly spray a 2-quart casserole dish with nonstick spray and set it aside.
Warm the pie crust: Allow the pie crust to sit at room temperature for 15-20 minutes before rolling it out to ensure it’s pliable and easy to work with.
Sauté vegetables: In a skillet over medium-high heat, warm the butter and olive oil until they shimmer. Add diced carrots and celery and cook for 3 minutes to start softening the vegetables.
Cook onions: Add the minced sweet yellow onion and cook until the onion becomes translucent, about 3-4 minutes, enhancing the flavor base.
Add garlic and chicken mixture: Stir in the minced garlic and cook for 30 seconds until fragrant. Add the cubed cooked chicken, diced mushrooms, and thawed peas, cooking for another minute to combine flavors.
Thicken filling: Sprinkle the flour evenly over the mixture and cook for 3 minutes, stirring continuously to eliminate raw flour taste and to slightly brown it for depth.
Deglaze and build sauce: Gradually pour in the low-sodium chicken broth while scraping the bottom of the pan to deglaze and incorporate browned bits. Then add white wine and heavy cream, stirring well.
Season and simmer: Season the mixture with kosher salt, freshly ground black pepper, dried thyme, and ground sweet basil. Continue to cook until the sauce thickens to a stew-like consistency, about 5-7 minutes.
Assemble casserole: Pour the thickened chicken and vegetable stew into the prepared casserole dish evenly.
Prepare crust topping: Roll out the pie crust to approximately ¼ inch thickness. Cut into 1-inch strips to create a lattice pattern on top of the casserole. Alternatively, drape the whole crust over the filling and trim or crimp edges to seal.
Egg wash: Combine the beaten egg with water and brush this mixture over the pie crust to ensure a shiny, golden brown finish when baked.
Bake: Place the casserole on the center rack of the preheated oven and bake for 35-45 minutes, or until the crust is golden and cooked through.

Notes

Use leftover cooked chicken or rotisserie chicken to save time in this recipe.
Frozen peas should be thawed before adding to avoid excess moisture in the filling.
The white wine can be substituted with extra chicken broth if preferred or to keep the recipe non-alcoholic.
For a lighter version, substitute heavy cream with half-and-half or whole milk, though the sauce will be less rich.
Let the casserole rest for 5-10 minutes after baking before serving to allow the filling to set.

Keywords: chicken pot pie casserole, chicken casserole, comfort food, pot pie, easy dinner, creamy chicken stew, baked chicken pie