Chicken Pot Pie transformed into a delicious casserole! Creamy vegetables and chicken are baked into a buttery crispy crust. This is comfort food perfection especially during fall and winter months. This easy dinner goes together quickly and will become a family favorite!
For two other very similar yet different recipes, check out my Slow Cooker Chicken Pot Pie and my Easy Chicken Pot Pie!
Lately I have been chipping away at my to-make list of comfort foods. I’ve been wanting to make something along these lines for so long. It was super easy to make this Chicken Pot Pie Casserole. It is comforting, delicious and low calorie! Dan claimed it was the best version of it he’d ever eaten. He rarely makes extreme statements, so that is a ringing endorsement!
Whether it’s a weather report of cold weather, rain and cloudy skies, or you just are craving food that is filling, hearty and want a casserole dish, this is a great recipe to put together. This Easy Chicken Pot Pie recipe comes to mind when I’m wanting to make a meal for a family who just had a baby or came home after a stay in the hospital. Everyone loves it!
Proteins and vegetables are all wrapped together in a delicious gravy with a buttery crust that your family will love.
HOW TO MAKE EASY CHICKEN POT PIE RECIPE
Enjoy a hearty comfort food for dinner – Chicken Pot Pie will be enjoyed by all!
STEP 1
Preheat oven to 350 degrees F. Coat a large round baking dish with cooking spray and set aside. In a large skillet, heat the olive oil over medium heat. Add the carrots, peas, onions, salt and pepper. Cook, stirring occasionally, until veggies are soft and the onion is fragrant, 4 to 5 minutes.
STEP 2
Add the chicken breasts, chicken broth, cream of chicken soup, milk and flour (if using). Mix well and cook over medium-low heat for an additional 5 minutes.
STEP 3
Pour the chicken mixture from the skillet into the prepared baking dish. Cover with the pie crust, letting the edges hang over the sides of the dish. Using a sharp knife, cut a few slits into the dough. Place baking dish on a baking sheet and bake in the preheated oven for 40 minutes, or until crust is golden brown. Let cool for 10 minutes. Cut pizza-style and serve warm!
RECIPE TIPS
Optional vegetables to use: mushrooms, green beans, potatoes
Lay the pie crust out on a pastry board or a cutting board and cut long strips of crust about an inch thick. Then a lattice crust can be made over your pot pie!
Crescent rolls laid on top of your pot pie will also work in place of a pie crust.
Rotisserie chicken will work great in this recipe.
Turkey is a great alternative meat if you have it on hand.
Steak bites are delicious in this pie, too.
USES FOR LEFTOVER CHICKEN MEAT
If you use meat from a Rotisserie chicken to make this recipe and have leftovers, there are endless possibilities for ways to use it up. I love loading up on Rotisseries chickens (or I just make my own!) because I never lack ideas for how to eat the succulent meat. Here are just a few ideas to get you started!
Shred the chicken and add it to your next wrap or salad.
Add it to your next batch of chicken noodle soup!
Use it in chicken enchiladas or this yummy chicken enchilada bake.
CHICKEN BURRITO BOWLS! Chipotle style!
Throw it into some cheesy quesadillas or even a grilled cheese sandwich!
Once all the meat is removed from the chicken carcass, you can make a delicious, healthy bone broth with just a few vegetables that can then be used to cook or feel free to freeze it for future meals. Follow the simple steps in my Ham Bone Broth tutorial with whatever meat you have on hand.
OTHER TASTY CHICKEN DINNER FAVORITES
Easy Classic Chicken Alfredo is the perfect dinner recipe for busy nights. Done in 30 minutes and made in a single pan, everyone at the table will love this comforting dish!
Enjoy Chinese takeout at home with this Orange Chicken recipe! No deep frying required and this meal will be a hit with the whole family. This is a great easy dinner option for busy nights and tastes better than the Panda Express version you love so much!
One-Pan Chicken Broccoli Rice Casserole – Dinner has never been easier! NO PREP is required for this quick and delicious dinner. Simplify those busy weeknights by adding this hearty meal to the dinner rotation!
Chicken Bacon Ranch Casserole – This chicken casserole a delicious combination of the tastiest flavors you will ever eat in a single bite. Bacon, chicken, creamy alfredo sauce and pasta all make dinner a hit in less than 30 minutes!
Chicken Pot Pie Casserole
Ingredients
- 4 tbsp olive oil
- 2 cups carrots chopped, (approx 4 medium)
- 2 cups peas frozen
- 1 yellow onion chopped
- salt/pepper to taste
- 2 cups chicken shredded
- 14.5 oz chicken broth
- 10.5 oz cream of chicken soup
- 1/4 cup milk
- 1/4 cup flour (optional: use to get a thicker sauce)
- 9 in pie crust refrigerated
Instructions
- Preheat oven to 350 degrees F. Coat a 2 ½-quart round baking dish with cooking spray and set aside. In a large skillet, heat the olive oil over medium heat. Add the carrots, peas, onions, salt and pepper. Cook, stirring occasionally, until veggies are soft and the onion is fragrant, 4 to 5 minutes.
- Add the chicken, chicken broth, soup, milk and flour (if using). Mix well and cook over medium-low heat for an additional 5 minutes.
- Pour the contents of the skillet into the prepared baking dish. Cover with the pie crust, letting the edges hang over the sides of the dish. Using a sharp knife, cut a few slits into the dough. Place baking dish on a baking sheet and bake in the preheated oven for 40 minutes, or until crust is lightly browned. Let cool for 10 minutes. Cut pizza-style and serve warm!
Made this last night! YUM!!!
I have made this a couple of times, but I put frozen biscuits on top instead. Easy, yummy dinner! Thanks!
Hi! Love the recipe! I just wanted to let you know that I featured it on my blog in today's Recipe Roundup. You can find it here: http://craftygirlmerchandise.blogspot.com/2014/10/recipe-roundup-chicken-casseroles.html
Can this be made to freeze and cook later?
Definitely, Shawna! Let me know how it turns out!
Megan
My hubby made this tonight and it was yummy! I'm on a weight loss program, so I'm wondering what the nutritional value is?
I made this tonight and mine didn't really thicken up like a casserole. It was very runny and soup like. Any suggestions? It's delicious, I just wish it was firmer.
What can I use instead of cream of chicken soup? I find these very unhealthy and loaded with sodium. This looks delicious, I want to adapt this to a healthier version.
Veronica, I bet if you made a homemade chicken gravy it would be better. Then you could control the sodium content. I think I going to make a batch of the filling to have ready to go, and make individual servings.
Amy: You are right, mine never gets super thick either, but that is the way we prefer it. To make it thicker, add some flour to the skillet before you add the broth.
Kaitlyn: GREAT idea about the chicken gravy! I'll have to try this!
Made this last week and the kids are asking when I'm making it again! It was delicious!
Made tonight and everyone loved it, including my 2 kiddos. Didn't realize I didn't have onion until after I started, but still wonderful. I added a little bit of cornstarch to the mix before baking to help thicken a bit.
I have made this recipe many times now and it is a huge hit with my family. I have even started adding different vegetables and making with refrigerated biscuits on top. This is now on my permanent dinner list. Has even been great to deliver to others when they need a meal. Thank you!
I only have a 2 quart round, do you think that would work? Or I have an 8×8 square? Thanks 🙂
Hi Maggie! I think a 2-quart round would work great!
Megan
i have done this casserole using a white sauce recipe instead of soup — far less sodium
Wonderful recipe–thanks
Do you pour ingredients into a pie crust or put the crust rolled out on top of the ingredients????
We love the crispy crust, so we put one an top and bottom.
Hi Mike! We usually just do the top crust, but adding an extra layer to the bottom is great, too!
Megan
I didn't have pie crust and mine is always tough so I topped with thin slices of potato. I had left over milk gravy too so I used that instead of soup. My version came out great! Thank you for the inspiration. I am going to try your exact recipe in a couple weeks. I'm sure it is going to be delicious!
Making this right now! I added Thyme and some fresh garlic and instead of cream of chicken, used white wine and thickened the chic broth with corn starch! Looking super yummy 🙂
How do I make this in a 9in pan?
Debbie! Follow the same directions for a 9-inch pan. Stretch the pie crust over the edges and it should work great. Let me know how it works if you try!
Megan
has anyone tried making this in the crockpot?
I haven't tried that, Melissa! If you try, please let me know how it turns out!
Megan
I am doubling this recipe. How many rotisserie chickens do you think I need? I am guessing 2.
Hi Lindsay! You'll need two chickens, but you probably won't use all of the meat from both. You'll have extra for a salad! 🙂 I hope it turns out great!
Megan
I'm wanting to freeze this and make it later. Any idea how long I'll have to let it bake once frozen?
Hi Cassaundra! When you remove it from the freezer, let it thaw and then follow the baking times above. I hope this helps!
Megan
Made this tonight and it was delicious!
We made a few changes..
2 pie crusts.. One on the bottom and one on top
Added garlic powder and a little cayenne
Added spinach!
We also used leftover grilled chicken instead of rotisserie.
Thanks for the inspiration 🙂
Ok, I absolutely LOVE that you added spinach to this recipe. I’ll be trying this next time!
M
I want to make it a little bit more creamy would I add more milk along with more cream of chicken soup ?
Hi Amanda! Add two cans of cream of chicken soup AND approximately 1/4 cup of flour for a thicker sauce. You can leave the milk in, as well. I hope this helps and I hope it turns out great for you!
Megan
I came across this today and it’s cooking in the oven right now. I’ve used tumeric and fresh rosemary in my pot pies before so I added those. Excited to see how it comes out!
i make this for my family all the time. we LOVE this dish it is delicious!
Hi, This looks great. I am going to prepare for a large group of 16 adults. Do you use a 9 x 13 casserole?
do you think doubling will be enough?
Donna
Hi Donna! I always use a round casserole dish. You could try a 9×13 and double the recipe. As long as each adult has one serving, I’d say that should be plenty. Let me know how it turns out!
Megan
I love this recipe! It’s one of my favorite weeknight meals. I use rotisserie chicken and add corn and a little garlic to it as well. It comes out perfect every single time!
Hi Emily! So glad to hear this is a favorite! Love your additions…thanks so much for the comment!
Megan
Ok I made a square pie with this & cut pie shell into strips .. AWSOME . It’s so good & strips work just as good .. thanks for this recipe RR
It’s fun to mix things up like that. Glad you tried it and enjoyed it!
I made a 8x8x8 square baking dish with this .. I used the pie shell to do lattice work on top .. it works great .. I think I love this better because I could add more vegetables … thanks for this AWESOME recipe
I made this recipe and my son and husband said it was the best they had ever had!! …and they are hard-nosed chicken pot pie critics! 🙂 To make clean up even easier and have more crust to go around I tried the following and it turned out GREAT! Make the "vegetable/chicken mixture" according to the recipe, but when it comes to which pan to use…I just use the foil pans the TWO frozen crusts come in. Take the crusts out of the TWO foil pans they come in and spray the foil pans with Pam. Fill the 2 foil pans with the "vegetable/chicken mixture" and then put the crusts back on top! So easy and no need to dirty another pan! Plus, I love eating one and then taking one to a friend! Fabulous recipe!! Thank you!!
Wonderful! It always feels good to be able to make the critics happy. I love that tip about less clean and great use of the pans – thanks for coming to tell me (and future people who want to make it) about it!
….in addition to my comment below…the cooking time is a little shorter since you are cooking smaller amounts in two pans vs one big dish!
Made this tonight, tastes great but super runny and soup-like even after the 2 cans of cxn soup AND added flour…wonder what I did wrong?
So many things can alter a recipe without even realizing it. I have this happen all the time. I’m glad it tasted great! My guess is that maybe it needed to cook a little longer in the pan before it was added to the baking dish with the crust on top. Everyone’s pans and stoves cook at a different rate and my time could have been different from yours. My recommendation would be to wait until it’s properly thickened on the stove first then add it into the oven. A little extra flour can help too but letting it cook down will help most. Let me know if you try again!