Chicken Pot Pie Casserole is a super easy and delicious dinner that comes together quickly. It will quickly become a family favorite!
Why This Recipe Works
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!
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 Chicken Pot Pie Casserole
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 Notes
- Optional vegetables to use: mushrooms, green beans, potatoes
- Place the pie crust out on a pastry board or a cutting board and cut long strips of crust about an inch thick. 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 when added to this pie.
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. Follow the simple steps in my Ham Bone Broth tutorial with whichever meat you have on hand.
Chicken Dinner Recipes
- This simple Chicken Vegetable Soup recipe is the easiest soup you’ll ever make. You’ll likely be able to find all of the vegetables in your pantry. Great dinner option to pull together in a pinch!
- Simplify pot pie by using your crockpot! Make this slow cooker chicken pot pie recipe with minimal effort. Great dinner for a busy weeknight!
- Jalapeno Stuffed Chicken is a favorite dinner option in our house! Stuffing ingredients into the middle of the chicken breasts adds a creamy, spicy kick.
- Cook Instant Pot grilled chicken to simulate the tender, perfect chicken that comes from the grill. Start with thawed or frozen to create the most delicious chicken you will ever make.
- Grilled chicken and veggies in foil is a super easy and summer dinner recipe! Done in under 30 minutes!
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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!
Notes
- Optional vegetables to use: mushrooms, green beans, potatoes
- Place the pie crust out on a pastry board or a cutting board and cut long strips of crust about an inch thick. 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 when added to this pie.
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!
….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!
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!
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
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 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
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 make this for my family all the time. we LOVE this dish it is delicious!
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 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
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
Hi Cassaundra! When you remove it from the freezer, let it thaw and then follow the baking times above. I hope this helps!
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 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 am doubling this recipe. How many rotisserie chickens do you think I need? I am guessing 2.
I haven't tried that, Melissa! If you try, please let me know how it turns out!
Megan
has anyone tried making this in the crockpot?
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
How do I make this in a 9in pan?
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 🙂