By: Becky Hardin
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Chicken Pot Pie Casserole is such an easy way to make chicken pot pie. This crazy good chicken casserole is loaded with carrots, peas, and chicken, and topped with a flakey pie crust, making it the ultimate easy comfort food!
Table of Contents
What’s in this Chicken Pot Pie Casserole Recipe?
This casseroleis loaded with the tastiest sauce, chunky chicken, peas, carrots, and more, and topped with a beautiful lattice pie crust. Homey, delicious, fun, and so comforting. All the flavor of a classic chicken pot pie and absolutely none of the fuss.
- Pie Crust: For this recipe, we only need one pie crust to place on top of the pie– so easy!
- Butter + Oil: Olive oil helps the veggies cook without burning, while infuses them with a rich flavor.
- Mirepoix: Carrots, celery, and onion create a flavorful, vegetal base for this dish.
- Garlic: Adds an earthy flavor.
- Chicken: Pot pie is the perfect recipe to use up leftover cooked chicken. I cubed mine, but shredded chicken also works well!
- Mushrooms: Add a rich umami flavor.
- Peas: Add a pop of color and sweetness.
- All-Purpose Flour: Thickens the gravy.
- Chicken Broth: Combines with the fat and drippings to create a rich gravy.
- White Wine: Adds a touch of acidity and freshness. You can use a splash of vinegar and more chicken broth if you prefer.
- Heavy Cream: Makes this pot pie thick and creamy. You can use half-and-half to lighten it up a bit.
- Spices: Kosher salt, black pepper, thyme, and basil enhance the flavors of this dish.
- Egg: Combines with water to create an egg wash that gives the crust a rich golden brown color.
Pro Tip: If you plan to freeze this casserole, don’t bake it in a glass baking dish, as it could shatter due to temperature shock!
Variations on Easy Chicken Pot Pie Casserole
This casserole is such a great jumping-off point for just about anything your heart desires! Try some of these simple swaps:
- Crust: Try topping yours with biscuit or crescent roll dough instead of pie crust.
- Meat: Use up whatever you have on hand– turkey, pork, sausage, tofu… the possibilities are endless!
- Veggies: Got odds and ends in the crisper drawer? Dice them up and use them here. I love broccoli and pearl onions in mine!
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Why is it called pot pie?
The origins of this recipe can be found in Greece. They placed meat in pots to serve. It was the Romans that added the top layer of crust, creating the “pie”.
What kind of chicken is best for chicken pot pie?
Use shredded or cubed cooked chicken for this pot pie.
Can I use homemade pie crust for chicken pot pie?
Absolutely. Store-bought pie crust is a welcome shortcut, but use your favorite homemade pie crust. This is my go-tohomemade pie crust recipe.
What can I do if my pie crust is browning too quickly?
If you notice that the pot pie crust is browning too quickly, loosely cover the pot pie with foil halfway through baking.
How to Store and Reheat
Store leftover chicken pot pie casserole in an airtight container in the refrigerator for up to 3 days. Reheat in a 375°F oven for 25-30 minutes, or until warmed through.
How to Freeze
You can freeze chicken pot pie casserole both before and after baking. Just be sure to do so in a non-glass baking dish to prevent it from shattering. Tightly wrap the casserole in 2 layers of plastic wrap and 1 layer of aluminum foil and freeze for up to 2 months.
To reheat an already-baked frozen pie, place it in a 375°F oven for 30-35 minutes. To bake from frozen, bake in a preheated oven with the foil on for 30 minutes, then remove the foil and continue to bake for 45-50 minutes, until golden brown and 165°F internally.
Serving Suggestions
This casserole is a meal all by itself. But because this casserole doesn’t have a second crust, you could serve it over a bed of mashed potatoes, rice, or cauliflower. A fresh green salad or some roasted vegetables on the side would also be delish! For something a little lighter, consider some coleslaw.
Recipe
Chicken Pot Pie Casserole
4.50 from 278 votes
Author: Becky Hardin
Prep: 15 minutes minutes
Cook: 1 hour hour
Total: 1 hour hour 15 minutes minutes
Serves6
Print Rate
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All the tasty flavor of chicken pot pie with none of the fuss… what more could you want?
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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
Recommended Equipment
2-Quart Baking Dish
Instructions
Preheat oven to 375°F and spray a 2-quart casserole dish with nonstick spray. Set aside.
Allow the pie crust to warm at room temperature for 15-20 minutes before rolling out.
1 (9-inch) pie crust
Heat the butter and oil in a skillet over medium-high heat until they shimmer.
4 tablespoons unsalted butter, 2 tablespoons olive oil
Add diced carrots and celery and cook for 3 minutes.
2 carrots, 2 ribs celery
Add minced onions and cook until onion is translucent.
1 sweet yellow onion
Add minced garlic and cook 30 seconds.
2 cloves garlic
Add the cubed, cooked chicken, diced mushrooms, and peas and cook 1 minute.
3 cups cubed cooked chicken, 4 ounces button mushrooms, 1 cup frozen peas
Sprinkle vegetables and chicken with the flour and cook 3 minutes, stirring continuously.
¼ cup all-purpose flour
Stir in chicken stock and scrape the bottom of the pan to deglaze the pan.
2 cups low-sodium chicken broth
Pour in the white wine and cream. Stir well.
¼ cup white wine, 1 cup heavy cream
Season-to-taste with salt and add the pepper, thyme and basil. Stir well and continue to cook until thickened to a thick-stew consistency.
½ teaspoon kosher salt, 1 teaspoon freshly ground black pepper, ½ teaspoon dried thyme, ¼ teaspoon ground sweet basil
Pour chicken stew mixture into the prepared casserole dish.
Roll the piecrust to ¼ inch thickness and into 1-inch strips to create a lattice top. Or, drape it over the chicken stew mixture, and trim or crimp in the sides. Combine egg and water and brush the pastry with the egg mixture.
1 large egg
Bake on the center rack of the oven for 35-45 minutes, or until the top is golden.
Last step! Don’t forget to show me a pic of what you made! Upload an image or tag me @thecookierookie on Instagram!
Becky’s tips
Storage:Store chicken pot pie casserole tightly wrapped in the refrigerator for up to 3 days or in the freezer for up to 2 months.
Nutrition Information
Calories: 465kcal (23%) Carbohydrates: 17g (6%) Protein: 25g (50%) Fat: 33g (51%) Saturated Fat: 16g (100%) Polyunsaturated Fat: 3g Monounsaturated Fat: 11g Trans Fat: 0.3g Cholesterol: 148mg (49%) Sodium: 324mg (14%) Potassium: 575mg (16%) Fiber: 3g (13%) Sugar: 7g (8%) Vitamin A: 3925IU (79%) Vitamin C: 15mg (18%) Calcium: 81mg (8%) Iron: 2mg (11%)
Did You Make This?I want to see! Be sure to upload an image below & tag @thecookierookie on social media!
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More Chicken Pot Pie Recipes We Love
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