Chicken Pot Pie Casserole is such an easy way to make Chicken Pot Pie. This crazy good Chicken Pot Pie recipe is the ultimate easy comfort food! This EASY Chicken Pot Pie Recipe is loaded with carrots, peas, chicken, and topped with flakey pie crust. OBSESSED is an understatement!
Table of Contents
Easy Chicken Pot Pie Recipe
Chicken Pot Pie Casserole is the ultimate comfort food for a chilly night. Chicken Casserole + Pot Pie equals one DELICIOUS recipe!
Chicken Pot Pie Casserole might just be my new favorite casserole. That’s saying something because we LOVE casseroles around here. Some of my favorites have been our Broccoli Rice Casserole, Reuben Casserole (fun, right?), and Stuffed Pepper Casserole.
I just can’t get enough of this brand of easy comfort food. All the flavor and absolutely none of the fuss. I recently made Chicken Pot Pie Soup and remembered just how much I love the flavors of a Chicken Pot Pie.
This Easy Chicken Casserole Pot Pie Recipe has quickly become one of my go-to recipes on the site, and for good reason.
This Easy Chicken Pot Pie Recipe is 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.
Don’t you want to just dive in?! Even though the pie crust isn’t made from scratch, people are going to be super impressed with this recipe.
All the flavors of classic Chicken Pot Pie in this tasty Chicken Casserole recipe!
Chicken Pot Pie Casserole
This Chicken Pot Pie Casserole is just perfect for those busy nights where you’re not sure what to cook but you know you’re in need of something special.
The lattice top is so pretty, but if you’re in a real rush, you can just lay the crust on top, poke some holes, and let it do its thing. The easy Chicken Pot Pie recipe will still look delicious and taste exactly the same.
No need to get fancy when dinner awaits! I like to make Chicken Pot Pies as EASY as possible if you couldn’t tell. I want to get right to the eating and not have to slave away in the kitchen.
How to Make Chicken Pot Pie (Step by Step)
Making this classic dish as easy to serve and share casserole is the best way to do it. It’s the easiest way to make chicken pot pie, and it’s the easiest way to save it for later too. It’s absolutely delicious!
Be sure to watch the video to see the step by step recipe!
Chicken Pot Pie + Chicken Casserole
If this Chicken Pot Pie Casserole isn’t the ultimate comfort food, I don’t know what is.
Once you taste this easy Chicken Pot Pie recipe, I know you’ll be as hooked as we are! Casseroles don’t only have to be eaten at grandma’s house, they can be a hit for any family! All the warmth, flavor, and ease that make a truly great meal, all in one place. My kind of recipe!
Is Chicken Pot Pie good for you?
I wouldn’t call this easy chicken pot pie recipe healthy per se…it has heavy cream, wine, butter as well as the pie crust…BUT each serving is under 500 calories so that’s a win in my book!
Everything in moderation. There are healthy tweaks you can make to this recipe to get the calories down even more.
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”.
Easy Chicken Recipes
SO MANY! Chicken is my favorite. If you like this easy chicken pot pie recipe, you’ll love these other favorites too:
- Creamy Chicken Soup
- Buttermilk Fried Chicken
- Caesar Chicken
- Chicken Chili with Cream Cheese
- Oven Fried Chicken Breast
If those aren’t your fancy, one of our favorite Chicken Breast Recipes is sure to please! And try our Bacon Cheeseburger Pot Pie for an extra tasty comfort meal.
If you make this recipe be sure to upload a photo in the comment section below or leave a rating. Enjoy!
Chicken Pot Pie Casserole
Ingredients
- 4 tablespoons unsalted butter
- 2 tablespoons olive oil
- 2 carrots peeled and diced
- 2 celery ribs diced
- 1 sweet yellow onion peeled and minced
- 2 cloves pressed or minced garlic
- 3 cups rotisserie chicken meat cubed
- 4 ounces button mushrooms cleaned & diced
- 1 cup frozen peas thawed
- ¼ cup all-purpose flour
- 2 cups chicken stock or broth low sodium or unsalted
- ¼ cup white wine semi-dry or Chardonnay
- 1 cup heavy cream or half ‘n half
- ½ teaspoon kosher salt or to taste
- 1 teaspoon freshly ground black pepper
- ½ teaspoon dried thyme
- ¼ teaspoon ground sweet basil
- 1 pie crust store bought or homemade
- 1 egg beaten slightly with 1 teaspoon water
Instructions
- Preheat oven to 375 degrees F.
- Allow piecrust to warm at room temperature,15-20 minutes, before rolling out.
- Spray a 2-quart casserole dish with non-stick cooking spray.
- Heat butter and oil over medium-high heat until it shimmers.
- Add diced carrots and celery and cook for 3 minutes.
- Add minced onions and cook until onion is translucent.
- Add minced garlic and cook 30 seconds.
- Add cubed, cooked chicken and diced mushrooms and cook 1 minute.
- Sprinkle vegetables and chicken with the flour and cook 3 minutes, stirring continuously.
- Stir in chicken stock and scrape the bottom of the pan to deglaze the pan.
- Pour in the white wine and cream. Stir well.
- 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.
- 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.
- Bake, at 375 degrees F, on the center rack of the oven, 35-45 minutes, or until top is golden.
- Enjoy!
Last step! Don’t forget to show me a pic of what you made! Upload an image or tag me @thecookierookie on Instagram!
Nutrition Information
I would love it if you could make the adjustments mentioned in comments–to remember the peas, the lattice crust does sink into the filling as mentioned, so do the whole thing or bigger dish so crust doesn’t sink. more directions needed for novices for the egg wash, even with the video b/c after printing, its helpful. I would love to have it mention gf and dairy free options mentioned, which would also bring it up on keyword searches otherwise LOVE The Technique and taste. ! Fast and in 1 skillet. I served one batch out of skillet instead. THANK YOU
Thanks for sharing!
Awesome recipe! Husband loved it. For those concerned with liquidity, replace 1 Cup half/half or heavy cream with 1 cup cream cheese instead. Worked out great since I didn’t have the half/half or heavy cream.
Thanks for sharing!
Added extra ingredients and spices to make it my own and BAM!
Thanks fr sharing, Crissie!
Whoops: instructions don’t mention the peas. Guess we’ll have those on the side.
It’s step 9 in the instructions!
The flavor was great!!! Your recipes are always a staple in our household! The only thing I did differently was use salted butter and added more chicken broth instead of white wine. I also should have just covered the filling with a whole pie crust instead of doing the lattice. The crust sank into the filling. Thank you for your flavorful recipes!!!
Thanks for stopping by and sharing, Kelly!
This was amazing! I used gluten free pie crust, gf flour and dairy free silk heavy whipping replacement. I omitted the wine and the mushrooms and traded sweet corn for the peas. I used a little more chicken and put it in a 3 quart casserole dish instead, with 2 pie crusts on top. Soo yummy, will be making again!
Sounds amazing, Aly! Thanks for sharing your modificiation!
This is a wonderful pot pie recipe. Also good with turkey, my favorite. Everyone like it! The left overs are even better!
Thanks for sharing, Heather!!
This is my new go to for chicken pot pie, very good! Peas are listed but not mentioned in the directions, as someone else already noted, so I often forget to add them. I do not see a video, would love to watch the lattice part. Thanks! 💗
Thanks for stopping by, Lesley!
Has anyone used puff pastry instead of pie crust?
Am I able to prepare this the night before, let it sit in the fridge overnight, then toss it in the oven for the required time?
You can give it a try, but I would worry about the pie crust becoming over-saturated overnight!
Update: I prepared it as instructed, with some extra flour to thicken, and let it sit in the fridge covered in foil overnight. Added the egg and cooked as instructed the next day. Still delicious! Thank you for the recipe. Edit: Let the filling cool before adding the crust so it doesn’t turn to goop.
Added the egg to what? Egg and water brushed on pie crust!
It’s called an egg wash. Help the crust to brown.