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.
See the recipe card below or watch the video for details on How to Make Chicken Pot Pie Casserole. 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
This was delicious but did not set very well. I even omitted the wine and added a slurry of cornstarch before putting the mixture in the casserole dish because it was looking thin. It’s a little runny for my liking but tastes really good.
Sorry it didn’t quite work out, Andrea! But happy to hear the taste was still amazing.
This recipe is EXCELLENT!!!! It was my first time cooking a pot pie…..the flavorrrrr was AMAZING! Thank you sooo much for sharing! My husband LOVED it!!!!! 😍😍😍
I am so glad you enjoyed it so much!!
Very similar to the way I make chicken pot pie. Rotisserie chicken is readily available in most supermarkets these days and is a great shortcut. However, additional cooking, even just a few minutes, will dry it out. Stirring the shredded chicken into the hot broth and veggie mixture last, right before putting it into a pie plate, will keep it moist and juicy.
Great advice!! Thank you so much!
Excellent recipe!!! Will definitely make again! Quick note; recipe ingredients include frozen peas but doesn’t include them in the directions
I will check into that! Thank you for letting me know!
The filling has delicious taste, but it overflowed and made my pie crust soggy :( Any tips for making it thicker so the crust stays on top?
You can try adding a thickening agent to your mix like corn starch!
The best chicken pie I have ever eaten yet ! And also the first I cooked. This recipe has so much flavor and it was perfect for a light lunch in the garden 😁 Thank you !
I’m so happy to hear you loved it!!
I made this recipe tonight for supper and it was delicious 😋. I will certainly make it again.
I’m so happy you loved it!
Damn good receipe!
Thanks.
Thank you, Linda! I’m glad you love it!
I put in at least twice as much chicken and thickened it with a tablespoon of cornstarch mixed in a little water. It was certainly as thick as stew, and yet, it completely bubbled over the beautiful lattice which consequently did not cook. How do you get the pie crust to stay on top (unless, you have very little liquid). The flavor was good, but this was not a success :(
I’m so sorry this one didn’t work out for you :(
Totally Delicious comfort food!!!!!
Yes, one of my favorites!!