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!
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 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!
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!
Video
Nutrition
I’m so happy to hear you loved it!!
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 sorry this one didn’t work out for you :(
Thank you, Linda! I’m glad you love it!
I’m so happy you loved it!
I made this recipe tonight for supper and it was delicious 😋. I will certainly make it again.
Damn good receipe!
Thanks.
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 :(
Yes, one of my favorites!!
Totally Delicious comfort food!!!!!
Yum! That sounds amazing!
This is so delicious! All the taste of a pie without that extra bottom crust! My family loved it. I had thinly sliced chicken breast that I cooked right before I added. It was great! I too had to add a little more flour (about 1 TB and a 1/2, cooked extra 2 minutes) to thicken the sauce. Great taste! Will make again. Really good!
I’m so happy I could make cooking easy for you!!
Amazing, homey delicious taste- seems like you are eating a very complicated meal- I am still amazed I made it! The wine makes the sauce absolutely delicious. I used celery greens in mine as well, added some beauty and flavor. Thank you!
Thanks, Gloria!
Absolutely wonderful — definitely a keeper that will be used time and again. Thank you!!
We love it in my house too! Thanks, Jamie!
Ive made this 6 times…a family favorite! Thank you so much!
How long does it take for it to thicken to a “stew like consistency “?
Yay! So happy it’s become a regular dish for you!
Love this recipe, I’ve made it several times in past year. This one is a keeper!
The post was very good Thank you for publishing this post
If I am not including mushrooms, as me and my kiddos do not care for them, what should I substitute in order to have the same consistency?
Thanks! I am hoping to make this tonight!! :)
Thank you so much.
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I like the way you think!!!
I always say yes to casseroles. I am loving this recipe. Chicken pot pie has always been one of my favorite dishes, and I love the easy spin on it! I’m totally about everything in moderation!
That is awesome! Thanks so much for letting me know :)
iV’E MADE THIS SEVERAL TIMES. wE EITHER COOK OUR OWN CHICKEN BY SIMMERING IT, OR WE USED LEFT OVER ROASTED CHICKEN. iT IS ONE OF OUR 17 MON OLD GRAND DAUGHTER’S FAVORITE LUNCHES.. sO TASTY, tHIS HAS BECOME A FAMILY FAVORITE. tHANKS FOR THE RECIPE.
This looks so good, wondering if you could use Phylo dough instead of pie crust?
I found that 3 cups of liquid thickened with just 1/4 cup flour was not quite enough. It was way too soupy so then I mixed cornstarch/ water until it thickened enough.
Such great ideas!
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Very useful info, thanks
I’m thoroughly enjoying your blog. I too am an aspiring blog writer but I’m still new to the whole thing. Do you have any helpful hints for newbie blog writers? I’d certainly appreciate it.
This was phenomenal! Pot pies are one of my boyfriends favorite meals so, I decided to give it a try. I used the second crust for the bottom to make it an actual pie. I sprayed the whole dish and then fit it in nicely. I also added a ton of rosemary when seasoning to give it a savory, homey taste. I added the frozen peas towards the end. I figured they didn’t need as much cooking time as the carrots and celery. I also found that I needed a little more flour than the 1/4 to get it as thick as I wanted. All in all, this was a hit and I will definitely make it again!
I made this 4 times, my family loves when I make this for dinner.
Such a great recipe
nice blog you will get here. Really loved it.
It looks like a meal my family would love!! Question; what is the other crust used for?
I have never thought of making this into a casserole until I saw this!! I make something similar to this and use a can of Veg-All! I use pie crusts but will have to try this with the crescent rolls!
Looks great! Will try it soon
It looks like a meal my family would love!! Question; what is the other crust used for?