Chicken Pot Pie Casserole is such an easy way to make Chicken Pot Pie. This crazy good chicken casserole is loaded with carrots, peas, chicken, and topped with a flakey pie crust, making it the ultimate easy comfort food. OBSESSED is an understatement!
Easy Chicken Pot Pie Casserole Recipe
Chicken Pot Pie Casserole is the ultimate comfort food for a chilly night. Chicken Casserole + Pot Pie equals one DELICIOUS recipe!
This casserole is an easy version of the classic chicken pot pie and 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.
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. 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.
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.
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 Casserole (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!
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 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! You can also jump to recipe.
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
Pretty good, but a little lacking in flavor overall.
I’m sorry this recipe wasn’t quite to your tastes, Jennie!
If I want to give this as a “gift meal”, is it better to make it up till baking point then they can cook it from frozen/fridge? Or should I bake it, then freeze?
Either way works well. If frozen, they will need to let it thaw overnight in the refrigerator before baking!
I’m making this now. But will not serve it till tomorrow. Should I make it up to the baking point?
Yes, then place it in the refrigerator until ready to bake! You may need to add an extra 5-10 minutes to the final baking time to make up for the cold start!
Thanks so much for your quick reply.
I saved this as part of a ‘pre-make meal section’. Would this be ok to freeze as you are using cooked chicken in it?
Yes, you can absolutely freeze this!
I tried this recipe last week, it was a hit! Very nice……. thank you.
Looks amazing!
Im going to try this but i hate carrots and peas so, Im making it with brocolli, corn, mushroom and onions. I will use 2 pie crusts on the bottom and top.
Let us know how it goes!
Just wanted to say- for those complaining that you can’t assume PEAS are in fact included in step 9- life must be hard overall… -_- Otherwise, recipe was great! Thanks!
Thanks for stopping by!
This was so good – big hit in my house. I only had salted butter, so it came out more saltier than expected (but that was my error). Otherwise it was delicious and my husband asked if I can make again.
Love to hear that!
It was hard to get to the actual recipe. Waaaaaay too much redundant filler (variations of “this is the best/easiest recipe” 6 times!!!!) before the pertinent information comes out. I guess that the author is trying to stretch out the article to sell more ad space. But there is diminishing return. The article went on so long before any actual instructions came up that I gave up reading and am leaving the page without seeing all the ads they are pushing on me. This is such a pet peeve of mine with online recipes.
In order to get high on the search page when you google recipes, those long blog post stories and repetitive words are necessary! We don’t think we need to write a story or repeat ourselves with every recipe, it’s just how it works. Without it, this recipe could end up on the 50th “O” on your google search page! The ads are a necessary evil to keep this website and the recipes free to use. Please use the “⬇ Recipe” at the top of the page to skip everything and go straight to the recipe card!
I made this recipe and it turned out really well. My husband loved it and didn’t have any suggestions for improvement – Yay! I didn’t have white wine so left it out. I substituted 2% milk for the cream, used cooked frozen mixed vegetables, and reduced the amount of pepper to 3/4 tsp as I thought 1tsp was a lot. The sauce was a bit thin so I added a cornstarch slurry and that thickened it perfectly. Great recipe. Will make a again and again.😊
Thanks for sharing, Ellen!