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!
What’s in this Chicken Pot Pie Casserole Recipe?
This casserole 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 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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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”.
Use shredded or cubed cooked chicken for this pot pie.
Absolutely. Store-bought pie crust is a welcome shortcut, but use your favorite homemade pie crust. This is my go-to homemade pie crust recipe.
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.
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!!
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.
At what point in the process would I freeze this if I wanted to make it now and heat it up to eat later? Would I cook it first? I assume the pie crust needs cooked. Thanks!
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!!
I will check into that! Thank you for letting me know!
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!
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!