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.
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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!
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!
Ummmm – no, it’s not in step 9. Step 9 assumes all veggies and chicken are already in the skillet bc you’re adding the flour now … ya need to drop an instruction 8.1
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!