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This crazy good CHICKEN POT PIE CASSEROLE is the ultimate easy comfort food! This AMAZING pot pie is loaded with carrots, peas, chicken, and topped with flakey pie crust. OBSESSED.

Chicken Pot Pie Casserole

Course: Main Course
Cuisine: American
Prep Time: 15 minutes
Cook Time: 1 hour
Total Time: 1 hour 15 minutes
Servings: 6
Calories: 600kcal
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! 
Print Recipe


  • 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


  • 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!



Calories: 600kcal | Carbohydrates: 31g | Protein: 18g | Fat: 44g | Saturated Fat: 19g | Cholesterol: 144mg | Sodium: 431mg | Potassium: 533mg | Fiber: 3g | Sugar: 6g | Vitamin A: 4575IU | Vitamin C: 15.8mg | Calcium: 78mg | Iron: 2.6mg