Easy Homemade Chicken Pot Pie Casserole Recipe
This Easy Homemade Chicken Pot Pie Casserole is pure comfort food, featuring tender chicken, hearty vegetables, and a creamy, savory sauce baked beneath a golden, flaky topping. It delivers all the cozy flavors of classic chicken pot pie with a simpler, family-friendly twist that’s perfect for busy weeknights. Warm, filling, and incredibly satisfying, this casserole is a guaranteed crowd-pleaser.
Ingredients
For the Filling
- 3 cups cooked chicken shredded or diced (rotisserie works great)
- 1 cup frozen peas and carrots
- 1 cup frozen corn optional
- ½ cup diced onion
- 2 cloves garlic minced
- 3 tablespoons butter
- 3 tablespoons all-purpose flour
- 1½ cups chicken broth
- ¾ cup milk or half-and-half
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon dried thyme
- ½ teaspoon dried parsley
For the Topping
- 1 can refrigerated biscuit dough quartered
- or
- 1 sheet puff pastry cut into squares
Instructions
1. Preheat the Oven
- Preheat your oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish and set aside.
2. Sauté the Aromatics
- In a large skillet over medium heat, melt the butter. Add the diced onion and cook until softened, about 3–4 minutes. Stir in the garlic and cook for 30 seconds until fragrant.
3. Make the Sauce
- Sprinkle the flour over the onions and stir well, cooking for 1 minute. Slowly whisk in the chicken broth, followed by the milk. Cook until the sauce thickens, stirring frequently.
4. Season and Combine
- Season with salt, pepper, thyme, and parsley. Add the cooked chicken and vegetables, stirring until everything is evenly coated.
5. Assemble the Casserole
- Pour the filling into the prepared baking dish. Arrange biscuit pieces or pastry squares evenly over the top.
6. Bake
- Bake uncovered for 30–35 minutes, or until the topping is golden and the filling is bubbly. Let rest for 5–10 minutes before serving.
Video
Notes
📝 Notes
- Use cooked rotisserie chicken to save time and add extra flavor.
- Frozen mixed vegetables work well and don’t need to be thawed first.
- For a richer filling, substitute half-and-half or whole milk for regular milk.
- Season the filling well with salt, pepper, and poultry seasoning for classic pot pie flavor.
- Let the casserole rest for 10 minutes after baking to help it set before serving.
- Refrigerate leftovers in an airtight container for up to 3 days.
- This casserole reheats best in the oven to keep the topping crisp.
🍽️ Nutrition Facts (Per Serving)
Calories: 380 kcal,Carbohydrates: 32 g,
Fiber: 4 g,
Sugars: 6 g,
Protein: 22 g,
Fat: 22 g,
Saturated Fat: 9 g,
Cholesterol: 85 mg,
Sodium: 780 mg,
Potassium: 520 mg,
Calcium: 120 mg,
Iron: 2.4 mg