If you’re craving a comforting meal that feels like a warm hug on a plate, this Chicken Pot Pie Casserole Recipe is exactly what you need. It’s a deliciously creamy and savory casserole, filled with tender chicken, fresh vegetables, and covered with a golden, buttery crust that bakes to perfection. This recipe transforms the classic pot pie into an easy, layered casserole that’s perfect for family dinners or cozy nights in. The mix of textures and flavors hits all the right notes, making it an instant favorite you’ll want to keep coming back to.
Ingredients You’ll Need
Each ingredient here plays a special part to bring out the comforting, rich flavor and scrumptious texture of this Chicken Pot Pie Casserole Recipe—simple staples that combine into something truly satisfying.
- 9-inch pie crust: Choose store-bought for convenience or homemade for a personal touch, it forms the crispy, flaky topping.
- 4 tablespoons unsalted butter: Adds richness and helps sauté the veggies perfectly without overpowering their natural flavors.
- 2 tablespoons olive oil: Balances the butter with a hint of fruity flavor and keeps the filling luscious.
- 2 carrots, peeled and diced: Bring a natural sweetness and vibrant orange color to brighten the dish.
- 2 ribs celery, diced: Adds a subtle crunch and fresh, green flavor for depth.
- 1 sweet yellow onion, minced: Provides a tender, savory base that melts beautifully into the sauce.
- 2 cloves garlic, minced or pressed: Gives a fragrant, aromatic punch that elevates every bite.
- 3 cups cubed cooked chicken: The hearty protein star that makes this casserole filling and satisfying.
- 4 ounces button mushrooms, diced: Add earthiness and a meaty texture that complements the chicken.
- 1 cup frozen peas, thawed: Pops of sweet, tender veggie goodness to balance the savory richness.
- ¼ cup all-purpose flour: The magic thickener that transforms the broth into a creamy, luscious sauce.
- 2 cups low-sodium chicken broth: A flavorful liquid base that keeps the filling moist and savory without overpowering it.
- ¼ cup white wine (semi-dry or Chardonnay): Adds a sophisticated acidity and subtle fruitiness that brightens the dish.
- 1 cup heavy cream (or half-and-half): Creates a velvety texture and rich mouthfeel in the sauce.
- ½ teaspoon kosher salt: Enhances every ingredient’s natural flavor—adjust to taste.
- 1 teaspoon freshly ground black pepper: Brings warmth and a bit of spice that wakes up the palate.
- ½ teaspoon dried thyme: Offers an herbal, woodsy note that blends beautifully with chicken.
- ¼ teaspoon ground sweet basil: A touch of sweet, fragrant green note to round out the taste.
- 1 large egg (beaten with 1 teaspoon water): Creates a shiny, golden crust when brushed on before baking.
How to Make Chicken Pot Pie Casserole Recipe
Step 1: Prepare Your Cooking Space and Pie Crust
Start by preheating your oven to 375°F and give your 2-quart casserole dish a spray with nonstick oil. Set it aside so it’s ready when you need it. Let the pie crust warm up to room temperature for 15-20 minutes. This makes it much easier to roll out and shape without cracking later on—trust me, this little step saves frustration!
Step 2: Sauté the Vegetables
Heat up butter and olive oil in a skillet over medium-high heat until they shimmer with promise. Add your diced carrots and celery, stirring them for about 3 minutes until they start to soften—they’re the backbone of your filling. Then, toss in the minced onions and cook until they turn translucent and sweet. Finally, add garlic and give it just 30 seconds to release that irresistible aroma without burning.
Step 3: Add the Chicken, Mushrooms, and Peas
Now, stir in those tender cubes of cooked chicken along with the earthy diced mushrooms and bright green peas. Let everything cook together for about a minute so the flavors mingle and the peas heat through without losing their freshness.
Step 4: Thicken the Filling
Sprinkle the flour over your pan, stirring constantly for 3 minutes. This step cooks off the raw flour taste and creates a roux that will thicken your sauce beautifully. Then pour in the chicken broth, scraping up any tasty bits stuck to the pan bottom—that’s flavor gold! Add white wine and heavy cream next, stirring it all into a creamy, rich sauce. Let it simmer gently until it thickens to a perfect stew-like consistency, then season with salt, pepper, thyme, and sweet basil to elevate that cozy, homey feel.
Step 5: Assemble and Bake
Pour your thickened filling into the prepared casserole dish. Roll your pie crust out to about ¼ inch thickness and cut into 1-inch strips to weave a charming lattice top, or simply drape it over the filling and crimp the edges for a rustic look. Brush the crust generously with the beaten egg wash—this gives your pie that gorgeous golden shine once baked. Pop it on the center rack of your oven and bake for 35-45 minutes until the top is scandalously golden and crisp. You’ll know it’s done when your kitchen smells like absolute comfort!
How to Serve Chicken Pot Pie Casserole Recipe
Garnishes
Fresh herbs like chopped parsley or thyme sprinkled over each serving add a beautiful, fresh visual pop and a hint of herbal brightness that perfectly balances the creamy richness. A light drizzle of cream or a sprinkle of cracked black pepper just before serving keeps the flavors vibrant and luscious.
Side Dishes
Pair your Chicken Pot Pie Casserole Recipe with crisp, refreshing sides—think a simple green salad dressed lightly with lemon vinaigrette or steamed green beans tossed in garlic butter. A warm, crusty bread also makes a perfect companion to mop up any leftover sauce, making every bite more indulgent.
Creative Ways to Present
For a fun twist, serve the casserole in individual ramekins or mini cast iron skillets. This turns it into an elegant, personalized meal. You can also spoon the filling into hollowed-out bread bowls for a charming presentation that doubles as edible serving ware. It turns weeknight dinner into something special!
Make Ahead and Storage
Storing Leftovers
Once your Chicken Pot Pie Casserole Recipe has cooled, cover it tightly with plastic wrap or foil and pop it in the refrigerator. It will stay fresh for up to 3 days, making it ideal for enjoying warm leftovers or packing the perfect next-day lunch.
Freezing
This casserole freezes beautifully. Assemble it as usual, then cover it tightly with foil and a layer of plastic wrap to prevent freezer burn. Freeze for up to 3 months. When ready, thaw overnight in the refrigerator before baking as directed, adding a little extra baking time if needed.
Reheating
Reheat leftovers gently in a 350°F oven until warmed through and the crust crisps back up nicely, about 20 minutes. Avoid the microwave if possible to keep that beautiful flaky topping intact and not soggy.
FAQs
Can I use leftover chicken for this Chicken Pot Pie Casserole Recipe?
Absolutely! Leftover roasted or rotisserie chicken works wonderfully here, saving you prep time while adding great flavor. Just make sure it’s cubed evenly for consistent bites.
Is it possible to make this casserole dairy-free?
Yes! Substitute olive oil for butter and use coconut cream or a dairy-free cream alternative for the heavy cream. The texture might differ slightly, but the flavors will still shine.
Can I add other vegetables to the filling?
Definitely. Corn, green beans, or diced potatoes can be great additions. Just keep in mind that cooking times might vary—especially if the veggies need longer to soften.
What kind of wine works best for this recipe?
Semi-dry white wines like Chardonnay or Pinot Grigio complement the creamy sauce perfectly by adding subtle acidity without overpowering the flavors.
Can I make the filling ahead of time and bake later?
Yes! You can prepare the filling a day in advance and refrigerate it. Just assemble the casserole and add the crust right before baking for the freshest crust possible.
Final Thoughts
This Chicken Pot Pie Casserole Recipe is a homey, delicious classic that’s easy to make and big on comforting flavors. Whether you’re feeding a family or just craving something cozy, it’s the perfect dish to have on your dinner rotation. Give it a try—you might just find your new favorite comfort food!
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Chicken Pot Pie Casserole Recipe
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Total Time: 75 minutes
- Yield: 8 servings
- Category: Main Course
- Method: Baking
- Cuisine: American
Description
This Chicken Pot Pie Casserole is a comforting, hearty dish featuring tender cooked chicken, fresh vegetables, and a creamy sauce, all baked with a flaky pie crust topping. Perfect for a family dinner, it combines classic pot pie flavors in an easy-to-make casserole form, ensuring a rich and satisfying meal.
Ingredients
Crust
- 1 (9-inch) pie crust (store bought or homemade)
Filling
- 4 tablespoons unsalted butter (½ stick)
- 2 tablespoons olive oil
- 2 carrots (peeled and diced)
- 2 ribs celery (diced)
- 1 sweet yellow onion (peeled and minced)
- 2 cloves garlic (minced or pressed)
- 3 cups cubed cooked chicken
- 4 ounces button mushrooms (cleaned and diced)
- 1 cup frozen peas (thawed)
- ¼ cup all-purpose flour
- 2 cups low-sodium chicken broth (or stock)
- ¼ cup white wine (semi-dry or Chardonnay)
- 1 cup heavy cream (or half-and-half)
- ½ teaspoon kosher salt (or to taste)
- 1 teaspoon freshly ground black pepper
- ½ teaspoon dried thyme
- ¼ teaspoon ground sweet basil
Topping
- 1 large egg (beaten slightly with 1 teaspoon water)
Instructions
- Preheat and Prepare Dish: Preheat your oven to 375°F and spray a 2-quart casserole dish with nonstick spray to ensure the pot pie doesn’t stick.
- Warm Pie Crust: Let the pie crust sit at room temperature for 15-20 minutes to make it easier to roll and shape.
- Sauté Vegetables: Heat the butter and olive oil in a skillet over medium-high heat until shimmering, creating a flavorful base for the filling.
- Cook Carrots and Celery: Add diced carrots and celery and cook them for 3 minutes to start softening and melding flavors.
- Cook Onion: Add minced onion to the skillet and cook until translucent, about 3-5 minutes, allowing sweetness to develop.
- Add Garlic: Stir in minced garlic and cook for 30 seconds to release aromatic flavors without burning.
- Add Chicken, Mushrooms, and Peas: Incorporate cubed cooked chicken, mushrooms, and thawed peas, cooking for 1 minute to combine ingredients.
- Thicken Mixture: Sprinkle flour over the mixture and cook, stirring continuously, for 3 minutes to form a roux that will thicken the sauce.
- Deglaze Pan: Gradually stir in chicken broth and scrape the bottom of the pan to lift up brown bits, enhancing flavor.
- Add Wine and Cream: Pour in white wine and heavy cream, stirring well to combine and create a creamy filling.
- Season and Thicken: Add salt, black pepper, thyme, and basil. Continue cooking until the mixture thickens to a thick stew consistency, stirring occasionally.
- Transfer Mixture: Pour the thickened chicken stew into the prepared casserole dish evenly.
- Prepare Crust Topping: Roll the pie crust to a ¼ inch thickness and cut into 1-inch strips to create a lattice top, or simply drape the crust over the casserole and trim or crimp the edges for a seal.
- Apply Egg Wash: Combine beaten egg and water, then brush this mixture over the pie crust to help it brown beautifully during baking.
- Bake: Place the casserole on the center rack of the oven and bake for 35-45 minutes, or until the crust is golden brown and cooked through.
Notes
- You can use leftover cooked chicken or rotisserie chicken for convenience.
- If you prefer a vegetarian version, substitute chicken with firm tofu or additional vegetables and use vegetable broth.
- For a lighter option, half-and-half can replace heavy cream, though the sauce will be less rich.
- Make sure to allow the pie crust to warm before rolling to prevent cracking.
- White wine can be omitted or replaced with extra chicken broth if preferred.
- Let the casserole cool for 10 minutes before serving to allow the filling to set.
