This creamy chicken pot pie casserole is the ultimate comfort food; a meal that is perfect for any night of the week! Packed with tender chicken, veggies, and a buttery crust, this baked casserole dish will quickly become a family favorite!
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This has become one of my absolute favorite "go-to" recipes. If you love a classic chicken pot pie recipe, then you are going to love this easy-to-make chicken pot pie casserole. Filled with a creamy gravy covering the chicken mixture loaded with peas, carrots, corn, and green beans, and then topped with a buttery homemade crust, this one will get eaten up quickly!
Similar to my recipe for beef enchilada casserole, this one is made with common pantry ingredients you probably already have in stock. This easy chicken pot pie casserole recipe comes together in about 10 minutes and bakes up bubbly and golden in about 45 minutes. We enjoy so many quick and easy casserole dishes like this cabbage roll casserole made in the slow cooker and this rich and creamy southern chicken and rice, but when you turn a pot pie into a casserole recipe, it quickly becomes a game changer! This is one of the best weeknight dinners you can make!
🛒 Ingredients You'll Need
I use a lot of pantry staples in this chicken pot pie casserole. You probably already have the majority of the ingredients in your kitchen.
- rotisserie chicken
- cream of celery soup
- cream of chicken soup
- chicken broth
- mixed vegetables
- garlic cloves
- cornstarch
- salt
- pepper
- milk
- self-rising flour
- butter
While you can use just frozen peas and carrots, I like using a bag of frozen mixed vegetables so there is a nice mix of corn and green beans with the peas and carrots. I don't recommend using canned vegetables because they will become too mushy as the casserole bakes. Frozen vegetables hold their texture well while baking.
While you can use baked chicken breasts, I prefer to buy a rotisserie chicken because it's already cooked and easy to shred. When mixing the ingredients for the crust, make sure to use self-rising flour. All-purpose flour does not work well in this crust recipe. I've also found that using whole milk and salted butter helps make this crust even more buttery and rich in flavor.
📋 How To Make Chicken Pot Pie Casserole
Start by making the chicken pot pie casserole filling. Preheat the oven to 400°F. Shred the rotisserie chicken into bite-size pieces and evenly place the shredded chicken at the bottom of a 9x13 baking dish.
Next, cook the frozen vegetables on medium heat according to the package directions. When done, drain any liquid from the vegetables.
Spread the cooked vegetables evenly over the shredded chicken and set aside.
In a small bowl, whisk together 1 tablespoon of cornstarch and 1 cup of chicken broth. Set aside. In a large bowl, add the cream of celery soup, cream of chicken soup, minced garlic, salt, and ground black pepper. Add in the chicken broth and cornstarch mixture and whisk all the ingredients together until well combined.
Pour the creamy mixture over the shredded chicken and vegetables and using a spatula, spread evenly. Set aside.
Now it's time to combine the crust recipe ingredients. A lot of recipes top this chicken casserole with puff pastry, crescent rolls, or biscuits, but the crust I use is a quick batter recipe that bubbles up into a delicious and buttery golden brown crust. In a medium bowl, combine the self-rising flour, milk, and melted butter. Whisk until smooth and well combined.
Slowly pour the batter over the filling. Using a spatula, evenly spread the pot pie dough over the filling. The dough will be a thin and loose mixture.
As you spread, it's ok if the filling mixes in with some of the dough batter along the edges. It will just bubble up as it cooks and makes the crust even more flavorful.
Put the casserole in a preheat oven and bake uncovered for 45 minutes until the crust is golden brown. When done, remove the dish from the oven and allow to rest for at least 5 minutes before serving. This chicken pot pie casserole comes together so quickly and is perfect for any weeknight meal. A true taste of home and comfort, it's an easy way to bring a home cooked casserole to your table!
🙋🏼 Frequently Asked Questions
A lot of people tell me that their chicken pot pie is runny. To avoid this, add 1 tablespoon of cornstarch to the cup of chicken broth and whisk until the cornstarch has dissolved. This really helps keep the filling from being too runny.
Yes! Prepare the recipe according to the steps below but instead of using a glass pyrex dish, use a disposable aluminum pan. Once the casserole is prepared, don't bake it. Cover with aluminum foil and place it in the freezer for up to 3 months. To cook, remove the casserole from the freezer and let it thaw completely in the refrigerator. From there, cook the casserole at 400°F for 45 minutes to an hour.
This salad with romaine lettuce goes really well with this dish. It's the perfect blend of sweet, savory, and crunch goodness! And I loved pairing it with these homemade herb ciabatta rolls. They are so easy to make! And you can never go wrong with easy to make oven roasted asparagus, zucchini, and peppers!
💭 Expert Tips
- To make this a vegetarian casserole, leave out the chicken and use vegetable broth. Just make sure to double up on the vegetables.
- Substitute the rotisserie chicken for cooked chicken breasts, thighs, or turkey. You can even use cooked chopped sirloin steak.
- Potatoes are also a great add. Peel a large Russet potato or a couple of roasted new potatoes and chop them into small pieces. Either boil or roast the potatoes to an al dente texture and then add them to the casserole along with the other vegetables. They will finish cooking while the chicken pot pie casserole bakes.
- Add other vegetables, such as mushrooms and celery!
🍽️ More Casserole Recipes You'll Love!
Casseroles are so convenient and are typically made with pantry ingredients you already have on hand. When I need an easy to prepare dinner, nothing beats a quick and easy tuna casserole. With only 20 minutes to prepare, this one dish meal is a reliable classic and has rich and creamy flavor in every bite! If you're in the mood for Mexican, this enchilada casserole is deliciously tasty and made with beef, corn, and refried beans. It comes together quickly and is a family favorite!
You just can't go wrong with a good casserole dish, so make sure you check out all of my casserole recipes! They are all easy to make with step-by-step instructions. You'll find easy casseroles that can be made ahead as well as some freezer friendly ones!
Creamy Chicken Pot Pie Casserole
Equipment
- 9x13 casserole dish
Ingredients
Pot Pie Filling Ingredients
- 4 cups rotisserie chicken, shredded
- 10 ounce package frozen mixed vegetables
- 1 can cream of celery soup
- 1 can cream of chicken soup
- 2 garlic cloves, minced
- 1 cup chicken broth
- 1 tablespoon cornstarch
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
Crust Ingredients
- 1 cup self rising flour
- 1 cup whole milk
- ½ cup salted butter, melted (1 stick)
Instructions
For The Pot Pie Filling
- Preheat the oven to 400°F.
- Shred the rotissorie chicken into bite-size pieces. Set aside.
- Evenly place the shredded chicken at the bottom of a 9x13 baking dish.
- Cook the frozen vegetables according to the package directions.
- Drain any liquid from the vegetables and spread them evenly over the chicken.
- In a small bowl, whisk together the 1 tablespoon of cornstarch and 1 cup of chicken broth. Set aside.
- In a large bowl, add the cream of celery soup, cream of chicken soup, minced garlic, salt, and pepper. Add in the chicken broth and cornstarch mixture and whisk all the ingredients together until well combined.
- Pour the creamy mixture over the chicken and vegetables and spread evenly using a spatula. Set aside.
For The Crust
- In a medium bowl, combine the self rising flour, milk, and melted butter. Whisk until smooth and well combined.
- Slowly pour the dough over the pot pie filling. Using a spatula, evenly spread the crust batter over the filling.Expert tip: The dough for the top layer of the crust will be thin and loose. It's ok if the filling mixes in with some of the crust batter along the edges. That helps make the crust extra flavorful!
- Bake uncovered for 45 minutes until golden brown.
- When done, remove from the oven and allow to rest for 5 minutes before serving.
Notes
- To make this a vegetarian casserole, leave out the chicken and use vegetable broth. Double up on the vegetables.
- Substitute the rotisserie chicken for cooked chicken breasts, thighs, or turkey. You can even use cooked chopped sirloin steak.
- Potatoes are also a great addition. Peel a large Russet potato or a couple of new red potatoes and chop them into small pieces. Boil them to an al dente texture (about 5-7 minutes) and then add them with the other vegetables. The potatoes will finish cooking while the casserole bakes.
- Add other vegetables, such as mushrooms and celery!
- To make this into a freezer meal, prepare the recipe according to the steps above. Use a disposable aluminum dish instead of a glass baking dish. Once the casserole is prepared, don't bake it. Cover and place it in the freezer for up to 3 months. When you are ready to cook it, remove the casserole from the freezer and let it thaw completely in the refrigerator. Once thawed, cok the casserole at 400°F for 45 minutes to an hour.
Margie Wood
As usual your recipes are not only worth repeating, they are worth sharing and they quickly become family favorites! Delicious, and thank you!
Amanda Mason
I am so glad to hear you loved this! I recently made this for a friend just out of the hospital and he raved about this one so it seems everyone is loving it! I'm so happy that you did, as well!
Marguerite Anne Wood
I added broccoli to it and it was so good!
Amanda Mason
I am so glad to hear that broccoli add worked so well!!!
megane
So tasty and easy. Just the way I love my food. Thanks for a winner.
Amanda Mason
So glad yo hear you enjoyed it so much!
Hayley Dhanecha
This chicken pot pie looks so creamy and amazing, nothing beats homemade crust. Thanks for sharing
Amanda Mason
Enjoy!
Jeni
We love a good casserole in the Midwest and this casserole recipe looks incredible. I can't wait to make it!
Amanda Mason
Let me know how you like it!