Chicken Pot Pie Casserole

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 will quickly become a family favorite!

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 sauce that covers the chicken mixture, its loaded with peas, carrots, corn, and green beans. It's then topped with a savory and buttery homemade crust that will remind you of grandma's homemade cooking. And I can promise you, this one will get eaten up quickly!

With this recipe, you'll get all the delicious flavor from a traditional homemade pot pie in the form of a casserole that takes minimal effort and way less time to make! Similar to my recipe for beef enchilada casserole, this one is made with common pantry ingredients you probably already have in stock. It 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 will make!

Jump to:

• Why This Recipe Works
• 🛒 Ingredients You'll Need
• 📋 Variations
• 🔪 Step-By-Step Recipe Instructions
• 🙋🏼 Recipe FAQs
• 💭 Expert Tips
• 🥘 More Casserole Recipes You'll Love!
• Creamy Chicken Pot Pie Casserole

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🛒 Ingredients You'll Need

• Chicken: using rotisserie chicken tastes the best because it is juicy and tender. And, it's fully pre-cooked so it makes the prep even easier.
• Cream of Celery Soup: used to make the filling. It adds a creamy and savory mixture to the casserole.
• Cream of Chicken Soup: adds a creamy chicken base and is used to make the creamy filling.
• Chicken Broth: mixed with the creamy based soups, this thins out the filling making it less thick.
• Cornstarch: helps thicken then filling to the perfect consistency.
• Mixed Vegetables: a bag of frozen vegetables works best.
• Garlic: use fresh garlic for best results. If you're in a pinch, pre-minced jarred garlic will work, as well.
• Salt: a flavor enhancer.
• Pepper: a flavor enhancer.
• Milk: needed to make the crust. 2% or whole milk works best.
• Flour: use self-rising flour for a subtle rising when making the crust.
• Butter: helps make this crust even more buttery and rich in flavor.

Be sure to see the recipe card below for the full ingredients list & instructions!

📋 Variations

• Chicken - try using baked chicken breasts or chicken thighs. Or, try using shredded turkey breasts.
• Vegetables - 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 chicken pot pie casserole bakes. Frozen vegetables hold their texture well while baking.
• Flour - when mixing the ingredients for the crust, make sure to use self-rising flour. Do not use all-purpose flour as it will not rise.
• Potatoes - this is 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 along with the other vegetables. They will finish cooking while the chicken pot pie casserole bakes.

🔪 Step-By-Step Recipe Instructions

Step 1: 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.

Step 2: Next, cook the frozen vegetables on medium heat according to the package directions. When done, drain any liquid from the vegetables.

Step 3: Spread the cooked vegetables evenly over the shredded chicken and set aside.

Step 4: 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.

Step 5: Pour the creamy mixture over the shredded chicken and vegetables and using a spatula, spread evenly. Set aside.

Step 6: 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.

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Step 7: 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.

Step 8: As you spread, it's ok if the filling of the chicken pot pie casserole 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.

Step 9: 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! Try serving it with this romaine salad for a perfect combination of sweet, savory, and crunch goodness! And I loved pairing it with these homemade herb ciabatta rolls. And you can never go wrong with pairing it with this easy to make oven roasted asparagus, zucchini, and peppers!

🥘 More Casserole Recipes You'll Love!

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