Creamy Chicken Pot Pie Casserole

Chicken pot pie casserole with spoon scooping out a serving

5 from 25 votes

This creamy chicken pot pie casserole is the ultimate comfort food; a meal that is perfect any night of the week! Packed with tender chicken, veggies, and a buttery crust, this baked casserole dish will quickly become a family favorite!

Prep Time10

Cook Time45

Total Time55

Course: dinner

Cuisine: American

Servings: people

Calories: 388kcal

Author: Amanda Mason

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

Allow the casserole to rest for a few minutes after baking. This allows the filling to set and helps the flavors finish combining.
Always pre-cook the vegetables before adding them to the casserole. This ensures they are tender and cooked all the way through during baking.
To make this a vegetarian casserole, leave out the chicken and use vegetable broth. Just make sure to double up on the vegetables.
Store any leftovers in a container with a lid for 3-4 days.
To reheat, place the casserole dish back in the oven until heated through. This will ensure the crust is flakey, not mushy.
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.

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