Looking for a good chicken pot pie that’s quick, delicious, and a hit with the entire family? This Easy Chicken Pot Pie Casserole with pie crust is the answer!
It’s a classic comfort food that combines a delicious layer of flaky goodness from a store-bought pie crust with tender chunks of chicken from a store-bought rotisserie chicken.
The best part? It doesn’t sacrifice taste for convenience, making it one of my favorite recipes for busy weeknights or whenever you need a hearty meal fast.
With simple ingredients you can grab at any grocery store, this homemade chicken pot pie twist is perfect for crazy busy mamas and picky eaters alike.
One slice of this delicious casserole, with its golden, flaky crust and creamy chicken pot pie filling packed with mixed vegetables, is being lifted out of the dish, revealing why it’s a family favorite.
Whether you’re craving a traditional chicken pot pie or an easy chicken casserole that feeds the whole family, this recipe delivers every time.
One of the challenges of dinner time is finding a new way to cook chicken for dinner. We all have this dilemma, right? That is why I have so many chicken recipes.
Sometimes the traditional classic dishes, like this Easy Chicken Pot Pie Casserole recipe, Chicken Pot Pie Soup, Turkey Pot Pie with Biscuits, Chicken Pot Pie Noodle Skillet, Mini Chicken Pot Pies, and Chicken and Stuffing Stuffed Shells, are the best. They are popular comfort foods for a reason. They are delicious, inexpensive, and feed a crowd. Another benefit is that it makes a perfect one-pot meal.
Table of Contents
Why Make This Chicken Pot Pie Casserole Recipe
- Semi-Homemade Simplicity: Uses a pre-made pie crust and rotisserie chicken for ease, but skips shortcuts like canned cream of chicken soup or cream of mushroom soup for a fresher taste.
- Flaky, Buttery Crust: The store-bought pie crust bakes up golden and crisp, adding that delicious layer of flaky goodness we all love.
- Creamy Chicken Filling: A smooth sauce made with chicken broth and milk (or heavy cream for extra richness) coats tender chunks of chicken and veggies—pure comfort food classic.
- Vegetables – I used fresh chopped onion and celery but used frozen peas and carrots for convenience. However, you could also use your favorite frozen vegetables, or other fresh vegetables, such as green beans.
- Quick Prep: Ready in about an hour, with just 15-20 minutes of hands-on time, it’s ideal for a busy weeknight.
- Crowd-Pleaser: Even picky eaters can’t resist this hearty dish—it’s one of the best things for bringing the whole family together.
What You’ll Need
Equipment
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- Large Skillet or Dutch oven
- 9-inch pie plate or favorite casserole dish
- Large bowl
- Cooking spray (optional)
- Aluminum foil or plastic wrap (for storing leftovers)
Ingredients
Below, I discuss the ingredients and possible substitutions if you don’t have a specific ingredient. However, if you are looking for the specific measurements of each ingredient, scroll down to the bottom of this article, just above the comments, for the printable recipe card, which includes all the ingredients and the specific amounts of each one.
- Rotisserie Chicken (4 cups shredded): A great way to save time—use store-bought or your own roasted chicken for convience, but doesn’t sacrifice taste or texture. Leftover turkey works too!
- Refrigerated Pie Crust (1 package, 2 crusts): I love Pillsbury for its flaky texture, but biscuit dough, puff pastry, or pre-made biscuits are fun swaps that work as well.
- Butter or Olive Oil (⅓ cup): Use melted butter for a rich, buttery flavor or olive oil for a lighter touch.
- Onion (1 medium, chopped): White, yellow, or sweet—your choice! Add onion powder for extra flavor.
- Celery (2 small stalks, sliced): Adds crunch to the chicken mixture.
- Chicken Broth (2 cups): Low-sodium keeps it balanced.
- Milk (1 cup): Swap with heavy whipping cream or heavy cream for a richer smooth sauce.
- All-Purpose Flour (⅓ cup): Thickens the creamy chicken casserole filling.
- Poultry Seasoning (1 tsp): A must for that classic chicken pot pie vibe.
- Dried Thyme (½ tsp): Boosts flavor—add garlic powder or black pepper to taste.
- Kosher Salt & Black Pepper: Season to your liking.
- Frozen Peas and Carrots (16 oz): Mixed vegetables like these are easy, but fresh or canned work too.
- Egg (1) + Water (2 tbsp): For an egg wash that makes the top of the casserole golden and flaky.
Scroll down for the full printable recipe card with exact measurements!
How To Make Chicken Pot Pie Casserole
- Preheat the Oven: Set your preheated oven to 400°F. Prepare the refrigerated pie crusts as directed for a two-crust pie in a 9-inch pie plate sprayed with cooking spray.
- Cook the Veggies: In a large skillet over medium-high heat, melt butter or heat olive oil. Add chopped onion and celery, cooking for 5-8 minutes until softened. Stir in frozen peas and carrots and cook for another 5 minutes.
- Thicken the Filling: Sprinkle flour over the veggies and cook, stirring, for 5-10 minutes. Slowly pour in chicken broth, bring to a boil, then reduce heat and stir in milk. Cook until the chicken pot pie filling thickens into a smooth sauce.
- Add Chicken and Seasoning: Mix in the shredded rotisserie chicken, poultry seasoning, thyme, kosher salt, and black pepper. Stir until the chicken mixture is evenly combined.
- Assemble the Casserole: Pour the filling into the prepared pie crust. Place the second crust over the top of the filling, crimp the edges, and cut 4 slits for steam. Whisk the egg and water together, then brush over the top of the casserole for a golden finish.
- Bake: Lower the oven to 350°F and bake for 45 minutes, or until the crust is golden brown. For a crisp bottom, place the pie plate on a hot sheet pan in the oven.
- Cool and Serve: Let the casserole cool for 10-15 minutes at room temperature before slicing—this keeps the filling intact.
Recipe Tips
- Thicken the Filling: Cook the chicken mixture for 5-10 minutes after adding milk to ensure a hearty, not runny, texture.
- Avoid a Soggy Bottom: Preheat a sheet pan in the oven and bake the casserole on it to crisp up the bottom crust.
- Extra Flavor: Add a pinch of garlic powder, onion powder, or even a dollop of cream cheese to the filling for a twist.
- Check Doneness: Start checking at 40 minutes—ovens vary, and you want that perfect golden crust.
Variations
- Biscuit-Topped Chicken Pot Pie: Swap the top crust for biscuit dough or buttery biscuits for a fun twist.
- Cheesy Upgrade: Stir cheddar cheese into the filling or sprinkle it over the top of the casserole before baking.
- One-Crust Option: Skip the bottom crust for a lighter easy chicken casserole.
- Creamy Boost: Use sour cream or heavy whipping cream instead of milk for an ultra-rich filling.
What To Serve With Chicken Pot Pie
- Angel Biscuits – These are the ultimate combination of buttermilk buttery biscuits and dinner rolls or yeast rolls for the ultimate side.
- Cornbread – Easy homemade traditional cornbread that makes a sweet, crumbly companion to this hearty dish.
- Shaved Brussels Sprouts Salad – Adds a fresh crunch to this meal.
- Spinach Salad with Warm Bacon Dressing – Perfectly balances the richness of the chicken pot pie casserole.
FAQs
Place the casserole in an airtight container and store it in the refrigerator for up to 3 – 5 days.
Yes, place it in a freezer-safe, airtight container and freeze it for up to 3 months.
Absolutely—a great way to repurpose holiday leftovers!
More Chicken Casserole Recipes
- Chicken and Stuffing Casserole
- King Ranch Chicken Casserole
- Chicken and Dumplings
- Chicken Dorito Casserole
- Old Fashioned Chicken Noodle Casserole
- Chicken Pot Pie Noodle Skillet
- Creamed Chicken and Biscuits Casserole
If you love this comfort food classic or tweak it for your whole family, leave a comment, rate it, and follow us on Facebook | Twitter | Pinterest | Instagram!
Recipe
Easy Chicken Pot Pie Casserole Recipe
Ingredients
- 4 cups roasted shredded rotisserie chicken
- 1 package refrigerated pie crust
- 1/3 cup olive oil (or butter)
- 1 medium onions chopped
- 2 small stalks celery cut crosswise 1/4-inch thick
- 2 cups low sodium chicken broth
- 1 cup milk
- 1/3 cup all-purpose flour
- 1 teaspoon poultry seasoning
- 1/2 teaspoon dried thyme
- Salt and ground pepper
- 1 16 ounce package frozen peas and carrots, not thawed
- 1 egg
- 2 tablespoons water
Instructions
- Preheat oven to 400 degrees F. Prepare pie crusts as directed on the box for a Two-Crust Pie using 9-inch pie pan.1 package refrigerated pie crust
- Place a deep skillet or Dutch oven over medium heat, and add 2 tablespoons of oil or butter. After the oil has heated up, add the celery and onion, for 5 to 8 minutes. Add the frozen vegetables and cook another 5 minutes. Add flour and cook for another 5 – 10 minutes.1/3 cup olive oil, 1 medium onions chopped, 2 small stalks celery, 1 16 ounce package frozen peas and carrots, not thawed, 1/3 cup all-purpose flour
- Add chicken broth and bring to a boil. Turn down heat and stir in milk.2 cups low sodium chicken broth, 1 cup milk
- Add the chicken to vegetable mixture and stir until evenly distributed. Add salt, pepper, poultry seasoning, and thyme.4 cups roasted, 1 teaspoon poultry seasoning, Salt and ground pepper, 1/2 teaspoon dried thyme
- Pour mixture into the pie crust covered 9-inch pie plate and cover the chicken and vegetable mixture with the pie shell. Cut 4 slits into the pie crust.
- Make an egg wash with by mixing the egg and water in a small bowl. Brush the egg wash on to the top of the crust. Be sure to crimp the edges of the pie shell so no juices spill in oven.1 egg, 2 tablespoons water
- Bake at 350 degrees F (175 degrees C) for 45 minutes or until pie shell is cooked and golden brown.
Shelby says
I pretty much only use refrigerated pie crusts because I just don’t like making it! Chicken Pot Pie is such a favorite and you are so right, its total comfort food. Love it!
Sheena @ Hot Eats and Cool Reads says
Looks like another wonderful recipe, Michele!! I love comfort foods like these!
Renee's Kitchen Adventures says
I haven’t had pot pie in a long time, but it really is one of my families favorite meals. I need to make it soon!
Sarah says
I love chicken pot pie! Your photos are seriously making me drool. I can’t wait to try this with the premade crust.
Jen says
You are so right, chicken pot pie is the ultimate comfort food, sooo yummy! This looks absolutely delicious and I love how easy it is!
Rachael says
This really does look easy, and my kids love love love chicken pot pie. I will be trying this out.
Marion@Life Tastes Good says
Chicken Pot Pie is da bomb!! Definitely a fave in our house! You can’t chicken and veggies coated in a creamy, satisfying sauce all tucked inside a pie crust! Oh my yumminess! Now I need to put it on the menu haha