The Easy Chicken Pot Pie Casserole recipe is one of the most popular dishes in the country.
Why not? With its flaky, buttery crust and creamy sauce covering diced tender chicken, celery, onions, potatoes, carrots, and peas, even kids love it.
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, 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.
Why I Love Chicken Pot Pie Casserole
- Semi-Homemade recipe – Use a store-bought refrigerated pie crust but no cream of chicken soup.
- Flaky Crust – This recipe has a deliciously wonderfully flaky pie crust.
- Creamy filling – This wonderful, savory chicken filling makes the ultimate comfort food.
- Easy Recipe – This recipe is made with ingredients you likely have on hand or can easily find at most grocery stores.
What You’ll Need
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- Large Skillet
- 9″ Pie Plate or casserole dish or baking dish
- Large Bowl
- Plastic wrap or Aluminum foil
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 – This is a perfect recipe for using shredded rotisserie chicken. The shredded chicken is what is needed in the casserole. You can use either store-bought rotisserie chicken or your own homemade roasted chicken. You can also use cooked chicken breasts or chicken thights.
- Refrigerated Pie Crust – You could also use puff pastry, crescent roll dough, or biscuits, or make your own homemade pie crust. I used Pillsbury refrigerated pie crust that comes with 2 crusts in a box in the refrigerated section where you get the pillsbury crescent rolls. It’s makes an impressive crust, especially the top crust.
- Butter or Oil – For a really buttery flavor, use butter, for healthier fats, use olive oil.
- Onion – I used a white onion, but you could use a yellow, Vidalia or sweet onion.
- Chicken Broth or Chicken Stock
- Poultry Seasoning
- Salt and Pepper
- Peas and Carrots – You can use frozen or fresh vegetables, or canned peas and carrots, or use your favorite vegetables, such as green beans,
- Egg – The egg and water are combined to make an egg wash to brush the top of the pie crust to make it beautifully golden brown and flaky.
How To Make Chicken Pot Pie Casserole
- Preheat oven to 400 degrees F. Prepare pie crusts as directed on the box for a Two-Crust Pie using a 9-inch pie pan.
- Place a deep skillet or Dutch oven over medium heat, and add two tablespoons of oil or butter.
- After the oil has heated up, add the celery and the onion for 5 to 8 minutes.
- Add the frozen vegetables and cook another 5 minutes.
- Add flour and cook for about 5 to 10 minutes.
- Add chicken broth and bring to a boil.
- Turn down the heat and stir in milk.
- Add the chicken to the vegetable mixture and stir until evenly distributed. Add salt, pepper, poultry seasoning, and thyme.
- Pour the mixture into the pie crust-covered 9-inch pie plate and cover the chicken and vegetable mixture with the pie shell. Cut four slits into the pie crust.
- Make an egg wash 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.
- Bake at 350 degrees F (175 degrees C) for 45 minutes or until the golden brown pie shell is cooked.
- Let rest 10 – 15 minutes before serving.
- Thicken – When making the filling, I recommend cooking for about 5-10 minutes after adding the milk until the mixture thickens.
- How to avoid the dreaded soggy bottom – To ensure you don’t end up with a soggy bottom crust, I recommend putting a sheet pan on the bottom rack of the oven when preheating. Then place the pie pan directly on the hot sheet pan and cook on the bottom rack of the oven. This helps to thoroughly cook the bottom crust so it doesn’t get soggy.
- Baking Time – Check the chicken pot pie casserole to see if it is done after cooking for about 40 minutes. It may be ready, or it may be another 5 minutes or so, depending on the oven.
- Drop Biscuit Chicken Pot Pie – Instead of using a pie crust, in this variation, drop biscuits are used as the top crust.
- Top Crust Only – Some chicken pot pie casserole recipes use only a top crust instead of a bottom crust.
What To Serve With Chicken Pot Pie
- Angel Biscuits – These are the ultimate combination of buttermilk biscuits and dinner rolls or yeast rolls.
- Cornbread – Easy homemade traditional cornbread.
- Shaved Brussels Sprouts Salad
- Spinach Salad with Warm Bacon Dressing
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.
More Chicken Casserole Recipes
- Chicken and Stuffing Casserole
- King Ranch Chicken Casserole
- Chicken and Dumplings
- Chicken Dorito Casserole
- Old Fashioned Chicken Noodle Casserole
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Easy Chicken Pot Pie Casserole Recipe
- 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
- 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.