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Home » Creative Recipes » Main Dishes » Easy Chicken Pot Pie Casserole Recipe

Single serving being lifted out of the chicken pot pie casserole. You can see the flaky crust and the chicken and vegetables in a creamy sauce.

Easy Chicken Pot Pie Casserole Recipe

BY: Michele
PUBLISHED: Sep 22, 2014
UPDATED: Apr 5, 2025
1 Review / 5 Average
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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. 

One slice of Chicken Pot Pie Casserole, with its flaky crust, and vegetables in a creamy sauce, is being lifted out of the whole chicken pot pie.

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.  

Side view of one serving being lifted out of the whole chicken pot pie. It allows you to see the golden flaky pie crust with the chicken and vegetables in a creamy sauce.

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
  • What You’ll Need
  • Equipment
  • Ingredients
  • How To Make Chicken Pot Pie Casserole
  • Recipe Tips
  • Variations
  • What To Serve With Chicken Pot Pie
  • FAQs
  • More Chicken Casserole Recipes
  • Recipe
  • Reviews
One serving of chicken pot pie with the top pie crust and chicken and vegetables in a creamy sauce is served on a white plate.

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)
Overhead view of a whole chicken pot pie with one serving taken out of it so you can see the chicken and vegetables under the golden pie crust.

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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. Cool and Serve: Let the casserole cool for 10-15 minutes at room temperature before slicing—this keeps the filling intact.
Overhead view of the whole chicken pot pie

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.
Close up side view of a single bite of chicken pot pie sitting on top of a metal fork.

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

How Do I Store Leftover Chicken Pot Pie?

Place the casserole in an airtight container and store it in the refrigerator for up to 3 – 5 days.

Can I Freeze Chicken Pot Pie Casserole?

Yes, place it in a freezer-safe, airtight container and freeze it for up to 3 months.

Can I Use Turkey Instead of Chicken?

Absolutely—a great way to repurpose holiday leftovers!

Overhead view of single serving of chicken pot pie casserole on a white plate with the rest of the chicken pot pie in the upper right corner, with a blue and white striped napkin in the upper left corner of the photo.

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

Single serving being lifted out of the chicken pot pie casserole. You can see the flaky crust and the chicken and vegetables in a creamy sauce.
Print Pin Save Saved!
5 from 1 vote

Easy Chicken Pot Pie Casserole Recipe

Easy, delicious Chicken Pot Pie Casserole recipe with cooked chicken, onions, celery, peas and carrots makes a perfect Fall comfort food, one dish meal.
Course Chicken, Main Dishes
Cuisine American
Keyword Chicken Pot Pie Casserole
Prep Time 15 minutes minutes
Cook Time 45 minutes minutes
Total Time 1 hour hour
Servings 8
Calories 318kcal
Author Michele @ Flavor Mosaic

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
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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.

Video

Nutrition

Calories: 318kcal | Carbohydrates: 16g | Protein: 14g | Fat: 22g | Saturated Fat: 7g | Cholesterol: 53mg | Sodium: 191mg | Potassium: 264mg | Fiber: 1g | Sugar: 2g | Vitamin A: 279IU | Vitamin C: 2mg | Calcium: 57mg | Iron: 1mg

Filed Under: American, Bake, Budget-friendly, Casserole Recipes, Chicken, Chicken Casserole Recipes, Comfort Food, Dinner Recipes, Freezer Food, Lunch, Main Dishes, Make Ahead, One Pot Meals, Pot Luck, Savory, Southern Recipes, Thanksgiving Tagged With: Casserole, chicken, chicken casserole, chicken pot pie, chicken pot pie casserole, comfort food, fall, kid-friendly

DISCLOSURE: Flavor Mosaic is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program. Please note: This blog may contain affiliate links to products I use and love. I earn a small commission, at no extra cost to you, to help with blog expenses when you make a purchase through an affiliate link. Thank you for your support!

Reader Interactions

Michele F - Owner / Founder / Creator / Blogger at Flavor Mosaic
Michele

Hi, I’m Michele Feuerborn, wife, and dog Mom, with 20+ years experience as a home cook. I’m the Founder of Flavor Mosaic, as well as the author and content creator. I share fast, easy, flavorful recipes with bold flavors, featuring Instant Pot and Air Fryer recipes and Italian, Southern and Mexican cuisines.  Contact: [email protected].

Comments

  1. Shelby says

    September 22, 2014 at 6:39 am

    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!

    Reply
  2. Sheena @ Hot Eats and Cool Reads says

    September 22, 2014 at 4:01 pm

    Looks like another wonderful recipe, Michele!! I love comfort foods like these!

    Reply
  3. Renee's Kitchen Adventures says

    September 22, 2014 at 9:03 pm

    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!

    Reply
  4. Sarah says

    September 22, 2014 at 9:36 pm

    I love chicken pot pie! Your photos are seriously making me drool. I can’t wait to try this with the premade crust.

    Reply
  5. Jen says

    September 23, 2014 at 1:00 am

    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!

    Reply
  6. Rachael says

    September 23, 2014 at 9:43 am

    This really does look easy, and my kids love love love chicken pot pie. I will be trying this out.

    Reply
  7. Marion@Life Tastes Good says

    September 23, 2014 at 11:14 pm

    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

    Reply
5 from 1 vote (1 rating without comment)

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Hi, I’m Michele, a home cook with 20+ years experience. I created Flavor Mosaic as a place to share our favorite fast, easy, and flavorful creative recipes with bold flavors, including Southern, Mexican, Tex-Mex, and Instant Pot recipes.
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