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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
Cook Time 45 minutes
Total Time 1 hour
Servings 8
Calories 318kcal


  • 4 cups roasted shredded rotisserie chicken
  • 1 refrigerated pie crust
  • 2 tablespoons olive oil
  • 1 medium onions chopped
  • 2 small stalks celery cut crosswise 1/4-inch thick
  • 2 cups low sodium chicken broth
  • 1 cup milk
  • 2 tablespoons butter
  • 2 tablespoons 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


  • Preheat oven to 400 degrees F.
  • In a deep skillet or dutch oven, over medium heat, add 2 tablespoons oil. After oil has heated up, add the celery and onion with 2 tablespoons oil, for 5 to 8 minutes. Add the frozen vegetables and cook another 5 minutes. Add flour and cook about 30 seconds.
  • Add chicken broth and bring to a boil. Turn down heat and stir in milk.
  • Add the chicken to vegetable mixture and stir until evenly distributed. Add salt, pepper, poultry seasoning, and thyme..
  • Pour mixture into a 9 inch deep dish pie plate or casserole dish and cover with the pie shell. 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 pie shell is cooked and golden brown.


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