Chicken Pot Pie Casserole
Introduction
If you’re looking for the ultimate comfort food without the fuss of homemade pie crust, Chicken Pot Pie Casserole is the answer. This recipe transforms classic chicken pot pie into a family-friendly casserole that’s irresistibly creamy, packed with veggies, and topped with a golden, flaky crust. Simple to assemble and always a hit, this dish is a crowd-pleaser you can prep any night of the week.
What Makes This Chicken Pot Pie Casserole Special?
This casserole delivers everything you love about a traditional chicken pot pie, but in a fraction of the time. The filling is hearty and rich, studded with tender chicken and vibrant vegetables. The golden biscuit or puff pastry crust bakes right on top, ensuring every serving is a perfect balance of creamy filling and crispy, buttery topping. It’s ideal for busy weeknights, potlucks, or anytime you crave comforting, homestyle flavors.
Prepping the Chicken and Vegetables
For best results, start with pre-cooked or shredded chicken—use rotisserie chicken or quickly shred your own at home with a Chicken Shredder Tool Twist for Kitchen, Elegant Black. Fresh or frozen vegetables can be chopped efficiently using the Mueller Pro-Series 10-in-1, 8 Blade Vegetable Chopper to save time and ensure uniform cubes for even cooking.
To maximize flavor, briefly sauté your vegetables in a quality nonstick pan like the SENSARTE Nonstick Frying Pan Skillet, 9.5 Inch. This helps bring out their sweetness and enhances the overall texture of your casserole.
Assembling and Baking the Casserole
Pour your creamy chicken-veggie filling into a casserole dish and top with wedges of biscuit dough or a sheet of puff pastry. For an easy clean-up and to prevent sticking, line your baking dish with a sheet of Reynolds Kitchens Brown Parchment Paper Roll, 45 Square Feet. Bake until the crust is deeply golden and the filling is bubbling, signaling a perfect bake.
Serving and Storing Chicken Pot Pie Casserole
Let the casserole rest for 10–15 minutes before serving to allow the filling to set. Pair with a simple green salad or roasted vegetables for a balanced meal. Store leftovers in Rubbermaid Brilliance Food Storage Containers, Set of 5 (3.2 Cup) for easy lunches or quick dinners—the flavor only improves overnight!
Nutritional Information and Serving Size
This recipe yields about 6 hearty servings. Each serving contains roughly 400–450 calories, with protein from chicken, fiber from vegetables, and healthy fats from a moderate amount of butter. It’s a satisfying main dish perfect for families and meal prep alike.
Memorable Chicken Pot Pie Casserole (Recap)
This casserole channels all the heartiness of a traditional chicken pot pie but streamlines the process for modern kitchens. With tender chicken, garden veggies, and a golden crust baked in one dish, it’s no wonder this recipe is a consistent favorite for gatherings and weeknight dinners alike.
Ingredients
Instructions
- Preheat your oven to 400°F. Line a medium casserole dish with a sheet of Reynolds Kitchens Brown Parchment Paper Roll, 45 Square Feet for easy removal and clean-up.
- In a large SENSARTE Nonstick Frying Pan Skillet, 9.5 Inch, melt butter over medium heat. Add onion, carrots, and celery and sauté until vegetables soften, about 5 minutes.
- Stir in flour and cook for 1–2 minutes, stirring constantly. Gradually whisk in chicken broth and milk, then add salt, pepper, and thyme. Cook until thickened, about 3–4 minutes.
- Remove from heat and fold in chicken and peas, mixing well for an even filling. Transfer mixture to the prepared casserole dish.
- If using biscuit dough, cut biscuits in half and arrange on top of the filling. For puff pastry, drape it over the filling, trimming and crimping the edges. Lightly mist with olive oil spray if desired for extra golden color.
- Bake for 25–30 minutes, or until the crust is golden brown and the filling is bubbling. If needed, loosely cover with foil to prevent overbrowning.
- Let stand 10–15 minutes before serving. Garnish with chopped parsley and enjoy!
Cook and Prep Times
Prep Time: 20 minutes
Cook Time: 35 minutes
Total Time: 55 minutes