This casserole takes everything you love about chicken pot pie—creamy filling, savory chicken, and flaky topping—and simplifies it into a one-pan meal that’s both hearty and satisfying. It’s a great way to use up leftover chicken or rotisserie chicken, and the topping options are flexible: biscuits, puff pastry, or even crescent rolls. Plus, it’s freezer-friendly and makes excellent leftovers.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Cooked chicken breast or rotisserie chicken (shredded or cubed)
Frozen mixed vegetables (peas, carrots, corn, green beans)
Onion (diced)
Garlic (minced)
Butter
All-purpose flour
Chicken broth
Milk or heavy cream
Salt and pepper
Dried thyme or Italian seasoning
Biscuit dough, puff pastry, or crescent roll dough (for topping)
Egg wash (optional, for a golden finish)
Directions
Preheat oven to 375°F (190°C).
In a large skillet or saucepan, melt butter over medium heat. Add diced onion and garlic and sauté until soft.
Stir in flour and cook for 1–2 minutes to form a roux.
Slowly whisk in chicken broth and milk, stirring constantly until thickened.
Season with salt, pepper, and thyme.
Add cooked chicken and frozen vegetables. Stir to combine and heat through.
Transfer the filling to a greased 9×13-inch baking dish.
Top with biscuit dough, puff pastry, or crescent roll dough. Brush with egg wash if desired.
Bake for 25–30 minutes, or until the topping is golden and cooked through.
Let cool slightly before serving.
Servings and timing
This recipe serves 6 to 8 people. Prep time: 15 minutes Cook time: 30 minutes Total time: 45 minutes
Variations
Cheesy version: Stir shredded cheddar cheese into the filling before baking.
Gluten-free: Use gluten-free flour and top with gluten-free biscuit mix.
Low-carb: Replace the topping with mashed cauliflower or serve the filling alone.
Vegetarian: Swap the chicken for sautéed mushrooms and use vegetable broth.
Herb topping: Mix chopped fresh herbs like parsley or rosemary into the biscuit dough.
Mini pot pies: Use ramekins or muffin tins for individual servings.
Storage/Reheating
Store leftovers in an airtight container in the refrigerator for up to 4 days. To reheat, place a portion in the microwave for 1–2 minutes or reheat in the oven at 350°F until warmed through. To freeze, cool completely, wrap tightly, and freeze for up to 3 months. Thaw overnight in the refrigerator before reheating.
FAQs
Can I use fresh vegetables instead of frozen?
Yes, sauté fresh chopped carrots, peas, and green beans before adding to the filling.
What’s the best topping for this casserole?
Biscuit dough, puff pastry, or crescent rolls all work well. Choose your favorite!
Can I make this ahead of time?
Yes, assemble the casserole up to a day in advance, cover, and refrigerate. Add the topping right before baking.
Is this recipe freezer-friendly?
Absolutely. Freeze after assembling or after baking. Just thaw and reheat before serving.
Can I use leftover turkey instead of chicken?
Yes, this is a great way to use leftover Thanksgiving or holiday turkey.
How do I prevent a soggy topping?
Make sure the filling is hot and thick before adding the topping, and don’t cover while baking.
Can I make this dairy-free?
Use dairy-free butter, plant-based milk, and skip the cheese if using.
Can I use canned soup as a shortcut?
Yes, but the homemade sauce offers fresher flavor and better control over ingredients.
What type of chicken works best?
Shredded rotisserie chicken, baked chicken breasts, or even leftover grilled chicken work great.
Can I double the recipe?
Yes, use a larger casserole dish or make two pans for a crowd or for freezing one later.
Conclusion
Chicken Pot Pie Casserole is a warm, satisfying dish that turns a classic comfort food into a practical, easy-to-make dinner. With its creamy filling, tender chicken, and flaky topping, it’s sure to become a regular in your meal rotation. Whether you serve it for Sunday dinner or a weeknight family meal, this cozy casserole delivers all the flavor of a homemade pot pie with half the effort.
Chicken Pot Pie Casserole is a comforting and easy-to-make version of the classic dish, featuring creamy chicken and vegetables topped with golden, flaky biscuits or pastry. It’s a hearty one-pan meal that’s perfect for busy weeknights or family gatherings.
Author:Catherine
Prep Time:15 minutes
Cook Time:30 minutes
Total Time:45 minutes
Yield:6 to 8 servings
Category:Main Course
Method:Baking
Cuisine:American
Diet:Halal
Ingredients
3 cups cooked chicken breast or rotisserie chicken, shredded or cubed
2 cups frozen mixed vegetables (peas, carrots, corn, green beans)
1 small onion, diced
2 cloves garlic, minced
4 tbsp unsalted butter
1/4 cup all-purpose flour
1 3/4 cups chicken broth
3/4 cup milk or heavy cream
1/2 tsp salt
1/4 tsp black pepper
1/2 tsp dried thyme or Italian seasoning
1 can biscuit dough, puff pastry, or crescent roll dough (for topping)
1 egg, beaten (optional, for egg wash)
Instructions
Preheat oven to 375°F (190°C) and lightly grease a 9×13-inch baking dish.
In a large skillet, melt butter over medium heat. Add diced onion and garlic; sauté for 3–4 minutes until soft and fragrant.
Stir in flour and cook for 1–2 minutes to form a roux.
Gradually whisk in chicken broth and milk, stirring constantly until the sauce thickens, about 3–5 minutes.
Season with salt, pepper, and thyme.
Add the cooked chicken and frozen mixed vegetables. Stir to combine and cook for another 2–3 minutes.
Transfer the mixture to the prepared baking dish and spread evenly.
Top with biscuit dough, puff pastry, or crescent rolls. Brush with egg wash if desired.
Bake for 25–30 minutes, or until the topping is golden brown and cooked through.
Let cool slightly before serving.
Notes
Use shredded rotisserie chicken for convenience and extra flavor.For a cheesier version, stir in 1 cup of shredded cheddar before baking.To make it gluten-free, use gluten-free flour and biscuit mix.Cool completely before freezing. Wrap tightly and freeze for up to 3 months.Reheat leftovers in the oven to keep the topping crisp.
