This chicken pot pie casserole is a classic, hearty pot pie made for a crowd. A baking dish filled with creamy, meaty, veggie-packed filling is topped with a golden, flaky homemade crust.
Pot pie is just about the most satisfying comfort food you’ll ever eat. I love serving dishes like my easy chicken pot pie, especially during the fall and winter, because they’re so filling and satisfying.
This version is made in a casserole dish, so it can easily feed a hungry family or a potluck group. It’s rich and creamy, loaded with chicken and veggies, and topped with a homemade crust!
Serve this hearty dinner with sweet treats for dessert, like pumpkin spice cookie bites or cranberry pecan bread pudding, for a fall feast!
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Why You’ll Love This Recipe
- Simple Ingredients: This recipe is made entirely with ingredients that are probably in your kitchen right now.
- Super Easy: It only takes a few simple steps and a little over an hour to make this recipe.
- Classic Filling: The rich, creamy filling is loaded with chicken, veggies, and simple seasoning to create that classic flavor.
- Flaky Crust: The homemade crust is buttery, flaky, and absolutely delicious.
- Great for Leftovers: This casserole is a great way to use up leftover chicken.
Key Ingredients
You’ll find a full list of ingredients and their exact amounts in the recipe card at the bottom of the post.
- Chicken Breasts: Boneless, skinless chicken breasts give the filling its meaty flavor and texture.
- Vegggies: Celery, onion, and frozen mixed vegetables are classics for pot pie.
- Whole Milk and Chicken Broth: Whole milk and chicken broth create a filling that’s thick without being gummy.
- Sugar: Sugar gives the crust a slight hint of sweetness that works perfectly with the other savory ingredients in the casserole.
- Butter: Cold butter cut into the dry crust ingredients gives it a flaky, tender texture.
Variations
- Chicken: You can use rotisserie chicken, leftover chicken, or turkey.
- Other Meats: Try using seafood or beef to make variations like these mini beef pot pies.
- Mini Pot Pies: Use this filling to make delicious, fun mini chicken pot pies.
- Crust: You can use store-bought pie crust to save time, if you prefer.
How to Make Chicken Pot Pie Casserole
- Mix the pie crust ingredients in a stand mixer with the hook attachment until the dough is crumbly. Then, knead the dough until smooth. Divide into 2 balls, cover with plastic wrap, and chill.
- Cook the chicken in oil until cooked through and slightly browned. Then, remove and set aside. Cook the onions and celery in butter in the same pot. Then, sprinkle in flour and cook for about 2 minutes.
3. Add the milk and broth. Then, bring to a boil and simmer until thickened. Add the frozen veggies and cooked chicken. Add a bit more salt and pepper to taste.
4. On a lightly floured surface, roll out one of the pie doughs and lay it in the bottom of the prepared baking dish, making sure the dough is up on all sides. Add the filling.
5. Roll out the other dough ball and place it on top of the filling. Cut a few slits in the top crust and bake at 425°F until golden brown.
Expert Tips
- Cut your butter into small chunks and chill it until ready to make the dough for the best texture.
- Your water should be ice cold before adding it to the dough.
- I highly recommend using a stand mixer to make things easier on yourself.
- If the dough seems too dry and won’t knead into a smooth ball, add about 1 teaspoon of ice water. Repeat as necessary.
- It’s important to cook all the filling ingredients in the same pot to get a nice, deep flavor.
- Be sure your bottom crust comes up the sides of the baking dish for a cohesive top and bottom crust experience.
Chicken Pot Pie Casserole FAQs
Chicken pot pie casserole is just pot pie made in a casserole dish. It may have no bottom crust and a biscuit topping, or it may have a bottom and top crust, depending on the recipe.
It’s important to cook your flour for a couple of minutes before adding the liquid to make the filling. It gets rid of the raw flour flavor.
You can store this pot pie casserole in the refrigerator for up to 3 days.
More Delicious Casseroles
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Chicken Pot Pie Casserole
Ingredients
Chicken Filling
- 3 chicken breasts, boneless skinless, diced into small pieces
- 1 tablespoon olive oil
- ⅔ cup butter
- 1 small onion, diced
- 4 celery stalks, diced
- ⅔ cup all purpose flour
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 ⅓ cup whole milk
- 3 ½ cup chicken broth
- 2 cups frozen mixed vegetables
Pot Pie Crust
- 5 cups all purpose flour
- 2 teaspoons salt
- 2 teaspoons sugar
- 2 cups butter, COLD, and cut into small pieces
- 1 cup ice water
Instructions
Pot Pie Crust
- Add flour, salt, sugar, butter, and ice water into a large kitchen aid mixer with a dough hook. Mix until dough forms crumbs.
- On a clean surface, lightly dust with flour and knead dough until smooth. If too dry, add more ice water, a teaspoon at a time.
- Divide dough into two portions and form two balls. Wrap in plastic wrap and place in the fridge for 1 hour.
- Preheat the oven to 425 degrees and lightly spray a 9×13 baking dish with non-stick cooking spray.
Chicken Filling
- In a large pot, heat olive oil over medium heat. Add chicken, salt and pepper. Stir, and cook chicken until no longer pink and slightly browned. Remove from heat and set aside.
- In the same pot melt butter over medium heat.
- Add onions and celery, and cook until tender, and then sprinkle flour into the pot. Stir, and cook for 2 minutes.
- Pour milk and chicken broth into the pot. Bring to a boil and allow the filling to thicken, stirring frequently.
- Add the frozen vegetables and the cooked chicken, and additional salt and pepper, to taste.
- On a lightly floured surface, roll out one of the pie doughs and lay it in the bottom of the prepared baking dish, making sure the dough is up on all sides.
- Add the chicken pot pie filling.
- Roll out the other dough ball and place on top of the filling and pinch the bottom dough and the top dough together. It won't look pretty but it will be delicious :)
- Make a few cuts into the top of the dough.
- Bake for 30-35 minutes or until the top of the casserole is golden brown.
- Remove from the oven, let sit for 15 minutes before cutting. Enjoy!
Notes
- Cut your butter into small chunks and chill it until ready to make the dough for the best texture.
- Your water should be ice cold before adding it to the dough.
- I highly recommend using a stand mixer to make things easier on yourself.
- If the dough seems too dry and won’t knead into a smooth ball, add about 1 teaspoon of ice water. Repeat as necessary.
- It’s important to cook all the filling ingredients in the same pot to get a nice, deep flavor.
- Be sure your bottom crust comes up the sides of the baking dish for a cohesive top and bottom crust experience.
Nutrition
Nice! I love the rustic vibe, and it’s nice not to have to par-bake a bottom crust or do a lot of shaping.
This is my new FAVORITE pot pie recipe. I got all the flavor and a great crust with much less effort.