If you love classic chicken pot pie but dread the fuss of making pastry crusts, this Chicken Pot Pie Casserole is the perfect solution. It delivers all the warmth, creaminess, and nostalgic flavor of the traditional dish — but in a convenient, family-friendly casserole that’s easy to assemble, hearty enough for a crowd, and utterly satisfying.
Whether you’re cooking for a busy weeknight dinner or a cozy Sunday gathering, this casserole will fill your home with savory aromas and leave everyone asking for seconds.
Ingredients (for the Filling)
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2 pounds cooked chicken, shredded or diced
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1 tablespoon olive oil (or butter)
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1 medium onion, diced
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2 carrots, peeled and diced
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2 celery stalks, sliced (optional)
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2–3 cloves garlic, minced
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½ teaspoon salt (adjust to taste)
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¼ teaspoon black pepper
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1/3 cup all-purpose flour
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2 cups chicken broth
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1 cup milk (or half-and-half for extra richness)
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2 cups frozen mixed vegetables (peas, carrots, corn, green beans — your choice)
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Optional: 1 teaspoon dried thyme or mixed herbs for additional flavor
Optional Topping Variations
Depending on your preference, top the casserole with either:
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A puff pastry crust or sheet
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A sheet of refrigerated crescent roll dough
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Drop biscuit dough (homemade or store-bought)
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No topping — serve over rice, noodles or mashed potatoes
Instructions
Step 1 — Preheat Oven & Prepare Dish
Preheat your oven to 375°F (190°C). Lightly grease a 9×13-inch (or similar-size) baking dish and set aside.
Step 2 — Sauté the Veggies & Aromatics
In a large skillet or Dutch oven, heat olive oil over medium heat. Add the onion, carrots, celery (if using), and garlic. Sauté for 4–5 minutes, until vegetables are softened and fragrant.
Season with salt, pepper, and herbs (if using).
Step 3 — Make the Creamy Base
Sprinkle the flour over the vegetables and stir constantly for 1–2 minutes to cook off the raw flour taste.
Gradually whisk in chicken broth, scraping up any browned bits from the pan bottom. Then stir in the milk (or half-and-half). Continue cooking until the mixture thickens into a creamy sauce.
Step 4 — Combine with Chicken & Veggies
Add the cooked chicken and frozen mixed vegetables to the creamy mixture. Stir until everything is evenly coated and gently heated through. Remove from heat.
Step 5 — Transfer to Casserole Dish
Pour the filling into the prepared baking dish and spread it evenly across the bottom.
Step 6 — Add Your Choice of Topping
Choose your topping option:
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Puff pastry: Roll or lay over filling, trim to fit, cut a few slits to vent.
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Crescent roll dough: Unroll and press seams together, lay over filling.
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Drop biscuits: Spoon biscuit dough evenly over filling.
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No topping: Skip this step — dish is also great “open-faced” over rice or potatoes.
Brush puff pastry or crescent roll tops with a little milk or egg wash for golden color.
Step 7 — Bake
Bake for 25–35 minutes, or until the topping is golden brown and the filling is bubbly and hot.
Step 8 — Let It Rest, Then Serve
Remove from oven and let rest for 5–10 minutes before serving — this helps the sauce thicken slightly and makes serving easier.
Serve with a side salad, steamed veggies, or crusty bread.
Tips & Variations
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Quick shortcut: Use rotisserie chicken or leftover roast chicken to save prep time.
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Vegetarian option: Swap chicken for chickpeas or a mix of hearty vegetables and skip meat.
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Gluten-free: Use gluten-free flour and a gluten-free crust or biscuit topping.
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Extra creamy: Add ½ cup heavy cream or extra milk to the sauce.
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Flavor boost: Stir in a splash of white wine or add fresh herbs like rosemary or parsley before baking.
Why This Recipe Works So Well
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It combines a rich, creamy sauce with tender chicken and veggies — a satisfying, complete meal in one dish.
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The casserole format saves time and effort while still delivering classic comfort-food flavor.
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You can customize toppings or serve it over rice/noodles if you prefer more side dish flexibility.
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Leftovers store and reheat well, making it ideal for meal prep or feeding a crowd.