This has become one of my absolute favorite “go-to” recipes. If you love a classic chicken pot pie recipe, then you are going to love this easy-to-make chicken pot pie casserole. Filled with a creamy gravy covering the chicken mixture loaded with peas, carrots, corn, and green beans, and then topped with a buttery homemade crust, this one will get eaten up quickly! Similar to my recipe for beef enchilada casserole, this one is made with common pantry ingredients you probably already have in stock. This easy chicken pot pie casserole recipe comes together in about 10 minutes and bakes up bubbly and golden in about 45 minutes. We enjoy so many quick and easy casserole dishes like this cabbage roll casserole made in the slow cooker and this rich and creamy southern chicken and rice, but when you turn a pot pie into a casserole recipe, it quickly becomes a game changer! This is one of the best weeknight dinners you can make!
🛒 Ingredients You’ll Need
I use a lot of pantry staples in this chicken pot pie casserole. You probably already have the majority of the ingredients in your kitchen.
rotisserie chickencream of celery soupcream of chicken soupchicken brothmixed vegetablesgarlic clovescornstarchsaltpeppermilkself-rising flourbutter
While you can use just frozen peas and carrots, I like using a bag of frozen mixed vegetables so there is a nice mix of corn and green beans with the peas and carrots. I don’t recommend using canned vegetables because they will become too mushy as the casserole bakes. Frozen vegetables hold their texture well while baking. While you can use baked chicken breasts, I prefer to buy a rotisserie chicken because it’s already cooked and easy to shred. When mixing the ingredients for the crust, make sure to use self-rising flour. All-purpose flour does not work well in this crust recipe. I’ve also found that using whole milk and salted butter helps make this crust even more buttery and rich in flavor.
📋 How To Make Chicken Pot Pie Casserole
Start by making the chicken pot pie casserole filling. Preheat the oven to 400°F. Shred the rotisserie chicken into bite-size pieces and evenly place the shredded chicken at the bottom of a 9x13 baking dish. Next, cook the frozen vegetables on medium heat according to the package directions. When done, drain any liquid from the vegetables. Spread the cooked vegetables evenly over the shredded chicken and set aside. In a small bowl, whisk together 1 tablespoon of cornstarch and 1 cup of chicken broth. Set aside. In a large bowl, add the cream of celery soup, cream of chicken soup, minced garlic, salt, and ground black pepper. Add in the chicken broth and cornstarch mixture and whisk all the ingredients together until well combined. Pour the creamy mixture over the shredded chicken and vegetables and using a spatula, spread evenly. Set aside. Now it’s time to combine the crust recipe ingredients. A lot of recipes top this chicken casserole with puff pastry, crescent rolls, or biscuits, but the crust I use is a quick batter recipe that bubbles up into a delicious and buttery golden brown crust. In a medium bowl, combine the self-rising flour, milk, and melted butter. Whisk until smooth and well combined. Slowly pour the batter over the filling. Using a spatula, evenly spread the pot pie dough over the filling. The dough will be a thin and loose mixture. As you spread, it’s ok if the filling mixes in with some of the dough batter along the edges. It will just bubble up as it cooks and makes the crust even more flavorful. Put the casserole in a preheat oven and bake uncovered for 45 minutes until the crust is golden brown. When done, remove the dish from the oven and allow to rest for at least 5 minutes before serving. This chicken pot pie casserole comes together so quickly and is perfect for any weeknight meal. A true taste of home and comfort, it’s an easy way to bring a home cooked casserole to your table!
🙋🏼 Frequently Asked Questions
💭 Expert Tips
To make this a vegetarian casserole, leave out the chicken and use vegetable broth. Just make sure to double up on the vegetables.Substitute the rotisserie chicken for cooked chicken breasts, thighs, or turkey. You can even use cooked chopped sirloin steak.Potatoes are also a great add. Peel a large Russet potato or a couple of roasted new potatoes and chop them into small pieces. Either boil or roast the potatoes to an al dente texture and then add them to the casserole along with the other vegetables. They will finish cooking while the chicken pot pie casserole bakes. Add other vegetables, such as mushrooms and celery!
🍽️ More Casserole Recipes You’ll Love!
Casseroles are so convenient and are typically made with pantry ingredients you already have on hand. When I need an easy to prepare dinner, nothing beats a quick and easy tuna casserole. With only 20 minutes to prepare, this one dish meal is a reliable classic and has rich and creamy flavor in every bite! If you’re in the mood for Mexican, this enchilada casserole is deliciously tasty and made with beef, corn, and refried beans. It comes together quickly and is a family favorite!
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