Enjoy the comforting flavors of a classic chicken pot pie in an easy-to-make casserole. This Chicken Pot Pie Casserole delivers everything you love about the traditional dish—tender chicken, a creamy, savory filling, and golden, flaky puff pastry—all baked to perfection in a single dish. Perfect for a cozy family dinner or a hearty meal on a chilly night, this recipe is sure to be a crowd-pleaser.
A Comforting and Easy Chicken Pot Pie Casserole
This casserole version of chicken pot pie simplifies the process without sacrificing flavor. Instead of making individual pies, all the ingredients come together in a single baking dish, making it a convenient and satisfying meal for any occasion. The creamy filling, packed with chicken, peas, carrots, and corn, is topped with buttery puff pastry, creating a golden crust that perfectly complements the rich and hearty filling.
Ingredients for Chicken Pot Pie Casserole
To make this comforting and flavorful casserole, you’ll need a mix of fresh, pantry, and freezer ingredients that come together in a delicious harmony.
- 2 cups cooked chicken, shredded or cubed (rotisserie chicken works great)
- 1 cup frozen peas
- 1 cup frozen corn
- 1/2 cup diced carrots (fresh or frozen)
- 1/4 cup chopped onion
- 2 cloves garlic, minced
- 1 1/2 cups chicken broth
- 1 cup heavy cream
- 1/4 cup unsalted butter
- 1/4 cup all-purpose flour
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon dried thyme
- 1 sheet puff pastry, thawed (or more depending on the size of your casserole dish)
- Fresh thyme or parsley for garnish (optional)
How to Make Chicken Pot Pie Casserole
This casserole comes together in just a few simple steps. Here’s how to prepare it for a delicious, filling meal:
Step 1:
Preheat your oven to 375°F (190°C). Grease a 9×13-inch casserole dish and set it aside.
Step 2:
In a large skillet, melt the butter over medium heat. Add the onions and garlic and sauté for about 3-4 minutes, until softened and fragrant.
Step 3:
Sprinkle the flour over the onions and garlic, stirring constantly to form a roux. Continue cooking for about 2 minutes to remove the raw flour taste.
Step 4:
Slowly whisk in the chicken broth and heavy cream, ensuring no lumps form. Bring the mixture to a simmer and cook for 5-7 minutes, until it thickens.
Step 5:
Stir in the cooked chicken, peas, corn, carrots, salt, pepper, and thyme. Continue cooking for an additional 2 minutes to allow everything to come together. Taste and adjust seasoning as needed.
Step 6:
Transfer the chicken mixture into the prepared casserole dish, spreading it evenly.
Step 7:
Carefully lay the sheet of puff pastry over the top of the casserole, trimming any excess and pressing the edges to seal. Use a knife to make a few small slits in the pastry to allow steam to escape while baking.
Step 8:
Bake in the preheated oven for 30-35 minutes, or until the puff pastry is golden brown and the filling is bubbling.
Step 9:
Remove from the oven and let the casserole cool for a few minutes before serving. Garnish with fresh thyme or parsley if desired.
How Long to Bake Chicken Pot Pie Casserole
The baking time for your Chicken Pot Pie Casserole may vary slightly depending on your oven and the thickness of the puff pastry. Here’s a general guide:
- Standard Baking Time – Bake for 30-35 minutes at 375°F (190°C) or until the puff pastry is golden brown and the filling is bubbling.
- Checking for Doneness – Make sure the center of the casserole is hot and the pastry is fully cooked and crisp.
Keep an eye on it as it bakes to ensure the top doesn’t burn. If the pastry starts to get too dark before the casserole is fully heated, cover the edges with foil and continue baking until done.
How to Store Leftovers
Chicken Pot Pie Casserole makes great leftovers! Here’s how to store it for later:
- Refrigerator – Allow the casserole to cool completely before storing. Place any leftover casserole in an airtight container and refrigerate for up to 3 days. To reheat, cover with foil and bake at 350°F (175°C) for about 15-20 minutes, or until heated through.
- Freezer – If you want to freeze the casserole, allow it to cool completely before wrapping it tightly in plastic wrap and aluminum foil. It can be stored in the freezer for up to 3 months. When ready to eat, let it thaw in the refrigerator overnight and bake as directed.
Tips for Perfect Chicken Pot Pie Casserole
To make sure your casserole turns out perfectly every time, keep these tips in mind:
- Use Rotisserie Chicken – Using pre-cooked rotisserie chicken is a great time-saver and adds extra flavor to the casserole.
- Don’t Overcook the Filling – When simmering the sauce, be sure to stir constantly and avoid overcooking the filling to keep it smooth and creamy.
- Customize the Veggies – Feel free to swap in other vegetables like green beans or mushrooms to suit your taste. You can also add more veggies for a heartier filling.
- Ensure a Crispy Top – Be sure the puff pastry is spread evenly and fully covers the filling to get a crisp, golden crust. If you prefer a thicker crust, use two sheets of puff pastry.
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