Chicken Pot Pie Casserole

You’re Gonna Want Seconds of This

Look, if you’ve ever had a long, chilly Tuesday where you just wanted dinner to sort of hug you from the inside out, this Chicken Pot Pie Casserole is basically what you’re looking for. The first time I made it, I managed to drop half the filling on the counter, but somehow it still came out delicious (I just scooped it back in, don’t judge me). Now, whenever the weather turns or one of the kids needs a little cheering up, this is the dish I lean on. My nan would call it ‘stick-to-your-ribs food,’ but she’d also sneak sherry into hers, so, you know… do what you will.

Why You’ll Really Love This One

I make this when I can’t deal with a whole bunch of fiddly steps but still want that big, cozy flavor. My family goes absolutely bananas for it—there are never leftovers, except that one time I tried to use turnips instead of potatoes (big mistake, would not recommend). The best part? You can play fast and loose with the veggies, especially if you’ve got a bag of sad carrots hanging around or a handful of peas that look like they wanna jump ship. And, real talk, I used to dread making my own pie crust, but I found a shortcut (see below) that saved me from losing my mind at dinner time. High fives all around.

Gather These (Sub With No Regrets)

• 2 cups cooked Chicken, chopped (I sometimes grab a rotisserie Chicken if I’m in a pinch—nobody complains)
• 1 cup frozen peas and carrots (if you’ve got the fresh stuff, use it, but honestly the frozen works a treat)
• 1 small onion, chopped (my grandmother swore by sweet onions, but I’ll take whatever’s in the bag)
• 2 cloves garlic, minced (or, okay, use the jar stuff if you’re feeling tired—I won’t tell)
• 1 cup diced potatoes (though I’ve skipped them before and no one noticed)
• 1 can (10.5 oz) cream of Chicken soup (brand doesn’t matter; just grab what’s cheapest)
• 3/4 cup milk (whole milk is best but 2 percent or even half-n-half if you’re feeling fancy)
• 1/2 cup chicken broth (sometimes I just use water and add a little extra seasoning)
• Salt and pepper to taste (I always overdo the pepper, oops)
• 1/2 tsp dried thyme or Italian seasoning (totally optional, but nice)
• 1 sheet refrigerated pie crust (puff pastry or biscuit dough also work if that’s what’s in the fridge)
• 1 tbsp butter or oil (to saute the veggies; just use whatever you’ve got—once I used bacon fat by accident, and wow)

Let’s Get Cooking (No Need to Panic)

1. Heat your oven to 400°F (200°C). If your oven takes ages to heat up, now’s your moment to catch up on dishes or, like me, just stare at the wall.
2. Grab a skillet or big saucepan and melt the butter (or oil or aforementioned bacon fat) over medium heat. Toss in your onions, garlic, and potatoes. Sauté till they’re soft-ish, about 5 minutes? Don’t fuss too much—this is not the Great British Bake Off. (This is where I usually sneak a taste, just a bit, for quality control.)
3. Pour in the frozen peas and carrots; give it a good stir. Now, add your cooked chicken. Let it all mingle for a couple of minutes—don’t worry if it looks a tad gloopy at this point, it gets better, promise.
4. Stir in the cream of chicken soup, milk, broth, and seasonings. Let it bubble together for, I dunno, 5 minutes? If it starts sticking to the pan, you’ve probably hit the sweet spot.
5. Pour this mixture into a medium baking dish (about 2-quart or thereabouts—I once used a big cast iron skillet and it worked fine, too).
6. Unroll your pie crust and gently plop it over the whole thing. Tuck the edges as best you can, or just let it hang—when it comes out golden, nobody cares what it looked like going in.
7. Cut a few slits in the crust for steam. Last time I forgot and it puffed up like a football, but hey, it was still tasty.
8. Bake for 25-30 minutes, until the crust is golden brown and everything is bubbly. The smell will drive your family mad. Let it sit for at least 10 minutes before digging in, or you’ll burn your tongue just like I always do.

Some Notes from My Kitchen Chaos

• Don’t fret if your filling is a bit runny when it comes out—that’s just extra sauce for biscuits later. I used to think this was a problem, but it’s basically gravy.
• If you only have puff pastry, you may want to bake it separate and slap it on top at the end so it doesn’t get soggy. Or just embrace the goo. Life’s short.
• You can totally make this in advance, but honestly, in my house it never lasts more than a day! (I think it tastes better the next day, though—if you can manage to hide a piece.)

Things I’ve Tried: Variations (and a Dud)

• Once swapped turkey for chicken post-Thanksgiving. Instant hit!
• Mushrooms instead of potatoes are lovely, though they get a bit watery if you overdo it.
• Did a gluten-free crust for a friend—worked fine, though it was a bit tough the next day.
• Tried using crescent roll dough instead of pie crust… eh, it got weirdly chewy (maybe it was an off-brand, I dunno?). I wouldn’t repeat that one unless I was desperate.

Do You Really Need Special Equipment?

If you’ve got a baking dish and a pan, you’re good. Don’t have a rolling pin for the crust? Just use a wine bottle or, I don’t know, your elbow (kidding… sort of!). I did once attempt this in a deep pie tin and had to mop the oven after, so, maybe don’t do that.

Storing the Leftovers (If You’re Lucky)

In theory, you can let it cool, cover it, and stick it in the fridge for up to 3 days. Reheat in the oven for best results—or zap it in the microwave if you’re in a rush; it’ll still taste like a hug. On second thought… I’ve never actually seen it last past dinnertime, but *technically* it stores well.

How We Like to Serve It

I love this with a big kale salad (makes me feel virtuous) or, if I’m feeling particularly homey, a pile of buttery mashed potatoes on the side. My partner dunks hunks of crust into extra gravy, and the little ones just eat the crispy bits off the top first. It’s a free-for-all. Sometimes on Sundays, we light a candle and pretend we’re fancier than we are—it’s all in the presentation!

Lessons Learned (The Hard Way)

• Don’t rush browning the onions and potatoes—once I got impatient and, well, the flavor just wasn’t there.
• Let it sit before cutting in or you’ll have a soupy mess, trust me (I know from experience… multiple times actually).
• If the crust tears, patch it up and no one will notice. The golden color hides all sins.

FAQ (Because You Asked!)

• Can I use leftover cooked chicken form another meal? Oh, absolutely! That’s the beauty of this recipe. I’ve even used leftover grilled chicken—adds a smokey kick.
• Is fresh or frozen veg better? Honestly, use what you have. No need to overthink it. I’ve even tossed in a handful of frozen corn for sweetness.
• Can I make this dairy-free? Yep, swap the milk for unsweetened almond or oat milk, and non-dairy cream of chicken soup if you can find it. I’ve done it once; not half bad!
• Can I make it ahead of time? You sure can. Assemble it, cover and chill, then top with crust and bake when you’re ready. Easy-peasy.
• What if I don’t have any pie crust? No worries! Biscuits on top will work, or just spoon the filling over rice or toast for a deconstructed vibe.

Last thing: if you do use rotisserie chicken, watch out for bones—found one lurking in there once (yikes). And I suppose, if you somehow end up with too much filling (guilty as charged), toss it into a soup or freeze it for later. Or just eat it with a spoon while nobody’s looking. Your secret’s safe with me.

★★★★★ 4.10 from 11 ratings

Chicken Pot Pie Casserole

yield: 6 servings

prep: 20 mins

cook: 35 mins

total: 55 mins

A comforting and creamy chicken pot pie casserole made with tender chicken, vegetables, and a golden biscuit topping. Perfect for a hearty family dinner.

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Ingredients

• 2 cups cooked chicken breast, diced
• 2 cups frozen mixed vegetables (peas, carrots, corn, green beans)
• 1 can (10.5 oz) condensed cream of chicken soup
• 1 cup milk
• 1 cup shredded cheddar cheese
• 1/2 teaspoon dried thyme
• 1/2 teaspoon garlic powder
• 1 can (16 oz) refrigerated biscuit dough
• Salt and pepper to taste

Instructions

1. 1
   Preheat the oven to 400°F (200°C). Grease a 9×13-inch casserole dish.
2. 2
   In a large bowl, mix together the cooked chicken, frozen vegetables, cream of chicken soup, milk, shredded cheddar cheese, thyme, garlic powder, salt, and pepper.
3. 3
   Pour the mixture into the prepared casserole dish and spread it evenly.
4. 4
   Cut biscuit dough into quarters and arrange pieces over the chicken mixture.
5. 5
   Bake uncovered for 30-35 minutes, or until the biscuits are golden brown and the filling is bubbling.
6. 6
   Let cool for 5 minutes before serving.

CLICK FOR NUTRITION INFO ↑

Approximate Information for One Serving

Serving Size: 1 serving

Calories: 420 caloriescal

Protein: 23gg

Fat: 21gg

Saturated Fat: 0g

Trans Fat: 0g

Cholesterol: 0mg

Sodium: 0mg

Potassium: 0mg

Total Carbs: 38gg

Fiber: 0g

Sugar: 0g

Net Carbs: 0g

Vitamin A: 0

Vitamin C: 0mg

Calcium: 0mg

Iron: 0mg

Nutrition Disclaimers

Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.

Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.

To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.

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