Go Back
A comforting and delicious Chicken Pot Pie Casserole, perfect for a family meal.

Easy Chicken Pot Pie Casserole

This Chicken Pot Pie Casserole is a comforting and easy-to-make dish, perfect for a weeknight meal. It features a creamy chicken and vegetable filling topped with a flaky pie crust, delivering a satisfying combination of textures and flavors.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings: 6
Course: Main Course
Cuisine: American
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

  • 2 tablespoons butter
  • 1 medium onion, chopped
  • 2 carrots, peeled and diced
  • 2 celery stalks, diced
  • 8 ounces cremini mushrooms, sliced
  • 1/4 cup all-purpose flour
  • 3 cups chicken broth
  • 1 cup heavy cream
  • 1 teaspoon dried thyme
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 2 cups cooked chicken, shredded
  • 1 cup frozen peas
  • 1 cup frozen corn
  • 1 egg, beaten

Equipment

  • Large skillet or Dutch oven
  • 9x13-inch baking dish
  • measuring cups and spoons
  • whisk
  • knife
  • cutting board
  • pastry brush

Method
 

  1. Preheat oven to 375°F (190°C).
  2. In a large skillet or Dutch oven, melt butter over medium heat. Add onion, carrots, and celery and cook until softened, about 5-7 minutes.
  3. Add mushrooms and cook until softened, about 5 minutes.
  4. Sprinkle flour over the vegetables and cook for 1 minute, stirring constantly.
  5. Gradually whisk in chicken broth until smooth. Bring to a simmer, then stir in heavy cream, thyme, salt, and pepper.
  6. Reduce heat and simmer for 5-7 minutes, or until the sauce has thickened slightly.
  7. Stir in cooked chicken, peas, and corn.
  8. Pour the chicken and vegetable mixture into a 9x13 inch baking dish.
  9. Unroll the pie crusts and place them over the filling, trimming any excess. Crimp the edges to seal.
  10. Brush the crust with beaten egg.
  11. Cut a few slits in the crust to allow steam to escape.
  12. Bake for 30-35 minutes, or until the crust is golden brown and the filling is bubbly.
  13. Let cool for 10 minutes before serving.

Notes

For a flakier crust, use a combination of butter and shortening. Pre-cooking the vegetables slightly helps to prevent a soggy bottom. Store leftovers in the refrigerator for up to 3 days. You can add other vegetables like potatoes or green beans to the filling. For added flavor, consider using fresh herbs instead of dried.