Description
This Easy Homemade Chicken Pot Pie Casserole delivers all the comforting flavors of classic chicken pot pie without the fuss of individual pies. Tender chicken, hearty vegetables, and a creamy, savory sauce are topped with a golden, flaky crust, baked to perfection in one easy dish. Perfect for weeknight dinners or family gatherings, this casserole is a crowd-pleaser that’s simple, satisfying, and packed with flavor.
Ingredients
• Chicken Breast or Thighs: Boneless and cooked, shredded or diced.
• Carrots: Fresh or frozen, diced.
• Peas: Fresh, frozen, or canned, for a pop of sweetness.
• Celery: Adds a subtle crunch and depth.
• Onion: Finely chopped for aromatic flavor.
• Garlic: Minced for savory richness.
• Butter: Unsalted for the creamy sauce.
• All-Purpose Flour: To thicken the sauce.
• Chicken Broth: Or low-sodium stock for healthier options.
• Heavy Cream or Half-and-Half: Can substitute with coconut milk for dairy-free.
• Salt and Black Pepper: To taste.
• Thyme: Fresh or dried for a fragrant herbal note.
• Pie Crust or Puff Pastry: Homemade or store-bought, for convenience.
• Parmesan or Cheddar Cheese: Optional topping for extra flavor.
Instructions
Preheat your oven to 400°F (200°C). This ensures your casserole bakes evenly and the crust turns golden brown.
Dice or shred cooked chicken and set aside. Chop carrots, celery, and onions into uniform pieces for even cooking. If using frozen peas, rinse under warm water and drain.
In a large skillet, melt butter over medium heat. Add onions and garlic, cooking until fragrant. Stir in flour, then gradually whisk in chicken broth and cream until smooth. Season with salt, pepper, and thyme. Simmer for 3-5 minutes until the sauce thickens.
Add chicken, carrots, celery, and peas into the sauce, stirring until everything is coated evenly. Taste and adjust seasoning as needed.
Transfer the mixture into a greased 9×13-inch baking dish. Cover with pie crust or puff pastry, pressing the edges to seal. Make a few slits on top for steam to escape.
Place the casserole in the preheated oven and bake for 25-30 minutes, until the crust is golden and crispy. Optionally, sprinkle with cheese in the last 5 minutes of baking for extra flavor.
Remove from oven and let cool for 5-10 minutes before serving. This allows the sauce to thicken slightly, ensuring a perfect, sliceable casserole.
Notes
Use cooked, shredded chicken for quick preparation and even flavor distribution
Mix a variety of vegetables like carrots, peas, and corn for a colorful, nutrient-packed filling
Pre-cook the sauce with butter, flour, and stock to ensure a creamy consistency
For extra flavor, add fresh herbs like thyme or parsley to the filling
Top with puff pastry or biscuit dough depending on your preference for flakiness
Bake until the crust is golden brown and the filling is bubbling for perfect results
Store leftovers in an airtight container in the refrigerator for up to 3 days, and reheat in the oven for best texture