Skip to content 
I’ve always believed the heart of a chicken pot pie is that rich, creamy, veggie-packed filling. But if I’m being honest, making a fussy, perfect pie crust on a busy Thursday night is the last thing I want to do! This Chicken Pot Pie Casserole is my delicious solution. It’s an easy chicken pot pie recipe with no crust to roll, just all the comforting goodness baked into a cozy casserole.
This creamy chicken pot pie casserole delivers all the comforting delicious flavors of pot pie with only 10 minutes of active time. Whether you want a simple chicken pot pie casserole with puff pastry topping, chicken pot pie casserole allrecipes style, or chicken pot pie casserole without biscuits for a crustless version, this works perfectly. The tender chicken and vegetables in a creamy sauce filling make this a weeknight comfort dinner using pantry-staple ingredients.
Jump To
Why You’ll Love This Chicken Pot Pie Casserole
1. Only 10 Minutes of Prep – This is one of those fast chicken pot pie recipes that saves busy weeknights. The active prep time is minimal. Mix your filling, pour into a dish, top with biscuits or crust, and bake. It’s perfect for dinner ideas chicken pot pie when you need something quick.
2. Ultimate Comfort Food – This creamy chicken pot pie casserole delivers all those cozy, homestyle chicken pot pie flavors you crave. The creamy sauce filling with tender chicken and vegetables under a golden brown crust is pure comfort. It’s one of those pot pies recipes that feels like a warm hug.
3. Incredibly Versatile – Make it with biscuits, puff pastry, pie crust, or even without a topping for chicken pot pie casserole without biscuits. Use rotisserie chicken or canned chicken. Customize the vegetables. This is the best chicken pot pie casserole because it adapts to what you have on hand. Perfect for easy meal for big family dinners.
Ingredients for Chicken Pot Pie Casserole
This recipe uses simple pantry-staple ingredients to create restaurant-quality comfort food. You’re making homemade chicken pot pie the easy way.
What You’ll Need
For the Filling:
- 3 cups cooked chicken, shredded or cubed (rotisserie works great)
- 4 tablespoons butter
- 1 medium onion, diced
- 2 carrots, diced
- 2 celery stalks, diced
- 3 cloves garlic, minced
- 1/3 cup all-purpose flour
- 2 cups chicken broth
- 1 cup whole milk or heavy cream
- 1 cup frozen peas
- 1 cup frozen corn
- 1 teaspoon dried thyme
- 1 teaspoon dried parsley
- Salt and pepper to taste
For the Topping:
- 1 can refrigerated biscuits (8 count)
- OR 1 sheet puff pastry
- OR 1 refrigerated pie crust
- OR nothing for crustless version
Optional Additions:
- 1/2 cup mushrooms, sliced
- 1 cup green beans
- 1/4 cup white wine for deglazing
- Fresh herbs (thyme, rosemary)
- 1/2 teaspoon poultry seasoning
Why These Ingredients Matter
Tender Chicken and Vegetables – Using pre-cooked chicken (rotisserie or leftover) makes this incredibly fast. The classic vegetable trio of carrots, celery, and onion creates authentic pot pie flavor. Adding frozen peas and corn at the end keeps them from getting mushy. This combination is what makes chicken pot pie recipe with canned chicken or fresh chicken equally delicious.
Creamy Sauce Filling – The roux (butter and flour) creates a thick, creamy base. Chicken broth adds savory depth while milk or cream creates richness. This technique is what makes the best chicken pot pie filling. It’s better than using canned cream of chicken soup because you control the seasoning and thickness.
Flaky Biscuit Topping – Refrigerated biscuits make this so easy. They bake up golden and fluffy right on top of the hot filling. Puff pastry creates an elegant golden brown crust. Pie crust is traditional and delicious. Each topping creates a different texture for this one-dish casserole.
Instructions for Making Chicken Pot Pie Casserole
Step-by-Step Directions
Step 1: Preheat oven to 375°F. Grease a 9×13 inch baking dish.
Step 2: In a large skillet or pot, melt butter over medium heat. Add diced onion, carrots, and celery. Cook for 5-6 minutes until vegetables start to soften.
Step 3: Add minced garlic and cook for 30 seconds until fragrant. This is the base of your creamy sauce filling.
Step 4: Sprinkle flour over the vegetables and stir well. Cook for 1-2 minutes, stirring constantly, to cook out the raw flour taste.
Step 5: Slowly pour in chicken broth while stirring constantly to prevent lumps. Then add milk or cream, still stirring. This creates your creamy filling.
Step 6: Bring to a simmer and cook for 3-4 minutes until the sauce thickens. It should coat the back of a spoon.
Step 7: Stir in the cooked chicken, frozen peas, frozen corn, thyme, parsley, salt, and pepper. Mix well. Taste and adjust seasoning.
Step 8: Pour the chicken and vegetable mixture into the prepared baking dish. Spread evenly.
Step 9: Top with your choice of topping. For biscuits, arrange them on top of the filling. For puff pastry or pie crust, lay it over the filling and cut a few slits for steam to escape.
Step 10: Bake for 25-30 minutes until the topping is golden brown and the filling is bubbly around the edges. If using biscuits, they should be cooked through. Let rest 5 minutes before serving.
Hint: This pairs perfectly with buffalo chicken dip as an appetizer, or serve alongside cheesy ranch potatoes and sausage for a hearty meal.
Top Tip
What Are Some Common Mistakes to Avoid When Making Chicken Pot Pie? – The biggest mistake is making the filling too thin. Cook the roux (flour and butter) properly and let the sauce thicken before adding to the dish. Another mistake is overcooking the vegetables in the filling, making them mushy. Also, don’t skip resting the casserole after baking. It needs 5-10 minutes for the filling to set properly.
What is a 5 Ingredient Chicken Casserole? – A basic 5 ingredient chicken casserole includes cooked chicken, cream of chicken soup, vegetables (frozen mixed veggies), a starch (like rice or noodles), and a topping (biscuits or crackers). This simple chicken pot pie casserole with puff pastry can be simplified to 5 ingredients: chicken, cream of chicken soup, frozen vegetables, milk, and puff pastry.
Make the Filling Ahead – You can make the creamy filling up to 2 days ahead. Store in the fridge, then reheat slightly before pouring into the dish and adding the topping. This makes weeknight comfort dinner even easier for oven baked chicken pot pie.
Don’t Overcrowd the Dish – Use a large enough baking dish so the filling is only 1-2 inches deep. This ensures even cooking and prevents a soggy bottom crust. A 9×13 inch dish is perfect for this recipe.
My Chicken Pot Pie Casserole Journey
I discovered this recipe when I needed something comforting on a cold winter night but didn’t have time for traditional pot pie with homemade crust. I wanted that same cozy feeling without all the work. When I made it for the first time, Grandma watched me and said, “Jazzy, this is smart! You’re getting all the flavor of pot pie without making pastry from scratch. Using refrigerated biscuits on top is brilliant. They bake right into the filling and get golden and fluffy. This is the kind of practical cooking that busy families need.”
She was absolutely right. Now this is my go-to easy chicken pot pie when I want comfort food fast. It’s become a staple for those cold nights when only something warm and creamy will do. Every time I make it, I remember that first batch and how surprised I was that something so easy could taste so good. It’s proof that homemade chicken pot pie doesn’t have to be complicated to be delicious.
Substitutions for Chicken Pot Pie Casserole
Protein Swaps – Use turkey for ground turkey pot pie casserole style. Try chicken pot pie recipe with canned chicken for even faster prep. Rotisserie chicken is the easiest option. Leftover Thanksgiving turkey makes this amazing.
Soup-Based Version – For chicken pot pie casserole with cream of chicken soup, skip making the roux. Mix 2 cans cream of chicken soup with 1 cup milk and your vegetables and chicken. Pour into dish and top with biscuits. This creates a 5 star chicken pot pie casserole in even less time.
Topping Variations – Use crescent roll dough for chicken pot pie casserole crescent style. Try Bisquick for chicken pot pie casserole bisquick version. Make chicken pot pie casserole red lobster style with cheddar bay biscuits on top. Use frozen puff pastry for simple chicken pot pie casserole with puff pastry that looks fancy.
Vegetable Options – Use any frozen vegetable mix you like. Add mushrooms, green beans, or potatoes. Some people love adding a handful of fresh spinach at the end. Customize based on what your family likes for hearty family-friendly meal variations.
Variations on Chicken Pot Pie Casserole
Chicken Pot Pie Casserole with Biscuits – The classic version! Use refrigerated biscuits (like Pillsbury Grands). Arrange them on top and bake until golden. For easy chicken pot pie casserole biscuits variation, use homemade or red lobster biscuits for chicken pot pie casserole red lobster biscuits style.
Chicken Pot Pie Casserole with Noodles – Add 2 cups cooked egg noodles to the filling for chicken pot pie casserole with noodles. This makes it more like chicken pot pie pasta recipe allrecipes style and stretches the dish further.
Chicken Pot Pie Casserole Crockpot – For chicken pot pie casserole crockpot version, cook filling ingredients in slow cooker on LOW for 4-6 hours. For the last 30 minutes, add biscuits on top or transfer to oven-safe dish and top with crust. Perfect for stovetop chicken pot pie recipe adapted to slow cooker.
Chicken Pot Pie Casserole with Pie Crust – For traditional chicken pot pie casserole with pie crust, use refrigerated pie crust on top. Brush with egg wash for extra golden color. Cut decorative shapes with cookie cutters for pretty presentation, similar to chicken gyro bowls with tzatziki presentation techniques.
Lazy Chicken Pot Pie Casserole – The ultimate shortcut! Use rotisserie chicken, frozen vegetable mix, cream of chicken soup, and refrigerated biscuits. This lazy chicken pot pie casserole is done in 15 minutes of prep. It’s perfect for chicken pot pie casserole freezer meal prep, similar to techniques in grilled california avocado chicken meal planning.
Equipment for Chicken Pot Pie Casserole
9×13 Inch Baking Dish – The perfect size for this hearty family-friendly meal. Glass or ceramic works great. Metal pans cook faster so watch the timing.
Large Skillet or Pot – For making the filling. A 12-inch skillet or 4-quart pot gives you room to stir without spilling.
Whisk – Essential for making smooth gravy without lumps. Whisk constantly when adding the liquid to the roux.
Wooden Spoon – For stirring the filling. Wood won’t scratch your pan and handles high heat well.
Storage Tips for Chicken Pot Pie Casserole
Refrigerator Storage – Store leftovers covered in the fridge for 3-4 days. The filling stays good but the topping gets softer. Reheat in the oven at 350°F for best results.
Reheating Tips – Reheat individual portions in the microwave for 2-3 minutes. For the whole casserole, cover with foil and reheat at 350°F for 20-25 minutes until heated through. The topping won’t be as crispy as fresh.
Freezer Storage – This freezes beautifully! For chicken pot pie casserole freezer meal, assemble but don’t bake. Wrap tightly and freeze up to 3 months. Bake from frozen at 375°F for 50-60 minutes covered, then uncover for last 15 minutes.
Make-Ahead Strategy – Make the filling ahead and refrigerate. Add the topping right before baking. Or make the whole thing, bake, cool, and refrigerate. This is perfect for easy meal for big family planning and pot pies recipes meal prep.
Grandma’s Secret for Chicken Pot Pie Casserole
Grandma taught me the most important trick for making this casserole taste homemade and special. “Jazzy,” she said while watching me cook one evening, “the secret to really good chicken pot pie is to season in layers. Season the vegetables as they cook, season the sauce after you add the liquid, then taste again after you add the chicken. Don’t just dump everything in and hope for the best. And here’s another secret: add a splash of white wine or a squeeze of lemon juice to the filling. That little bit of acid brightens all the flavors and makes it taste restaurant-quality.”
She was absolutely right. Now I always season in layers and add a tablespoon of white wine or lemon juice to the filling. Her other secret is to let the biscuits or crust get really golden brown. She says pale, undercooked topping ruins the whole dish. That golden brown crust with the crispy edges is what makes it special. These simple tricks turn good chicken pot pie casserole into amazing homestyle chicken pot pie that everyone loves.
FAQ about Chicken Pot Pie Casserole
What are some common mistakes to avoid when making chicken pot pie?
Common mistakes include making the filling too thin (not cooking the roux long enough), overcooking vegetables until mushy, using too much liquid, not seasoning adequately, putting the topping on a cold filling (it won’t cook through), and not letting it rest after baking. The filling needs to thicken properly before adding the topping. Also, don’t overfill the dish or it will bubble over. Use a 9×13 inch dish for the right depth.
What is a 5 ingredient chicken casserole?
A basic 5 ingredient chicken casserole includes cooked chicken, cream of chicken soup, frozen mixed vegetables, a starch (rice, pasta, or potatoes), and a topping (biscuits, crackers, or cheese). For example: rotisserie chicken, cream of chicken soup, frozen veggie mix, cooked rice, and topped with biscuits. It’s a simple, budget-friendly dinner that comes together quickly.
What is Oprah’s favorite chicken pot pie?
Oprah has featured several chicken pot pie recipes over the years. One of her favorites is from her chef, who makes a classic version with homemade pastry crust and uses a mix of white and dark meat chicken. The key is using high-quality ingredients and making everything from scratch. While we don’t have her exact recipe, our version captures that same homestyle comfort with less work.
How to make a simple chicken casserole?
To make a simple chicken casserole: 1) Start with cooked chicken (rotisserie is easiest). 2) Make a creamy sauce (roux-based or use cream soup). 3) Add vegetables (fresh or frozen). 4) Season well with salt, pepper, and herbs. 5) Pour into a baking dish. 6) Top with something (biscuits, pastry, crackers, or cheese). 7) Bake at 375°F until golden and bubbly, about 30 minutes. This formula works for countless variations.
Conclusion
This Chicken Pot Pie Casserole is pure comfort food magic! Here’s to a meal that’s all about the good stuff, no fussy pastry, just pure comfort. I hope this easy, crustless version becomes your new go-to for a quick and cozy weeknight hug in a bowl.
If you love chicken pot pie, check out this Mom’s Fabulous Chicken Pot Pie with Biscuit Crust from Allrecipes for another delicious variation.
Give this chicken pot pie casserole recipe a try and let me know what you think. Grandma and I love hearing about your comfort food successes!
Grandma’s Easy Chicken Pot Pie Casserole
Equipment
- 1 9×13-inch baking dish A 2-quart casserole dish also works perfectly.
- 1 Large skillet or pot Grandma always used her heavy-bottomed Dutch oven, which holds heat so well.
Ingredients
For the Creamy Filling
- 4 tablespoons butter unsalted
- 1 medium onion diced
- 2 carrots diced
- 2 celery stalks diced
- 3 cloves garlic minced
- 1/3 cup all-purpose flour
- 2 cups chicken broth I like using low-sodium so I can control the salt.
- 1 cup whole milk Or heavy cream for an extra rich, decadent version!
- 3 cups cooked chicken shredded or cubed, a rotisserie chicken is my favorite shortcut!
- 1 cup frozen peas
- 1 cup frozen corn
- 1 teaspoon dried thyme
- 1 teaspoon dried parsley
- 1/2 teaspoon salt or to taste
- 1/4 teaspoon black pepper or to taste
For the Biscuit Topping
- 1 can refrigerated biscuits (8 count, like Pillsbury Grands!)
Instructions
- First things first, get your oven nice and warm. [Preheat] the oven to 375°F (190°C). Grab your [9×13 inch baking dish] and give it a light grease so nothing sticks.
- In your [large skillet] over medium heat, [melt] the [butter]. Add the diced [onion], [carrots], and [celery]. This is the "holy trinity" of flavor! [Sauté] for 5-6 minutes until they just start to get soft and smell wonderful.
- Add the minced [garlic] and [cook] for just 30 seconds until you can smell it, don't let it burn! Now, [sprinkle] the [all-purpose flour] all over the vegetables. [Stir] it constantly for 1-2 minutes. Grandma always said this step "cooks out the raw flour taste" and is the secret to a thick, not pasty, sauce.
- Slowly [pour] in the [chicken broth], whisking as you go to get rid of any lumps. Once it's smooth, [stir] in the [whole milk] (or cream!).
- Bring the sauce to a gentle [simmer] and let it [cook] for 3-4 minutes, stirring often, until it's beautifully thick, enough to coat the back of your spoon.
- Turn off the heat. It's time to add all the good stuff! [Stir] in your [cooked chicken], the [frozen peas], [frozen corn], [dried thyme], and [dried parsley]. Now, taste it. [Add] [salt] and [pepper] until it tastes like home.
- this wonderful, creamy mixture right into your prepared baking dish. Spread it out evenly.
- Open that [can of refrigerated biscuits] and [arrange] them right on top of the hot filling. This is the "smart" part Grandma loved, no rolling pin required!
- for 25-30 minutes. You're looking for the filling to be bubbling all around the edges and for those biscuits to be tall, fluffy, and a beautiful golden brown.
- This is the hardest part! Let the casserole [rest] on the counter for 5-10 minutes. This lets the filling set up just a bit so it's perfectly creamy and not too runny.
Notes
- Grandma’s Secret: Grandma always added a tiny splash of white wine (about 1 tablespoon) or a squeeze of fresh lemon juice to the sauce right before adding the chicken. She said that little bit of acid “wakes up” all the creamy flavors.
- Chicken Shortcut: A store-bought rotisserie chicken is my number one timesaver for this recipe! You can also use any leftover cooked chicken you have.
- Topping Variations: This is so versatile! Instead of biscuits, you can use a sheet of puff pastry (thawed) or a refrigerated pie crust. Just lay it over the top, crimp the edges, and cut a few slits for steam to escape.
- Storage: Leftovers are fantastic! Store covered in the fridge for up to 3 days. Reheat in the oven at 350°F until warm and bubbly.
