Description
This Chicken Pot Pie Casserole takes everything you love about classic chicken pot pie creamy filling, tender veggies, and flaky golden crust and bakes it in an easy 9×13 dish. It’s cozy, comforting, and perfect for feeding a hungry family with minimal fuss on busy weeknights or lazy Sundays.
Ingredients
Scale
- 4 cups cooked chicken, shredded
- 1 cup frozen peas and carrots
- 1 cup frozen corn
- 1 cup diced potatoes (small dice)
- 1/2 cup onion, chopped
- 2 cloves garlic, minced
- 1/4 cup all-purpose flour
- 2 cups chicken broth
- 1 cup milk (whole or 2%)
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- Salt and black pepper, to taste
- 1 package refrigerated pie crusts (2 crusts)
- 1 egg, beaten (for egg wash)
- Nonstick spray or butter, for greasing the baking dish
Instructions
- Preheat your oven to 425°F (220°C). Lightly grease a 9×13-inch baking dish with nonstick spray or butter.
- In a large skillet over medium heat, sauté the chopped onion in a bit of oil or butter for 2–3 minutes, until it begins to soften.
- Add the minced garlic and cook for another 30–60 seconds, stirring often, just until fragrant.
- Sprinkle the flour over the onion and garlic. Cook, stirring constantly, for about 1 minute to remove the raw flour taste.
- Slowly whisk in the chicken broth, breaking up any lumps. Add the milk and continue whisking until the mixture is smooth.
- Bring the mixture to a gentle simmer and cook for about 5 minutes, stirring occasionally, until thickened into a creamy sauce.
- Stir in the shredded chicken, frozen peas and carrots, frozen corn, and diced potatoes. Add the dried thyme, dried rosemary, salt, and black pepper. Taste and adjust seasoning as needed, then remove from heat.
- Roll out one of the refrigerated pie crusts and fit it into the bottom of the prepared 9×13-inch baking dish, pressing gently to cover the base and corners. Trim excess if needed.
- Pour the warm chicken and vegetable filling evenly over the bottom crust, smoothing the top with a spatula.
- Roll out the second pie crust and place it over the filling. Pinch or crimp the edges to seal the top and bottom crusts together.
- Use a sharp knife to cut several small slits in the top crust to allow steam to escape while baking.
- Brush the top crust evenly with the beaten egg for a shiny, golden finish.
- Place the casserole on the middle rack and bake for 30–35 minutes, or until the crust is deep golden brown and the filling is bubbling around the edges.
- Remove from the oven and let the casserole rest for 10–15 minutes before slicing and serving. This helps the filling set and makes cleaner slices.
Notes
- Use low-sodium chicken broth so you can better control the salt level in the final dish.
- If your filling seems too thick, splash in a bit more broth or milk; if it’s too thin, simmer a few extra minutes before adding the vegetables and chicken.
- Let the casserole rest before serving this is key for a nicely set, scoopable filling.
- You can use rotisserie chicken to save time and add extra flavor.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Main Course, Casserole
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1/6 of recipe
- Calories: 350 kcal (approximate)
- Sugar: 4 g (approximate)
- Sodium: 650 mg (approximate; depends on broth and added salt)
- Fat: 18 g (approximate)
- Saturated Fat: 7 g (approximate)
- Unsaturated Fat: 10 g (approximate)
- Trans Fat: 0 g (approximate)
- Carbohydrates: 28 g (approximate)
- Fiber: 3 g (approximate)
- Protein: 20 g (approximate)
- Cholesterol: 95 mg (approximate)
Keywords: chicken pot pie casserole, easy chicken casserole, comfort food, family dinner, creamy chicken bake, pot pie with pie crusts