Name: Easy Homemade Chicken Pot Pie Casserole
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: American
Ingredients: 3 cups cooked chicken breast or rotisserie chicken, shredded or chopped; 2 cups frozen mixed vegetables (peas, carrots, corn, green beans); 1/4 cup butter; 1/4 cup all-purpose flour; 2 cups chicken broth; 1 cup milk or half-and-half; 1 small onion, diced; 2 cloves garlic, minced; Salt and black pepper, to taste; 1/2 teaspoon dried thyme or poultry seasoning (optional); 1 can refrigerated biscuit dough or 1 sheet puff pastry

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Easy Homemade Chicken Pot Pie Casserole is a cozy, creamy comfort food classic turned into a simple, family-friendly bake. With tender chunks of chicken, hearty vegetables, and a creamy sauce topped with golden, flaky biscuit or puff pastry crust, this casserole gives me all the flavors I love in a traditional pot pie—without the fuss of individual pies.

Why I Love This Recipe

I love how this casserole delivers all the warmth and flavor of a classic chicken pot pie but in an easier, quicker format. I don’t need to roll out dough or shape anything fancy—I just layer, bake, and dig in. It’s perfect for busy weeknights, and I always end up with leftovers that taste just as good the next day. The creamy filling is comforting and satisfying, and the crust on top adds just the right touch of buttery crispness.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Cooked chicken breast or rotisserie chicken, shredded or chopped
Frozen mixed vegetables (peas, carrots, corn, green beans)
Butter
All-purpose flour
Chicken broth
Milk or half-and-half
Onion, diced
Garlic, minced
Salt and black pepper
Dried thyme or poultry seasoning (optional)
Refrigerated biscuit dough or puff pastry sheet (for topping)

Directions

I preheat the oven to 400°F (200°C) and grease a 9×13-inch baking dish.
In a large skillet, I melt the butter over medium heat and sauté the diced onion and garlic until soft and fragrant.
I whisk in the flour and cook for about 1 minute to form a roux.
Slowly, I pour in the chicken broth and milk while whisking, until the sauce is smooth and starts to thicken.
I stir in the cooked chicken, frozen vegetables, salt, pepper, and herbs. I let everything simmer for a few minutes until heated through.
I pour the creamy filling into the prepared baking dish and spread it out evenly.
I top the filling with biscuit dough or a sheet of puff pastry, depending on what I’m using.
I bake for 25–30 minutes, or until the topping is golden and the filling is bubbling around the edges.
I let it rest for a few minutes before serving.

Servings and Timing

This recipe serves 6–8 people.
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes

Variations

Sometimes I add cooked mushrooms or sautéed celery to the filling for extra depth. If I’m out of chicken, I use leftover turkey—it works perfectly. For a more indulgent topping, I brush the biscuit or puff pastry with a little melted butter or egg wash before baking. I’ve even topped it with mashed potatoes for a shepherd’s pie-style twist when I want something extra cozy.

Storage/Reheating

I store leftovers in an airtight container in the fridge for up to 3 days. To reheat, I pop a portion in the microwave or warm the whole dish in the oven at 350°F (175°C) until heated through. If the crust starts to brown too much, I cover it loosely with foil. This casserole also freezes well—I just cool it completely, wrap it tightly, and freeze for up to 2 months. When I’m ready to eat, I thaw it overnight and reheat in the oven.

FAQs

Can I use canned soup instead of making the sauce from scratch?

Yes, I’ve used cream of chicken soup mixed with a bit of milk for a shortcut. It’s not quite as rich as the homemade sauce, but it still tastes great when I need to save time.

What’s the best crust topping for this casserole?

I usually go with refrigerated biscuit dough for ease, but puff pastry gives it a nice flaky finish. Even crescent roll dough works in a pinch.

Can I make this casserole ahead of time?

Yes, I often assemble the filling and refrigerate it a day in advance. I add the topping just before baking to keep it from getting soggy.

Can I make this without dairy?

Yes, I’ve made it with dairy-free milk and vegan butter. The sauce may not be quite as creamy, but it still turns out tasty and comforting.

How do I keep the biscuit topping from getting soggy?

I make sure the filling is hot when it goes into the oven, and I don’t cover the dish while baking. This helps the topping bake up golden and crisp.

Conclusion

Easy Homemade Chicken Pot Pie Casserole is everything I want in a comfort food meal—simple, satisfying, and full of creamy goodness. It’s a great way to use up leftover chicken, and the shortcut crust options make it a breeze to pull together. Whether I’m making it for a busy weeknight or a cozy weekend dinner, this casserole always brings warmth to the table.

Easy Homemade Chicken Pot Pie Casserole

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Easy Homemade Chicken Pot Pie Casserole transforms the classic comfort food into a simple, hearty bake with creamy chicken and vegetables topped with golden biscuit or puff pastry. It’s family-friendly, satisfying, and perfect for weeknight dinners.

Author: Mayaa
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Yield: 6–8 servings
Category: Main Dish
Method: Baking
Cuisine: American
Diet: Halal

Ingredients

3 cups cooked chicken breast or rotisserie chicken, shredded or chopped
2 cups frozen mixed vegetables (peas, carrots, corn, green beans)
1/4 cup butter
1/4 cup all-purpose flour
2 cups chicken broth
1 cup milk or half-and-half
1 small onion, diced
2 cloves garlic, minced
Salt and black pepper, to taste
1/2 teaspoon dried thyme or poultry seasoning (optional)
1 can refrigerated biscuit dough or 1 sheet puff pastry

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Instructions

Preheat oven to 400°F (200°C). Grease a 9×13-inch baking dish.
In a large skillet, melt butter over medium heat. Add onion and garlic; sauté until soft and fragrant.
Whisk in flour and cook for 1 minute to form a roux.
Gradually add chicken broth and milk, whisking until smooth and thickened.
Stir in chicken, frozen vegetables, salt, pepper, and herbs. Simmer until heated through.
Pour filling into the baking dish and spread evenly.
Top with biscuit dough or puff pastry. Brush with melted butter or egg wash if desired.
Bake for 25–30 minutes, or until topping is golden and filling is bubbling.
Let rest for a few minutes before serving.