Easy Chicken Pot Pie Casserole

Chicken Pot Pie transformed into a delicious casserole! Creamy vegetables and chicken baked into a buttery crispy crust that is comfort food perfection especially during the fall and winter months. This easy dinner goes together quickly and will become a family favorite!

Chicken Pot Pie Casserole

For two other very similar yet different recipes, check out my Slow Cooker Chicken Pot Pie and my Easy Chicken Pot Pie!

Lately I have been chipping away at my to-make list of comfort foods. I've been wanting to make something along these lines for so long. It was super easy to make this Chicken Pot Pie Casserole. It is comforting, delicious and low calorie! Dan claimed it was the best Chicken Pot Pie he'd ever eaten. He rarely makes extreme statements, so that is a ringing endorsement!

Chicken Pot Pie Casserole

Whether it's a weather report of cold weather, rain and cloudy skies, or you just are craving food that is filling, hearty and want a casserole dish, this is a great recipe to put together. This Easy Chicken Pot Pie recipe comes to mind when I'm wanting to make a meal for a family who just had a baby or came home after surgery too. Everyone loves it! Your protein and vegetables are all wrapped together in a delicious gravy with a buttery crust that is savored.

HOW TO MAKE YOUR OWN CHICKEN POT PIE CASSEROLE

Enjoy a hearty comfort food for dinner - Chicken Pot Pie will be enjoyed by all!

STEP 1

Preheat oven to 350 degrees F. Coat a 2 ½-quart round baking dish with cooking spray and set aside. In a large skillet, heat the olive oil over medium heat. Add the carrots, peas, onions, salt and pepper. Cook, stirring occasionally, until veggies are soft and the onion is fragrant, 4 to 5 minutes.

STEP 2

Add the chicken breasts, chicken broth, soup, milk and flour (if using). Mix well and cook over medium-low heat for an additional 5 minutes.

Chicken Pot Pie Casserole

STEP 3

Pour the chicken mixture from the skillet into the prepared baking dish. Cover with the pie crust, letting the edges hang over the sides of the dish. Using a sharp knife, cut a few slits into the dough. Place baking dish on a baking sheet and bake in the preheated oven for 40 minutes, or until crust is lightly browned. Let cool for 10 minutes. Cut pizza-style and serve warm!

MIX UP YOUR PROTEINS:

There's no wrong answer on which kind of meat you add to your pot pie. If you have a preference, it'll taste great!

  • Rotisserie chicken will work for this if you want to cut down on the cooking time.

  • Turkey is a great alternative meat if you have it on hand.

  • Steak bites are delicious in this pie too.

COOKING TIPS:

  • Optional vegetables to use: mushrooms, green beans, potatoes

  • Lay the pie crust out on a pastry board or a cutting board and cut long strips of crust about an inch thick. Then a lattice crust can be made over your pot pie!

  • Crescent rolls laid on top of your pot pie will also work in place of a pie crust.

Chicken Pot Pie Casserole
Chicken Pot Pie Casserole

CHICKEN POT PIE CASSEROLE

Pot Pie, Chicken, Gravy, Vegetables, Comfort Food, Dinner
Main Dish
American
Yield: 6-8

Chicken Pot Pie Casserole Recipe

Chicken Pot Pie transformed into a delicious casserole! Creamy vegetables and chicken baked into a buttery crispy crust that is comfort food perfection. Put together quickly, this is a family dinner favorite and needs to be added to your rotation!

prep time: 20 minscook time: 40 minstotal time: 60 mins

ingredients:

  • 4 tablespoons extra-virgin olive oil
  • 2 cups chopped carrots (approximately 4 medium)
  • 2 cups frozen peas
  • 1 yellow onion, chopped
  • Salt and pepper, to taste
  • 2 cups shredded cooked chicken
  • 14.5-oz. can chicken broth
  • 10.5-oz. can cream of chicken soup
  • 1/4 cup milk
  • 1/4 cup flour (optional: use for a thicker sauce)
  • 9-inch refrigerated pie crust

instructions

  1. Preheat oven to 350 degrees F. Coat a 2 ½-quart round baking dish with cooking spray and set aside. In a large skillet, heat the olive oil over medium heat. Add the carrots, peas, onions, salt and pepper. Cook, stirring occasionally, until veggies are soft and the onion is fragrant, 4 to 5 minutes.
  2. Add the chicken, chicken broth, soup, milk and flour (if using). Mix well and cook over medium-low heat for an additional 5 minutes.
  3. Pour the contents of the skillet into the prepared baking dish. Cover with the pie crust, letting the edges hang over the sides of the dish. Using a sharp knife, cut a few slits into the dough. Place baking dish on a baking sheet and bake in the preheated oven for 40 minutes, or until crust is lightly browned. Let cool for 10 minutes. Cut pizza-style and serve warm!

NOTES:

Let cool for 10 minutes
Created using The Recipes Generator

 

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