Easy Homemade Chicken Pot Pie Casserole is a cozy, crowd-pleasing dish that takes all the comforting flavors of a classic pot pie and turns them into a fast, weeknight-friendly casserole. This version keeps things simple with pantry-friendly ingredients, flaky refrigerated crust (or biscuits), and a creamy filling—perfect for feeding a family or making ahead for a busy week.
Why make Easy Homemade Chicken Pot Pie Casserole
There are a lot of great reasons to make this Easy Homemade Chicken Pot Pie Casserole. First, it’s fast: using cooked chicken and a can of cream of chicken soup drastically cuts prep time compared with making a traditional pot pie from scratch. Second, it’s flexible: you can swap veggies, use leftover rotisserie chicken, or top it with biscuit dough if you prefer a softer crust. Third, it’s forgiving—measurements aren’t strict, and small substitutions won’t ruin the dish, which makes it ideal for home cooks of all skill levels.
Beyond the practical benefits, this casserole is satisfying. It delivers the creamy, savory filling you expect from pot pie with plenty of chicken and vegetables, and the crust becomes golden and flaky in the oven. It’s especially good in cooler months when hearty, warm dishes are welcome. And because this one-pan casserole reheats beautifully, it’s a favorite for lunches and easy dinners throughout the week.
How to make Easy Homemade Chicken Pot Pie Casserole
This recipe follows a short list of steps that come together quickly. Start with cooked, shredded chicken and frozen or fresh mixed vegetables, stir them into a creamy base made from a canned cream soup and milk, then top the filling with refrigerated pie crusts or biscuit dough. Bake until the crust is golden and the filling is bubbling around the edges.
If you want extra caramelization on the crust, brush the top with a little milk before baking. To make the filling a touch fresher, stir in a tablespoon of chopped fresh parsley or a squeeze of lemon after it’s out of the oven. If the filling seems thin before baking, a teaspoon of cornstarch mixed with a tablespoon of cold water can be stirred in to thicken things up. Below you’ll find the ingredient list and the exact step-by-step directions to follow.
Ingredients :
- 2 cups cooked chicken, shredded
- 1 cup mixed vegetables (carrots, peas, corn)
- 1 can cream of chicken soup
- 1/2 cup milk
- 1 teaspoon garlic powder
- 1/2 teaspoon onion powder
- Salt and pepper to taste
- 1 package refrigerated pie crusts (or biscuit dough)
Ingredient notes:
- Chicken: Use leftover roasted or poached chicken, or pull meat from a rotisserie chicken. Dark or white meat both work; dark meat will be a touch richer.
- Mixed vegetables: Frozen mixed vegetables are convenient and work perfectly; thaw slightly or add straight from frozen. You can also use a mix of fresh carrots, peas, and corn if preferred.
- Cream of chicken soup: This is the shortcut that makes the base creamy. If you’d rather make a homemade white sauce, use 2 tablespoons butter + 2 tablespoons flour + 1 cup chicken broth + 1/2 cup milk, cooked until thickened.
- Crust options: Refrigerated pie crusts give a flaky top. If you prefer a softer top, use refrigerated biscuit dough instead. For a lower-carb option, top with mashed potatoes or cauliflower mash.
- Seasoning: Taste the filling before adding salt; canned soup can be salty, so start with a light hand.
Directions :
- Preheat the oven to 400°F (200°C).
- In a large bowl, combine the shredded chicken, mixed vegetables, cream of chicken soup, milk, garlic powder, onion powder, salt, and pepper.
- Spread the mixture in a greased casserole dish.
- Roll out the pie crust or biscuit dough and place it over the filling.
- Cut slits in the crust to allow steam to escape.
- Bake for 30-35 minutes or until the crust is golden brown.
- Let it cool slightly before serving.
Pro Tips for Success Easy Homemade Chicken Pot Pie Casserole
- Use warm chicken: If your chicken is straight from the fridge, let it sit at room temperature for 10–15 minutes or warm it gently. Warmer ingredients help the filling come to temperature faster and reduce baking time.
- Don’t overfill the dish: Leave a small gap between the filling and the top of your casserole dish so the crust doesn’t slide off during baking and the filling can bubble without spilling over.
- Vent the crust well: Cutting slits is essential to let steam escape. If you skip this, the crust can become soggy or split in uneven ways.
- Brush the top with milk or an egg wash: Brushing the crust with milk will give it a lovely golden sheen; use an egg wash (1 beaten egg with 1 tsp water) for a deeper color and extra shine.
- Check doneness at 25 minutes: Ovens vary. Start checking at 25 minutes and cover loosely with foil if the crust is browning too quickly before the filling is bubbly.
- Make ahead tip: Assemble the casserole, cover tightly, and refrigerate for up to 24 hours. When ready to bake, add 5–10 minutes to the baking time if the casserole goes into the oven cold.
Flavor Variations Easy Homemade Chicken Pot Pie Casserole
- Herb-forward version: Stir in 1 tablespoon of chopped fresh thyme and 1 tablespoon of chopped fresh parsley into the filling for a brighter, herbal flavor. A teaspoon of Dijon mustard also adds depth.
- Cheesy twist: Mix 1 cup of shredded cheddar or Swiss cheese into the filling for a richer, creamier casserole. Sprinkle an extra 1/4 cup on top of the filling before adding the crust for a melty layer.
- Mushroom and leek version: Saute 1 cup sliced mushrooms and 1/2 cup sliced leeks in a little butter until soft, then fold them into the filling. This adds an earthy, savory note that pairs well with thyme.
- Lighter, dairy-free option: Replace the cream of chicken soup with a mixture of 1 cup low-sodium chicken broth and 1/2 cup unsweetened plain almond milk plus 1 tablespoon cornstarch to thicken. Adjust seasonings as needed.
- Biscuit-topped pot pie: Instead of a pie crust, drop spoonfuls of biscuit dough in an even layer across the filling. Baking time may be slightly shorter; check biscuits for doneness.
Serving Suggestions Easy Homemade Chicken Pot Pie Casserole
- Serve with a crisp green salad: A simple mix of peppery arugula, lemon vinaigrette, and thinly sliced red onion cuts through the richness of the casserole.
- Add roasted vegetables: Roasted Brussels sprouts or a tray of roasted root vegetables make a colorful, nutrient-dense side.
- Pickled accents: A little tang from quick-pickled red onions or a lemony pickle on the side brightens each bite.
- For kids: Serve with steamed green beans or carrot sticks and a small dollop of ketchup or ranch for dipping.
- Family-style: Place the casserole in the center of the table with serving spoons and let everyone help themselves—this dish is designed to be shared.
Storage and Freezing Instructions Easy Homemade Chicken Pot Pie Casserole
- Refrigerator: Cool the casserole to room temperature, then cover tightly with plastic wrap or a lid and store in the refrigerator for up to 3 days. Reheat individual portions in the microwave for 1–2 minutes or reheat the whole dish in a 350°F (175°C) oven until warmed through.
- Freezing assembled (uncooked): Assemble the casserole, but do not bake. Cover tightly with foil and freeze for up to 2 months. When ready to cook, remove from freezer and bake covered at 400°F (200°C) for about 45–55 minutes, then remove foil and bake 10–15 more minutes until the crust is golden and the filling is bubbling. You may need to thaw slightly in the fridge for 24 hours to speed cooking.
- Freezing baked casserole: Bake according to directions, cool completely, then tightly cover and freeze for up to 2 months. Reheat from frozen at 350°F (175°C) for 30–45 minutes, or until heated through; cover with foil if the crust is browning too much.
- Reheating tip: To revive crispness on the crust, reheat in a preheated oven rather than the microwave. A few minutes under the broiler at the end will re-crisp the top—watch closely to prevent burning.
Nutrition Facts (Per Serving) — Estimated
Estimated per serving values assume the recipe yields 6 servings. These are approximate and will vary with exact brands and ingredient choices.
- Calories: 350 kcal
- Protein: 20 g
- Carbohydrates: 28 g
- Fat: 15 g
- Fiber: 2 g
- Sodium: 550 mg
Note: These numbers are estimates for planning purposes. Using low-sodium soup, lean chicken, or alternative crusts will change the nutrition profile. If you need precise nutrition facts for dietary reasons, use a nutrition calculator with the exact brands and amounts you select.
FAQ About Easy Homemade Chicken Pot Pie Casserole
How long will it take to make this casserole from start to finish?
From start to finish, plan on about 15–20 minutes of active prep and 30–35 minutes of baking time, so roughly 45–60 minutes total. If you’re using leftover cooked chicken, that shortens prep time further. If you need to thaw frozen vegetables or dough, add a few minutes. Make-ahead assembly cuts active time on the day you bake it.
Can I use raw chicken instead of cooked chicken?
You can use raw chicken, but you’ll need to adjust the process to ensure the chicken cooks through. Cut raw chicken into bite-sized pieces and briefly sauté until mostly cooked, then combine with the other filling ingredients and bake. Because raw chicken releases juices, monitor the filling consistency—add a little cornstarch slurry (1 tsp cornstarch + 1 tbsp water) if needed to thicken the sauce.
Is it safe to freeze this casserole?
Yes—this casserole freezes well both before and after baking. For best texture, you can freeze an unbaked, assembled casserole and bake it from frozen or after partial thawing. Baked casserole also freezes well; thaw overnight in the refrigerator before reheating to ensure even warming. Follow the storage and freezing instructions above for timing and temperature tips.
Can I make this vegetarian?
Absolutely. Replace chicken with a hearty mix of mushrooms, lentils, or tofu. For example, use 2 cups cooked lentils or 2 cups sautéed mushrooms as the base, and swap the cream of chicken soup for a cream of mushroom soup or a simple white sauce made with vegetable broth. Adjust seasoning to taste and consider adding extra herbs for more depth.
How do I prevent a soggy crust?
To avoid sogginess, make sure your filling isn’t overly watery before adding the crust. If the filling seems thin, stir in 1 teaspoon cornstarch dissolved in a tablespoon of cold water to thicken it before placing the crust on top. Venting the crust with slits and baking long enough for the filling to bubble also helps ensure steam has an escape route and the crust crisps properly.
What can I serve with this casserole for a balanced meal?
Pairing the casserole with a crisp salad, steamed green vegetables, or roasted root vegetables adds fiber and freshness to the meal. A side of fruit or a simple vinaigrette-dressed slaw brings a bright contrast to the rich, creamy casserole. For a lighter plate, serve smaller slices of casserole alongside a large green salad.
Can I use homemade pastry instead of refrigerated crusts?
Yes, homemade pastry yields a lovely, flaky crust and is a great option if you have the time. A classic pie crust or a simple butter-based pastry will both work. If using homemade pastry, chill it well before placing it over the filling to prevent shrinking and help maintain flakiness.
My casserole is bubbling but the crust isn’t browning—what should I do?
If the filling is bubbling but the crust is still pale, move the dish to a higher oven rack for the last 5–10 minutes of baking or increase the oven temperature by 25°F for a short time. Watch closely to avoid burning. Brushing the crust with milk or egg wash before baking also helps achieve a golden brown color.
Final Thoughts
Easy Homemade Chicken Pot Pie Casserole is one of those dishes that hits a comfort-food sweet spot: creamy filling, tender chicken, and a golden crust that brings everyone to the table. It’s forgiving, adaptable, and great for busy nights, meal prep, or feeding a crowd with minimal effort. Whether you stick to the classic version or try some of the flavor variations above, this casserole is a reliable, cozy option that’s easy to love.
Conclusion
For another approachable take and extra tips on making a cozy chicken pot pie casserole, check out the detailed guide at Cozy Chicken Pot Pie Casserole Recipe – The Kitchn.
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Easy Homemade Chicken Pot Pie Casserole
- Total Time: 55 minutes
- Yield: 6 servings
- Diet: Non-Vegetarian
Description
A cozy, crowd-pleasing chicken pot pie casserole that’s quick and easy to prepare, perfect for weeknight dinners.
Ingredients
- 2 cups cooked chicken, shredded
- 1 cup mixed vegetables (carrots, peas, corn)
- 1 can cream of chicken soup
- 1/2 cup milk
- 1 teaspoon garlic powder
- 1/2 teaspoon onion powder
- Salt and pepper to taste
- 1 package refrigerated pie crusts (or biscuit dough)
Instructions
- Preheat the oven to 400°F (200°C).
- In a large bowl, combine the shredded chicken, mixed vegetables, cream of chicken soup, milk, garlic powder, onion powder, salt, and pepper.
- Spread the mixture in a greased casserole dish.
- Roll out the pie crust or biscuit dough and place it over the filling.
- Cut slits in the crust to allow steam to escape.
- Bake for 30-35 minutes or until the crust is golden brown.
- Let it cool slightly before serving.
Notes
For added flavor, consider stirring in fresh herbs like thyme or parsley. To prevent a soggy crust, ensure the filling isn’t overly watery before adding the crust.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American