If you love Chicken Pot Pie then Easy Chicken Pot Pie Casserole is right up your alley. It’s a version of chicken pot pie designed to make your life easier and have the same delicious taste! I actually enjoy this version more because there’s a little less crust and that’s the way I like it!
Chicken pot pie is a super cozy comfort meal for me. It reminds me of being a little kid. This is definitely a fall and winter favorite for me.
There are several reasons you will love Easy Chicken Pot Pie Casserole. First of all, it’s easy. Which makes it perfect for weeknight dinners. It also makes great leftovers.
Second, your kids will likely eat it and that my friends is always a huge win in my book. Anything I can make that the kids like is going on repeat in my house.
Lastly, it’s basically a one stop shop. You don’t need to serve any sides with it because it already contains a protein, vegetables and starch. ALL. IN. ONE.
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Can I freeze Easy Chicken Pot Pie Casserole?
Yes, you can! There are a couple different ways you could go about freezing your chicken pot pie casserole. The filling freezes fabulously! You could make extra filling and save it for when you want to make Easy Chicken Pot Pie Casserole then all you would need to do is thaw it, cover it with puff pastry and bake!
You can also freeze it after you’ve baked the puff pastry on top of it. Wrap it tightly several times and pop it in the freezer for up to 3 months. Whenever you want to serve the casserole just remove it from the freezer, thaw then warm it in the oven or microwave.
If heating in the oven then cook at 300°F for about 20-25 minutes, covered. If you’re reheating in the microwave then about 60-90 seconds per serving should do.
How long will Easy Chicken Pot Pie Casserole keep?
After baking Easy Chicken Pot Pie Casserole it will keep in the fridge for up to 4 days. If you don’t plan to eat all of it within 4 days then the best bet is to freeze the rest.
What to serve with Easy Chicken Pot Pie Casserole?
The best thing about Easy Chicken Pot Pie Casserole is that it’s an all in one dish! You really don’t need to serve anything with it because it’s already loaded with veggies, it has chicken for the protein and puff pastry for a starch.
This is why it’s a favorite weeknight meal. It’s easy and you don’t have to make multiple items!
Ingredients you’ll need
- Rotisserie Chicken – Another secret to why this recipe is so easy! Just pull the pre-cooked chicken
- Butter – Butter is used to sauté the veggies but you can make this dairy free by using olive oil
- Onion – Onion is part of the mirepoix flavor
- Celery – Celery is part of the mirepoix flavor
- Carrot – Carrot is part of the mirepoix flavor
- Garlic Cloves – Garlic is delicious in just about everything. Here I prefer fresh over powder
- Fresh Thyme – Fresh herbs always help give great flavor to a dish and thyme goes well with chicken
- Tarragon – Fresh or dried tarragon works well here. I often have a hard time finding fresh tarragon
- Kosher Salt – Salt helps bring out the flavor of the chicken and veggies in the casserole
- Black Pepper – I like the course ground black pepper
- Bay Leaf – Bay helps add a little depth of flavor to the dish
- All Purpose Flour – This is mixed with the butter to create a roux for thickening the chicken pot pie mix
- Chicken Stock – I’m obsessed with THIS chicken base. I use it for everything
- Peas – You can’t have chicken pot pie without peas in my opinion. I love the sweetness they add
- Puff Pastry – This is the frozen puff pastry that you can find at your local grocer
- Egg – This is to egg wash the crust with to help get a nice brown color to the crust
- Egg wash the top of the puff pastry to get a nice golden brown color
- Make a double batch of the filling and freeze the other half. Then you can serve it over noodles, with biscuits or with the puff pastry when you thaw it out
- Corn is a fun addition to the pot pie filling! You can use drained canned corn, frozen corn or corn cut off the cob
- After making the roux then adding the chicken stock it must come to a boil or it will not thicken properly
How to make Easy Chicken Pot Pie Casserole
Preheat the oven to 400°F. In a cast iron pan or Dutch Oven melt the butter then add the onion, celery, carrot. Sauté until the veggie start to brown slightly then add the garlic, thyme, tarragon, salt and pepper and cook another couple minutes.
Add the flour and whisk it around until fully mixed with the butter. Cook over low stirring often for 3 minutes to cook the flour flavor out of it. Whisk in the chicken stock and add the bay leaf.
Let the mixture come to a boil, stirring frequently until it thickens then simmer it for 5 minutes. Make sure to stir the mixture so it doesn’t stick to the bottom.
While the mixture is simmering, pull the rotisserie chicken. Add the chicken and the peas to the pot pie mixture.
You can either leave the mix in the pan it’s in or transfer to a different oven safe pan then top with the thawed puff pastry. Brush egg wash over the top of the pastry then bake for 20 minutes. Serve and enjoy!
Need a dessert for the night? Check out some dessert recipes here!
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Easy Chicken Pot Pie Casserole
- Dutch oven or cast iron skillet
Chicken Pot Pie Filling
- 6 tbsp unsalted butter
- 1.5 cups onions small to medium dice
- 2 cups celery small dice
- 3 cups carrots medium dice
- 6 cloves garlic minced
- 20 sprigs fresh thyme picked off stems and rough chop
- ½ tsp tarragon dried
- 1.75 tsp kosher salt
- ½ tsp black pepper
- 5 tbsp all purpose flour
- 4 cups chicken stock
- 1 bay leaf dried
- 1 rotisserie chicken pulled
- 10 oz peas frozen
- 1 sheet puff pastry thawed and slightly rolled out
- 1 egg to egg wash the pastry
Making the Chicken Pot Pie Filling
- Preheat the oven to 400°F and melt the butter in a large skillet or Dutch oven
- Add the diced onion, celery and carrot and cook over medium heat until the veggies begin to lightly brown
- Add the minced garlic, thyme, tarragon, salt and pepper. Stir well and cook another 2-3 minutes
- Whisk in the flour until it's fully mixed with the butter then stir frequently over low heat for 3 minutes
- Slowly add in the chicken stock while whisking to prevent lumps. Add in the bay leaf and bring mixture to a boil while stirring frequently
- Once the mixture boils then turn it down to a simmer and cook 5 more minutes
- While the pot pie mixture is simmering, pull the chicken. Add the chicken and peas to the mixture
Baking the Casserole
- Either leave the pot pie mixture in the pan it cooked in or transfer it to an oven safe dish then cover the top of it with the slightly rolled out puff pastry
- Egg wash the top of the pastry then bake for 20 minutes
- Serve hot and enjoy!