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In Krista's Kitchen//delicious meals and baked goods

In Krista's Kitchen//delicious meals and baked goods

Easy delicious family friendly meals and baked goods

Home / Dinner / Easy Chicken Pot Pie Casserole

Easy Chicken Pot Pie Casserole

Dinner

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sautéed veggies and easy chicken pot pie casserole with a slice cut out

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!

a slice of easy chicken pot pie casserole

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.

chicken pot pie casserole baked in cast iron skillets

Looking for more dinner recipes? Check these out!

Table of Contents

  • Can I freeze Easy Chicken Pot Pie Casserole?
  • How long will Easy Chicken Pot Pie Casserole keep?
  • What to serve with Easy Chicken Pot Pie Casserole?
  • Ingredients you’ll need
  • Tips!!
  • How to make Easy Chicken Pot Pie Casserole
    • If you make this Easy Chicken Pot Pie Casserole please leave me a rating and/or review!
  • Easy Chicken Pot Pie Casserole
    • Equipment
    • Ingredients  1x2x3x
      • Chicken Pot Pie Filling
      • Pastry Topping
    • Instructions 
      • Making the Chicken Pot Pie Filling
      • Baking the Casserole
    • Nutrition

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!

chicken pot pie casserole in a cast iron skillet

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.

a view of the filling after a slice has been cut out

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!

a small cast iron skillet with pot pie

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
ingredients needed for this dish

Tips!!

  • 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 the filling looks after mixing in the peas and chicken

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.

easy chicken pot pie casserole filling

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!

a slice of easy chicken pot pie casserole

If you make this Easy Chicken Pot Pie Casserole please leave me a rating and/or review!

If you want all the newest recipes sent straight to your inbox then don’t forget to sign up for my newsletter! I would absolutely love you to leave me a rating or review at the bottom of this post if you make this recipe! I love hearing feedback from everyone. Please tag me in any Instagram photos if you make my recipes, I love to see what you’re cooking! Follow along on Instagram!

a slice of easy chicken pot pie casserole

Easy Chicken Pot Pie Casserole

Krista Stechman
Delicious chicken pot pie filling topped with puff pastry is a super easy and quick dinner for weeknight meals!
5 from 3 votes
Print Recipe Pin Recipe
Prep Time 30 mins
Cook Time 20 mins
Total Time 50 mins
Course dinner
Cuisine american
Servings 8 people
Calories 521 kcal

Equipment

  • Dutch oven or cast iron skillet
  • oven

Ingredients
  

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

Pastry Topping

  • 1 sheet puff pastry thawed and slightly rolled out
  • 1 egg to egg wash the pastry

Instructions
 

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
    sautéed onion, celery and carrot
  • 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
    chicken pot pie mix

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
    puff pastry covering the top of the dish
  • Egg wash the top of the pastry then bake for 20 minutes
    egg wash over the puff pastry
  • Serve hot and enjoy!

Nutrition

Calories: 521kcalCarbohydrates: 36gProtein: 30gFat: 29gSaturated Fat: 11gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gTrans Fat: 1gCholesterol: 119mgSodium: 1083mgPotassium: 539mgFiber: 5gSugar: 8gVitamin A: 8826IUVitamin C: 25mgCalcium: 71mgIron: 3mg
Tried this recipe?Let us know how it was!

October 28, 2021 · 6 Comments

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Comments

  1. nicole triebe says

    October 28, 2021 at 5:54 am

    5 stars
    I made this for my wife because it’s her favorite and it was eaten within minutes. New family favorite recipe!

    Reply
    • admin says

      October 30, 2021 at 8:43 pm

      That makes me so happy to hear!

      Reply
  2. Tammy Cruse says

    October 28, 2021 at 7:28 am

    This looks amazing! The crust is gorgeous!

    Reply
    • admin says

      October 30, 2021 at 8:43 pm

      Thank you so much! Glad you love it!

      Reply
  3. Tiffany says

    November 4, 2021 at 6:17 am

    5 stars
    Made this last night in our RV. It was super easy to make and it was delicious! Everybody loved it!

    Reply
    • admin says

      November 4, 2021 at 1:32 pm

      So glad to hear that!! Thank you so much for trying it out!

      Reply

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krista in a white sweater with a pink kitchen aid mixer eating cool whip off of one finger

My name is Krista Stechman. I’m a chef, food photographer and the mama of 2 gorgeous girls. Food has always been at the center of my life and  cooking is a way for me to show and share my love!

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