This Chicken Pot Pie Casserole is amazing comfort food in an easy-to-make casserole. My perfect from-scratch sauce really puts this recipe over the top.
When you want all the great taste of a Chicken Pot Pie , but don’t want the hassle of dealing with pie crust, make this amazing Chicken Pot Pie Casserole. In this recipe, we are taking the basics of chicken pot pie and then pouring it into a casserole dish. We take the help of some store-bought puff pastry to make a gorgeous lattice top that is sure to impress.
Delicious! Made no changes! Keep up with the good recipes, Lisa!! This 87 year old great, great grandma enjoys them. Some new ways of doing stuff, and better, after cooking since I was 9 yrs old.
How to Make Chicken Pot Pie Casserole
Step 1: Sauté the Vegetables in Butter
After melting butter, cook the celery, onion, carrots, and garlic until they are soft.
Step 2: Make the Sauce
We are going to whisk in some flour to the veggies to make a roux, and then we will add in chicken broth, milk, and seasonings to make a delicious creamy sauce.
Step 3: Cook the Chicken
While the sauce is simmering to thicken, we add in the diced chicken so it cooks along with the sauce. Then just before removing it from the heat we toss in some frozen peas.
Step 4: Put the Casserole Together
Pour the mixture into a baking dish and then top with puff pastry. You can either just put the whole sheet on top, or you can cut strips to make a lattice top.
Step 5: Bake the Casserole
This great chicken casserole bakes in just 30 minutes. Enjoy warm.
Tips for Making a Lattice Top
- See it in action: If you need visual help, check out the video in the recipe card at the bottom of the post. It shows making the lattice top.
- Use an oval casserole dish: Using an oval casserole dish and doing the lattice on an angle (as seen here) makes it really easy to do this on one sheet of puff pastry.
- Using a 9×13 casserole dish: If you are making this in a 9 by 13 inch casserole dish, you will want to use two pieces of puff pastry (knowing you will have a lot left over). You can cut one lengthwise and then cut the other widthwise. Then you will have the correct-sized pieces for that pan.
- Don’t put the lattice on right away. Wait a few minutes after pouring the hot filling into the casserole dish to put on the lattice top. If you do it right away, the dough will become hot and sticky and difficult to weave.
- Brush the top with a whisked egg to give it that shiny golden look.
- If you want to skip the lattice top: cover the dish with the whole piece of puff pastry and cut a few holes for venting.
Making Chicken Pot Pie Casserole Ahead
This casserole can be made up to 24 hours in advance. Follow the steps up to the point of putting on the puff pastry. Wrap it and put it in the refrigerator. Right before baking, add the puff pastry.
Storing Leftovers
Leftovers of my creamy chicken pot pie casserole can be stored in the refrigerator for three to four days in an airtight container or covered tightly with foil or plastic wrap. Reheat in the oven at 350 degrees Fahrenheit, covered. Take off the cover for a few minutes at the end to crisp up the puff pastry.
What to Serve with Chicken Pot Pie Casserole
This is one of those dishes that I don’t think necessarily needs a side dish. But, here are a few things I would consider adding to the table.
- These Dinner Rolls are fantastic and I actually think they would be amazing with casserole poured over them.
- If we are putting the casserole over things, I think these Three Ingredient Mashed Potatoes would be perfect for it too.
- And if you want to add some green to dinner, think about making my Arugula Salad. It is so easy to make but really delicious.
If you make my Chicken Pot Pie Casserole recipe or any of my other recipes, please leave me a comment and let me know what you think.
- Youtube
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Ingredients
- 4 tablespoons unsalted butter (56.5 grams)
- 2 large carrots peeled and sliced
- 2 celery stalks diced
- 1 small yellow onion diced
- 2 cloves garlic minced
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 cup all purpose flour (60 grams)
- 2 1/2 cups chicken broth (566.9 grams)
- 1 cup milk (227 grams)
- 1/2 teaspoon dried thyme
- 2 bay leaves
- 1 pound boneless skinless chicken breasts cut into bite sized pieces (453.6 grams)
- 1 cup frozen peas (170 grams)
- 1 sheet puff pastry thawed, see note 2
- 1 egg whisked
Instructions
- Preheat your oven to 375 degrees Fahrenheit. Spray a 2-quart casserole dish with cooking spray. See note 1.
- Melt the butter in a large skillet or a large soup pot. Add the carrots, onion, celery, and garlic. Season with salt and pepper and sauté until the vegetables are soft, about 5 to 7 minutes. 4 tablespoons unsalted butter, 2 large carrots, 2 celery stalks, 1 small yellow onion, 2 cloves garlic, 1 teaspoon salt, 1/2 teaspoon black pepper
- Whisk in the flour. (It will look very gummy, but you are on the right track.) Then slowly whisk in the chicken stock, scraping up any browned bits. While you want to go slowly, this should only take about a minute. Whisk in the milk, thyme, and add in 2 bay leaves. Bring to a simmer. 1/2 cup all purpose flour, 2 1/2 cups chicken broth, 1 cup milk, 1/2 teaspoon dried thyme, 2 bay leaves
- Add in the chicken and cook for 10 minutes or until the chicken is cooked through. Discard the bay leaves and stir in frozen peas. Pour into the prepared casserole dish. 1 pound boneless skinless chicken breasts, 1 cup frozen peas
- Top the casserole dish with the puff pastry. You can do this as a whole sheet, cutting a few holes to vent. Or you can cut the puff pastry into strips and weave it into a lattice top. See the video for a step by step on how to do this. Then brush the puff pastry with the egg wash. 1 sheet puff pastry, 1 egg
- Bake for 25 to 35 minutes or until the puff pastry is golden brown. Allow to cool for 10 minutes before dishing up.
Recipe Video
Notes
- This can be made in a 9 by 13 inch baking dish, but you will need more puff pastry to cover the top.
- I love using puff pastry over using biscuits to top the filling. The puff pastry is thinner than biscuit dough and it is easier for it to cook through while the casserole bakes. Plus, it looks so pretty. If you want to make this 100% from scratch you could use my pie crust recipe .
did you make this
Chicken Pot Pie Casserole
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Chicken Noodle Casserole
Chicken Broccoli Rice Casserole
Amazing Chicken Tetrazzini Recipe
Chicken Bacon Ranch Casserole
This Chicken Pot Pie Casserole is amazing comfort food in an easy-to-make casserole. My perfect from-scratch sauce really puts this recipe over the top.
When you want all the great taste of a Chicken Pot Pie , but don’t want the hassle of dealing with pie crust, make this amazing Chicken Pot Pie Casserole. In this recipe, we are taking the basics of chicken pot pie and then pouring it into a casserole dish. We take the help of some store-bought puff pastry to make a gorgeous lattice top that is sure to impress.
Delicious! Made no changes! Keep up with the good recipes, Lisa!! This 87 year old great, great grandma enjoys them. Some new ways of doing stuff, and better, after cooking since I was 9 yrs old.
How to Make Chicken Pot Pie Casserole
Step 1: Sauté the Vegetables in Butter
After melting butter, cook the celery, onion, carrots, and garlic until they are soft.
Step 2: Make the Sauce
We are going to whisk in some flour to the veggies to make a roux, and then we will add in chicken broth, milk, and seasonings to make a delicious creamy sauce.
Step 3: Cook the Chicken
While the sauce is simmering to thicken, we add in the diced chicken so it cooks along with the sauce. Then just before removing it from the heat we toss in some frozen peas.
Step 4: Put the Casserole Together
Pour the mixture into a baking dish and then top with puff pastry. You can either just put the whole sheet on top, or you can cut strips to make a lattice top.
Step 5: Bake the Casserole
This great chicken casserole bakes in just 30 minutes. Enjoy warm.
Tips for Making a Lattice Top
- See it in action: If you need visual help, check out the video in the recipe card at the bottom of the post. It shows making the lattice top.
- Use an oval casserole dish: Using an oval casserole dish and doing the lattice on an angle (as seen here) makes it really easy to do this on one sheet of puff pastry.
- Using a 9×13 casserole dish: If you are making this in a 9 by 13 inch casserole dish, you will want to use two pieces of puff pastry (knowing you will have a lot left over). You can cut one lengthwise and then cut the other widthwise. Then you will have the correct-sized pieces for that pan.
- Don’t put the lattice on right away. Wait a few minutes after pouring the hot filling into the casserole dish to put on the lattice top. If you do it right away, the dough will become hot and sticky and difficult to weave.
- Brush the top with a whisked egg to give it that shiny golden look.
- If you want to skip the lattice top: cover the dish with the whole piece of puff pastry and cut a few holes for venting.
Making Chicken Pot Pie Casserole Ahead
This casserole can be made up to 24 hours in advance. Follow the steps up to the point of putting on the puff pastry. Wrap it and put it in the refrigerator. Right before baking, add the puff pastry.
Storing Leftovers
Leftovers of my creamy chicken pot pie casserole can be stored in the refrigerator for three to four days in an airtight container or covered tightly with foil or plastic wrap. Reheat in the oven at 350 degrees Fahrenheit, covered. Take off the cover for a few minutes at the end to crisp up the puff pastry.
What to Serve with Chicken Pot Pie Casserole
This is one of those dishes that I don’t think necessarily needs a side dish. But, here are a few things I would consider adding to the table.
- These Dinner Rolls are fantastic and I actually think they would be amazing with casserole poured over them.
- If we are putting the casserole over things, I think these Three Ingredient Mashed Potatoes would be perfect for it too.
- And if you want to add some green to dinner, think about making my Arugula Salad. It is so easy to make but really delicious.
If you make my Chicken Pot Pie Casserole recipe or any of my other recipes, please leave me a comment and let me know what you think.
- Youtube
- Newsletter
Ingredients
- 4 tablespoons unsalted butter (56.5 grams)
- 2 large carrots peeled and sliced
- 2 celery stalks diced
- 1 small yellow onion diced
- 2 cloves garlic minced
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 cup all purpose flour (60 grams)
- 2 1/2 cups chicken broth (566.9 grams)
- 1 cup milk (227 grams)
- 1/2 teaspoon dried thyme
- 2 bay leaves
- 1 pound boneless skinless chicken breasts cut into bite sized pieces (453.6 grams)
- 1 cup frozen peas (170 grams)
- 1 sheet puff pastry thawed, see note 2
- 1 egg whisked
Instructions
- Preheat your oven to 375 degrees Fahrenheit. Spray a 2-quart casserole dish with cooking spray. See note 1.
- Melt the butter in a large skillet or a large soup pot. Add the carrots, onion, celery, and garlic. Season with salt and pepper and sauté until the vegetables are soft, about 5 to 7 minutes. 4 tablespoons unsalted butter, 2 large carrots, 2 celery stalks, 1 small yellow onion, 2 cloves garlic, 1 teaspoon salt, 1/2 teaspoon black pepper
- Whisk in the flour. (It will look very gummy, but you are on the right track.) Then slowly whisk in the chicken stock, scraping up any browned bits. While you want to go slowly, this should only take about a minute. Whisk in the milk, thyme, and add in 2 bay leaves. Bring to a simmer. 1/2 cup all purpose flour, 2 1/2 cups chicken broth, 1 cup milk, 1/2 teaspoon dried thyme, 2 bay leaves
- Add in the chicken and cook for 10 minutes or until the chicken is cooked through. Discard the bay leaves and stir in frozen peas. Pour into the prepared casserole dish. 1 pound boneless skinless chicken breasts, 1 cup frozen peas
- Top the casserole dish with the puff pastry. You can do this as a whole sheet, cutting a few holes to vent. Or you can cut the puff pastry into strips and weave it into a lattice top. See the video for a step by step on how to do this. Then brush the puff pastry with the egg wash. 1 sheet puff pastry, 1 egg
- Bake for 25 to 35 minutes or until the puff pastry is golden brown. Allow to cool for 10 minutes before dishing up.
Recipe Video
Notes
- This can be made in a 9 by 13 inch baking dish, but you will need more puff pastry to cover the top.
- I love using puff pastry over using biscuits to top the filling. The puff pastry is thinner than biscuit dough and it is easier for it to cook through while the casserole bakes. Plus, it looks so pretty. If you want to make this 100% from scratch you could use my pie crust recipe .
did you make this
Chicken Pot Pie Casserole
Facebook
Twitter
Pinterest
Youtube
Newsletter
Chicken Noodle Casserole
Chicken Broccoli Rice Casserole
Amazing Chicken Tetrazzini Recipe
Chicken Bacon Ranch Casserole
Instagram
Facebook
Youtube
Newsletter
Chicken Pot Pie Casserole
Ingredients
- 4 tablespoons unsalted butter (56.5 grams)
- 2 large carrots peeled and sliced
- 2 celery stalks diced
- 1 small yellow onion diced
- 2 cloves garlic minced
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 cup all purpose flour (60 grams)
- 2 1/2 cups chicken broth (566.9 grams)
- 1 cup milk (227 grams)
- 1/2 teaspoon dried thyme
- 2 bay leaves
- 1 pound boneless skinless chicken breasts cut into bite sized pieces (453.6 grams)
- 1 cup frozen peas (170 grams)
- 1 sheet puff pastry thawed, see note 2
- 1 egg whisked
Instructions
- Preheat your oven to 375 degrees Fahrenheit. Spray a 2-quart casserole dish with cooking spray. See note 1.
- Melt the butter in a large skillet or a large soup pot. Add the carrots, onion, celery, and garlic. Season with salt and pepper and sauté until the vegetables are soft, about 5 to 7 minutes. 4 tablespoons unsalted butter, 2 large carrots, 2 celery stalks, 1 small yellow onion, 2 cloves garlic, 1 teaspoon salt, 1/2 teaspoon black pepper
- Whisk in the flour. (It will look very gummy, but you are on the right track.) Then slowly whisk in the chicken stock, scraping up any browned bits. While you want to go slowly, this should only take about a minute. Whisk in the milk, thyme, and add in 2 bay leaves. Bring to a simmer. 1/2 cup all purpose flour, 2 1/2 cups chicken broth, 1 cup milk, 1/2 teaspoon dried thyme, 2 bay leaves
- Add in the chicken and cook for 10 minutes or until the chicken is cooked through. Discard the bay leaves and stir in frozen peas. Pour into the prepared casserole dish. 1 pound boneless skinless chicken breasts, 1 cup frozen peas
- Top the casserole dish with the puff pastry. You can do this as a whole sheet, cutting a few holes to vent. Or you can cut the puff pastry into strips and weave it into a lattice top. See the video for a step by step on how to do this. Then brush the puff pastry with the egg wash. 1 sheet puff pastry, 1 egg
- Bake for 25 to 35 minutes or until the puff pastry is golden brown. Allow to cool for 10 minutes before dishing up.
Video
Notes
- This can be made in a 9 by 13 inch baking dish, but you will need more puff pastry to cover the top.
- I love using puff pastry over using biscuits to top the filling. The puff pastry is thinner than biscuit dough and it is easier for it to cook through while the casserole bakes. Plus, it looks so pretty. If you want to make this 100% from scratch you could use my pie crust recipe .
- Youtube
- Newsletter
