Chicken Pot Pie Casserole

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There’s something undeniably comforting about a warm, creamy, and flaky chicken pot pie. But when you transform it into a casserole, it becomes even easier to make while keeping all the rich flavors intact. I love how this recipe takes a classic dish and simplifies it without sacrificing taste. Instead of making a traditional pie crust, we use buttery puff pastry or biscuits for a golden, crispy topping that perfectly complements the creamy filling.

This Chicken Pot Pie Casserole is a weeknight dinner favorite in my home. It’s hearty, filled with tender chicken, vegetables, and a creamy sauce that brings everything together beautifully. Whether you’re cooking for your family or hosting friends, this dish is guaranteed to impress with its irresistible texture and flavor.

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Why You’ll Love This Chicken Pot Pie Casserole

• Easier than traditional pot pie – No need to roll out a crust! The puff pastry or biscuit topping makes things simple.
• Family-friendly – Everyone loves a creamy, comforting meal, and this casserole is a guaranteed hit.
• Great for leftovers – It reheats beautifully, making it a perfect meal prep option.
• Customizable – Use rotisserie chicken, leftover turkey, or even swap in different vegetables.
• Perfect comfort food – Creamy, savory, and rich, this dish feels like a warm hug in a bowl.

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What Kind of Puff Pastry Should I Use?

When it comes to making Chicken Pot Pie Casserole, the type of pastry you choose can change the texture of the dish. Puff pastry creates a light, flaky, and buttery topping that puffs up beautifully in the oven. If you prefer something heartier, refrigerated biscuits work just as well, giving the casserole a more rustic, doughy bite. I personally love using store-bought frozen puff pastry because it saves time while still delivering that golden, crispy top. Just be sure to thaw it properly before using!

If you don’t have puff pastry, crescent roll dough or even homemade biscuit dough can be great alternatives. The key is to cover the casserole with a topping that gets crispy while allowing the filling to stay creamy and delicious underneath.

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Options for Substitutions

One of the best things about this casserole is its flexibility. You can swap ingredients to suit your preferences or what you have on hand:

• Chicken – Use rotisserie chicken, leftover roasted chicken, or even turkey for a delicious variation.
• Vegetables – Traditional mixed vegetables like peas, carrots, and corn work great, but you can add mushrooms, green beans, or even spinach for extra nutrients.
• Creamy Base – Swap cream of chicken soup with homemade roux (butter, flour, and milk) or use cream of mushroom soup for a slightly different flavor.
• Topping – Instead of puff pastry, try biscuits, crescent rolls, or even a layer of mashed potatoes for a twist on shepherd’s pie.
• Dairy-Free – Use a dairy-free butter substitute and a plant-based milk alternative for a lactose-friendly version.

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Ingredients for This Chicken Pot Pie Casserole

Each ingredient in this casserole plays an important role in creating its rich, comforting flavor. Here’s what you’ll need:

• Cooked Chicken – The star of the dish! Use shredded rotisserie chicken, leftover baked chicken, or even turkey.
• Mixed Vegetables – A blend of peas, carrots, and corn adds sweetness, color, and texture. Fresh, frozen, or canned all work.
• Cream of Chicken Soup – This gives the casserole its signature creamy consistency. You can also make a homemade version with butter, flour, and milk.
• Chicken Broth – Helps create the perfect sauce, adding depth and richness.
• Milk – Balances out the thickness of the sauce and makes it extra creamy.
• Onion & Garlic – Sautéed onions and garlic bring a warm, aromatic base to the dish.
• Butter & Flour – If making your own sauce, these create a thick, velvety roux.
• Seasonings – Salt, black pepper, thyme, and parsley enhance the flavors and add that classic pot pie taste.
• Puff Pastry or Biscuits – The flaky, golden topping that makes this casserole irresistible. Make sure to thaw frozen puff pastry before using!
• Egg Wash – A simple mix of egg and water brushed over the pastry to give it a beautiful golden color.

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Step 1: Prepare the Chicken and Vegetables

If using raw chicken, cook and shred it beforehand. Rotisserie chicken or leftover cooked chicken works great for convenience. In a large skillet, sauté the diced onion and garlic in butter until soft and fragrant. Add the mixed vegetables and cook for a few minutes until they are slightly tender.

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Step 2: Make the Creamy Filling

Stir in the cream of chicken soup, chicken broth, and milk, mixing well to create a smooth, creamy sauce. If making your own sauce, whisk flour into the butter and onions, then slowly add the broth and milk while stirring to avoid lumps. Season with salt, black pepper, and thyme. Let it simmer until the mixture thickens.

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Step 3: Combine and Transfer to a Baking Dish

Add the cooked, shredded chicken to the creamy vegetable mixture and stir to coat everything evenly. Pour the filling into a greased casserole dish, spreading it out evenly.

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Step 4: Prepare the Topping

If using puff pastry, roll it out slightly and cut it into rounds or squares to place on top of the casserole. For biscuits, place them evenly over the filling. Brush the pastry or biscuits with an egg wash for a golden, crispy finish.

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Step 5: Bake Until Golden and Bubbly

Preheat your oven to 400°F (200°C). Bake the casserole uncovered for about 25-30 minutes, or until the puff pastry or biscuits are golden brown and cooked through. The filling should be hot and bubbly underneath.

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How Long to Cook the Chicken Pot Pie Casserole

This casserole bakes at 400°F (200°C) for 25-30 minutes until the topping is golden brown and the filling is bubbling. If using biscuits, check the center to make sure they are fully cooked through—sometimes they may need an extra 5 minutes. If the top is browning too quickly, you can loosely cover it with foil to prevent burning.

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Tips for Perfect Chicken Pot Pie Casserole

• Thaw puff pastry properly – If using frozen puff pastry, let it thaw in the fridge for a few hours or at room temperature for about 30 minutes. This ensures it bakes evenly.
• Don’t overfill the dish – Leave a little space at the top of the casserole dish so the filling doesn’t bubble over while baking.
• Brush with egg wash – A light egg wash on the puff pastry or biscuits will give them a shiny, golden-brown crust.
• Use a deep dish – A slightly deeper baking dish helps contain the filling and prevents spillage.
• Pre-cook the vegetables – If using frozen or fresh vegetables, sautéing them first ensures they are tender and evenly cooked.
• Let it rest before serving – Allow the casserole to sit for about 5 minutes after baking so the sauce thickens and doesn’t spill out when scooping.

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Watch Out for These Mistakes While Cooking

• Skipping the pre-cooked chicken – Using raw chicken in the casserole can lead to uneven cooking. Always use pre-cooked, shredded chicken for the best results.
• Not thickening the sauce enough – If your sauce is too runny before baking, it won’t thicken properly in the oven. Let it simmer until it reaches a creamy consistency.
• Overcrowding the topping – Leaving some gaps between puff pastry rounds or biscuits allows steam to escape, preventing sogginess.
• Forgetting the egg wash – Skipping this step can result in a dull, dry-looking crust instead of a golden, glossy finish.
• Not checking biscuit doneness – If using biscuits, make sure the center ones are fully cooked before serving, as they take longer to bake through.
• Using too much liquid – Extra broth or milk can make the casserole too soupy, so measure carefully.
• Skipping the resting time – Letting the casserole sit for 5-10 minutes before serving helps the filling set and makes scooping easier.
• Not seasoning enough – Taste the filling before baking and adjust the seasoning if needed for the best flavor.

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What to Serve With Chicken Pot Pie Casserole

This dish is rich and comforting, so pairing it with lighter sides balances the meal. Here are some great options:

1. Simple Green Salad

A crisp salad with fresh greens, cucumbers, and a light vinaigrette adds freshness to the meal.

2. Roasted Vegetables

Oven-roasted carrots, Brussels sprouts, or asparagus bring a touch of caramelized sweetness.

3. Garlic Mashed Potatoes

If you want extra comfort, serve this casserole with creamy mashed potatoes on the side.

4. Steamed Green Beans

Lightly steamed green beans with a bit of butter and lemon make a simple, healthy side.

5. Cranberry Sauce

A slightly tart cranberry sauce pairs surprisingly well with the creamy, savory flavors.

6. Crusty Bread

A warm slice of rustic bread is perfect for scooping up the creamy filling.

7. Sautéed Spinach

A quick sauté with garlic and olive oil adds a nutritious, flavorful side.

8. Fresh Fruit Salad

A mix of fresh berries, apples, and grapes brings a sweet contrast to the savory casserole.

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Storage Instructions

If you have leftovers, don’t worry—this Chicken Pot Pie Casserole stores and reheats beautifully!

• Refrigerator: Let the casserole cool completely before covering it with foil or transferring it to an airtight container. Store in the fridge for up to 3 days.
• Freezer: For longer storage, freeze individual portions or the entire casserole (before baking) for up to 3 months. Wrap tightly in plastic wrap and foil to prevent freezer burn. If freezing after baking, let it cool first, then store in freezer-safe containers.
• Reheating:
  • Oven: Cover with foil and bake at 350°F (175°C) for 20-25 minutes until heated through.
  • Microwave: Heat in 30-second increments until warm, but note that the topping may not stay crispy.
  • From Frozen: Thaw overnight in the fridge, then bake at 375°F (190°C) for about 30-35 minutes.

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Estimated Nutrition

This is a comforting dish, so it’s rich and hearty! Here’s an approximate breakdown per serving (based on six servings):

• Calories: ~450-500 kcal
• Protein: ~25g
• Carbohydrates: ~40g
• Fat: ~22g
• Saturated Fat: ~10g
• Fiber: ~4g
• Sodium: ~800mg

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Frequently Asked Questions

1. Can I use canned biscuits instead of puff pastry?

Yes! Canned biscuits work well and create a soft, doughy topping. Just make sure they are fully cooked in the center before serving.

2. How do I make this casserole from scratch without canned soup?

You can make a homemade sauce by whisking together butter, flour, chicken broth, and milk to create a thick, creamy base.

3. Can I make this casserole ahead of time?

Absolutely! Assemble the casserole, cover it, and store it in the fridge for up to 24 hours before baking. Add 5-10 minutes to the bake time if baking straight from the fridge.

4. What’s the best way to reheat leftovers?

For the crispiest results, reheat in the oven at 350°F (175°C) for 20 minutes. The microwave works, but the topping may soften.

5. Can I make this casserole with turkey instead of chicken?

Yes! Leftover turkey is a great substitute, especially after Thanksgiving.

6. How can I make this recipe dairy-free?

Use a dairy-free butter substitute, plant-based milk (like almond or oat milk), and a dairy-free cream alternative.

7. Can I add potatoes to this casserole?

Definitely! Diced, pre-cooked potatoes or even a mashed potato topping would work well.

8. How do I prevent the puff pastry from getting soggy?

Make sure your filling is thick before adding the pastry. Also, avoid covering the entire surface so steam can escape.

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Conclusion

This Chicken Pot Pie Casserole is a must-try comfort food that’s easy to make and packed with flavor. Whether you use puff pastry, biscuits, or a homemade topping, it’s a dish the whole family will love. If you enjoyed this recipe, be sure to save it on Pinterest and share it with friends and family. Happy cooking!

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