Chicken Pot Pie Casserole | Easy Bake Pot Pie Recipe

Chicken pot pie casserole is a take on classic comfort food that has been loved by many for generations. It's a hearty dish that's perfect for chilly evenings and is sure to fill you up.

Why This Will Be Your Go-To Comfort Food

• Delicious. All of the traditional flavors of chicken pot pie baked into a super easy casserole.
• Comforting. An incredibly filling meal that will remind you of a meal your grandma used to cook.
• Budget-friendly. Use some inexpensive ingredients to make a dinner that can easily feed a crowd.

What Is The Sauce Made Of In Chicken Pot Pie?

Many recipes you will find use canned cream of something soup to create a thick and flavorful filling. I, however, am not a fan of the taste or smell of said canned soup.

So, for this Chicken Pot Pie Casserole recipe, I use a combination of chicken broth, cream cheese, herbs, and a low carb thickening agent to help create something that is just as flavorful and indugent but is lacking some of the preservatives and sodium.

How Do You Keep The Bottom Crust From Getting Soggy In A Chicken Pot Pie?

The answer to this question in the case of this recipe is quite simple--don't have a bottom crust! After all, this isn't a traditional chicken pot pie, it's a chicken pot pie casserole!

The filling of the chicken pot pie can make the bottom crust soggy very easily because of the high moisture content. This is especially true if you have any leftovers. To avoid the unsavory texture of a soggy bottom crust (and some carbs) I chose to omit it completely.

Why Is My Chicken Pot Pie Soupy?

Typically a soupy filling inside of a chicken pot pie is because there is not enough flour used to create the roux.

For this recipe, I chose to use heavy cream and cheese so that I could avoid the need to make a roux entirely. This also allows you to adjust the level of thickness at the end right before you're ready to assemble your Chicken Pot Pie casserole.

Should I Cover My Pot Pie In The Oven?

It's not necessary to cover a chicken pot pie casserole while baking in the oven, but you can if you prefer.

Covering the casserole with aluminum foil can help prevent the pie crust from over-browning and becoming too crispy. If you do choose to cover the casserole, remove the foil for the last 5-7 minutes of baking to allow the crust to brown.

Alternatively, you can also lightly tent the foil over the top of the casserole to allow steam to escape while still protecting the dough.

Ingredients You'll Need

• Butter
• Minced Garlic
• Onion
• Celery
• Rotisserie Chicken
• Green Peas
• Chicken broth
• Salt
• Pepper
• Dried Thyme
• Heavy Cream
• Cheddar Cheese
• Refrigerated Pie Crust
• Egg

How To Make Chicken Pot Pie Casserole

This dish does require you to precook the filling before you bake the casserole just to ensure that the consistency is perfect without overbaking the top crust. I tried this both ways (a pour and cook method in a casserole dish and precooking the filling) and the precooked filling was worth the few extra minutes of prep on the stovetop.

For The Filling

1. Melt butter in a 3-quart pot over medium heat. Add onions, celery, and garlic and sauté for 2 minutes until the onion is translucent.
2. Add chicken, carrots, peas, broth, salt, pepper, and dried thyme.
3. Cook for 10 minutes until the vegetables have cooked through.
4. In a slow, steady stream, pour in the heavy whipping cream. Sprinkle the cheddar cheese and stir to mix. Allow the soup to simmer gently for 5 minutes and then serve hot.

For The Crust

While I use a premade crust for this dish, you do need to do a little more prep work other than just slapping it on top. Ensure your pie crust is completely defrosted and close to room temperature for the best results before you get started.

1. Preheat your oven to 4000F.
2. Place your prepared filling into a casserole dish.
3. Lay the sheet of refrigerated pie dough over the top of your filling.
4. Secure the edges of the pie crust to the casserole dish using a fork or pie crimper.
5. Beat an egg and use the egg wash to gently brush the top of the pie crust.
6. Cut a few slits in the top to allow steam to release.
7. Bake the Chicken Pot Pie Casserole for 15-20 minutes or until golden brown and flaky.

Variations

• Make it low carb. The filling in this chicken pot pie casserole is already low carb (note I said low carb, not keto). If you want to omit the pie crust for a completely safe low carb option, check out my Chicken Pot Pie Soup. It's nearly identical in flavor and skips the bake time.
• Add more veggies. Traditionally chicken pot pie is made with more vegetables like diced potatoes and green beans. If you don't mind the additional carbs and want to add a little more substance to your filling, feel free to add them.
• Use biscuits. Want to make this even more filling? Instead of baking a pie crust on top, chop up some premade biscuit dough and sprinkle them on top of the filling. Bake the same as directed with the pie crust, just skip the egg wash. Once the biscuits are golden brown and no longer doughy, your casserole is ready to eat.

What To Serve With It

Chicken pot pie casserole can be served with a variety of sides to make a complete and balanced meal. Not all of the options listed below are low carb, but this can make it a more filling meal if you're serving guests that aren't watching their carbs. Some of my favorite things to serve alongside it are:

• Salad- A simple green salad with lettuce, cherry tomatoes, and your favorite dressing can add a light and fresh component to the meal.
• Roasted or steamed vegetables- Roasted or steamed carrots, green beans, or Brussels sprouts are great side dishes that can be cooked in the oven while the casserole is baking.
• Mashed potatoes- A classic side dish that complements the hearty and creamy flavors of the casserole.
• Rice- Whether it's plain white rice or a flavorful side dish like Spanish rice or garlic herb rice, it provides a neutral base for the casserole.

No matter what side dishes you choose, they will complement the delicious flavors and textures of the chicken pot pie casserole, making it a comforting and satisfying meal.

How Long Does It Last?

A chicken pot pie casserole can last in the refrigerator for up to 4 days, as long as it's stored properly. To store, let the casserole cool completely, then cover it with plastic wrap or aluminum foil.

When ready to eat, reheat the casserole in the oven or microwave until it's heated through.

More Easy Casserole Recipes

• Broccoli Chicken Casserole
• Cheeseburger Casserole
• Chicken Bacon Ranch Casserole

Pin It!

If you love this Chicken Pot Pie Casserole as much as we do, make sure you share the recipe with your friends on Facebook and Instagram so they can try it too! Don't forget to Pin it so you can make it again soon.

Don't forget to check out my other Keto cookbooks.

Keto Instant Pot, Keto Fat Bombs, Sweets, & Treats, and Easy keto in 30 minutes.