Chicken Pot Pie Casserole

This Chicken Pot Pie Casserole combines tender rotisserie chicken, vegetables, and a rich homemade cream sauce under a flaky refrigerated pie crust. With no bottom crust and no canned cream soup, it delivers classic chicken pot pie flavor with less preparation and assembly.

Why This Will Be Your Go-To Comfort Food

• Easy. Rotisserie chicken and refrigerated pie crust reduce preparation time for a quick meal.
• No Canned Soup. The creamy filling is made with broth, cream, cheese, vegetables, and seasonings.
• No Soggy Bottom. A single top crust stays flaky while keeping assembly simple.
• Family Friendly. Creamy chicken, vegetables, and pastry create familiar comfort-food flavors.
• Make Ahead. Prepare the filling in advance, then add the crust shortly before baking.

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, herbs, shredded cheese, and heavy cream 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.

I prefer my filling to be thick enough to coat the back of a spoon for this casserole. Since there is no bottom crust to get soggy, you can leave the filling thinner than a traditional pot pie. If you want it thicker than this, simply add more veggies or let the filling reduce longer on the stovetop to produce a thicker result.

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- Used to soften the vegetables and build the base of the filling.
• Garlic- Adds aromatic flavor without relying on canned soup.
• Rotisserie Chicken- Provides fully cooked chicken and keeps preparation fast. Remove the skin and shred or dice the meat.
• Frozen Peas and Carrots- Add color, sweetness, and vegetables without additional chopping.
• Chicken Broth- Creates the savory base of the sauce. Use low-sodium broth if the rotisserie chicken is heavily seasoned.
• Heavy Cream- Adds richness and helps create a creamy filling.
• Cheddar Cheese- Adds flavor and body. Freshly shredded cheese generally melts more smoothly.
• Thyme (or other fresh herbs)- Provides the familiar herbal flavor associated with chicken pot pie.
• Refrigerated Pie Crust- Forms the flaky top crust without requiring homemade pastry.
• Egg- Creates a glossy, golden egg wash.

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

Melt the butter in a pan over medium heat. Add garlic and sauté for 1-2 minutes, until fragrant.

Add chicken, carrots, peas, broth, salt, pepper, and dried thyme. Cook for 10 minutes, until the vegetables have cooked through. In a slow, steady stream, pour in the heavy whipping cream. Sprinkle the cheddar cheese and stir to mix. Allow the filling to simmer gently over low heat for 5 minutes.

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 close to room temperature for the best results before you get started.

Preheat your oven to 400°F. Place your prepared filling into a casserole dish.

Stretch and shape the pie crust to fit the top of a 9x13 baking dish. Allowing it to come to room temperature first makes it easier to manipulate. Be careful not to overwork the dough. This can make it tough.

Secure the edges of the pie crust to the casserole dish using a fork or pie crimper.

Beat an egg and use the egg wash to gently brush the top of the pie crust. Cut a few slits in the top to allow steam to release.

Bake the Chicken Pot Pie Casserole for 15-20 minutes or until golden brown and flaky.

Variations

• Biscuit Topping. Use refrigerated biscuits as a topping instead of the pie crust. Bake at 375F for 22-25 minutes, or until the biscuits are cooked through.
• Puff Pastry. Add thawed puff pastry over the prepared filling. Bake according to the puff pastry package for a fluffier and flakier crust.
• Turkey Pot Pie Casserole. Replace the chicken with cooked turkey. It's a great way to use up holiday leftovers.
• More Vegetables. Add green beans, corn, mushrooms, or potatoes to the filling. Just ensure they are all precooked before placing the crust on and finishing the casserole in the oven.
• Herb Variation. Add a tsp of rosemary, sage, or parsley instead of or in addition to the thyme.
• No-Crust Filling. For a lower-carb option, check out my Low Carb Chicken Pot Pie Soup instead.

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 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 at 350°F for 5-15 minutes or until it's warmed through. If you are in a rush, you can microwave a single portion for 2-3 minutes. Reheating in the microwave is quicker, but it will cause the crust to become extremely soft.

Can You Freeze It?

If you choose to freeze your leftovers, it is best to do it in individual portions for quicker thawing.

When you're ready to enjoy, allow the leftovers to defrost in the refrigerator overnight before reheating according to the instructions listed above.

Frequently Asked Questions

How do I know when the casserole is done?

The crust should be deeply golden rather than pale or doughy, and the filling should bubble near the edges. Since the chicken is already cooked, the primary goals are heating the filling completely and baking the crust.

Can I use leftover chicken?

Yes. Use cooked, shredded or diced chicken and measure it according to the recipe card.

More Of Our Best Casserole Recipes

• Broccoli Chicken Casserole
• Cheeseburger Casserole
• Chicken Bacon Ranch Casserole
• Tuna Casserole
• Frito Pie

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