Chicken Pot Pie Casserole

This easy Chicken Pot Pie Casserole combines tender rotisserie chicken, vegetables, and a rich, creamy homemade sauce under a flaky refrigerated pie crust. It delivers all the comforting flavors of classic chicken pot pie without canned soup or the work of preparing a bottom crust.

4.73 from 126 votes

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Course: Main Courses

Cuisine: American

Keyword: Chicken Pot Pie Casserole, Chicken Pot Pie Casserole Recipe, Pot Pie Casserole

Prep Time: 10

Cook Time: 40

Total Time: 50

Servings: servings

Calories: 359kcal

Author: AshleyThompson

Ingredients

2 tbsp Salted Butter
2 tbsp Garlic Minced
4 cups Rotisserie Chicken
1 cup Frozen Peas and Carrots
1 cup Chicken Broth
1 1/2 tsp Kosher Salt
1/2 tsp Black Pepper
1 tsp Thyme
1 cup Heavy Cream
1 cup Cheddar Cheese shredded
1 Refrigerated Pie Crust
1 Egg

Instructions

For The Filling

Melt butter in a pot over medium heat. Add the minced garlic and cook over low heat 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 for 5 minutes.

For The Crust And Assembly

Preheat your oven to 400F.
Place your prepared filling into a casserole dish.
Lay the sheet of refrigerated pie dough over the top of your filling.
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.

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