Chicken Pot Pie Casserole
Chicken pot pie was one of my favorite things growing up, but I also love casseroles so you know I had to combine the two. Traditional pot pie meets delicious casserole and the combo is scrumdidlyumptious.
This recipe is made with shredded chicken, frozen mixed vegetables and a puff pasty buttery crust but lightened up so it doesn’t feel too heavy.
Why you’ll love this easy chicken pot pie recipe:
- 41 grams of protein.
- An easy weeknight meal made with simple ingredients.
- Taste of a classic chicken pot pie but lighter.
What is a chicken pot pie, anyway?
A classic chicken pot pie has a creamy gravy mixture of meat and veggies cooked in a pie crust. Basically, a heavy and rich deep dish meat pie. This pot pie is a lighter version of that and uses puff pastry instead of pie crust. Being in casserole form makes it easier to throw together with the same homey comforting taste.
These are the main ingredients and substitutions. See the recipe card below for the full ingredients list and instructions for this Chicken Pot Pie Casserole.
Variations and Substitutions
- Use chicken thighs or rotisserie chicken.
- Use chopped chicken vs. shredded for a classic pot pie.
- Any combination of frozen vegetables or add green beans.
- I prefer whole milk to give it a nice creaminess but you can use low-fat or almond milk. Note the texture will change.
- Use a gluten-free pasty to make this gluten-free.
- To make this dairy-free swap the butter for coconut oil and milk for a dairy-free alternative.
How to make chicken pot pie casserole (a step-by-step visual guide):
Step 1: Make chicken
Pre-heat the oven to 375. Spray a 9 x 13 casserole dish with cooking spray.
Shred the chicken: Add chicken breasts to a pot of boiling water with a pinch of salt. Boil until done and no longer pink on the inside, approximately 20 minutes.
Remove the chicken and shred with two forks. Add the paprika, garlic powder, onion powder, salt, pepper, thyme and oregano to the chicken (image 1).
Stir together well to coat the chicken (image 2).
Step 2: Make the creamy filling
Add butter to a large skillet over medium and melt. Once melted add onions and garlic (image 3).
Cook and stir until the onions are translucent (image 4).
Add flour and 2 tbsp. broth and stir until onions are well coated (image 5).
Slowly add milk to the mixture while stirring (image 6).
Slowly add the broth to the mixture (image 7).
Season well with salt and pepper, stir everything together and simmer until the sauce thickens (image 8). The consistency should be similar to potato soup.
Step 3: Combine ingredients
Transfer the chicken, vegetables and sauce mixture to the prepared casserole dish (image 9).
Stir to evenly mix everything together (image 10).
Step 4: Top with crescent rolls
Unroll the crescent rolls and place them over the top of the mixture trying to cover the dish as best you can (image 11).
Bake for 20 minutes until the top is golden brown and cooked through. Remove from the oven and serve (image 12).
Serving and storing
Your pot pie casserole is a complete meal in itself. Serve with a nice green salad for balance.
Store leftovers in an airtight container in the fridge for up to three days. I suggest reheating in the oven and broiling for the last few minutes to return the top crust back to a flaky crispy roll.
If you like this casserole be sure to check out some of our others!
- The Best Chicken and Waffle Casserole Recipe
- Mississippi Chicken Casserole Recipe
- Brioche French Toast Casserole
Chicken Pot Pie Casserole
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- 1.5 lbs. boneless skinless chicken breast
- 1 tsp. paprika
- 1 tsp. garlic powder
- 1 tsp. onion powder
- 1 tsp. salt
- black pepper
- 1/4 tsp. dried thyme
- 1/4 tsp. dried basil
- 1/4 tsp. dried oregano
Pot Pie Casserole
- chicken breast, shredded and seasoned per above
- 1 tbsp. butter
- 1 garlic clove minced
- 1/2 yellow onion chopped
- 2 tbsp. chicken broth used first
- 1/4 cup all-purpose flour
- 2/3 cup whole milk
- 1/2 cup chicken broth
- 1 cup frozen corn 160g
- 1 cup frozen peas and carrots 160g
- salt and pepper to taste
- 8 crescent rolls 1 full sheet of rolls
For the chicken
- Add chicken breasts to a pot of boiling water with a pinch of salt. Boil until done and no longer pink on the inside, approximately 20 minutes. When the chicken is done, remove from the water and shred with a fork. Pour out the water from the pot and return the shredded chicken to the empty pot. Add all seasonings and stir together well to coat the chicken.
For the pot pie casserole
- Pre-heat the oven to 375. Spray a 9 x 13 inch baking dish with cooking spray.
- Add butter to a pan over medium and melt. Once melted add onions and garlic, cook and stir until onions are translucent. Add the flour and 2 tbsp. Chicken broth and stir until onions are well coated.
- Slowly add the milk and broth and stir. Season well with salt and pepper, stir everything together and simmer until the sauce thickens. The consistency should be similar to a potato soup.
- Transfer the chicken, vegetables and sauce mixture to the prepared casserole dish and stir to evenly tix everything together.
- Unroll your crescent rolls and either place them along the top as is OR using a rolling pin roll them into one single sheet and lay across the top of the chicken mixture.
- Bake for 20-25 minutes until the top is golden brown and cooked through. Remove from the oven and serve.
- Nutritional information and serving sizes are estimates and will vary with substitutions.
- You can prep your chicken before and leave in the fridge until you’re ready to make the casserole or move directly onto the next steps. It may take slightly longer to cook since your chicken will be straight out of the fridge. Alternatively you can warm the chicken prior to using it in the casserole.
- If you want to make a lasting impression you can absolutely cut the crescent rolls into strips and weave them along the time of the casserole. For times sake, we’re just laying it out in a single sheet.