Chicken Pot Pie Casserole
Add Preferred SourceChicken Pot Pie Casserole has the creamy chicken and vegetable filling of classic pot pie, but in an easier casserole with layered puff pastry instead of a traditional pie crust. The top bakes flaky, the lower layers soften into the filling, and rotisserie chicken works as a quick shortcut.
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Why This Recipe Works
This casserole uses three layers of puff pastry, so you get pastry in every bite instead of just a top crust. The top layer bakes up golden and flaky, while the layers underneath soften into the creamy filling, which is exactly what gives this recipe its casserole texture.
Boiled chicken is the base method because it is simple, dependable, and easy to shred into the sauce. When you need a faster option, rotisserie chicken works well too and cuts down on prep.
If you’re in a comfort-food mood and have leftover chicken, then take a look at my chicken casserole recipes
Ingredients You’ll Need
You’ll need all the ingredients in the photograph below.
How to Make Chicken Pot Pie Casserole with Step-By-Step Instructions
A complete printable recipe and the measurements in both US customary and metric are available in the recipe card below.
You’ll love how this recipe comes together in clear, simple steps, with a creamy filling layered between pieces of puff pastry and baked until golden.
Prepare the Puff Pastry
Start by cutting the puff pastry sheets into medium-sized triangles, about 2 inches each. This will form the delicious layers in your casserole.
I use a simple stainless steel pizza cutter for this; it glides through without dragging or tearing the dough and makes the process way quicker than using a knife.
Cook the Chicken
Bring a pot of water to a boil, add the chicken breasts (you could also use shredded rotisserie chicken and skip this step), and let them cook for about 30 minutes, or until they’re fully cooked through.
Shortcut option
Use shredded rotisserie chicken instead of boiling chicken breasts when you want to save time.
Once done, let the tender chicken cool slightly, then shred it using two forks or a hand mixer if I’m feeling lazy. (It’s a trick I picked up when meal prepping a bunch of shredded meat—seriously a game changer.) Remember to save the chicken broth for later!
Sauté the Vegetables
Heat up a non-stick large skillet over medium-high heat. Add a splash of olive oil and a knob of butter. Once they’re hot and bubbly, toss in the diced yellow onion and minced garlic cloves, and sauté for about 5-7 minutes until they soften.
I use a 12-inch nonstick skillet that’s wide enough to cook everything evenly without spilling over the sides. Next, add the chopped celery and carrots, cooking for a few more minutes before stirring in the frozen peas.
Make the Creamy Sauce
Sprinkle in the flour and stir well to combine with the veggies. Pour in the heavy cream (or half-and-half if you prefer) and stir until you have a smooth, thick mixture. I like to use a silicone spatula here, it scrapes the skillet clean and helps prevent the sauce from sticking and burning.
Before you layer everything together, the sauce should look thick and creamy, not loose or watery. It should coat the chicken and vegetables well so the casserole holds together once baked.
Remove the skillet from the heat and season with thyme, salt, and pepper. Adjust the thickness by adding a bit of the reserved chicken broth if needed.
Create the Chicken Mixture
Gently fold the shredded chicken into the skillet. Continue to stir until the chicken and vegetables are well combined with the creamy mixture.
This will help to distribute the flavors evenly and ensure that every bite is packed with a perfect blend of chicken, vegetables, and sauce.
Layer it Up
Preheat your oven to 180°C (350°F). Grease your baking dish. I use my ceramic casserole dish; it holds heat well and looks great for serving too. Keep the puff pastry cold, let the filling cool slightly before layering, and avoid making the sauce too loose or the pastry layers will turn heavy.
Then start layering: begin with a third of your puff pastry triangles at the bottom, followed by half of the chicken mixture.
Add another layer of pastry, then the rest of the chicken pot pie filling, and finish with a final layer of pastry. Brush the top with beaten egg white to get that gorgeous golden finish on the top crust.
Bake to Perfection
Pop the prepared baking dish into the oven and bake for about 25 minutes, or until the pastry is puffed and golden brown.
Serve hot, and enjoy the comforting goodness of your homemade chicken pot pie casserole!
When I’m making it to bring to someone else, I slide the dish into my insulated casserole carrier, which keeps it warm and upright and has seriously saved me from more than one spill-in-the-car disaster.
Only the top layer turns crisp. The pastry layers underneath stay soft as they bake into the creamy filling, which gives this casserole a different texture from a classic pot pie with one top crust.
Equipment
- Handheld electric mixer
Ingredients
- 2 puff pastry sheets
- 2 chicken breasts
- 1 tablespoon olive oil
- 1 tablespoon butter
- 1 onion diced
- 2 garlic cloves minced
- 1 cup celery chopped
- 1 cup carrots chopped
- 1 cup frozen peas
- 2 tablespoons all-purpose flour
- 1 cup chicken broth
- 2 cups heavy cream or half and half
- 2 teaspoons thyme
- Salt and pepper
- 1 egg white
Video
Instructions
- Cut the puff pastry into medium-sized triangles (around 2 inches).2 puff pastry sheets
- Bring a pot of water to a boil and add the chicken breasts, cook for 30 minutes, or until cooked through.2 chicken breasts
- Once it’s cooked through, let it cool. Reserve the chicken broth and shred it with two forks.
- Heat a non-stick skillet to medium-high and add the olive oil and butter. Once they are mixed and melted.1 tablespoon olive oil, 1 tablespoon butter
- Add the onion and garlic cloves. Cook for 5-7 minutes or until they soften.1 onion, 2 garlic cloves
- Add the celery and carrots and cook for a few more minutes. Add the peas.1 cup celery, 1 cup carrots, 1 cup frozen peas
- Add the flour and mix well. Add the heavy cream and mix well. Remove from the heat and season with thyme, salt and pepper. (You can adjust the thickness with the chicken broth if needed).2 tablespoons all-purpose flour, 1 cup chicken broth, 2 cups heavy cream, 2 teaspoons thyme, Salt and pepper
- Preheat the oven to 180ºC. Grease a baking dish and layer ⅓ of the puff pastry triangles at the bottom. Top with ½ of the chicken mixture. Now add another puff pastry layer and another chicken mixture layer. Finish with a last puff pastry layer and brush it with egg white.1 egg white
- Bake for 25 minutes or until golden brown.
- Serve and enjoy!
Notes
- Puff Pastry: Make sure your puff pastry dough is thawed but still cold when you use it. This helps it puff up into those beautiful, flaky layers.
- Chicken: While boiling chicken is simple, you can also use leftover rotisserie chicken or even leftover turkey for a twist.
- Vegetables: Feel free to swap in different fresh vegetables depending on what’s in season or what you have in the fridge. Green beans, corn, and even mushrooms make great additions.
- Thickness: If the sauce feels too thick, add more chicken broth to thin it out. If it’s too thin, a little extra flour can help thicken it up.
- Season Well: Don’t forget to taste and adjust the seasoning with salt and black pepper before baking. Sometimes a pinch more salt brings out all the flavors.
- Golden Top: Egg wash; For an extra golden, crispy top, try brushing the top pastry pie crust layer with a mixture of egg yolk and a splash of water. I use a small silicone basting brush—it’s way easier to clean than the old-school bristle ones, and it gives a nice even coat.
- Herbs: Thyme is traditional, but rosemary or a bit of sage could add a nice twist to your casserole.
- Make Ahead: Assemble it a day in advance and keep it covered in the refrigerator. Just pop it in the oven when you’re ready to bake. If baking straight from the fridge, add 5 to 10 minutes to the baking time and cover loosely with foil if the top is browning too fast.
- And if you’ve got chicken to use up this week, my go-to chicken dinner recipes that don’t cost a fortune are a good place to start.
Nutrition
SERIOUSLY GOOD
CASSEROLES
37 EASY RECIPES designed for days when you want one dish to do all the work for you. Expect rich, mouthwatering layers that are just begging to be on your dinner table.
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How to Store Leftover Chicken Pot Pie Casserole
Let your chicken pot pie casserole cool completely before storing it in an airtight container in the fridge, where it’ll stay fresh for up to 3–4 days. I use these glass containers with lids; they stack well, and you can see exactly what’s inside.
When you’re ready to reheat, the oven is the best way to reheat it. Heat it to 350°F until it’s warmed through and the pastry crisps back up nicely. The filling warms through well either way, but the top pastry stays much crispier in the oven than it does in the microwave.
If you want to freeze it, just wrap it tightly in plastic wrap, and it’ll keep for up to 2 months. When you’re ready to enjoy it again, thaw it overnight in the fridge and reheat in the oven.
Our Top Money-Saving Tips for This Recipe
Check out these savvy shopping tips to stretch your dollar further:
- Use rotisserie chicken or leftover turkey
- Use frozen vegetables instead of chopping carrots, celery, and peas separately. Frozen veggies are often less expensive than fresh
- Stretch the filling with extra fresh vegetables instead of swapping the core protein identity
What to Serve with Chicken Pot Pie Casserole
Deciding what to pair with your chicken pot pie casserole can be just as important as the main dish! Here are a few ideas that complement its hearty, comforting nature.
Steamed Vegetables
For a healthy side, steam some seasonal vegetables like broccoli, asparagus, or green beans. Just a bit of butter, salt, and pepper can enhance their natural flavors, making them a simple but delicious accompaniment.
Roasted Root Vegetables
Try roasting a mix of root vegetables like carrots, parsnips, and sweet potatoes. Their sweetness and slight caramelization offer a delightful contrast to the creamy, savory elements of the casserole.
If you love the classic version too, here’s my easy chicken pot pie with a flaky puff pastry crust.
More Casserole Dishes You Will Love
If you love prep-ahead casseroles, then you should take a look at these easy recipes.
- Try my easy chicken and rice casserole recipe
- This chicken casserole is always a good idea
- If you want comfort food with beef, make cheeseburger casserole
- When you need something extra filling, cowboy casserole that’s hearty and budget-friendly hits the spot
- For a pantry-style classic, try tuna casserole
hi Jane,
i’ve read the full directions (with pictures) and the recipe. At no point do you say add the chicken to the broth mixture, so i am confused on when to do this.
Thank you for catching that omission, Jay! I apologize for the error in the recipe. We’ve updated it with the correct instructions.
And I don’t see where you edited to say when to add the chicken back.
Thank you for catching that! I’ll make sure the instructions are clear and note when to add the chicken back.
This recipe looks like it’ll be a new family favorite! So cozy and delicious.
Thank you Riah! Let me know how it turns out when you try it!
What size baking dish?
Great question! A 9×13-inch baking dish works best for this recipe.
I have made this recipe a few times. The first time I followed recipe exactly, the other times I used biscuits because I didn’t have pastry,corn and peas because I didn’t have carrots, whole milk because I didn’t have cream. Every time has come out Fantastic!! I love this recipe and thank you so much for sharing it with me.
I love the way that you followed the recipe and then made it your own and really pleased that it came out perfect 🙂
Delicious!!! Tried to tag y’all on IG!!!
I hope you enjoyed it. Happy eating!
Hi Mandy, I see the 3 different layers of puff pastry. Only the top layer browns, what is the texture of the other 2 layers when cooked?
The layers underneath stay soft from the filling.They don’t crisp up like the top but they create a nice contrast in texture with a golden, flaky top and tender layers inside.
What size casserole dish are you using please?
OMG how did I completely miss that!! I use a 9×13 for all of my casserole dishes. Thank you so much for pointing that out – would love to know how it turned out for you!