Chicken Pot Pie Casserole Recipe
This Chicken Pot Pie Casserole recipe packs all the comforting flavors of the traditional pie into a super easy, layered casserole. Flaky puff pastry teams up with a creamy, dreamy chicken and veggie filling for a dinner win on busy nights. Perfect when you crave something hearty but want to keep things simple!
Why You Will Love Making Chicken Pot Pie Casserole
Here’s why you’ll be making this tasty comfort food on repeat:
- Simple Ingredients: Uses everyday ingredients like chicken, veggies, and puff pastry.
- Comfort Food Classic: It’s the ultimate comfort dish, perfect for chilly evenings.
- Family Favorite: Guaranteed to please the crowd, making it a go-to for family dinners.
- Quick Prep: Minimal prep involved, which is ideal for a busy weeknight.
- Versatile: Easy to tweak with whatever veggies you have on hand or need to use up.
- Make Ahead: Great for preparing in advance, saving you time when you need it most.
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.
Making this chicken pot pie casserole is a breeze. Just follow these simple steps and you’ll have a delicious dish ready in no time.
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.
Cook the Chicken
Bring a pot of water to a boil, add the chicken breasts, and let them cook for about 30 minutes, or until they’re fully cooked through. Once done, let the chicken cool a bit, then shred it using two forks. 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 onions and minced garlic cloves, and sauté for about 5-7 minutes until they soften. 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. 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.
Layer it Up
Preheat your oven to 180°C (350°F). Grease your baking dish, 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 mixture, and finish with a final layer of pastry. Brush the top with beaten egg white to get that gorgeous golden finish.
Bake to Perfection
Pop the 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!
Recipe Notes and Expert Tips
Nailing this chicken pot pie casserole is easy with these handy tips:
- 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 veggies 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: 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.
- 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.
How to Store Leftover Chicken Pot Pie Casserole
Got leftovers? No problem! Here’s how to keep that chicken pot pie casserole tasting fresh:
- Cool Before Storing: Allow the casserole to cool completely before you stash it in the fridge.
- Refrigerate: Store leftovers in an airtight container in the refrigerator for up to 3-4 days.
- Reheat: To reheat, pop it back in the oven at 350°F until it’s heated through and the pastry crisps up again. Microwaving might make the pastry soft, so the oven is your best bet for keeping that texture just right.
- Freezing: If you want to keep it longer, chicken pot pie casserole freezes well. Just wrap it tightly and freeze for up to 2 months. Thaw in the fridge overnight before reheating in the oven.
Our Top Money-Saving Tips for This Recipe
Check out these savvy shopping tips to stretch your dollar further:
- Frozen Veg: Frozen mixed vegetables are a great, cost-effective alternative to fresh and they’re already chopped.
- Meat Alternatives: Use less expensive proteins like turkey or even tofu to mix things up and save.
- Plan Leftovers: Integrate any unused ingredients into other meals throughout the week to maximize your grocery haul.
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.
Crusty Bread
You can’t go wrong with a slice of warm, crusty bread. It’s perfect for soaking up any creamy sauce left on your plate. Whether it’s a chunk of baguette or a slice of artisan sourdough, bread makes every bite better.
More Casserole Dishes You Will Love
- Chicken and Rice Casserole Recipe
- Easy Chicken Casserole Recipe
- Cheeseburger Casserole Recipe
- Cowboy Casserole Recipe
- Tuna Casserole Recipe
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Chicken Pot Pie Casserole Recipe
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
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 veggies 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: 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.
- 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.
Storage and Reheating Instructions
- Cool Before Storing: Allow the casserole to cool completely before you stash it in the fridge.
- Refrigerate: Store leftovers in an airtight container in the refrigerator for up to 3-4 days.
- Reheat: To reheat, pop it back in the oven at 350°F until it’s heated through and the pastry crisps up again. Microwaving might make the pastry soft, so the oven is your best bet for keeping that texture just right.
- Freezing: If you want to keep it longer, chicken pot pie casserole freezes well. Just wrap it tightly and freeze for up to 2 months. Thaw in the fridge overnight before reheating in the oven.
