Chicken Pot Pie Casserole
Add Preferred SourceChicken Pot Pie Casserole is what I make when there’s cooked chicken to use up and I want the creamy, savory pot pie filling without the work of a full pie crust. Rotisserie chicken or last night’s roast goes straight into the sauce, and layered puff pastry does the rest.
The trick I settled on is layering the pastry all the way through instead of just capping the top, so there’s a bit of pastry in every forkful. Only the top layer bakes crisp and golden; the layers underneath soften into the filling, and that’s what makes it a casserole rather than a pie.
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Why You’ll Love This Recipe
- Layering puff pastry through the whole dish gives you pastry in every serving, with a golden top and softer layers worked into the filling, not just a lid.
- Rotisserie chicken or leftover roast chicken drops the hands-on time and turns cooked chicken you already have into dinner.
- Frozen peas and a bag of chopped carrots and celery keep the prep short and the shopping list simple.
- One 9×13 dish feeds six, so it covers a family dinner with leftovers for lunch the next day.
- The whole filling comes together in one skillet, so you’re not left with a sink full of pans.
Ingredients You’ll Need
Here’s what’s worth a note before you start. The printable card below has the full list with quantities
- Puff pastry sheets: Keep them thawed but still cold when you cut and layer them. Cold pastry puffs into distinct flaky layers, while warm pastry turns greasy and dense. Cut it into rough 2-inch pieces.
- Chicken breasts: Boiling two breasts and shredding them is the base method, but shredded rotisserie chicken or leftover turkey works just as well and skips the cooking step.
- Heavy cream: This is what makes the sauce rich and thick enough to hold the layers together. Half-and-half works if you want it lighter, though the sauce sets thinner.
- Frozen peas: No need to thaw. They go in straight from the freezer and usually cost less than fresh once peas are out of season.
- Chicken broth: Save the broth from boiling the chicken if you go that route, or use a cup of store-bought broth if you’re using rotisserie or leftover chicken instead. You’ll use it to loosen the sauce if it turns too thick to spread.
- All-purpose flour: Just two tablespoons thickens the whole sauce. Add a little more if the filling still runs thin.
- Thyme: This is the herb that makes it taste like pot pie. Rosemary or a bit of sage will do if that’s what’s in the cupboard.
How to Make Chicken Pot Pie Casserole
A complete printable recipe and the measurements in both US customary and metric are available in the recipe card below.
Cut the puff pastry
Cut the thawed, still-cold puff pastry sheets into rough triangles about 2 inches across. These form the layers, so keep them cold in the fridge until you’re ready to build the dish.
Cook and shred the chicken
Bring a pot of water to a boil, add the chicken breasts, and cook for about 30 minutes, until they reach 165°F (74°C) in the thickest part.
Let them cool slightly, then shred with two forks. Reserve the cooking broth, because you’ll want it for the sauce.
To save time, skip this step and use shredded rotisserie chicken instead, and grab a cup of store-bought broth for the sauce.
Make the creamy filling
Heat a splash of olive oil and a knob of butter in a large nonstick skillet over medium-high heat. Add the diced onion and minced garlic and cook for 5 to 7 minutes, until soft.
Stir in the chopped celery and carrots, cook a few minutes more, then add the frozen peas straight from the bag.
Sprinkle in the flour and stir to coat the vegetables. Pour in the heavy cream and stir until the sauce is smooth and thick.
Take the skillet off the heat and season with thyme, salt, and pepper. If the sauce feels too thick, loosen it with a little reserved broth.
If it’s thin, let it cook down first; a watery filling makes the pastry layers heavy.
Fold in the chicken
Fold the shredded chicken through the sauce until every piece is coated. This is the step to get right, so don’t rush past it: the filling should look thick and creamy, not loose, so it holds together once baked.
Layer it up
Heat the oven to 350°F (180°C) and grease a 9×13 baking dish. Lay a third of the pastry pieces across the bottom, spread half the chicken filling over them, then add another third of the pastry and the rest of the filling.
Finish with a top layer of pastry and brush it with beaten egg white for a golden finish.
Bake to perfection
Bake for about 25 minutes, until the top is puffed and golden brown. Let it settle for a few minutes before you cut in; it slices cleaner that way.
Recipe Notes and Expert Tips
- Keep the pastry cold right up until it goes in the oven. Cold pastry is what gives you the flaky top; if it warms up while you work, chill it for a few minutes before baking.
- Let the filling cool slightly before you layer it. A screaming-hot filling starts melting the pastry before it bakes, and the lower layers turn heavy.
- Only the top layer crisps. The pastry underneath softens into the filling on purpose, so don’t wait for the lower layers to brown, because they won’t.
- Taste the filling before you start layering. A little more salt at that stage does more for the finished casserole than seasoning the top ever will.
- For a deeper golden top, brush the pastry with an egg yolk beaten with a splash of water instead of egg white.
Recipe Variations
- Shredded rotisserie chicken or leftover turkey stands in for the boiled breasts with no other change, and it’s a swap I’ve tested plenty and make most weeks.
- Green beans, corn, or mushrooms can take the place of some of the peas and carrots depending on what’s in the fridge; I’ve tested those swaps and the timing holds.
- Half-and-half in place of heavy cream lightens the filling, a change that’s supported but sets the sauce thinner, so cook it down a touch longer before layering.
- Biscuits or crescent rolls instead of puff pastry is a different build entirely, and I haven’t tested it here, so the layering and bake time won’t carry straight over.
How to Store Leftovers
Refrigerate leftovers within two hours of baking, in an airtight container, where they’ll keep for 3 to 4 days; get it into the fridge while it’s still warm rather than leaving it out to cool.
Reheat in the oven at 350°F (180°C) until heated through to 165°F (74°C), which crisps the top back up better than the microwave.
To freeze, wrap it well for up to 3 months and thaw overnight in the fridge before reheating, though the top softens once frozen.
Making it ahead is easy. Assemble the whole dish, cover, and refrigerate up to a day before baking; bake from the fridge, adding 5 to 10 minutes and covering loosely with foil if the top browns too fast.
What to Serve With Chicken Pot Pie Casserole
This is a rich, creamy main, so the sides that work best are the light, fresh ones. Steamed green beans, broccoli, or asparagus with a little butter and salt keep the plate from feeling heavy, and a crisp green salad does the same job in about two minutes.
For something warmer, roast a tray of carrots, parsnips, and sweet potatoes until the edges caramelize; their sweetness plays off the creamy filling.
And if you’d rather make it as a single pie than a layered casserole, my traditional chicken pot pie is the one to make.
FAQs
A 9×13 baking dish is right for this amount of filling and pastry. Go much smaller and the layers pile too deep to bake through evenly.
Yes. Only the top layer crisps up; the layers underneath bake into the creamy filling and stay soft. That soft-and-crisp contrast is the whole point of building it as a casserole.
Yes, and it’s the fastest way to make this. Shredded rotisserie chicken, leftover roast chicken, or turkey all go straight into the sauce; just skip the boiling step.
A thin sauce is the usual cause. Give it more time on the heat to reduce, or stir in a little more flour; a loose filling soaks into the pastry and never sets.
More Casserole Recipes You’ll Love
If you like a dinner you can layer up ahead of time, these prep-ahead casseroles are worth a look.
- Cheesy Chicken Casserole is the one to reach for, since it turns egg noodles and shredded chicken into a creamy weeknight dinner.
- Chicken and rice casserole is the hands-off pick, since the rice cooks right in the dish with the chicken.
- Cheeseburger Casserole is the pick for a beef night, since it feeds a crowd without much effort.
- Cowboy casserole with its tater tot top is the pick when you want something filling and easy to pull together.
- Tuna Casserole is the pantry-friendly classic, since it comes together from things you likely already have.
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
- Keep the puff pastry thawed but cold until it goes in the oven so it bakes into flaky layers.
- Fold the shredded chicken into the seasoned sauce before layering, so you build with a thick chicken filling, not sauce and chicken separately. (See held card contradiction in the review sheet – this is the missing card step.)
- Use shredded rotisserie chicken or leftover turkey in place of boiled chicken breasts to save time.
- Cook the sauce until it is thick before layering; loosen with reserved broth if needed, or add a little flour if it runs thin.
- Only the top pastry layer crisps; the layers underneath soften into the filling.
- For a deeper golden top, brush with an egg yolk beaten with a splash of water instead of egg white.
- Assemble the whole dish, cover, and refrigerate up to a day before baking; bake from the fridge, adding 5 to 10 minutes and covering loosely with foil if the top browns too fast.
Amazing!! I have made this twice and it’s perfect. I never knew thyme was so great. I like to cook at home because of my health, I have to be kind of careful of what I eat. I used crescent rolls cause that’s what I had and used only one can the second time. It’s so good and easy, made it all in one skillet that can go in the oven. Thank you for this recipe.
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!
I made the Chicken Pot Pie Casserole for the Family this week and wow it was incredible, not a bit left. So easy to make. Wonderful flavors, made enough to fill my whole family, will definitely be making this again 5* from us
So please you and your family loved it Melissa! Thanks for taking time out to comment.