Easy Homemade Chicken Pot Pie Casserole takes all the comfort of a classic pot pie and turns it into a no-fuss, family-friendly dinner. It’s creamy, savory, loaded with tender chicken and vegetables, and topped with a golden, buttery crust. I love making this when I want something cozy but simple—no pie crust skills required.
Why I Love This Recipe
I love this casserole because it gives me all the warm, nostalgic flavors of chicken pot pie without the extra steps. No rolling dough, no fiddling with a top and bottom crust—just one creamy, hearty layer baked under a flaky topping. It’s the kind of meal that brings everyone to the table and makes the house smell amazing while it bakes.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
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Cooked, shredded chicken (rotisserie works great)
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Frozen mixed vegetables (peas, carrots, corn, green beans)
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Onion, diced
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Garlic, minced
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Butter
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All-purpose flour
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Chicken broth
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Milk (whole or 2%)
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Salt
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Black pepper
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Dried thyme or Italian seasoning
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Refrigerated biscuit dough or puff pastry (for the topping)
Directions
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I preheat the oven to 375°F (190°C) and lightly grease a 9×13-inch baking dish.
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In a large skillet, I melt the butter over medium heat and sauté the onion and garlic until soft.
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I stir in the flour and cook for about a minute to form a roux.
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I slowly whisk in the chicken broth and milk, cooking until the mixture thickens.
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I add the shredded chicken, frozen vegetables, salt, pepper, and thyme. I stir everything together until well combined and heated through.
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I pour the filling into the prepared baking dish and spread it out evenly.
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I top it with pieces of biscuit dough (or puff pastry), spacing them slightly apart.
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I bake for 25–30 minutes, or until the biscuits are golden and cooked through.
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I let it cool for a few minutes before serving.
Servings and Timing
This recipe serves 6–8.
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Variations
Sometimes I use cooked turkey instead of chicken—perfect for leftovers. I’ve also used crescent roll dough or pie crust in place of biscuits. If I want a richer flavor, I stir in a splash of heavy cream or add shredded cheddar cheese to the filling. For a gluten-free version, I use gluten-free flour and a suitable topping like mashed potatoes or gluten-free biscuit dough.
Storage/Reheating
I store leftovers in an airtight container in the fridge for up to 4 days. To reheat, I use the oven at 350°F (175°C) for about 15 minutes so the topping stays crisp. The microwave works too, but the crust softens a bit. I don’t recommend freezing it fully assembled with biscuit dough, but the filling freezes well on its own.
FAQs
Can I make this ahead of time?
Yes, I prepare the filling in advance and store it in the fridge for up to 2 days. When I’m ready to bake, I add the biscuit topping and cook as directed.
What’s the best chicken to use?
I usually use rotisserie chicken for ease, but any cooked, shredded or diced chicken works great. Leftover grilled or baked chicken is perfect here.
Can I use fresh vegetables instead of frozen?
Yes, I sauté fresh diced carrots, peas, and green beans for a few minutes before adding them to the filling to make sure they soften enough while baking.
Do I have to use biscuits on top?
Nope! I’ve used puff pastry, pie crust, crescent rolls, or even mashed potatoes when I’m in the mood for a pot pie-shepherd’s pie hybrid.
How do I know the biscuits are cooked through?
I check that the tops are golden and puffed, and I gently lift one to make sure the underside isn’t doughy. If needed, I cover loosely with foil and bake a few more minutes.
Conclusion
Easy Homemade Chicken Pot Pie Casserole is one of those reliable, feel-good meals I love having in my back pocket. It’s simple, satisfying, and packed with flavor. Whether I’m feeding a crowd or just craving comfort food, this cozy casserole never lets me down—and it’s even better the next day.
Print
Easy Homemade Chicken Pot Pie Casserole
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 6–8 servings
- Category: Casserole
- Method: Baked
- Cuisine: American
Description
Easy Homemade Chicken Pot Pie Casserole is a comforting, crowd-pleasing dish made with creamy chicken and vegetables topped with golden biscuit or puff pastry. It’s a simplified twist on the classic pot pie that’s perfect for busy weeknights or cozy weekend dinners.
Ingredients
- 3 cups cooked, shredded chicken (rotisserie works great)
- 2 cups frozen mixed vegetables (peas, carrots, corn, green beans)
- 1 small onion, diced
- 2 cloves garlic, minced
- 1/4 cup butter
- 1/4 cup all-purpose flour
- 1 1/2 cups chicken broth
- 1 cup milk (whole or 2%)
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp dried thyme or Italian seasoning
- 1 can refrigerated biscuit dough or 1 sheet puff pastry, cut into pieces
Instructions
- Preheat oven to 375°F (190°C) and grease a 9×13-inch baking dish.
- In a large skillet, melt butter over medium heat. Add onion and garlic, sauté until soft (about 3–4 minutes).
- Stir in flour and cook for 1 minute, forming a roux.
- Slowly whisk in broth and milk, stirring until thickened (about 4–5 minutes).
- Add shredded chicken, frozen vegetables, salt, pepper, and thyme. Stir to combine and heat through.
- Pour the mixture into the prepared dish and spread evenly.
- Top with biscuit dough or puff pastry pieces, spaced slightly apart.
- Bake for 25–30 minutes until the topping is golden and cooked through.
- Let cool for 5 minutes before serving.
Notes
- Use cooked turkey instead of chicken for variation.
- Swap the biscuit topping for puff pastry, pie crust, crescent rolls, or mashed potatoes.
- For added richness, stir in a splash of heavy cream or shredded cheddar to the filling.
- The filling can be made ahead and refrigerated or frozen (without topping).
Nutrition
- Serving Size: 1 portion (approx. 1/8 of casserole)
- Calories: 360
- Sugar: 5g
- Sodium: 680mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 3g
- Protein: 22g
- Cholesterol: 65mg
