Chicken Pot Pie Casserole
Chicken Pot Pie Casserole features everything you love about the classic entree all baked to perfection in a casserole dish! Tender bites of chicken and veggies are served in the best creamy mixture beneath a layer of flaky puff pastry dough. It’s hearty enough to fill you up pretty quickly, but so good you’ll want to go back for more!
Chicken Pot Pie Casserole
I LOVE a good chicken pot pie. It’s the ultimate comfort food! Now that fall is here, it’s time to start whipping up all of those comforting favorites – like this chicken pot pie casserole recipe. It takes everything you love about classic chicken pot pie and turns it into a casserole! Chicken and veggies in a creamy concoction are baked to perfection beneath flaky puff pastry.
This chicken casserole is a great recipe to whip up if you plan on serving a crowd. I’ve always found it easier to slice and serve a casserole rather than a round pie! Plus, who doesn’t love chicken pot pie? This is a picky eater approved recipe. And who knows? You may even be able to sneak some veggies onto your little one’s plate with this dinner recipe.
It’s got mushrooms, carrots, peas and celery. Feel free to adjust those as needed, but I find that that medley of veggies is pretty perfect! They’re all nestled into the best creamy sauce that’s made flavorful with seasonings and herbs. There’s also three chicken breasts in the mix to keep you nice and full! Like I said before, this casserole really does have a lot to offer.
How to Make Chicken Pot Pie Casserole
- Cook the chicken. Heat some oil in a skillet over medium heat. Season the chicken breasts with salt and pepper before adding to the skillet. Cook until fully cooked and golden brown on both sides, about 6-7 minutes per side should do the trick. Let the breasts rest on a plate once cooked.
- Make a slurry. While the chicken is resting, whisk together the cornstarch and half and half. Set aside.
- Cook the veggies. Toss the onions, celery, and carrots into the skillet. Cook over medium heat for about 3-4 minutes just to soften the veggies.
- Add the mushrooms. Push the veggie mixtures to the sides of the pan. Add the mushrooms to the center of the pan and allow them to brown for a minute or two.
- Add the peas and garlic. Stir in the garlic and let it cook for 1 minute. Stir in the peas.
- Make it flavorful. Stir in all of the seasonings and cook for another minute.
- Add the stock and chicken. Whisk in the chicken stock and let the mixture come to a boil. Stir in the chicken and lower the heat to low.
- Make it creamy. Stir in the half and half mixture. Let it continue to simmer until slightly thickened. Sprinkle with salt and pepper.
- Prepare for baking. Spread the chicken mixture into an even layer in a prepared baking dish. Cover with a sheet of puff pastry and cut a few slits to allow the steam to escape. Brush with egg and sprinkle with parmesan cheese.
- Bake and cool. Bake at 400°F for 15-20 minutes. Let cool for 5-10 minutes before serving.
Tips and Variations to Try
- You can use rotisserie chicken. Take a shortcut without sacrificing flavor by shredding or chopping an already cooked rotisserie chicken from the grocery store.
- You can omit the mushrooms. I love mushrooms in my pot pie, but I know they’re not for everyone! Feel free to omit them if you’re not a fungi fan.
- Use the best seasoning. I love to use my homemade Italian seasoning whenever I get the chance! Once you try it, you’ll see why I’m so obsessed.
How to Store Chicken Pot Pie Casserole
Once cooled to room temperature, you can store any leftovers you have in an airtight container in the fridge for 3-4 days. Reheat in the oven until warmed through for the very best results. However, the microwave works just fine too! Reheat for 30 seconds at a time until warmed all the way through. Careful not to microwave it for too long or it’ll dry out.
Enjoy more of the best comfort food recipes!
Get the Recipe: Chicken Pot Pie Casserole Recipe
- 1 tablespoon olive oil
- 3 boneless, skinless chicken breasts
- 3 tablespoons cornstarch
- 1 cup half and half
- 1 sweet onion, diced
- 1 large celery stalk, chopped
- 1 large carrot, peeled and sliced
- 8 ounces sliced mushrooms, optional
- 4 garlic cloves, minced
- 1 1/2 cups frozen, thawed peas
- 1 tablespoon Italian seasoning
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon cayenne pepper
- 2 tablespoons chopped fresh thyme
- 3 tablespoons cornstarch
- 1 3/4 cup chicken stock
- 1/2 teaspoon kosher salt
- 1/2 teaspoon fresh ground pepper
- 1 sheet Puff Pastry, thawed
- 1 egg, lightly beaten
- 2 tablespoon grated parmesan cheese
- 1 baking dish
- Preheat oven to 400˚F.
- In a deep skillet, heat the olive oil over medium heat.
- Season the chicken breasts on both sides with salt and pepper. Add to the skillet.
- Cook the chicken until golden brown and flip to continue cooking on the opposite side. Cook until the chicken is no longer pink, approximately 6-7 minutes on each side.
- Transfer to a plate and allow to rest.
- While the chicken cools, whisk together the cornstarch and half and half. Set aside.
- Add the onion, celery and carrot to the skillet. Cook over medium heat until the vegetables begin to soften, approximately 3-4 minutes.
- Push the onion mixture to the sides of the pan and add the mushrooms, if using. Cook until the mushrooms begin to brown and then flip them over to continue cooking for an additional 1-2 minutes.
- Stir in the garlic and cook for 1 minute or until fragrant.
- Add the peas and stir all the vegetables together.
- Stir in the Italian seasoning, garlic powder, onion powder, nutmeg, cayenne and thyme. Cook for 1 minute.
- Whisk in the chicken stock and bring to a boil. Turn the heat to low and stir in the chicken.
- Add the half and half and continue to simmer until slightly thickened.
- Stir in the salt and pepper. Transfer the mixture to a 9×13 baking dish coated with cooking spray.
- Cover the chicken pot pie with the puff pastry and cut a few slits in the top to allow the steam to escape.
- Brush the top of the pastry with the egg and sprinkle with the parmesan cheese.
- Transfer to the oven. Bake for 15-20 minutes or until the pastry is puffed up and golden brown.
- Remove from the oven and allow to cool for 5-10 minutes before serving.
- Serve hot topped with fresh chopped thyme, if desired.