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Chicken Pot Pie Casserole

A cozy, comforting chicken pot pie casserole that's easy to prepare, perfect for busy weeknights or lazy Sundays. Combines tender chicken, vibrant vegetables, and a creamy sauce topped with flaky crust.
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Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings: 6 servings
Course: Main Course
Cuisine: American
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

Main
  • 2 cups cooked shredded chicken
  • 1 cup diced carrots
  • 1 cup frozen peas
  • 1 cup diced potatoes
  • 1/2 cup diced onion
  • 1/4 cup butter
  • 1/4 cup all-purpose flour
  • 2 cups chicken broth
  • 1 cup milk
  • 1 teaspoon dried thyme
  • 1 teaspoon garlic powder
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 package refrigerated pie crusts

Equipment

  • Large skillet
  • Casserole dish
  • Mixing spoon
  • Measuring cups and spoons
  • Knife and cutting board

Method
 

  1. Preheat your oven to 425°F (220°C).
  2. In a large skillet, melt the butter over medium heat and add the diced onion, carrots, and potatoes, cooking until soft, about 5-7 minutes.
  3. Sprinkle the flour over the vegetables, stirring constantly for about 1 minute.
  4. Pour in the chicken broth and milk, stirring until the mixture is smooth. Allow it to simmer for another 5 minutes until it thickens slightly.
  5. Add the shredded chicken, frozen peas, thyme, garlic powder, salt, and pepper, stirring until everything is well combined and heated through.
  6. Pour the chicken mixture into a greased casserole dish.
  7. Unroll the pie crust and place it over the chicken mixture, trimming any excess and cutting a few slits in the crust for steam to escape.
  8. Bake in the preheated oven for 30-35 minutes until the crust is golden brown and the filling is bubbling.

Notes

For an extra crispy crust, brush the top with a little melted butter before baking.