There’s nothing quite like a homemade chicken pot pie casserole fresh from the oven – it’s pure comfort food at its finest! This classic dish combines tender chicken, vegetables, and a creamy sauce all topped with a golden, buttery crust. Whether you’re cooking for your family on a weeknight or impressing guests at a dinner party, this chicken pot pie casserole is an absolute showstopper.
What I love most about this recipe is how versatile and forgiving it is. You can use rotisserie chicken to save time, swap in your favorite vegetables, and even prepare it ahead of time. The beauty of a casserole version is that it’s easier to serve than a traditional pie, and everyone gets a perfect portion of creamy filling and crispy topping.
The key to the perfect chicken pot pie casserole is building a rich, flavorful sauce that coats the chicken and vegetables beautifully. We’re using a classic roux-based sauce with chicken broth, heavy cream, and aromatic vegetables like onions, celery, and carrots. Fresh thyme adds a sophisticated touch, while a touch of Dijon mustard brightens the flavors.
For the topping, we have options! You can use puff pastry for that restaurant-quality look, biscuit topping for a more casual feel, or even a buttery breadcrumb mixture if you prefer something lighter. I’m going with puff pastry today because it creates those gorgeous, flaky layers that everyone absolutely adores.
This recipe serves 6-8 people and comes together in about an hour, making it perfect for busy weeknights or meal prep. The casserole can also be frozen before baking, so you can prepare it ahead and bake it straight from the freezer when you need it – just add a few extra minutes to the baking time.
If you’re looking for other creamy chicken dishes, you might also enjoy my Easy Chicken Alfredo Recipe, or if you want to explore cream-based sauces, check out my Best Heavy Cream Alfredo Sauce Recipe. For a lighter side dish to serve alongside, my Best Chickpea Salad Recipe is absolutely divine.
For more inspiration on comfort food casseroles, Bon Appétit has wonderful variations, and Serious Eats breaks down the technique perfectly. The New York Times also has a classic version that’s worth exploring. Now, let’s get cooking!
Ingredients
- 4 tablespoons unsalted butter
- 1 medium onion, diced
- 3 celery stalks, diced
- 3 medium carrots, diced
- 4 cloves garlic, minced
- 1/4 cup all-purpose flour
- 3 cups chicken broth
- 1 cup heavy cream
- 4 cups cooked chicken, shredded or cubed (about 1.5 pounds)
- 1 cup frozen peas
- 2 teaspoons fresh thyme leaves (or 1 teaspoon dried)
- 1 teaspoon Dijon mustard
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon nutmeg
- 1 pound frozen puff pastry, thawed (or 1 batch homemade biscuit dough)
- 1 egg, beaten (for egg wash)
- Fresh herbs for garnish (optional)
Instructions
- Preheat your oven to 375°F (190°C). If using puff pastry, remove it from the freezer now to thaw.
- Melt the butter in a large skillet over medium heat. Once melted and foaming, add the diced onion, celery, and carrots. Sauté for 5-7 minutes, stirring occasionally, until the vegetables begin to soften.
- Add the minced garlic to the skillet and cook for another 1 minute, stirring constantly, until fragrant.
- Sprinkle the flour over the vegetables and stir well to coat everything evenly. Cook for 1-2 minutes, stirring frequently, to create a light roux base.
- Slowly pour in the chicken broth while stirring constantly to avoid lumps. Continue stirring until the mixture is smooth and begins to thicken, about 2-3 minutes.
- Reduce the heat to medium-low and stir in the heavy cream, cooked chicken, frozen peas, fresh thyme, Dijon mustard, salt, pepper, and nutmeg. Stir gently to combine all ingredients.
- Simmer the filling for 3-5 minutes, stirring occasionally, until it reaches your desired consistency. The sauce should coat the back of a spoon but still be pourable.
- Transfer the chicken filling to a 9×13 inch baking dish, spreading it evenly. Let it cool for 5 minutes while you prepare the topping.
- If using puff pastry, lay it out on a clean work surface and gently unfold the sheets. Cut them to fit your baking dish with about 1/2 inch overhang on all sides.
- Carefully place the puff pastry over the filling, tucking the edges down slightly around the sides. Do not seal the edges completely, as this allows steam to escape.
- Brush the pastry generously with the beaten egg wash, which will create a gorgeous golden-brown color as it bakes.
- Using a sharp knife, cut 4-5 small slits in the top of the pastry to allow steam to escape during baking and create a professional presentation.
- Place the baking dish on a sheet pan (to catch any drips) and bake in the preheated oven for 35-40 minutes, until the pastry is puffed and golden brown.
- Remove from the oven and let the casserole rest for 5-10 minutes before serving. This allows the filling to set slightly and makes it easier to serve.
- Garnish with fresh herbs if desired, and serve warm. Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Pro Tips
Pastry Options: While puff pastry creates a stunning presentation, you can absolutely use other toppings. Homemade or store-bought biscuit dough works wonderfully, or try a mixture of breadcrumbs, melted butter, and fresh herbs for a lighter option. You could even skip the topping entirely for a creamier, more soup-like texture.
Chicken Choices: Rotisserie chicken is a time-saver and works beautifully in this recipe. Alternatively, poach chicken breasts in broth for about 15-20 minutes, then shred. Leftover turkey also makes a delicious variation during the holidays.
Vegetable Variations: Feel free to customize the vegetables based on what you have on hand. Mushrooms, corn, green beans, bell peppers, or broccoli all work wonderfully. Just make sure to cut them into similar-sized pieces for even cooking.
Sauce Consistency: If your sauce seems too thick, add a splash more broth or cream. If it’s too thin, mix a tablespoon of cornstarch with a tablespoon of cold water and stir it in while cooking until you reach the desired thickness.
Freezer Friendly: This casserole freezes beautifully either before or after baking. Store in an airtight container or well-wrapped with plastic wrap and aluminum foil for up to 3 months. Thaw overnight in the refrigerator before reheating, or reheat from frozen at 350°F for about 45-50 minutes, covered with foil.
Egg Wash Secret: For an even more impressive golden crust, brush the pastry with egg wash twice – once before baking and once halfway through. This creates multiple layers of golden goodness.
Serving Suggestions: This casserole pairs beautifully with a simple green salad, roasted vegetables, or crusty bread. A crisp white wine like Sauvignon Blanc or Pinot Grigio complements the creamy filling perfectly.
Glutten-Free Option: Substitute the all-purpose flour with a one-to-one gluten-free flour blend. Most work beautifully as a thickening agent in this recipe. Just make sure your broth is certified gluten-free if needed.
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