Creamy Chicken Pot Pie Casserole
This Creamy Chicken Pot Pie Casserole is the ultimate comfort food — warm, rich, and bursting with flavor. Tender chicken, hearty vegetables, and a creamy filling are baked under a golden, flaky crust for a meal that feels like home. Easy to make, family-friendly, and perfect for using leftovers, it’s a cozy classic that never disappoints.
Ingredients
- Main Ingredients:
- 2 cups cooked chicken shredded or cubed
- 2 cups mixed vegetables peas, carrots, corn, or green beans
- 1 can 10.5 oz cream of chicken soup
- 1 cup milk or heavy cream
- 2 tbsp butter
- 2 tbsp all-purpose flour
- 1 small onion diced
- 2 garlic cloves minced
- 1 pie crust or 1 can refrigerated biscuit dough
- Seasonings:
- 1 tsp salt
- ½ tsp black pepper
- ½ tsp dried thyme or rosemary
- ½ tsp garlic powder or onion powder
- Pinch of paprika
Instructions
- Prepare the Filling:
- In a skillet, melt butter over medium heat. Add diced onion and garlic; cook until softened. Stir in flour and cook for 1 minute to form a roux. Gradually whisk in milk and cream of chicken soup until smooth and thickened.
- Add Chicken & Vegetables:
- Stir in shredded chicken, mixed vegetables, and seasonings. Simmer for 3–5 minutes until everything is evenly coated.
- Assemble:
- Pour the mixture into a greased 9x13-inch baking dish. Top with pie crust or arrange biscuit dough evenly over the surface.
- Bake:
- Bake at 375°F (190°C) for 25–30 minutes or until golden brown and bubbling at the edges.
- Cool & Serve:
- Let rest for 5–10 minutes before serving to allow the filling to set.
Notes
- Substitute rotisserie chicken for a time-saving option.
- For extra creaminess, stir in ½ cup shredded cheddar cheese.
- Puff pastry or homemade dough can replace biscuits for different textures.
- To make from scratch without canned soup, use homemade roux + chicken broth base.