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Chicken Pot Pie Casserole

Creamy Chicken Pot Pie Casserole

This cozy chicken pot pie casserole combines creamy chicken filling with tender vegetables and a fluffy golden topping. It’s a comforting family dinner that works perfectly for busy weeknights, gatherings, or potlucks.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 6
Calories: 380
Ingredients Method Notes

Ingredients
  

  • Base
  • 3 cups cooked shredded chicken
  • 1 cup frozen peas
  • 1 cup diced carrots
  • ½ cup diced celery
  • ½ cup diced onion
  • 3 tablespoons butter
  • 3 tablespoons all-purpose flour
  • Filling
  • 2 cups chicken broth
  • 1 cup whole milk
  • 1 teaspoon garlic powder
  • 1 teaspoon dried thyme
  • ½ teaspoon black pepper
  • ½ teaspoon salt
  • Topping
  • 1 cup all-purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoon salt
  • ½ cup milk
  • 3 tablespoons melted butter

Method
 

  1. Cook onion, carrots, and celery in melted butter until softened.
  2. Stir in flour and cook briefly until lightly golden.
  3. Slowly whisk in chicken broth and milk and cook until thickened.
  4. Add shredded chicken, peas, and seasonings then simmer briefly.
  5. Mix topping ingredients into a smooth batter.
  6. Spread filling in a baking dish and pour topping evenly over it.
  7. Bake until the top becomes golden brown and edges bubble.
  8. Cool slightly before serving.

Notes

  • Store leftovers in the refrigerator for up to 4 days.
  • Freeze for up to 2 months in a sealed container.
  • Add cheese or herbs for extra flavor.
  • Rotisserie chicken works perfectly for this recipe.