This hearty chicken pot pie casserole is creamy, flavorful and made in none other than a casserole dish! You’ll love this twist on a traditional chicken pot pie.
Amazing Chicken Pot Pie Casserole
This delicious chicken pot pie casserole is one of our go-to weeknight meals! Clean-up is easy, kids love it, and it’s packed with amazing flavor and protein. Plus, it will feed the whole family. What could be better?!
why you’ll love it!
One-pot meal = easy clean-up!
Easy ingredient substitutions if you don’t have everything on hand.
Ready to serve in an hour!
Feeds the whole family.
- Puff pastry: Go big or go home. This recipe calls for an entire sheet of store-bought puff pastry that covers the top of the entire casserole dish and is brushed with egg yolk. Want to make your own puff pastry? We’ve got a recipe for that, too.
- Butter: butter is used throughout the recipe for flavor and for the roux.
- Veggies: what’s easier than a bag of frozen veggies! Nothing.
- Shredded chicken: we’re making things easy with pre-shredded chicken. You can either make your own, shred a rotisserie chicken, or pick up pre-shredded chicken.
- Spices & seasonings: you’ll need garlic, onion, paprika, rosemary, thyme, salt, and pepper.
- Flour: flour is used to create a roux to thicken the chicken pot pie filling.
- Broth: instead of using water to create the roux sauce, we’re using broth to add flavor.
- Heavy cream & cream cheese: this chicken pot pie casserole is uber creamy thanks to heavy cream and cream cheese.
WANT TO USE DIFFERENT VEGGIES?
This casserole recipe was made with a traditional frozen veggie medley. Add in your favorite frozen vegetables as a substitute or addition. If you are adding fresh vegetables, steam them ahead of time. There is not enough liquid or cooking time for them to cook completely from raw.
How to soften cream cheese
Looking for a quick method to soften cream cheese? Check out our post – How to Soften Cream Cheese – 4 Ways! Here you’ll learn 4 unique (and quick!) methods to soften cream cheese to the perfect amount for baking and cooking.
How to Make Chicken Pot Pie Casserole
Preheat & Prep
Preheat the oven to 400℉ and spray an 8×8-inch baking dish with cooking spray.
Saute onions & spices
Heat the olive oil in a large skillet over medium/high heat. When the oil becomes fragrant add the onions. When the onions have become translucent add the garlic, thyme, rosemary, paprika, and salt and cook for an additional minute.
Prepare the roux
To make the roux, add the butter and flour to the skillet and cook for 1 minute. Whisk in the broth. Make sure to scrape the sides and the bottom to ensure there are no lumps.
Mix together pot pie filling
Next, add the cream cheese to the skillet. Break it up using a spoon and cook until melted and combined. Stir in the mixed vegetables and chicken. Transfer to the baking dish, and and place the puff pastry on top.
Prepare puff pastry crust
In a small bowl mix the egg yolk with the heavy cream. Using a pastry brush, brush the mixture on top of the puff pastry.
Want to make your own puff pastry? We’ve got a recipe for that.
Bake & Enjoy!
Bake for 45 minutes or until the top is golden brown. Allow pot pie to rest for 10 minutes before serving. Enjoy!
What is chicken pot pie made of?
Chicken pot pie is made with shredded chicken, mixed vegetables, and a creamy roux sauce. It’s either made in a pie crust with crust on top or in a casserole dish topped with biscuits.
Why does my chicken pot pie get watery?
Your pot pie is likely watery because you didn’t use enough of a thickening agent. Try making a roux with 1:1 butter to flour or cornstarch.
How do you thicken chicken pot pie?
The best way to thicken a chicken pot pie is to make a roux sauce with butter and flour. You can also use cornstarch, too.
Let the chicken pot pie casserole cool completely. Then, transfer it into a large airtight container or keep it in the casserole dish. Cover and refrigerate for up to 3-5 days.
If you’re planning to freeze this chicken pot pie casserole, we recommend cooking it all the way through first and then freezing it.
To thaw & reheat: let the chicken pot pie casserole thaw in the fridge overnight. Then, bake uncovered at 350ºF for 20-30 minutes or until warm in the middle and the puff pastry topping is golden brown.
Cover the casserole dish if the puff pastry crust is getting too dark. The cook time will depend on the amount of chicken pot pie casserole you are reheating.
Chicken Pot Pie Casserole
- 1 tablespoon olive oil
- 1 medium yellow onion diced
- 2 garlic cloves minced
- 1 tablespoon fresh thyme
- ½ teaspoon fresh rosemary minced
- ½ teaspoon paprika
- 1 teaspoon kosher salt
- 2 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
- 2 cups chicken broth
- 8 oz. cream cheese softened
- 10 oz. frozen mixed vegetables
- 1 lb. shredded or chopped cooked chicken
- 1 puff pastry sheet ~9×9-inch thawed
- 1 large egg yolk
- 1 tablespoon heavy cream
- Preheat the oven to 400℉ and spray an 8×8-inch baking dish with cooking spray. Set aside.
- Heat the olive oil in a large skillet over medium/high heat. When the oil becomes fragrant add the onions and cook for 3-4 minutes. When the onions have become translucent add the garlic, thyme, rosemary, paprika, and salt and cook for an additional minute.
- To make the roux, add the butter and flour to the skillet and cook for 1 minute. Whisk in the broth. Make sure to scrape the sides and the bottom to ensure there are no lumps.
- Next, add the cream cheese to the skillet. Break it up using a spoon and cook until melted and combined. Stir in the mixed vegetables and chicken. Transfer to the baking dish. And place the puff pastry on top. Set aside.
- In a small bowl mix the egg yolk with the heavy cream. Using a pastry brush, brush the mixture on top of the puff pastry. Bake for 45 minutes. The top should be golden brown.
- Allow pot pie to rest for 10 minutes before serving.
Tips & Notes
- We used 1 Pepperidge Farms puff pastry sheet for this recipe. We also have a homemade puff pastry recipe that you can use as well.