The first time I made this chicken pot pie casserole, I used leftover roast chicken and a handful of frozen veggies and it vanished in one sitting.
If you’re looking for a weeknight winner that tastes like comfort food from a diner but comes together in under an hour, this is it.
It’s forgiving, family-friendly, and hides a ton of nutrition under a golden topping.
Why You’ll Love This Recipe
- Ready in about an hour using pantry and freezer staples.
- Uses shredded cooked chicken so it’s perfect for leftover roast or rotisserie.
- One-dish baking — less mess, more time to relax.
- Biscuit or pie-crust topping gives you flaky, golden crunch without fuss.
- Highly adaptable: swap veggies, use creamier soup, or make it lighter with milk and roux.
The texture is what sells this casserole: a creamy, velvety filling studded with tender chicken and sweet peas and carrots, crowned by a flaky, bronzed crust that gives just the right snap against the spoon. The flavors are familiar — thyme and savory soup notes — but the contrast between the hot, bubbling filling and the crisp topping makes every bite feel freshly made and indulgent.
“Five stars. My picky kids asked for seconds and my husband asked when I was making it again. Simple, comforting, and exactly what weeknights need.” — Claire, Reader
Key Ingredients
Shredded cooked chicken (2 cups)
Good shredded chicken is the backbone here. Use rotisserie chicken for speed and flavor, or shred leftovers from a roasted bird for deeper flavor. Dark meat keeps the filling juicier; white meat dries out faster but is leaner.
Cream of chicken soup (1 can)
This does the heavy lifting for flavor and body. I prefer a brand that isn’t overly salty; low-sodium options let you control seasoning. If you want richer depth, mix in a splash of heavy cream or a tablespoon of butter.
Biscuits or pie crust (2 cups for topping)
The topping defines the mouthfeel. Canned biscuits create a soft, pull-apart top; pre-made pie crust gives a flaky, homestyle finish. For crispier tops, brush with a beaten egg wash before baking.
Mixed vegetables (1 cup peas, carrots, corn)
Frozen mixed veg is ideal — it thaws quickly and holds texture after baking. Use a good-quality frozen mix to avoid watery filling; thaw and drain if needed.
Full Ingredient List:
- 2 cups cooked chicken, shredded
- 1 cup mixed vegetables (peas, carrots, corn)
- 1 can cream of chicken soup
- 1 cup chicken broth
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Salt and pepper to taste
- 1 teaspoon dried thyme
- 2 cups biscuits or pie crust (for topping)
Step-by-Step Instructions
Step 1: Preheat and gather
Preheat your oven to 350°F (175°C).
Grease a 9×13-inch casserole dish with butter or nonstick spray.
Pro Tip: Let the oven fully preheat before sliding the casserole in; an even oven gives an evenly browned crust.
Step 2: Make the filling
In a large bowl, combine the shredded chicken, mixed vegetables, cream of chicken soup, and chicken broth.
Add garlic powder, onion powder, dried thyme, and salt and pepper to taste. Mix well until the ingredients are evenly coated and the mixture looks like a thick, saucy ragout.
Pro Tip: If the mixture looks too thin, a tablespoon of flour mixed into the soup or a quick cornstarch slurry (1 tsp cornstarch + 1 tbsp cold water) will tighten the sauce without clumping.
Step 3: Assemble in the dish
Pour the chicken mixture into the greased casserole dish and spread it into an even layer.
If you love bubbling edges, fill evenly and leave a small gap at the rim for the crust to settle.
Pro Tip: Use an offset spatula to level the filling; it helps the topping sit flat and bake evenly.
Step 4: Add the topping
Prepare the biscuits or pie crust according to package instructions. Arrange the biscuits over the filling or gently lay the pie crust across, pressing the edges to seal if needed. For biscuit-topped versions, you can space them slightly so steam escapes.
Pro Tip: Brush the crust or biscuits lightly with milk or a beaten egg for a prettier, glossy finish.
Step 5: Bake until golden
Bake in the preheated oven for 25–30 minutes, or until the top is golden brown and the filling is bubbling at the edges. If the topping browns too quickly, tent with foil for the last 5–10 minutes.
Visual Cue: The casserole is ready when the center bubbles and the crust is deep golden; a toothpick inserted into the crust should come out clean.
Step 6: Rest then serve
Let the casserole cool for 5–10 minutes to set before scooping. This resting time helps the filling thicken slightly and keeps portions intact.
Pro Tip: Serve with a simple green salad or steamed green beans to cut through the richness.
Expert Tips for Success
- Use cooked, flavorful chicken: Rotisserie chicken is the easiest route and adds seasoning depth. If using plain poached chicken, fold in a tablespoon of butter to mimic the richness of roasted meat.
- Control salt carefully: Pre-made soups and broths can be salty. Taste the filling before baking and adjust salt after combining. If you go low-sodium on soup and broth, you can always finish with a sprinkle of flaky sea salt.
- Manage moisture from vegetables: If your frozen veggies are icy or soggy, thaw and pat dry to prevent a watery filling. For fresh vegetables, briefly blanch firmer veggies like carrots to ensure even cooking.
- Texture checks: The filling should be saucy but not soupy. Aim for a consistency that will bubble but still cling to the chicken. If overly thin, simmer the mixture on the stove for 3–5 minutes to reduce.
- Browning tricks: If you want an extra-crispy crust, switch the oven to broil for the last 1–2 minutes while watching closely to avoid burning. Alternatively, use an egg wash (1 egg + 1 tsp water) for golden shine.
- Even cooking: Use a light-colored metal or ceramic baking dish. Dark pans can brown the edges too quickly. If your filling seems cold from the fridge, let it sit 10–15 minutes at room temperature before baking to avoid uneven cooking.
- Make-ahead: Assemble the casserole without baking, wrap tightly, and refrigerate for up to 24 hours. Add 5–10 minutes to baking time if cold from the fridge.
- Freezer strategy: For best texture, freeze before baking; bake from frozen adding 10–20 minutes. Or freeze fully baked portions for quick reheating. See the Storage & Freezing section for full instructions.
- Flavor boosts: Stir in 1/2 cup shredded sharp cheddar or a tablespoon of Dijon mustard for more complexity. A small splash of white wine while simmering the filling elevates flavor without alcohol overpowering.
- Serving portion guide: This recipe fills a 9×13 dish and serves 6 comfortably. For smaller households, halve the ingredients and bake in an 8×8 dish for about 20–25 minutes.
Storage & Freezing
Fridge storage: Cool the casserole to room temperature (no more than two hours out). Cover tightly with foil or a lid and refrigerate for up to 3–4 days. Reheat single servings in the microwave for 1–2 minutes or in a 350°F oven until warmed through.
Freezer storage (assembled, unbaked): Assemble the casserole and cover tightly with foil, or freeze in individual portions in airtight containers. Freeze up to 3 months. To bake from frozen, thaw overnight in the fridge and bake at 350°F for 30–40 minutes, or bake from frozen adding 15–25 minutes and tent with foil until the crust is golden.
Freezer storage (baked): Cool completely, then wrap with plastic wrap and foil or use vacuum sealing. Baked casserole keeps 2–3 months. Reheat in a 350°F oven for 20–30 minutes covered, then remove cover to crisp the top for the last 5–10 minutes.
Reheating tips: For even reheating, thaw overnight when possible. If using a microwave, reheat on medium power in intervals and stir to prevent cold spots. For best texture, reheat in the oven to restore crispness to the topping.
Variations & Substitutions
- Gluten-free: Use a gluten-free cream of chicken soup or make a quick roux with gluten-free flour, and top with a gluten-free biscuit or pie crust. Ensure all packaged ingredients are certified gluten-free.
- Lighter version: Swap cream of chicken soup for a mixture of plain Greek yogurt and low-sodium chicken broth thickened with a tablespoon of flour. Use a whole-wheat biscuit topping for more fiber.
- Vegetarian twist: Replace chicken with cubed, roasted cauliflower and chickpeas. Use cream of mushroom soup or make a mushroom-based béchamel for a savory vegetarian filling.
- Cheesy comfort: Stir in 1–1½ cups shredded sharp cheddar or gruyere into the filling before topping. Add a sprinkle of extra cheese on top before baking for a golden, bubbling finish.
- Herb-forward: Fresh herbs are powerful. Mix in a tablespoon of chopped fresh parsley or tarragon with the filling, and scatter chives across the finished casserole for brightness.
Frequently Asked Questions
Q: Can I use fresh vegetables instead of frozen?
A: Yes. Use roughly chopped carrots, peas, and corn, and blanch denser vegetables (like carrots) for a few minutes so they cook fully in the oven. Fresh vegetables can add a brighter flavor and firmer texture.
Q: What can I use instead of cream of chicken soup?
A: Make a quick white sauce: melt 2 tablespoons butter, whisk in 2 tablespoons flour, then add 1 cup chicken broth and 1/2 cup milk, simmering until thickened. Stir in seasoning and fold into the chicken and veggies.
Q: How do I prevent the bottom from getting soggy?
A: Avoid excess liquid by draining thawed frozen vegetables and using the correct amount of broth. Also, don’t overfill the dish; leaving a little room at the edges helps steam escape and sets the filling.
Q: Can I make this in individual ramekins?
A: Absolutely. The bake time will be shorter (about 18–22 minutes) depending on size. Individual servings are great for portion control and feeding guests.
Q: Is this freezer-friendly for meal prep?
A: Yes. You can freeze unbaked casseroles for up to 3 months. Thaw overnight or bake from frozen with additional bake time. For best texture, oven reheat rather than microwave.
Final Thoughts
This Easy Homemade Chicken Pot Pie Casserole is a weeknight hero: quick, satisfying, and adaptable to what you have on hand.
If this recipe saved your dinner or earned praise at the table, please leave a star rating in the recipe card below or pin this to Pinterest for your next cozy night in.
Conclusion
If you want to compare techniques or see visual variations, these resources are great references: try this comforting casserole take from Cozy Chicken Pot Pie Casserole Recipe | The Kitchn for tips on assembly, or the family-friendly approach at Chicken Pot Pie Casserole – Crazy Busy Mama. For a retro, old-school version, this Chicken Pot Pie Casserole – Retro Recipe Box has nostalgic flavor ideas, and Chicken Pot Pie Casserole – CincyShopper rounds out practical tips for weeknight cooking.
Chicken Pot Pie Casserole
Ingredients
Main Ingredients
- 2 cups cooked chicken, shredded Use rotisserie chicken for speed and flavor.
- 1 cup mixed vegetables (peas, carrots, corn) Frozen mixed vegetables thaws quickly and holds texture.
- 1 can cream of chicken soup Prefer low-sodium options.
- 1 cup chicken broth
Seasonings
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon dried thyme
- to taste Salt and pepper
Topping
- 2 cups biscuits or pie crust For topping: brush with milk or beaten egg for a glossy finish.
Instructions
Preparation
- Preheat your oven to 350°F (175°C). Grease a 9×13-inch casserole dish with butter or nonstick spray.
- In a large bowl, combine shredded chicken, mixed vegetables, cream of chicken soup, and chicken broth. Add garlic powder, onion powder, dried thyme, and salt and pepper to taste, mixing well.
- Pour the mixture into the greased casserole dish and spread evenly.
- Prepare biscuits or pie crust according to package instructions. Arrange on top of the filling.
- Bake in the preheated oven for 25-30 minutes until the top is golden brown and filling is bubbling.
- Let the casserole cool for 5-10 minutes before serving.
