Easy Homemade Chicken Pot Pie Casserole

Easy Homemade Chicken Pot Pie Casserole is the kind of comfort-food recipe that feels like a warm hug on a plate, and it’s simple enough to make any night of the week. This hearty casserole combines tender shredded chicken, a creamy filling loaded with veggies, and a flaky double-crust top that bakes to golden perfection. Whether you’re feeding a busy family, bringing a dish to share, or craving a cozy solo dinner, this version of chicken pot pie keeps things easy without sacrificing homemade flavor.

why make this recipe

There are a lot of reasons to make Easy Homemade Chicken Pot Pie Casserole. It’s fast to assemble, uses common pantry ingredients, and transforms leftover or rotisserie chicken into a filling meal. Unlike individual pot pies, the casserole format cuts prep time and makes serving straightforward—no fiddly crust cups or one-at-a-time baking. That efficiency matters when weeknights are busy, but you still want a real, satisfying home-cooked dinner.

This casserole also hits a sweet spot between convenience and comfort. The cream of chicken soup and chicken broth give a reliably creamy base while seasonings like onion powder, garlic powder, and thyme add depth without extra effort. And using refrigerated pie crusts means you get buttery, flaky pastry without rolling dough by hand. It’s a great gateway recipe for cooks who want big flavor with minimal fuss.

Another reason to try this recipe is its flexibility. You can easily swap vegetables, use a low-sodium soup or broth, or make it richer with a splash of cream. It’s a forgiving recipe that adapts to what you have on hand, and that makes it a dependable go-to for busy households, weeknight dinners, and potlucks.

how to make Easy Homemade Chicken Pot Pie Casserole

This casserole is assembled in a few simple steps. Below, I’ll walk through the process with small tips to make each stage easier and more reliable. Follow the Directions exactly as listed later, and read the notes that follow for ingredient swaps and timing suggestions.

Start by gathering and measuring everything. Having your shredded chicken cooked and ready, and your veggies measured into a cup, speeds the assembly. If you’re working from frozen veggies, give them a quick thaw and drain any excess moisture before adding them to the filling.

Stir the cream of chicken soup and chicken broth together first to ensure a smooth base. Then add the seasonings—onion powder, garlic powder, and dried thyme—which distribute flavor evenly through the filling. Taste the mixture carefully after seasoning because the soup and broth can vary in saltiness; add salt and pepper to complement those base flavors.

Roll one pie crust into your greased 9-inch pie pan, pressing it gently to avoid air pockets. Pour in the chicken-vegetable-soup mixture, smoothing it into an even layer. Place the second crust on top and crimp the edges to seal. Cut a few vents in the top crust so steam can escape and the filling won’t bubble over.

Bake the casserole at 425°F (220°C) until the top crust turns deep golden brown and the filling is bubbly at the vents—about 30–35 minutes. Let the pie rest for a few minutes after baking so the filling sets slightly and plating is neater. Serve warm with a side salad or steamed veg for a complete meal.

Ingredients :

• 2 cups cooked chicken, shredded
• 1 cup mixed vegetables (carrots, peas, corn)
• 1 can cream of chicken soup
• 1 cup chicken broth
• 1 teaspoon onion powder
• 1 teaspoon garlic powder
• 1 teaspoon dried thyme
• Salt and pepper to taste
• 1 package refrigerated pie crusts

Ingredient notes and substitutions:

• Cooked chicken: Rotisserie chicken works beautifully here and speeds things up. If you prefer white meat only, use cooked chicken breast; for more flavor, a mix of breast and thigh is great.
• Mixed vegetables: Frozen mixed vegetables are convenient; thaw and drain if they’re watery. You can use fresh diced carrots, peas, and corn if you prefer—lightly steamed first so they aren’t too firm in the finished casserole.
• Cream of chicken soup: If you prefer a fresher base, swap the condensed soup for about 1 1/4 cups of a homemade white sauce (roux of butter + flour + milk) plus extra seasoning. For lower sodium, choose a low-sodium condensed soup or make your own quick sauce.
• Chicken broth: Use low-sodium broth if you need to control salt, and adjust seasoning after combining ingredients.
• Pie crusts: The recipe calls for a package with two crusts (one for bottom, one for top). If you have a single pie crust or puff pastry, those can be used for the top only and you can bake the casserole in a baking dish with the bottom unlined—but baking times and browning may differ.

Directions :

1. Preheat the oven to 425°F (220°C).
2. In a large bowl, mix together the shredded chicken, mixed vegetables, cream of chicken soup, chicken broth, onion powder, garlic powder, thyme, salt, and pepper until well combined.
3. Roll out one pie crust and place it in a greased 9-inch pie pan.
4. Pour the chicken mixture into the pie crust.
5. Top with the second pie crust, sealing the edges.
6. Cut a few slits in the top crust to allow steam to escape.
7. Bake in the preheated oven for 30-35 minutes, or until the crust is golden brown.
8. Let it cool for a few minutes before serving. Enjoy your cozy meal!

Pro Tips for Success Easy Homemade Chicken Pot Pie Casserole

• Use warm filling: If your chicken and broth mixture is cold, warm it slightly on the stovetop before pouring into the pie crust. A warm filling helps the crust bake evenly and prevents a soggy bottom.
• Dock the crust edges: Crimp the top and bottom crusts together firmly, and press them down against the rim of the pan to prevent filling from leaking out while baking.
• Vent properly: Cut several vents in the top crust and make them large enough for steam to escape. This reduces bubbling and keeps the top crisp.
• Check for bubbling: The filling should be bubbling through the vents when ready. If the crust is golden but the filling isn’t bubbling, tent the pie loosely with foil and bake a bit longer until the center reaches a gentle boil.
• Use a rimmed baking sheet: Place your pie pan on a rimmed baking sheet to catch any drips. It makes cleanup much easier.
• Rest before slicing: Let the pie rest for 10–15 minutes after it comes out of the oven. This short rest helps the filling set slightly so slices hold together better.

Flavor Variations Easy Homemade Chicken Pot Pie Casserole

• Herb-forward: Swap dried thyme for a mix of fresh herbs—chopped parsley, a little sage, and a bit of rosemary make the filling fragrant. Add the fresh herbs after combining the soup and broth so their flavors stay bright.
• Cheesy twist: Stir in 1 to 1 1/2 cups of shredded sharp cheddar or Gruyère to the filling for a richer, more indulgent version. Cheese also helps thicken the filling and adds a pleasant savory note.
• White wine substitute: If you’d like a deeper flavor without alcohol, replace 1/4 cup of the chicken broth with a splash of low-sodium vegetable broth plus a teaspoon of lemon juice to brighten the profile.
• Veg-forward: Double up on vegetables for a greener, heartier pie. Add chopped potatoes, mushrooms, or green beans to the mix (pre-cook root vegetables until tender).
• Lighter version: Use low-fat cream of chicken soup or a homemade light béchamel and whole-wheat pie crusts. Cut back slightly on the broth for a thicker, lower-calorie filling.

Serving Suggestions Easy Homemade Chicken Pot Pie Casserole

• Classic sides: Serve with a simple green salad dressed with a lemon vinaigrette to cut through the richness, or roasted Brussels sprouts for a warm, crisp side.
• Add crunch: A small bowl of buttered breadcrumbs or fried shallots on the side gives diners the option to add extra texture on top of each slice.
• Family-style: Cut into squares and serve on platters for potlucks or casual gatherings. This casserole pairs well with mashed potatoes or a bowl of creamy coleslaw to round out the meal.
• Kid-friendly: Keep a little extra gravy on the side for children who prefer dipping their crusts, or cut the pie into smaller squares for little hands.
• Comfort upgrades: For a weekend dinner, serve with a glass of non-alcoholic sparkling apple cider or a warm mug of herbed broth to complement the pot pie’s savory profile.

Storage and Freezing Instructions Easy Homemade Chicken Pot Pie Casserole

• Refrigerator: Cool the casserole to room temperature, then cover tightly with foil or plastic wrap and refrigerate for up to 3–4 days. Reheat individual slices in the oven at 350°F (175°C) for 10–15 minutes, or until warmed through and the crust regains some crispness. Microwaving works for speed, but the crust will be softer.
• Freezing whole casserole: Assemble the casserole but do not bake. Wrap the whole pie pan tightly in plastic wrap and then in aluminum foil, or place it in a heavy-duty freezer bag. Freeze for up to 2 months. To bake from frozen, remove the top wrap, keep the pie covered with foil, and bake at 375°F (190°C) for about 60–75 minutes; remove foil for the last 15–20 minutes to brown the crust.
• Freezing slices: Bake the pie, cool completely, then cut into single-serving portions and wrap each piece in plastic wrap and foil. Freeze for up to 2 months. Reheat slices in a 350°F oven for 20–30 minutes until heated through.
• Thawing: For best results, thaw frozen casseroles in the refrigerator overnight before baking or reheating. This ensures even warming and reduces the chance of an undercooked center.
• Reheating tips: To refresh the crust on reheated pieces, place them on a baking sheet and reheat in a preheated oven rather than using the microwave. A light spritz of water on the crust before reheating can help restore some of the flakiness.

Nutrition Facts (Per Serving) — Easy Homemade Chicken Pot Pie Casserole

Estimated values per serving (recipe yields about 6 servings):

• Calories: 520 kcal
• Protein: 30 g
• Carbohydrates: 40 g
• Fat: 26 g
• Fiber: 3 g
• Sodium: 780 mg

Nutrition notes:

• These values are estimates and will vary depending on the exact brands and specific ingredients you use (especially the condensed soup and refrigerated pie crusts, which can vary substantially in calories and sodium).
• To reduce sodium, choose low-sodium chicken broth and condensed soup, and add salt sparingly.
• To increase protein, add extra cooked chicken or stir in a scoop of unsweetened Greek yogurt to the filling after baking (do this off heat to prevent curdling).

FAQ About Easy Homemade Chicken Pot Pie Casserole

What’s the best chicken to use for this casserole?

Rotisserie chicken is a convenient and flavorful option because it’s already cooked and easy to shred, which speeds up prep. Cooked chicken breasts or thighs both work—breasts give a leaner result, while thighs add richer flavor and juiciness. If you cook chicken specifically for this dish, poaching in broth and then shredding yields tender pieces that soak up flavor from the filling.

Can I make this casserole gluten-free?

Yes. For a gluten-free version, use a gluten-free refrigerated pie crust or a homemade gluten-free pastry for the top and bottom. Replace the condensed cream of chicken soup with a gluten-free cream soup alternative or make a simple gluten-free béchamel using a gluten-free flour blend. Be sure your chicken broth is labeled gluten-free as well.

How do I prevent a soggy bottom crust?

A few strategies help prevent sogginess: fully preheat the oven to a hot temperature (425°F) to jump-start crust browning; warm the filling slightly before pouring into the crust so it doesn’t cool the pastry; and use a metal pie pan if possible, as metal conducts heat better than glass. Finally, bake on the lower-middle rack so the bottom crust gets direct heat.

Can I use puff pastry instead of pie crusts?

Yes. Puff pastry makes a flakier, more delicate top crust. If you use puff pastry, one sheet on top is usually sufficient because puff pastry puffs up more than a standard pie crust. For a double-crust effect, you can line the bottom with a thinner or single layer of dough and top with puff pastry, but watch baking times because puff pastry browns quickly.

What should I do if my filling is too thin?

If your filling seems runny after mixing, you can thicken it before baking by stirring in 1–2 tablespoons of cornstarch mixed with an equal amount of cold water (a slurry) and letting it sit for a few minutes to thicken. Alternatively, reduce the amount of broth or use less condensed soup next time. If you discover the filling is thin only after baking, pop the pie back into a hot oven for a few extra minutes or bake uncovered on a lower rack so some liquid evaporates.

Is there a vegetarian version of this casserole?

Absolutely. Substitute the chicken with a hearty protein like sautéed mushrooms, tempeh, or cooked lentils. Use vegetable broth instead of chicken broth and swap the cream of chicken soup for cream of mushroom or a homemade creamy vegetable base. Add additional vegetables—potatoes, parsnips, or roasted cauliflower—to create fullness and texture similar to the traditional version.

Final Thoughts

Easy Homemade Chicken Pot Pie Casserole is a recipe that proves comfort food doesn’t need to be complicated. With minimal prep, flexible ingredient choices, and a forgiving assembly process, it’s an accessible dinner for cooks of any skill level. The double crust keeps things satisfying and homey, while the creamy filling is customizable to match your pantry or dietary needs. Keep a package of refrigerated pie crusts and a can of condensed soup on hand, and you’ll have a reliable, warming meal ready whenever you need comfort on the table.

Conclusion

For a well-tested, cozy take on this classic, try the Cozy Chicken Pot Pie Casserole Recipe – The Kitchn for additional tips and variations that pair nicely with the approach described here.

Print