Chicken Pot Pie Casserole Recipe
With creamy chicken and vegetables layered between a hash brown crust and a puff pastry top, this easy Chicken Pot Pie Casserole Recipe is the ultimate comfort food, and sure to be a new dinner favorite in your house.
What is Chicken Pot Pie?
Classic chicken pot pie is a savory dish made by combining chopped, cooked chicken breasts with mixed vegetables such as peas, carrots, celery, mushrooms, corn, etc in a creamy filling. It’s then poured in a pie pan, with a homemade pie bottom crust, topped with another homemade pie crust, and baked to golden perfection.
When it comes out of the oven, you slice it up to serve like you would a pie.
How is Chicken Pot Pie Casserole different?
My casserole recipe is a bit of a variation on traditional chicken pot pie. Its more casual for weeknight cooking, and easier to throw together, but still has all of the flavors of a chicken pot pie.
I bake it in a 9×9 pan with frozen hash brown as the crust, and a grocery store bought puff pastry baked on top in place of the homemeade pie crust. I also use frozen vegetables and a rotisserie chicken to save time.
It’s and easy recipe that always gets gobbled right up. It’s quickly becoming a family favorite at my house. Plus it’s and easy way to get my kids to eat vegetables!
Bonus Recipes
Casseroles a a great way to get a delicious dinner on the table. Looking for other casserole recipes? Try my Enchilada Pasta Bake or Tater Tot Chicken Pot Pie Casserole
What ingredients do you need for Chicken Pot Pie Casserole?
- rotisserie chicken, shredded
- chicken broth (I like this one)
- butter
- all purpose flour
- hash browns (like these)
- onion
- frozen peas and carrots (I like this shoestring carrot mix if you can find it)
- frozen corn
- puff pastry sheet (like these)
- egg
- salt and pepper
How do you make it?
Open your rotisserie chicken and discard the skin. Shred the the chicken off the bone into a large bowl until you have 2 cups. Set aside.
In a large skillet or pan, melt butter over medium-high heat and add 1/2 c chopped onion. Cook 3 mins until onion starts to become translucent.
Whisk in 1/2 c flour (mixture will bind together). While continuing to stir, whisk in 1.5 c chicken broth.
Stir in 1 cup of the frozen peas and carrots, 1/2 c of frozen corn, and the 2 cups of shredded chicken. Add 1t salt and 1/2t black pepper.
Grab a 9×9 baking pan and spray with olive oil spray or cooking spray. Add hash browns and use your hands or the back of a spoon to press them down flat into bottom of the pan. You will want them to be a consistent thickness. Sprinkle with 1/2t salt and 1/4t pepper.
Pour the chicken mixture over the hash browns.
Unroll one sheet of the puff pastry and use it to completely cover the top of the baking pan. Use a fork to crimp the edges against the edge of the pan to seal it.
Break egg into a small bowl and whisk with 1t water to create an egg wash. Gently brush a small amount of the egg mixture over top of the entire puff pastry. You won’t use all of the egg mixture. Just use enough to make the pastry glisten.
Place a cookie sheet under the 9×9 pan and put both in oven. Bake at 375 degrees for 35-45 mins until puff pastry is golden brown.
Slice into pieces and scoop onto plate. Serve with a side salad like Best Ever Side Salad, roasted vegetables or fresh fruit.
Makes 9 servings. Store leftovers in an airtight container in refrigerator for up to 4 days.
Pro Tip: Use a cookie sheet under casseroles when you bake them. That way, if any of the contents bubble over the casserole dish while they are baking, they will spill onto the cookie sheet instead of your oven.
FAQ’s
In this recipe, the hash browns will be soft, but if you prefer hash browns to be crispy, cook them in a skillet with a little oil and salt and pepper prior to placing them in the bottom of the baking dish.
Nope! The butter, chicken broth and flour make a creamy sauce for the pot pie mixture, so no cream of chicken soup needed.
I serve a big scoop of it on a plate and usually pair it with a side salad, roasted green beans or fresh fruit.
I have not tested this recipe with crescent rolls, but I would guess that you could. Just unroll them and pinch the dough together. You might have to adjust the cook time a bit as well.
Yes, you can absolutely use fresh vegetables. You can also use leftover chicken in place of the rotisserie chicken. Just shred it up. This recipe is all about keeping things easy on busy nights.
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Chicken Pot Pie Casserole Recipe
Equipment
- 1 large fry pan or skillet
- 1 9 x 9 cooking pan
- 1 small bowl
- 1 pastry brush
- 1 large spoon
Ingredients
- 2 c chicken cooked and shredded
- 1.5 c chicken broth
- 1 stick butter
- 1/2 c onion diced
- 1/2 c flour
- 1 c frozen peas and carrot mixture
- 1 c frozen corn
- 3 c hash browns thawed
- 1 t salt I use coarse salt. If using table salt, use less.
- 1/2 t pepper
- 1 sheet puff pastry
- 1 egg
- 1/2 t salt I use coarse salt. If using table salt, use less.
- 1/4 t pepper
Instructions
- Open your rotisserie chicken and discard the skin. Shred the the chicken off the bone until you have 2 cups. Set aside.
- In a large pan or skillet, melt 1 stick of butter over medium heat and add 1/2 c chopped onion. Cook 3 mins until onion starts to become translucent.
- Whisk in 1/2 c flour (mixture will bind together). While continuing to stir, whisk in 1.5 c chicken broth.
- Stir in 1 cup of the frozen peas and carrots, 1/2 c of frozen corn, and the 2 cups of shredded chicken. Add 1/2 t salt and 1/8 t pepper. Note, I use coarse salt. If using table salt, you may want to use less.
- Grab a 9×9 baking pan and spray with olive oil spray or cooking spray. Add 3 c of thawed hash browns and use the back of a spoon to press them down flat into bottom of the pan. You will want them to be a consistent thickness. Sprinkle with 1/2t salt and 1/4t pepper.
- Pour the chicken mixture over the hash browns.
- Unroll one sheet of the puff pastry and use it to completely cover the top of the baking pan. Use a fork to crimp the edges against the edge of the pan to seal it.
- Break egg into a small bowl and whisk with 1/2 t water. Gently brush a small amount of the egg mixture over top of the entire puff pastry. You won't use all of the egg mixture. Just use enough to make the pastry glisten.
- Place a cookie sheet under the 9×9 pan and put both in oven. Bake at 375 degrees for 35-45 mins.
