Homemade Chicken Pot Pie Casserole

This chicken pot pie casserole is cozy, creamy, and way easier than making the real thing. You just toss it all in one dish and let the oven do the work.

I love chicken pot pie but sometimes I’m just not in the mood to make a crust.

That’s why I love this casserole!

It tastes just like the real thing but with half the work.

I just mix up the filling in a big bowl, pour it into the dish, and top it with biscuit dough or puff pastry, whatever I’ve got.

And if I’m using frozen veggies, I just toss them right in, no need to thaw or anything.

Leftover rotisserie chicken works perfect too if you’re in a crunch.

Honestly, it’s not a fancy dinner, but it fills everyone up and there’s usually enough left for lunch the next day.

Ingredients for Chicken Pot Pie Casserole

Chicken pot pie casserole is such a “use what you’ve got” kind of meal, which I love.

Here’s what I usually toss in:

• Cooked chicken – leftover roast or rotisserie works great, just chop it up.
• Mixed vegetables – frozen, canned, or fresh, whatever’s hiding in the fridge.
• Cream of chicken soup – keeps everything creamy without needing to make a sauce.
• Milk – thins out the soup a bit so it’s not too thick.
• Shredded cheddar cheese – totally optional, but it makes it extra comforting.
• Garlic powder – adds a nice bit of flavor without needing to chop anything.
• Onion powder – same idea, just makes it taste more “homemade.”
• Salt and pepper – don’t skip these, they bring everything together.
• Biscuit dough or puff pastry – use whatever’s easiest, it’s the topping that makes it feel like pot pie.
• Butter – brushed on top so it bakes up golden and smells amazing.

How to Make Chicken Pot Pie Casserole

1. Mix the Filling

Grab a big bowl and toss in your chicken, veggies, soup, milk, cheese, and seasonings.

Stir it all together until it looks creamy and cozy.

You can add a little more milk if it feels too thick.

2. Fill the Dish

Pour that mixture into a greased casserole dish and spread it out so every bite gets a little bit of everything.

The veggies will start looking brighter once they hit the warmth of the oven.

3. Add the Topping

Cut up your biscuit dough or puff pastry and layer it over the filling.

I like to keep mine a little uneven so the steam can sneak out while it bakes.

And if you’ve got an egg handy, a quick egg wash makes the top extra golden.

4. Bake It Up

Slide it into the oven at 400°F and let it bake until the top looks golden and the filling bubbles around the edges.

That smell is your cue it’s almost ready!

If the top browns too fast, lay a piece of foil over it for the last few minutes.

5. Cool and Serve

Let it sit for a few minutes before you dig in so the filling can thicken up a bit.

A sprinkle of parsley or a few cracks of pepper on top makes it look fancy without trying.

Proof That Simple Dinners Can Still Feel Special!

Chicken pot pie casserole is one of those dinners that just feels like home.

It’s easy, filling, and doesn’t need anything fancy to taste good.

I make it when I want comfort food without all the work, and it always hits the spot.

If you’ve got leftovers, it reheats really well for lunch the next day (it’s sometimes even better than fresh!).