Chicken Pot Pie Casseroles are the kind of cozy dinner that works especially well on busy weeknights.

With tender chicken, creamy vegetables, and a golden biscuit or pastry topping, they bring all the comfort of classic chicken pot pie without the extra work of making individual pies.

These easy Chicken Pot Pie Casserole recipes are great for family dinners, make-ahead meals, freezer cooking, and cold-weather comfort food. They’re simple to serve, easy to customize, and a good choice for kids, picky eaters, and busy families.

If you’re looking for a warm, filling chicken casserole dinner with familiar flavors and simple ingredients, these recipes are an easy way to get a homemade meal on the table.

If you like warm, creamy chicken dinners like this one, these are worth trying too:

Ingredients You’ll Need

Rotisserie chicken makes this one fast, though any cooked, shredded chicken works. Refrigerated pie crust or biscuit dough both work for the topping – pie crust gives a flakier, more traditional finish, while biscuits give a softer, more rustic top.

Ingredients

3 tbsp butter
1 small onion, diced
2 carrots, diced
2 celery stalks, diced
3 tbsp all-purpose flour
2 cups chicken broth
1/2 cup milk
3 cups cooked chicken, shredded
1 cup frozen peas
1/2 tsp dried thyme
1 refrigerated pie crust or 1 tube refrigerated biscuits
1 egg, beaten, for egg wash
Salt and pepper, to taste

Directions

Preheat your oven to 400°F.
Melt the butter in a large oven-safe skillet or saucepan over medium heat.
Add the onion, carrots, and celery and cook for 6 to 7 minutes, until softened.
Sprinkle the flour over the vegetables and stir constantly for about a minute to cook off the raw flour taste.
Slowly whisk in the chicken broth and milk, continuing to whisk until the sauce thickens, about 4 to 5 minutes.
Stir in the shredded chicken, peas, and thyme.
Season the filling with salt and pepper.
If using a skillet that isn’t oven-safe, transfer the filling to a greased 9-inch pie dish or 8×8-inch baking dish.
This one takes a bit of timing, just so you know, since the filling needs to be hot before the topping goes on.
Roll the pie crust out slightly and lay it over the filling, tucking or crimping the edges, and cut a few small slits for steam to escape.
If using biscuits, arrange them in a single layer over the top of the filling instead.
Brush the crust or biscuits with the beaten egg wash.
Bake for 20 to 25 minutes, until the topping is golden brown and the filling is bubbling around the edges.
Let it rest for 5 minutes before serving.
Serve hot and enjoy!

Important Recipe Notes

Cook the roux and broth together until properly thickened. A thin filling will bubble up and make the topping soggy. The sauce should coat the back of a spoon before you add the chicken and vegetables.
Cut slits in a pie crust topping. This lets steam escape as it bakes, which keeps the crust from getting soggy or puffing up unevenly.
Rotisserie chicken is the fastest option here, but any leftover cooked chicken breast or thigh meat works just as well.

Biscuits give a softer, more rustic top, while pie crust gives a flakier, more traditional finish – either one works well, so use whichever you have on hand.
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven at 350°F for the best texture, since the microwave can make the topping soggy.
This doesn’t freeze particularly well with the topping already baked on, though the filling alone freezes fine for up to 3 months if you want to top it fresh later.

How to Serve, Store & Customize This Recipe

Serving:

Serve hot straight from the dish, with a simple green salad on the side if you want something lighter alongside it. This is filling enough on its own to make a complete dinner.

Storage:

Keep leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven at 350°F, covered loosely with foil, until warmed through.

Customization:

Add diced potatoes to the filling for extra heartiness, or swap the chicken for leftover turkey around the holidays. A pinch of poultry seasoning in the filling adds another layer of savory flavor.