This Chicken Pot Pie Casserole is made from scratch and topped with puff pastry for the perfect at-home recipe. The filling is made up of hearty winter vegetables that are swimming in an easy and rich white wine cream sauce. Made with rotisserie chicken to cut the cooking time in half – it’s a must-make cozy recipe!
Why you’ll love this easy chicken pot pie casserole
The epitome of comfort food! It’s made with hearty winter vegetables (2 kinds of potatoes!), a delicious from-scratch white wine sauce and topped with frozen puff pastry. This might be the most colorful casserole I have ever made…ever. Filled with green, pink, blue, and orange vegetables, we’ve got most of the rainbow today! I love using hearty root vegetables in the winter, but feel free to swap in any of your favorites!
Uses some good ole’ rotisserie chicken! Yes, if you’re feeling like Ina, feel free to roast your own chicken but I love the simplicity that rotisserie chicken brings to the recipe. In other words, it’s quick and easy as it comes together on the stovetop in a few minutes and is baked off to finish. No homemade pie dough lattice, no homemade chicken broth, just easy and delicious ingredients. Plus, you can cut the puff pastry in any shape you like — circles, squares or hearts <3 for that special someone come Valentine’s Day!
It’s kind of fancy…This pot pie has a rich, grown-up taste going on. It’s perplexed without being complicated and the secret is the wine! Ah, it’s always the wine. A little dry white wine usually, if not almost always, pairs wonderfully with chicken dishes. You suddenly feel like your classic comfort dish has taken on this gourmet profile. Give it a spin and let me know what you think!
Ingredients for the casserole chicken pot pie
The ingredients are broken down into the chicken pot pie filling and puff pastry topping. Here’s a list of what we need:
Pot Pit Filling:
- Butter
- Onion
- Thyme
- Garlic
- All-purpose flour
- Salt + pepper
- Chicken broth
- White wine (my favorite is Pinot Grigio!)
- Half and half
- Red potatoes
- Blue or purple potatoes
- Frozen Peas
- Carrots
- Chicken (I use rotisserie!)
*Note: I love using colorful veggies but feel free to swap one of the potatoes with your favorite winter vegetables like parsnips or sweet potatoes!
Puff Pastry Topping:
- Frozen puff pastry
- Fresh parsley
Can’t find puff pastry? Frozen pie dough or even store-bought crescent rolls are wonderful substitutions! Brush with egg wash (a mixture of beaten egg and 1 tablespoon water) just before baking.
Scroll below for the recipe card and measurements.
How to make this chicken pot pie from scratch
- Make the filling: Preheat the oven to 375 degrees Fahrenheit. Set a large dutch oven or heavy bottom skillet over medium heat and add in butter. Once the butter has melted, add diced onion and cook until translucent, about 3-5 minutes. Add thyme, garlic, flour, salt, and cracked pepper and stir until pasty, about 1-2 minutes.
- Pour in liquids: Add chicken broth and wine. Bring mixture to a simmer, about 5-10 minutes. The sauce will have thickened. Add half and half and stir.
- Add veggies and chicken: Stir in potatoes, frozen peas, carrots and chicken. Cook for 5-10 minutes, stirring frequently.
- Bake: Transfer to a large greased casserole dish and bake for 25-30 minutes, or until the mixture is bubbling and the potatoes are fork tender.
- Top with puff pastry: Remove casserole from oven and top with 1 sheet of thawed puff pastry (if desired, cut pastry with a circle cookie/biscuit cutter or heart shapes for that special someone). Continue to bake the casserole according to pastry package directions (mine took about 20 minutes) until the pastry is flaky and golden.
- Garnish and serve: Let casserole cool for 5-10 minutes, then top with chopped parsley. Enjoy!
Let’s talk puff pastry!
Before baking your creamy chicken pot pie casserole, be sure to thaw out your puff pastry dough!
You don’t want to transfer it directly from the freezer onto the casserole. You can put it in the refrigerator the morning of or night before or leave it out on the counter for a couple of hours. The thawing directions are usually listed according to each package. Give this a read before starting the recipe!
Serving suggestions
All you need to serve this recipe for chicken pot pie casserole is a leafy green salad and a glass of the Pinot Grigio you used to make the gravy. I like to think this adds a special touch to weeknight dinners with the subtle comfort of home.
Make ahead and storage instructions
Yes, that’s right, you can even make the chicken pot pie filling 1-2 days in advance, transfer it to a casserole dish, cover and store it in the fridge. On the day you are going to bake, remove it from the fridge 30 minutes ahead of baking and top with the puff pastry just before placing it in the oven.
Leftovers (if there are any!) will keep in an airtight container in the fridge for up to 4 days. Reheat in a 350-degree oven until warmed through.
Chicken pot pie FAQ
Why is it called ‘Pot Pie’?
The original recipes for pot pie can be traced all the way back to ancient Greece, when they used to put meat in pots to serve. It was the Romans who added the top layer of crust, creating the ‘pie’.
How do you thicken chicken pot pie filling?
If the chicken pot pie filling does not look thick enough before baking, you can tighten it up by adding a mixture of 1 tablespoon cornstarch and 2 tablespoons water. Allow it to simmer for 1-2 minutes until thickened and glossy.
Why is my chicken pot pie runny?
If the pot pie seems runny, that means it has not been baked long enough, so I would stick it back in the oven for 5-10 minutes. The filling needs enough time to set up and evaporate some of its moisture. If the top crust is getting too brown before the end of the bake time, cover it with foil to keep it from burning.
Looking for more cozy casserole recipes? Check these out!
- Chicken Dumpling Casserole
- Tuna Noodle Casserole
- Enchilada Cornbread Casserole
- Creamy Chicken Gnocchi Bake
- Green Chili and Chicken Enchiladas
If you make this Chicken Pot Pie Casserole recipe, be sure to tag me on Pinterest and Instagram!
I seriously love seeing what you guys are making and sharing your creations with the College Housewife community!
Print
Chicken Pot Pie Casserole
- Prep Time: 20 mins
- Cook Time: 45 mins
- Total Time: 1 hour 5 minutes
- Yield: 6-8 servings 1x
- Category: Dinner
- Method: Oven
- Cuisine: American
Ingredients
1/4 cup unsalted butter
1/2 white or yellow onion, diced
2 tbsp fresh thyme sprigs
2 tsp minced garlic
¼ cup all-purpose flour
1 tsp kosher salt
¼ tsp freshly cracked pepper
1 ½ cups low sodium chicken broth
½ cup dry white wine (such as Pinot Grigio)
½ cup half and half
1 1/2 cups diced baby red or gold Yukon potatoes
1 1/2 cups diced baby blue or purple potatoes
1/2 bag frozen peas
2 carrots, peeled and diced
2 1/2 cups cooked chicken, cubed (I used rotisserie)
1 package/sheet of frozen puff pastry dough, thawed
Chopped Italian parsley, for garnish
Instructions
- Make the filling: Preheat the oven to 375 degrees Fahrenheit. Set a large dutch oven or heavy bottom skillet over medium heat and add in butter. Once the butter has melted, add diced onion and cook until translucent, about 3-5 minutes. Add thyme, garlic, flour, salt, and cracked pepper and stir until pasty, about 1-2 minutes.
- Pour in liquids: Add chicken broth and wine. Bring mixture to a simmer, about 5-10 minutes. The sauce will have thickened. Add half and half and stir.
- Add veggies and chicken: Stir in potatoes, frozen peas, carrots and chicken. Cook for 5-10 minutes, stirring frequently.
- Bake: Transfer to a large greased casserole dish and bake for 25-30 minutes, or until the mixture is bubbling and the potatoes are fork tender.
- Top with puff pastry: Remove casserole from oven and top with 1 sheet of thawed puff pastry (if desired, cut pastry with a circle cookie/biscuit cutter). Continue to bake the casserole according to pastry package directions (mine took about 20 minutes) until the pastry is flaky and golden.
- Garnish and serve: Let casserole cool for 5-10 minutes, then top with chopped parsley. Enjoy!
Notes
Note on puff pastry: Be sure to thaw your puff pastry for 1 hour out of the freezer or place into the refrigerator the morning of baking!
Make Ahead: The filling can be made up to 2 days in advance. Transfer to a casserole dish, cover and keep in the fridge. On the day you are going to serve, remove it from the fridge 30 minutes before baking, top with thawed puff pastry and bake as directed.
Storage: Leftovers will keep in an airtight container in the fridge for up to 4 days. Reheat in a preheated 350-degree F oven until warmed through.
Keywords: easy, puff pastry, chicken
I made my own gluten free pie crust and cut out circles for the top. At the end of the bake time, I broiled the dish for 2 min. so that the crust would brown nicely. I also added a few red pepper flakes to the filling. This is a great recipe and I think the white wine really elevated the flavor.
★★★★★
Comfort food that is quick, easy and delicious! Thank you. The only thing I did differently was to use puff pastry shells vs sheets. They are already cut out and look just like the picture in the recipe. Pepperidge brand was on sale at my market.
★★★★★
Can’t wait to try this but I’ve got to know… how did you get that cute biscuit shape on top? It’s got to be more than a biscuit cutter.
So incredibly delicious and perfect for chilly weather! Just finished the leftovers and looking forward to making it again.
★★★★★
I made this dish last night and it superceded all expectations! I had tried a bite before putting it in the oven and said to myself, aloud, “ohhhh, I love this!” Later, I watched my husband take his first bite, same emotion, all over his face, immediately. Thank you for this dish! I have now followed you and am committed to elevating.
★★★★★
Just made this exactly as indicated for the third time in less than 2 weeks! It’s a big hit here:)
★★★★★
This recipe was easy but elevated! I saved time using diced rotisserie chicken and using a mix of frozen peas and carrots. The only things I had to cut was the potatoes and onions. The family LOVED this meal…..and so did I!
This is delicious. Followed the recipe and made no changes. Great as is!
★★★★★
That looks easy, I think I could tackle this one.
One change i made was to continue to cook the mixture in the pot on the stove top for 30-40 minutes. I greased the 9 x 13 inch caserole dish. Poured the mixture in then topped it with puffed pastry and baked per puff pastry directions. Much, easier.