Chicken Pot Pie Casserole Recipe

I put together my Chicken Pot Pie With Thyme recipe using a clever pantry trick to thicken the filling without flour.

I never planned to become obsessed with a casserole but this Chicken Pot Pie Casserole keeps surprising me. It’s filling, a little rustic and oddly comforting yet not cloying, and I swear the mix of cooked chicken and frozen mixed vegetables does something surprising in the oven.

Sometimes I daydream about a thicker Chicken Pot Pie Sauce or try a version called Chicken Pot Pie With Thyme for a sharper note. The best part is how it looks wrong on paper but tastes exactly right, like a secret passed between dinner and leftovers, you won’t guess the twist until you taste it.

Ingredients

• Chicken: Main protein, keeps you full, adds savory meaty flavor to the filling.
• Mixed vegetables: Fiber, vitamins and color, mild sweetness, balances the creamy sauce.
• Butter: Adds richness and mouthfeel, helps thicken the sauce when cooked.
• Flour: Thickening starch, raises carb count, makes gravy smooth not lumpy.
• Chicken broth: Savory liquid, deepens flavor, lower calories than cream, salty sometimes.
• Milk: Adds creaminess and calcium, lighter than cream but still contributes dairy fat.
• Biscuits or pie crust: Carbs and butter, make this dish comforting and flaky or pillowy.
• Cheddar cheese: Optional but gives sharpness, melty top, adds fat and salty flavor.

Ingredient Quantities

• 3 cups cooked chicken, shredded or diced (about 1 1/2 lb raw chicken)
• 2 cups frozen mixed vegetables (peas, carrots, corn, green beans)
• 1 small yellow onion, diced (about 1 cup)
• 2 celery stalks, diced
• 2 cloves garlic, minced
• 4 tbsp unsalted butter
• 1/3 cup all-purpose flour
• 2 cups low-sodium chicken broth
• 1 cup milk (whole or 2%)
• 1 tsp salt
• 1/2 tsp black pepper
• 1 tsp dried thyme
• 1 tsp dried parsley (or 2 tbsp fresh chopped parsley)
• 1 tsp Worcestershire sauce (optional)
• 1 can (8 count) refrigerated biscuit dough, or 1 sheet refrigerated pie crust, your choice
• 1 cup shredded cheddar or mixed cheese (optional)
• 1 tbsp olive oil (for sautéing)

How to Make this

1. Preheat oven to 400°F if using the biscuit dough, or 375°F if you choose the pie crust; grease a 9×13 inch baking dish with a little butter or oil and set aside.

2. In a large skillet heat 1 tbsp olive oil over medium heat, add the diced onion and celery and cook until soft about 5 to 7 minutes, then add the minced garlic and cook another 30 to 45 seconds until fragrant.

3. Add 4 tbsp unsalted butter to the pan, let it melt, then sprinkle the 1/3 cup flour over the veggies and stir constantly for 1 to 2 minutes to cook the raw flour taste out.

4. Slowly whisk in the 2 cups chicken broth and 1 cup milk, scraping up any browned bits, bring to a simmer and cook until the sauce thickens about 3 to 5 minutes; warming the broth first helps prevent lumps.

5. Stir in 1 tsp salt, 1/2 tsp black pepper, 1 tsp dried thyme, 1 tsp dried parsley (or fresh), and 1 tsp Worcestershire sauce if using; taste and adjust seasoning.

6. Add the 2 cups frozen mixed vegetables and the 3 cups cooked chicken to the sauce, stir to combine and simmer 2 to 3 minutes so everything’s heated through; if you want it cheesy stir in up to 1 cup shredded cheese now so it melts into the filling.

7. Spoon the filling into the prepared baking dish and level it out. If using biscuit dough arrange the 8 biscuits on top, leaving little gaps so they can expand. If using the pie crust lay the sheet over the filling, crimp the edges to seal and cut a few vents for steam.

8. Brush the tops with a little melted butter or milk and sprinkle extra cheese if you like; tent with foil if edges are browning too fast.

9. Bake biscuits at 400°F for about 22 to 25 minutes until golden and filling is bubbling; bake pie crust at 375°F for about 30 to 35 minutes until crust is golden and filling bubbles. Let the casserole rest 10 minutes before serving so it sets up a bit.

10. Tips: use shredded rotisserie chicken to save time, microwave frozen veg briefly to remove excess ice so the filling wont get watery, warm the broth to avoid lumps and if your sauce seems too thin simmer a few extra minutes to thicken.

Equipment Needed

1. 9×13-inch baking dish, greased
2. Large skillet (10–12 inch) for sautéing and sauce
3. Mixing bowl for tossing chicken or cheese
4. Chef’s knife
5. Cutting board
6. Measuring cups and spoons
7. Whisk
8. Wooden spoon or silicone spatula for stirring and scraping
9. Pastry brush or small spoon to brush melted butter
10. Oven mitts and a sheet of foil for tenting, youll need them to handle the hot dish

FAQ

Chicken Pot Pie Casserole Recipe Substitutions and Variations

• Chicken: swap shredded chicken for rotisserie chicken or leftover turkey, canned chicken in a pinch, or for a vegetarian version use firm tofu or tempeh (press, cube and pan-sear so it doesn’t get mushy).
• Biscuit dough / pie crust: use puff pastry, crescent roll dough, or top with mashed potatoes for a pot-pie shepherds-pie feel, puff pastry browns faster so keep an eye on it.
• Milk: replace with half and half diluted 1:1 with water for a richer sauce, or use unsweetened almond or oat milk for dairy-free, or plain Greek yogurt thinned with a little water for tang and creaminess (stir in off heat to avoid splitting).
• Flour (thickener): substitute with about 2 to 3 tbsp cornstarch mixed with cold water as a slurry, or use a 1:1 gluten free flour blend, or arrowroot (use same amount as cornstarch) for a clear, glossy sauce.

Pro Tips

– Warm your liquids and add them slowly while whisking, it really cuts down on lumps. If you still get a few, pour the sauce through a fine mesh strainer or blitz it briefly with a stick blender, nobody needs grainy gravy.

– Dry the veggies first, especially if they were frozen, either by microwaving briefly then patting with paper towels or sautéing them a bit. Extra water makes the filling watery and the topping soggy.

– If you want deeper flavor brown the chicken bits a little before adding them, or stir in a tablespoon of cream cheese or a splash of white wine or a tiny squirt of mustard for more oomph. Small tweaks go a long way and they dont need to be fancy.

– For a golden, shiny top use an egg wash or milk brush and keep an eye on edges the last 10 minutes; if they start getting too dark cover them loosely with foil. Also let the casserole rest a bit after baking so the filling firms up and cuts cleaner.

Chicken Pot Pie Casserole Recipe

Recipe by James Level

0.0 from 0 votes

I put together my Chicken Pot Pie With Thyme recipe using a clever pantry trick to thicken the filling without flour.

Pin

Servings

6

servings

Calories

654

kcal

Equipment: 1. 9×13-inch baking dish, greased
2. Large skillet (10–12 inch) for sautéing and sauce
3. Mixing bowl for tossing chicken or cheese
4. Chef’s knife
5. Cutting board
6. Measuring cups and spoons
7. Whisk
8. Wooden spoon or silicone spatula for stirring and scraping
9. Pastry brush or small spoon to brush melted butter
10. Oven mitts and a sheet of foil for tenting, youll need them to handle the hot dish

Ingredients

• 3 cups cooked chicken, shredded or diced (about 1 1/2 lb raw chicken)

• 2 cups frozen mixed vegetables (peas, carrots, corn, green beans)

• 1 small yellow onion, diced (about 1 cup)

• 2 celery stalks, diced

• 2 cloves garlic, minced

• 4 tbsp unsalted butter

• 1/3 cup all-purpose flour

• 2 cups low-sodium chicken broth

• 1 cup milk (whole or 2%)

• 1 tsp salt

• 1/2 tsp black pepper

• 1 tsp dried thyme

• 1 tsp dried parsley (or 2 tbsp fresh chopped parsley)

• 1 tsp Worcestershire sauce (optional)

• 1 can (8 count) refrigerated biscuit dough, or 1 sheet refrigerated pie crust, your choice

• 1 cup shredded cheddar or mixed cheese (optional)

• 1 tbsp olive oil (for sautéing)

Directions

• Preheat oven to 400°F if using the biscuit dough, or 375°F if you choose the pie crust; grease a 9×13 inch baking dish with a little butter or oil and set aside.
• In a large skillet heat 1 tbsp olive oil over medium heat, add the diced onion and celery and cook until soft about 5 to 7 minutes, then add the minced garlic and cook another 30 to 45 seconds until fragrant.
• Add 4 tbsp unsalted butter to the pan, let it melt, then sprinkle the 1/3 cup flour over the veggies and stir constantly for 1 to 2 minutes to cook the raw flour taste out.
• Slowly whisk in the 2 cups chicken broth and 1 cup milk, scraping up any browned bits, bring to a simmer and cook until the sauce thickens about 3 to 5 minutes; warming the broth first helps prevent lumps.
• Stir in 1 tsp salt, 1/2 tsp black pepper, 1 tsp dried thyme, 1 tsp dried parsley (or fresh), and 1 tsp Worcestershire sauce if using; taste and adjust seasoning.
• Add the 2 cups frozen mixed vegetables and the 3 cups cooked chicken to the sauce, stir to combine and simmer 2 to 3 minutes so everything’s heated through; if you want it cheesy stir in up to 1 cup shredded cheese now so it melts into the filling.
• Spoon the filling into the prepared baking dish and level it out. If using biscuit dough arrange the 8 biscuits on top, leaving little gaps so they can expand. If using the pie crust lay the sheet over the filling, crimp the edges to seal and cut a few vents for steam.
• Brush the tops with a little melted butter or milk and sprinkle extra cheese if you like; tent with foil if edges are browning too fast.
• Bake biscuits at 400°F for about 22 to 25 minutes until golden and filling is bubbling; bake pie crust at 375°F for about 30 to 35 minutes until crust is golden and filling bubbles. Let the casserole rest 10 minutes before serving so it sets up a bit.
• Tips: use shredded rotisserie chicken to save time, microwave frozen veg briefly to remove excess ice so the filling wont get watery, warm the broth to avoid lumps and if your sauce seems too thin simmer a few extra minutes to thicken.

Notes

• Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.

Nutrition Facts

• Serving Size: 460g
• Total number of serves: 6
• Calories: 654kcal
• Fat: 33.25g
• Saturated Fat: 15g
• Trans Fat: 0.25g
• Polyunsaturated: 2.5g
• Monounsaturated: 15.5g
• Cholesterol: 131mg
• Sodium: 780mg
• Potassium: 494mg
• Carbohydrates: 52.8g
• Fiber: 3.4g
• Sugar: 6.2g
• Protein: 43.7g
• Vitamin A: 1200IU
• Vitamin C: 3.3mg
• Calcium: 192mg
• Iron: 1.8mg