25 Delicious Chicken Pot Pie Casserole Recipes to Try

Chicken pot pie casseroles combine comfort and convenience, making them perfect for cozy dinners or gatherings. With 25 tasty recipes to choose from, there’s something for everyone, whether you prefer classic flavors or a fun twist. Get ready to dig into these hearty dishes that bring warmth to your table!

Classic Chicken Pot Pie Casserole – Creamy chicken, veggies, and a flaky biscuit topping.

This Classic Chicken Pot Pie Casserole is the ultimate comfort food that combines tender chicken, hearty vegetables, and a creamy sauce, all topped with a flaky biscuit crust. The flavors meld beautifully, creating a warm and satisfying dish that’s perfect for family dinners or cozy nights in.

This pot pie recipe is not just delicious; it’s also simple to make. With easy-to-follow steps, you can whip up this homemade chicken pot pie in no time. Whether you’re a novice in the kitchen or a seasoned cook, this easy chicken pot pie recipe is sure to impress and become a go-to in your collection of comforting meals.

Ingredients

• 2 cups cooked chicken, shredded
• 1 cup frozen mixed vegetables (carrots, peas, corn)
• 1 cup chicken broth
• 1 cup heavy cream
• 1 tablespoon olive oil
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• 1 can (16 oz) refrigerated biscuit dough

Instructions

1. Preheat the oven to 350°F (175°C).
2. In a large skillet, heat olive oil over medium heat. Add the shredded chicken and cook for 2-3 minutes.
3. Stir in the frozen vegetables, chicken broth, heavy cream, garlic powder, onion powder, salt, and pepper. Cook for another 5 minutes until heated through.
4. Pour the mixture into a greased casserole dish.
5. Open the biscuit dough and place the biscuits on top of the chicken mixture.
6. Bake for 25-30 minutes, or until the biscuits are golden brown and cooked through. Serve warm and enjoy your homemade chicken pot pie casserole!

Crescent Roll Chicken Pot Pie – Tender chicken and veggies wrapped in flaky crescent rolls.

This Crescent Roll Chicken Pot Pie is a delightful twist on a classic comfort food. The tender chicken and colorful veggies are enveloped in flaky crescent rolls, creating a warm and satisfying meal that’s perfect for any night of the week. The combination of creamy filling and buttery dough makes each bite irresistible.

Making this dish is a breeze, making it an ideal choice for busy weeknights. With just a few ingredients, you can whip up a homemade chicken pot pie that the whole family will love. Whether you’re looking for an easy chicken pot pie recipe or a comforting meal, this dish fits the bill perfectly.

Ingredients

• 2 cups cooked chicken, shredded
• 1 cup frozen mixed vegetables
• 1 can (10.5 oz) cream of chicken soup
• 1/2 cup milk
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 can (8 oz) refrigerated crescent roll dough
• Salt and pepper to taste

Instructions

1. Preheat your oven to 375°F (190°C).
2. In a large bowl, combine the shredded chicken, frozen mixed vegetables, cream of chicken soup, milk, garlic powder, onion powder, salt, and pepper. Mix well to combine.
3. Unroll the crescent roll dough and separate it into triangles. Press the triangles into the bottom and up the sides of a greased pie dish, leaving some dough for the top.
4. Pour the chicken mixture into the crust, spreading it evenly.
5. Use the remaining dough to cover the filling, pinching the edges to seal. You can create a lattice pattern or simply place the triangles over the top.
6. Bake for 25-30 minutes, or until the dough is golden brown and the filling is bubbly.
7. Allow it to cool for a few minutes before serving. Enjoy your comforting chicken pot pie casserole!

Loaded Chicken Pot Pie Casserole – Packed with chicken, bacon, and creamy potatoes.

Get ready to enjoy a comforting meal that will warm your soul! This Loaded Chicken Pot Pie Casserole combines tender chicken, crispy bacon, and creamy potatoes for a delicious twist on the classic pot pie recipe. It’s a simple, hearty dish that’s perfect for family dinners or cozy nights in.

With layers of flavor and a delightful creamy texture, this casserole is bound to become a favorite. The savory bacon adds a smoky richness, while the potatoes provide a satisfying heartiness. Plus, this chicken pot pie recipe is easy to make, ensuring you spend less time in the kitchen and more time enjoying your meal.

Ingredients

• 2 cups cooked chicken, shredded
• 1 cup diced cooked bacon
• 4 cups diced potatoes
• 1 cup frozen mixed vegetables
• 1 can (10.5 oz) cream of chicken soup
• 1 cup chicken broth
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon black pepper
• 1 teaspoon salt
• 1 cup shredded cheddar cheese
• 1 refrigerated pie crust

Instructions

1. Preheat your oven to 375°F (190°C).
2. In a large bowl, combine the shredded chicken, cooked bacon, diced potatoes, mixed vegetables, cream of chicken soup, chicken broth, garlic powder, onion powder, salt, and pepper. Stir until well mixed.
3. Spread the mixture evenly in a greased casserole dish. Sprinkle the cheddar cheese over the top.
4. Roll out the pie crust and place it over the chicken mixture, sealing the edges. Cut slits in the crust to allow steam to escape.
5. Bake for 35-40 minutes, or until the crust is golden brown and the filling is bubbly. Let it cool for a few minutes before serving. Enjoy your loaded chicken pot pie casserole!

Cheesy Chicken Pot Pie Bake – A cheesy twist on the classic with a golden crust.

This Cheesy Chicken Pot Pie Bake offers a delightful spin on the traditional recipe, combining tender chicken with a creamy sauce and an abundance of cheese, all enveloped in a flaky, golden crust. It’s perfect for anyone craving comfort food that feels both hearty and indulgent.

The best part? This Chicken Pot Pie Casserole is simple to whip up, making it ideal for busy weeknights. With minimal prep and a short baking time, you’ll have a delicious meal ready to serve in no time. Enjoy the rich flavors of homemade chicken pot pie, complemented by melting cheese that adds an extra layer of deliciousness!

Ingredients

• 2 cups cooked chicken, shredded
• 1 cup frozen mixed vegetables (peas, carrots, corn)
• 1 can (10.5 oz) cream of chicken soup
• 1 cup shredded cheddar cheese
• 1/2 cup milk
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon black pepper
• 1 pre-made pie crust or biscuit dough

Instructions

1. Preheat your oven to 375°F (190°C).
2. In a large bowl, mix the shredded chicken, frozen vegetables, cream of chicken soup, milk, garlic powder, onion powder, and black pepper until well combined.
3. Spread the mixture into a greased baking dish. Sprinkle the shredded cheddar cheese evenly over the top.
4. Roll out the pie crust or biscuit dough and place it over the chicken mixture. Seal the edges and cut a few slits in the crust to allow steam to escape.
5. Bake for 25-30 minutes or until the crust is golden brown and the filling is bubbly. Let it cool slightly before serving.

Slow Cooker Chicken Pot Pie Casserole – Comforting pot pie made in your slow cooker.

This Slow Cooker Chicken Pot Pie Casserole is a delightful twist on the classic comfort food. It combines tender chicken, fresh vegetables, and a creamy sauce, all topped with fluffy biscuit dough. The result is a warm, hearty meal that’s bursting with flavor and sure to satisfy your cravings. Plus, it’s incredibly simple to make—just toss everything in the slow cooker and let it do the work for you!

Whether you’re serving it on a chilly evening or for a casual family dinner, this Chicken Pot Pie Casserole is one of those comforting meals that everyone loves. You get all the goodness of a homemade chicken pot pie without any of the fuss. With the perfect balance of creamy filling and fluffy topping, this dish will quickly become a favorite in your household.

Ingredients

• 1 pound boneless, skinless chicken breasts
• 1 cup carrots, diced
• 1 cup celery, diced
• 1 cup potatoes, diced
• 1 cup frozen peas
• 1 can (10.5 oz) cream of chicken soup
• 1 cup chicken broth
• 1 teaspoon onion powder
• 1 teaspoon garlic powder
• 1 teaspoon dried thyme
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 package refrigerated biscuit dough (8 biscuits)

Instructions

1. Prepare the Chicken: Place the chicken breasts at the bottom of the slow cooker. Add the diced carrots, celery, potatoes, and frozen peas on top.
2. Mix the Sauce: In a separate bowl, combine the cream of chicken soup, chicken broth, onion powder, garlic powder, thyme, salt, and pepper. Stir until mixed well.
3. Combine: Pour the sauce mixture over the chicken and vegetables in the slow cooker. Stir gently to combine.
4. Cook: Cover and cook on low for 6-8 hours or on high for 3-4 hours, until the chicken is cooked through and the vegetables are tender.
5. Add the Biscuits: About 30 minutes before serving, remove the chicken, shred it, and return it to the pot. Cut the biscuit dough into quarters and place on top of the mixture in the slow cooker. Cover and cook for an additional 30 minutes or until the biscuits are golden brown and cooked through.
6. Serve: Once done, scoop the casserole into bowls and enjoy your comforting meal!

Keto Chicken Pot Pie Casserole – Low-carb casserole with creamy chicken and veggies.

This Keto Chicken Pot Pie Casserole is a delightful twist on a classic comfort food. Rich and creamy, it combines tender chicken with colorful vegetables, all encased in a low-carb sauce that perfectly satisfies your cravings without the carbs. It’s simple to make, making it a great option for busy weeknights or relaxed family dinners.

The flavors meld beautifully, creating a dish that feels indulgent yet healthy. This casserole is not only delicious but also a comforting meal that everyone will love. Plus, it’s easy to customize with your favorite veggies or seasonings!

Ingredients

• 2 cups cooked chicken, shredded
• 1 cup cauliflower florets
• 1 cup chopped bell peppers
• 1/2 cup chopped onions
• 2 cloves garlic, minced
• 1 cup chicken broth
• 1 cup heavy cream
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• Salt and pepper to taste
• 1/2 cup shredded cheese (optional)

Instructions

1. Preheat your oven to 375°F (190°C).
2. In a large skillet, sauté onions and garlic until translucent. Add cauliflower, bell peppers, and cooked chicken, stirring to combine.
3. Pour in chicken broth and heavy cream. Add thyme, rosemary, salt, and pepper. Let it simmer for about 5 minutes.
4. Transfer the mixture to a greased casserole dish. If desired, sprinkle shredded cheese on top.
5. Bake in the oven for 25-30 minutes, or until bubbly and golden brown. Let cool slightly before serving.

Buffalo Chicken Pot Pie Casserole – A spicy, tangy twist with creamy buffalo flavors.

If you’re looking to spice up your comfort food game, Buffalo Chicken Pot Pie Casserole is a fantastic choice. This dish combines the classic flavors of a chicken pot pie with the zesty kick of buffalo sauce, creating a meal that’s both creamy and tangy. It’s perfect for those who love a bit of heat in their meals.

What makes this casserole a winner is its simplicity. With just a handful of ingredients and minimal prep time, you’ll have a satisfying dish ready in no time. It’s great for families or anyone craving a comforting meal with a twist. Get ready to enjoy a taste sensation!

Ingredients

• 2 cups shredded cooked chicken
• 1 cup buffalo sauce
• 1 cup cream of chicken soup
• 1 cup frozen mixed vegetables
• 1 cup shredded cheddar cheese
• 1 package refrigerated biscuit dough
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• Salt and pepper to taste

Instructions

1. Preheat your oven to 375°F (190°C).
2. In a large bowl, mix the shredded chicken, buffalo sauce, cream of chicken soup, frozen vegetables, garlic powder, onion powder, salt, and pepper until well combined.
3. Spread the mixture evenly in a greased baking dish. Top with shredded cheddar cheese.
4. Cut the biscuit dough into quarters and scatter the pieces over the cheese layer.
5. Bake for 25-30 minutes, or until the biscuits are golden brown and cooked through.
6. Let it cool for a few minutes before serving. Enjoy your Buffalo Chicken Pot Pie Casserole!

Healthy Chicken Pot Pie Casserole – Lighter version with whole wheat crust and lean chicken.

This Healthy Chicken Pot Pie Casserole is a comforting dish that delivers all the classic flavors of a traditional pot pie while keeping things light. Using a whole wheat crust and lean chicken, it’s not only delicious but also a great option for those looking to enjoy a hearty meal without the extra calories. The mix of tender chicken, vibrant vegetables, and creamy sauce creates a satisfying blend that everyone will love.

Simple to make, this casserole is perfect for busy weeknights or a cozy family dinner. Just layer the ingredients, pop it in the oven, and you’ll have a delightful meal ready to serve. It’s a great way to incorporate healthy ingredients into a beloved recipe, making it a go-to for comfort food lovers.

Ingredients

• 1 pound lean chicken breast, diced
• 1 cup carrots, chopped
• 1 cup peas
• 1 cup corn
• 1 onion, diced
• 2 cloves garlic, minced
• 2 cups low-sodium chicken broth
• 1 cup low-fat milk
• 1/4 cup whole wheat flour
• 1 teaspoon thyme
• 1 teaspoon rosemary
• Salt and pepper to taste
• 1 whole wheat pie crust

Instructions

1. Preheat the oven to 375°F (190°C).
2. In a large skillet, sauté the onion and garlic until fragrant. Add the diced chicken and cook until browned.
3. Stir in the carrots, peas, and corn, cooking for another 3-4 minutes.
4. In a separate bowl, whisk together the chicken broth, milk, whole wheat flour, thyme, rosemary, salt, and pepper. Pour this mixture over the chicken and vegetable mix, stirring well to combine.
5. Pour the filling into a baking dish and cover with the whole wheat pie crust. Cut slits in the crust for steam to escape.
6. Bake for 25-30 minutes, or until the crust is golden and the filling is bubbling. Let it cool slightly before serving.

Gluten-Free Chicken Pot Pie Casserole – A hearty, gluten-free version with savory flavors.

If you’re craving a comforting meal that’s both delicious and gluten-free, this Chicken Pot Pie Casserole is perfect! With a rich, savory filling made from tender chicken, fresh vegetables, and a creamy sauce, it brings all the warmth of a homemade chicken pot pie to your table without the fuss of traditional crusts.

This easy chicken pot pie recipe is simple to whip up, making it a go-to for busy weeknights. Each bite is packed with flavors, and the gluten-free topping creates a delightful contrast to the hearty filling. Enjoy this dish with your loved ones for a cozy dinner experience!

Ingredients

• 2 cups cooked chicken, shredded
• 1 cup carrots, diced
• 1 cup peas
• 1 cup potatoes, diced
• 1/2 cup onion, chopped
• 2 cups gluten-free chicken broth
• 1/2 cup milk
• 1/4 cup gluten-free flour
• 1 teaspoon garlic powder
• 1 teaspoon thyme
• Salt and pepper to taste
• 1 cup gluten-free biscuit mix
• 2/3 cup milk (for biscuit topping)

Instructions

1. Preheat your oven to 400°F (200°C).
2. In a large skillet, sauté the onion, carrots, and potatoes until tender. Add the shredded chicken, peas, garlic powder, thyme, salt, and pepper, and mix well.
3. In a separate bowl, whisk together the gluten-free flour, chicken broth, and milk until smooth. Pour this mixture over the chicken and vegetables in the skillet. Stir to combine and let simmer for a few minutes.
4. Transfer the filling to a greased casserole dish.
5. In another bowl, combine the gluten-free biscuit mix with 2/3 cup milk until a dough forms. Drop spoonfuls of the mixture over the chicken filling.
6. Bake in the preheated oven for about 25-30 minutes, or until the biscuits are golden brown and the filling is bubbling.
7. Let cool slightly, then serve and enjoy your comforting gluten-free chicken pot pie casserole!

Biscuit-Topped Chicken Pot Pie Casserole – Buttery biscuits atop creamy chicken filling.

This Biscuit-Topped Chicken Pot Pie Casserole is a comforting meal that brings warmth to any table. With tender chicken and a creamy filling, it’s a dish that feels like a big hug. The buttery biscuits on top add the perfect finishing touch, creating a delightful contrast to the rich filling underneath.

Perfect for weeknight dinners, this easy chicken pot pie recipe is simple to make yet packed with flavor. You can whip it up in no time, making it ideal for busy families. Everyone will love digging into this hearty casserole, making it a go-to for your comfort food cravings!

Ingredients

• 2 cups cooked chicken, shredded
• 1 cup frozen mixed vegetables
• 1 cup chicken broth
• 1 cup heavy cream
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• Salt and pepper to taste
• 2 cans refrigerated biscuit dough
• 1 tablespoon fresh parsley, chopped (for garnish)

Instructions

1. Preheat your oven to 375°F (190°C).
2. In a large mixing bowl, combine the shredded chicken, frozen vegetables, chicken broth, heavy cream, garlic powder, onion powder, salt, and pepper. Stir until well mixed.
3. Pour the chicken mixture into a greased casserole dish.
4. Open the biscuit dough and cut each biscuit into halves or quarters. Arrange the biscuit pieces over the chicken mixture, covering it evenly.
5. Bake in the preheated oven for 25-30 minutes, or until the biscuits are golden brown and the filling is bubbling.
6. Remove from the oven and let it cool for a few minutes. Garnish with fresh parsley before serving.

Puff Pastry Chicken Pot Pie Casserole – Elegant version with a flaky puff pastry crust.

This Puff Pastry Chicken Pot Pie Casserole is a delightful twist on a classic comfort dish. The combination of tender chicken, fresh vegetables, and a creamy sauce, all enveloped in a flaky puff pastry crust, offers a cozy dining experience that is both satisfying and elegant.

Making this casserole is simple and perfect for any occasion. It’s an easy chicken pot pie recipe that brings together hearty ingredients for a dish everyone will love. Whether you’re serving it for a family dinner or a special gathering, this chicken pot pie casserole is sure to impress.

Ingredients

• 2 cups cooked chicken, shredded
• 1 cup carrots, diced
• 1 cup peas
• 1 cup celery, diced
• 1/2 cup onion, chopped
• 3 cups chicken broth
• 1/2 cup heavy cream
• 1/4 cup all-purpose flour
• 2 tablespoons olive oil
• 1 teaspoon garlic powder
• 1 teaspoon thyme
• Salt and pepper to taste
• 1 package puff pastry sheets, thawed
• 1 egg, beaten (for egg wash)

Instructions

1. Preheat the oven to 400°F (200°C).
2. In a large skillet, heat olive oil over medium heat. Sauté onions, carrots, and celery until soft, about 5 minutes.
3. Add the shredded chicken, peas, garlic powder, thyme, salt, and pepper. Stir to combine and cook for another 2 minutes.
4. Sprinkle flour over the mixture and stir well. Gradually pour in chicken broth and heavy cream, stirring constantly until the sauce thickens, about 5-7 minutes.
5. Transfer the chicken mixture to a baking dish. Roll out the puff pastry and place it over the filling, sealing the edges. Cut a few slits in the pastry for ventilation.
6. Brush the pastry with the beaten egg for a golden finish. Bake for 25-30 minutes or until the pastry is golden brown and puffed.
7. Let it cool for a few minutes before serving. Enjoy your homemade chicken pot pie!

One-Pan Chicken Pot Pie Casserole – Minimal cleanup with all the classic flavors.

This One-Pan Chicken Pot Pie Casserole is the perfect comfort food for a cozy night in. It combines tender chicken, fresh vegetables, and a creamy sauce, all topped with a golden, flaky crust. The flavors are classic and satisfying, making it a go-to choice for a family dinner.

What’s great about this recipe is how easy it is to prepare. You can whip it up in one pan, which means minimal cleanup. It’s an easy chicken pot pie recipe that gives you all the homemade goodness without the fuss. Your family will love it!

Ingredients

• 2 cups cooked chicken, shredded
• 1 cup carrots, diced
• 1 cup celery, diced
• 1 cup frozen peas
• 1 can (10.5 oz) cream of chicken soup
• 1 cup chicken broth
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon dried thyme
• 1/2 teaspoon black pepper
• 1 package (1 lb) refrigerated pie crusts
• Fresh parsley, for garnish

Instructions

1. Preheat your oven to 375°F (190°C).
2. In a large skillet, combine the shredded chicken, carrots, celery, peas, cream of chicken soup, chicken broth, garlic powder, onion powder, thyme, and black pepper. Stir to combine and cook over medium heat until warmed through.
3. Roll out one of the pie crusts and place it in the bottom of a greased baking dish. Pour the chicken and vegetable mixture over the crust.
4. Cover with the second pie crust and cut slits for ventilation. Bake in the preheated oven for 30-35 minutes, or until the crust is golden brown.
5. Remove from the oven, garnish with fresh parsley, and let it cool slightly before serving.

Dairy-Free Chicken Pot Pie Casserole – Creamy and flavorful without the dairy.

If you’re looking for a comforting meal that’s both creamy and dairy-free, this chicken pot pie casserole is a fantastic choice. Packed with tender chicken and a medley of colorful vegetables, it’s a delightful twist on the classic pot pie recipe. The dish is simple to make, making it perfect for busy weeknights or cozy family dinners.

The rich, flavorful sauce, made without dairy, ensures everyone at the table can enjoy this delicious meal. Each bite offers a satisfying combination of textures, from the tender chicken to the crispy topping. You’ll love how easy it is to whip up this homemade chicken pot pie casserole, turning your kitchen into a haven of comfort.

Ingredients

• 1 lb boneless, skinless chicken breasts, cooked and shredded
• 2 tablespoons olive oil
• 1 onion, chopped
• 2 carrots, diced
• 2 celery stalks, diced
• 3 cups vegetable broth
• 1 cup coconut milk
• 1 teaspoon garlic powder
• 1 teaspoon dried thyme
• 1 cup frozen peas
• Salt and pepper to taste
• 1 package dairy-free crescent rolls

Instructions

1. Preheat your oven to 375°F (190°C).
2. In a large skillet, heat olive oil over medium heat. Add chopped onion, carrots, and celery. Sauté until softened, about 5-7 minutes.
3. Add the shredded chicken, vegetable broth, coconut milk, garlic powder, dried thyme, and frozen peas. Stir to combine and bring to a simmer. Season with salt and pepper.
4. Transfer the mixture to a greased casserole dish. Unroll the dairy-free crescent rolls and place them on top of the chicken mixture, covering it as evenly as possible.
5. Bake in the preheated oven for 25-30 minutes, or until the crescent rolls are golden brown. Allow to cool slightly before serving.

Cranberry Chicken Pot Pie Casserole – Holiday-inspired with a hint of cranberry sweetness.

This Cranberry Chicken Pot Pie Casserole is the perfect blend of savory chicken and a touch of sweetness from the cranberries. The flaky crust balances beautifully with the creamy filling, making it a comforting meal that’s ideal for the holidays or any cozy dinner. Plus, it’s an easy chicken pot pie recipe that can be whipped up without much fuss!

The tartness of the cranberries brings a festive twist to the classic chicken pot pie recipe. With tender chunks of chicken mixed with hearty vegetables and a luscious sauce, this dish will surely impress your family and friends. Gather everyone around the table and serve this delicious casserole for a meal everyone will love!

Ingredients

• 2 cups cooked chicken, shredded
• 1 cup fresh cranberries
• 1 cup frozen mixed vegetables (peas, carrots, corn)
• 1 can (10.5 oz) cream of chicken soup
• 1/2 cup chicken broth
• 1 teaspoon dried thyme
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1 package refrigerated pie crusts (2 crusts)
• Salt and pepper to taste
• 1 egg, beaten (for egg wash)

Instructions

1. Preheat your oven to 425°F (220°C).
2. In a large bowl, combine the shredded chicken, cranberries, mixed vegetables, cream of chicken soup, chicken broth, thyme, garlic powder, onion powder, salt, and pepper. Stir until well combined.
3. Roll out one pie crust and place it in a greased 9-inch pie dish. Pour the chicken mixture into the crust, spreading it evenly.
4. Cover the filling with the second pie crust, sealing the edges. Cut slits in the top crust to allow steam to escape.
5. Brush the top crust with the beaten egg for a golden finish.
6. Bake in the preheated oven for 30-35 minutes or until the crust is golden brown and the filling is bubbly.
7. Let it cool for a few minutes before serving. Enjoy your festive Cranberry Chicken Pot Pie Casserole!

Vegetable-Loaded Chicken Pot Pie Casserole – Extra veggies for a wholesome meal.

If you’re looking for a comforting meal that’s packed with flavor and nutrition, this Vegetable-Loaded Chicken Pot Pie Casserole is the perfect choice. It combines tender chicken with a variety of vegetables, all enveloped in a creamy sauce, and topped with a golden, flaky crust. This easy chicken pot pie recipe is not only delicious but also simple to prepare, making it an ideal weeknight dinner option.

The blend of fresh vegetables brings a delightful crunch as you dig into this hearty casserole. Each bite is a warm embrace, and with the added veggies, you can feel good about serving this dish to your family. Whether you’re an experienced cook or just starting out, this chicken pot pie casserole is sure to impress!

Ingredients

• 2 cups cooked chicken, shredded
• 1 cup carrots, diced
• 1 cup peas
• 1 cup corn
• 1 cup red bell pepper, diced
• 1/2 cup onion, chopped
• 1 can (10.5 oz) cream of chicken soup
• 1 cup milk
• 1 teaspoon garlic powder
• 1 teaspoon dried thyme
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• 1 package refrigerated pie crusts (2 crusts)

Instructions

1. Preheat your oven to 425°F (220°C).
2. In a large bowl, combine the shredded chicken, diced carrots, peas, corn, red bell pepper, and onion.
3. Add the cream of chicken soup, milk, garlic powder, thyme, salt, and pepper. Mix until everything is well combined.
4. Pour the mixture into a greased casserole dish.
5. Roll out one pie crust and place it over the filling, sealing the edges. Cut a few slits for steam to escape.
6. Bake for 30-35 minutes, or until the crust is golden brown and the filling is bubbly.
7. Let it cool for a few minutes before serving. Enjoy your homemade chicken pot pie!

Chicken Pot Pie Noodle Casserole – Comforting combo of noodles and creamy chicken.

Chicken Pot Pie Noodle Casserole is a delightful twist on the classic chicken pot pie, blending tender noodles with a rich, creamy chicken filling. This comforting dish combines the classic flavors of homemade chicken pot pie with the ease of a casserole, making it a perfect choice for busy weeknights. The soothing, hearty texture and delicious taste are sure to please everyone at the dinner table.

A great option for those looking for comforting meals, this casserole is both simple to prepare and satisfying. With just a few key ingredients, you can create a dish that feels like a warm hug in a bowl. Serve it hot, and watch as your family savors each creamy, noodle-filled bite.

Ingredients

• 3 cups cooked egg noodles
• 2 cups cooked chicken, shredded
• 1 can (10.5 oz) cream of chicken soup
• 1 cup chicken broth
• 1 cup frozen mixed vegetables (peas, carrots, corn)
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1/2 teaspoon black pepper
• 1/4 teaspoon salt
• 1 cup shredded cheddar cheese
• 1 can (8 oz) refrigerated crescent roll dough

Instructions

1. Preheat your oven to 375°F (190°C).
2. In a large bowl, combine the cooked noodles, shredded chicken, cream of chicken soup, chicken broth, frozen vegetables, garlic powder, onion powder, black pepper, and salt. Mix until well combined.
3. Spread the mixture evenly in a greased 9×13-inch baking dish. Sprinkle the shredded cheddar cheese over the top.
4. Unroll the crescent roll dough and place it over the top of the casserole, sealing the edges slightly.
5. Bake in the preheated oven for 25-30 minutes, or until the crescent dough is golden brown and the casserole is bubbly.
6. Let it cool for a few minutes before serving. Enjoy your Chicken Pot Pie Noodle Casserole!

Ham and Chicken Pot Pie Casserole – Savory mix of chicken and ham with creamy filling.

This Ham and Chicken Pot Pie Casserole is the perfect comfort food for any day of the week. It combines tender pieces of chicken and savory ham with a creamy filling, all topped with a flaky crust. The flavors blend beautifully, creating a dish that’s both hearty and satisfying. Plus, it’s simple to make, making it a great choice for busy weeknights.

This Chicken Pot Pie Recipe showcases comforting flavors that everyone will love. The creamy sauce, packed with vegetables, enhances the dish, while the chicken and ham provide a delightful mix of protein. Serve this casserole warm, and watch it disappear quickly!

Ingredients

• 2 cups cooked chicken, shredded
• 1 cup cooked ham, diced
• 1 cup frozen mixed vegetables
• 1 can cream of chicken soup
• 1 cup milk
• 1 teaspoon onion powder
• 1 teaspoon garlic powder
• 1 teaspoon dried thyme
• 1/2 teaspoon pepper
• 1 package refrigerated pie crusts (or homemade)

Instructions

1. Preheat your oven to 425°F (220°C).
2. In a large bowl, combine the chicken, ham, mixed vegetables, cream of chicken soup, milk, onion powder, garlic powder, thyme, and pepper. Stir until well combined.
3. Roll out one pie crust and place it in a greased casserole dish. Pour the filling into the crust.
4. Cover the filling with the second pie crust, sealing the edges. Cut a few slits in the top to allow steam to escape.
5. Bake for 30-35 minutes, or until the crust is golden brown. Let it cool for a few minutes before serving.

BBQ Chicken Pot Pie Casserole – Smoky barbecue chicken in a creamy pot pie base.

This BBQ Chicken Pot Pie Casserole combines the smoky flavor of barbecued chicken with a creamy filling, all wrapped in a flaky crust. It’s a twist on the classic chicken pot pie recipe that adds a fun and unexpected flavor profile. Perfect for busy weeknights, this dish is simple to prepare and will warm your family’s hearts.

The creamy base, paired with the savory barbecue chicken, creates a comforting meal that everyone will love. Plus, it’s versatile—feel free to add in your favorite vegetables for extra nutrition. Get ready to serve up a hearty dish that’s sure to be a hit!

Ingredients

• 2 cups cooked chicken, shredded
• 1 cup barbecue sauce
• 1 cup mixed vegetables (like peas and carrots)
• 1 can (10.5 oz) cream of chicken soup
• 1 cup shredded cheddar cheese
• 1 package refrigerated pie crusts
• 1 tablespoon olive oil
• Salt and pepper to taste

Instructions

1. Preheat your oven to 375°F (190°C).
2. In a large bowl, combine shredded chicken, barbecue sauce, mixed vegetables, cream of chicken soup, and half of the cheddar cheese. Mix well and season with salt and pepper.
3. Roll out one pie crust and fit it into a 9-inch pie dish. Pour the chicken mixture into the crust.
4. Cover the filling with the second pie crust, sealing the edges. Cut a few slits in the top to allow steam to escape.
5. Sprinkle the remaining cheddar cheese on top.
6. Bake for 30-35 minutes, or until the crust is golden brown and the filling is bubbly.
7. Let it cool for a few minutes before slicing and serving. Enjoy your BBQ Chicken Pot Pie Casserole!

Tex-Mex Chicken Pot Pie Casserole – Bold Southwestern flavors with a cornbread crust.

This Tex-Mex Chicken Pot Pie Casserole is a delightful twist on a classic comfort food. With bold Southwestern flavors, it’s packed with tender chicken, vibrant vegetables, and a spicy kick that makes it a standout dish. The cornbread crust adds a unique texture and sweetness, perfectly complementing the savory filling.

This recipe is easy to whip up, making it a great choice for busy weeknights or casual gatherings. Simply layer your ingredients and let the oven do the work. You’ll have a hearty meal that everyone will love, proving that comfort food can be both satisfying and fun!

Ingredients

• 2 cups cooked chicken, shredded
• 1 cup corn kernels, frozen or fresh
• 1 cup black beans, drained and rinsed
• 1 cup diced tomatoes with green chilies
• 1 bell pepper, diced
• 1 onion, chopped
• 1 teaspoon cumin
• 1 teaspoon chili powder
• 1 cup cheddar cheese, shredded
• 1 package (8.5 oz) cornbread mix
• 1 egg
• 2/3 cup milk

Instructions

1. Preheat your oven to 400°F (200°C).
2. In a large bowl, mix together the shredded chicken, corn, black beans, diced tomatoes, bell pepper, onion, cumin, chili powder, and half of the cheese. Spread the mixture in a greased baking dish.
3. In another bowl, combine the cornbread mix, egg, and milk. Stir until just combined, then pour the batter over the chicken mixture.
4. Sprinkle the remaining cheese on top. Bake for 25-30 minutes, or until the cornbread is golden brown and a toothpick inserted in the center comes out clean.
5. Let it cool for a few minutes before serving. Enjoy your Tex-Mex Chicken Pot Pie Casserole!

Mini Chicken Pot Pie Casserole Cups – Bite-sized pot pie in muffin tin servings.

Mini Chicken Pot Pie Casserole Cups are the perfect twist on a classic dish, offering all the comforting flavors of a Homemade Chicken Pot Pie in a handy, bite-sized form. These little delights are a crowd-pleaser, ideal for parties or a cozy family dinner. With a buttery crust and creamy chicken filling, each cup is packed with deliciousness that will warm your heart.

Making these mini pot pies is super simple, requiring just a few ingredients and minimal prep time. They’re a fantastic Pot Pie Recipe Easy enough for weeknight meals, yet impressive enough for entertaining guests. Enjoy the convenience of these Chicken Pot Pie Casserole Cups that embody the essence of comforting meals, all in a fun, individual serving!

Ingredients

• 1 package refrigerated pie crusts (2 crusts)
• 2 cups cooked chicken, shredded
• 1 cup frozen mixed vegetables
• 1 cup cream of chicken soup
• 1/2 cup milk
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• Salt and pepper to taste

Instructions

1. Preheat the oven to 375°F (190°C). Grease a muffin tin.
2. Roll out the pie crusts and cut them into circles that fit your muffin cups. Press each circle into the bottom and sides of the cups.
3. In a mixing bowl, combine the shredded chicken, frozen vegetables, cream of chicken soup, milk, garlic powder, onion powder, salt, and pepper. Stir until well combined.
4. Spoon the mixture evenly into each crust-lined muffin cup.
5. Bake for 25-30 minutes or until the crust is golden brown. Let cool slightly before serving.

Chicken and Stuffing Pot Pie Casserole – Stuffing crust adds a unique, savory twist.

This Chicken and Stuffing Pot Pie Casserole is a delightful twist on the classic pot pie recipe. With a hearty filling of tender chicken and vegetables, all topped with a savory stuffing crust, it’s comfort food at its finest. The warm flavors blend beautifully, creating a dish that’s both satisfying and easy to make on a busy weeknight.

Perfect for family dinners, this casserole brings together the best of both worlds: the creamy, rich filling of a traditional chicken pot pie and the comforting texture of stuffing. If you’re looking for a simple yet delicious meal, this is the recipe for you!

Ingredients

• 4 cups cooked chicken, shredded
• 2 cups mixed vegetables (carrots, peas, corn)
• 1 can (10.5 oz) cream of chicken soup
• 1 cup chicken broth
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1/2 teaspoon black pepper
• 1 package (6 oz) stuffing mix
• 1/4 cup unsalted butter, melted

Instructions

1. Preheat the oven to 350°F (175°C).
2. In a large bowl, combine the shredded chicken, mixed vegetables, cream of chicken soup, chicken broth, garlic powder, onion powder, and black pepper. Mix well.
3. Spread the chicken mixture evenly in a greased casserole dish.
4. In another bowl, combine the stuffing mix with melted butter and mix until the stuffing is moistened. Spread the stuffing over the chicken mixture.
5. Bake for 30-35 minutes, or until the stuffing is golden brown and the filling is bubbly.
6. Let cool for a few minutes before serving. Enjoy your comforting meal!

Curry Chicken Pot Pie Casserole – Exotic flavors with a creamy curry twist.

This Curry Chicken Pot Pie Casserole brings a delightful twist to a classic comfort dish. With a rich, creamy curry sauce and tender chicken pieces, it’s a guaranteed crowd-pleaser. The combination of spices creates a warm aroma that fills your kitchen, making it perfect for cozy family dinners or gatherings with friends.

Simple to prepare, this easy chicken pot pie recipe allows you to enjoy exotic flavors without the fuss. Loaded with vegetables and topped with a flaky crust, each bite is a burst of flavor that’s sure to impress. Whether you’re new to cooking or a seasoned chef, this homemade chicken pot pie will quickly become a favorite in your recipe collection!

Ingredients

• 1 lb boneless, skinless chicken breast, cubed
• 1 cup carrots, diced
• 1 cup peas
• 1 cup bell peppers, diced
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 2 tablespoons curry powder
• 1 can (14 oz) coconut milk
• 2 cups chicken broth
• 1 tablespoon olive oil
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 tablespoon fresh cilantro, chopped (for garnish)
• 1 package refrigerated pie crusts

Instructions

1. Preheat your oven to 400°F (200°C).
2. In a large skillet, heat olive oil over medium heat. Add onions and garlic, sautéing until softened.
3. Add the chicken and cook until browned. Stir in carrots, peas, bell peppers, curry powder, salt, and pepper, cooking for another 5 minutes.
4. Pour in the coconut milk and chicken broth, bringing the mixture to a simmer. Let it cook for about 10 minutes until slightly thickened.
5. Transfer the chicken and vegetable mix to a greased casserole dish. Top with the pie crust, sealing the edges. Make a few slits in the top for steam to escape.
6. Bake for 25-30 minutes until the crust is golden brown. Garnish with fresh cilantro before serving.

Ranch Chicken Pot Pie Casserole – Creamy ranch-flavored filling with veggies and chicken.

This Ranch Chicken Pot Pie Casserole brings all the comforts of traditional pot pie with a zesty twist. The creamy ranch-flavored filling paired with tender chicken and colorful veggies makes it a family favorite. It’s simple to whip up, perfect for busy weeknights or a cozy gathering with friends.

The best part? This easy chicken pot pie recipe combines fresh ingredients and pantry staples, giving you a fulfilling meal that’s packed with flavor. With its savory filling and flaky crust, it’s no wonder this dish is considered one of the best chicken pot pie recipes around!

Ingredients

• 2 cups cooked chicken, shredded
• 1 cup frozen mixed vegetables (peas, carrots, corn)
• 1 can (10.5 oz) cream of chicken soup
• 1 cup ranch dressing
• 1 cup shredded cheddar cheese
• 1 package refrigerated pie crusts (2 crusts)
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• Salt and pepper to taste
• Fresh parsley for garnish (optional)

Instructions

1. Preheat your oven to 425°F (220°C).
2. In a large bowl, mix the shredded chicken, frozen vegetables, cream of chicken soup, ranch dressing, garlic powder, onion powder, salt, and pepper until well combined.
3. Roll out one pie crust and place it in a greased pie dish. Pour the chicken and vegetable mixture into the crust.
4. Cover with the second pie crust, sealing the edges. Cut slits in the top crust to allow steam to escape.
5. Bake for 30-35 minutes, or until the crust is golden brown. Let it cool for a few minutes before serving. Garnish with fresh parsley if desired.

Cauliflower Crust Chicken Pot Pie Casserole – Low-carb casserole with a cauliflower topping.

This Cauliflower Crust Chicken Pot Pie Casserole is a delightful twist on a classic comfort food. With a rich, creamy filling packed with tender chicken and vegetables, it’s topped with a flavorful cauliflower crust that’s low in carbs but high in taste. Perfect for those looking for a comforting meal without the extra carbs, this dish offers a satisfying and hearty option that everyone will love.

The simple recipe makes it easy to whip up a homemade chicken pot pie that’s sure to please. It’s a great choice for busy weeknights or cozy family dinners. You can enjoy the comforting flavors of chicken pot pie while sticking to your health goals!

Ingredients

• 4 cups cauliflower florets
• 1 cup shredded cooked chicken
• 1 cup mixed vegetables (carrots, peas, corn)
• 1 cup chicken broth
• 1/2 cup heavy cream
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1 teaspoon dried thyme
• Salt and pepper to taste
• 1 cup shredded cheese (cheddar or mozzarella)

Instructions

1. Preheat your oven to 375°F (190°C).
2. Steam or boil the cauliflower florets until tender, then drain and let cool slightly. In a food processor, blend the cauliflower until smooth.
3. In a large bowl, combine the shredded chicken, mixed vegetables, chicken broth, heavy cream, garlic powder, onion powder, thyme, salt, and pepper. Stir until well combined.
4. Spread the chicken mixture evenly in a greased casserole dish. Top with the blended cauliflower, smoothing it out into an even layer.
5. Sprinkle the shredded cheese on top.
6. Bake for 25-30 minutes until the cheese is bubbly and golden. Let it cool slightly before serving.

Bisquick Chicken Pot Pie Casserole – Quick and easy casserole with Bisquick crust.

This Bisquick Chicken Pot Pie Casserole is a comforting meal that brings together tender chicken, colorful vegetables, and a flaky, golden crust. It’s perfect for weeknight dinners when you need something hearty and satisfying without spending hours in the kitchen. The combination of flavors creates a dish that feels homemade and cozy, making it a family favorite.

What makes this recipe special is its simplicity. Using Bisquick for the crust means you can whip this up in no time, allowing you to enjoy delicious homemade chicken pot pie without the fuss. This easy chicken pot pie recipe is not only delicious but also versatile. Feel free to customize the filling with your favorite vegetables or leftover chicken for a quick meal.

Ingredients

• 2 cups cooked chicken, shredded
• 1 cup mixed frozen vegetables (peas, carrots, corn)
• 1 cup chicken broth
• 1 can cream of chicken soup
• 1 cup milk
• 1 1/2 cups Bisquick mix
• 1/2 cup grated cheese (optional)
• 2 large eggs
• 1 teaspoon garlic powder
• 1 teaspoon onion powder

Instructions

1. Preheat the oven to 400°F (200°C).
2. In a large mixing bowl, combine the cooked chicken, frozen vegetables, chicken broth, cream of chicken soup, and milk. Mix well.
3. Pour the chicken and vegetable mixture into a greased 9×13 inch baking dish.
4. In another bowl, whisk together the Bisquick mix, eggs, garlic powder, and onion powder until smooth. Pour the Bisquick mixture over the chicken filling in the baking dish.
5. If using, sprinkle grated cheese on top.
6. Bake for 30-35 minutes, or until the top is golden brown and a toothpick inserted in the center comes out clean.
7. Let it cool for a few minutes before serving. Enjoy your homemade chicken pot pie casserole!