Casserole-Style Chicken Pot Pie With Veggies – Cozy, Easy, and Satisfying

There’s something comforting about a Chicken Pot Pie —creamy filling, tender chicken, and veggies in every bite. This casserole-style version keeps all the flavor you love without the fuss of a traditional pie crust. It’s simple to assemble, flexible with ingredients, and perfect for busy weeknights or a relaxed Sunday dinner.

The topping bakes golden and crisp while the filling stays rich and savory. If you want a crowd-pleasing, low-stress dinner, this one has your back.

What Makes This Chicken Pot Pie Recipe So Good

• Weeknight friendly: Uses simple ingredients and shortcuts like rotisserie chicken and frozen vegetables.
• Cozy and comforting: Creamy, hearty filling with a crisp, golden topping—classic pot pie vibes in a casserole form.
• Flexible: Swap veggies, change the herbs, or use dairy-free options to fit your needs.
• Great for leftovers: Reheats well and tastes even better the next day.
• Balanced meal in one dish: Protein, veggies, and a satisfying topping all in one pan.

Ingredients for the Chicken Pot Pie

• For the filling:
  • 3 tablespoons unsalted butter
  • 1 small onion, finely diced
  • 2 celery stalks, diced
  • 2 medium carrots, diced
  • 2 cloves garlic, minced
  • 1/3 cup all-purpose flour
  • 2 cups low-sodium chicken broth
  • 1 cup milk or half-and-half
  • 3 cups cooked chicken, shredded or diced (rotisserie works great)
  • 2 cups frozen mixed vegetables (peas, corn, green beans)
  • 1 teaspoon fresh thyme leaves (or 1/2 teaspoon dried)
  • 1 teaspoon fresh chopped rosemary (or 1/2 teaspoon dried)
  • 1 tablespoon chopped fresh parsley (optional)
  • 1/2 teaspoon paprika
  • Salt and black pepper, to taste
• For the topping:
  • 1 cup all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda (optional, for extra lift)
  • 1/2 teaspoon salt
  • 3 tablespoons cold unsalted butter, cubed
  • 3/4 cup buttermilk (or milk with 1 teaspoon lemon juice)
  • 1 tablespoon chopped chives or parsley (optional)
• To finish:
  • 1 egg beaten with 1 teaspoon water (optional egg wash for shine)
  • Flaky salt and freshly cracked pepper, for serving

Step-by-Step Instructions

1. Preheat and prep: Heat your oven to 400°F (200°C). Grease a 9×13-inch baking dish or a deep 3-quart casserole.
2. Sauté the aromatics: In a large skillet or Dutch oven, melt the butter over medium heat.Add onion, celery, and carrots. Cook 6–8 minutes, stirring, until softened. Add garlic and cook 30 seconds more.
3. Make the roux: Sprinkle in the flour and stir to coat the vegetables.Cook 1–2 minutes to remove the raw flour taste, stirring constantly.
4. Add liquids: Slowly whisk in chicken broth, then the milk. Simmer 3–5 minutes, stirring, until thick and creamy.
5. Season and fold in: Add chicken, frozen vegetables, thyme, rosemary, paprika, and parsley. Season with salt and pepper.Simmer another 2–3 minutes until everything is hot and well-coated.
6. Transfer to dish: Pour the filling into the prepared baking dish and smooth the top.
7. Make the topping: In a bowl, whisk flour, baking powder, baking soda, and salt. Cut in the cold butter with a pastry cutter or your fingers until pea-sized crumbs form. Stir in buttermilk and herbs until just combined.The dough should be thick and spoonable, not runny.
8. Add the topping: Drop spoonfuls of the dough evenly over the filling, leaving small gaps for steam. Brush with egg wash if using.
9. Bake: Bake 25–30 minutes, until the topping is golden and the filling bubbles around the edges. If browning too quickly, tent with foil for the last 5 minutes.
10. Rest and serve: Let the casserole rest 10 minutes before serving so the sauce can set slightly.Garnish with flaky salt and pepper.

Keeping the Chicken Pot Pie Fresh

• Storage: Cool completely, then cover and refrigerate for up to 4 days.
• Reheating: Warm individual portions in the microwave or reheat the whole dish, covered with foil, at 350°F (175°C) for 20–25 minutes. Uncover for the last few minutes to re-crisp the topping.
• Freezing: Assemble and cool the filling before adding the topping. Freeze filling separately up to 2 months.Thaw overnight, top with fresh dough, and bake as directed.
• Make-ahead: The filling can be made 1–2 days in advance. Keep chilled, then add the topping right before baking.

Benefits of This Chicken Pot Pie Recipe

• Practical and fuss-free: No rolling pie dough or blind baking.
• Family-friendly: Mild, creamy flavors that kids and adults both enjoy.
• Budget-conscious: Uses pantry staples and stretches a small amount of chicken with veggies.
• Nutrient-dense: Plenty of vegetables, plus protein and calcium from the dairy.
• Versatile: Works with leftover chicken or turkey and a wide mix of vegetables.

Common Mistakes to Avoid

• Skipping the roux step: If you don’t cook the flour briefly, the sauce can taste raw and won’t thicken properly.
• Overloading with liquid: Add broth and milk gradually. The filling should be creamy, not soupy.
• Overmixing the topping: Stir just until combined.Overworking makes the topping dense and tough.
• Undercooking the vegetables: Sauté the aromatics until tender before adding the liquid so they’re soft in the final dish.
• Skipping the rest: Let the casserole sit after baking to set the filling and make serving easier.

Recipe Variations

• Cheddar biscuit topping: Add 1/2 cup shredded sharp cheddar to the topping for extra flavor.
• Herb crust: Boost the topping with dill, parsley, or tarragon for a fresh finish.
• Lightened-up: Use 2% milk, reduce butter to 2 tablespoons, and add extra vegetables like mushrooms or spinach.
• Gluten-free: Use a 1:1 gluten-free flour blend for both the filling and topping, and confirm your baking powder is gluten-free.
• Dairy-free: Use olive oil or vegan butter, unsweetened almond or oat milk, and a dairy-free baking fat. Skip the egg wash.
• Turkey version: Great for post-holiday leftovers—swap chicken for cooked turkey.
• Puff pastry shortcut: Instead of biscuit topping, lay a sheet of thawed puff pastry over the filling. Cut vents and bake until puffed and golden.

FAQ

Can I use raw chicken instead of cooked?

Yes.

Dice boneless, skinless chicken and sauté it with a bit of oil and salt until cooked through, then proceed with the recipe. You can also poach chicken in broth, shred it, and use that liquid to build your sauce.

Do I have to thaw the frozen vegetables?

No. Add them straight from the freezer.

They’ll heat through as the filling simmers and bake.

What if I don’t have buttermilk?

Mix regular milk with 1 teaspoon lemon juice or vinegar and let it sit for 5 minutes. It won’t be as tangy but will still help the topping rise and stay tender.

How do I prevent a soggy topping?

Keep the filling thick, don’t oversaturate the dough, and leave small gaps between dollops for steam to escape. Bake until the edges bubble and the top is deeply golden.

Can I make this in a smaller dish?

Yes.

Use two 8×8-inch pans or divide into ramekins for individual servings. Reduce baking time slightly and watch for golden color and bubbling edges.

What herbs pair best with chicken pot pie?

Thyme and rosemary are classic. Parsley, chives, dill, and tarragon also work well.

Use a light hand with stronger herbs so they don’t overpower the filling.

In Conclusion

This casserole-style chicken pot pie keeps everything you love—creamy sauce, tender chicken, and plenty of vegetables—without the hassle of a pie crust. It’s simple, flexible, and reliable, whether you’re feeding a family or prepping for the week. With a crisp, buttery topping and a cozy, savory filling, it’s the kind of recipe you’ll come back to all season long.

Keep the ingredients on hand, and you’ve got comfort food ready whenever you need it.