Chicken Pot Pie Casserole With Peas & Thyme – Simple Comfort Food
This is that warm, homey Chicken Pot Pie Casserole dinner you crave on a chilly evening: creamy chicken, sweet peas, and fragrant thyme under a golden, flaky crust. It’s everything you love about classic pot pie, baked in an easy casserole form. No fussy steps, no special equipment—just simple ingredients and straightforward cooking.
The sauce is velvety, the filling is hearty, and the thyme adds just the right lift. Make it for a weeknight or tuck it into your weekend lineup and enjoy the leftovers.
What Makes This Chicken Pot Pie Casserole Recipe So Good
- Classic flavors, simplified: All the comfort of pot pie with an easy, bake-and-serve casserole approach.
- Balanced and bright: Sweet peas and fresh thyme keep the creamy sauce from feeling heavy.
- Flexible: Use rotisserie chicken, leftover roasted chicken, or even turkey to save time.
- One-pan bake: Build the filling on the stovetop, then finish in the oven for a bubbly, golden top.
- Family-friendly: Familiar flavors and a flaky crust make it a guaranteed crowd-pleaser.
Ingredients for Chicken Pot Pie Casserole
- r2 tablespoons unsalted butter
- 1 tablespoon olive oil
- 1 medium yellow onion, finely diced
- 2 medium carrots, diced small
- 2 celery stalks, diced small
- 3 cloves garlic, minced
- 1/3 cup all-purpose flour
- 2 cups low-sodium chicken broth
- 1 cup whole milk (or half-and-half for extra richness)
- 2 teaspoons fresh thyme leaves, chopped (or 1/2 teaspoon dried thyme)
- 1 bay leaf
- 1 teaspoon Dijon mustard (optional, for depth)
- 1 1/2 teaspoons kosher salt, plus more to taste
- 1/2 teaspoon black pepper
- 3 cups cooked, shredded or diced chicken (rotisserie works well)
- 1 cup frozen peas (no need to thaw)
- 1/2 cup frozen corn (optional)
- 2 tablespoons chopped fresh parsley (optional, for freshness)
- 1 sheet puff pastry, thawed (or 1 refrigerated pie crust)
- 1 egg, beaten with 1 teaspoon water (for egg wash)
Step-by-Step Instructions
- Preheat the oven: Heat to 400°F (200°C). Lightly butter a 9×13-inch baking dish or similar casserole.
- Sauté the aromatics: In a large skillet or Dutch oven over medium heat, melt the butter with the olive oil.Add onion, carrots, and celery. Cook, stirring, until softened, about 6–8 minutes. Stir in the garlic and cook 30 seconds until fragrant.
- Build the roux: Sprinkle flour over the vegetables and stir to coat.Cook 1–2 minutes, stirring constantly, until the flour smells toasty but not burned.
- Make the sauce: Gradually whisk in the chicken broth, then the milk. Add thyme, bay leaf, Dijon (if using), salt, and pepper. Bring to a gentle simmer and cook 3–5 minutes, stirring, until thick and creamy.Remove and discard the bay leaf.
- Add the fillings: Stir in the chicken, peas, and corn (if using). Taste and adjust seasoning with more salt and pepper as needed. If using parsley, stir it in now.
- Transfer to the dish: Pour the filling into the prepared casserole dish and smooth the top.
- Top with pastry: Lay the puff pastry (or pie crust) over the filling.Trim or tuck the edges to fit. Use a sharp knife to cut 4–6 small slits for steam to escape. Brush the top lightly with egg wash.
- Bake: Place the casserole on a baking sheet to catch any drips.Bake 25–35 minutes, until the pastry is deeply golden and the filling is bubbling at the edges.
- Rest and serve: Let it rest 10 minutes before serving so the filling sets slightly. Spoon into bowls and enjoy.
Storage Instructions
- Refrigerator: Cool completely, then cover and refrigerate for up to 4 days.
- Freezer: Cool, wrap tightly, and freeze up to 2 months. For best results, freeze before baking with the pastry on top, then bake from frozen, adding 15–25 minutes to the cook time.Tent with foil if browning too quickly.
- Reheating: Reheat individual portions in the microwave until hot, then crisp the pastry in a 375°F oven for 5–10 minutes. For the whole casserole, reheat covered at 350°F for 20–30 minutes; remove cover for the last 5–10 minutes to re-crisp.
Benefits of This Recipe
- Comforting and balanced: Creamy sauce meets bright peas and herbal thyme for a satisfying bite.
- Budget-friendly: Uses pantry staples and leftover chicken to stretch your grocery dollar.
- Make-ahead friendly: The filling can be prepared a day in advance; add pastry and bake when ready.
- Kid-approved: Familiar flavors and a flaky crust make it easy to serve to picky eaters.
- Customizable: Swap veggies, herbs, or the crust to suit your taste or what you have on hand.
Pitfalls to Watch Out For
- Runny filling: If the sauce isn’t simmered long enough after adding the liquids, it may not thicken. Cook until it coats the back of a spoon.
- Soggy pastry: The filling should be hot when it goes into the oven, and the pastry needs vent slits.Bake on a lower-middle rack for good bottom heat.
- Undercooked vegetables: Dice carrots and celery small and sauté until slightly tender before adding liquids.
- Flat flavor: Don’t skip seasoning. Taste and adjust salt, pepper, and thyme at each step for a well-rounded sauce.
- Over-browning: If the top browns too quickly, tent loosely with foil during the last 10–15 minutes.
Recipe Variations
- Biscuit topping: Swap puff pastry for drop biscuits. Spoon biscuit dough over the hot filling and bake until the biscuits are cooked through and golden.
- Herby crust: Sprinkle the pastry with extra thyme or cracked pepper before baking for a savory, aromatic crust.
- Mushroom twist: Add 8 ounces sliced mushrooms with the onions for earthy depth.Sauté until browned before adding flour.
- Dairy-light version: Use 2% milk and an extra tablespoon of flour for a slightly lighter sauce.
- Turkey or rotisserie swap: Use leftover turkey or a store-bought rotisserie chicken for quick assembly.
- Gluten-free: Use a 1:1 gluten-free flour blend for the roux and top with gluten-free puff pastry or a mashed potato topping.
- Extra veggies: Stir in diced potatoes (parboiled), green beans, or spinach for more color and nutrition.
FAQ
Can I make this ahead?
Yes. Prepare the filling up to 24 hours in advance and refrigerate. When ready to bake, rewarm the filling on the stovetop until hot, transfer to the dish, top with pastry, and bake.
What if I don’t have puff pastry?
You can use a refrigerated pie crust or top with biscuit dough.
Baking times may vary slightly; bake until the topping is cooked through and golden.
How do I thicken a thin filling?
Simmer a few extra minutes to reduce, or whisk 1 teaspoon cornstarch with 1 tablespoon cold milk and stir into the simmering sauce. Cook until thickened.
Can I use raw chicken?
Yes, but cook it first. Dice and sauté in a little oil with salt and pepper until cooked through, then proceed with the recipe.
Using pre-cooked chicken saves time.
Is thyme essential?
Thyme pairs beautifully with chicken and peas, but you can use rosemary, tarragon, or a mix of parsley and chives. Adjust to taste and keep amounts modest so the herb doesn’t overpower the sauce.
How do I prevent a soggy bottom?
Make sure the filling is hot before adding the pastry, cut steam vents, and bake on a lower-middle rack. Using a preheated baking sheet under the dish can also help.
In Conclusion
Chicken Pot Pie Casserole with Peas & Thyme brings cozy, classic comfort to your table with minimal fuss.
The creamy sauce, tender chicken, and bright herbs feel special yet familiar, and the flaky top seals the deal. Keep this one in your rotation for weeknights, potlucks, or whenever you want a warm, satisfying meal that everyone will love. It’s simple, flexible, and reliably delicious.
Ingredients
Method
- Preheat the oven: Heat to 400°F (200°C). Lightly butter a 9x13-inch baking dish or similar casserole.
- Sauté the aromatics: In a large skillet or Dutch oven over medium heat, melt the butter with the olive oil. Add onion, carrots, and celery. Cook, stirring, until softened, about 6–8 minutes. Stir in the garlic and cook 30 seconds until fragrant.
- Build the roux: Sprinkle flour over the vegetables and stir to coat. Cook 1–2 minutes, stirring constantly, until the flour smells toasty but not burned.
- Make the sauce: Gradually whisk in the chicken broth, then the milk. Add thyme, bay leaf, Dijon (if using), salt, and pepper. Bring to a gentle simmer and cook 3–5 minutes, stirring, until thick and creamy. Remove and discard the bay leaf.
- Add the fillings: Stir in the chicken, peas, and corn (if using). Taste and adjust seasoning with more salt and pepper as needed. If using parsley, stir it in now.
- Transfer to the dish: Pour the filling into the prepared casserole dish and smooth the top.
- Top with pastry: Lay the puff pastry (or pie crust) over the filling. Trim or tuck the edges to fit. Use a sharp knife to cut 4–6 small slits for steam to escape. Brush the top lightly with egg wash.
- Bake: Place the casserole on a baking sheet to catch any drips. Bake 25–35 minutes, until the pastry is deeply golden and the filling is bubbling at the edges.
- Rest and serve: Let it rest 10 minutes before serving so the filling sets slightly. Spoon into bowls and enjoy.
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Hi, I’m Hannah — the food lover behind Every Day Quick Meals! I’m all about making cooking simple, joyful, and stress-free. Between work, life, and a million to-dos, I know how hard it can be to find time for homemade food. That’s why I create quick, tasty recipes that anyone can make — no fancy skills required. My kitchen motto? Good food doesn’t need to be complicated — just made with love.
