Learn how to make the PERFECT homemade Chicken Pot Pie casserole recipe, from start to finish with this delicious recipe. With a golden brown crust and a flavorful, comfort food filling.
Homemade Chicken Pot Pie Casserole Recipe
Homemade Chicken Pot Pie Casserole is one of my absolute favorite fall dishes. When Mr. Gracious first requested that I try to make it, I was skeptical. It just seemed like such a bland, boring dish. But this recipe is anything but. It’s delicious and flavorful comfort food. Here you will learn how to make homemade chicken pot pie casserole, from start to finish, with a golden brown crust and a flavorful, comfort food filling.
I call this recipe Homemade Chicken Pot Pie Casserole, but it’s mostly just a really BIG homemade chicken pot pie. Homemade Chicken Pot Pie Casserole is made in a 9″x13′ baking dish
If you need an amazing pie crust recipe for chicken pot pit, or really any pie, you can use my trusty, no fail, easy, flaky pie crust recipe. You will need a double batch for this homemade chicken pot pie casserole recipe.
This is also a great freezer meal. I always make 2 large ones, throw one in the oven and one in the freezer for another day.
New to the pie-making scene? Here are some helpful Pie Making Resources to make sure all your pies come out perfect and delicious!
- Easy No Fail Pie Crust Recipe – this easy pie crust recipe comes out perfect Every. Time. It’s my grandma’s recipe, and it’s never failed me yet!
- Rolling Out Pie Crust Tutorial – If rolling out your own homemade pie crust makes you nervous, stop right now! This easy step-by-step tutorial will tell you exactly what to do for a perfect pie crust!
- Pretty Ways to Finish Pie Crust Edges – There are so many ways to finish pie crust once you’re done rolling it out to make a truly special pie. Try some of these easy and fun ones this year!
- Must Have Pie Making Supplies – If you love pies, you need these tools so you can make them all the time at home!
Homemade Chicken Pot Pie Casserole Recipe
- pie crust Either 4 store bought- 2 tops and 2 bottoms, or check out my No-Fail Pie Crust Recipe. It's super easy and turns out every time. You will need to double the recipe
- 3 pounds chicken breast
- basil
- ground black pepper
- 1/2 an onion chopped
- 2/3 cup butter
- 2/3 cup flour
- 3 1/2 cups chicken broth
- 1 cup milk
- 3 cups frozen mixed vegetables thawed
- pinch of garlic powder
- 1 egg beaten
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Season chicken breasts with basil and ground black pepper. Cook in a 350° oven for 20-40, until chicken is cooked through. Shred or chop the chicken after it's cooked. Set aside.
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Prepare pie crust using THIS RECIPE (double it). Refrigerate. If you're using store bought pie crust, make sure it's thawed.
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Melt butter in a stock pot over medium heat. Add onions and saute until they are translucent, about 3 minutes.
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Add flour and stir to combine. Continue cooking about 2 more minutes, so the flour mixture turns golden (but not browned).
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Slowly add in chicken broth, about 1/3 cup at a time, constantly stirring. Slowly adding it will ensure there are no lumps.
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Add milk and stir. Continue cooking on medium heat, uncovered until sauce thickens. You should be stirring frequently to make sure it doesn't stick to the bottom.
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When sauce is thickened to the consistency of a medium-thick gravy, add chicken and mixed vegetables, and stir to combine.
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Add a pinch of garlic powder and ground black pepper, and about 1/2 teaspoon basil to the sauce. Stir. Take off heat and set aside.
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Roll out half the pie crust, and lay it in a greased 9"x13" baking dish. Pour in sauce mixture. Roll out the other half of the pie crust and lay it on top.
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Press the top and bottom pie crust together (I use a fork for this part), and trim off the excess dough with a knife. Cut slits in the top to let heat and steam escape.
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With a pastry brush, brush beaten egg over top of pot pie.
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Bake in a 375* oven for 30 minutes, until the top pie crust is firm and browned. Take out of oven and cover with foil (to prevent the top crust from burning).
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Return to oven for another 30 minutes, until both crusts are firm and golden
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Take out of oven and let sit 15-30 minutes to firm.
Did you like this Homemade Chicken Pot Pie Casserole recipe? Find more on my Dinner Ideas and Salads & Side Dishes boards on Pinterest!
If you liked this Homemade Chicken Pot Pie Casserole Recipe, you might also like:
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Cheesy Tater Tot Cowboy Casserole
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This looks incredible, and easy too! I will definitely be trying this recipe.
Need an easy dessert?
http://littlebitofwit.com/3-ingredient-easiest-peanut-butter-cookies/
Thank you for linking up to the Bloggers Brags Pinterest Party. I have pinned your post to the Bloggers Brags Pinterest Board.
Oh, my! This looks so yummy! I LOVE chicken pot pie, and this one sounds like a recipe I could actually make!! 🙂 So thankful I spotted your post on the R&R link-up. I am hopping over to your Pinterest board to follow now. God bless you. You have a lovely blog.
Love the pie ! Thanks so much for sharing your great recipie
This looks absolutely delish! Thanks for sharing your yummy recipe on the Monday Funday Party!
This looks amazing!
I love chicken pot pie! It’s one of my go to recipes for Fall and Winter because even my picky little ones devour it. Found you on Showcase Your Talent Tuesday and following on Facebook and Instagram! 🙂
Oh my goodness! I love that you used store bought pie crust for this delish recipe!
I would love for you to share this post at my Show Me Saturday party this weekend! We go live Saturdays at 7:00 am EST. My readers would love this!
~ Ashley
For heating up a freezer version, would you thaw first? What heating adjustments would need to be made if not? Thanks for sharing! Looks delicious.
Yes, I thaw it before I cook it. I usually take it out of the freezer that morning or the night before and it’s ready to go by dinner. I’ve honestly never cooked it straight from the freezer. Sometimes I’ll do a “power thaw,” where I’ll put it in the oven at 175-200. Then when it’s thawed, I turn the heat back up and cook normally. Let me know if you have any other questions! I hope you enjoy it!
thank you! this may be a dumb question but do you thaw in the refrigerator or the counter?
Not a dumb question 🙂 I thaw it in the refrigerator.
My husband has been wanting chicken pot pie for about a week now. So it will be going in the oven soon.
Yum! I hope you both enjoy it! Thanks for stopping in
I only want to make one pot pie. What would the measurents be?
You would cut the recipe in half.
So,
1 pie crust recipe, top and bottom
1-1.5 pounds of chicken breast
basil
pepper
1/4 of an onion chopped (about a quarter cup)
1/3 cup butter
1/3 cup flour
1/2 cup milk
1.5 cups vegetables, thawed
pinch of garlic powder
1 egg, beaten
Let me know if you have any more questions! Thanks for stopping in and I hope you enjoy it!
^^This is for one pot pie in a 9-inch pie pan, just to clarify.
Does a 9 inch cook at the same temp and length ?
For a 9 inch pie pan, you would use the same temperature, but reduce the cook time to about 30-40 minutes total. Be sure to take it out half way through to cover the top so the edges of the crust don’t burn. You’ll know it’s done when the crust is totally opaque.
I think you left out the broth.
Are the ingredient amounts for one pie in a 9×13 pan or two? I am cooking for a big crowd and would want two 9×13 pies.
This recipe is for ONE 9×13, so you will want to double it.
Wondering how it would turn out if it was cooked before it was frozen. Would you then thaw it in frig and warm it in oven?
I’m not sure how it would turn out because I’ve never done it, but usually you freeze a freezer meal before the final bake. My guess is that it could turn out a little soggy or rubbery. I once froze a baked pie crust and it turned into some weird gelatinous rubber when I thawed it.
If you’re going to try that, I would suggest holding off on brushing on the eggs. Bake it for the full time. Freeze. Thaw. Brush with eggs and then cook for 10ish-20ish minutes at a high temp (maybe 400-425) to crisp up the crust and heat through. If you try it, let me know how it goes!
How much basil do you use in this recipe and do you use fresh or dried
Melanie, I really just use it until it “tastes right.” But if I took a guess, I think I probably use about 1 teaspoon on the chicken when I bake it, and probably about a 1/2 teaspoon in the gravy/sauce mixture. You can use more or less, depending on your own tastes.
Oh, and I use dried basil. Sorry, missed that part of the question my first time reading it!
I have tried several pot pie recipes and this is by far the best one I have made hands down!! I did add a little salt to mine and a parboiled potato just because we love potatoes around my house. Thank you for the amazing recipe.
Thank you so much for stopping in! I’m so glad you loved it!
I’ve never tried putting potatoes in it. I usually serve them on the side, but that does sound like a tasty addition.
This is my first time visiting pinterest, my daughter is in love with this site. I love casseroles and this pie looks so delicious that I just had to try it. Thank you, thank you for this recipe. Happy Cooking!
Oooh, a Pinterest newbie! I love it, especially for finding new recipes! I hope you enjoy this one! It’s one of our family’s absolute favorites!
Made this tonight and it was wonderful! Thank you for sharing 😀
ok so am I using a pie plate or a 9×13 pan? I’m confused! Am I just using the 9×13 as a way to hold the pie plate?
I see you figured out that it’s the 9×13 pan. You can also use this recipe to just make 2 9-inch pot pies. I just like to make one really big one 🙂
Ok now I see I need to bake it in a 9×13 pan but…. Do I use BOTH packages of pie crust for ONE pie or does this recipe actually make 2 9×13 pans? I’m a bit confuzzled.
Marlee, if you have 2 packages of frozen pie crust (with 2 pie crusts in each package) you will need to combine one package to fit the bottom part, and combine the other package to make the top pie crust. You’ll have to thaw them and press them together to make 2 really big ones.
I’m thinking this would be easy to convert into a chicken and dumpins receipe. Maybe add an extra amount of chicken broth. I am adding this recipe to my pinterest board.
Would it be best to assemble and freeze or. Keep pie crust and. Filling separate?
I usually assemble and freeze, since it would be less work later. It would work either way though.
This was really good and very simple. I made 2 9 inch pies. I shredded a whole chicken and added some leftover stuffing (1 to 2 cups) and used the pie crust recipe. I served with mashed and gravy.
Yum! I’m glad you liked it!
Could you use vegall vegetables that come in a can instead of the frozen mixed vegetables?
Yes, that would totally work! Just make sure you drain them first
this is the best recipe! Yummy! My family enjoyed it so much! I still doubled and only made one pie, I used the rest and added broth and made it into chic pot pie soup….so good.thank you very much
Hello! I was wondering if I could assemble this pie ahead of today, but only refrigerate it overnight and bake it tomorrow evening?
Yes! Put the top pie crust on, leave off the egg, and cover in the refrigerator. Then before you bake coat with the beaten egg. I hope you enjoy it!
Wow! Made this earlier today and let sit before digging into. It is amazing! Throwing away my recipe for Chicken Pot Pie and only using this one from now on. Cheated by using a store bought roasted chicken which no one would know. Thanks for sharing.
I’m so glad you liked it! It’s one of our favorites too!
This was SO good and easy to make!! We loved it!! My husband said it is the BEST chicken pot pie he has ever had!! Thanks so much 🙂
I just took this out of the oven. It is SO delicious! I have never made pie crust before (or chicken pot pie either) and it is absolutely perfect. I was lucky and had frozen some homemade chicken broth and I think that surely made it even more scrumptious : ) Not a lot of trouble to make, well worth the time! By the way, I rolled out my crust between 2 sheets of wax paper, no mess to clean up and it helped to lift the crust to put in the pan. Yum, I have to get more pie now!
I’m glad you loved it! That’s a great idea to roll out the crust on wax paper! I hate trying to get flour residue off the counters!
I made this tonight. I have NEVER made chicken pot pie from scratch. I love the sauce and I used Beyond Meat Chicken (pea protein ‘chicken’). My meat eating family loved it and had no idea that I had pulled a Meatless Monday over on them! Thanks so much for the amazing recipe!
Hi! I am making this ahead of time for a big birthday party. Do I let the filling cool before assembling it since I am going to be freezing it? Thanks so much!
Kate R
I usually let it cool down just enough so that the filling is no longer steaming.
I am making one pie for my family and one to another family for a meal. If I make it and freeze it, do I do that with the egg mixture on it and then give it to them to bake? Or if I bake it, should they just throw it into the oven until warm? Sorry for all the questions – I’ve never made a chix pot pie and don’t want to mess it up! thanks!!
I leave the egg off when freezing. Then I thaw it and brush the egg on before baking. I’ve never tried brushing the egg on before freezing, so I can’t tell you how that will go. In all honesty, the egg isn’t entirely necessary. It just give the top crust a little extra crunch and that beautiful golden color. You can always brush it on for the other family right before delivering, but it does make the un-cooked crust a little mushier than usual so they would want to bake it right away.
If you bake it I wouldn’t freeze, but it will keep covered in the fridge for up to a week. And they could warm in the oven, but we always just pop a serving in the microwave when re-heating and we always think it’s just as delicious as when I pulled it out of the oven.
I hope that helps! Let me know if you have any more questions!
This looks absolutely delicious!