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Nothing says comfort like a warm, hearty casserole. This easy Chicken Pot Pie Casserole layers tender chicken, vegetables, and a creamy sauce under a golden, flaky topping. It’s perfect for those nights when you want a homemade meal without spending hours in the kitchen.
Ingredients
- 2 cups cooked chicken, shredded or cubed
- 2 cups mixed vegetables (carrots, peas, and corn work great)
- 1 can (10.5 oz) cream of chicken soup
- 1 cup milk
- 1 teaspoon dried thyme
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 refrigerated pie crust or puff pastry sheet
- 1 tablespoon melted butter (optional, for brushing)
Instructions
Preheat your oven to 400°F (200°C) and grease a casserole dish. In a medium bowl, whisk together the cream of chicken soup and milk until combined. Stir in the thyme, salt, and pepper. Add in the cooked chicken and mixed vegetables, making sure everything is well-coated in the sauce.
Pour the mixture into the prepared casserole dish, spreading it out evenly. Drape the refrigerated pie crust or puff pastry sheet over the filling, easing it gently around the edges of the dish. If you like, brush the top with melted butter for an extra golden finish. Use a small knife to cut a few slits in the crust or pastry to allow steam to escape.
Bake for about 25–30 minutes, or until the filling is bubbling at the edges and the crust is crispy and lightly browned. Let it rest for a few minutes out of the oven (if you can resist) to help the filling set before serving.
This cozy Chicken Pot Pie Casserole is a true crowd-pleaser—ideal for busy families, weekend gatherings, or anyone who needs a little comfort in their bowl. Omit the butter for a lighter option, and feel free to swap in your favorite vegetables or use a dairy-free alternative for the soup and milk if needed. By mixing a handful of convenient ingredients with homemade flair, you’ll have a satisfying and flexible dish that warms both heart and home.
