Busy weeknights call for comfort food that doesn’t require hours in the kitchen, and this easy chicken pot pie casserole delivers exactly that. Creamy chicken and tender vegetables bubble beneath a golden, flaky puff pastry crust for the kind of dinner that looks like I spent all afternoon in the kitchen, even though it comes together in under an hour.
This chicken pot pie with puff pastry has become a weeknight lifesaver and a go-to for casual hosting. It’s hearty enough to feed a crowd, elegant enough for guests, and simple enough for even the busiest home cook.
Easy Chicken Pot Pie Casserole
Easy to make with shredded or rotisserie chicken and frozen vegetables, this one-dish chicken pot pie casserole requires no dough to roll or fussy prep. It’s a real crowd-pleaser, thanks to the creamy, savory filling topped with golden puff pastry. As a one-dish dinner, it means less mess and more comfort, perfect for family meals or casual gatherings. It’s also make-ahead friendly, so you can assemble and refrigerate (or freeze) it before baking for a stress-free hosting experience. Plus, it offers a beautiful presentation, with a glossy, golden puff pastry that looks like it came straight from a bakery. If you enjoy cozy, easy dinners like this puff pastry chicken pot pie casserole, you might also love Creamy Loaded Baked Chicken Potato Casserole or Chicken and Rice Casserole for more hearty classics.
Ingredient Notes
Here’s a quick overview of the key ingredients for this recipe. For the full list of ingredients and exact measurements, be sure to check the recipe card at the bottom of this post.
- Butter: For sautéing the vegetables and making the base of the sauce. Use salted or unsalted, whatever you have on hand.
- Onion: A yellow onion offers sweetness and depth; white or shallots work in a pinch. Dice evenly for quick, even cooking.
- Garlic: Fresh is best, but pre-minced or garlic powder (½ tsp) works if you’re short on time. Add it toward the end of sautéing to avoid burning.
- All-purpose Flour: Thickens the sauce. A 1-to-1 gluten-free blend works too.
- Chicken broth: Use low-sodium to control salt and homemade or bone broth to add richness. Vegetable broth can substitute for a lighter flavor.
- Half-and-Half: Makes the sauce creamy without being heavy.
- Cream of Chicken Soup: My favorite shortcut ingredient for the perfect velvety texture.
- Seasonings: Poultry seasoning, onion powder, thyme, salt, and black pepper.
- Frozen Peas & Carrots: Keep it easy; frozen veggies prevent extra moisture.
- Chicken: Shredded rotisserie chicken makes this fuss-free. Choose plain or lightly seasoned bird. Or, if you prefer homemade, try this 5-Minute Prep, Juicy Slow Cooker Shredded Chicken or Instant Pot Chicken for tender, flavorful results. Leftover turkey also works!
- Puff Pastry: Use an all-butter brand like Pepperidge Farm or Dufour for the best flaky layers. Thaw it overnight in the fridge and keep it cold until baking to ensure puffiness.
- Egg: Whisk one egg with a tablespoon of water or milk for a glossy, golden crust. Brush lightly and evenly to avoid pooling, especially near the edges.
How To Make Chicken Pot Pie with Puff Pastry
Sauté Aromatics & Begin Filling
Preheat your oven to 400°F (200°C). In a skillet, melt one tablespoon of butter over medium heat. Add diced onion and cook 2 minutes, until softened. Stir in minced garlic and cook 30 seconds more, just until fragrant.
In a large heavy skillet, melt six tablespoons of butter over medium heat. Whisk in the flour and cook 30 seconds to form a thin paste (this will thicken your sauce).
Finish Creamy Filling
Slowly pour in chicken broth and half-and-half, whisking constantly to avoid lumps. Bring to a gentle boil for about 2 minutes, until thickened. Whisk in cream of chicken soup, then add seasonings: poultry seasoning, onion powder, salt, pepper, and thyme.
Add Chicken & Vegetables
Remove from heat and add the cooked onions, garlic, frozen peas and carrots, and shredded chicken.
Stir & Transfer
Stir until everything is evenly coated in the creamy filling. Pour mixture into an 8×8-inch casserole dish and spread evenly.
Add Puff Pastry Topping & Bake
Unroll thawed puff pastry and stretch slightly to fit over your casserole dish with about a ½-inch overhang on all sides. Cut four small slits in the top to let steam escape. Whisk together the egg and water; brush lightly over the puff pastry for a golden finish.
Pro Tip: Keep your puff pastry cold until it goes into the oven. Cold dough equals crisp, flaky layers.
Bake 25 to 30 minutes, or until the pastry is puffed and golden brown. Let cool 5 to 10 minutes before serving. Spoon out generous portions and watch everyone dive in!
Yes! Assemble fully (unbaked), cover tightly with foil, and refrigerate up to 24 hours or freeze cooled filling (without pastry) for up to 2 months. Top with fresh pastry before baking directly from frozen at 400°F for 45 to 50 minutes.
Absolutely. Canned biscuits or crescent rolls work well. Just bake longer until golden and cooked through.
Sure! Dice raw chicken breasts and cook them in some butter before adding it in.
Variations, Substitutions, and Recipe Tips
Vegetarian Version: Swap chicken for white beans or sautéed mushrooms and use vegetable broth.
Dietary Modification: Use gluten-free flour and a certified gluten-free puff pastry brand for a GF version. For dairy-free, swap butter and milk for plant-based alternatives.
Flavor Enhancements: Add a splash of white wine when cooking the veggies or stir in a teaspoon of Dijon mustard before baking for depth.
Add-In Options: Try diced potatoes, corn, or mushrooms for extra heartiness. Chopped fresh herbs like parsley or rosemary add color and freshness.
Simple Substitutions: Out of chicken? Use turkey, leftover roast pork, or even canned chicken in a pinch.
Tips for Recipe Success: Use only frozen vegetables; fresh ones can release too much moisture and make the filling watery. Don’t skip the egg wash; it gives the pastry a beautiful golden color. Always cut slits in the top of the pastry to let steam escape and prevent sogginess.
Hospitality Challenge
Host a mini potluck for two households. Put your chicken pot pie casserole at the center, then round it out with sides, such as this Sausage and Potato Soup That’s Creamy, Cheesy, and Hearty, a simple 10-Minute Apple Slaw With Tangy Sweet Dressing, and an easy dessert like No-Bake Chocolate Peanut Butter Pie. Text an invite that says, “Come hungry, come casual, and bring one cozy dish if you like.” Take a few minutes to share how you’ve seen Jesus help you through a tough moment lately, then gently ask if anyone has something you can pray for together. Hand out take-home containers plus a card with reheating tips. Let this truth guide the tone of the evening: “Do not neglect to show hospitality to strangers, for thereby some have entertained angels unawares” (Hebrews 13:2, ESV).
More Hearty Casserole Dishes
- Crock Pot Enchilada Casserole (Easy Cheesy Layers)
- Delicious Sloppy Joe Casserole With Cheesy Cornbread Topping
- Cheesy Chicken and French Onion Soup Casserole
- Cheesy Mexican Casserole Recipe with Ground Beef
- Sweet and Savory Southern Pineapple Casserole Recipe
This easy chicken pot pie casserole takes a timeless family favorite and makes it simple enough for any night of the week. If you have any questions about making this recipe, feel free to ask in the comments below. I’m here to help!
Easy Chicken Pot Pie Casserole
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Ingredients
Pot Pie
- 1 tablespoon butter
- 1/3 cup onion, diced
- 2 teaspoons garlic, minced
- 6 tablespoons butter
- 6 tablespoons all-purpose flour
- 14.5 ounces chicken broth, canned
- 1 cup half and half
- 10.5 ounces cream of chicken soup, canned
- 1/2 teaspoon poultry seasoning
- 1 teaspoon onion powder
- ½ teaspoon salt
- 1/2 teaspoon black pepper
- ¼ teaspoon dried thyme
- 12 ounces frozen peas and carrots, bagged
- 4 cups cooked and shredded chicken, rotisserie chicken works great
- 1 box frozen puff pastry, thawed (17.3 ounce) Note* depending on your casserole dish shape, you might not use all of the puff pastry sheets that come in the box)
Egg Wash
- 1 tablespoon water
- 1 egg, lightly beaten, large
Instructions
Prepare the Oven and Sauce
- Preheat the oven to 400°F (200°C).
- In a medium saucepan, melt the butter over medium heat.1 tablespoon butter
- Add the diced onion and cook for about 2 minutes, stirring occasionally until softened.1/3 cup onion
- Add the minced garlic and cook for 30 seconds, stirring constantly to prevent burning.2 teaspoons garlic
Make the Creamy Filling
- In a large heavy skillet, melt the butter.6 tablespoons butter
- Whisk in the flour and cook for 30 seconds to form a thin paste (this helps thicken the sauce).6 tablespoons all-purpose flour
- Slowly pour in the chicken broth and half and half, whisking constantly to avoid lumps.14.5 ounces chicken broth, 1 cup half and half
- Bring the mixture to a gentle boil, whisking until it thickens, about 2 minutes.
- Stir in the cream of chicken soup10.5 ounces cream of chicken soup
- Remove from the heat and whisk in the garlic powder, onion powder, salt, poultry seasoning, pepper, and thyme.1 teaspoon onion powder, ½ teaspoon salt, 1/2 teaspoon black pepper, ¼ teaspoon dried thyme, 1/2 teaspoon poultry seasoning
Add Chicken and Vegetables
- Stir in the frozen peas and carrots, shredded chicken, sauteed onions, and garlic until everything is evenly coated.12 ounces frozen peas and carrots, 4 cups cooked and shredded chicken
- Pour the mixture into an 8×8-inch casserole dish and spread evenly.
Add the Puff Pastry Topping
- Unroll the thawed puff pastry and stretch it to fit over the casserole dish with about a ½-inch overhang on all sides.1 box frozen puff pastry
- Place the pastry on top and cut four small slits in the center to let steam escape.
- In a small bowl, whisk together the egg and water. Brush the top of the puff pastry with the egg wash for a golden finish.1 tablespoon water, 1 egg
Bake and Serve
- Bake for 25 to 30 minutes, or until the puff pastry is golden brown and crisp.
- Let it cool for a few minutes before serving.
Gina’s Notes and Tips
- Room Temperature: Let cool for 30 minutes before covering.
- Fridge: Store tightly covered for up to 3 days.
- Freezer: Freeze the cooled filling (without pastry) for up to 2 months. Top with fresh pastry before baking.
- Reheat: Warm leftovers in a 350°F oven for 15 minutes until the pastry is crisp and the filling bubbly.
