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A slice of creamy chicken pot pie with a golden crust on a plate, showing visible vegetables, set on a stack of plates with text, beside a larger dish of pot pie on a checkered cloth.

Easy Chicken Pot Pie Casserole

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Easy chicken pot pie casserole is a creamy, one-dish dinner with shredded chicken, vegetables, and a flaky puff pastry topping. This savory chicken pot pie with puff pastry is freezer-friendly, make-ahead, and perfect for stress-free family meals or hosting.
Course Dinner
Cuisine American
Keyword creamy, freezer-friendly
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings 10
Calories 530
Author Gina Dickson

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
    A white frying pan with sautéed chopped onions, some slightly browned, sits on a plain white background. The pan has a light wooden handle.
  • 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
    A blue pot sits on a stove with a light-colored roux being whisked; bubbles are forming on the surface as the mixture cooks. A metal whisk with a light blue handle rests inside the pot.
  • 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
    A whisk stirring creamy white sauce in a blue pot on a stovetop, with part of the marble countertop visible beside the stove.
  • Bring the mixture to a gentle boil, whisking until it thickens, about 2 minutes.
  • Stir in the cream of chicken soup
    10.5 ounces cream of chicken soup
    A whisk mixes melted butter into a creamy white sauce in a blue pan on a stovetop.
  • 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
    A blue pot on a stovetop filled with creamy sauce, shredded chicken, frozen mixed vegetables, and assorted dried herbs and seasonings, all ready to be mixed together.
  • Pour the mixture into an 8×8-inch casserole dish and spread evenly.
    A white baking dish filled with a creamy mixture containing chunks of chicken, green peas, corn, carrots, and other vegetables, on a white background.

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.
    A white baking dish with puff pastry sheets laid out and sliced into strips. Next to it is a bowl of beaten egg and a pastry brush. All items are on a white surface.
  • 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.
    A rectangular white baking dish with a golden, flaky puff pastry pie sits on a white and black checkered kitchen towel. The pastry is evenly baked and lightly scored into sections.
  • Let it cool for a few minutes before serving.

Notes

Storage & Reheating
  • 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.

Nutrition

Serving: 1g | Calories: 530kcal | Carbohydrates: 34g | Protein: 22g | Fat: 34g | Saturated Fat: 12g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 15g | Trans Fat: 0.3g | Cholesterol: 88mg | Sodium: 744mg | Potassium: 305mg | Fiber: 2g | Sugar: 2g | Vitamin A: 3633IU | Vitamin C: 5mg | Calcium: 63mg | Iron: 3mg
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