Chicken Pot Pie Casserole – Barefoot in the kitchen

Tender chunks of chicken and vegetables are cooked together under a buttery, flaky cookie topping to make this chicken pot pie casserole.

The warm aroma of this casserole in the oven ensures the best feeling of well-being. A feeling only surpassed by how great this chicken pot pie casserole tastes after a busy day.

Chicken Pot Pie Casserole

I love a good chicken pot pie, but some days a pie crust just isn’t an option. Let’s face it, we’ve all been there my friends. It’s okay to admit it.

However, I still crave the savory comfort and feelings of a homemade pot pie. However, if you want a really easy traditional chicken pot pie, I recommend this one.

This Chicken Pot Pie Casserole has all the flavor and feel of the classic double crust pot pie. But is topped with delicious drop cookies for the most amazing and flavorful chicken pot pie.

I’ve made this recipe a few times now (don’t tell my traditional pot pie!), but I actually prefer the flaky, buttery sponge cake topping over the pie crust now.

Rotisserie chicken is one of my top grabs at the grocery store each week. Sometimes it’s dinner that night. More often I go further and remove the meat from the bones. Then have it on hand as an ingredient in dishes like this casserole, 30-Minute Chicken Enchiladas, or these green chili chicken burritos.

If you have chicken, a bag of frozen veggies and a reasonably stocked pantry. I bet you have everything you need to make chicken pot pie casserole.

Easy Chicken Pot Pie Casserole

There are a few steps to making the filling. But I promise you it’s worth it. You can have the casserole in your oven in less than 30 minutes. I love the flavor that comes from the build up of the creamy sauce in the pan.

Start by sautéing the onions and celery in melted butter. Once softened, sprinkle in the flour, stirring constantly, to coat the onions and celery.

The goal is to incorporate it so that it makes a smooth sauce when you add the chicken broth.

Stir in the chicken broth and let it simmer for just a minute or two. Reduce the heat to medium-low and add your milk and spices.

I simmered this for about 5 minutes until nicely thickened.

Once thick, add the chopped or shredded chicken along with the frozen mixed vegetables. The vegetables do not need to be thawed before adding them.

Stir to combine everything thoroughly. You don’t have to worry about bringing it to a simmer as the filling will be fully heated when you bake the casserole.

I usually sneak in a spoonful (or three) at this point to see if it needs more salt or pepper, and adjust if necessary. Pour the filling into your buttered casserole dish and set aside until ready to top.

chicken cobbler

Drop cookies are the perfect casserole or cobbler topping. Whisk the dry ingredients together until evenly combined.

Cut or grate your cold butter into small pieces. Use a fork or dough mixer to mix in the butter. The mixture will be crumbly and lumpy at this point.

Slowly add the milk until it pulls away from the sides of the bowl. Add a little at a time so the batter doesn’t get too wet. It will still look a little dry and even sticky.

Cookie scoops are best for making drip cookies. Use the large scoop in this set and scoop the batter evenly over it. It will bake to a nice golden crust.

After approx. 18 minutes of baking time, remove from the oven and allow the casserole to cool for at least 10 minutes.

The filling will settle down a bit during this time. Not to mention my overzealous kids are less likely to burn their tongues if it cools down just a little.

Chicken Pot Pie Casserole Recipe

fill ingredients

• butter
• yellow onion
• celery
• all purpose flour
• chicken soup
• milk
• kosher salt
• black pepper
• celery seed
• boiled chicken
• frozen mixed vegetables

topping ingredients

• all purpose flour
• baking powder
• kosher salt
• sugar
• butter
• milk

To make the filling

1. Preheat oven to 425°F. Butter a 9×13 casserole dish and set aside. In a large, deep skillet over medium-high heat, melt the butter.
2. Add the onions and celery and cook until tender, about 3 minutes. stir in flour. Slowly stir in the chicken broth and whisk.
3. Add the milk and salt, pepper and celery seeds. Reduce heat and simmer over medium heat until thickened, about 5 minutes.
4. Add the chicken and vegetables. Stir to mix everything. Pour the mixture into the prepared casserole dish and set aside.

To make the topping

1. In a mixing bowl, stir together the flour, baking powder, salt and sugar. Grate the butter and add to the bowl with the dry ingredients.
2. Use a fork to mix in the cold butter pieces until the mixture resembles a coarse meal with small pea-sized or smaller chunks.
3. Gradually stir in the milk – don’t pour in all the milk at once! Add just enough milk until the batter pulls away from the sides of the bowl. It should still look a little dry and be a little sticky.
4. Scoop the batter over the filling in the casserole dish. (The largest shovel in this set is perfect for this.)

Shredded Chicken Recipes

We can all appreciate a good leftover chicken recipe, especially when it’s a meal that’s easy to put together and tastes amazing. At our house we have some favorites that you should try.

This fully loaded chicken, potato and broccoli casserole starts with fluffy mashed potatoes mixed with tender chunks of broccoli and chicken, then generously sprinkled with bacon and cheese. The result is an absolutely irresistible dinner.

Cheese and refried beans melt into a flavorful layer in these Cheesy Chicken and Refried Bean Enchiladas.

Crispy tortillas filled with succulent BBQ chicken and melty cheese make these BBQ Chicken Quesadillas. They’re a bit spicy and incredibly cheesy. They are a very popular lunchtime meal at our house.