Chicken Pot Pie Casserole

5 from 6 votes
41 Comments

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Chicken Pot Pie Casserole takes a hearty creamy chicken and vegetable filling and adds a crunchy Parmesan crumble on top. A delightful twist on a traditional favorite!

Chicken Pot Pie Crumble in a white bowl

Chicken Pot Pie Casserole

Simply put by my husband, “This Chicken Pot Pie Casserole is by far the best chicken pot pie I have ever had!” I agree. The crumble topping is a nice change from using a pie crust. I got the idea from watching “America’s Test Kitchen” and adapted the recipe from there. It is hearty and filling, comfort food at its best! Plus it’s really easy to make, so you can throw this dish together and have a delicious, warm meal ready any night of the week. There’s nothing more satisfying than a delicious dinner that doesn’t take hours in the kitchen. Serve with a simple green salad and you have a perfect meal for the whole family!

Is the Topping like a Bisquick Chicken Pot Pie?

Yes, it is similar, but the topping is homemade and therefore tastes MUCH better! With simple ingredients like flour, baking powder, butter, Parmesan cheese, heavy cream and some seasonings and spices you can make a buttery, crumbly topping. And trust me, this topping is what takes this dish from ordinary to extraordinary!

Creamy Chicken Filling

Just like the crumbly topping, this Chicken Pot Pie Casserole is filled with homemade, fresh ingredients that makes it taste so much better. There’s no “cream of” soups in this dish. In my opinion, “cream of” soup ruins a good chicken pot pie! The sauce thickens with a little milk and flour, seasoned with natural chicken flavor and fresh veggies. So yummy!

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Chicken Pot Pie Crumble in a white bowl

Chicken Pot Pie Casserole

5 from 6 votes
Chicken Pot Pie Casserole takes a hearty creamy chicken and vegetable filling and adds a crunchy Parmesan crumble on top. A delightful twist on a traditional favorite!

Prep Time 25 mins
Cook Time 12 mins
Total Time 37 mins
Course Dinner, Main Course
Cuisine American
Servings 12

Equipment

  • Dutch Oven
  • 9×13 inch pan

Ingredients

Crumble Topping:

Instructions

FOR THE CHICKEN:

  • Bring chicken and broth to simmer in covered Dutch oven over medium heat (If you don’t have a dutch oven, just use a stock pot). Cook until chicken is just done (8 to 12 minutes).
  • Transfer cooked chicken to large bowl. Pour broth through fine-mesh strainer into liquid measuring cup and reserve. Do not wash Dutch oven.

FOR THE TOPPING:

  • Combine flour, baking powder, salt, pepper, and cayenne in large bowl. Sprinkle butter pieces over top of flour. Using fingers, rub butter into flour mixture until it resembles coarse cornmeal.
  • Stir in Parmesan. Add cream and stir until just combined.
  • Crumble mixture into irregularly shaped pieces onto a baking sheet. Bake at 450-degrees until fragrant and starting to brown (10-13 minutes). Set aside.

FOR THE FILLING:

  • Heat 1 tablespoon oil in now-empty Dutch oven over medium heat. Add onion, carrots, celery, salt and pepper.
  • Cover and cook, stirring occasionally, until just tender (about 5 minutes). While vegetables are cooking, shred chicken into small bite-size pieces.
  • Transfer cooked vegetables to bowl with chicken; set aside.
  • Heat butter in empty Dutch oven over medium heat. When foaming subsides, stir in flour and cook 1 minute.
  • Slowly whisk in reserved chicken broth and milk. Bring to simmer and stir until sauce thickens, about 1 minute. Add salt and pepper to taste.
  • Remove from heat and stir chicken-vegetable mixture and peas into sauce.
  • Pour mixture into 9×13 pan (or if you have small individual-sized oven-safe dishes, you can use those– see picture above).
  • Scatter crumble topping evenly over filling.
  • Bake at 400-degrees until filling is bubbling and topping is well browned (about 12-15 minutes). Serve hot and enjoy!

Nutrition Information

Calories: 506kcalCarbohydrates: 43gProtein: 19gFat: 29gSaturated Fat: 17gCholesterol: 85mgSodium: 655mgPotassium: 410mgFiber: 3gSugar: 3gVitamin A: 3482IUVitamin C: 12mgCalcium: 278mgIron: 1mg

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About the author

Erica Walker

Erica lives in Boise, Idaho with her husband, Jared, an attorney, and her beautiful three girls. Beyond the world of recipes, she loves adventuring with everything from kayaking, to cruising, to snowboarding and taking the family along for the thrill ride.

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Comments

  1. 5 stars
    This is really, really good and has become a family favorite!
    I now have to use gluten free flour instead of all-purpose and it turns out just as yummy as when I made it, as written, before.

  2. Holy moly, this was fantastic! I will admit to using a “cream of” soup to make my filling. It was the reason I made Chicken Pot Pie today – trying to use up items in my cupboard. I agree that a sauce I made myself is better, but sometimes you just need to use up something. Anyway, I am way too lazy to roll out pie pastry so went looking for alternatives. Found this and decided to try it. So easy, so quick. And that tiny bit of cayenne? Really kicked it up a notch! So delicious.

    For once, I am happy to be single and have to eat the same thing 3 more times to get rid of it all. Looking forward to it!

  3. 5 stars
    This was so very delicious!! Even my pickiest eater loved it, therefore we will make it many many more times!!

    1. Thank you so much for the 5-star review!! So happy your kids loved it! It’s a staple in our house too! πŸ™‚

  4. 5 stars
    this recipe was exactly what i needed when i was craving fall food. it is flavorful without being overbearing, so filling and the crust is absolutely the best part (i doubled the recipe for the crust, you can never go wrong with double crust) and the dash of cayenne in the crust adds just the perfect hint of spice. this recipe is perfect.

    1. With 29 meat birds, coming of age, I will certainly be making this chicken pot pie alotπŸ€—πŸ˜„
      Thank you for sharing.
      Kathy

  5. I know I am going against the grain on this one, butI view chicken pot pie asan old time comfort food. We make it because we want that taste. I simply cannot imagineputting cheese anywhere near it! This country has been obsessed with cheese for much too long. It isno wonder so many people have heart disease.

  6. Made this for the first time tonight for company and it was DELICIOIUS!! Everyone enjoyed it! Thanks so much for another great recipe!!

    1. I have never frozen it before. Probably just freeze before putting the crumble topping on. Thaw completely before putting it on and baking.

  7. @Marci– Yes I did. If you look at my comments before the recipe I gave them the proper credit. I love that show!

  8. My family loves this recipe! We have tried other great ones from your blog, too, but this one is our favorite! It is now a staple in our regular dinner time rotation. Thank You! And you bet I'll be checking in for more scrumptious ideas.

  9. Made it and loved it! Especially all the boys on my street that I feed. I love your blog and use your recipes all the time – keep them coming! It was pretty easy, I was expecting much worse for a pot pie, but that crumble was DELICIOUS!! Thanks again πŸ™‚

  10. Amazing recipe, my family went bananas over it. I used salted butter and didn't have to add any salt at all, or pepper for that matter.

  11. This looks AWESOME! Can't wait to make it tonight. Do you know if it would be fine to use salted butter instead of unsalted because I only have salted.
    Thanks so much
    -Mandy

  12. I just came across this blog and I LOVE it! The pictures are beautiful and we had the Chicken Crumble tonight! YUMM!!! Thanks!

  13. I found your blog about a week ago and cannot stop looking at it! Thanks for all the great recipes! I can't wait to get started cooking! Everything looks so good.

  14. I found your blog about a week ago and cannot stop looking at it! Thanks for all the great recipes! I can't wait to get started cooking! Everything looks so good.

  15. Whoops! I forgot to put the oven temps on there! I will put them on right now. It is 450 for the crumble and 400 for the rest. Thanks for catching that!

  16. I made it for dinner last night, super yummy. I couldn't agree with you more about the "cream of …" soup, it just ruins it. This is easy and tasty. Thank you.

    Maybe I missed it, but what temp. do you bake it at? I baked it at 350.

  17. I am so happy to see this recipe! I shy away from chicken pot pie because I don't feel like making a pie crust. This is the answer to all my problems!

  18. This crumble topping sounds amazing! I wonder if it can be lightened a bit with whole milk or half & half instead of the cream? It wouldn't be as good, I know…but in the spirit of resolutions…
    In any case, it all sounds wonderful and perfect for these snowy days. And I am completely with on on not adding the "cream of" condensed soup!

    1. 5 stars
      I love this recipe and I make it all the time. I always use half milk and half cream for the topping, just like you mentioned. It turns out great! I also use half whole wheat flour for the biscuits and it adds a nice brown color but tastes the same.