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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 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!
More Comfort Food Recipes
Craving comfort food? You’ll love these warm, satisfying meals that encourage dinner table lingering and cheerful conversation.
- Chicken Pot Pie (this one has a traditional crust and is also delicious!)
- Chicken Corn Chowder
- Thick and Beefy Danish Goulash
- Hearty Beef Stew
- Southern Corn Casserole
- Cheesy Chicken and Rice Casserole
Chicken Pot Pie Casserole
- Dutch Oven
- 9×13 inch pan
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!