Chicken Pot Pie Casserole

5 from 6 votes

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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


  • Dutch Oven
  • 9×13 inch pan


Crumble Topping:



  • 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.


  • 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.


  • 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.

More about Erica Walker

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How many stars would you give this recipe?


  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! ๐Ÿ™‚

  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 alot๐Ÿค—๐Ÿ˜„
      Thank you for sharing.

  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!