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Chicken Pot Pie Crumble in a white bowl
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5 from 7 votes

Chicken Pot Pie Casserole

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 Time25 minutes
Cook Time12 minutes
Total Time37 minutes
Course: Dinner, Main Course
Cuisine: American
Keyword: Chicken, Chicken pot Pie
Servings: 12
Calories: 506kcal
Author: Erica Walker


  • Dutch Oven
  • 9x13 inch pan


  • 1 1/2 pounds chicken
  • 3 cups chicken broth
  • 1 onion chopped fine (about 1 cup)
  • 3 carrots peeled and sliced (about 1 cup)
  • 1/2 cup celery chopped fine
  • salt and pepper to taste
  • 4 Tablespoons unsalted butter
  • 1/2 cup flour
  • 1 cup milk
  • 3/4 cup frozen peas

Crumble Topping:

  • 2 cups flour
  • 2 teaspoons baking powder
  • 3/4 teaspoon salt
  • 1/2 teaspoon pepper
  • 1/8 teaspoon cayenne pepper
  • 6 Tablespoons unsalted butter cut into 1/2-inch cubes and chilled
  • 3/4 cup Parmesan cheese
  • 1 cup heavy cream



  • 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 9x13 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!


Storing Chicken Pot Pie Casserole 

  • Refrigerate - Let cool and cover the casserole dish or place it in an airtight container. Set in the refrigerator for four to five days.
  • Freezer - If you know you will be freezing the dish beforehand, use a freezing dish that is suitable to go into the freezer for over a month. This will be a simple way to freeze the casserole dish.