In this post: Craving pot pie but don’t have time to mess with pastry for a crust? Try this chicken pot pie casserole recipe with a quick spooned-on crust for busy evenings!


Chicken pot pie is one of the best comfort foods, especially during the cold winter months! But I often don’t have the time to make a crust on a busy day. Plus, I’m not really good making pastries of any kind. So, I tweaked and re-tweaked this old recipe so it can be made with a quick spooned-on crust – even on the busy days! Learn to make this recipe for yourself with step-by-step instructions below.

One serving of chicken pot pie casserole in a bowl.

Why You’ll Love This Recipe

This chicken pot pie casserole recipe:

  • is quick and easy to make
  • doesn’t require any fancy equipment or hard-to-find ingredients
  • is adaptable to the most common dietary restrictions and allergies

Chicken Pot Pie Casserole Ingredients

For the filling

  • Chicken broth: you could use bone broth or vegetable broth instead.
  • Onion: diced and added for flavor.
  • Carrots: you can use fresh or frozen carrots. You can also use baby carrots if that’s what you have on hand.
  • Potatoes: both fresh and canned potatoes will work for this recipe.
  • Frozen peas: you can also use fresh peas, or frozen/fresh green beans (or a mix).
  • Cooked chicken: leftover chicken or easy poached chicken are great options for this recipe.
  • Roux: made up of equal parts melted butter and rice flour, mixed well.
  • Spices: sage, sea salt, oregano, paprika and black pepper.

For the quick spooned-on crust

  • Rice flour: you can use other flours as well; I use rice flour because some of my family eats gluten-free.
  • Baking powder: this ingredient helps “puff up” the crust.
  • Sea salt: deepens the flavor of the crust.
  • Milk: adds sweetness and softens the crust.
  • Water: creates a better, moister texture.
  • Vinegar: reacts with the baking powder to inflate the crust.
  • Melted butter: creates a denser, more flavorful crust.

Substitutions and Variations

  • Veggies – you can add veggies like peppers, mushrooms, turnips, corn, or any other favorites of yours!
  • Meat – switch the chicken for beef, turkey, or a vegan meat substitute.
  • Crust substitutions – you can substitute the flour, milk, and butter for gluten-free/vegan options if you need to.
  • Spices – other spices you can try include thyme, chives, rosemary, garlic powder, and celery seed.

How to Make Chicken Pot Pie Casserole

  1. Preheat your oven to 350F.
  2. Peel and chop the onions, carrots, and potatoes.
  3. Combine the filling ingredients in a sauce pan and cook over low heat until thickened. Stir frequently.
  4. Pour the filling into a 9″ x 13″ (or similarly sized) glass baking dish. Set aside.
  5. Mix the crust ingredients together in a large measuring cup.
  6. Pour or spoon the crust batter over the filling.
  7. Bake the pie for 30-45 minutes, or until the crust is light brown and pot pie is bubbling.
Chicken pot pie casserole in a baking dish.

Recipe Tips

  • This recipe is great for using up leftover chicken! If you want to make this dish and you don’t have any chicken cooked, you can quickly poach some chicken with this guide!
  • If you have biscuits, crescents/crescent rolls, or puff pastries already made, you can use those with the filling in this recipe!
  • If you like extra crust, you can double the crust without doubling the filling. Just make sure you adjust the cooking time!
  • Conversely, if you don’t like crust, you can make only the filling and eat just that!
  • You can put your filling in a pie crust and put the spooned-on crust on top for a complete pie. You may find it helpful to spray your pie pan with cooking spray so the crust doesn’t stick.

How to Store Chicken Pot Pie Casserole

  • Refrigerator: store your leftovers in an airtight container in the fridge for 3-5 days.
  • Freezer: put the chicken pot pie casserole in the freezer for up to 3 months in airtight containers or in the baking dish.
  • Reheating: reheat your casserole in the oven either from frozen or after thawing overnight.
Chicken pot pie casserole served in a dinner bowl.

FAQs

Is chicken pot pie good for you?

Chicken pot pie is good for you! It’s fairly nutritionally balanced with good amounts of protein and carbohydrates. Not to mention it’s full of healthy, vitamin-packed veggies.

Can you make chicken pot pie casserole gluten-free?

Yes, you can make this casserole gluten-free! All you have to do is follow this recipe (using rice flour for the crust and roux) and you will have a gluten-free pot pie!

What veggies are in chicken pot pie casserole?

I like to add peas, carrots, and potatoes but you can also add cauliflower, mushrooms, corn, peppers, etc.

Can I use rotisserie chicken in my pot pie?

For sure! You can use rotisserie chicken, baked chicken, fried chicken, poached chicken – anything!

How do you thicken chicken pot pie filling?

I like to use roux (a mixture of flour and butter), but many people will just add a little flour.

chicken pot pie with quick spooned on crust

Chicken Pot Pie Casserole

Yield: 6 -8 servings
Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour

Don't have time to mess with pastry for a crust? Try this chicken pot pie casserole with quick spooned on crust for any night of the week!

Ingredients

For the Filling

  • 2 cups chicken broth
  • 1/2 onion, diced
  • 3 carrots, peeled and diced
  • 3-5 potatoes, peeled and diced
  • 1 cup frozen peas, green beans, or a mix
  • 1-2 cups leftover cooked chicken, cubed/shredded
  • 2 tbsp roux: 1 tbsp melted butter + 1 tbsp rice flour, mixed well
  • 1 tbsp sage
  • 1/2 tsp sea salt
  • 1 tsp oregano
  • 1/2 tsp paprika
  • 1/2 tsp pepper

For the Quick Spooned On Crust

  • 1 cup rice flour
  • 1 1/2 tsp baking powder
  • 1/2 tsp salt
  • 1 cup milk
  • 1/2 cup water
  • 1 tsp vinegar
  • 1/2 tbsp melted butter

Instructions

  1. Preheat your oven to 350F.
  2. Peel and chop the onions, carrots, and potatoes.
  3. Combine the filling ingredients in a sauce pan and cook over low heat until thickened. Stir frequently.
  4. Pour the filling into a 9" x 13" (or similarly sized) glass baking dish. Set aside.
  5. Mix the crust ingredients together in a large measuring cup (2-3 cups).
  6. Pour or spoon the crust batter over the filling.
  7. Bake the pie for 30-45 minutes, or until the crust is light brown and pot pie is bubbling.
Nutrition Information:
Yield: 6 Serving Size: 1
Amount Per Serving: Calories: 429Total Fat: 11gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 55mgSodium: 940mgCarbohydrates: 64gFiber: 7gSugar: 7gProtein: 20g

This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily via Nutrifox.

Did you make this recipe?

Please leave a comment on the blog or share a photo on Pinterest

Have you made chicken pot pie casserole? What is your favorite busy day dinner?

shannon photo and sig oct 2022