Rustic Chicken Pot Pie Casserole

Introduction

This Rustic Chicken Pot Pie Casserole brings comforting, homestyle flavors together in an irresistibly creamy and hearty bake. The classic chicken pot pie is reimagined as a one-dish wonder—making it perfect for family dinners, potlucks, or cozy gatherings. With its golden, flaky crust and robust filling packed with tender chicken and fresh vegetables, this casserole is both nostalgic and immensely satisfying.

Why This Rustic Chicken Pot Pie Casserole Is a Crowd-Pleaser

What sets this dish apart is its streamlined assembly and the way it delivers big flavor with minimal fuss. Each scoop serves up chunks of juicy chicken, a creamy sauce, and sweet, colorful vegetables, all topped with a buttery, golden crust. It’s the perfect marriage of convenience and tradition, with the bonus of easily feeding a hungry group.

Prepping the Vegetable Medley

To create a truly rustic texture, chop carrots, celery, potatoes, and onions into hearty pieces. Using the Mueller Pro-Series 10-in-1, 8 Blade Vegetable Chopper saves time and ensures uniformity, so everything cooks evenly in the casserole. For added depth, sauté these chopped vegetables until just tender—this draws out their natural sweetness and infuses the whole dish with flavor.

Making the Creamy Chicken Filling

Choose cooked, shredded chicken—either from a previous meal or a store-bought rotisserie. To shred quickly and mess-free, the Chicken Shredder Tool Twist for Kitchen is a reliable kitchen helper. Stir in a blend of chicken broth and cream, thickened gently to form a luscious base. For ultra-easy incorporation of ingredients, opt for the SENSARTE Nonstick Frying Pan Skillet to sauté and simmer, which minimizes sticking and makes the cleanup effortless.

Layering and Baking Your Pot Pie Casserole

Once your creamy chicken-veggie filling is ready, pour it into a casserole dish lined with an easy-release sheet from the Reynolds Kitchens Brown Parchment Paper Roll. Top with either homemade or store-bought pastry, and brush with a little milk or egg for a shiny, golden finish. The casserole bakes up beautifully, putting the finishing touch on this wholesome, satisfying meal.

Serving Suggestions and Leftover Storage

Spoon generous portions into deep bowls and pair with a fresh side salad or crusty bread. Leftovers store well for up to three days in an airtight Rubbermaid Brilliance Food Storage Container, making delicious lunches or reheated dinners later in the week.

Nutritional Information and Serving Size

This recipe yields about 6–8 hearty servings. Each portion provides protein from lean chicken, a bounty of fiber-rich vegetables, and the satisfying comfort of a savory crust. On average, each serving contains 400–500 calories, depending on your pastry and cream choices.

Rustic Chicken Pot Pie Casserole (Recap)

This casserole reinvents the traditional pot pie while keeping its timeless comfort intact. From its luxuriously creamy filling to its perfectly golden crust, every bite is a taste of home—making it a must-make for family meals and gatherings.

Ingredients
3 cups cooked, shredded chicken breast or thigh
2 cups low-sodium chicken broth
1 cup heavy cream or half-and-half
1 medium onion, diced
2 carrots, diced
2 celery stalks, diced
2 medium potatoes, peeled and diced
½ cup frozen peas
2 tablespoons butter
3 tablespoons all-purpose flour
1 teaspoon salt
½ teaspoon black pepper
½ teaspoon dried thyme
½ teaspoon dried sage
1 prepared pie pastry or crescent dough sheet
1 egg, beaten (optional, for egg wash)
1 tablespoon milk (for brushing the crust, optional)

Instructions

1. Preheat your oven to 400°F (200°C). Line a 9×13-inch casserole dish with a sheet from the Reynolds Kitchens Brown Parchment Paper Roll for easy serving and cleanup.
2. Heat the SENSARTE Nonstick Frying Pan Skillet over medium heat. Melt the butter, then add onion, carrots, celery, and potatoes. Sauté for 6–8 minutes, until vegetables are softened but not browned.
3. Sprinkle in the flour and cook, stirring constantly, for 1 minute. Slowly whisk in chicken broth, allowing the mixture to thicken, then pour in the cream. Add salt, pepper, thyme, and sage; let simmer for 3–4 minutes until thick and creamy.
4. Fold in shredded chicken and peas. Cook another 2 minutes until mixture is well combined and heated through.
5. Pour the chicken mixture into the prepared casserole dish. Unroll the pastry and lay it over the filling, trimming or tucking edges as needed. Cut several slits for steam to escape. Brush the top with beaten egg or milk for a shiny, golden crust if desired.
6. Bake for 25–30 minutes, or until the pastry is golden brown and filling is bubbling. Let cool slightly before serving.
7. Store leftovers in a Rubbermaid Brilliance Food Storage Container for up to 3 days in the fridge.

Cook and Prep Times

Prep Time: 20 minutes

Cook Time: 35 minutes

Total Time: 55 minutes

Enjoy the hearty flavors, easy prep, and homey charm of this rustic chicken pot pie casserole—a tried-and-true favorite that’s sure to bring everyone to the table!