🥧 What Makes This Recipe So Good
If you love my classic (best ever) chicken pot pie recipe or my Instant Pot chicken pot pie soup recipe, then get excited! I’ve got another delicious pot pie take for you. This chicken pot pie casserole is super similar to my chicken pot pie, but here the traditional pie crust is replaced by an irresistibly flaky puff pastry shell. Don’t worry. It’s filled with everything you expect – juicy chicken, tender veggies, fresh herbs, and a creamy, savory gravy. Chicken pot pie in casserole form is super easy, maybe even easier than the OG. Prep the filling, cover it with pastry, bake. You don’t even need to cook chicken specifically for this dish! Since the recipe starts with the chicken already cooked, leftover chicken or rotisserie chicken work perfectly here. Of course, you’re welcome to cook some fresh if you want. Check out my recipes for Instant Pot chicken breasts, frozen chicken breasts in the air fryer, or the best shredded chicken ever if you need some inspiration! This casserole is totally customizable. Have turkey dinner leftovers? You could totally add cooked turkey to this pot pie instead of chicken. Not a fan of meat? Toss in more of your favorite veggies to make up for the missing volume! The customization possibilities are endless with this delicious dish.
👩🏼‍🍳 Chef’s Tips
Don’t skip the nutmeg! While it’s mostly used in sweet dishes, nutmeg can add an unexpected, yet absolutely delicious flavor to this savory dish. Just a little pinch of it goes a long way!
Chicken pot pie casserole is a great make-ahead option! Cook the filling, then top with thawed puff pastry. Cover it with foil, then freeze up to 2 months. When ready to serve, remove casserole from freezer and defrost completely. Top with egg wash before baking according to recipe instructions.
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