This Post May Contain Affiliate Links. Please Read Our Disclosure Policy.

All the flavor of a creamy, savory chicken pot pie, in an easy-to-make casserole topped with buttery, flaky puff pastry! A perfect dinner recipe for fall, this recipe is rich, filling, and satisfying. Family friendly and irresistible, even my picky toddlers will scarf this down!

Chicken pot pie casserole in a square dish, with a corner scooped out to show some of the filling.

🥧 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.
Overhead view of a chicken pot pie casserole in a square casserole dish.

🍽️ Don’t Miss These Chicken Recipes

Recipe By: Cheryl Malik

Chicken Pot Pie Casserole

Prep 15 minutes
Cook 30 minutes
Total 45 minutes
Chicken pot pie, casserole-style! With a tender, flaky crust and all the flavors you'd expect from this classic comfort food.
9 servings


  • 9×9 baking dish
  • neutral cooking spray
  • Large skillet
  • Wooden spoon
  • Small bowl
  • whisk
  • Basting Brush
  • Cutting board
  • Sharp knife


  • 1 sheet puff pastry
  • 4 tablespoons butter
  • 2 small red potatoes chopped
  • 1 stalk celery diced
  • ½ cup diced yellow onion
  • ½ cup frozen peas
  • 4 tablespoons all purpose flour
  • 1 pinch salt to taste
  • 1 pinch freshly cracked black pepper to taste
  • 1 teaspoon garlic powder
  • 1 tablespoon dried thyme
  • 1 teaspoon dried sage
  • 1 pinch nutmeg
  • 2 cups chicken broth or stock
  • 1 cup milk or half and half
  • 2 cups chopped roasted chicken
  • 1 large egg
  • 1 teaspoon water


  • Preheat oven to 400° Fahrenheit. Spray 9×9 baking dish with cooking spray. Set aside.
  • Melt 4 tablespoons butter in large skillet. Sauté 2 small chopped potatoes, 1 stalk diced celery, 1 chopped carrot, ½ cup frozen peas until crisp-tender, approximately 5 minutes.
  • Sprinkle 4 tablespoons all purpose flour, salt, freshly cracked black pepper, 1 teaspoon garlic powder, 1 tablespoon dried thyme, pinch nutmeg. Stir to coat all vegetables.
  • Cook one minute, stirring constantly. Gradually add 2 cups chicken broth, 1 cup milk; cook over medium heat, stirring constantly until thick. Add 2 cups chopped roasted chicken. Taste for seasoning, adding additional salt or freshly cracked black pepper as desired. Pour filling into prepared baking dish.
  • Unfold thawed puff pastry onto lightly floured surface. Gently press together seams, rolling out to extend size to fully cover filling. Place puff pastry over filling.
  • Add 1 egg and 1 teaspoon water to small bowl. Whisk together. Use pastry brush to brush egg mixture over top of puff pastry. Use sharp knife to cut several slits into puff pastry.
  • Bake 30 minutes, or until puff pastry is golden and filling is bubbly. Let rest 5 to 10 minutes before serving.
  • Sage: Be sure you’re using dried sagenot ground sage! Ground sage is incredibly strong and 1 teaspoon of it will overpower the rest of the dish. You need dried sage for this recipe!
  • Make-Ahead Option: Cook and prepare filling, topping with puff pastry. Cover with plastic wrap and store in freezer up to 3 months. When ready to serve, remove from fridge. Cook according to recipe instructions, adding more bake time if heating casserole from frozen. 

Approximate Information for One Serving

Serving Size: 1servingCalories: 270calProtein: 16gFat: 14gSaturated Fat: 8gTrans Fat: 0.2gCholesterol: 64mgSodium: 297mgPotassium: 317mgTotal Carbs: 20gFiber: 2gSugar: 3gNet Carbs: 18gVitamin A: 342IUVitamin C: 6mgCalcium: 63mgIron: 2mg
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.

Did You Make This Recipe?

Tag @40aprons on Instagram and be sure to leave a review on the blog post!

Leave A Review

Your email address will not be published. Required fields are marked *

Recipe Rating

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Where To Next?