This cozy Chicken Pot Pie Casserole has everything you love about classic pot pie—tender chicken, creamy sauce, colorful vegetables, and a flaky golden crust—all baked together in one comforting dish.
Ingredients
Chicken Filling
1 rotisserie chicken, deboned and cut into bite-size pieces
1 medium onion, chopped
2 tablespoons vegetable oil
½ cup all-purpose flour
½ teaspoon salt
¼ teaspoon black pepper
1 teaspoon dried rosemary
1 teaspoon dried thyme
3 cups chicken broth
1 cup whole milk
2 cups frozen mixed vegetables, thawed
1 refrigerated pie crust or puff pastry sheet
Full Recipe
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1. Prepare the oven
Preheat your oven to 400°F (200°C). Lightly grease a 9×13-inch baking dish.
2. Cook the onion
Heat the vegetable oil in a large skillet over medium heat.
Add the chopped onion and cook for 4–5 minutes, until softened.
3. Make the creamy sauce
Sprinkle the flour over the onions and stir constantly for about 1 minute.
Gradually whisk in the chicken broth, followed by the milk. Continue stirring until the mixture becomes smooth and begins to thicken.
4. Season
Add the salt, black pepper, rosemary, and thyme.
Simmer for 3–5 minutes, stirring occasionally, until the sauce is creamy.
5. Add chicken and vegetables
Stir in the shredded rotisserie chicken and mixed vegetables.
Cook for another 2–3 minutes, just until everything is heated through.
6. Assemble the casserole
Pour the creamy chicken mixture into the prepared baking dish.
Carefully place the pie crust or puff pastry over the top. Trim any excess pastry and press the edges against the dish.
Cut several small slits in the center to allow steam to escape.
7. Bake
Place the casserole in the oven and bake for 25–30 minutes, or until the pastry is puffed and beautifully golden brown.
If the crust browns too quickly, loosely cover it with foil.
8. Rest and serve
Allow the casserole to rest for 10 minutes before serving. This helps the creamy filling thicken slightly.
Creamy, hearty, golden, and packed with tender chicken and vegetables—classic comfort food made easy! 
