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Baked Chicken Pot Pie Casserole with Flaky Pie Crust Topping (video)

Poultry, Vegetables

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  • 6

Submitted by Heather Bilyeu


  • 3 Tbsp butter
  • 1 medium onion, diced
  • 1 C celery, diced
  • 2–3 garlic cloves, minced
  • 3 Tbsp flour
  • 1 ½ C whole milk
  • 1 ½ C chicken broth
  • ¾ tsp salt
  • ½ tsp thyme
  • ½ tsp basil
  • ½ tsp white pepper
  • ¼ tsp black pepper
  • 1/8 tsp nutmeg
  • 3 C cooked chicken breast (3 large breasts or roughly 2 lb), cubed
  • 1 C frozen peas and carrots
  • 1 pie crust
  • 1 egg


Preheat oven to 375°. Melt butter in large pot over medium heat. Add onion and celery; saute until onions are soft. Add garlic and saute 5 more minutes until fragrant. Stir in flour to coat vegetables. Slowly whisk in milk and broth, ensuring no lumps form. Add spices, chicken and frozen vegetables. Simmer 5 minutes, stirring occasionally. 

Pour filling into a greased 9×9-inch baking dish. Top with pie crust, crimping edges to seal. Cut a couple slits in top and brush with beaten egg. Bake 35–40 minutes until crust is golden brown and filling is bubbly. Let cool 10 minutes before serving. Serves 6. 

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