Creamy Chicken Pot Pie Casserole Recipe for Comforting Dinners

This lighter Chicken Pot Pie Casserole is loaded with vegetables, lean chicken, and that comforting creamy pot-pie flavor.

Below you’ll find easy swap ideas to make this creamy chicken pot pie casserole gluten-free and tips for adding even more vegetables to bulk it up.

What is Chicken Pot Pie Casserole?

Chicken pot pie casserole captures the same homestyle flavors as a classic chicken pot pie — chicken, carrots, celery, peas, mushrooms and a rich, creamy sauce — but it’s assembled in a single casserole dish and uses rice as the base instead of a biscuit topping.

We love this version because it’s easier to prepare than a traditional pot pie that requires making a biscuit or pastry topping, yet still delivers that cozy, comforting taste.

What veggies are in this casserole?

This chicken casserole is built around an assortment of classic pot-pie vegetables and is easy to customize to include more produce.

• Carrots
• Celery
• Peas
• Onion
• Mushrooms

What about the biscuit?

We replaced the traditional biscuit topping with a grain base — quick-cooking white or brown rice — for a true casserole feel. If you prefer, serve warm biscuits on the side for a more traditional meal.

Easy Ingredient Swaps

This recipe updates a classic Midwestern favorite with simple ingredient swaps for added nutrition and flexibility. For example, the roux is made with white whole wheat flour instead of all-purpose flour. Try any of these swaps to change the texture or boost the healthfulness:

Extra veggies: add more of the classic pot-pie vegetables or experiment with additions like:

• Broccoli
• Cauliflower
• Kale
• Bell pepper
• Green beans
• Potato
• Sweet potato

Brown rice: swap minute white rice for quick-cooking brown rice — it works the same and requires no change to the liquid ratio.

Gluten-free: use an all-purpose gluten-free flour in the roux to make the casserole gluten-free; this substitution has been tested and works well.

Chicken Pot Pie Casserole Q&A

Can you make this gluten-free?

Yes. Replace the white whole wheat flour used in the roux with a gluten-free all-purpose flour. The texture and flavor remain similar when substituted properly.

Can you use a different kind of rice?

The recipe is designed for minute white rice (or minute brown rice). Using standard long-grain white or brown rice will change the required liquid ratio, which we haven’t tested here.

Can you freeze chicken pot pie casserole?

Because the casserole contains dairy, freezing is not recommended; dairy can separate or become grainy after freezing and thawing.

How do you reheat this casserole?

Reheat individual servings in the microwave on high for about 90 seconds, or warm portions in a medium pot on the stovetop until heated through.

Can I use cornstarch to thicken?

While cornstarch or tapioca starch can thicken sauces, this recipe relies on a traditional roux for best flavor and texture. Other thickeners may alter the taste.

5 from 7 votes

Easy Chicken Pot Pie Casserole

This Creamy Chicken Pot Pie Casserole is packed with vegetables, lean chicken, and that comforting pot-pie flavor.

By: Lee Funke

Prep: 20 mins

Cook: 55 mins

Total: 1 hr 15 mins

Servings: 8

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Ingredients 

• 2 tablespoons olive oil
• 2 tablespoons butter
• 8 oz. crimini mushrooms, chopped (~3 cups)
• 1 small yellow onion, diced
• 4 cloves garlic, smashed and minced
• 3 medium celery stalks, chopped into 1/2-inch pieces
• 3 medium carrots, chopped into 1/2-inch pieces
• 1 tablespoon garlic powder
• 1 tablespoon onion powder
• 1/4 cup white whole wheat flour
• 1.5 cups 2% milk, any kind of milk
• 1.5 cups minute white rice, minute brown rice works too
• 1 cups frozen green peas
• 1.5 lbs. boneless skinless chicken breast, cut into 1-inch chunks
• 3 cups chicken broth
• 1/8 teaspoon black pepper, + more for serving
• 1/4 teaspoon salt, or more to taste

Instructions 

• Preheat the oven to 375ºF and spray a 9×13-inch casserole dish with non-stick cooking spray.
• Heat a large Dutch oven over medium-high heat. Add the olive oil and butter.
• Once the oil and butter are hot, add the mushrooms and sauté for 3–4 minutes to allow them to release moisture and brown slightly.
• Add the onion, garlic, celery, carrots, garlic powder and onion powder. Cook another 3–4 minutes until the vegetables begin to soften.
• Make the roux: sprinkle the flour over the vegetables and stir with a wooden spoon until the flour absorbs the pan juices and forms a paste coating the vegetables.
• Turn the heat to medium and slowly pour in the milk, stirring constantly until the mixture thickens. Remove from heat and set aside.
• In the prepared casserole dish, combine the minute rice, frozen peas and diced chicken.
• Pour the reserved vegetable-and-milk mixture from the Dutch oven into the casserole dish and stir to combine.
• Add the chicken broth, black pepper and salt, mixing until everything is evenly distributed.
• Cover the dish tightly with foil and bake at 375ºF for 30 minutes.
• Remove the foil and bake an additional 20–25 minutes, or until most of the liquid has been absorbed and the rice is tender.
• Let the casserole rest for at least 10 minutes to finish thickening before serving.
• Serve warm, optionally with biscuits on the side and freshly ground black pepper.

Watch It

[Video: Chicken Pot Pie Casserole]

Nutrition

Calories: 307 kcal, Carbohydrates: 30 g, Protein: 26 g, Fat: 9 g, Fiber: 3 g, Sugar: 5 g

Nutrition information is automatically calculated and should be used as an approximation.

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