Chicken Vegetable Casserole

There's something about the smell of a chicken pie casserole baking that pulls everyone toward the kitchen, even if they swore they weren't hungry. My neighbor brought one over during a chaotic week, and I watched my kids demolish it faster than I could plate it—that's when I knew I had to master this myself. The golden crust cracking under a spoon, the creamy filling spilling out warm and savory, the whole thing finished in under two hours—it became my go-to for nights when I needed comfort food that actually felt like an accomplishment.

I made this for a potluck on a gray Sunday afternoon, and someone asked for the recipe before they'd even finished their first bite. That moment—when a dish you've made becomes the thing people are actually talking about—that's when you know it's a keeper. Now I bring it to everything, and it's always the first thing to disappear.

Ingredients

• Cooked chicken breast: Use shredded if you want it to melt into every bite, or dice it if you like distinct pieces; rotisserie chicken is a total time-saver and honestly tastes better.
• Low-sodium chicken broth: This lets you control the salt and keeps the sauce from tasting canned—a small choice that makes a real difference.
• Frozen peas: They stay bright and don't turn to mush the way thawed ones sometimes do.
• Diced carrots and celery: These soften into the sauce and give you actual vegetable texture, not just flavor.
• Yellow onion: Finely chop it so it disappears into the filling and seasons everything evenly.
• Unsalted butter and all-purpose flour: The butter-flour base (your roux) is what makes the sauce silky and cling to every ingredient.
• Whole milk: It creates a richer sauce than cream would be heavy—this is the sweet spot.
• Thyme and garlic powder: These herbs keep the filling savory without overpowering; dried works just as well as fresh here.
• Refrigerated pie dough: No judgment if you use store-bought; homemade is fine too, but honestly, good pie dough from the grocery store saves time without sacrificing anything.
• Egg wash: This beaten egg is what turns your crust golden and glossy—don't skip it.

Instructions

Get your oven ready:

Preheat to 400°F and grease your baking dish so the casserole releases cleanly. A 9x13-inch dish is the right size to keep everything at the perfect depth.

Build the flavor base:

Melt butter over medium heat and sauté your onion, carrots, and celery until they soften around the edges—about 5 to 6 minutes. The kitchen will smell amazing, and you'll know it's ready when you can easily pierce the vegetables with a spoon.

Make the roux:

Sprinkle flour over the softened vegetables and stir constantly for about 1 minute. This cooks off the raw flour taste and creates the thickening base for your sauce.

Create the creamy sauce:

Slowly whisk in the broth and milk to avoid lumps, then add your salt, pepper, thyme, and garlic powder. Keep stirring over medium heat for 3 to 4 minutes until the sauce thickens enough that a spoon dragged through it leaves a clean line.

Bring it together:

Fold in the shredded chicken and peas gently so you don't break up the chicken too much. The heat will warm everything through without cooking it further.

Transfer to the dish:

Pour the filling into your greased baking dish and spread it in an even layer. This ensures every bite has the same ratio of chicken, vegetables, and sauce.

Add the crust:

Unroll your pie dough and lay it over the filling, then trim the edges so they sit just inside the dish's rim. Cut 3 or 4 small slits in the top so steam can escape and the filling stays creamy rather than turning watery.

Brush with egg wash:

Use a pastry brush to coat the crust with beaten egg, which will bake up golden and glossy. Don't worry about being perfect here—just make sure it's covered.

Bake until golden:

Bake for 35 to 40 minutes until the crust is deep golden brown and you see filling bubbling slightly at the edges. The filling bubbling is your signal that it's hot all the way through.

Rest before serving:

Let it sit for 10 minutes after it comes out of the oven. This gives the filling time to set slightly so it won't fall apart when you cut into it.

Save to Pinterest

The first time I served this at a family dinner, my dad actually paused mid-conversation to compliment it, which is not something that happens in my family. That's when I realized this casserole had crossed over from just being dinner into being something people genuinely looked forward to.

Swaps and Additions That Work

Rotisserie chicken is genuinely one of the smartest shortcuts you can take—it's already seasoned, tender, and saves you 30 minutes of cooking time. Corn, mushrooms, or green beans work beautifully mixed in with the peas if you want more vegetables. For a gluten-free version, swap the flour for a 1-to-1 gluten-free blend and use a gluten-free pie crust, and nobody will know the difference.

Making It Ahead

You can assemble the entire casserole up to a day before, cover it tightly with plastic wrap, and bake it straight from the fridge—just add 5 to 10 minutes to the baking time since it'll be cold. You can also freeze the unbaked casserole for up to 3 months; thaw it overnight in the fridge before baking. Both methods have saved me on nights when I needed dinner but hadn't actually made it yet.

Serving and Storage

This casserole is perfect with a simple side salad or crusty bread to soak up any remaining sauce. Leftover casserole keeps in the fridge for 3 to 4 days and reheats beautifully in a 350°F oven until it's warm through, about 15 to 20 minutes.

• If the crust gets soggy from reheating, you can crisp it up quickly under the broiler for the last minute or two.
• Individual portions freeze well for up to 3 months, so don't hesitate to make extras when you have the energy.
• Serve with hot sauce, a drizzle of hot honey, or fresh herbs on top if you want to add your own flair.

Save to Pinterest

This casserole is the kind of dish that makes your kitchen feel like home, and somehow it always makes people happy. Once you've made it once, you'll find yourself reaching for it whenever you need something that feels both effortless and impressive.

Recipe FAQs

→ Can I use rotisserie chicken for this dish?

Yes, using rotisserie chicken is a great shortcut that saves prep time and adds extra flavor.

→ How do I make the crust crispy and golden?

Brushing the crust with a beaten egg wash before baking helps achieve a shiny, golden, and crispy finish.

→ Can I add other vegetables to this casserole?

Absolutely. Corn, mushrooms, or other vegetables can be added to customize the dish to your preference.

→ Is there a gluten-free option available?

Yes, substitute all-purpose flour and pie dough with gluten-free alternatives to make this dish gluten-free.

→ What herbs enhance the flavor of the sauce?

Dried thyme and garlic powder add a fragrant, savory note to the creamy sauce complementing the chicken and vegetables.