When comfort food calls, this Chicken Pot Pie Bake answers with all the cozy flavors you love, minus the fussy pie crust work. It’s the perfect solution for busy weeknights when you’re craving something homey but don’t have hours to spend in the kitchen.
This casserole-style version transforms the classic pot pie into a streamlined dish that still delivers that rich, creamy filling and buttery topping we all crave. It’s become my go-to recipe for using up leftover rotisserie chicken and frozen vegetables.
Why You’ll Love This
- Ready in just 45 minutes from start to finish
- Uses simple pantry ingredients and frozen vegetables
- Perfect for making ahead and reheating
- Kid-friendly comfort food the whole family will enjoy
- Less fussy than traditional pot pie but with all the same flavors
Ingredients
- 3 cups cooked chicken, diced
- 1 can (10.5 oz) cream of chicken soup
- 2 cups frozen mixed vegetables
- 1 cup milk
- 1 cup self-rising flour
- 1/2 cup melted butter
- 1 cup chicken broth
- 1 teaspoon garlic powder
- 1 teaspoon dried thyme
- Salt and pepper to taste
Instructions
- Preheat oven to 375°F and grease a 9×13 baking dish.
- Mix chicken, vegetables, soup, broth, and seasonings in a large bowl.
- Pour mixture into prepared baking dish.
- Whisk together flour, milk, and melted butter until smooth.
- Pour batter evenly over chicken mixture.
- Bake for 30-35 minutes until top is golden brown and filling is bubbly.
- Let rest for 5 minutes before serving.
Tips & Variations
- Swap in turkey for chicken during holiday leftover season
- Add mushrooms or pearl onions for extra flavor
- Make it creamier by using half-and-half instead of milk
- Season with poultry seasoning instead of thyme for a different flavor profile
- Use rotisserie chicken to save time
Serving Suggestions
Serve this hearty bake with a crisp green salad dressed in light vinaigrette to balance the richness. For extra comfort, pair it with cranberry sauce or a side of steamed green beans with almonds.
Notes
- Stores well in the refrigerator for up to 3 days
- Reheat individual portions in the microwave for 2-3 minutes
- Filling should be bubbling around edges when done
- Top should be golden brown but not dark brown
FAQs
- Can I freeze this dish? Yes, freeze before baking for up to 3 months. Thaw overnight before baking.
- Can I use regular flour instead of self-rising? Yes, but add 1.5 teaspoons baking powder and 1/4 teaspoon salt per cup of flour.
- What if my topping is too thick? Add a splash more milk until it reaches a pourable consistency.
- Can I make this vegetarian? Replace chicken with extra vegetables and use vegetable broth and cream of mushroom soup.
Servings4
Prep15 min
Cook45 min
Calories—
Ingredients
- 3 cups cooked chicken, diced
- 1 can (10.5 oz) cream of chicken soup
- 2 cups frozen mixed vegetables
- 1 cup milk
- 1 cup self-rising flour
- 1/2 cup melted butter
- 1 cup chicken broth
- 1 teaspoon garlic powder
- 1 teaspoon dried thyme
- Salt and pepper to taste
Steps
- Preheat oven to 375°F and grease a 9x13 baking dish.
- Mix chicken, vegetables, soup, broth, and seasonings in a large bowl.
- Pour mixture into prepared baking dish.
- Whisk together flour, milk, and melted butter until smooth.
- Pour batter evenly over chicken mixture.
- Bake for 30-35 minutes until top is golden brown and filling is bubbly.
- Let rest for 5 minutes before serving.
Notes
- Stores well in the refrigerator for up to 3 days
- Reheat individual portions in the microwave for 2-3 minutes
- Filling should be bubbling around edges when done
- Top should be golden brown but not dark brown
