Rotisserie Chicken Pot Pie Casserole

Name: Rotisserie Chicken Pot Pie Casserole
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 6 servings
Ingredients: 1 rotisserie chicken, shredded; 2 cups mixed vegetables (carrots, peas, corn); 1 cup cream of chicken soup; 1 cup milk; 1 tablespoon garlic powder; 1 tablespoon onion powder; 1 teaspoon dried thyme; 1 teaspoon salt; 1/2 teaspoon black pepper; 1 refrigerated pie crust

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I love creating comforting meals that bring a taste of nostalgia to the dinner table, and this Rotisserie Chicken Pot Pie Casserole does just that. Using pre-cooked rotisserie chicken cuts my preparation time significantly, allowing me to whip up a hearty dish that still feels homemade. The blend of creamy chicken, fresh vegetables, and a golden, flaky topping makes this casserole a family favorite. Whether it's a weeknight dinner or a gathering with friends, this recipe never fails to impress.

Created by

Seraphina Moore

Last updated on 2026-02-27T16:21:36.265Z

When I first experimented with this Rotisserie Chicken Pot Pie Casserole, I was amazed at how effortlessly it came together. The key is using rotisserie chicken, which not only saves time but also adds a wonderful depth of flavor that raw chicken just can't match. The creamy filling is made even richer with a blend of herbs and spices that elevate the overall taste profile.

One of the best tips I've learned while making this dish is to ensure the vegetables are sautéed just until tender before mixing them in. This step prevents them from becoming mushy during baking and allows the flavors to meld perfectly. Trust me; this small adjustment makes a big difference!

Why You'll Love This Recipe
A comforting dish perfect for family gatherings
Quick preparation with rotisserie chicken
Creamy filling combined with a flaky topping

The Key to a Creamy Filling

Using cream of chicken soup as the base for the filling not only adds a rich flavor, but it also contributes to the creamy consistency that makes this casserole irresistible. If you can’t find cream of chicken soup, consider substituting it with homemade cream sauce or condensed cream of mushroom soup to give a different yet delightful taste profile.

When mixing the filling, be sure to fold the ingredients gently to keep the shredded chicken pieces intact. This also helps to evenly distribute the flavors throughout the casserole. If you prefer a chunkier texture, you can add diced potatoes or additional vegetables, like green beans, which will further enhance the overall heartiness of the dish.

Perfecting the Pie Crust

The pie crust is crucial to achieving a perfect balance of textures in this dish. I recommend using a refrigerated pie crust for convenience, but if you have a favorite homemade recipe, feel free to use that instead. For a flakier crust, ensure that it is kept chilled until ready to use, and avoid overworking the dough when sealing the edges.

To achieve an attractive golden color on the pie crust, consider brushing it lightly with an egg wash made from a beaten egg mixed with a tablespoon of water. This adds a nice sheen and enhances the visual appeal of the casserole. Be sure to monitor the baking time carefully, as ovens can vary—look for a crust that is golden brown with crisp edges.

Serving Suggestions and Storage Tips

This casserole is delightful on its own, but I love serving it alongside a crisp green salad or some garlic bread to round out the meal. You can also sprinkle fresh herbs, like parsley or thyme, on top before serving for a touch of color and flavor. Consider adding a sprinkle of shredded cheese on top during the last few minutes of baking for an extra layer of indulgence.

If you have leftovers, they store well in an airtight container in the refrigerator for up to three days. To reheat, simply place individual portions in the microwave, or for the best texture, warm the casserole in the oven at 350°F (175°C) until heated through. If you plan to freeze it, ensure it cools completely, then cover tightly with plastic wrap and foil, where it can stay fresh for up to three months.

Ingredients

Casserole Ingredients

1 rotisserie chicken, shredded
2 cups mixed vegetables (carrots, peas, corn)
1 cup cream of chicken soup
1 cup milk
1 tablespoon garlic powder
1 tablespoon onion powder
1 teaspoon dried thyme
1 teaspoon salt
1/2 teaspoon black pepper
1 refrigerated pie crust

Instructions

Prepare the Filling

In a large mixing bowl, combine the shredded rotisserie chicken, mixed vegetables, cream of chicken soup, milk, garlic powder, onion powder, thyme, salt, and pepper. Stir until all ingredients are well combined and set aside.

Assemble the Casserole

Preheat your oven to 375°F (190°C). Spread the chicken and vegetable mixture evenly in a greased casserole dish. Unroll the pie crust and place it over the filling, sealing the edges. Cut a few slits in the top of the pie crust to allow steam to escape.

Bake

Bake the casserole in the preheated oven for 30 minutes, or until the crust is golden brown and the filling is bubbling.

Serve and Enjoy

Remove the casserole from the oven and let it rest for 5 minutes before slicing. Serve warm and enjoy the cozy, comforting flavors.

Pro Tips

For extra flavor, consider adding a splash of Worcestershire sauce to the filling or sprinkle some fresh herbs on top before serving.

Tips for Customization

Feel free to customize the mixed vegetables according to your family's preferences or what's currently in season. Frozen vegetables work well in this recipe because they are pre-blanched and retain their flavor and nutrients. However, fresh vegetables such as bell peppers or zucchini can be used; just blanch them briefly before adding to the filling to soften their texture.

For those looking to lighten up the dish, consider using reduced-fat cream of chicken soup and low-fat milk. Additionally, you can replace the rotisserie chicken with shredded turkey for a post-holiday twist, or even use a plant-based chicken alternative for a vegetarian option.

Troubleshooting Common Issues

One common issue with pot pie casseroles is a soggy crust. To prevent this, ensure that your filling isn’t too liquidy. If it seems excessively wet after mixing, you can add a tablespoon of cornstarch to thicken it up. Additionally, pre-baking the pie crust for about 10 minutes before adding the filling can help maintain its crispiness.

If your filling doesn’t seem creamy enough, consider adding a splash more milk or an additional tablespoon of cream of chicken soup to achieve your desired consistency. Avoid overcooking to maintain a tender filling; the cooking time is just right when you see the filling bubbling and the top crust golden brown, which usually takes around 30 minutes.

Scaling the Recipe Up or Down

This recipe can easily be adjusted to serve larger groups. To double the recipe, simply use a larger casserole dish and increase the quantities of each ingredient accordingly. Keep an eye on baking time, as a larger portion may need an extra 10-15 minutes to cook through properly.

For smaller portions, consider making mini casseroles using ramekins. This method is great for individual servings and reduces cooking time significantly, making them perfect for weeknight meals or guest-ready portions. Just scale down the ingredients proportionately and watch the bake time closely to avoid overcooking.

Questions About Recipes

→ Can I use fresh chicken instead of rotisserie chicken?

Yes, you can! Just cook the chicken beforehand and shred it before adding it to the casserole.

→ What vegetables can I use?

Feel free to customize with your favorite vegetables such as green beans, diced potatoes, or bell peppers.

→ Can this casserole be made ahead of time?

Absolutely! You can prepare everything and assemble the casserole a day in advance. Just bake it when you're ready to serve.

→ How do I store leftovers?

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or oven until heated through.