Chicken pot pie casserole is a take on classic comfort food that has been loved by many for generations. It’s a hearty dish that’s perfect for chilly evenings and is sure to fill you up.
Why This Will Be Your Go-To Comfort Food
- Delicious. All of the traditional flavors of chicken pot pie baked into a super easy casserole.
- Comforting. An incredibly filling meal that will remind you of a meal your grandma used to cook.
- Budget-friendly. Use some inexpensive ingredients to make a dinner that can easily feed a crowd.
What Is The Sauce Made Of In Chicken Pot Pie?
Many recipes you will find use canned cream of something soup to create a thick and flavorful filling. I, however, am not a fan of the taste or smell of said canned soup.
So, for this Chicken Pot Pie Casserole recipe, I use a combination of chicken broth, cream cheese, herbs, and a low carb thickening agent to help create something that is just as flavorful and indugent but is lacking some of the preservatives and sodium.
How Do You Keep The Bottom Crust From Getting Soggy In A Chicken Pot Pie?
The answer to this question in the case of this recipe is quite simple–don’t have a bottom crust! After all, this isn’t a traditional chicken pot pie, it’s a chicken pot pie casserole!
The filling of the chicken pot pie can make the bottom crust soggy very easily because of the high moisture content. This is especially true if you have any leftovers. To avoid the unsavory texture of a soggy bottom crust (and some carbs) I chose to omit it completely.
Why Is My Chicken Pot Pie Soupy?
Typically a soupy filling inside of a chicken pot pie is because there is not enough flour used to create the roux.
For this recipe, I chose to use heavy cream and cheese so that I could avoid the need to make a roux entirely. This also allows you to adjust the level of thickness at the end right before you’re ready to assemble your Chicken Pot Pie casserole.
Should I Cover My Pot Pie In The Oven?
It’s not necessary to cover a chicken pot pie casserole while baking in the oven, but you can if you prefer.
Covering the casserole with aluminum foil can help prevent the pie crust from over-browning and becoming too crispy. If you do choose to cover the casserole, remove the foil for the last 5-7 minutes of baking to allow the crust to brown.
Alternatively, you can also lightly tent the foil over the top of the casserole to allow steam to escape while still protecting the dough.
Ingredients You’ll Need
- Butter
- Minced Garlic
- Onion
- Celery
- Rotisserie Chicken
- Green Peas
- Chicken broth
- Salt
- Pepper
- Dried Thyme
- Heavy Cream
- Cheddar Cheese
- Refrigerated Pie Crust
- Egg
How To Make Chicken Pot Pie Casserole
This dish does require you to precook the filling before you bake the casserole just to ensure that the consistency is perfect without overbaking the top crust. I tried this both ways (a pour and cook method in a casserole dish and precooking the filling) and the precooked filling was worth the few extra minutes of prep on the stovetop.
For The Filling
- Melt butter in a 3-quart pot over medium heat. Add onions, celery, and garlic and sauté for 2 minutes until the onion is translucent.
- Add chicken, carrots, peas, broth, salt, pepper, and dried thyme.
- Cook for 10 minutes until the vegetables have cooked through.
- In a slow, steady stream, pour in the heavy whipping cream. Sprinkle the cheddar cheese and stir to mix. Allow the soup to simmer gently for 5 minutes and then serve hot.
For The Crust
While I use a premade crust for this dish, you do need to do a little more prep work other than just slapping it on top. Ensure your pie crust is completely defrosted and close to room temperature for the best results before you get started.
- Preheat your oven to 400°F.
- Place your prepared filling into a casserole dish .
- Lay the sheet of refrigerated pie dough over the top of your filling.
- Secure the edges of the pie crust to the casserole dish using a fork or pie crimper .
- Beat an egg and use the egg wash to gently brush the top of the pie crust.
- Cut a few slits in the top to allow steam to release.
- Bake the Chicken Pot Pie Casserole for 15-20 minutes or until golden brown and flaky.
Variations
- Make it low carb. The filling in this chicken pot pie casserole is already low carb (note I said low carb, not keto). If you want to omit the pie crust for a completely safe low carb option, check out my Chicken Pot Pie Soup . It’s nearly identical in flavor and skips the bake time.
- Add more veggies. Traditionally chicken pot pie is made with more vegetables like diced potatoes and green beans. If you don’t mind the additional carbs and want to add a little more substance to your filling, feel free to add them.
- Use biscuits. Want to make this even more filling? Instead of baking a pie crust on top, chop up some premade biscuit dough and sprinkle them on top of the filling. Bake the same as directed with the pie crust, just skip the egg wash. Once the biscuits are golden brown and no longer doughy, your casserole is ready to eat.
What To Serve With It
Chicken pot pie casserole can be served with a variety of sides to make a complete and balanced meal. Not all of the options listed below are low carb, but this can make it a more filling meal if you’re serving guests that aren’t watching their carbs. Some of my favorite things to serve alongside it are:
- Salad - A simple green salad with lettuce, cherry tomatoes, and your favorite dressing can add a light and fresh component to the meal.
- Roasted or steamed vegetables - Roasted or steamed carrots, green beans, or Brussels sprouts are great side dishes that can be cooked in the oven while the casserole is baking.
- Mashed potatoes - A classic side dish that complements the hearty and creamy flavors of the casserole.
- Rice - Whether it’s plain white rice or a flavorful side dish like Spanish rice or garlic herb rice, it provides a neutral base for the casserole.
No matter what side dishes you choose, they will complement the delicious flavors and textures of the chicken pot pie casserole, making it a comforting and satisfying meal.
How Long Does It Last?
A chicken pot pie casserole can last in the refrigerator for up to 4 days, as long as it’s stored properly. To store, let the casserole cool completely, then cover it with plastic wrap or aluminum foil.
When ready to eat, reheat the casserole in the oven or microwave until it’s heated through.
More Easy Casserole Recipes
- Broccoli Chicken Casserole
- Cheeseburger Casserole
- Chicken Bacon Ranch Casserole
- Tuna Casserole
- Frito Pie
Chicken Pot Pie Casserole | Easy Bake Pie Pie Recipe
Ingredients
- ▢ 2 tbsp Salted Butter
- ▢ 2 tbsp Garlic , Minced
- ▢ 1/2 cup Onion
- ▢ 1 cup Celery
- ▢ 4 cups Rotisserie Chicken
- ▢ 1 cup Peas
- ▢ 1 cup Chicken Broth
- ▢ 1 1/2 tsp Kosher Salt
- ▢ 1/2 tsp Black Pepper
- ▢ 1 tsp Thyme
- ▢ 1 cup Heavy Cream
- ▢ 1 cup Cheddar Cheese
- ▢ 1/2 cup Carrots
- ▢ 1 Refrigerated Pie Crust
- ▢ 1 Egg
Instructions
For The Filling
- Melt butter in a 3-quart pot over medium heat. Add onions, celery, and garlic and sauté for 2 minutes until the onion is translucent.
- Add chicken, carrots, peas, broth, salt, pepper, and dried thyme.
- Cook for 10 minutes until the vegetables have cooked through.
- In a slow, steady stream, pour in the heavy whipping cream. Sprinkle the cheddar cheese and stir to mix. Allow the soup to simmer gently for 5 minutes and then serve hot.
For The Crust And Assembly
- Preheat your oven to 400F.
- Place your prepared filling into a casserole dish.
- Lay the sheet of refrigerated pie dough over the top of your filling.
- Secure the edges of the pie crust to the casserole dish using a fork or pie crimper.
- Beat an egg and use the egg wash to gently brush the top of the pie crust.
- Cut a few slits in the top to allow steam to release.
- Bake the Chicken Pot Pie Casserole for 15-20 minutes or until golden brown and flaky.
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Keto Instant Pot, Keto Fat Bombs, Sweets, & Treats , and Easy keto in 30 minutes.
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Chicken Pot Pie Casserole | Easy Bake Pie Pie Recipe
Ingredients
- 2 tbsp Salted Butter
- 2 tbsp Garlic Minced
- 1/2 cup Onion
- 1 cup Celery
- 4 cups Rotisserie Chicken
- 1 cup Peas
- 1 cup Chicken Broth
- 1 1/2 tsp Kosher Salt
- 1/2 tsp Black Pepper
- 1 tsp Thyme
- 1 cup Heavy Cream
- 1 cup Cheddar Cheese
- 1/2 cup Carrots
- 1 Refrigerated Pie Crust
- 1 Egg
Instructions
For The Filling
- Melt butter in a 3-quart pot over medium heat. Add onions, celery, and garlic and sauté for 2 minutes until the onion is translucent.
- Add chicken, carrots, peas, broth, salt, pepper, and dried thyme.
- Cook for 10 minutes until the vegetables have cooked through.
- In a slow, steady stream, pour in the heavy whipping cream. Sprinkle the cheddar cheese and stir to mix. Allow the soup to simmer gently for 5 minutes and then serve hot.
For The Crust And Assembly
- Preheat your oven to 400F.
- Place your prepared filling into a casserole dish.
- Lay the sheet of refrigerated pie dough over the top of your filling.
- Secure the edges of the pie crust to the casserole dish using a fork or pie crimper.
- Beat an egg and use the egg wash to gently brush the top of the pie crust.
- Cut a few slits in the top to allow steam to release.
- Bake the Chicken Pot Pie Casserole for 15-20 minutes or until golden brown and flaky.
Chicken Pot Pie Casserole | Easy Bake Pie Pie Recipe https://twosleevers.com/chicken-pot-pie-casserole/
This Copycat Chipotle Burrito Bowl gives all of the same flavors you can get in your favorite takeout order at a fraction of the price. It is completely customizable and can easily be made vegetarian, gluten free, or low carb to fit your dietary lifestyle.
Why This Will Make You Skip The Takeout
- Delicious. Absolutely packed with your favorite takeout flavors–including a deliciously seasoned chipotle chicken that rivals your favorite chain restaurant.
- Customizable. Use your best combination of ingredients to make this dish suit your dietary lifestyle. Make it gluten free, vegetarian, or even low carb for a tasty weeknight dinner or mealprep.
- Budget-friendly. Making this copycat Chipotle Burrito Bowl at home allows you to make several servings for the price it would cost for one entree, plus you don’t have to worry about shrinking portion sizes!
Ingredients You’ll Need
Ok, I know at first glance, the list of ingredients seems LONG. Don’t worry. The bulk of the ingredients are spices you’ll need for the chicken marinade that you likely already have on your spice rack, and the remaining ingredients can be found easily on a budget at your local grocer.
For The Chicken Marinade
- Apple Cider Vinegar
- Chipotle Chile in Adobo Sauce
- Garlic Cloves
- Ground Cumin
- Dried Oregano
- Kosher Salt
- Mexican Red Chili Powder
- Ground Cloves
- Chicken Breasts
- lime juice
- Oil
Other Burrito Bowl Ingredients
- Canned Black Beans
- Canned Corn
- Long Grain Rice
- Salsa
- Lettuce
- Cilantro
- Lime Juice
How To Make A Chipotle Burrito Bowl
- Place the chicken breasts in a ziptop bag with the marinade ingredients and allow to rest in the refrigerator for at least 30 minutes. Marinating can be done the night before to save time.
- Thoroughly rinse your rice. Place it in the Instant Pot liner with water and cook under high pressure for 4 minutes. When the cooking time is complete, allow a natural pressure release for 10 minutes, then manually release all remaining pressure.
- While the rice is cooking, remove the chicken from the marinade and place the breasts into your air fryer basket. Air Fry at 350F for 20 minutes or until the internal temperature reaches 165F at the thickest part. Allow the chicken to rest for 5 minutes and then slice into bite-sized pieces.
- Open the cans of corn and beans and rinse them well. Pour them on top of the rice in the Instant Pot liner and place the lid back on for 5 minutes. You will not be cooking the corn or beans (as they are precooked in the can). You will simply be using the residual heat to warm them.
- Scoop a portion of the rice, black bean, and corn mixture into a bowl. Next, add sliced chicken, lettuce, and salsa. Finish your Copycat Chipotle Burrito Bowl with a squeeze of fresh lime juice and a sprinkle of cilantro.
Variations
- Skip the meat. Not a fan of meat, or just looking to stretch your budget a little further? Skip the chicken breast entirely and enjoy a veggie bowl.
- Switch up the protein. If you prefer steak or barbacoa in your Chipotle Burrito Bowls, check out my recipes for Chipotle Steak or Beef Barbacoa for a tasty alternative.
- Keep it keto. If you’re looking to keep the carbs at bay, skip the portion of the recipe that has you cook the rice in the Instant Pot and simply serve the tasty chipotle chicken over a bed of lettuce and cauliflower rice and top with your favorite low carb approved garnishes.
- Load it up. If you’re familiar with the fast food Mexican cuisine scene, you know that adding guacamole or queso to your dishes can come at an additional charge. The joys of making these bowls at home is that you can add as much of those extras you want at a fraction of the price that they cost in the restaurant.
What To Serve With Them
These Copycat Chipotle Burrito Bowls are a complete meal packed in one. They’re not the type of main course that you will feel the need to serve a side dish with.
However, if you feel like you’re still missing something, here are a few other things that would pair nicely with your next bowl:
- Sour Cream
- Queso
- Guacamole
- Chips
How Long Does It Last?
Chipotle Burrito Bowls make a large amount of food and reheat extremely well. In fact, I’ve used this recipe to pack my lunches for an entire work week before.
For the best bite, I suggest storing any leftovers in an airtight container and enjoying them within 4-5 days of preparing the dish.
More Tasty Chicken Recipes
If Chicken is your preferred protein and you’re looking for more new and exciting recipes, check out some of my other tasty chicken dishes:
- Instant Pot Butter Chicken
- Chicken Korma
- Keto Chicken Tenders
If you love this Copycat Chipotle Burrito Bowl recipe as much as we do, make sure you share them on Facebook and Instagram so your friends can try them too! Don’t forget to Pin the recipe so you can make them again soon!
Copycat Chipotle Burrito Bowl | Chicken Burrito Bowl Recipe
Ingredients
For The Chicken Marinade
- ▢ 1 pound Chicken Breasts
- ▢ 3 tbsp Apple Cider Vinegar
- ▢ 1 Chipotle Chili in Adobo Sauce
- ▢ 6 Garlic Cloves
- ▢ 1 tbsp Ground Cumin
- ▢ 2 tsp Dried Oregano
- ▢ 1.5 tsp Kosher Salt
- ▢ 1 tsp Mexican Red Chili Powder
- ▢ 1/4 tsp Ground Cloves
For The Burrito Bowl
- ▢ 15 oz Black Beans , Drained and Rinsed
- ▢ 15 oz Canned Corn , Drained
- ▢ 1 cup Basmati Rice , Rinsed
- ▢ 1 cup Water
- ▢ 1 cup Salsa
- ▢ 2 cups Lettuce
- ▢ 2 tbsp Cilantro
- ▢ 1 lime , juiced
Instructions
- Place the chicken breasts in a ziptop bag with the marinade ingredients and allow to rest in the refrigerator for at least 30 minutes. Marinating can be done the night before to save time.
- Thoroughly rinse your rice. Place it in the Instant Pot liner with water and cook under high pressure for 4 minutes. When the cooking time is complete, allow a natural pressure release for 10 minutes, then manually release all remaining pressure.
- While the rice is cooking, remove the chicken from the marinade and place the breasts into your air fryer basket. Air Fry at 350F for 20 minutes or until the internal temperature reaches 165F at the thickest part. Allow the chicken to rest for 5 minutes and then slice into bite-sized pieces.
- Open the cans of corn and beans and rinse them well. Pour them on top of the rice in the Instant Pot liner and place the lid back on for 5 minutes. You will not be cooking the corn or beans (as they are precooked in the can). You will simply be using the residual heat to warm them.
- Scoop a portion of the rice, black bean, and corn mixture into a bowl. Next, add sliced chicken, lettuce, and salsa. Finish your Copycat Chipotle Burrito Bowl with a squeeze of fresh lime juice and a sprinkle of cilantro.
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Nutrition
Don’t forget to check out my otherBest-selling Instant Pot Cookbooks!
Indian Instant Pot , Keto Instant Pot, Instant Pot Fast and Easy , Healthy Instant Pot & Vegetarian Instant Pot .
