Oh, when the world feels a little too busy, nothing beats sinking your fork into true comfort food, right? That’s exactly the feeling I was chasing when I developed this incredible Chicken Pot Pie Casserole with Stuffing. We’re keeping all that creamy, savory, velvety deliciousness of classic pot pie, but we are ditching the fussy pastry top! Instead, we get this fluffy, herbed stuffing that bakes up perfectly golden right on top. This recipe really sums up what I try to do here at Sena: find that perfect harmony between deeply satisfying comfort and nourishing ingredients. It’s cozy, it travels well, and trust me, it stops needing a fork and knife because it’s all right there in one dish!
Why This Chicken Pot Pie Casserole with Stuffing is Your New Weeknight Favorite
This isn’t just another casserole taking up space in your oven! This Chicken Pot Pie Casserole with Stuffing is really designed for the busy cook who still craves that homey feeling. Here’s why you’ll absolutely love baking this on a tight schedule:
- It’s a true one-dish wonder, which means cleanup is a total breeze.
- You get that iconic creamy pot pie filling flavor without ever touching pie dough.
- It comes together so fast—seriously, we are talking minutes before it hits the oven.
- It holds up beautifully for reheating, making it perfect for quick lunches later in the week.
It’s comfort food that actually fits into your fast-paced schedule. You can find more inspiration for quick, balanced meals over in our easy family dinner recipes collection!
Gathering Ingredients for the Chicken Pot Pie Casserole with Stuffing
Okay, gathering ingredients for this Chicken Pot Pie Casserole with Stuffing is actually half the fun because it’s so straightforward. If you use rotisserie chicken, this whole prep time shrinks down to almost nothing—which is my favorite kind of shortcut! We need to keep our seasonings simple but savory so the stuffing can really shine against that creamy filling. We’re splitting the butter and olive oil, as you’ll see, because we toast the bread first to make sure it gets that perfect crisp texture on top. For more fantastic ideas on quick, budget-friendly throws-together meals, check out my collection of quick budget-friendly dinners.
For the Savory Stuffing Topping
This is where we make the crust special! You’ll need:
- 2 tablespoons butter, divided
- 1 tablespoon olive oil, divided
- 6 cups 1/2-inch cubed bread (sourdough, French or Italian bread works great)
- ¼ teaspoon kosher salt
- ¼ teaspoon no-salt added poultry seasoning
For the Creamy Chicken Pot Pie Filling
For the inside mixture, remember everything must be diced small so it cooks evenly in the sauce. And hey, if you are looking to lighten this up just a smidge, you can absolutely swap the half-and-half for whole milk or even an unsweetened, unflavored dairy-free creamer. It won’t change the flavor profile much!
- 1 tablespoon butter
- 1 tablespoon olive oil
- 1 medium yellow onion, small diced
- 1 cup small diced celery
- 1 cup small diced carrot
- 3 tablespoons all-purpose flour
- 2 cups reduced sodium chicken stock (we save the last ¼ cup for the topping!)
- ¼ cup half-and-half
- 1 cup frozen-defrosted peas
- 4 cups shredded or chopped cooked chicken
- 1 teaspoon kosher salt
- ¼ teaspoon freshly ground black pepper
- 1 teaspoon no-salt added poultry seasoning
Step-by-Step Instructions for Your Chicken Pot Pie Casserole with Stuffing
Don’t let the steps scare you; we’re handling this in three easy phases! First, we prep the topping so it’s ready for its golden moment. Then we build that luscious, creamy filling. Finally, we stack it all up for the oven. The total baking time is short, but you need that foil cover for the first 30 minutes to steam everything through gently. Remember to get a head start by heating your oven to 350F right away! If you love how simple oven meals come together, you’ll want to visit the easy casserole dishes section for more inspiration.
Preparing the Stuffing Base
Let’s get those stuffing components ready first, because nobody wants soggy topping! Heat a large skillet over medium-low heat and add 1 tablespoon of butter and 1 tablespoon of olive oil. Toss in your 1/2-inch cubed bread, sprinkle it with ¼ teaspoon salt and ¼ teaspoon poultry seasoning. Now, and this is key for that great texture, stir frequently—about every minute—for 3 to 5 minutes until the cubes are just lightly browned all over. Once they look perfect, pull them out and set them aside. That’s the topping done for now!
Building the Creamy Filling
Time for the magic part! Put the skillet back over medium heat, adding the last tablespoon of butter and olive oil. Toss in your diced onion, celery, and carrot along with ½ teaspoon salt, pepper, and the rest of your poultry seasoning (1 teaspoon). Cook those veggies until they’re softened, about 3 to 5 minutes. Now, sprinkle the 3 tablespoons of flour over them and stir constantly for a full minute—that’s making our roux! Slowly whisk in 2 cups of chicken stock; turn the heat to high and bring it to a rapid boil for just 60 seconds while you stir like crazy. Finally, switch off the heat and stir in the half-and-half and the defrosted peas. See? That’s the creamy sauce for our Chicken Pot Pie Casserole with Stuffing!
Assembling and Baking the Chicken Pot Pie Casserole with Stuffing
Grab your 9×13 ceramic baking dish and give it a good spray or oiling so nothing sticks. Mix your 4 cups of cooked chicken into the creamy vegetable mixture until everything is combined. Spoon this lovely filling evenly into the prepared dish and smooth the top. Now, cover it completely and evenly with those toasted bread cubes you made earlier. Pour that final ¼ cup of chicken stock right over the bread cubes—this keeps them moist while they bake! Cover the whole thing tightly with foil and slide it into your 350F oven for 30 minutes until it’s bubbling hot around the edges. Then, take that foil off and bake for just 5 more minutes until the bread topping is that gorgeous golden brown. Don’t forget to let the casserole set for about 5 to 10 minutes before you dig in!
Tips for Perfecting Your Chicken Pot Pie Casserole with Stuffing
I’ve made this casserole dozens of times, and I’ve picked up a few tricks that I think really elevate it from a good meal to a truly fantastic one. It’s all about managing those textures, especially with the topping!
First, when you cube your bread, really aim for that perfect ½ inch size. If they are too small, they soak up all the liquid and disappear. Too big, and you won’t get that nice, fluffy surface you’re looking for. I find that using roughly 10 ounces of bread (if you’re cubing it yourself) gets you about the right volume for that even coverage.
And listen, if you’re making this an easy chicken breast recipe after a long day, don’t feel guilty about grabbing a rotisserie chicken. It saves so much time, and the flavor is already there!
The goal is to get that lovely bubbly edge while baking. If your casserole isn’t bubbling after the first 30 minutes covered, just pop the foil off a bit earlier next time, or maybe give your oven a quick check.
Ingredient Substitutions for Chicken Pot Pie Casserole with Stuffing
I know how it is when you open the fridge and realize you’re one ingredient short—it happens to all of us, even me! Luckily, this Chicken Pot Pie Casserole with Stuffing is super forgiving, which makes it one of those great chicken breast dinner ideas because you can easily roll with what you have.
The chicken is probably the easiest swap. If you have leftover roasted turkey from a holiday, go for it! Cooked turkey works exactly the same way as the chicken suggested in the recipe. Just make sure you use about 4 cups, just like the recipe calls for. This helps keep that creamy sauce balanced and stops the casserole from becoming too soupy.
What about the dairy? If you don’t have half-and-half on hand, you can definitely use heavy cream, though your final dish might be a little richer—which isn’t necessarily a bad thing, but it does up the fat content slightly! Whole milk works great too, as mentioned before, for a lighter result.
Now, for the stuffing topping. The recipe calls for cubing good sturdy bread, but let’s be real—sometimes you just need speed! If you have a box of plain, unseasoned stuffing mix sitting around, you can use that in a pinch. You’ll just need to reconstitute it slightly before baking. Toss the dry stuffing mix with the required butter, oil, and seasonings listed under the topping section, but add about ½ cup of extra chicken stock to get it moist enough to spread. It won’t have the exact same chew as the fresh cubes, but the flavor is there! This makes it a wonderfully adaptable option among all the chicken casseroles for dinner.
Storing and Reheating Your Chicken Pot Pie Casserole with Stuffing
When you make an amazing dish like this Chicken Pot Pie Casserole with Stuffing, you are almost always guaranteed to have leftovers because it’s so satisfying! That’s fantastic news for lunch the next day, but you have to store and reheat it the right way, or you’ll turn that lovely stuffing topping into a soggy mess. Nobody wants that!
For storage, let the casserole cool down for about an hour after it’s finished baking. Once it’s completely cooled, cover the 9×13 dish tightly with plastic wrap, then maybe foil over that just to be safe. This locks in that creamy moisture. It keeps beautifully in the refrigerator for about three to four days. Because this is such a popular dish for meal prepping, I often look for ways to make my make-ahead meals secure, and this method works perfectly!
Now, the reheat is where you need to be a little strategic, especially because of that stuffing crust. I strongly recommend reheating in the oven first if you have the time. Scoop out your desired serving size onto an oven-safe dish, cover it loosely with foil, and bake it at 350F for about 15 minutes. Covering it protects that topping from drying out while the inside gets steaming hot again.
If you are in a huge rush—and I totally get it—the microwave is your friend. Just take a piece out, microwave it for about 60 to 90 seconds until it’s hot through the middle. Just be warned: the stuffing won’t be quite as crisp on top coming out of the microwave, but it will still taste amazing and comforting!
Frequently Asked Questions About Chicken Casseroles For Dinner
I get so many questions about making my favorite chicken casseroles for dinner, and since this Chicken Pot Pie Casserole with Stuffing uses some standard casserole techniques, I figured I’d answer a few popping up most frequently here. I know reading recipes can sometimes leave you hanging on the little details, so let’s clear those up! You can find even more inspiration for easy weeknight meals in my full collection of chicken casserole dinners recipes.
Can I prepare this Chicken Casserole ahead of time?
Yes, absolutely! This is one of the best traits of most easy casserole dishes—they are perfect for prepping in advance. The best way I’ve found to do this is to keep the creamy chicken filling separate from the stuffing topping until right before you bake. You can make the entire filling mixture (Steps 3 through 7) a day ahead, cover it, and keep it in the fridge. When you’re ready to bake, pour it into your dish, top it with the toasted stuffing cubes you prepared in Step 2, add that final splash of stock, and follow the baking instructions. It might need about 5 extra minutes in the oven since it’s starting cold, but it works like a charm!
Is this considered one of the Healthy Casserole Recipes?
That’s a great question, and it ties right into what I, Olivia Bennett, focus on! While traditional pot pie is heavy, I designed this specific Chicken Pot Pie Casserole with Stuffing to be balanced comfort food. We use reduced-sodium chicken stock, and we load the sauce base with good things like carrots and celery—we aren’t just pouring cream on top! Using a lean protein like chicken breast helps too. It hits that sweet spot: it feels decadent and comforting, but it’s grounded in whole ingredients, making it a much smarter choice than some of those heavier old-school casseroles. It’s nourishment disguised as pure indulgence!
What if I want a richer sauce for my Chicken Breast Casserole?
If you’re making this on a special occasion, or if you just really feel like going all out, absolutely swap the half-and-half for heavy cream! The recipe calls for only ¼ cup, so that little substitution won’t drastically alter the entire nutritional profile, but it will definitely make that sauce richer and silkier. Just remember, the original recipe aims for that lighter, more balanced feel, but sometimes you just need that extra decadence, especially with chicken breast casserole!
Nutritional Estimate for Chicken Pot Pie Casserole with Stuffing
I always want you to know what you’re eating, even when it’s deep comfort food! Because this Chicken Pot Pie Casserole with Stuffing uses specific ingredients like reduced-sodium stock and leans toward lighter dairy, it comes in as a surprisingly balanced meal. This estimate really reflects the version I wrote up, using standard store-bought bread cubes and chicken breast.
Please remember, these numbers are just an estimate based on the ingredients listed and the specific brands you choose. If you swap the half-and-half for heavy cream, those numbers—especially fat and calories—will tick up a bit!
- Serving Size: 1 serving
- Calories: 450
- Fat: 18g
- Saturated Fat: 6g
- Trans Fat: 0g
- Cholesterol: 95mg
- Sodium: 550mg
- Carbohydrates: 40g
- Fiber: 3g
- Sugar: 4g
- Protein: 35g
Share Your Experience Making This Comfort Food Casserole
Now that you’ve got this amazing Chicken Pot Pie Casserole with Stuffing cooling on the counter, I really want to hear from you! Honestly, sharing your success stories is what keeps me energized in the kitchen. Did you try it with sourdough bread? Did it become a hit with your picky eaters?
Don’t be shy—head down to the comments section below and let me know how it went! A quick rating tells me if the timing was right for your oven, and any notes you leave help other readers feel more confident tackling it next time. If you snapped a picture of that beautiful golden stuffing top, I’d love to see it! You can also connect with me and other home cooks over on my author page right here: Meet me over at Sena Recipes to share your creation!
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Chicken Pot Pie Casserole with Stuffing
- Total Time: 50 min
- Yield: 6 servings 1x
- Diet: Vegetarian
Description
A comforting, one-dish casserole that captures classic chicken pot pie flavor using a savory stuffing topping instead of pastry.
Ingredients
- 2 tablespoons butter, divided
- 2 tablespoons olive oil, divided
- 6 cups 1/2-inch cubed bread (sourdough, French or Italian bread)
- 1 ¾ teaspoon kosher salt, divided
- ¼ teaspoon freshly ground black pepper
- 1 ¼ teaspoon no-salt added poultry seasoning
- 1 medium yellow onion, small diced
- 1 cup small diced celery
- 1 cup small diced carrot
- 3 tablespoons all-purpose flour
- 2 ¼ cups reduced sodium chicken stock, divided
- ¼ cup half-and-half
- 1 cup frozen-defrosted peas
- 4 cups shredded or chopped cooked chicken
Instructions
- Heat your oven to 350F. Heat a large skillet over medium low heat.
- Add 1 tablespoon butter and 1 tablespoon olive oil to the skillet. Add the bread cubes, sprinkle with ¼ teaspoon salt and ¼ teaspoon poultry seasoning. Cook until lightly browned on all sides, about 3-5 minutes, stirring frequently. Set the bread cubes aside.
- To the same pan, add 1 tablespoon butter and 1 tablespoon olive oil. Turn the heat to medium. Add the onion, celery, carrot, ½ teaspoon salt, pepper, and 1 teaspoon poultry seasoning. Cook until just softened, about 3-5 minutes, stirring occasionally.
- Sprinkle the vegetables with flour and cook for 1 minute, stirring constantly.
- Add 2 cups of chicken stock, turn the heat to high, and bring to a rapid boil for 1 minute, stirring constantly.
- Turn off the heat and add the half-and-half, peas, and 1 teaspoon salt, stirring to combine.
- Prepare a 9×13 ceramic baking dish with oil or cooking spray. Add the cooked chicken, then pour the vegetable mixture over the chicken, stirring until well combined. Smooth the top.
- Cover the mixture evenly with the prepared bread cubes. Pour the remaining ¼ cup chicken stock over the bread cubes.
- Cover the dish tightly with foil. Bake for 30 minutes, or until bubbling around the edges.
- Uncover and bake for an additional 5 minutes, or until the bread cubes are golden brown.
- Allow the casserole to set for 5-10 minutes before serving.
Notes
- Aim for bread pieces that are about ½ inch by ½ inch when cubing.
- If you cube the bread yourself, you need about 10-oz, which makes about 6-7 cups.
- You want enough bread cubes to cover the top evenly.
- For a lighter version, swap the half-and-half for whole milk or an unsweetened, unflavored dairy-free creamer.
- Using pre-cooked rotisserie chicken simplifies this recipe.
- Prep Time: 15 min
- Cook Time: 35 min
- Category: Dinner
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 4
- Sodium: 550
- Fat: 18
- Saturated Fat: 6
- Unsaturated Fat: 12
- Trans Fat: 0
- Carbohydrates: 40
- Fiber: 3
- Protein: 35
- Cholesterol: 95
Keywords: Chicken Pot Pie Casserole, Stuffing Casserole, Easy Chicken Casserole, Chicken Breast Dinner, Comfort Food Casserole, Quick Chicken Dinner