There are few people (vegetarians aside) who don’t love a good chicken pot pie. Chunks of tender chicken (or try Slow Cooker Shredded Chicken!) and copious amounts of vegetables, all bound together with a savory sauce. Very satisfying comfort food.

This pot pie casserole is a true hodgepodge of ingredients, in the best possible sense, enveloped in an only slightly creamy sauce that brings it together into a kind-of-rich-and-kind-of-light-at-the-same-time filling.

There are a lot of vegetables and it is so customizable, so it’s a true one-dish meal. But if you are looking for a little something else serve this with a simple Mixed Lettuce Salad with Mustard Vinaigrette, Asparagus with Scallion Chimichurri Sauce, or a Winter Salad.

Hashbrown Chicken Vegetable Pot Pie Casserole: Chunks of tender chicken, copious amounts of vegetables, all bound together with an savory sauce.

Chicken Pot Pie Casserole

This recipe is made in a 13 x 9 baking pan or casserole dish because, as you may have noticed by now, I like to make everything in copious amounts. However, if you don’t have a big crowd or a desire for leftovers, you can cut the recipe in half and make it in a deep-dish 9-inch pie pan.

You can toss everything together right in the 13×9-inch pan, so save washing a bowl. The ingredients are cooked in stages so that everything can get to the right texture, but you just use one skillet on repeat, so you don’t end up with a sinkful of dishes.

Hello, comfort food. Leftovers will be fought over the next day.

Ingredients

• Extra-virgin olive oil – For cooking.
• Minced garlic and onion – Provides a sweet, earthy, and aromatic base for the vegetable mixture.
• Vegetables – This casserole is jam-packed with vegetables and can be as customizable as you want to make it.
• Salt and pepper – To taste
• Chicken or vegetable broth – I prefer to use low-sodium so I can control the salt level.
• Rosemary – Rosemary pairs so beautifully with mushrooms and offers piney and earthy flavors.
• Unsalted butter – For making the sauce.
• All-purpose flour – For thickening the cream sauce.
• Cooked chicken – Try using Slow Cooker Shredded Chicken.
• Heavy cream or half-and-half – For a thicker and more rich sauce, use heavy cream.
• Fresh flat-leaf parsley – For a pop of freshness.
• Idaho potatoes – These will be grated and sprinkled on top; you can also use frozen hash browns for ease.

Variations

• This recipe is so customizable: if you don’t like something, leave it out, or if this recipe is missing your favorite vegetable, feel free to just throw it in. Try adding peppers, spinach, zucchini, and/or sweet potatoes; the list goes on and on.
• If you prefer to use frozen hash browns instead of shredding your own potatoes, that is a great shortcut. That goes for the vegetables as well; any of the fresh vegetables can be replaced by their frozen counterparts.
• This recipe would also work beautifully with leftover Thanksgiving Turkey.

How to Make Hashbrown, Chicken, and Vegetable Pot Pie Casserole

1. Sauté the vegetable base: Heat olive oil in a large pan over medium-high heat and sauté the garlic, onions, potatoes, carrots, and celery until soft. Stir in the broccoli, followed by 1/2 cup of broth, and cover for about 3 minutes at a simmer. Stir in the peas and corn and transfer to the casserole dish.
2. Cook the mushrooms: In the same pan over medium-high heat in olive oil, sauté the mushrooms and rosemary until golden brown. Add the mushrooms to the vegetable mixture in the casserole dish.
3. Cook the chicken: In the pan over medium heat,t melt butter and whisk in the flour for about 3 minutes. Add the remaining broth and bring to a simmer over high heat, once at a simmer lower the heat back to medium and whisk until thickened. Stir in the chicken, cream, parsley, season with salt and pepper, and cook for about 3 more minutes. Pour the chicken mixture over the vegetables and stir it all together.
4. Prepare the potatoes: In a clean dish, twist and squeeze the shredded potatoes to remove as much water as possible. Toss the shredded potatoes with oil, salt, and pepper, and distribute evenly over the top of the casserole.
5. Bake: Bake for about 30 minutes at 375 degrees. Enjoy hot!

Make Ahead and Storage

The vegetables can be cut, and the chicken can be cooked up to 3 days in advance. You can prepare all the elements up to two days in advance and store them in the fridge. Or assemble in the casserole pan and cover tightly up to one day in advance. When you are ready to bake it, follow the recipe card.

You can freeze the unbaked or baked pot pie for about 2-3 months. Allow to thaw overnight in the fridge and bake as directed (if unbaked), or cover it in foil and bake at 375ºF until warm.

Leftovers will keep well in a sealed container in the fridge for up to 4 days.

What to Serve With Hashbrown Chicken Vegetable Pot Pie Casserole

Endive, Radicchio and Citrus Salad with Bacon Vinaigrette

Spinach and Radish Salad with Feta

Kale Crunch Salad

More Pot-Pie Recipes

• Moravian Chicken Pie
• Turkey Pot Pie
• Chicken Pot Pie
• Cottage Pie
• Shepherd’s Pie