Chicken Pot Pie Casserole (Vegetarian Option)


Chicken Pot Pie Casserole (Vegetarian Option)

Easier than making a pastry crust but just as delicious, this biscuit-style topping is baked golden brown over a layer of vegetables and chicken in tasty gravy. You can easily make this dish vegetarian by skipping the meat altogether and its just as tasty as a vegetable potpie! Perfect comfort food on a cold snowy evening, or, as our daughter says, no matter what the temperature is outside. It makes a large dish, so it is wonderful for company or leftovers too!

  • 3 cups chicken, cooked and diced or shredded
  • 1/2 medium onion, chopped
  • 1 1/2 cup carrots, sliced into rounds
  • 1 1/2 cup peas
  • 3 cups broth, chicken or vegetable (may need more)
  • 2 cups potatoes, diced
  • 2 cloves garlic, minced
  • 1 teaspoon celery salt
  • 1 cup milk
  • 2/3 cup flour
  • 1/2 teaspoon salt


  • 1 1/2 cups flour
  • 1/2 teaspoon salt
  • 8 Tablespoons butter (1 stick)
  • 1 1/2 cups milk
  • 1 Tablespoon baking powder
  1. Preheat oven to 400 degrees.

    Cook chicken and dice or shred. Set aside. Cook vegetables in broth, adding more as needed to keep the vegetables well covered. Add chicken. Stir in seasonings.

    Mix flour and milk together. Add to cooked vegetables and chicken. Pour into a 9X13 baking dish.

    Mix crust ingredients and carefully pour over top.

    Bake at 400 degrees for 30-35 minutes.

Main Course
casserole, comfort food, dinner in a dish, vegetarian

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