Pillsbury Chicken Pot Pie Casserole Recipe

Skip the fuss with this easy Pillsbury chicken pot pie casserole using rotisserie chicken and flaky dough for a dinner everyone will love.

I always loved chicken pot pie when I was younger, but now that I have a busy schedule, the thought of the whole process, from making pie crust to prepping all the ingredients, I'm already tired before I even start. That's exactly why this Pillsbury chicken pot pie casserole has become a game changer when we're craving that classic comfort food without the traditional time commitment. 

This has all the nostalgic and classic chicken pot pie flavors using shortcuts that actually work. The rotisserie chicken eliminates all the hours of cooking and shredding, while those Pillsbury Flaky Rolls create a golden, buttery top that's just as satisfying as homemade pie crust. And honestly, I give myself a pat on the back for this clever shortcut. The filling has that creamy, herb-scented sauce I remember from childhood, but it comes together in one skillet instead of multiple steps.

I loved that I can serve chicken pot pie on a Tuesday night, instead of it being food for the weekend. The whole thing takes only 45 minutes from start to finish, and most of that time is oven-baking. I can get it assembled while helping with homework, then we all sit down to an amazing and nostalgic dinner. 

My kids love the individual biscuit-style topping when I cut the dough into circles, but honestly, I usually just lay the sheets over the whole dish because it's faster and creates fewer gaps for the filling to bubble through. They've never complained either way, probably because they're too busy diving into all that creamy chicken and vegetable goodness inside.

It's fulfilling I'm giving my family, especially my kids, that same cozy, homemade experience I had growing up, just adapted for our hectic weekdays.

Ingredients

The key ingredients that make this dish a standout in our house are the addition of curry powder to the filling. It adds a mild warmth and golden tint to the frozen vegetable mix. Without it, the filling tastes flat. Fresh vegetables work too, but frozen holds up well and saves prep time.

I also make my roux - the holy trifecta of flour, butter and milk or cream - with gluten free flour sometimes.

Shredded rotisserie chicken is the main protein and a time-saver. Poached chicken works, but rotisserie has better seasoning and stays juicier.

To save time, I use Pillsbury Flaky Rolls dough as the crust and bakes up light and crisp. It tastes more comforting than puff pastry to me!

See the recipe card for exact quantities.

Step-by-step Instructions

This casserole is a shortcut version of a classic pot pie, using rotisserie chicken and Pillsbury Flaky Rolls for a quick crust. It’s hearty, simple to assemble, and bakes into a dish that feels like a weeknight upgrade.

Roast the Vegetables

Preheat your oven to 400°F (200°C). Toss the frozen vegetable mix with canola oil on a sheet pan and spread them into a single layer. Roast for 15 to 20 minutes, stirring halfway through, until they take on a bit of color and look lightly golden. Set aside.

Cook the Aromatics

While the vegetables roast, place a large skillet over medium heat and melt 1 tablespoon of butter. Add the chopped onion and celery, cooking for about 5 minutes until softened and fragrant.

Make the Sauce Base

Add the remaining 2 tablespoons of butter to the skillet. When melted, sprinkle the flour and curry powder over the vegetables. Stir constantly for 1 to 2 minutes to cook off the raw flour taste and coat everything evenly.

Add Liquids and Seasoning

Slowly whisk in the chicken broth and then the milk, stirring to prevent lumps. Bring the mixture to a simmer and let it cook for 3 to 5 minutes, until the sauce thickens enough to coat the back of a spoon. Stir in oregano, salt, and pepper.

Combine the Filling

Fold in the roasted vegetables and shredded rotisserie chicken, making sure the sauce coats everything evenly. Taste and adjust seasoning if needed.

Assemble the Casserole

Lower the oven temperature to 350°F (180°C). Pour the filling into a 9x13 inch baking dish, spreading it out evenly. Unroll the Pillsbury Flaky Rolls dough and arrange it over the filling. You can cut the dough into circles for a biscuit top or lay the sheets over the entire dish for a single crust.

Bake

If you want a glossy finish, brush the dough with a beaten egg. Bake for about 25 minutes, until the crust is golden brown and the filling is bubbling around the edges.

Rest and Serve

Let the casserole sit for 5 minutes after removing it from the oven. This helps the filling settle slightly before serving. Slice into portions and serve hot.

Storage

Let the casserole cool completely before storing. Cover the dish tightly with foil or transfer leftovers to an airtight container. It will keep in the refrigerator for up to 4 days. For longer storage, wrap portions in foil or freezer-safe wrap and freeze for up to 2 months. Reheat refrigerated slices in a 350°F (180°C) oven for about 15–20 minutes, or reheat frozen pieces (unwrapped) for 30–35 minutes until hot and the crust is crisp again.

Recipe