Pour Over Pot Pie Crust & Casserole Recipe

We make this pour-over pot pie crust weekly; it’s a family favorite. What a perfect way to use leftovers to make a new meal from yesterday’s dinner. I like to make a chicken or roast early in the week, take all the leftovers, and turn them into this delicious Pot Pie Casserole. It’s so easy to make, kid-friendly and freezes well. Win-win.

 

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Pour Over Pot Pie Crust & Casserole Recipe with Gluten Free Option Too!

My mom used to make this casserole for us when we were growing up, and we loved it. It was cozy comfort food. I’ve tweaked the recipe several times to make it work for our family, like swapping the flour out for Bob’s Red Mill 1 to 1 Ratio Gluten-free mixture when I have family members who need a gluten-free option.

I also make this with any leftovers I have like beef roast or hamburger, I’ve even made it with leftover meatloaf, mashed potatoes, and leftover vegetables! It turned out great.

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Fillings for the Pot Pie

I use chicken, turkey, ground and cubed beef, ground sausage, and leftovers like meatloaf roughly chopped up. You can also add eggs, potatoes, sausage, or bacon and make it into a delicious breakfast pot pie casserole. 

 

Ingredients

Chicken Pot Pie Casserole

2 cups of Chicken Broth

2 Tablespoons of Unbleached Flour

2 Tablespoons of Butter

1 Medium Yellow Onion, diced.

4-6 Potatoes Peeled, cubed, and boiled until just cooked. Do not overboil.

3-4 Carrots peeled, chopped, and boiled until just cooked. Do not overboil.

3-4 Ribs of celery chopped 1/4 inch thick

2 cups of Cooked Chicken

1 teaspoon of Sage

1 teaspoon of Oregano

1 teaspoon of Paprika

1/2 teaspoon of Black Pepper

Pot Pie Pourable Crust Topping

1 cup of Unbleached Flour

1 1/2 teaspoon of Baking Powder

1/2 teaspoon of Salt

1 cup of Milk

1 teaspoon of Apple Cider Vinegar 

1/2 cup of melted butter

1/2 teaspoon of Black Pepper

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Instructions

Chicken Pot Pie Casserole with “Pour Over Crust”

Make a rue with the butter and flour, melt, and cook together for a couple of minutes, slowly add one cup of broth and whisk until smooth. Sautee onion and celery until soft and golden, Add to the broth mixture and cook until thickened add cooked carrots, potatoes, and chicken.

Stir in the spices and spread into a 9×13 pan, pour crust topping on (recipe on this blog post), and bake for 45 minutes at 375 degrees.

* Sidenote, I didn’t follow the directions for this recipe on the video. I make this variation too, but I often make it with what I have for big batches and find it easier. This is what I do: saute up a bunch of onion and celery, boil or steam potatoes and carrots, add a bag of frozen peas, chopped chicken, and a couple of cups of homemade gravy stir together, and spread out in a large pan 15 x 10 and add the pot pie crust recipe which I double for each of my large pans so if I make two large pans I will 4x the crust recipe, mostly because I love a good thick crust. 

Pot Pie Pourable Crust Topping

Combine and whisk the flour, baking powder, salt, and pepper, add the milk, vinegar, and melted butter to the flour mixture, and stir until smooth and fully incorporated (it’s a lot like pancake batter) spoon over chicken pot pie casserole. 

I  3x  and 4x  this crust recipe in the freezer meal videos

 Bake for 45-50min at 375F until golden

 

 

 

Common Questions:

Can I freeze this pot pie casserole?  

Yes, you can. Pull out of the freezer the night before to defrost in the fridge overnight and bake according to the directions. I freeze the casserole with the topping raw and not cooked, it goes in just like the directions state in the recipe 375F for 45-50min or until golden brown.

Can I make this Gluten Free?

Yes, I swap the flour out for Bob’s Red Mill 1 to 1 Ratio Gluten-free mixture when I have family members that need a gluten-free option.

How do I make my pot pie casserole filling thick and creamy?

A great pot pie has a thick, creamy filling that doesn’t turn soupy. To achieve this:

• Start with a flour or cornstarch-based roux – Cook butter and flour together for a minute before adding broth and milk.
• Simmer until thick – Let the sauce cook until it coats the back of a spoon.
• Avoid excess liquid – If using frozen veggies, thaw and drain them first to prevent extra moisture in the filling.

4. Can I make a pot pie casserole ahead of time?

Yes! You can assemble your pot pie casserole a day in advance and store it covered in the fridge. When ready to bake, let it sit at room temp for about 20-30 minutes before putting it in the oven. You can also freeze it unbaked—just add 10-15 extra minutes to the baking time when cooking from frozen.

 

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Other Great Recipes to Try –

Freezer Meals From Scratch

Enchilada Sauce Recipe

Quiche Lorraine

Baking Powder Biscuits and Chicken Gravy

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Home is where the heart is,

Abby Jo xoxo