why make this recipe
Easy Homemade Chicken Pot Pie Casserole is a perfect dish for busy families. It combines the classic comforts of chicken pot pie with the convenience of a casserole. This recipe is not only simple to prepare, but it also uses ingredients you might already have at home. It’s a great way to use leftover chicken, and it appeals to both kids and adults alike. With its creamy filling and flaky crust, this dish is sure to satisfy your hunger and warm your heart.
how to make Easy Homemade Chicken Pot Pie Casserole
Ingredients:
- 2 cups cooked chicken, shredded
- 1 cup mixed vegetables (carrots, peas, corn)
- 1 can cream of chicken soup
- 1 cup chicken broth
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 package refrigerated pie crusts
- 1 egg (for egg wash, optional)
Directions:
- Preheat your oven to 375°F (190°C).
- In a large mixing bowl, combine the cooked chicken, mixed vegetables, cream of chicken soup, chicken broth, garlic powder, onion powder, salt, and pepper. Mix well.
- Roll out one pie crust and place it in a greased 9-inch pie dish.
- Pour the chicken mixture into the pie crust.
- Roll out the second pie crust and place it over the filling. Seal and flute the edges. Cut a few slits in the top crust to allow steam to escape.
- (Optional) Brush the top crust with a beaten egg for a golden finish.
- Bake for 30-35 minutes or until the crust is golden brown.
- Let it cool for a few minutes before serving. Enjoy your comforting casserole!
how to serve Easy Homemade Chicken Pot Pie Casserole
Serve the casserole warm right from the oven. You can cut it into slices and serve it on plates. It pairs well with a simple side salad or some crusty bread. Make sure to let it cool slightly before serving to avoid burns from the hot filling.
how to store Easy Homemade Chicken Pot Pie Casserole
To store leftovers, cover the casserole tightly with plastic wrap or aluminum foil. You can keep it in the refrigerator for up to 3-4 days. If you want to keep it longer, consider freezing it. Wrap it well and store it in the freezer for up to 2-3 months. Thaw in the fridge before reheating.
tips to make Easy Homemade Chicken Pot Pie Casserole
- Use rotisserie chicken for an even quicker meal.
- Feel free to add or substitute other vegetables, such as potatoes or green beans, based on your preferences.
- For extra flavor, you can add herbs like thyme or rosemary to the chicken mixture.
variation
You can transform this casserole into a cheesy chicken pot pie by adding 1 cup of shredded cheese, like cheddar or mozzarella, to the chicken mixture before baking. This will create a rich, gooey texture that both kids and adults will love!
FAQs
Can I use frozen vegetables in this recipe?
Yes, frozen mixed vegetables work great! Just add them straight to the mixture without thawing.
Can I make this recipe ahead of time?
Absolutely! You can prepare the casserole a day in advance, cover it, and keep it in the refrigerator until you’re ready to bake it.
How do I know when the casserole is done?
The casserole is done when the crust is golden brown and the filling is bubbly. You can check the filling by inserting a knife through one of the slits; it should be hot.
Easy Homemade Chicken Pot Pie Casserole
Ingredients
Main Ingredients
- 2 cups cooked chicken, shredded Use leftover or rotisserie chicken for convenience.
- 1 cup mixed vegetables (carrots, peas, corn) Fresh or frozen mixed vegetables work well.
- 1 can cream of chicken soup This adds creaminess to the filling.
- 1 cup chicken broth
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon salt Adjust salt to taste.
- 1/2 teaspoon black pepper
- 1 package refrigerated pie crusts Two crusts are needed, one for the bottom and one for the top.
- 1 egg for egg wash, optional For a golden finish on the crust.
Instructions
Preparation
- Preheat your oven to 375°F (190°C).
- In a large mixing bowl, combine cooked chicken, mixed vegetables, cream of chicken soup, chicken broth, garlic powder, onion powder, salt, and pepper. Mix well.
- Roll out one pie crust and place it in a greased 9-inch pie dish.
- Pour the chicken mixture into the pie crust.
- Roll out the second pie crust and place it over the filling. Seal and flute the edges, and cut a few slits in the top crust to allow steam to escape.
- (Optional) Brush the top crust with a beaten egg for a golden finish.
Baking
- Bake for 30-35 minutes or until the crust is golden brown.
- Let it cool for a few minutes before serving.