Why Make This Recipe
Easy Homemade Chicken Pot Pie Casserole is a comforting dish that combines everything you love about traditional chicken pot pie but simplifies it into a quick and easy casserole. It’s perfect for busy weeknights or when you need to feed a family. This recipe is not only hearty but also packed with flavors and nutrients from the vegetables and chicken. You can whip it up in no time and still enjoy that classic, cozy taste.
How to Make Easy Homemade Chicken Pot Pie Casserole
Ingredients:
- 2 cups cooked chicken, shredded
- 1 cup mixed vegetables (peas, carrots, corn)
- 1 can cream of chicken soup
- 1 cup chicken broth
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1 teaspoon dried thyme
- Salt and pepper to taste
- 1 package refrigerated pie crusts or biscuit dough
Directions:
- Preheat your oven to 375°F (190°C).
- In a large bowl, mix together the shredded chicken, mixed vegetables, cream of chicken soup, and chicken broth.
- Add onion powder, garlic powder, thyme, salt, and pepper. Mix until well combined.
- Spread the mixture in a greased 9×13 inch baking dish.
- Lay the pie crust or biscuit dough over the top of the chicken mixture, sealing the edges.
- Cut a few slits in the crust to allow steam to escape.
- Bake for 25-30 minutes, or until the crust is golden brown.
- Let cool for a few minutes before serving. Enjoy your comforting meal!
How to Serve Easy Homemade Chicken Pot Pie Casserole
When serving Easy Homemade Chicken Pot Pie Casserole, cut it into squares and dish it out onto plates. You can garnish with fresh herbs like parsley or thyme for an extra touch. This dish goes well with a simple side salad or some crusty bread to soak up all the delicious filling.
How to Store Easy Homemade Chicken Pot Pie Casserole
Store any leftovers in an airtight container in the fridge for up to three days. If you want to keep it longer, you can freeze the casserole before baking it. Just cover it well and it can last for up to three months. When ready to eat, thaw it overnight in the fridge and then bake as directed.
Tips to Make Easy Homemade Chicken Pot Pie Casserole
- Use leftover rotisserie chicken for even easier preparation.
- Feel free to add or substitute your favorite vegetables.
- For a creamier texture, stir in a little sour cream with the filling.
- If you want a more flavorful crust, brush it with some melted butter before baking.
Variation
You can make a vegetarian version by replacing chicken with cooked lentils or chickpeas and using vegetable broth instead of chicken broth. Use plant-based pie crusts or biscuit dough to keep it entirely meat-free.
FAQs
Can I use frozen vegetables?
Yes, frozen mixed vegetables work well in this recipe. Just make sure to thaw and drain any excess water before adding them to the mixture.
Can I make this in advance?
Yes! You can prepare everything and store it in the fridge before baking. Just remember to bake it within a day or two for the best results.
What can I serve with chicken pot pie casserole?
This dish pairs nicely with a light salad or some roasted vegetables for a balanced meal. You can also serve it with a side of mashed potatoes or bread.
Chicken Pot Pie Casserole
Ingredients
Main Ingredients
- 2 cups cooked chicken, shredded Use leftover rotisserie chicken for easier preparation
- 1 cup mixed vegetables (peas, carrots, corn) Frozen mixed vegetables can be used; thaw and drain excess water
- 1 can cream of chicken soup
- 1 cup chicken broth For a vegetarian version, use vegetable broth
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1 teaspoon dried thyme
- to taste Salt and pepper
- 1 package refrigerated pie crusts or biscuit dough For a more flavorful crust, brush with melted butter before baking
Instructions
Preparation
- Preheat your oven to 375°F (190°C).
- In a large bowl, mix together the shredded chicken, mixed vegetables, cream of chicken soup, and chicken broth.
- Add onion powder, garlic powder, thyme, salt, and pepper. Mix until well combined.
- Spread the mixture in a greased 9×13 inch baking dish.
- Lay the pie crust or biscuit dough over the top of the chicken mixture, sealing the edges.
- Cut a few slits in the crust to allow steam to escape.
Baking
- Bake for 25-30 minutes, or until the crust is golden brown.
- Let cool for a few minutes before serving.