Why Make This Recipe
Homemade Chicken Pot Pie Casserole is a comforting and delicious dish that brings warmth to any meal. It’s an easy way to use leftover chicken and mixed vegetables, making it perfect for busy weeknights. The flaky pie crust, along with creamy filling, creates a satisfying combination that everyone will love.
How to Make Easy Homemade Chicken Pot Pie Casserole
Ingredients:
- 2 cups cooked chicken, shredded
- 1 cup mixed vegetables (e.g., peas, carrots, corn)
- 1 can cream of chicken soup
- 1 cup chicken broth
- 1 tsp garlic powder
- 1 tsp onion powder
- 1/2 tsp salt
- 1/2 tsp pepper
- 1 package refrigerated pie crusts
Directions:
- Preheat the oven to 375°F (190°C).
- In a large bowl, combine the shredded chicken, mixed vegetables, cream of chicken soup, chicken broth, garlic powder, onion powder, salt, and pepper.
- Pour the mixture into a baking dish.
- Roll out the pie crusts and place one crust over the filling, sealing the edges. Cut slits in the top crust for steam to escape.
- Bake for 30-35 minutes, or until the crust is golden brown.
- Let it cool for a few minutes before serving.
How to Serve Easy Homemade Chicken Pot Pie Casserole
Serve the casserole warm right from the oven. It makes a great main dish for lunch or dinner. You can pair it with a simple green salad or some crusty bread for a complete meal.
How to Store Easy Homemade Chicken Pot Pie Casserole
Store any leftovers in an airtight container in the refrigerator. It will keep for up to 3 days. To reheat, simply place it in the oven at 350°F (175°C) until warmed through.
Tips to Make Easy Homemade Chicken Pot Pie Casserole
- You can use rotisserie chicken to save time.
- Feel free to add any of your favorite vegetables.
- Make sure to cut the slits in the top crust for steam to escape, which helps create a flaky topping.
Variation
You can easily switch out the chicken for turkey or even go vegetarian by substituting the chicken with more mixed vegetables and a vegetable broth.
FAQs
Can I freeze Chicken Pot Pie Casserole?
Yes, you can freeze this casserole before baking. Wrap it tightly and store it in the freezer for up to 2-3 months. Bake it directly from frozen, just adding extra time to the baking.
What other vegetables can I use?
You can use any vegetables you enjoy, such as green beans, broccoli, or bell peppers. Just make sure they are chopped small enough to cook through.
Can I make the filling ahead of time?
Absolutely! You can prepare the filling the day before and store it in the refrigerator. Just assemble the casserole and add the crust on the day you plan to bake it.
Chicken Pot Pie Casserole
Ingredients
Main Ingredients
- 2 cups cooked chicken, shredded You can use rotisserie chicken to save time.
- 1 cup mixed vegetables (e.g., peas, carrots, corn) Feel free to add any of your favorite vegetables.
- 1 can cream of chicken soup
- 1 cup chicken broth You can substitute with vegetable broth for a vegetarian option.
- 1 tsp garlic powder
- 1 tsp onion powder
- 1/2 tsp salt
- 1/2 tsp pepper
- 1 package refrigerated pie crusts Make sure to cut slits in the top crust for steam to escape.
Instructions
Preparation
- Preheat the oven to 375°F (190°C).
- In a large bowl, combine the shredded chicken, mixed vegetables, cream of chicken soup, chicken broth, garlic powder, onion powder, salt, and pepper.
- Pour the mixture into a baking dish.
Assembly and Baking
- Roll out the pie crusts and place one crust over the filling, sealing the edges.
- Cut slits in the top crust for steam to escape.
- Bake for 30-35 minutes, or until the crust is golden brown.
- Let it cool for a few minutes before serving.