Easy Homemade Chicken Pot Pie Casserole Recipe

Introduction

Chicken Pot Pie Casserole is a comforting dish that combines tender chicken, vibrant vegetables, and a creamy sauce under a flaky crust. This easy homemade version saves time while delivering classic, satisfying flavors perfect for any weeknight dinner.

Ingredients

• 2 cups shredded cooked chicken
• 1 cup mixed vegetables (peas, carrots, corn)
• 1 can (10.5 oz) cream of chicken soup
• 1 cup milk
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon thyme
• 1 cup biscuit or pie crust dough
• Salt and pepper to taste

Instructions

1. Step 1: Preheat your oven to 375°F (190°C) to ensure a hot environment for a crispy crust.
2. Step 2: In a large bowl, combine the shredded chicken, mixed vegetables, cream of chicken soup, milk, garlic powder, onion powder, thyme, salt, and pepper. Mix well until the filling is creamy and evenly blended.
3. Step 3: Grease a 9×13-inch casserole dish and spread the chicken mixture evenly across the bottom.
4. Step 4: On a floured surface, roll out the biscuit or pie crust dough. Cut it into squares or circles, according to your preference, to create a rustic, flaky top layer.
5. Step 5: Gently place the dough pieces over the chicken mixture, covering it evenly—even if the fit isn’t perfect.
6. Step 6: Bake the casserole for 25-30 minutes until the crust is golden brown and the filling is bubbling.
7. Step 7: Let the casserole cool for a few minutes before serving to allow it to set.

Tips & Variations

• Use rotisserie chicken for a quick and flavorful shortcut.
• Swap regular milk for low-fat milk for a lighter but still creamy texture.
• Add fresh herbs like parsley or sage to enhance the flavor profile.
• Try puff pastry instead of biscuit dough for a different texture.
• Brush the crust with egg wash before baking for a beautiful golden glaze.
• Use store-bought pie crust for convenience; bake a little longer to crisp the crust fully.

Storage

Store leftovers in an airtight container in the refrigerator for 3-4 days. You can freeze the casserole for 2-3 months; thaw overnight in the fridge before reheating. To reheat, warm in the oven at 350°F (175°C) until heated through. Avoid storing at room temperature for more than 2 hours.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen vegetables instead of fresh?

Yes, frozen mixed vegetables work well and add convenience. Just thaw and drain them before mixing into the filling to avoid excess moisture.

Is it necessary to pre-cook the chicken?

Yes, use cooked shredded chicken to ensure the filling is fully cooked and flavorful. Rotisserie chicken is a great time-saver.

Easy Homemade Chicken Pot Pie Casserole Recipe

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★★★★★

4.9 from 100 reviews

This Easy Homemade Chicken Pot Pie Casserole is a comforting and hearty dish featuring tender shredded chicken, vibrant mixed vegetables, and a creamy savory sauce under a flaky biscuit or pie crust. Perfect for a satisfying family meal, this casserole combines the richness of a classic chicken pot pie with the convenience of a baked casserole, delivering a bubbly golden crust and delicious filling in every bite.

• Author: Elena
• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Total Time: 45 minutes
• Yield: 6 servings 1x
• Category: Dinner
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Essential Components

• 2 cups shredded cooked chicken
• 1 cup mixed vegetables (peas, carrots, corn)
• 1 can (10.5 oz) cream of chicken soup
• 1 cup milk
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon thyme
• 1 cup biscuit or pie crust dough
• Salt and pepper to taste

Instructions

1. Preheat and Prepare: Preheat your oven to 375°F (190°C) to ensure it is hot and ready to bake the casserole for a perfect crispy crust.
2. Mix the Filling: In a large bowl, combine shredded cooked chicken, mixed vegetables, cream of chicken soup, milk, garlic powder, onion powder, thyme, salt, and pepper. Stir thoroughly until the mixture is creamy and ingredients are well incorporated.
3. Spread the Chicken Mixture: Grease a 9×13-inch casserole dish and spread the prepared chicken filling evenly across the bottom to create a savory base layer.
4. Prepare Your Crust: Roll out the biscuit or pie crust dough on a floured surface. Cut the dough into squares or circles depending on preference, aiming to create a rustic flaky top layer.
5. Cover the Filling with Dough: Gently lay the dough pieces over the chicken mixture in the casserole dish, ensuring even coverage.
6. Bake Until Bubbly: Place the casserole in the preheated oven and bake for 25-30 minutes, or until the crust is golden brown and the filling is bubbling hot.
7. Rest and Serve: Remove from the oven and allow the casserole to cool for a few minutes to set before serving, enhancing ease of portioning and flavor development.

Notes

• Use rotisserie chicken for a quicker prep time and added flavor.
• Swap regular milk with low-fat milk for a lighter version.
• Fresh herbs such as parsley or sage can be added to enhance flavor.
• Store-bought pie crust can be used but may require a few extra minutes of baking.
• Brush the crust with egg wash for a glossy finish.
• Leftovers should be refrigerated within 2 hours and consumed within 3-4 days or frozen up to 2-3 months.
• Reheat leftovers in the oven at 350°F (175°C) until warm.

Keywords: chicken pot pie casserole, easy chicken casserole, homemade chicken pot pie, baked casserole, creamy chicken dish