Easy Homemade Chicken Pot Pie Casserole Recipe
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.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 6 servings 1x
- Category: Dinner
- Method: Baking
- Cuisine: American
Ingredients
Scale
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
- 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.
- 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.
- 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.
- 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.
- Cover the Filling with Dough: Gently lay the dough pieces over the chicken mixture in the casserole dish, ensuring even coverage.
- 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.
- 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
