Chicken Pot Pie Casserole
Chicken Pot Pie Casserole
Why you’ll love this recipe
This Chicken Pot Pie Casserole is a comforting dish that brings warmth to the dinner table. It combines tender chicken, mixed vegetables, and a creamy sauce, all enveloped in flaky pie crust. It’s a one-dish meal that is perfect for family gatherings or cozy nights in. Plus, it’s quick to prepare, so you won’t spend all evening in the kitchen.
How to make Chicken Pot Pie Casserole
Ingredients:
- 2 cups cooked chicken, shredded
- 1 cup mixed vegetables (carrots, peas, corn)
- 1/4 cup onion, chopped
- 1/4 cup celery, chopped
- 2 cups cream of chicken soup
- 1 cup chicken broth
- 1 teaspoon garlic powder
- 1 teaspoon dried thyme
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 package refrigerated pie crusts (or homemade dough)
- 1 egg, beaten (for egg wash)
Directions:
- Preheat the oven to 425°F (220°C).
- In a large bowl, combine the cooked chicken, mixed vegetables, onion, celery, cream of chicken soup, chicken broth, garlic powder, thyme, salt, and pepper. Mix well.
- Roll out one pie crust and place it in a 9×13 inch casserole dish.
- Pour the chicken mixture into the crust.
- Roll out the second pie crust and place it over the filling. Seal the edges and make slits in the top crust for steam to escape.
- Brush the top crust with beaten egg.
- Bake for 30-35 minutes or until the crust is golden brown.
- Let cool for a few minutes before serving.
How to serve Chicken Pot Pie Casserole
Serve this Chicken Pot Pie Casserole hot, directly from the oven. It pairs wonderfully with a simple side salad or some crusty bread. This dish stands alone very well, so feel free to enjoy it just as it is!
How to store Chicken Pot Pie Casserole
Store any leftovers in an airtight container in the refrigerator for up to three days. You can also freeze the casserole before baking. Just make sure to cover it well with plastic wrap and aluminum foil. When ready to eat, bake it from frozen; just add an extra 10-15 minutes to the cooking time.
Tips to make Chicken Pot Pie Casserole
- For a homemade touch, you can make your own pie crust instead of using store-bought.
- Ensure that the vegetables are cut into small, uniform pieces for even cooking.
- To add a twist, consider mixing in other herbs like rosemary or parsley for extra flavor.
Variations
You can customize this casserole by adding different proteins like turkey or even tofu for a vegetarian option. Try swapping the mixed vegetables for your favorites, such as green beans or mushrooms.
FAQs
Q: Can I use leftover turkey instead of chicken?
A: Yes, leftover turkey works great in this recipe! It’s a perfect way to use up holiday leftovers.
Q: Can I make this casserole ahead of time?
A: Absolutely! You can prepare the entire dish and store it in the fridge or freezer before baking.
Q: What can I serve with Chicken Pot Pie Casserole?
A: Side salads, mashed potatoes, or garlic bread are excellent choices to complement this dish.
Chicken Pot Pie Casserole
Ingredients
Main Ingredients
- 2 cups cooked chicken, shredded Use leftover chicken or rotisserie chicken for convenience.
- 1 cup mixed vegetables (carrots, peas, corn) Frozen mixed vegetables work well.
- ¼ cup onion, chopped Chop finely for even distribution.
- ¼ cup celery, chopped Chop finely for even distribution.
- 2 cups cream of chicken soup Can also use homemade soup.
- 1 cup chicken broth Use low-sodium broth for a healthier option.
- 1 teaspoon garlic powder For enhanced flavor.
- 1 teaspoon dried thyme Fresh thyme may be used for a more intense flavor.
- ½ teaspoon salt Adjust to taste.
- ¼ teaspoon black pepper Adjust to taste.
- 1 package refrigerated pie crusts Or use homemade dough if preferred.
- 1 large egg, beaten For egg wash to give the crust a golden color.
Instructions
Preparation
- Preheat the oven to 425°F (220°C).
- In a large bowl, combine the cooked chicken, mixed vegetables, onion, celery, cream of chicken soup, chicken broth, garlic powder, thyme, salt, and pepper. Mix well.
- Roll out one pie crust and place it in a 9x13 inch casserole dish.
- Pour the chicken mixture into the crust.
- Roll out the second pie crust and place it over the filling. Seal the edges and make slits in the top crust for steam to escape.
- Brush the top crust with beaten egg.
Baking
- Bake for 30-35 minutes or until the crust is golden brown.
- Let cool for a few minutes before serving.
