Chicken Pot Pie Casserole
Chicken Pot Pie Casserole
What makes this recipe special
There’s something comforting about a warm bowl of chicken pot pie. This Chicken Pot Pie Casserole takes all the delicious flavors of the classic dish and makes it easy to prepare and serve. With a creamy filling and fluffy biscuit topping, this recipe is a crowd-pleaser that’s perfect for families or gatherings. Plus, it’s a one-dish wonder, which means less cleanup!
How to make Chicken Pot Pie Casserole
Ingredients:
- 2 cups cooked chicken, shredded
- 1 cup mixed vegetables (peas, carrots, corn)
- 1/2 cup cream of chicken soup
- 1 cup chicken broth
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 cup biscuits (refrigerated or homemade)
- 1/4 cup butter, melted
Directions:
- Preheat the oven to 350°F (175°C).
- In a large mixing bowl, combine the shredded chicken, mixed vegetables, cream of chicken soup, chicken broth, onion powder, garlic powder, salt, and pepper.
- Pour the mixture into a greased 9×13 inch baking dish.
- Cut or break the biscuit dough into pieces and distribute evenly over the chicken mixture.
- Drizzle the melted butter over the biscuits.
- Bake in the preheated oven for about 30 minutes, or until the biscuits are golden brown and the filling is bubbling.
- Let cool for a few minutes before serving.
How to serve Chicken Pot Pie Casserole
This Chicken Pot Pie Casserole is best served warm, right out of the oven. Pair it with a simple salad or some crusty bread to soak up all the delicious sauce. It makes for a hearty dinner that everyone will enjoy!
How to store Chicken Pot Pie Casserole
If you have leftovers, store them in an airtight container in the refrigerator. It will keep well for about 3-4 days. To reheat, simply place it in the oven at 350°F (175°C) until warmed through.
Tips to make Chicken Pot Pie Casserole
- For added flavor, consider using leftover turkey instead of chicken, especially around the holidays.
- Mix in some herbs like thyme or parsley for an extra boost of freshness.
- If you prefer a thicker filling, you can add a little cornstarch to the chicken broth before mixing.
Variation
You can swap out the mixed vegetables for your favorites, or even add some diced potatoes for a heartier meal.
FAQs
1. Can I use frozen vegetables?
Yes, frozen mixed vegetables work great in this recipe! Just make sure to thaw them before adding to the filling.
2. Is it possible to make this dish ahead of time?
Absolutely! You can prepare the filling and store it separately from the biscuit topping in the fridge. Assemble and bake when you’re ready to serve.
3. Can I use homemade biscuits instead of canned?
Yes! Homemade biscuits will give the casserole an extra homemade touch. Just plan accordingly to allow time for them to bake!
Chicken Pot Pie Casserole
Ingredients
For the filling
- 2 cups cooked chicken, shredded
- 1 cup mixed vegetables (peas, carrots, corn) Frozen mixed vegetables can be used.
- ½ cup cream of chicken soup
- 1 cup chicken broth For a thicker filling, cornstarch can be added.
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- ½ teaspoon salt
- ¼ teaspoon black pepper
For the topping
- 1 cup biscuits (refrigerated or homemade) Homemade biscuits can be used for a more personal touch.
- ¼ cup butter, melted
Instructions
Preparation
- Preheat the oven to 350°F (175°C).
- In a large mixing bowl, combine the shredded chicken, mixed vegetables, cream of chicken soup, chicken broth, onion powder, garlic powder, salt, and pepper.
- Pour the mixture into a greased 9x13 inch baking dish.
- Cut or break the biscuit dough into pieces and distribute evenly over the chicken mixture.
- Drizzle the melted butter over the biscuits.
Cooking
- Bake in the preheated oven for about 30 minutes, or until the biscuits are golden brown and the filling is bubbling.
- Let cool for a few minutes before serving.
