why make this recipe
Easy Chicken Pot Pie Casserole is a comforting dish that combines tender chicken, colorful vegetables, and creamy sauce all baked under a flaky crust. It’s perfect for family dinners, and it makes an excellent use of leftover chicken. Plus, it’s quick to prepare, making it a favorite for busy weeknights.
how to make Easy Chicken Pot Pie Casserole
Ingredients:
- 2 cups cooked chicken, shredded
- 1 cup frozen mixed vegetables
- 1 can cream of chicken soup
- 1 cup milk
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 pie crust or 2 cups biscuit dough
- Salt and pepper to taste
Directions:
- Preheat the oven to 375°F (190°C).
- In a large bowl, combine the cooked chicken, frozen vegetables, cream of chicken soup, milk, garlic powder, onion powder, salt, and pepper. Mix well.
- Pour the chicken mixture into a greased casserole dish.
- Roll out the pie crust and place it over the filling, or drop biscuit dough over the top if using.
- Bake for 30-35 minutes or until the crust is golden brown and the filling is bubbling.
- Let cool for a few minutes before serving.
how to serve Easy Chicken Pot Pie Casserole
Serve the casserole warm, straight from the oven. It pairs well with a simple green salad or some crusty bread. You can also garnish it with fresh herbs like parsley for extra flavor.
how to store Easy Chicken Pot Pie Casserole
Store any leftovers in an airtight container in the refrigerator for up to three days. To reheat, simply place it in the oven at 350°F (175°C) until warmed through. You can also use a microwave if you’re in a hurry.
tips to make Easy Chicken Pot Pie Casserole
- For extra flavor, try adding some herbs like thyme or rosemary to the chicken mixture.
- You can use leftover turkey instead of chicken for a different twist, especially around the holidays.
- If you prefer a thicker filling, cook the chicken mixture on the stove for a few minutes before adding it to the casserole dish.
variation
You can easily switch up the vegetables by using fresh veggies like peas, carrots, and corn. Another fun variation is to use different soups, like cream of mushroom, for a unique taste.
FAQs
1. Can I use raw chicken instead of cooked chicken?
Yes, you can use raw chicken. Just make sure to cook it thoroughly before adding it to the casserole and adjust the cooking time if needed.
2. Is this recipe freezer-friendly?
Absolutely! You can freeze the casserole before baking. Just cover it tightly and store for up to three months. Bake from frozen, adding extra time as needed.
3. Can I make this recipe ahead of time?
Yes, you can prepare the chicken mixture and store it in the fridge for a day. Just assemble everything before baking when you’re ready to eat.
Easy Chicken Pot Pie Casserole
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Baking
- Cuisine: American
- Diet: Gluten-Free (if using gluten-free biscuit dough)
Description
A comforting casserole featuring tender chicken, colorful vegetables, and creamy sauce all baked under a flaky crust, perfect for family dinners and quick weeknight meals.
Ingredients
- 2 cups cooked chicken, shredded
- 1 cup frozen mixed vegetables
- 1 can cream of chicken soup
- 1 cup milk
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 pie crust or 2 cups biscuit dough
- Salt and pepper to taste
Instructions
- Preheat the oven to 375°F (190°C).
- In a large bowl, combine the cooked chicken, frozen vegetables, cream of chicken soup, milk, garlic powder, onion powder, salt, and pepper. Mix well.
- Pour the chicken mixture into a greased casserole dish.
- Roll out the pie crust and place it over the filling, or drop biscuit dough over the top if using.
- Bake for 30-35 minutes or until the crust is golden brown and the filling is bubbling.
- Let cool for a few minutes before serving.
Notes
For extra flavor, try adding herbs like thyme or rosemary. You can substitute leftover turkey for chicken and switch up the vegetables as desired.