Chicken Pot Pie Casserole Recipe
When it comes to comfort food, few things are more satisfying than a warm Chicken Pot Pie Casserole recipe straight out of the oven. With its golden flaky crust and savory filling, it’s a dish that brings families together. This recipe simplifies the traditional pot pie into a casserole that’s easy to make and even easier to enjoy.
Growing up, Sunday dinners were a cherished tradition in our house. My grandmother used to make the most amazing pot pies, but they always seemed like a lot of work. When I discovered this version of her recipe that transforms it into a casserole, it instantly became a family favorite. Now, every time I make it, I’m reminded of those cozy Sunday dinners and the comforting smell of a delicious meal baking.
Why You’ll Love This Recipe
This Chicken Pot Pie Casserole combines the best features of traditional pot pie with the ease of a casserole dish. It’s quick to assemble and perfect for busy weeknights. The creamy, savory filling and buttery pie crust deliver all the classic flavors you love, but with far less effort. Additionally, this dish can easily be customized with your favorite vegetables or proteins, making it a versatile choice for everyone at the table.
Ingredients Notes
To ensure the best results, use boneless, skinless chicken breasts or thighs for the filling. You can also save time by using rotisserie chicken. Fresh or frozen vegetables can be used interchangeably, but fresh ingredients will offer a brighter flavor. The pie crust can be homemade or store-bought, depending on your preference and time constraints. Be sure to season generously to enhance the flavors.
Recipe Steps
Step 1
Preheat your oven to 400°F (200°C). In a large skillet, sauté chopped onions until they are translucent. Add diced chicken and cook until it’s browned on the outside.
Step 2
Add in mixed vegetables and stir until they are slightly tender. Sprinkle with flour and stir continuously until the flour is fully incorporated.
Step 3
Gradually pour in chicken broth and stir until the mixture thickens. Add a splash of cream for extra richness.
Step 4
Transfer the mixture to a casserole dish. Cover with one sheet of pie crust, trimming the edges and making slits to allow steam to escape.
Step 5
Bake in the preheated oven for 25-30 minutes or until the crust is golden brown. Let it cool for a few minutes before serving.
Storage Options
Leftovers can be stored in an airtight container in the refrigerator for up to three days. This casserole also freezes well; simply cover tightly and freeze for up to three months. When ready to enjoy, thaw it overnight in the refrigerator and reheat in the oven at 350°F (175°C) until warmed through.
Variations & Substitutions
To accommodate different dietary needs, try using gluten-free pie crust and flour for a gluten-free version. For a dairy-free option, substitute the cream with coconut milk or another plant-based cream. Love spice? Add a teaspoon of crushed red pepper for a kick! Vegetarians can replace the chicken with hearty mushrooms or tofu for an equally satisfying meal.
Frequently Asked Questions
Can I use store-bought rotisserie chicken?
Yes, using rotisserie chicken is a great time-saver and adds a delicious flavor to the dish. Simply shred the chicken and add it in during Step 2 of the cooking process.
Do I have to use a specific type of pie crust?
Not at all! You can use homemade pie crust for an authentic taste, or opt for store-bought refrigerated or frozen pie crusts for convenience. Puff pastry is another option that provides a lighter, flaky top layer.
What vegetables work best in this recipe?
While the classic choice includes peas, carrots, and corn, feel free to experiment with other vegetables like green beans, mushrooms, or bell peppers. Fresh or frozen varieties both work well, though you might need to adjust cooking times slightly for fresh vegetables.
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Chicken Pot Pie Casserole Recipe
IngredientsÂ
Main Ingredients
- 2 cups cooked chicken shredded
- 1 cup frozen peas and carrots
- 1 can cream of chicken soup 10.5 oz can
- 1 cup milk
- 1 package refrigerated biscuit dough 8-count
Instructions
Preparation Steps
- Preheat the oven to 375 degrees F (190 degrees C).
- In a large bowl, combine chicken, peas and carrots, soup, and milk. Mix until well blended.
- Pour the mixture into a 9x13 inch baking dish.
- Place the biscuit dough on top of the chicken mixture.
- Bake in preheated oven for 45 minutes or until hot and bubbly and biscuits are golden brown.
Notes
If you try this recipe, please leave a comment and rating below. I love to hear from you and always appreciate your feedback!
