Easy Homemade Chicken Pot Pie Casserole

🖋️ Written by Emma

Why Make This Recipe

Easy Homemade Chicken Pot Pie Casserole is a comforting dish that brings family and friends together. It combines tender chicken, mixed vegetables, and creamy sauce all topped with a flaky crust. This recipe is perfect for busy weeknights or cozy weekends, making it a go-to for any home cook. Plus, it’s simple to make, so you don’t need to be a culinary expert to whip it up!

How to Make Easy Homemade Chicken Pot Pie Casserole

Ingredients

• 2 cups cooked chicken, shredded
• 1 cup mixed vegetables (carrots, peas, corn)
• 1 can cream of chicken soup
• 1 cup chicken broth
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon dried thyme
• Salt and pepper to taste
• 1 package refrigerated pie crusts or biscuit dough

Directions

1. Preheat your oven to 375°F (190°C).
2. In a large mixing bowl, combine the cooked chicken, mixed vegetables, cream of chicken soup, chicken broth, garlic powder, onion powder, thyme, salt, and pepper.
3. Pour the mixture into a greased 9×13 inch baking dish.
4. Lay the pie crusts or biscuit dough over the top.
5. Cut slits in the crust to allow steam to escape.
6. Bake for 30-35 minutes or until the crust is golden brown and the filling is bubbly.
7. Let it cool for a few minutes before serving.

How to Serve Easy Homemade Chicken Pot Pie Casserole

Serve your Chicken Pot Pie Casserole warm, straight from the oven. It pairs well with a fresh green salad or some crusty bread. You can dish it out family-style or serve individual portions for a more formal meal.

How to Store Easy Homemade Chicken Pot Pie Casserole

To store leftovers, let the casserole cool completely. Then, cover it tightly with plastic wrap or aluminum foil and place it in the refrigerator. It will keep well for about 3 to 4 days. You can also freeze it for longer storage, making sure it is well-sealed to avoid freezer burn.

Tips to Make Easy Homemade Chicken Pot Pie Casserole

• Use leftover chicken or rotisserie chicken to save time.
• You can add more vegetables like green beans or potatoes if you like.
• Feel free to adjust the spices and seasonings to your taste.
• For a crispy crust, brush the top with beaten egg before baking.

Variation

You can make a vegetarian version of this casserole by omitting the chicken and using vegetable broth instead. Add more vegetables like spinach or mushrooms for extra flavor.

FAQs

1. Can I use frozen vegetables?
Yes, frozen mixed vegetables work great in this recipe. Just toss them in while mixing the other ingredients, and they’ll cook during baking.

2. Can I make this casserole ahead of time?
Absolutely! You can prepare it up to the point of baking and then cover it and refrigerate it for up to 24 hours before baking.

3. What should I serve with Chicken Pot Pie Casserole?
This dish is filling on its own, but you can serve it with a side salad or some bread for a complete meal.

Chicken Pot Pie Casserole

A comforting dish combining tender chicken, mixed vegetables, and creamy sauce, topped with flaky crust, perfect for busy weeknights or cozy weekends.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 35 minutes mins

Total Time 50 minutes mins

Servings: 6 servings

Course: Dinner, Main Course

Cuisine: American

Calories: 330

Ingredients Method Notes

Ingredients

  

Main Ingredients

• 2 cups cooked chicken, shredded Use leftover or rotisserie chicken to save time.
• 1 cup mixed vegetables (carrots, peas, corn) Frozen mixed vegetables can be used.
• 1 can cream of chicken soup
• 1 cup chicken broth You can use vegetable broth for a vegetarian version.
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon dried thyme
• Salt and pepper to taste
• 1 package refrigerated pie crusts or biscuit dough For a crispy crust, brush the top with beaten egg before baking.

Method

 

Preparation

1. Preheat your oven to 375°F (190°C).
2. In a large mixing bowl, combine the cooked chicken, mixed vegetables, cream of chicken soup, chicken broth, garlic powder, onion powder, thyme, salt, and pepper.
3. Pour the mixture into a greased 9x13 inch baking dish.
4. Lay the pie crusts or biscuit dough over the top.
5. Cut slits in the crust to allow steam to escape.

Baking

1. Bake for 30-35 minutes or until the crust is golden brown and the filling is bubbly.
2. Let it cool for a few minutes before serving.

Notes

This dish pairs well with a fresh green salad or some crusty bread. Leftovers can be stored in the refrigerator for 3 to 4 days or frozen for longer storage.