Easy Homemade Chicken Pot Pie Casserole
why make this recipe
Easy Homemade Chicken Pot Pie Casserole is a great dish for busy weeknights. It combines the comforting flavors of chicken pot pie with the convenience of a casserole. This recipe is simple to prepare, uses common ingredients, and is perfect for feeding a family. It’s also a wonderful way to use leftover chicken, making it both economical and tasty.
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
- Salt and pepper to taste
- 1 cup biscuit dough or pie crust
Directions :
- Preheat your oven to 375°F (190°C).
- In a large mixing bowl, combine the shredded chicken, mixed vegetables, cream of chicken soup, chicken broth, garlic powder, onion powder, salt, and pepper. Mix until well combined.
- Pour the mixture into a greased casserole dish.
- If using biscuit dough, drop spoonfuls on top of the chicken mixture. If using pie crust, lay it over the top and cut slits for steam.
- Bake in the preheated oven for 25-30 minutes, or until the top is golden brown and the filling is bubbly.
- Let cool for a few minutes before serving. Enjoy your comforting meal!
how to serve Easy Homemade Chicken Pot Pie Casserole
Serve the casserole warm right out of the oven. It pairs nicely with a simple green salad or some crusty bread. You can also sprinkle some parsley on top for a nice touch. This dish is filling and can stand alone as a meal.
how to store Easy Homemade Chicken Pot Pie Casserole
To store leftovers, place any uneaten casserole in an airtight container in the refrigerator. It will stay fresh for about 3 to 4 days. You can also freeze it for up to 2 months. Just make sure to wrap it tightly to prevent freezer burn.
tips to make Easy Homemade Chicken Pot Pie Casserole
- For extra flavor, consider adding herbs like thyme or rosemary to the chicken mixture.
- You can use any combination of vegetables you like. Fresh or frozen vegetables both work well.
- If the top of the casserole is browning too quickly, you can cover it loosely with aluminum foil while baking.
variation
You can switch things up by using turkey instead of chicken or adding cheese for a creamy twist. If you like a bit of heat, spice it up with some chili powder or hot sauce.
FAQs
Q: Can I use raw chicken instead of cooked chicken?
A: Yes, but you will need to cook the chicken first, either by boiling or baking it, before shredding it for the recipe.
Q: Can I make this casserole ahead of time?
A: Absolutely! You can prepare the casserole and keep it covered in the fridge for up to 24 hours before baking.
Q: What can I serve with the casserole?
A: This casserole is filling on its own, but it goes well with a side salad or some steamed vegetables for added nutrition.
Easy Homemade Chicken Pot Pie Casserole
- Total Time: 45 minutes
- Yield: 6 servings 1x
Description
A comforting and economical dish that combines the flavors of chicken pot pie with the convenience of a casserole, perfect for busy weeknights.
Ingredients
Main Ingredients
- 2 cups cooked chicken, shredded (Use leftover chicken for convenience.)
- 1 cup mixed vegetables (carrots, peas, corn) (Fresh or frozen vegetables work well.)
- 1 can cream of chicken soup
- 1 cup chicken broth
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- to taste Salt and pepper
- 1 cup biscuit dough or pie crust (Can also use pie crust.)
Instructions
Preparation
- Preheat your oven to 375°F (190°C).
- In a large mixing bowl, combine the shredded chicken, mixed vegetables, cream of chicken soup, chicken broth, garlic powder, onion powder, salt, and pepper. Mix until well combined.
- Pour the mixture into a greased casserole dish.
- If using biscuit dough, drop spoonfuls on top of the chicken mixture. If using pie crust, lay it over the top and cut slits for steam.
Baking
- Bake in the preheated oven for 25-30 minutes, or until the top is golden brown and the filling is bubbly.
- Let cool for a few minutes before serving.
Notes
Serve warm right out of the oven with a simple green salad or crusty bread. Sprinkling parsley on top enhances the presentation. Store leftovers in an airtight container in the refrigerator for about 3 to 4 days or freeze for up to 2 months.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dinner, Main Course
- Cuisine: American
Nutrition
- Calories: 350
- Sugar: 2
- Sodium: 800
- Fat: 15
- Saturated Fat: 5
- Carbohydrates: 30
- Fiber: 3
- Protein: 25
