Homemade Chicken Pot Pie Casserole: A Comfort Food Classic
There’s something undeniably heartwarming about a casserole bubbling away in the oven, especially when it’s a homemade chicken pot pie casserole. This warm, savory dish combines tender shredded chicken with a medley of vegetables, enveloped in a creamy sauce, all topped with a flaky crust. It’s a classic comfort food that brings back memories of family dinners and cozy nights at home. Perfect for any occasion, this dish is quick to whip up and is sure to please everyone around the table.
Why You’ll Love This Dish
Why should you consider making this homemade chicken pot pie casserole? For starters, it’s a one-dish wonder that makes clean-up a breeze! Not only is it budget-friendly, but it also uses simple ingredients that you likely already have in your pantry. Weeknight dinners just became easier, and it’s kid-approved; what’s not to love?
"This chicken pot pie casserole is my go-to comfort food! It brings the whole family together, and the leftovers (if there are any!) make for an excellent lunch."
The Cooking Process Explained
Creating your homemade chicken pot pie casserole is simple and satisfying. You’ll start by combining all your ingredients in one bowl, then layer them into a casserole dish before covering them with a buttery crust. It’s a straightforward process with delightful results.
What You’ll Need
To get started, gather these key 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 puff pastry
Feel free to swap in your favorite veggies or even use rotisserie chicken to save time!
Step-by-Step Instructions
- Preheat your oven to 375°F (190°C).
- In a large bowl, mix together the shredded chicken, mixed vegetables, cream of chicken soup, chicken broth, garlic powder, onion powder, dried thyme, salt, and pepper. Make sure everything is well blended.
- Roll out the pie crusts and fit one into the bottom of a casserole dish.
- Pour the chicken and vegetable mixture over the base crust.
- Place the second pie crust on top, sealing the edges firmly. Cut slits for steam to escape.
- Bake for 30-35 minutes, or until the crust is golden brown.
- Let cool for a few minutes before serving.
Serving Suggestions
This chicken pot pie casserole is a meal on its own, but you can elevate it by serving it with a refreshing side salad or some crusty bread. A light green salad with a zesty vinaigrette pairs beautifully to cut through the richness of the casserole. For a special touch, consider garnishing with some fresh herbs like parsley or thyme before serving.
Storage and Reheating Tips
To store your leftovers, let the casserole cool completely and then cover it tightly with plastic wrap or transfer it to an airtight container. It will keep well in the refrigerator for up to 3-4 days. If you want to freeze it, do so before baking—just thaw it in the fridge overnight before popping it into the oven.
Helpful Cooking Tips
- Make-Ahead: You can prep everything a day in advance, cover it tightly, and bake just before serving.
- Healthy Swaps: Use whole wheat pie crusts or swap in low-sodium broth to make it a bit healthier.
- Flavor Boost: Add a splash of white wine to the chicken mixture for extra depth of flavor.
Creative Twists
Experiment with different flavors by adding herbs or substituting the cream of chicken soup for cream of mushroom soup. You can also switch up the protein by using turkey or even a vegetarian alternative like chickpeas. For a spicy kick, try adding some diced jalapeños or a dash of cayenne pepper!
Common Questions
What is the prep time for this chicken pot pie casserole?
On average, the prep time is about 15-20 minutes. With the baking time factored in, the entire dish can be on your table in less than an hour!
Can I use frozen vegetables instead of fresh?
Absolutely! Frozen mixed vegetables work well in this recipe and can save you prep time. Just make sure to thaw and drain them before mixing them in.
How long will leftovers last in the fridge?
Leftovers can safely be stored in an airtight container in the refrigerator for about 3-4 days. Just reheat completely before enjoying again.
Is it safe to freeze chicken pot pie casserole?
Yes, you can freeze the casserole before baking. Once it’s assembled, wrap it tightly and store it in the freezer for up to 2 months.
Can I use store-bought rotisserie chicken?
Definitely! Shredded rotisserie chicken saves time and adds a wonderful flavor, making this dish even quicker to prepare.
What can I serve alongside the casserole?
A simple green salad or roasted vegetables complements the dish perfectly. You could also serve it with some garlic bread for added comfort.
Can I make this recipe without chicken?
Yes! You can easily substitute the chicken with chickpeas, tofu, or even just load it up with more vegetables for a delicious vegetarian version.
What makes this pot pie different from a regular one?
This casserole is easier to prepare and offers the same great taste as traditional pot pie, but in a more convenient form that’s perfect for those busy weeknights!
Homemade Chicken Pot Pie Casserole
- Total Time: 55 minutes
- Yield: 6 servings 1x
- Diet: None
Description
A comforting one-dish wonder that combines tender shredded chicken, mixed vegetables, and a creamy sauce, all topped with a flaky crust.
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 puff pastry
Instructions
- Preheat your oven to 375°F (190°C).
- In a large bowl, mix together the shredded chicken, mixed vegetables, cream of chicken soup, chicken broth, garlic powder, onion powder, dried thyme, salt, and pepper until well blended.
- Roll out the pie crusts and fit one into the bottom of a casserole dish.
- Pour the chicken and vegetable mixture over the base crust.
- Place the second pie crust on top, sealing the edges firmly. Cut slits for steam to escape.
- Bake for 30-35 minutes, or until the crust is golden brown.
- Let cool for a few minutes before serving.
Notes
Feel free to use cooked rotisserie chicken to save time. Experiment with different vegetables or proteins for variety.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Casserole
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 3g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 20g
- Cholesterol: 50mg
