Delicious Chicken Pot Pie Casserole Recipe

Welcome to my kitchen where we’re cooking up a mouthwatering delight today – Chicken Pot Pie Casserole! This hearty and comforting dish is a twist on the classic chicken pot pie, perfect for cozy family dinners or potluck gatherings. Imagine creamy chicken filling topped with buttery crust, all baked into one glorious casserole. Let’s dive into this delectable recipe together!

Why You’ll Love This Chicken Pot Pie Casserole

Here are a few reasons why this Chicken Pot Pie Casserole recipe is a winner:

1. It’s a one-dish wonder, making cleanup a breeze.

2. The creamy filling and flaky crust create the perfect textural contrast.

3. It’s a great way to use up leftover chicken or veggies.

4. This casserole is a crowd-pleaser, loved by both kids and adults alike.

Ingredients:

For the filling, you’ll need:

– 2 cups cooked chicken, shredded

– 1 cup frozen mixed vegetables

– 1 can (10.5 oz) cream of chicken soup

– 1/2 cup milk

– 1 teaspoon garlic powder

– Salt and pepper to taste

For the crust:

– 1 cup all-purpose flour

– 1 teaspoon baking powder

– 1/2 teaspoon salt

– 1/2 cup unsalted butter, cold and cubed

– 1/2 cup milk

Step-by-Step Instructions:

1. Preheat your oven to 400°F (200°C) and grease a baking dish.

2. In a bowl, mix together the cooked chicken, mixed vegetables, cream of chicken soup, milk, garlic powder, salt, and pepper.

3. Pour the chicken mixture into the prepared baking dish.

4. In another bowl, combine the flour, baking powder, and salt for the crust.

5. Cut in the cold butter until the mixture resembles coarse crumbs.

6. Stir in the milk until a soft dough forms.

7. Drop spoonfuls of the dough over the chicken mixture.

8. Bake for 30-35 minutes or until the crust is golden brown.

Serving Suggestions:

This Chicken Pot Pie Casserole is best served hot out of the oven. Pair it with a side salad or some steamed veggies for a complete meal. Leftovers can be reheated in the oven for a crispy crust.

Recipe Variations and Substitutions:

Feel free to customize this recipe to suit your taste. You can add in different herbs and spices to the filling for extra flavor. For a vegetarian version, swap the chicken for tofu or more veggies. You can also use a store-bought pie crust if you’re short on time.

Pro Tips for Success:

1. Make sure your chicken is cooked through before adding it to the casserole.

2. Don’t overmix the crust dough; a few lumps are okay.

3. For a crispy crust, brush the top with melted butter before baking.

4. Let the casserole rest for a few minutes before serving to allow the filling to set.

FAQs About Chicken Pot Pie Casserole:

Q: Can I use rotisserie chicken for this recipe?

A: Yes, shredded rotisserie chicken works great in this casserole.

Q: How long will leftovers last in the fridge?

A: Store leftovers in an airtight container for up to 3 days.

Q: Can I freeze this casserole?

A: Yes, you can freeze the unbaked casserole for up to 3 months. Bake from frozen, adding extra time as needed.

Q: Can I use fresh vegetables instead of frozen?

A: Absolutely! Just make sure to chop them into small, even pieces for even cooking.

Q: What size baking dish should I use?

A: A 9×13 inch dish works well for this recipe.

Conclusion

There you have it – a scrumptious Chicken Pot Pie Casserole that’s sure to become a family favorite. With its creamy filling, flaky crust, and comforting flavors, this casserole is a winner on any dinner table. So gather your ingredients, preheat that oven, and get ready to enjoy a delicious homemade meal that’s both easy and satisfying!

Chicken Pot Pie Casserole

Recipe by Author

★★★★☆

4.5 from 120 votes

Course: Main dish

Cuisine: American

Difficulty: medium

🍽️

Servings

6

⏱️

Prep time

20 minutes

🔥

Cooking time

0 minutes

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Calories

420 kcal

Pin Print

A twist on the classic chicken pot pie, this Chicken Pot Pie Casserole features a creamy chicken filling topped with a buttery crust, all baked into a delightful casserole. Perfect for cozy family dinners or potluck gatherings.

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Ingredients

• 2 cups cooked chicken, shredded
• 1 cup frozen mixed vegetables
• 1 can (10.5 oz) cream of chicken soup
• 1/2 cup milk
• 1 teaspoon garlic powder
• Salt and pepper to taste
• 1 cup all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1/2 cup unsalted butter, cold and cubed
• 1/2 cup milk

Directions

1. Preheat your oven to 400°F (200°C) and grease a baking dish.
2. In a bowl, mix together the cooked chicken, mixed vegetables, cream of chicken soup, milk, garlic powder, salt, and pepper.
3. Pour the chicken mixture into the prepared baking dish.
4. In another bowl, combine the flour, baking powder, and salt for the crust.
5. Cut in the cold butter until the mixture resembles coarse crumbs.
6. Stir in the milk until a soft dough forms.
7. Drop spoonfuls of the dough over the chicken mixture.
8. Bake for 30-35 minutes or until the crust is golden brown.

Nutrition Facts

Calories: 420

Fat: 22

Carbohydrates: 34

Protein: 24

Sodium: 750

Fiber: 2

Sugar: 5