If you’re looking for a dish that embodies comfort and warmth, look no further than this chicken pot pie casserole recipe. Brimming with tender chicken, fresh vegetables, and a creamy sauce all topped with flaky pastry, this casserole is perfect for any occasion. Easy to prepare and even easier to enjoy, it’s a meal that will bring smiles to your table. Let’s dive into the details!
Ingredients
– 2 cups cooked chicken, shredded
– 1 cup frozen mixed vegetables (peas, carrots, corn)
– 1 can (10.5 oz) cream of chicken soup
– 1 cup chicken broth
– 1 tsp garlic powder
– 1 tsp onion powder
– 1/2 tsp black pepper
– 1/2 tsp salt
– 1 refrigerated pie crust
– 1 cup shredded cheddar cheese
Servings and Cooking Time
This recipe serves 6 people. Preparation time is about 15 minutes, and cooking time is around 30-35 minutes.
Nutritional Value
Each serving (1/6 of the casserole) contains approximately 320 calories, 15g protein, 25g carbohydrates, 18g fat, and 2g fiber. This nutritional information is based on standard ingredient values.
Step-by-Step Cooking Process
1. Preheat your oven to 375°F (190°C).
2. In a large bowl, combine the shredded chicken, frozen vegetables, cream of chicken soup, chicken broth, garlic powder, onion powder, pepper, and salt.
3. Mix well until fully combined.
4. Pour the chicken mixture into a greased 9×13-inch baking dish.
5. Sprinkle the shredded cheddar cheese evenly over the chicken mixture.
6. Unroll the refrigerated pie crust and place it over the top of the filling.
7. Cut slits in the pie crust to allow steam to escape.
8. Bake in the preheated oven for 30-35 minutes or until the crust is golden brown.
9. Remove from the oven and let it cool for 5 minutes before serving.
10. Enjoy your delicious chicken pot pie casserole!
Alternative Ingredients
You can substitute the chicken with turkey for a post-holiday dish or use a plant-based chicken alternative for a vegetarian version. Feel free to swap the frozen mixed vegetables with any fresh veggies you prefer, like green beans or bell peppers.
Serving and Pairings
This chicken pot pie casserole pairs beautifully with a simple side salad or some crusty bread. For a heartier meal, consider serving it alongside mashed potatoes or steamed broccoli.
Storage and Reheating
To store leftovers, cover the casserole tightly and store it in the refrigerator for up to 3 days. You can reheat it in the oven at 350°F (175°C) until heated through, or microwave individual servings. The casserole can also be frozen for up to 2 months; just be sure to thaw it in the fridge before reheating.
Cooking Mistakes
– Don’t skip the slits in the crust; they help steam escape.
– Ensure the chicken is fully cooked before adding it to the mix.
– Avoid overcooking the casserole, which can dry it out.
– Don’t forget to grease the baking dish to prevent sticking.
– Be cautious with the salt; you can always add more later.
Helpful Tips
– Use rotisserie chicken for a quicker preparation.
– Experiment with different cheese for added flavor.
– Add herbs like thyme or rosemary for an aromatic touch.
– Let the casserole sit before serving to enhance flavor.
FAQs
Can I make chicken pot pie casserole ahead of time?
Yes, you can prepare the casserole up to the baking point and refrigerate it for up to a day before baking. Just add a few extra minutes to the baking time if it’s cold from the fridge.
What can I use instead of cream of chicken soup?
You can make a homemade cream sauce with butter, flour, and broth, or use a creamy mushroom soup for a different flavor.
Can I use canned chicken for this recipe?
Absolutely! Canned chicken can be a quick substitute; just drain it well before adding to the mixture.
Is this recipe suitable for freezing?
Yes, chicken pot pie casserole freezes well. Just ensure it’s cooled completely before freezing and use an airtight container.
How do I know when the casserole is done baking?
The casserole is done when the crust is golden brown and the filling is bubbling around the edges.
Conclusion
This chicken pot pie casserole recipe is a delightful blend of flavors and textures, perfect for family dinners or casual gatherings. Easy to make and even easier to enjoy, it’s a dish that will surely become a favorite in your home. Serve it warm, and watch it disappear!
Chicken Pot Pie Casserole Recipe
Ingredients
- 2 cups cooked chicken shredded
- 1 cup frozen mixed vegetables
- 1 can 10.5 oz cream of chicken soup
- 1 cup chicken broth
- 1 tsp garlic powder
- 1 tsp onion powder
- 1/2 tsp black pepper
- 1/2 tsp salt
- 1 refrigerated pie crust
- 1 cup shredded cheddar cheese
Instructions
- Preheat your oven to 375°F (190°C).
- In a large bowl, combine the shredded chicken, frozen vegetables, cream of chicken soup, chicken broth, garlic powder, onion powder, pepper, and salt.
- Mix well until fully combined.
- Pour the chicken mixture into a greased 9x13-inch baking dish.
- Sprinkle the shredded cheddar cheese evenly over the chicken mixture.
- Unroll the refrigerated pie crust and place it over the top of the filling.
- Cut slits in the pie crust to allow steam to escape.
- Bake in the preheated oven for 30-35 minutes or until the crust is golden brown.
- Remove from the oven and let it cool for 5 minutes before serving.
- Enjoy your delicious chicken pot pie casserole!
Nutrition
