Easy Homemade Chicken Pot Pie Casserole

Easy Homemade Chicken Pot Pie Casserole is perfect for busy weeknights. It combines all the comforting flavors of traditional chicken pot pie in a simple, no-fuss casserole. This recipe is not only quick to prepare but also makes enough to feed the whole family. Plus, you can customize it with your choice of vegetables, making it a versatile dish. It’s a great way to use leftover chicken and ensures a hearty meal everyone will enjoy.

how to make Easy Homemade Chicken Pot Pie Casserole

Ingredients:

• 2 cups cooked chicken, shredded
• 1 cup mixed vegetables (carrots, peas, corn, etc.)
• 1 can cream of chicken soup
• 1 cup chicken broth
• 1 teaspoon onion powder
• 1 teaspoon garlic powder
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 2 cups biscuit mix
• 1/2 cup milk

Directions:

1. Preheat your oven to 350°F (175°C).
2. In a large mixing bowl, combine the shredded chicken, mixed vegetables, cream of chicken soup, chicken broth, onion powder, garlic powder, salt, and pepper. Stir until well mixed.
3. Pour the chicken mixture into a greased 9×13 inch baking dish.
4. In another bowl, combine the biscuit mix and milk until just combined. Pour the biscuit mixture over the chicken mixture in the baking dish.
5. Bake for 30-35 minutes until the top is golden brown and the casserole is bubbly.
6. Let it cool for a few minutes before serving. Enjoy your comforting chicken pot pie casserole!

how to serve Easy Homemade Chicken Pot Pie Casserole

Serve the casserole hot from the oven. You can garnish it with fresh herbs like parsley or thyme for a pop of color. Pair it with a simple side salad or steamed vegetables for a complete meal. This chicken pot pie casserole is filling on its own, so it’s great for a cozy dinner.

how to store Easy Homemade Chicken Pot Pie Casserole

Store any leftovers in an airtight container in the refrigerator. It will last for up to 3-4 days. To reheat, place individual portions in the microwave or warm it up in the oven until heated through. You can also freeze the casserole before baking. Just cover it tightly, and it will last for up to 2 months. When ready to bake, thaw it in the fridge overnight and then bake as directed.

tips to make Easy Homemade Chicken Pot Pie Casserole

• Use leftover rotisserie chicken to save time.
• Feel free to use any fresh or frozen vegetables you like.
• If you prefer a thicker filling, add a bit more biscuit mix or reduce the chicken broth.
• For extra flavor, add some herbs like thyme or rosemary to the chicken mixture.

variation

You can make this casserole vegetarian by omitting the chicken and using vegetable broth instead of chicken broth. Add more vegetables such as zucchini or mushrooms to create a delicious veggie pot pie casserole.

FAQs

1. Can I use frozen chicken?
Yes, you can use frozen shredded chicken. Just make sure to cook it thoroughly before adding it to the casserole.

2. What if I don’t have biscuit mix?
You can make your own biscuit mix using flour, baking powder, and salt. Combine 2 cups of flour with 1 tablespoon baking powder and 1/2 teaspoon salt, and then add the milk as directed.

3. Can I make this casserole ahead of time?
Absolutely! You can prepare the chicken mixture and biscuit topping, then assemble everything in the baking dish. Cover and refrigerate it for up to a day before baking. Just add a few extra minutes to the baking time if you bake it cold.

Easy Homemade Chicken Pot Pie Casserole

This simple chicken pot pie casserole brings together tender chicken and a blend of vegetables in a rich, creamy sauce, all crowned with a golden, flaky crust. It's a perfect hearty meal for any day of the week.

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Prep Time 20 minutes mins

Cook Time 35 minutes mins

Total Time 55 minutes mins

Servings: 6 people

Calories: 450

Ingredients Equipment Method Notes

Ingredients

  

Filling

• 2 cups cooked chicken, shredded or diced
• 16 ounces frozen mixed vegetables thawed
• 10.75 ounces cream of chicken soup condensed
• 0.5 cup milk
• 0.25 cup chicken broth
• 0.5 teaspoon salt
• 0.25 teaspoon black pepper
• 0.5 teaspoon poultry seasoning

Crust

• 1 can refrigerated crescent rolls or puff pastry (8 ounces)

Equipment

• 9x13 inch baking dish
• Large mixing bowl
• Whisk

Method

 

Preparation

1. Preheat your oven to 375°F (190°C) and lightly grease a 9x13 inch baking dish.
2. In a large mixing bowl, combine the shredded chicken, thawed mixed vegetables, condensed cream of chicken soup, milk, chicken broth, salt, black pepper, and poultry seasoning; mix until well combined.

Assembly and Baking

1. Pour the chicken and vegetable mixture evenly into the prepared baking dish.
2. Unroll the crescent roll dough or puff pastry and carefully place it over the top of the casserole mixture, pressing the edges to seal.
3. Bake for 30-35 minutes, or until the crust is golden brown and the filling is hot and bubbly.
4. Let the casserole rest for 5-10 minutes before serving.

Notes

For extra flavor, you can sauté a small diced onion and celery before adding them to the chicken mixture. Ensure your frozen vegetables are thoroughly thawed and drained to prevent a watery casserole. Leftovers can be stored in the refrigerator for up to 3 days and reheated in the oven or microwave.