Craving a warm and hearty meal? This chicken pot pie casserole recipe is the perfect solution! Combining tender chicken, mixed vegetables, and a creamy sauce, all encased in a golden, flaky crust, this dish promises to be a family favorite. Easy to prepare and packed with flavor, it’s the ultimate comfort food for any occasion. Get ready to dig into a slice of pure deliciousness!
Ingredients
– 2 cups cooked chicken, diced
– 1 cup frozen mixed vegetables
– 1 can (10.5 oz) cream of chicken soup
– 1 cup milk
– 1 teaspoon garlic powder
– 1 teaspoon onion powder
– Salt and pepper to taste
– 1 package refrigerated pie crusts (2 crusts)
Servings and Cooking Time
This recipe makes 6 servings. Preparation time is about 20 minutes, and cooking time is approximately 30-35 minutes.
Nutritional Value
Each serving (1 slice) contains: 350 calories, 20g protein, 25g carbohydrates, 18g fat, and 600mg sodium.
Step-by-Step Cooking Process
- Preheat your oven to 425°F (220°C).
- In a large bowl, mix the cooked chicken, frozen vegetables, cream of chicken soup, milk, garlic powder, onion powder, salt, and pepper.
- Roll out one pie crust and fit it into a greased 9-inch pie dish.
- Pour the chicken mixture into the crust, spreading it evenly.
- Cover with the second pie crust, sealing the edges and cutting slits for steam to escape.
- Brush the top crust with a little milk for a golden finish.
- Bake in the preheated oven for 30-35 minutes until the crust is golden brown.
- Remove from the oven and let it cool for 5-10 minutes before serving.
- Slice and serve warm.
- Enjoy your homemade chicken pot pie casserole!
Alternative Ingredients
You can substitute cooked chicken with turkey or even a plant-based protein for a vegetarian option. Use your choice of vegetables, such as peas or carrots, and consider using homemade cream sauce instead of canned soup for a fresher taste.
Serving and Pairings
This chicken pot pie casserole pairs wonderfully with a fresh green salad or garlic bread. For a heartier meal, serve with mashed potatoes or steamed veggies.
Storage and Reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. You can reheat individual servings in the microwave or warm the whole casserole in the oven at 350°F (175°C) until heated through. This dish can also be frozen for up to 3 months; just ensure it’s well-sealed.
Cooking Mistakes
- Don’t overfill the pie crust; it can overflow while baking.
- Ensure the pie crust is fully thawed before using.
- Don’t skip the slits in the crust; they allow steam to escape.
- Let it cool slightly before cutting to prevent a messy slice.
- Watch the cooking time closely to avoid burning the crust.
Helpful Tips
- Use rotisserie chicken for quicker prep.
- Experiment with herbs like thyme or rosemary for added flavor.
- For a crispy base, pre-bake the bottom crust for 5-10 minutes.
- Consider adding cheese for a creamy twist.
FAQs
Can I use frozen chicken in this recipe?
Yes, you can use frozen chicken; just ensure it’s fully cooked before adding it to the casserole.
What vegetables work best in chicken pot pie casserole?
Popular choices include peas, carrots, corn, and green beans, but feel free to use your favorites.
Can I make this dish ahead of time?
Absolutely! You can prepare the casserole and refrigerate it until ready to bake.
Is there a way to make it healthier?
You can use whole wheat crust, low-fat soup, and add more vegetables to increase its nutritional value.
How do I know when the casserole is done?
The crust should be golden brown, and the filling should be bubbling around the edges.
Conclusion
This chicken pot pie casserole recipe is a delightful way to bring comfort food to your table. With its creamy filling and flaky crust, it’s sure to please everyone in the family. Enjoy this heartwarming dish for dinner or special occasions!
Chicken Pot Pie Casserole Recipe
Ingredients
- 2 cups cooked chicken diced
- 1 cup frozen mixed vegetables
- 1 can 10.5 oz cream of chicken soup
- 1 cup milk
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Salt and pepper to taste
- 1 package refrigerated pie crusts 2 crusts
Instructions
- Preheat your oven to 425°F (220°C).
- In a large bowl, mix the cooked chicken, frozen vegetables, cream of chicken soup, milk, garlic powder, onion powder, salt, and pepper.
- Roll out one pie crust and fit it into a greased 9-inch pie dish.
- Pour the chicken mixture into the crust, spreading it evenly.
- Cover with the second pie crust, sealing the edges and cutting slits for steam to escape.
- Brush the top crust with a little milk for a golden finish.
- Bake in the preheated oven for 30-35 minutes until the crust is golden brown.
- Remove from the oven and let it cool for 5-10 minutes before serving.
- Slice and serve warm.
- Enjoy your homemade chicken pot pie casserole!
