Chicken Pot Pie Casserole

Is there anything more comforting than a warm, flaky chicken pot pie on a chilly evening? But let’s be honest, sometimes we crave that classic flavor without all the fuss of making individual pies. That’s where this Chicken Pot Pie Casserole comes to the rescue! This recipe takes everything you love about chicken pot pie – the creamy filling, tender chicken, and delicious vegetables – and transforms it into an easy-to-make casserole that’s perfect for busy weeknights or potlucks. Imagine serving a dish that brings back memories of Grandma’s cooking, but with a modern, simplified twist. Plus, with the holidays approaching, it’s a fantastic way to use up leftover roasted chicken or turkey. Get ready to experience ultimate comfort food in casserole form!

I’ve been perfecting this recipe for years, tweaking it to achieve that perfect balance of flavor and convenience. From experimenting with different crust options to finding the best way to get that creamy, flavorful filling, I’ve poured my expertise into creating a chicken pot pie casserole that’s both delicious and easy to make. As a seasoned home cook, I understand the importance of clear, concise instructions and readily available ingredients, so you can be confident that this recipe will be a success, even if you’re a beginner.

The trend towards comfort food and easy casseroles continues to rise, making this Chicken Pot Pie Casserole a timely and relevant addition to your recipe collection. Let’s get cooking!

Ingredients

The beauty of this Chicken Pot Pie Casserole lies in its simple, readily available ingredients. Here’s a breakdown of what you’ll need and why each component is important:

• Chicken: 3 cups cooked, shredded chicken (rotisserie chicken works great!). Chicken provides the protein foundation for this casserole. Rotisserie chicken is convenient, but leftover roasted chicken or turkey are also excellent choices.
• Mixed Vegetables: 1 (10-12 ounce) bag frozen mixed vegetables (peas, carrots, corn, green beans). Frozen vegetables are a time-saver and maintain their nutritional value. You can also use fresh vegetables, but you’ll need to cook them slightly before adding them to the casserole.
• Cream of Chicken Soup: 1 (10.75 ounce) can condensed cream of chicken soup. This soup acts as a creamy binder for the filling. You can substitute with cream of mushroom or celery soup for a different flavor profile. For a healthier option, consider making your own cream sauce from scratch using chicken broth and milk thickened with a roux.
• Milk or Chicken Broth: 1/2 cup. Adds moisture to the filling and helps create a smooth, creamy texture. Chicken broth will enhance the savory flavor, while milk will add richness.
• Butter: 1/4 cup (4 tablespoons), melted. Used to sauté the onions and celery and add richness to the filling. Olive oil can be used as a substitute, but butter provides a superior flavor.
• Onion: 1 medium, chopped. Adds savory depth to the filling. Yellow or white onions work best.
• Celery: 2 stalks, chopped. Contributes to the classic pot pie flavor profile.
• Garlic: 2 cloves, minced. Enhances the savory flavor of the filling.
• Dried Thyme: 1 teaspoon. Adds an earthy, herbal note that complements the chicken and vegetables.
• Salt and Pepper: To taste. Enhances the overall flavor of the dish.
• Refrigerated Pie Crusts: 2 (14.1 ounce) packages. Form the top and bottom crusts of the casserole. Puff pastry can also be used for a flakier crust. For a gluten-free option, use gluten-free pie crusts.
• Egg Wash: 1 egg, beaten with 1 tablespoon water (optional). Adds shine and color to the crust.

Ingredient Science Tip: The combination of butter, onions, celery, and garlic creates a flavor base known as a “mirepoix.” This is a fundamental building block for many savory dishes and adds depth and complexity to the Chicken Pot Pie Casserole.

Expert Tips

After countless batches of Chicken Pot Pie Casserole, I’ve learned a few tricks that will help you achieve the best possible results:

• Don’t overcook the vegetables: If using fresh vegetables, cook them until they are just tender-crisp. Overcooked vegetables will become mushy in the casserole.
• Thicken the filling if necessary: If the filling appears too thin, you can thicken it by whisking together 1 tablespoon of cornstarch with 2 tablespoons of cold water and stirring it into the filling while it’s simmering.
• Let the casserole rest before slicing: This allows the filling to set and prevents it from being too runny when you slice it.
• Get creative with the crust: Use cookie cutters to create fun shapes for the crust, or crimp the edges for a decorative touch.
• Season generously: Don’t be afraid to season the filling with salt and pepper to your liking. The flavor will mellow out during baking.

Pro Insight: To prevent the bottom crust from becoming soggy, you can blind bake it for 10-15 minutes before adding the filling. This will help to crisp it up and create a more stable base for the casserole.

FAQ

Can I make this Chicken Pot Pie Casserole ahead of time?

Yes, you can assemble the casserole ahead of time and store it in the refrigerator for up to 24 hours before baking. However, it’s best to add the top crust just before baking to prevent it from becoming soggy.

Can I use different vegetables in the filling?

Absolutely! Feel free to customize the vegetable mix to your liking. Some other great options include mushrooms, potatoes, sweet potatoes, and green beans.

Can I use turkey instead of chicken?

Yes, turkey works perfectly in this recipe. It’s a great way to use up leftover Thanksgiving turkey.

How do I prevent the crust from browning too quickly?

If the crust starts to brown too quickly, you can tent the casserole with aluminum foil for the last 15-20 minutes of baking.

Can I freeze Chicken Pot Pie Casserole?

Yes, you can freeze the assembled casserole before baking. Wrap it tightly in plastic wrap and then in aluminum foil. It can be stored in the freezer for up to 3 months. When ready to bake, thaw it in the refrigerator overnight and then bake as directed.

What can I serve with Chicken Pot Pie Casserole?

This casserole is a complete meal on its own, but it pairs well with a simple side salad or some crusty bread for dipping into the creamy filling.

This Chicken Pot Pie Casserole is more than just a recipe; it’s a hug in a dish. It’s the perfect blend of comfort, convenience, and delicious flavor. Whether you’re looking for a quick weeknight dinner or a crowd-pleasing dish for a potluck, this casserole is sure to be a hit. So, gather your ingredients, preheat your oven, and get ready to enjoy a truly satisfying meal. Don’t forget to share your creations! Tag me in your photos on social media – I can’t wait to see your version of this family favorite.

Looking for more easy and comforting casserole recipes? Check out my recipes for Tuna Noodle Casserole, Shepherd’s Pie, and Broccoli Cheese Casserole! Happy cooking!

Print