Chicken Pot Pie Casserole Recipe

Craving the cozy flavors of a traditional chicken pot pie but looking for an easier, casserole-style version? This Chicken Pot Pie Casserole is a perfect solution! With layers of tender chicken, vegetables, a creamy sauce, and a flaky, golden crust, this dish offers all the heartiness and comfort of a pot pie without the hassle of making individual pies. It’s a great option for a family dinner or when you’re feeding a crowd. Read on for the full recipe, substitution ideas, and helpful tips!

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What Is Chicken Pot Pie Casserole?

Chicken Pot Pie Casserole is a simplified, baked version of the classic chicken pot pie. Instead of individual pies, this casserole is made by layering cooked chicken, vegetables, and a creamy sauce in a baking dish, topped with either a pie crust, biscuits, or puff pastry, then baked until golden and bubbly. It’s a hearty, one-dish meal that combines the comfort of chicken pot pie with the ease of a casserole.

Ingredients List for Chicken Pot Pie Casserole

Here’s everything you’ll need to make this delicious Chicken Pot Pie Casserole:

• 2 cups cooked chicken (shredded or diced; rotisserie chicken works great)
• 2 cups mixed frozen vegetables (peas, carrots, corn, and green beans)
• 1 small onion (diced)
• 2 cloves garlic (minced)
• 2 tablespoon butter
• 1 can (10.5 oz) cream of chicken soup (or cream of mushroom for variation)
• ½ cup chicken broth (or milk for a creamier sauce)
• ½ cup sour cream (or plain Greek yogurt)
• ½ teaspoon garlic powder
• ½ teaspoon onion powder
• ¼ teaspoon thyme (optional, for extra flavor)
• Salt and pepper to taste
• 1 package refrigerated pie crust (or substitute with biscuits or puff pastry)
• 1 egg (beaten, for brushing the crust)
• Fresh parsley (optional, for garnish)

These ingredients are simple and flexible, making the recipe adaptable to what you have on hand or your dietary preferences.

Substitutions and Variations

This Chicken Pot Pie Casserole is highly customizable! Here are a few great substitution ideas:

• Protein options: Instead of chicken, you can use cooked turkey, ham, or even leftover roast beef. For a vegetarian version, skip the meat and use extra vegetables like mushrooms and potatoes.
• Vegetable alternatives: Use whatever vegetables you have on hand! Fresh vegetables like diced carrots, celery, and potatoes work just as well as frozen veggies. You can also add mushrooms, broccoli, or even spinach.
• Crust options: Swap the pie crust for refrigerated biscuits, crescent rolls, or puff pastry for a different texture. You can also use homemade biscuits if you prefer.
• Dairy-free version: Use dairy-free alternatives for the cream of chicken soup and sour cream, and opt for dairy-free biscuits or pie crust.
• Gluten-free version: Use a gluten-free pie crust or biscuits and gluten-free cream of chicken soup to make the dish gluten-free.

These substitutions allow you to customize the recipe to suit your preferences or dietary needs while keeping it delicious and comforting.

Step-by-Step Cooking Instructions

Let’s go through the step-by-step instructions to make this easy and comforting Chicken Pot Pie Casserole.

Step 1: Preheat the Oven and Prepare the Baking Dish

Preheat your oven to 375°F (190°C). Lightly grease a 9x13-inch baking dish with non-stick spray.

Step 2: Cook the Vegetables and Aromatics

In a large skillet, melt 2 tablespoons of butter over medium heat. Add the diced onion and sauté for 3-4 minutes until softened. Add the minced garlic and cook for an additional minute, until fragrant.

Step 3: Make the Creamy Filling

Once the onions and garlic are softened, stir in the cream of chicken soup, chicken broth (or milk), and sour cream. Add the garlic powder, onion powder, thyme (if using), salt, and pepper. Stir well to combine. Simmer for 2-3 minutes until the sauce is heated through and slightly thickened.

Step 4: Add the Chicken and Vegetables

To the creamy sauce, add the shredded or diced cooked chicken and mixed frozen vegetables. Stir to combine and cook for another 2-3 minutes, just until everything is heated through. Remove the skillet from heat.

Step 5: Assemble the Casserole

Transfer the chicken and vegetable mixture to the prepared baking dish, spreading it out evenly.

Step 6: Add the Crust

Roll out the refrigerated pie crust (or puff pastry) and place it over the chicken mixture, covering the entire dish. Tuck the edges under and crimp or fold them as needed to fit the dish. If using biscuits or crescent rolls, place them evenly over the top of the chicken mixture. Cut a few small slits in the pie crust to allow steam to escape.

Step 7: Brush with Egg Wash

In a small bowl, beat the egg and brush it over the top of the pie crust or biscuits to help them achieve a golden, shiny finish while baking.

Step 8: Bake the Casserole

Place the casserole in the preheated oven and bake for 25-30 minutes, or until the crust is golden brown and the filling is bubbly. If the crust is browning too quickly, you can cover the casserole with foil during the last 10 minutes of baking.

Step 9: Let Cool and Serve

Once baked, remove the casserole from the oven and let it cool for 5-10 minutes before serving. Garnish with freshly chopped parsley if desired. Serve hot and enjoy!

How to Cook Chicken Pot Pie Casserole: A Step-by-Step Guide

Here’s a quick summary of how to make this Chicken Pot Pie Casserole:

1. Preheat the oven to 375°F and grease a baking dish.
2. Cook the onion and garlic in butter until softened.
3. Stir in cream of chicken soup, broth, and seasonings, then simmer until thickened.
4. Add cooked chicken and vegetables to the sauce and stir.
5. Transfer the mixture to a baking dish and top with pie crust or biscuits.
6. Brush with egg wash and bake for 25-30 minutes until golden and bubbly.
7. Let cool for a few minutes, then serve hot with a garnish of parsley.

Common Mistakes to Avoid

Here are some common mistakes to avoid when making Chicken Pot Pie Casserole:

• Undercooking the crust: Make sure the crust is golden and fully cooked before removing the casserole from the oven. If the filling is done but the crust isn’t browned, cover the edges with foil and bake for an extra 5-10 minutes.
• Overcooking the vegetables: If using fresh vegetables, sauté them briefly before adding them to the casserole so they don’t become mushy during baking.
• Skipping the egg wash: Brushing the crust with egg wash gives it a beautiful golden finish, so don’t skip this step if you want a professional-looking dish.

Serving and Presentation Tips

Although Chicken Pot Pie Casserole is a rustic, family-style dish, you can still serve it with flair.

How to Serve Chicken Pot Pie Casserole

This casserole is best served hot, straight from the oven. For a complete meal, pair it with a simple green salad, roasted vegetables, or a slice of garlic bread. It’s also a great option for potlucks or family dinners where you need a comforting, crowd-pleasing dish.

Presentation Ideas for Chicken Pot Pie Casserole

• Garnish with fresh herbs: Add a sprinkle of freshly chopped parsley or thyme for a pop of color and a fresh flavor.
• Serve in portions: For a cleaner presentation, cut the casserole into individual portions and plate neatly, alongside a fresh side salad or roasted vegetables.
• Rustic presentation: Serve the casserole straight from the baking dish for a homey, rustic feel, especially for a casual family dinner.

Chicken Pot Pie Casserole Recipe Tips

Here are some helpful tips to make sure your Chicken Pot Pie Casserole turns out perfectly every time:

• Make it ahead: You can assemble the casserole up to 24 hours in advance and refrigerate it until ready to bake. Add an extra 10 minutes to the bake time if baking straight from the fridge.
• Freeze for later: This casserole freezes well. Assemble the casserole (without baking), cover it tightly with plastic wrap and foil, and freeze for up to 3 months. When ready to bake, thaw overnight in the fridge and bake as directed.
• Add extra veggies: Boost the nutrition by adding more vegetables like mushrooms, zucchini, or spinach.

Frequently Asked Questions (FAQs)

1. Can I use rotisserie chicken in Chicken Pot Pie Casserole?
Yes! Rotisserie chicken is a great shortcut for this recipe. Simply shred the meat and use it in place of cooked chicken.

2. Can I make Chicken Pot Pie Casserole ahead of time?
Absolutely! You can assemble the casserole up to 24 hours in advance and store it in the fridge until ready to bake.

3. Can I freeze Chicken Pot Pie Casserole?
Yes, this casserole freezes very well. Assemble it without baking, wrap tightly, and freeze for up to 3 months. Thaw overnight in the fridge before baking.

4. How long does Chicken Pot Pie Casserole last in the fridge?
The casserole will keep for 3-4 days in an airtight container in the refrigerator.

5. How do I reheat Chicken Pot Pie Casserole?
You can reheat individual portions in the microwave, or reheat the entire casserole in the oven at 350°F for about 15-20 minutes until warmed through.

Conclusion

This Chicken Pot Pie Casserole is the ultimate comfort food—creamy, hearty, and satisfying. With its rich filling of chicken and vegetables topped with a flaky crust, it’s perfect for cozy family dinners or potlucks. The best part? It’s easy to make and highly customizable based on what you have on hand or your dietary preferences. Whether you make it ahead, freeze it for later, or enjoy it fresh from the oven, this casserole is sure to become a family favorite.

So, what are you waiting for? Gather your ingredients and whip up this delicious Chicken Pot Pie Casserole tonight!

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