Chicken Pot Pie Casserole Recipe
This chicken pot pie casserole recipe combines tender chicken, mixed vegetables, and a creamy sauce, all topped with a golden, flaky crust. It's an easy, family-friendly dinner that delivers the classic flavors of a traditional chicken pot pie in a simple casserole format. Perfect for weeknight meals or cozy gatherings, this dish is a satisfying comfort food staple.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 6 servings 1x
- Category: Dinner, Casserole
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 3 cups cooked chicken, shredded or cubed
- 1 can (10.5 oz) cream of chicken soup
- 1 cup milk
- 1 1/2 cups frozen mixed vegetables (carrots, peas, corn)
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- Salt and pepper to taste
- 1 cup shredded cheddar cheese (optional)
- 1 tube refrigerated biscuit dough or 1 sheet puff pastry
Instructions
- Preheat oven to 375°F (190°C).
- In a large bowl, mix cream of chicken soup, milk, garlic powder, onion powder, salt, and pepper.
- Stir in cooked chicken and frozen mixed vegetables. If using, mix in shredded cheddar cheese.
- Pour the mixture into a greased casserole dish.
- Top with biscuit dough pieces or puff pastry, covering the filling completely.
- Bake for 25-30 minutes, until the crust is golden brown and the filling is bubbly.
- Let cool for 5 minutes before serving.
Notes
- You can substitute the cream of chicken soup with cream of mushroom or cream of celery for a different flavor.
- For a homemade touch, you can use a homemade pie crust instead of refrigerated dough.
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 3g
- Sodium: 750mg
Find it online: https://sandrarecipes.com/chicken-pot-pie-casserole-recipe/