Delicious Chicken Pot Pie Casserole Recipe and Tips

On a chilly night, nothing beats scooping into a hot, bubbly pan of chicken, veggies, and creamy sauce under a flakey, golden toping. Chicken Pot Pie Casserole packs all that comfort in one dish instead of the regular pot pie wich hides it inside a crust. This version is a lot more simplfied but still full of flavor, making it perfect for weeknight dinners or get togethers with friends and familly.

Long ago, in medieval Europe, people used savory pies to preserve and carry food. Those early pies was made with whatever ingridients they had, and over time the recipe changed based on local produce and coking methods. When it reached America, folks started using creamy sauces and hearty fillings and it became a popular comfort meal. The casserole take on this idea is even more handy: you can change it up any way you like and it cuts down on prep time without losing the taste.

In homes today, Chicken Pot Pie Casserole has earned its place as a favorite comfort food. Its warm, creamy filling and crunchy toping provides a soothing, nostalgic bite. Whether you serve it for a cozy family supper or bring it to a potluck, this casserole keeps things simple and reminds you of home-cooked goodness.

Understanding Chicken Pot Pie Casserole

Chicken Pot Pie Casserole is basically a one pan version of the classic chicken pot pie. You mix chicken pieces, a bunch of veggies, and a creamy sauce in a casserole dish, then top it off with something crunchy. It dont need the usual pie crust wrapped around it, so it comes together way quicker, wich makes it great for busy nights or when you have friends over.

The best part is you can tweak the ingredient list to your taste. Use leftover choppped chicken or swap in you favorite vegetables. If carrots arent your thing, you can pop in broccoli or green beans instead. It's an easy way to use up stuff you allready have in the fridge.

Key Ingredients

To make a tasty Chicken Pot Pie Casserole, you'll need some basic items that work great together:

• Chicken: Cooked, shredded chicken is the main protein.
• Vegetables: Common picks are peas, carrots, corn, and potatoes for color and texture.
• Sauce: A creamy base, often using cream of chicken soup, but you can make your own with broth and milk.
• Topping: You could use store-bought biscuits, puff pastry, or even a gluten-free alternative to top it off.

These ingrediants blend to give you a filling dish that you can beef up with extra veggies or seasonings.

Health Benefits of Chicken Pot Pie Casserole

Chicken Pot Pie Casserole isnt just comfort food; it also can be pretty decent nutritionally if you make smart choices.

Nutritional Value

At its core, this casserole is a mix of protein, vitamins, and minerals. The chicken brings protein thats important for muscle repair and body function. If you use about three cups of cooked chicken, you get a big protein boost.

The vegetables adds vitamins and fiber. Carrots give you beta-carotene for your eyesight, peas have vitamins A, C, and K, plus fiber. Corn brings antioxidants, and potatoes add potassium and carbs for energy.

You can even make the sauce from scratch to control how much salt goes in, so you dont end up with something too salty.

Comfort Food with a Twist

What makes Chicken Pot Pie Casserole great is how easy it is to change up. Wanna make it healthier? Use whole grain biscuit mix for more fiber. Swap lower-fat milk or a lighter soup to cut the fats. Add extra veggies or different seasoning to keep things fresh.

In the end, you get a warm, filling meal that still feels indulgent but wont wreck your diet if you make some swaps.

Recipe Section: Classic Chicken Pot Pie Casserole

A. Ingredients

Here's what you need for about six to eight servings:

• Chicken: 3 cups cooked, shredded
• Vegetables: 1 cup peas, 1 cup diced carrots
• Sauce: 1 can (10.5 oz) cream of chicken soup
• Broth: 1 cup chicken or veggie broth
• Milk: 1 cup
• Seasonings: 1 teaspoon garlic powder, 1 teaspoon onion powder, 1 teaspoon salt, ½ teaspoon pepper
• Topping: 2 cups biscuit mix (or homemade)
• Optional: 1 cup shredded cheese

B. Directions

Follow these steps to make your casserole:

1. Preheat oven to 375°F (190°C).
2. In a big bowl, stir together chicken, veggies, soup, broth, milk, and seasonings until everything is mixed.
3. Grease a casserole dish and pour in the chicken mixture.
4. Mix your biscuit dough or follow the package, then spread it over the top.
5. Sprinkle cheese if you want extra gooeyness.
6. Bake for 25-30 minutes or till the topping is golden and the filling is bubbeling.

C. Tips and Variations

Here are some quick ideas to change it up:

• Rotisserie Chicken: Grab a store-bought one to save time and add flavor, or go hands-off with a Crockpot Chicken Pot Pie.
• Vegetarian: Use chickpeas or tofu instead of chicken.
• Dairy-Free: Try coconut or almond milk plus dairy-free soup.

chicken pot pie casserole

This comforting chicken pot pie casserole combines tender chicken, mixed vegetables, and a creamy sauce, all topped with a flaky biscuit crust. It's a comforting and hearty dish perfect for family dinners.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 40 minutes mins

Total Time 1 minute min

Course Main Course

Cuisine American

Servings 6 dishes

Calories 350 kcal

Equipment

• 1 large skillet
• 1 mixing bowl
• 1 9x13 inch baking dish
• 1 oven

Ingredients

  

• 1 tablespoon olive oil
• 1 medium onion, diced
• 2 cloves garlic, minced
• 2 cups cooked chicken, shredded
• 2 cups mixed frozen vegetables (carrots, peas, corn)
• 1 cup chicken broth
• 1 cup heavy cream
• 1 teaspoon dried thyme
• 1 teaspoon salt
• ½ teaspoon black pepper
• 1 can (8 oz) refrigerated biscuit dough

Instructions

 

• Preheat the oven to 375°F (190°C).
• In a large skillet, heat the olive oil over medium heat. Add the diced onion and sauté until translucent, about 5 minutes.
• Add the minced garlic and cook for an additional minute until fragrant.
• Stir in the shredded chicken, mixed vegetables, chicken broth, heavy cream, thyme, salt, and black pepper. Mix well and let simmer for about 5 minutes until heated through.
• Pour the chicken and vegetable mixture into a 9x13 inch baking dish, spreading it evenly.
• Open the biscuit dough and cut each biscuit into quarters. Arrange the biscuit pieces over the top of the casserole, covering it as evenly as possible.
• Bake in the preheated oven for 25-30 minutes, or until the biscuits are golden brown and cooked through.
• Remove from the oven and let cool for a few minutes before serving.

Notes

You can substitute cooked rotisserie chicken for a quicker preparation time.

Feel free to customize the vegetable mix based on your preferences or what you have on hand.

Serve with a side salad for a balanced meal.