Easy Homemade Chicken Pot Pie Casserole: Comfort Food at Its Best
There’s something undeniably comforting about a warm chicken pot pie casserole. It’s like a cozy hug on a plate, perfect for family dinners or a cozy night in. I have fond memories of making this dish with my family—what started as a simple meal evolved into a cherished tradition. This Easy Homemade Chicken Pot Pie Casserole is not just a meal; it’s an experience that brings people together, offering rich flavors and heartwarming nostalgia.
Why you’ll love this dish
Why bother making this casserole from scratch instead of ordering takeout or tossing something into the microwave? The answer is simple: this recipe packs all the flavors of a traditional pot pie while being quick, budget-friendly, and kid-approved. It’s an ideal weeknight dinner, especially when you want something warm and satisfying without spending hours in the kitchen.
“I never thought making a chicken pot pie could be this easy! The biscuits on top were perfectly flaky, and my kids went back for seconds!” – A happy home cook
How this recipe comes together
Making this Easy Homemade Chicken Pot Pie Casserole is straightforward and manageable, even for beginners. The beauty is in the simplicity of the process—chop, mix, bake, and enjoy! In less than an hour, you can have a delicious and hearty meal on your table.
What you’ll need
To whip up this delicious casserole, gather the following ingredients:
- 2 cups cooked chicken, shredded
- 1 cup mixed vegetables (peas, carrots, corn)
- 1 can cream of chicken soup
- 1 cup chicken broth
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon dried thyme
- Salt and pepper to taste
- 1 cup biscuits (quick baking mix or store-bought)
If you’re looking for some alternatives, you can easily swap the mixed vegetables for whatever you have on hand—green beans, bell peppers, or even broccoli would work well!
Step-by-step instructions
- Preheat your oven to 350°F (175°C).
- In a large bowl, combine the shredded chicken, mixed vegetables, cream of chicken soup, and chicken broth.
- Sprinkle in the garlic powder, onion powder, thyme, salt, and pepper. Mix everything until they’re well combined.
- Transfer this chicken and vegetable mixture to a greased casserole dish.
- Spread the biscuit dough evenly over the top of the chicken mixture.
- Bake for about 25-30 minutes or until the biscuit topping is golden brown, and you can see the filling bubbling up around the sides.
- Once done, let it cool for a few minutes before serving.
Best ways to enjoy it
This chicken pot pie casserole can shine on its own but also pairs wonderfully with a fresh green salad or some buttery corn on the side. To really elevate the dish, consider a sprinkle of fresh herbs like parsley or thyme right before serving. It not only adds color but also enhances those savory flavors.
Storage and reheating tips
If you find yourself with leftovers (though I doubt they’ll last long!), here’s how to keep them fresh. Allow the casserole to cool completely before transferring it to an airtight container. Store it in the refrigerator for up to three days. You can also freeze it for up to two months. Just be sure to reheat in the oven for that perfectly crispy biscuit top—microwaving isn’t recommended as it can make the biscuits soggy.
Helpful cooking tips
Here are a few extra tips to make your casserole even better:
- Use leftover rotisserie chicken for quicker preparation.
- If you prefer a more homemade touch, whip up your own creamy sauce instead of using canned soup.
- Don’t skimp on seasoning—taste as you go and adjust according to your preference.
Creative twists
Feel free to get creative! Consider adding different flavor profiles, like a touch of curry powder for a spicy kick or swapping chicken for turkey if you’re working with holiday leftovers. You could also try using different types of biscuits, such as herb or cheese-flavored, for a unique twist on the traditional dish.
FAQs
What’s the prep time for this casserole?
Prep time is around 15 minutes, and once you pop it in the oven, you’ll wait about 25-30 minutes for it to bake. It’s an effortless option for busy weeknights!
Can I use frozen vegetables?
Absolutely! Frozen mixed veggies are a great substitute. Just toss them in while mixing with everything else—no need to thaw.
Is this recipe suitable for freezing?
Yes, this casserole freezes beautifully! Just be sure to let it cool completely before transferring it to a freezer-safe container.
With this Easy Homemade Chicken Pot Pie Casserole in your repertoire, you’ve got a delightful dish that promises warmth and joy, perfect for any occasion. Happy cooking!
Easy Homemade Chicken Pot Pie Casserole
Ingredients
Main Ingredients
- 2 cups cooked chicken, shredded Use leftover rotisserie chicken for quicker preparation.
- 1 cup mixed vegetables (peas, carrots, corn) Frozen mixed vegetables can be used.
- 1 can cream of chicken soup For a homemade touch, whip up your own creamy sauce.
- 1 cup chicken broth
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon dried thyme
- Salt and pepper To taste
- 1 cup biscuits (quick baking mix or store-bought) Consider using different types of biscuits for a unique twist.
Instructions
Preparation
- Preheat your oven to 350°F (175°C).
- In a large bowl, combine the shredded chicken, mixed vegetables, cream of chicken soup, and chicken broth.
- Sprinkle in the garlic powder, onion powder, thyme, salt, and pepper. Mix everything until they are well combined.
- Transfer this chicken and vegetable mixture to a greased casserole dish.
- Spread the biscuit dough evenly over the top of the chicken mixture.
- Bake for about 25-30 minutes or until the biscuit topping is golden brown and the filling is bubbling up around the sides.
- Once done, let it cool for a few minutes before serving.
