Go Back

Chicken Pot Pie Casserole

A warm, hearty chicken pot pie casserole filled with tender chicken, vibrant vegetables, and a creamy sauce. This dish is perfect for gatherings and is easy to make.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: Comfort Food
Calories: 320
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 cups cooked chicken, shredded Opt for rotisserie chicken for a shortcut.
  • 1 cup mixed vegetables (peas, carrots, corn) Fresh or frozen mixed veggies work well; avoid anything too watery.
  • 1 can cream of chicken soup For a homemade version, mix equal parts of chicken broth, milk, and flour.
  • 1 cup milk Use whole or low-fat milk.
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon dried thyme
  • Salt and pepper To taste.
  • 1 cup biscuit mix or pie crust You can swap in homemade dough or puff pastry.

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C).
  2. In a large bowl, combine the shredded chicken, mixed vegetables, cream of chicken soup, milk, garlic powder, onion powder, thyme, salt, and pepper. Stir until everything is evenly mixed.
  3. Pour the mixture into a greased casserole dish; ensure it’s spread evenly.
  4. If using biscuit mix, dollop spoonfuls on top of the chicken mix. If opting for a pie crust, roll it out, cover the casserole, and cut a few slits for steam to escape.
Baking
  1. Bake in the preheated oven for 30-35 minutes, or until the top is golden brown and the filling is bubbly.
  2. Allow to cool slightly before serving.

Notes

Store leftovers in an airtight container in the fridge for up to 4 days. You can prepare the casserole a day in advance or freeze it for up to 3 months without baking. To reheat, thaw overnight in the fridge and bake as directed.