If you’re looking for a heartwarming dish that brings comfort and joy to your dinner table, look no further than this chicken pot pie casserole. With its savory filling and golden crust, this recipe is a family favorite that’s perfect for weeknight dinners or special occasions. Get ready to indulge in a dish that combines the flavors of classic pot pie with the ease of a casserole!
Ingredients
Here is the list of ingredients.
Servings and Cooking Time
This recipe serves 6 people, with a preparation time of 30 minutes and a cooking time of 40 minutes.
Nutritional Value
Each serving (1/6 of the casserole) contains approximately 450 calories, 20g of fat, 30g of carbohydrates, and 30g of protein. This is based on one serving for one person.
Step-by-Step Cooking Process
- Preheat your oven to 400°F (200°C).
- In a large skillet, melt 2 tablespoons of butter over medium heat.
- Add 1 chopped onion and sauté until translucent.
- Stir in 2 cups of mixed vegetables (carrots, peas, corn) and cook for 5 minutes.
- Add 3 cups of cooked, shredded chicken to the skillet.
- Pour in 1 can of cream of chicken soup and stir until well combined.
- Season the mixture with salt, pepper, and thyme to taste.
- Transfer the filling into a greased casserole dish.
- Cover the filling with a pre-made pie crust, sealing the edges.
- Cut slits in the top crust for steam to escape.
- Bake for 30-35 minutes, until the crust is golden brown.
Alternative Ingredients
You can substitute rotisserie chicken for homemade cooked chicken to save time. Additionally, use frozen vegetables instead of fresh for convenience. Dairy-free options are available by using coconut milk in place of cream of chicken soup.
Serving and Pairings
This chicken pot pie casserole pairs wonderfully with a crisp green salad or garlic bread. For a comforting meal, serve it alongside mashed potatoes or steamed vegetables.
Storage and Reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, cover with foil and bake at 350°F (175°C) until warmed through. This casserole can also be frozen for up to 2 months; let it cool completely before freezing.
Cooking Mistakes
- Don’t skip pre-cooking the chicken; raw chicken can lead to uneven cooking.
- Avoid overcooking the vegetables to maintain their texture.
- Ensure the casserole is sealed well to prevent a soggy crust.
- Don’t forget to cut slits in the top crust for steam; otherwise, it may bubble over.
- Double-check your oven temperature for even baking.
Helpful Tips
- Use a deep dish for more filling.
- Season the filling to your taste preferences.
- Let the casserole sit for a few minutes before serving for easier slicing.
- Experiment with different herbs for unique flavor profiles.
FAQs
Can I make this recipe ahead of time?
Yes, you can prepare the filling and store it separately from the crust in the refrigerator. Assemble and bake when ready to serve.
What can I use instead of cream of chicken soup?
You can use homemade white sauce or a dairy-free alternative like coconut cream mixed with broth for a lighter option.
How can I add more flavor to the casserole?
Try adding garlic, rosemary, or a splash of white wine to the filling for extra flavor depth.
Is this recipe kid-friendly?
Absolutely! Most kids love the flavors of chicken pot pie, making it a perfect dish for family meals.
Can I use frozen chicken for this recipe?
It’s best to use cooked chicken, but if using frozen, ensure it’s fully cooked and shredded before adding it to the dish.
Conclusion
This chicken pot pie casserole recipe is an easy and delicious way to enjoy a classic comfort food. With its rich flavors and satisfying textures, it’s sure to become a beloved dish in your home. Enjoy the warmth and nostalgia it brings to your family gatherings!
Chicken Pot Pie Casserole Recipe
Ingredients
- 2 tablespoons butter
- 1 onion chopped
- 2 cups mixed vegetables carrots, peas, corn
- 3 cups cooked chicken shredded
- 1 can cream of chicken soup
- Salt and pepper to taste
- 1 teaspoon dried thyme
- 1 pre-made pie crust
Instructions
- Preheat your oven to 400°F (200°C).
- In a large skillet, melt the butter over medium heat.
- Add the chopped onion and sauté until translucent.
- Stir in the mixed vegetables and cook for 5 minutes.
- Add the shredded chicken and cream of chicken soup, stirring until well combined.
- Season with salt, pepper, and thyme.
- Transfer the mixture to a greased casserole dish.
- Cover with the pie crust, sealing the edges.
- Cut slits in the top crust for steam to escape.
- Bake for 30-35 minutes until the crust is golden brown.
