Craving a warm and comforting meal? This chicken pot pie casserole recipe is just what you need! It’s a delightful fusion of tender chicken, fresh vegetables, and a buttery crust that will warm your heart. Perfect for family gatherings or a cozy weeknight dinner, this dish is easy to make and even easier to enjoy. Let’s dive into the ingredients and cooking process to create this delicious casserole!
Ingredients
– 2 cups cooked chicken, shredded
– 1 cup frozen peas and carrots
– 1 cup diced potatoes
– 1/2 cup chopped onion
– 1/2 cup celery, diced
– 1 can cream of chicken soup
– 1 cup chicken broth
– 1 tsp garlic powder
– 1 tsp thyme
– Salt and pepper to taste
– 1 package refrigerated pie crusts
Servings and Cooking Time
This recipe serves 6 people. Preparation time is approximately 20 minutes, and cooking time is around 45 minutes.
Nutritional Value
Each serving (1/6 of the casserole) contains approximately:
– Calories: 350
– Protein: 20g
– Fat: 18g
– Carbohydrates: 30g
– Fiber: 3g
Step-by-Step Cooking Process
1. Preheat the oven to 425°F (220°C).
2. In a large mixing bowl, combine the shredded chicken, frozen peas and carrots, diced potatoes, chopped onion, and celery.
3. Add the cream of chicken soup and chicken broth to the mixture.
4. Season with garlic powder, thyme, salt, and pepper. Stir until fully mixed.
5. Roll out one pie crust and fit it into a 9-inch casserole dish.
6. Pour the chicken mixture on top of the crust, spreading evenly.
7. Roll out the second pie crust and place it over the filling, sealing the edges.
8. Cut slits in the top crust for steam to escape.
9. Bake in the preheated oven for 30-35 minutes, or until the crust is golden brown.
10. Let it cool for a few minutes before serving.
Alternative Ingredients
You can easily substitute cooked turkey for chicken or use gluten-free pie crusts for a gluten-free option. Additionally, feel free to add your favorite vegetables, such as green beans or corn, for added flavor and nutrition.
Serving and Pairings
This chicken pot pie casserole pairs perfectly with a fresh garden salad or some crusty bread. For a complete meal, consider serving it with mashed potatoes or steamed green beans.
Storage and Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. You can reheat the casserole in the oven at 350°F (175°C) until warmed through. This dish can also be frozen before baking; just add an extra 10 minutes to the cooking time if baking from frozen.
Cooking Mistakes
– Avoid overcooking the chicken before adding it to the casserole.
– Don’t skip the seasoning; it enhances the flavor significantly.
– Ensure the crust is sealed well to prevent leaks.
– Let the casserole cool slightly before cutting to avoid mushiness.
– Use fresh ingredients for the best taste.
Helpful Tips
– For a richer flavor, sauté the onions and celery before mixing.
– Consider adding a splash of white wine for depth.
– Customize the vegetables based on seasonal availability.
– Make it a day ahead to enhance flavors overnight.
FAQs
Can I use rotisserie chicken for this recipe?
Absolutely! Using rotisserie chicken is a great time-saver and adds fantastic flavor.
How long can I store leftovers?
Leftovers can be stored in the refrigerator for up to 3 days in an airtight container.
Can I make this casserole ahead of time?
Yes, you can prepare it a day in advance and bake it when ready to serve.
What can I substitute for cream of chicken soup?
You can use homemade white sauce or cream of mushroom soup as a substitute.
Is this recipe suitable for freezing?
Yes, you can freeze the assembled casserole before baking. Just add extra baking time if cooking from frozen.
Conclusion
This chicken pot pie casserole recipe is sure to become a family favorite! With its comforting flavors and easy preparation, it’s perfect for any occasion. Enjoy this hearty meal that brings warmth and satisfaction to your table!
Chicken Pot Pie Casserole Recipe
Ingredients
- 2 cups cooked chicken shredded
- 1 cup frozen peas and carrots
- 1 cup diced potatoes
- 1/2 cup chopped onion
- 1/2 cup celery diced
- 1 can cream of chicken soup
- 1 cup chicken broth
- 1 tsp garlic powder
- 1 tsp thyme
- Salt and pepper to taste
- 1 package refrigerated pie crusts
Instructions
- Preheat the oven to 425°F (220°C).
- In a large mixing bowl, combine the shredded chicken, frozen peas and carrots, diced potatoes, chopped onion, and celery.
- Add the cream of chicken soup and chicken broth to the mixture.
- Season with garlic powder, thyme, salt, and pepper. Stir until fully mixed.
- Roll out one pie crust and fit it into a 9-inch casserole dish.
- Pour the chicken mixture on top of the crust, spreading evenly.
- Roll out the second pie crust and place it over the filling, sealing the edges.
- Cut slits in the top crust for steam to escape.
- Bake in the preheated oven for 30-35 minutes, or until the crust is golden brown.
- Let it cool for a few minutes before serving.