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Chicken Pot Pie Casserole

Chicken Pot Pie Casserole
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This Chicken Pot Pie Casserole is a warm, comforting, and easy-to-make one-dish meal filled with tender chicken, mixed vegetables, and a creamy sauce, all topped with a golden, cheesy crust. Perfect for busy weeknights or cozy family dinners, it combines classic flavors in a time-saving casserole that is customizable, kid-friendly, and hassle-free.

Ingredients

Scale

Filling Ingredients

  • 3 cups cooked chicken, shredded or cubed
  • 2 cups mixed vegetables (frozen peas, carrots, and corn)
  • 1 can (10.5 oz) condensed cream of chicken or mushroom soup
  • 1/2 cup milk or cream
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon dried thyme
  • 1 tablespoon butter or oil (for sautéing vegetables)

Topping Ingredients

  • 1 package pie crust or biscuit dough (store-bought or homemade)
  • 1 cup shredded cheddar cheese (plus extra to fold into filling if desired)
  • 2 tablespoons melted butter (for brushing topping)

Instructions

  1. Prepare the Filling: Sauté any fresh vegetables you want to include in butter or oil until tender. In a large bowl, mix the cooked chicken, sautéed vegetables, mixed frozen vegetables, condensed cream soup, milk or cream, salt, pepper, garlic powder, and thyme until well combined and creamy. Optionally, fold some shredded cheddar cheese into the filling for extra cheesiness.
  2. Assemble the Casserole: Lightly grease a baking dish and spread the filling evenly across the bottom. Make sure the mixture is well distributed for even baking.
  3. Add the Topping: Cover the filling with the pie crust or biscuit dough, sealing the edges completely to trap steam. Brush the top lightly with melted butter to ensure a golden finish after baking.
  4. Bake Until Golden: Preheat the oven to 375°F (190°C) and bake the casserole for 30 to 40 minutes, or until the crust turns golden brown and the filling is bubbly. Let the casserole cool for about 10 minutes to set before serving.

Notes

  • Use cooked chicken such as rotisserie or leftovers to save time.
  • Do not overfill the baking dish to prevent soggy crust and ensure even baking.
  • Chill the pie crust or biscuit dough before baking for a flakier, crunchier topping.
  • Fresh herbs like thyme, rosemary, or parsley can be added for enhanced flavor.
  • Allow the casserole to rest after baking for about 10 minutes so the filling firms up.

Nutrition

Keywords: Chicken pot pie casserole, comfort food, easy dinner, creamy chicken casserole, cheesy pot pie, quick casserole

Find it online: https://mealsbysarah.com/chicken-pot-pie-casserole-2/