Chicken Pot Pie Casserole
Chicken Pot Pie Casserole is a comforting, warm dish that brings together tender chicken, hearty vegetables, and flaky biscuits all in one delicious package. This recipe is perfect for busy weeknights when you want something simple yet satisfying. With its creamy filling and golden-brown topping, Chicken Pot Pie Casserole is a family favorite that everyone will love.
Recipe Information
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Servings: 8
Difficulty Level: Easy
Nutrition Information (per serving)
Calories: 320
Protein: 21g
Carbohydrates: 34g
Fat: 12g
Fiber: 2g
Sugar: 2g
Sodium: 760mg
Why Make Chicken Pot Pie Casserole
Chicken Pot Pie Casserole combines the classic flavors of a homemade pot pie into a quicker, fuss-free casserole dish. The use of frozen vegetables and pre-cooked chicken allows for a speedy preparation, making it an ideal choice for busy schedules. Not only is this dish filling and delicious, but it also offers the flexibility to customize according to your family’s preferences. You can add more vegetables, switch up the protein, or even toss in different spices to create your unique version.
How to Make Chicken Pot Pie Casserole Step by Step
Ingredients
1 can Pillsbury Grands Biscuits (8 biscuits)
2 tablespoons butter
1 small package frozen vegetable mix (carrots, peas, corn, green beans)
2 cooked, shredded chicken breasts
1 to 2 cups chicken broth
1 can cream of chicken soup (regular size)
Salt and pepper to taste
Directions
Preheat your oven to 400 degrees F (200 degrees C). In a large saucepan, melt the butter over medium heat. Add the frozen vegetable mix and cook for 5 to 7 minutes until tender. Season with salt and pepper. Stir in 1 cup of chicken broth and the can of cream of chicken soup. Let the mixture simmer for about 1 minute to thicken, adjusting salt and pepper as needed. Turn off the heat and stir in the shredded chicken until fully combined. If the mixture is too thick, add more chicken broth, up to 2 cups, to reach your desired consistency. Place the biscuits on a parchment-lined sheet pan and bake for half the time indicated on the can, around 5 to 7 minutes. Remove from the oven. Butter a 13×9 inch baking dish. Pour in the chicken and vegetable filling. Top with the partially baked biscuits, flipping them over for even cooking. Bake an additional 10 minutes, or until the biscuits are golden and the filling is bubbling. Let the casserole cool for 5 minutes before serving.
How to Serve Chicken Pot Pie Casserole
Chicken Pot Pie Casserole is delightful on its own, but you can elevate the meal with a fresh side salad or some crusty bread for a complete dinner. A light green salad dressed with a simple vinaigrette complements the richness of the casserole beautifully. For a heartier option, serve it alongside garlic mashed potatoes or roasted vegetables.
How to Store Chicken Pot Pie Casserole
Leftovers of Chicken Pot Pie Casserole can be stored in the fridge for up to 3 days in an airtight container. When reheating, you can use an oven or microwave. If you’re planning to freeze, it’s best to freeze the casserole before baking. Wrap it tightly with plastic wrap and foil; it can last up to three months in the freezer. Thaw in the refrigerator before baking.
Expert Tips for Cooking Chicken Pot Pie Casserole
- Use fresh herbs like thyme or parsley for added flavor.
- Substitute leftover turkey or rotisserie chicken for quick prep.
- Feel free to add your favorite vegetables, like mushrooms or bell peppers.
- Ensure the filling is bubbling before serving for the best texture.
- Consider serving with a drizzle of hot sauce for a spicy kick.
Delicious Variations of Chicken Pot Pie Casserole
For a spicy twist, add diced jalapeños or your favorite hot sauce to the chicken filling. If you’re looking to up the flavor profile, try a herbed version with rosemary and thyme. For a lighter option, substitute the chicken and cream of chicken soup for a variety of roasted vegetables, making it a delicious vegetarian casserole.
If you haven’t tried Chicken Pot Pie Casserole yet, now is the perfect time! With its rich flavors, ease of preparation, and ability to please a crowd, this dish is sure to become a staple in your home. Enjoy preparing this delightful meal that’s filled with love and comfort!
Chicken Pot Pie Casserole
Ingredients
Method
- Preheat your oven to 400 degrees F (200 degrees C).
- In a large saucepan, melt the butter over medium heat.
- Add the frozen vegetable mix and cook for 5 to 7 minutes until tender. Season with salt and pepper.
- Stir in 1 cup of chicken broth and the can of cream of chicken soup.
- Let the mixture simmer for about 1 minute to thicken, adjusting salt and pepper as needed.
- Turn off the heat and stir in the shredded chicken until fully combined.
- If the mixture is too thick, add more chicken broth, up to 2 cups, to reach your desired consistency.
- Place the biscuits on a parchment-lined sheet pan and bake for half the time indicated on the can, around 5 to 7 minutes.
- Butter a 13×9 inch baking dish.
- Pour in the chicken and vegetable filling.
- Top with the partially baked biscuits, flipping them over for even cooking.
- Bake an additional 10 minutes, or until the biscuits are golden and the filling is bubbling.
- Let the casserole cool for 5 minutes before serving.
