Craving a hearty and satisfying dish? This chicken pot pie casserole recipe is the perfect solution! Combining tender chicken, fresh vegetables, and a flaky crust, it’s like a warm hug in a bowl. Easy to prepare and perfect for any occasion, this casserole will become a family favorite in no time. Let’s dive into the details and make your kitchen smell amazing!
Ingredients
- 2 cups cooked chicken, shredded
- 1 cup frozen mixed vegetables (peas, carrots, corn)
- 1 can cream of chicken soup
- 1 cup chicken broth
- 1 tsp onion powder
- 1 tsp garlic powder
- 1 tsp dried thyme
- Salt and pepper to taste
- 1 package refrigerated pie crusts
- 1 egg, beaten (for egg wash)
Servings and Cooking Time
This recipe makes 6 servings. Preparation time is approximately 15 minutes, and cooking time is around 30 minutes.
Nutritional Value
Per serving (1/6 of the casserole):
– Calories: 350
– Protein: 25g
– Carbohydrates: 30g
– Fat: 15g
– Fiber: 3g
This nutritional information is based on one serving.
Step-by-Step Cooking Process
- Preheat your oven to 425°F (220°C).
- In a large bowl, mix the shredded chicken, frozen vegetables, cream of chicken soup, and chicken broth.
- Add onion powder, garlic powder, thyme, salt, and pepper to the mixture.
- Transfer the mixture into a greased 9-inch pie dish.
- Roll out one pie crust and place it over the filling, pressing the edges to seal.
- Cut slits in the top crust to allow steam to escape.
- Brush the top with beaten egg for a golden finish.
- Bake in the preheated oven for 25-30 minutes, or until the crust is golden brown.
- Let it cool for a few minutes before serving.
- Enjoy your delicious chicken pot pie casserole warm!
Alternative Ingredients
You can substitute cooked chicken with turkey or even a plant-based protein for a vegetarian option. Use fresh vegetables instead of frozen for a fresher taste. Cream of mushroom soup can replace cream of chicken soup for a different flavor profile.
Serving and Pairings
This chicken pot pie casserole pairs wonderfully with a simple green salad or steamed broccoli. A side of crusty bread can also complement the dish, perfect for soaking up any extra sauce.
Storage and Reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place in the oven at 350°F (175°C) until warmed through, about 15-20 minutes. This casserole can be frozen before baking; just thaw and bake when ready.
Cooking Mistakes
- Not sealing the pie crust properly can lead to spilling.
- Using too much liquid can make the filling soupy.
- Overcooking can result in a soggy crust.
- Skipping the egg wash can lead to a pale crust.
- Not letting it cool before cutting can make serving messy.
Helpful Tips
- Use rotisserie chicken for a quicker option.
- Experiment with different herbs for added flavor.
- Let the casserole cool for easier slicing.
- Cover with foil if the crust browns too quickly.
FAQs
Can I make this casserole ahead of time?
Yes, you can prepare the filling and assemble the casserole a day in advance. Just cover it tightly and refrigerate until you’re ready to bake.
What can I serve with chicken pot pie casserole?
This dish pairs well with a light salad or steamed vegetables. You might also enjoy it with garlic bread or biscuits on the side.
Can I use a different type of meat?
Absolutely! You can substitute chicken with turkey, beef, or even a meat substitute for a vegetarian option.
How do I store leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave before serving.
Is it possible to freeze the casserole?
Yes, you can freeze the unbaked casserole. Just wrap it tightly in plastic wrap and aluminum foil. Bake from frozen, adding extra time to the cooking duration.
Conclusion
This chicken pot pie casserole recipe is not just a meal; it’s a comforting experience that brings family together. Easy to make and packed with flavor, it’s a dish you’ll want to enjoy time and again. Perfect for weeknight dinners or special occasions, this casserole will surely delight everyone at the table.

Chicken Pot Pie Casserole Recipe
Ingredients
- 2 cups cooked chicken shredded
- 1 cup frozen mixed vegetables
- 1 can cream of chicken soup
- 1 cup chicken broth
- 1 tsp onion powder
- 1 tsp garlic powder
- 1 tsp dried thyme
- Salt and pepper to taste
- 1 package refrigerated pie crusts
- 1 egg beaten
Instructions
- Preheat your oven to 425°F (220°C).
- In a large bowl, mix the shredded chicken, frozen vegetables, cream of chicken soup, and chicken broth.
- Add onion powder, garlic powder, thyme, salt, and pepper to the mixture.
- Transfer the mixture into a greased 9-inch pie dish.
- Roll out one pie crust and place it over the filling, pressing the edges to seal.
- Cut slits in the top crust to allow steam to escape.
- Brush the top with beaten egg for a golden finish.
- Bake in the preheated oven for 25-30 minutes, or until the crust is golden brown.
- Let it cool for a few minutes before serving.
- Enjoy your delicious chicken pot pie casserole warm!