Chicken Pot Pie Casserole Recipe
The Chicken Pot Pie Casserole is a cozy and hearty dish featuring tender chicken, mixed vegetables, and a creamy sauce, all topped with a golden, buttery crust. It’s a one-pan wonder that delivers the comforting flavors of classic chicken pot pie with less effort. Perfect for busy weeknights or a comforting weekend meal, this casserole is a family favorite and can be made ahead or customized with your favorite veggies.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Baking
- Cuisine: American
- Diet: Gluten Free
Ingredients
- Cooked chicken, shredded
- Frozen mixed vegetables (peas, carrots, corn)
- Cream of chicken soup
- Milk
- Butter
- Onion, diced
- Garlic, minced
- Salt & pepper
- Puff pastry or crescent roll dough (for topping)
- Fresh thyme (optional, for garnish)
Instructions
- Preheat oven to 375°F (190°C).
- In a skillet, melt butter and sauté diced onions and garlic until softened.
- Stir in cream of chicken soup and milk, cooking until smooth. Add salt and pepper to taste.
- Fold in shredded chicken and frozen mixed vegetables.
- Pour the mixture into a greased baking dish.
- Top with puff pastry or crescent roll dough, pressing edges to seal.
- Bake for 25-30 minutes until the crust is golden and the filling is bubbly.
- Garnish with fresh thyme and serve hot.
Notes
- Use rotisserie chicken for a quicker prep.
- You can substitute cream of chicken soup with cream of mushroom for a different flavor.
- Add herbs like thyme or rosemary for extra flavor.
Nutrition
- Serving Size: 1 portion
- Calories: 450 kcal
- Sugar: 4g
- Sodium: 900mg
Find it online: https://cookingwithsandra.com/chicken-pot-pie-casserole-recipe/