Easy Chicken Pot Pie Casserole

Creamy Chicken Pot Pie Casserole Delight 🍗🥧✨

1. Introduction

If you’re craving a comforting and hearty dish, look no further than this creamy chicken pot pie casserole. Combining all the flavors of a traditional chicken pot pie with the ease of a casserole, this savory chicken bake is perfect for weeknights or special gatherings. Its creamy filling, flaky topping, and satisfying texture make it a crowd favorite that hits the spot every time.

2. Ingredients for this delicious chicken casserole

  • 2 cups cooked chicken, shredded or diced
  • 1 cup frozen mixed vegetables or fresh diced vegetables (carrots, peas, celery)
  • 1 can (10.5 oz) cream of chicken soup
  • 1/2 cup sour cream or Greek yogurt for added creaminess
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon dried thyme or herbs of choice
  • Salt and pepper to taste
  • 1 1/2 cups shredded cheddar cheese (or your preferred cheese)
  • 1 package refrigerated flaky biscuits or homemade biscuit dough
  • Optional: chopped parsley or chives for garnish

3. Step-by-step instructions for making this savory chicken casserole

Preparing the filling

Step 1: Mix ingredients

In a large mixing bowl, combine the cooked chicken, vegetables, cream of chicken soup, sour cream, garlic powder, onion powder, dried herbs, salt, and pepper. Stir until everything is well incorporated and the mixture is creamy.

Step 2: Assemble the casserole

Pour the chicken mixture into a greased 9×13-inch baking dish. Spread evenly to create a uniform layer. Sprinkle shredded cheese generously over the top.

Step 3: Add the biscuit topping

Separate the refrigerated biscuit dough and place the biscuits evenly over the chicken mixture. For a crispy top, brush the biscuits with melted butter if desired.

Cooking and baking

Step 4: Bake the casserole

Preheat your oven to 375°F (190°C). Bake uncovered for 20-25 minutes, or until the biscuits are golden brown and the filling is bubbly.

Step 5: Serve and garnish

Remove from the oven, garnish with chopped parsley or chives if desired, and serve hot. This creamy chicken casserole pairs beautifully with a fresh green salad or steamed vegetables.

4. Tips for storing and reheating leftovers

  • Allow the casserole to cool completely before storing.
  • Place leftovers in an airtight container and refrigerate for up to 3 days.
  • To reheat, microwave individual portions or bake uncovered at 350°F (175°C) for 15-20 minutes until heated through.

5. Serving suggestions to complement this chicken bake

This creamy chicken pot pie casserole is hearty enough on its own, but pairing it with a crisp side salad or roasted vegetables enhances the meal. For a wholesome experience, try serving with a side of roasted Brussels sprouts or a simple mixed greens salad with vinaigrette.

6. Frequently asked questions about chicken casseroles

Can I substitute cooked turkey or ham for chicken?

Absolutely! This casserole works well with cooked turkey or ham, adding a different flavor profile while maintaining its creamy, savory elements.

What if I want to make this a low-carb or keto-friendly dish?

Use cauliflower florets instead of vegetables and replace the biscuits with a low-carb biscuit or cheese crust to keep it keto-friendly while still enjoying the delicious flavors.

How long does it take to prepare this chicken casserole?

The prep time is approximately 15 minutes, with baking taking around 25 minutes, making this dish perfect for a quick, satisfying meal.

7. Kitchen tools that you might need for this recipe

8. Enjoy your delicious creamy chicken pot pie casserole!

This savory chicken casserole combines the comfort of a classic chicken pot pie with the simplicity of a casserole, creating a hearty and satisfying dish perfect for any occasion. Whether you’re a busy parent or a home cook looking to impress, this recipe is easy to customize and always a hit. Happy cooking!

9. Conclusion

In conclusion, this creamy chicken pot pie casserole is an easy-to-make, flavorful dish that brings the comfort of homemade chicken bake to your dinner table. With a simple assembly process and minimal cleanup, it’s a fantastic addition to your weekly menu. Bookmark this recipe and enjoy the delicious, hearty flavors anytime you need a cozy, satisfying meal!

Print
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A colorful chicken pot pie casserole in a white baking dish topped with golden-brown crust crumble, garnished with fresh herbs. The dish reveals tender chicken, mixed vegetables, and creamy sauce, with steam rising and a rustic wooden table background.

Creamy Chicken Pot Pie Casserole Delight

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A rich and creamy chicken pot pie casserole with a flaky topping, packed with tender chicken, mixed vegetables, and savory seasonings. An ideal dish for quick weeknight dinners or comforting family meals.

  • Total Time: 45 minutes
  • Yield: 6 servings

Ingredients

Scale
  • 2 cups cooked chicken, shredded
  • 1 cup frozen mixed vegetables
  • 1 can (10.5 oz) cream of chicken soup
  • 1/2 cup sour cream
  • 1 teaspoon garlic powder
  • 1 teaspoon dried thyme
  • Salt and pepper to taste
  • 1 package refrigerated pie crusts
  • 1/2 cup shredded cheddar cheese

Instructions

  1. Preheat oven to 375°F (190°C).
  2. In a large bowl, combine cooked chicken, vegetables, cream of chicken, sour cream, garlic powder, thyme, salt, and pepper.
  3. Transfer the mixture into a greased baking dish.
  4. Cover with one pie crust, sealing the edges and venting a few small holes.
  5. Sprinkle with shredded cheddar cheese on top.
  6. Bake for 25-30 minutes or until golden brown and bubbly.

Notes

  • You can substitute cooked turkey or ham for chicken.
  • Use gluten-free pie crust for a gluten-free version.
  • Serve with a side salad for a complete meal.
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Method: baking
  • Cuisine: American
  • Diet: comfort-food

Nutrition

  • Serving Size: 1 slice
  • Calories: 420 Kcal
  • Sugar: 5g
  • Sodium: 780mg
  • Fat: 22g
  • Saturated Fat: 10g
  • Unsaturated Fat: 10g
  • Trans Fat: 0g
  • Carbohydrates: 40g
  • Fiber: 3g
  • Protein: 25g
  • Cholesterol: 120mg

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