Why Make This Recipe
Chicken pot pie casserole is a comforting and easy dish that brings warmth to any meal. It combines tender chicken, hearty vegetables, and creamy goodness all under a golden, flaky puff pastry. This dish is perfect for a family dinner or any occasion when you want something delicious without spending all day in the kitchen.
How to Make Easy Chicken Pot Pie Casserole
Ingredients:
- 3 cups cooked chicken, shredded or chopped
- 2 cups mixed vegetables (peas, carrots, corn)
- 1 cup diced cooked potatoes
- 1 can (10.5 oz) cream of chicken soup
- 1/2 cup milk
- 1 sheet puff pastry, thawed
- 1 egg, beaten (for egg wash)
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon garlic powder
- 1/2 teaspoon dried thyme
Directions:
- Preheat the oven to 400°F (200°C) and grease a 9×13-inch baking dish.
- In a large bowl, combine the chicken, mixed vegetables, potatoes, cream of chicken soup, milk, salt, pepper, garlic powder, and thyme.
- Spread the filling evenly in the prepared baking dish.
- Lay the thawed puff pastry over the filling and trim as necessary. Cut slits in the pastry for steam to escape.
- Brush the pastry with beaten egg for a golden finish.
- Bake for 25–30 minutes until puffed and golden brown.
- Let cool for 5–10 minutes before serving.
How to Serve Easy Chicken Pot Pie Casserole
This casserole is best served warm. You can dish it out into bowls or let everyone serve themselves right from the baking dish. Pair it with a simple green salad or some crusty bread for a complete meal.
How to Store Easy Chicken Pot Pie Casserole
If you have leftovers, allow the casserole to cool completely. Cover it well with plastic wrap or transfer it to an airtight container. It can be stored in the refrigerator for up to 3 days. If you want to keep it longer, you can freeze it for up to 2 months. Just make sure to thaw it in the fridge before reheating.
Tips to Make Easy Chicken Pot Pie Casserole
- For extra flavor, use rotisserie chicken.
- Feel free to mix and match your favorite vegetables.
- If you are short on time, you can use frozen vegetables instead of fresh ones.
Variation
You can replace the cream of chicken soup with cream of mushroom soup for a different flavor. You can also add herbs like rosemary or parsley for a fresh taste.
FAQs
Can I use store-bought chicken?
Yes, you can use rotisserie chicken or any pre-cooked chicken to save time.
Can I freeze this casserole?
Yes, this casserole freezes well. Just be sure to let it cool completely before freezing.
How do I reheat leftovers?
You can reheat leftovers in the oven at 350°F (175°C) until warmed through, or microwave individual portions.
Chicken Pot Pie Casserole
Ingredients
Main Ingredients
- 3 cups cooked chicken, shredded or chopped For extra flavor, consider using rotisserie chicken.
- 2 cups mixed vegetables (peas, carrots, corn) You can also use frozen vegetables.
- 1 cup diced cooked potatoes
- 1 can cream of chicken soup (10.5 oz) Can be replaced with cream of mushroom soup for a different flavor.
- 1/2 cup milk
- 1 sheet puff pastry, thawed
- 1 egg beaten For egg wash
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon garlic powder
- 1/2 teaspoon dried thyme Feel free to add other herbs like rosemary or parsley.
Instructions
Preparation
- Preheat the oven to 400°F (200°C) and grease a 9×13-inch baking dish.
- In a large bowl, combine the chicken, mixed vegetables, potatoes, cream of chicken soup, milk, salt, pepper, garlic powder, and thyme.
- Spread the filling evenly in the prepared baking dish.
- Lay the thawed puff pastry over the filling and trim as necessary. Cut slits in the pastry for steam to escape.
Baking
- Brush the pastry with beaten egg for a golden finish.
- Bake for 25–30 minutes until puffed and golden brown.
- Let cool for 5–10 minutes before serving.