Chicken Pot Pie Casserole
A comforting chicken pot pie casserole that's perfect for family meals. Combining tender chicken, creamy sauce, and a golden crust, it's a dish everyone will love.
Equipment
- 1 9x13 inch baking dish
- 1 large mixing bowl
- 1 oven
Ingredients
Main Ingredients
- 2 cups cooked chicken shredded
- 2 cups mixed vegetables peas, carrots, corn
- 1 cup cream of chicken soup
- 1 cup milk
- 2 refrigerated pie crusts
Optional Ingredients
- 1 tsp dried thyme
- 1 tbsp butter melted
Instructions
Preparation
- Preheat your oven to 375°F (190°C). This ensures the casserole bakes evenly.
- Cook and shred the chicken. Poaching or baking are great methods to retain moisture.
- In a large mixing bowl, combine cream of chicken soup, milk, shredded chicken, and mixed vegetables. Stir until well mixed.
- Roll out one pie crust and place it in the bottom of a 9x13 inch baking dish. Pour the filling over the crust evenly.
- Cover the filling with the second pie crust. Trim any excess and crimp the edges to seal. Cut slits on top for steam to escape.
- Place the dish in the preheated oven and bake for 50 minutes or until the crust is golden and the filling is bubbly.
- Allow the casserole to cool for 10 minutes before serving. This will help the filling set slightly and make it easier to slice.
Serving and Storage
- Serve warm with a side salad or steamed vegetables for a complete meal.
- Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven to maintain the crust's texture.
Notes
Pro Tips: Make the casserole a day ahead to enhance flavors.
Ingredient Substitutions: Use turkey or a gluten-free crust.
How to Serve: Pair with a green salad.
Storage & Freshness: Refrigerate for up to three days.
Make-Ahead Tips: Prepare filling and refrigerate overnight.
Ingredient Substitutions: Use turkey or a gluten-free crust.
How to Serve: Pair with a green salad.
Storage & Freshness: Refrigerate for up to three days.
Make-Ahead Tips: Prepare filling and refrigerate overnight.