There’s something truly comforting about a warm slice of Chicken Pot Pie, especially when it comes in the form of a casserole. This Easy Homemade Chicken Pot Pie Casserole is my go-to for quick weeknight meals. Utilizing convenient ingredients like canned chicken and frozen veggies, it strikes the perfect balance between ease and heartiness. Whether it’s a chilly evening or a family gathering, this dish fills your home with cozy aromas and brings everyone around the table.
Why you’ll love this dish
This Chicken Pot Pie Casserole is not only delicious but also incredibly practical. It brings together pantry staples that you likely already have on hand, making it a budget-friendly option for many families. If you’re managing a busy schedule, this recipe can be put together in about an hour, from start to finish. It’s perfect for weeknight dinners that can appeal to both kids and adults alike, bridging the gap between convenience and home-cooked comfort.
“This casserole is a lifesaver! My kids devoured it, and I loved how simple it was to make.” – Happy Home Cook
Preparing Easy Homemade Chicken Pot Pie Casserole
Making this casserole is straightforward and rewarding. You’ll start by mixing the filling in a bowl, then bake it covered with a flaky crust. This simplicity makes it approachable for novice cooks. Plus, the aroma of it baking will make your kitchen feel like home.
Key ingredients
Gather the following items to create this delightful casserole:
- 2 cups canned chicken, drained
- 1 cup cooked rice
- 1 can cream of chicken soup
- 1 cup frozen mixed vegetables
- 1 cup shredded cheese
- 1 cup milk
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Salt and pepper to taste
- 1 package refrigerated pie crusts or puff pastry
If you’re looking for substitutions, rotisserie chicken can be an excellent swap for the canned chicken, while brown rice adds a nutty flavor if you prefer a whole grain approach.
Step-by-step instructions
- Preheat your oven to 375°F (190°C).
- In a large bowl, combine the canned chicken, cooked rice, cream of chicken soup, frozen vegetables, shredded cheese, milk, garlic powder, onion powder, and salt and pepper.
- Roll out the pie crusts or puff pastry in a baking dish, ensuring an even layer.
- Pour the chicken mixture over the crust.
- Cover with another layer of pie crust or puff pastry, and remember to cut slits in the top for ventilation.
- Bake in your preheated oven for 30-35 minutes, or until the crust is beautifully golden brown.
- Let it cool slightly before serving. Enjoy your comforting Chicken Pot Pie Casserole!
Best ways to enjoy it
Serving this casserole is a delight! You can slice it into squares for a casual family meal, or serve individual portions garnished with fresh herbs. Pairing it with a simple side salad or some buttery garlic bread elevates the meal without much effort.
Storage and reheating tips
To keep leftovers fresh, allow the casserole to cool completely before storing it in an airtight container in the fridge. It can last up to 3-4 days. If you want to freeze it, cover it tightly with plastic wrap and then foil to maintain its quality for up to two months. When reheating, use the oven for best results, as it will maintain the crust’s flakiness.
Helpful cooking tips
- Use cooking spray when preparing your baking dish to prevent sticking.
- For more flavor, consider sautéing some onions or garlic before mixing them with the filling.
- If you want to make it less creamy, you can use a low-fat version of the cream of chicken soup or replace part of the soup with vegetable stock.
Creative twists
Feeling adventurous? Try adding different vegetables such as broccoli or mushrooms. For a twist on classic flavors, you could mix in some cooked beef or swap the cheese for a different variety like pepper jack for a little heat.
Common questions
How long does it take to prepare this Chicken Pot Pie Casserole?
From prep to baking, you can expect this dish to take around 1 hour.
Can I use fresh chicken instead of canned?
Absolutely! Cooked and shredded rotisserie chicken or even leftovers work perfectly here. Just ensure it’s fully cooked before mixing it in.
Is this casserole freezer-friendly?
Yes, it stores well in the freezer. Just remember to let it cool completely before packing it away.
PrintEasy Homemade Chicken Pot Pie Casserole
A comforting chicken pot pie casserole that’s easy to prepare and perfect for busy weeknight dinners.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 4 servings 1x
- Category: Casserole
- Method: Baking
- Cuisine: American
- Diet: Non-Vegetarian
Ingredients
- 2 cups canned chicken, drained
- 1 cup cooked rice
- 1 can cream of chicken soup
- 1 cup frozen mixed vegetables
- 1 cup shredded cheese
- 1 cup milk
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Salt and pepper to taste
- 1 package refrigerated pie crusts or puff pastry
Instructions
- Preheat your oven to 375°F (190°C).
- In a large bowl, combine the canned chicken, cooked rice, cream of chicken soup, frozen vegetables, shredded cheese, milk, garlic powder, onion powder, and salt and pepper.
- Roll out the pie crusts or puff pastry in a baking dish, ensuring an even layer.
- Pour the chicken mixture over the crust.
- Cover with another layer of pie crust or puff pastry, and remember to cut slits in the top for ventilation.
- Bake in your preheated oven for 30-35 minutes, or until the crust is beautifully golden brown.
- Let it cool slightly before serving.
Notes
For added flavor, sauté onions or garlic before mixing them with the filling. Use low-fat cream of chicken soup for a lighter version.
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 600mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 20g
- Cholesterol: 60mg
