Chicken Pot Pie Casserole Recipe

If you're craving comfort food, this Chicken Pot Pie Casserole is the perfect dish! Combining tender chicken, creamy vegetables, and a flaky, golden crust, this casserole captures the classic flavors of chicken pot pie in an easy-to-make, family-friendly dish. It’s a warm, hearty meal that can be made ahead of time, making it perfect for busy weeknights or cozy weekend dinners. Let’s dive into this simple yet delicious casserole recipe that brings all the comfort of a traditional pot pie with half the effort!

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What is Chicken Pot Pie Casserole?

Chicken Pot Pie Casserole is a simplified version of the classic chicken pot pie, baked in a casserole dish. It features a creamy mixture of shredded chicken, vegetables, and a rich, savory sauce topped with either biscuits, crescent roll dough, or a puff pastry crust. This casserole is much easier to assemble than traditional individual pot pies and perfect for serving a crowd. It’s a delicious, comforting meal that’s guaranteed to be a hit with both kids and adults alike.

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Ingredients List for Chicken Pot Pie Casserole

Main Ingredients:

• Cooked Chicken: 3 cups shredded or diced (use rotisserie chicken, leftovers, or cooked breasts)
• Frozen Mixed Vegetables: 2 cups (peas, carrots, green beans, corn)
• Cream of Chicken Soup: 1 can (10.5 oz)
• Chicken Broth: 1 cup (for thinning the sauce)
• Milk: ½ cup (for extra creaminess)
• Onion: 1 small, finely diced (optional for extra flavor)
• Garlic: 2 cloves, minced (optional for flavor)
• Butter: 2 tablespoons (for sautéing the onions and garlic)
• Flour: 2 tablespoons (for thickening the sauce)
• Salt and Pepper: To taste
• Thyme or Parsley: ½ teaspoon (optional for extra flavor)
• Crescent Roll Dough: 1 can (8 oz) (you can also use biscuit dough, puff pastry, or pie crust)

Topping:

• Egg Wash: 1 egg beaten with 1 tablespoon of water (optional, for a golden finish)
• Fresh Parsley: Chopped (for garnish)

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Substitutions and Variations

There are many ways to customize this Chicken Pot Pie Casserole to fit your preferences or use what you have on hand:

Substitutions:

• Chicken: You can use turkey instead, making this a great dish for holiday leftovers. You can also use canned chicken or even cooked ground chicken for a twist.
• Vegetables: Feel free to swap the frozen mixed vegetables for fresh ones like diced carrots, celery, or potatoes. You can also use canned vegetables if needed.
• Dough: Instead of crescent roll dough, use puff pastry, pie crust, or biscuit dough. Each option will give a different texture to the top layer.
• Dairy-Free: Use dairy-free milk (like almond milk) and a dairy-free butter substitute. Make sure the crescent roll dough is also dairy-free or use a homemade biscuit recipe.

Variations:

• Cheesy Version: Add 1 cup of shredded cheddar cheese to the chicken and vegetable mixture for a cheesy twist.
• Herbed Crust: Sprinkle herbs like thyme or rosemary over the dough before baking to add extra flavor.
• Low-Carb: Replace the dough topping with a cauliflower crust or make it crustless by omitting the top layer entirely for a lighter option.

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Step-by-Step Cooking Instructions

Follow these steps to make a delicious Chicken Pot Pie Casserole:

Step 1: Preheat the Oven

• Preheat your oven to 375°F (190°C). Grease a 9x13-inch baking dish with butter or non-stick cooking spray.

Step 2: Sauté the Onions and Garlic (Optional)

• In a medium saucepan, melt 2 tablespoons of butter over medium heat. Add the diced onion and sauté for about 4-5 minutes, until soft. Add the minced garlic and cook for an additional 30 seconds until fragrant.

Step 3: Make the Sauce

• Sprinkle the flour over the onions and garlic, stirring to combine, and cook for 1 minute to eliminate the raw flour taste.
• Slowly whisk in the chicken broth and milk, stirring constantly until the sauce thickens, about 3-4 minutes.
• Stir in the can of cream of chicken soup, season with salt, pepper, and herbs like thyme or parsley, and let it simmer for 2-3 minutes.

Step 4: Add the Chicken and Vegetables

• Stir the shredded or diced cooked chicken and frozen vegetables into the creamy sauce, mixing everything together until well combined. Let the mixture heat through for 2-3 minutes.

Step 5: Assemble the Casserole

• Pour the chicken and vegetable mixture into the prepared 9x13-inch baking dish. Spread it out evenly with a spatula.

Step 6: Add the Dough Topping

• Unroll the crescent roll dough (or pie crust, puff pastry, or biscuits) and place it over the chicken mixture. If using crescent roll dough, pinch the seams together to create a smooth crust. If using biscuits, place them evenly over the top of the casserole.
• For a golden finish, brush the dough with the egg wash.

Step 7: Bake the Casserole

• Bake the casserole in the preheated oven for 20-25 minutes, or until the crust is golden brown and cooked through. If the top starts to brown too quickly, cover it loosely with foil.

Step 8: Cool and Serve

• Let the casserole cool for 5 minutes before serving. Garnish with fresh chopped parsley if desired, and enjoy!

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How to Cook Chicken Pot Pie Casserole: A Step-by-Step Guide

1. Sauté the Onions and Garlic:

This step is optional but adds a great depth of flavor to the dish. Sautéing the onions and garlic until soft enhances the overall taste of the casserole.

2. Make the Creamy Sauce:

Creating a roux with butter and flour thickens the sauce and gives it a rich, creamy texture. Whisk the broth and milk slowly to avoid lumps and cook until the sauce is smooth and velvety.

3. Add the Chicken and Vegetables:

Stirring in the cooked chicken and frozen vegetables makes this casserole filling and hearty. Make sure the vegetables are thawed, or cook them briefly to avoid excess water in the casserole.

4. Add the Dough Topping:

The dough topping is what makes this casserole reminiscent of a classic chicken pot pie. Whether using crescent roll dough, pie crust, or puff pastry, the top layer will turn golden and flaky during baking.

5. Bake to Golden Perfection:

Bake until the dough is golden brown and flaky, ensuring it’s cooked through and crispy. If the top browns too quickly, loosely cover with foil to prevent burning.

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Common Mistakes to Avoid

• Not Thickening the Sauce: Be sure to let the sauce thicken before adding it to the baking dish. If the sauce is too thin, the casserole will turn out watery.
• Using Cold Vegetables: If using frozen vegetables, make sure they are thawed or partially cooked before adding them to the casserole. Cold vegetables can release water as they bake, making the dish too runny.
• Overcooking the Dough: Keep an eye on the casserole as it bakes. If the crust is browning too quickly, cover it with foil to prevent burning while the filling finishes cooking.

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Serving and Presentation Tips

How to Serve Chicken Pot Pie Casserole:

• Serve Hot: This casserole is best served piping hot, with the crust golden and flaky and the filling warm and creamy.
• Pair with a Salad: Serve with a side salad, such as a simple green salad with a vinaigrette, to balance the richness of the dish.
• Add a Bread Side: If you want to make the meal even heartier, serve with warm dinner rolls or garlic bread.

Presentation Ideas for Chicken Pot Pie Casserole:

• Garnish with Herbs: Sprinkle fresh chopped parsley or thyme over the top of the casserole before serving for a pop of color and fresh flavor.
• Serve in Ramekins: For an elevated presentation, serve the casserole in individual ramekins or small baking dishes for a personal pot pie experience.
• Family Style: Serve straight from the baking dish for a cozy, family-style meal.

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Chicken Pot Pie Casserole Recipe Tips

• Make-Ahead Tip: Assemble the casserole up to a day ahead, cover it tightly with foil, and store it in the fridge. When ready to bake, let it sit at room temperature for 15 minutes, then bake as directed.
• Freezer-Friendly: You can freeze this casserole before baking. Assemble the casserole, cover it tightly with plastic wrap and foil, and freeze for up to 3 months. To bake, thaw in the fridge overnight and bake as directed.
• Leftovers: Store leftovers in an airtight container in the fridge for up to 3 days. Reheat individual portions in the microwave or oven until heated through.

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Frequently Asked Questions (FAQs)

Q: Can I use fresh vegetables instead of frozen?
A: Absolutely! You can use fresh vegetables like carrots, peas, and green beans. Just sauté them with the onions until tender before adding them to the casserole.

Q: Can I make this casserole gluten-free?
A: Yes! Use gluten-free flour for the sauce and a gluten-free pie crust or biscuit dough for the topping.

Q: Can I use canned chicken?
A: Yes, canned chicken can be used in a pinch. Just make sure to drain it well and shred it before adding it to the casserole.

Q: Can I use puff pastry instead of crescent rolls?
A: Yes, puff pastry works wonderfully and gives the casserole a flakier, more luxurious crust. Just roll it out and place it on top of the filling before baking.

Q: How can I make the dish lighter?
A: To lighten up the casserole, use low-fat milk, light cream of chicken soup, and reduced-fat crescent roll dough or pie crust.

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Conclusion

This Chicken Pot Pie Casserole is the ultimate comfort food, perfect for cozy family dinners or special gatherings. With its rich, creamy filling and golden, flaky crust, it’s a delicious, satisfying meal that’s both easy to make and incredibly flavorful. Whether you’re looking for a simple weeknight dinner or a dish to impress, this casserole has all the classic flavors of chicken pot pie in an easy, crowd-pleasing format. Give it a try and enjoy the warmth and comfort it brings to your table!

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