Here is an appetizing introduction to the recipe, ranging from 350-500 characters, written before any headings. This chicken pot pie casserole is the ultimate comfort food, bringing together tender chicken, a medley of vegetables, and a creamy sauce, all topped with a golden, flaky crust. Perfect for busy weeknights or cozy family gatherings, this dish is sure to please everyone at the table. Get ready to enjoy a warm, hearty meal that will leave you feeling satisfied!
Ingredients
- 2 cups cooked chicken, shredded
- 1 cup frozen mixed vegetables (peas, carrots, corn)
- 1 can cream of chicken soup
- 1 cup chicken broth
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon dried thyme
- 1 package refrigerated pie crusts
- Salt and pepper to taste
- 1 egg, beaten (for egg wash)
Servings and Cooking Time
This recipe makes 6 servings. Preparation time is approximately 20 minutes, and cooking time is about 40 minutes, making it a total of 1 hour from start to finish.
Nutritional Value
Each serving (about 1/6 of the casserole) contains approximately 320 calories, 15g of fat, 25g of protein, 30g of carbohydrates, and 2g of fiber. This nutritional information is based on a single serving for one person.
Step-by-Step Cooking Process
- Preheat your oven to 425°F (220°C).
- In a large bowl, combine the shredded chicken, mixed vegetables, cream of chicken soup, and chicken broth.
- Add garlic powder, onion powder, thyme, salt, and pepper to the mixture.
- Stir until everything is well combined.
- Roll out one pie crust and place it in a greased casserole dish.
- Pour the chicken mixture into the crust, spreading it evenly.
- Cover the filling with the second pie crust, sealing the edges.
- Cut slits in the top crust to allow steam to escape.
- Brush the top with beaten egg for a golden finish.
- Bake in the preheated oven for 30-35 minutes or until the crust is golden brown.
Alternative Ingredients
You can easily substitute the cooked chicken with leftover turkey or rotisserie chicken for a quicker option. For a vegetarian version, use mushrooms and additional vegetables in place of chicken, along with a vegetable broth instead of chicken broth.
Serving and Pairings
This chicken pot pie casserole pairs wonderfully with a fresh green salad or garlic bread. For a heartier meal, serve it alongside mashed potatoes or steamed vegetables.
Storage and Reheating
Store any leftovers in an airtight container in the refrigerator for up to three days. To reheat, place the casserole in a preheated oven at 350°F (175°C) until warmed through. This dish can also be frozen for up to two months; thaw overnight in the fridge before reheating.
Cooking Mistakes
- Overcooking the filling can make it dry; cook just until heated through.
- Skipping the egg wash can lead to a pale crust; don’t skip it!
- Not sealing the crust edges can cause the filling to leak.
- Using too much broth can make the filling soupy; measure carefully.
- Leaving off steam vents can cause the crust to become soggy.
Helpful Tips
- For extra flavor, add fresh herbs like parsley or rosemary.
- Let the casserole cool for a few minutes before serving to set the filling.
- Use a store-bought pie crust for a quick and easy option.
- Experiment with different vegetables based on your preferences.
FAQs
Can I make this casserole ahead of time?
Yes, you can prepare the casserole in advance and refrigerate it before baking. Just add a few extra minutes to the cooking time if baking straight from the fridge.
What can I use instead of cream of chicken soup?
You can substitute with cream of mushroom soup or a homemade creamy sauce made from milk and flour for a healthier option.
How do I know when the casserole is done?
The casserole is ready when the crust is golden brown and the filling is bubbling. You can insert a knife in the center to check if it’s hot.
Can I freeze this casserole?
Absolutely! You can freeze the unbaked casserole for up to two months. Thaw in the refrigerator before baking.
What are some good side dishes to serve with this casserole?
Side dishes like steamed vegetables, a simple salad, or roasted potatoes complement the casserole nicely.
Conclusion
This chicken pot pie casserole recipe is a delightful way to bring comfort food to your dinner table. With its creamy filling and flaky crust, it’s sure to become a family favorite. Enjoy the warmth of this dish, perfect for cozy evenings and gatherings with loved ones.
Chicken Pot Pie Casserole Recipe
Ingredients
- 2 cups cooked chicken shredded
- 1 cup frozen mixed vegetables
- 1 can cream of chicken soup
- 1 cup chicken broth
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon dried thyme
- 1 package refrigerated pie crusts
- Salt and pepper to taste
- 1 egg beaten for egg wash
Instructions
- Preheat your oven to 425°F (220°C).
- In a large bowl, combine the shredded chicken, mixed vegetables, cream of chicken soup, and chicken broth.
- Add garlic powder, onion powder, thyme, salt, and pepper to the mixture.
- Stir until everything is well combined.
- Roll out one pie crust and place it in a greased casserole dish.
- Pour the chicken mixture into the crust, spreading it evenly.
- Cover the filling with the second pie crust, sealing the edges.
- Cut slits in the top crust to allow steam to escape.
- Brush the top with beaten egg for a golden finish.
- Bake in the preheated oven for 30-35 minutes or until the crust is golden brown.
