Easy Chicken Pot Pie Casserole
Chicken Pot Pie Casserole is a comforting, family-friendly dish that’s simple and delicious. It combines tender chicken, mixed vegetables, and a creamy sauce topped with a golden crust. This version of a classic chicken pot pie comes together easily in a casserole dish, making it a perfect choice for busy weeknights or when you’re craving something cozy and filling. Let's review its history, how to make it, and some tips to ensure it turns out right!
Equipment
- A large skillet (for cooking the filling)
- A mixing bowl
- A casserole dish (around 9x13 inches)
- A spoon or spatula for mixing
- Measuring cups and spoons
Ingredients
- 3 cups cooked chicken (shredded or diced)
- 1 can (10.5 oz) cream of chicken soup
- 1 cup milk
- 2 cups frozen mixed vegetables (thawed)
- 1/2 teaspoon garlic powder
- 1/2 teaspoon dried thyme
- Salt and pepper to taste
- 1 can (16.3 oz) refrigerated biscuit dough or pie crust
- 1/2 cup shredded cheddar cheese (optional)
Instructions
- Preheat your oven to 190°C (375°F).
- In a large skillet over medium heat, mix the cream of chicken soup, milk, garlic powder, thyme, salt, and pepper. Stir in the cooked chicken and thawed mixed vegetables. Cook for 5 minutes until everything is heated through.
- Pour the chicken and vegetable mixture into a greased 9x13-inch casserole dish. Spread it out evenly.
- Open the can of biscuit dough, and place the biscuits on top of the chicken mixture. If using a pie crust, unroll it and place it on top, covering the filling.
- Bake the casserole in the preheated oven for 25-30 minutes, or until the biscuits are golden brown and the filling is bubbly. If you want to add cheese, sprinkle it on top during the last 5 minutes of baking.
- Let the casserole cool for 5 minutes before serving to allow the filling to set.