What Makes This Chicken Pot Pie Casserole So Special?
Okay, let’s be real – sometimes you just want comfort food without all the fuss. That’s where this Chicken Pot Pie Casserole shines. It’s got all the deliciousness of a traditional Chicken Pot Pie, but it’s streamlined for maximum ease. No intricate pie crusts here! We’re talking simple ingredients, a quick assembly, and a guaranteed smile on everyone’s face when they take that first bite.
Plus, it’s incredibly versatile. You can easily adapt the vegetables to suit your family’s preferences (or whatever you have lurking in the fridge!). And if you’re looking for a lighter version, you can even swap out some of the cream for chicken broth.
And while we are talking about Chicken, have you tried Chicken Cordon Bleu Casserole? It is another great way to enjoy Chicken.
Ingredients For The Best Chicken Pot Pie Casserole
Before we start, gather all your ingredients. Having everything prepped and ready to go will make the whole process even smoother!
For the Filling:
- Chicken: 2 cups cooked chicken, shredded or diced (rotisserie chicken works great!)
- Mixed Vegetables: 1 (10-ounce) package frozen mixed vegetables (peas, carrots, corn, green beans)
- Onion: 1/2 cup chopped onion
- Celery: 1/2 cup chopped celery
- Butter: 1/4 cup butter
- Flour: 1/4 cup all-purpose flour
- Chicken Broth: 1 1/2 cups chicken broth
- Heavy Cream: 1/2 cup heavy cream (or milk for a lighter version)
- Salt and Pepper: To taste
- Dried Thyme: 1/2 teaspoon dried thyme (optional, but adds a lovely flavor)
For the Biscuit Topping:
- Biscuits: 1 (16-ounce) can refrigerated biscuit dough (or your favorite homemade biscuit recipe)
- Melted Butter: 2 tablespoons melted butter (for brushing)
Tools You’ll Need
- 9×13 inch baking dish
- Large skillet or pot
- Mixing spoon
- Measuring cups and spoons
Step-by-Step Instructions: Let’s Bake!
Ready to get cooking? Here’s how to make this amazing Chicken Pot Pie Casserole:
Preparing the Filling:
- Sauté the Vegetables: Melt the butter in a large skillet or pot over medium heat. Add the chopped onion and celery and cook until softened, about 5-7 minutes.
- Make a Roux: Sprinkle the flour over the cooked vegetables and stir constantly for 1 minute. This creates a roux, which will thicken the sauce.
- Add the Liquids: Gradually whisk in the chicken broth until smooth. Then, stir in the heavy cream (or milk). Bring to a simmer, stirring constantly, until the sauce thickens slightly.
- Incorporate the Chicken and Vegetables: Add the cooked chicken, frozen mixed vegetables, salt, pepper, and thyme (if using) to the sauce. Stir well to combine.
- Simmer: Reduce the heat to low and simmer for 5-10 minutes, allowing the flavors to meld together.
Assembling the Casserole:
- Pour into Baking Dish: Pour the chicken and vegetable mixture into a greased 9×13 inch baking dish.
- Add Biscuit Topping: Arrange the biscuits evenly over the top of the filling. You can leave them whole or cut them into smaller pieces, depending on your preference.
- Brush with Butter: Brush the tops of the biscuits with the melted butter. This will help them turn golden brown and delicious.
Baking the Casserole:
- Bake: Bake in a preheated oven at 375°F (190°C) for 20-25 minutes, or until the biscuits are golden brown and the filling is bubbly.
- Rest: Let the casserole cool for a few minutes before serving. This will help the filling set up a bit.
Tips and Tricks for Pot Pie Perfection
Want to take your Chicken Pot Pie Casserole to the next level? Here are a few extra tips and tricks:
- Rotisserie Chicken is Your Friend: Save time by using pre-cooked rotisserie chicken. It’s flavorful and readily available at most grocery stores.
- Customize Your Vegetables: Feel free to swap out the mixed vegetables for your favorites. Mushrooms, potatoes, or peas would all be delicious additions.
- Add Cheese: For an extra cheesy casserole, sprinkle shredded cheddar cheese or mozzarella cheese over the filling before adding the biscuits.
- Homemade Biscuits: If you’re feeling ambitious, use your favorite homemade biscuit recipe instead of canned biscuits. Just be sure to adjust the baking time accordingly.
- Thickening Troubles?: If your filling isn’t thickening as much as you’d like, mix 1 tablespoon of cornstarch with 2 tablespoons of cold water. Stir this mixture into the filling during the last few minutes of simmering.
Variations on the Classic Chicken Pot Pie Casserole
One of the best things about this recipe is how easily you can adapt it to suit your taste. Here are a few ideas to get you started:
- Chicken and Mushroom Pot Pie Casserole: Add sliced mushrooms to the filling for an earthy flavor.
- Spicy Chicken Pot Pie Casserole: Add a pinch of cayenne pepper or a dash of hot sauce to the filling for a little kick.
- Vegetarian Pot Pie Casserole: Substitute the chicken with cooked lentils or chickpeas for a vegetarian version.
If you love chicken, you might also enjoy Rotisserie Chicken Casserole.
Serving Suggestions
This Chicken Pot Pie Casserole is a complete meal on its own, but it also pairs well with a simple side salad or some steamed vegetables. For a truly comforting meal, serve it with a side of mashed potatoes or cornbread.
Leftovers (if you have any!) can be stored in the refrigerator for up to 3 days. Reheat in the oven or microwave until warmed through.
Why This Recipe Works
This recipe is designed to be both easy and delicious. The use of canned biscuits eliminates the need for a complicated pie crust, while the simple filling ingredients create a flavorful and satisfying meal. By using a roux, the filling gets a nice, thick consistency without being overly heavy.
Looking for another creamy chicken dish? You might like Chicken Casserole.
Troubleshooting Your Chicken Pot Pie Casserole
Even with the easiest recipes, things can sometimes go awry. Here are a few common problems and how to fix them:
- Biscuits are browning too quickly: If the biscuits are browning too quickly, tent the casserole with aluminum foil during the last few minutes of baking.
- Filling is too thick: If the filling is too thick, add a little more chicken broth or milk until it reaches the desired consistency.
- Filling is too thin: If the filling is too thin, simmer it for a few extra minutes to allow it to thicken. You can also mix 1 tablespoon of cornstarch with 2 tablespoons of cold water and stir this mixture into the filling during the last few minutes of simmering.
Consider trying Chicken Spaghetti Casserole if you like chicken and casseroles.
Making Ahead and Storage
Want to get a head start on dinner? You can assemble the casserole (up to the point of baking) and store it in the refrigerator for up to 24 hours. When you’re ready to bake, simply pop it in the oven and add a few minutes to the baking time.
Leftovers should be stored in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave until warmed through.
If you’re in the mood for something similar but soupy, check out Chicken Pot Pie Soup!
Final Thoughts
This Chicken Pot Pie Casserole is truly one of those recipes that you’ll find yourself making again and again. It’s comforting, easy to customize, and always a crowd-pleaser. So gather your ingredients, preheat your oven, and get ready to enjoy a delicious and satisfying meal. Happy baking!
For a biscuit topping option, check out Chicken Pot Pie With Biscuits
Can I substitute the heavy cream in the filling for a lighter option?
Yes, you can substitute the 1/2 cup of heavy cream with milk for a lighter version of the Chicken Pot Pie Casserole.
What can I do if my Chicken Pot Pie Casserole filling is too thin?
If the filling is too thin, simmer it for a few extra minutes to allow it to thicken. You can also mix 1 tablespoon of cornstarch with 2 tablespoons of cold water and stir this mixture into the filling during the last few minutes of simmering.
Can I prepare the Chicken Pot Pie Casserole ahead of time?
Yes, you can assemble the casserole (up to the point of baking) and store it in the refrigerator for up to 24 hours. When you’re ready to bake, simply pop it in the oven and add a few minutes to the baking time.
What kind of chicken works best for this casserole?
The recipe calls for 2 cups of cooked chicken, shredded or diced. Rotisserie chicken is recommended for convenience and flavor.
Easy Chicken Pot Pie Casserole
Equipment
- 9×13 inch baking dish
- Large skillet or pot
- Mixing spoon
- Measuring cups
- Measuring spoons
- Whisk
- Oven
Ingredients
- 2 cups cooked chicken, shredded or diced
- ½ cup chopped onion
- ½ cup chopped celery
- ¼ cup butter
- ¼ cup all-purpose flour
- 1 ½ cups chicken broth
- ½ cup heavy cream
- Salt to taste
- Pepper to taste
- ½ teaspoon dried thyme optional
- 2 tablespoons melted butter
Instructions
- Preheat oven to 375°F (190°C).
- Melt the butter in a large skillet or pot over medium heat.
- Add the chopped onion and celery and cook until softened, about 5-7 minutes.
- Sprinkle the flour over the cooked vegetables and stir constantly for 1 minute.
- Gradually whisk in the chicken broth until smooth. Then, stir in the heavy cream.
- Bring to a simmer, stirring constantly, until the sauce thickens slightly.
- Add the cooked chicken, frozen mixed vegetables, salt, pepper, and thyme (if using) to the sauce. Stir well to combine.
- Reduce the heat to low and simmer for 5-10 minutes, allowing the flavors to meld together.
- Pour the chicken and vegetable mixture into a greased 9×13 inch baking dish.
- Arrange the biscuits evenly over the top of the filling.
- Brush the tops of the biscuits with the melted butter.
- Bake in a preheated oven at 375°F (190°C) for 20-25 minutes, or until the biscuits are golden brown and the filling is bubbly.
- Let the casserole cool for a few minutes before serving.
