There’s something comforting about a warm chicken pot pie, especially on a chilly evening. I fondly remember my grandmother bringing her famous pot pie out of the oven, filling our home with the smell of savory chicken and herbs. We would gather around the table, our hearts and bellies full. This Easy Homemade Chicken Pot Pie Casserole means so much to me because it blends simplicity and nostalgia. I love how you can throw it together quickly and enjoy a hearty meal with loved ones. What makes it special is the flaky crust enveloping tender chicken and vegetables, making every bite feel like a warm hug.
why make this recipe
This recipe stands out for its ease and flavor. You don’t need to spend hours in the kitchen, yet you will get a delicious dish that everyone will love. It’s perfect for busy weeknights when you want a homemade meal without the hassle. Plus, it’s a great way to use leftover chicken and carry on the tradition of comfort food. You can feel good serving this wholesome meal to your family.
how to make Easy Homemade Chicken Pot Pie Casserole
Ingredients:
- 2 cups cooked chicken, shredded
- 1 cup mixed vegetables (peas, carrots, corn)
- 1 can cream of chicken soup
- 1 cup chicken broth
- 1 teaspoon dried thyme
- Salt and pepper, to taste
- 1 package refrigerated pie crusts
Directions:
- Preheat your oven to 425°F (220°C).
- In a large mixing bowl, combine the cooked chicken, mixed vegetables, cream of chicken soup, chicken broth, thyme, salt, and pepper.
- Roll out one pie crust and place it in the bottom of a casserole dish.
- Pour the chicken mixture into the crust.
- Roll out the second pie crust and place it on top of the filling. Seal the edges and cut a few slits in the top for steam to escape.
- Bake in the preheated oven for 30-35 minutes, or until the crust is golden brown.
- Let cool for a few minutes before serving.
how to serve Easy Homemade Chicken Pot Pie Casserole
Serve this dish hot, straight from the oven. It pairs wonderfully with a simple side salad or some crusty bread. Scoop generous portions onto plates and watch your family dig in with smiles!
how to store Easy Homemade Chicken Pot Pie Casserole
Once cooled, you can store leftovers in an airtight container in the refrigerator. It will last for about 3-4 days. If you plan to keep it longer, consider freezing it. For freezing, wrap it tightly in plastic wrap and then in aluminum foil; it can last for about 2-3 months.
tips to make Easy Homemade Chicken Pot Pie Casserole
- If you want to add more veggies, try including diced potatoes or bell peppers.
- For added flavor, sprinkle some grated cheese on top before baking.
- If you don’t have chicken broth, water is fine, but broth enhances the taste.
variation
You can swap the cream of chicken soup with cream of mushroom soup for a different flavor. If you prefer a twist, try using turkey or even a vegetarian mix of tofu and mushrooms.
FAQs
1. Can I use rotisserie chicken for this recipe?
Absolutely! A rotisserie chicken saves time and adds great flavor.
2. What if I don’t have pie crusts?
You can make your own pie crust using flour, butter, and water, or use puff pastry as an alternative.
3. Can this dish be made ahead of time?
Yes, you can prepare the filling and assemble the casserole ahead of time. Just refrigerate it and bake it when you’re ready.
Easy Homemade Chicken Pot Pie Casserole
Ingredients
Main Ingredients
- 2 cups cooked chicken, shredded Use leftover chicken for best results.
- 1 cup mixed vegetables (peas, carrots, corn) Frozen mixed vegetables work well.
- 1 can cream of chicken soup Can substitute with cream of mushroom soup.
- 1 cup chicken broth Enhances flavor; water can be used if necessary.
- 1 teaspoon dried thyme Fresh thyme can also be used.
- to taste Salt and pepper Adjust according to preference.
- 1 package refrigerated pie crusts Two crusts needed for the bottom and top.
Method
Preparation
- Preheat your oven to 425°F (220°C).
- In a large mixing bowl, combine the cooked chicken, mixed vegetables, cream of chicken soup, chicken broth, thyme, salt, and pepper.
- Roll out one pie crust and place it in the bottom of a casserole dish.
- Pour the chicken mixture into the crust.
- Roll out the second pie crust and place it on top of the filling. Seal the edges and cut a few slits in the top for steam to escape.
Baking
- Bake in the preheated oven for 30-35 minutes, or until the crust is golden brown.
- Let cool for a few minutes before serving.