Chicken Pot Pie Casserole

$- 2 cups cooked chicken, shredded - 1 cup frozen mixed vegetables (peas, carrots, corn) - 1 cup cream of chicken soup - 1 cup chicken broth - 1 teaspoon garlic powder - 1 teaspoon onion powder - 1 teaspoon dried thyme - 1 cup cheddar cheese, shredded - 1 package refrigerated pie crusts (2 crusts) - Salt and pepper to taste - 2 tablespoons fresh parsley, chopped (for garnish) To make chicken pot pie casserole, you begin with your main star: chicken. I love using cooked chicken because it saves time. You can shred it easily. Next, add frozen mixed vegetables. They bring color and texture. I often use peas, carrots, and corn for a nice blend. For creaminess, we need cream of chicken soup and chicken broth. These ingredients create a rich sauce. Don't forget the seasonings! Garlic powder, onion powder, and dried thyme add great flavor. Lastly, we have cheddar cheese. It melts beautifully and gives a nice, cheesy taste. The pie crusts are essential for that classic pot pie feel. They form the base and top, creating a perfect, flaky crust. - Cream of chicken soup alternatives: Use homemade white sauce or dairy-free options like coconut cream. - Cheddar cheese alternatives: Try mozzarella for a mild taste or pepper jack for some heat. These substitutions keep your casserole tasty while catering to your diet. You can mix and match based on what you have at home. - Casserole dish - Mixing bowl - Oven For tools, you'll need a casserole dish. A 9x13 inch dish works great. It holds all the filling and crust well. A mixing bowl is also key for combining all your ingredients. Finally, the oven does the magic. Preheating it ensures that your casserole bakes evenly. Gather these items, and you're ready to create a delicious chicken pot pie casserole. For the full recipe, check out the details above. First, preheat your oven to 375°F (190°C). This step is key to getting a crispy crust. Next, gather your chicken and vegetables. If you have cooked chicken, shred it into bite-sized pieces. For the veggies, I like to use a mix of peas, carrots, and corn from the freezer. They save time and add great color. In a large mixing bowl, combine the shredded chicken and frozen vegetables. Add the cream of chicken soup and chicken broth. Sprinkle in garlic powder, onion powder, and thyme. Mix everything well until all the ingredients coat each other evenly. Don't forget to season with salt and pepper to taste. For an extra cheesy touch, fold in half of the shredded cheddar cheese. Take one pie crust from your package and roll it out. Place it in a 9x13 inch casserole dish. Gently press it into the bottom and sides. Now, pour the chicken mixture over the crust, spreading it evenly. Roll out the second pie crust and cover the filling. Seal the edges by crimping them with a fork or your fingers. Cut a few slits in the top crust for steam to escape. Finally, sprinkle the remaining cheddar cheese on top for that golden finish. Place your casserole in the preheated oven. Bake for 30-35 minutes, or until the crust turns golden brown and the filling bubbles. Once it’s done, take it out of the oven and let it sit for about 10 minutes. This resting time helps the filling set. Before serving, garnish with fresh parsley for a pop of color. Enjoy your Chicken Pot Pie Casserole! For the complete recipe, see the Full Recipe section. To get that golden crust, start by using a good-quality pie crust. Roll it out evenly. Before baking, brush the top with an egg wash. This gives a nice shine. For flavor enhancements, add a pinch of smoked paprika or cayenne pepper. This adds warmth without overpowering the dish. Fresh herbs like thyme or rosemary can also boost flavor. Overfilling the crust can lead to mess. Make sure to leave some space at the top for the filling to expand. Not sealing the edges properly can cause leaks. Crimp or pinch the edges well. This keeps the filling inside and makes it look nice. Pair your casserole with a fresh green salad. The crunch balances the creamy filling. You can also serve it with warm bread for a hearty meal. For plate presentation, cut the casserole into squares before serving. Garnish with chopped parsley for color. This makes it look inviting and delicious. For the full recipe, check out the details provided above. Enjoy your cooking! {{image_2}} You can easily swap chicken for turkey or beef. Turkey gives a nice, rich taste. It works well for holiday meals or when you have leftovers. Beef can add a hearty touch, making the dish more filling. Just cook it until brown before adding to the casserole. For a vegetarian option, use hearty vegetables or beans. Chickpeas, lentils, or even mushrooms work great. They add protein and flavor while keeping the dish meat-free. Change up the seasonings to suit your taste. Instead of thyme, try rosemary or sage. These herbs add a different twist to the flavor. You can also mix in some dried herbs like basil or oregano for a fresh touch. Adding spices can elevate your casserole too. A pinch of paprika or cayenne pepper gives a nice kick. If you like it spicy, add some crushed red pepper. For a sweeter note, try a hint of nutmeg. You can cook this casserole in different ways. If you prefer a slow cooker, set it on low for about 6 hours. Just mix all ingredients and let it cook. This method makes the chicken super tender. For a quick meal, use an Instant Pot. Cook on high pressure for about 10 minutes. Then, use a quick release to save time. Both methods retain the flavor and make dinner easy. For more details, check the Full Recipe for a tasty chicken pot pie casserole. To keep your chicken pot pie casserole fresh, store it properly. First, let it cool to room temperature. Then, place it in an airtight container. You can refrigerate it for up to three days. If you want to keep it longer, freeze it. Wrap the casserole tightly in plastic wrap and then in foil. This can last for up to three months in the freezer. When you’re ready to enjoy leftovers, reheat them correctly. The best way is to use the oven. Preheat your oven to 350°F (175°C). Place the casserole in a baking dish and cover it with foil. Heat for about 25-30 minutes or until warmed through. You can also use a microwave, but the oven keeps the crust crispy. In the fridge, your chicken pot pie casserole lasts for about three days. After that, it may spoil. Check for signs like a sour smell or mold. If you see any of these, it’s best to toss it out. Always trust your nose and eyes when checking food! You can make your own soup at home. Combine chicken broth, milk, and flour. Stir until smooth and cook until thick. This gives you a fresh, tasty alternative. If you prefer store-bought options, you can use cream of mushroom soup. It adds a unique flavor and works well in this recipe. Yes, you can! Puff pastry is a great choice. It adds a flaky and light texture. Just roll it out and place it over the filling. Biscuit dough is another option. It gives a nice, soft topping. Just flatten it and lay it over the filling before baking. Look for a golden crust on top. This is a good sign that it’s ready. You should also see bubbling around the edges. To check the filling temperature, use a food thermometer. The center should read at least 165°F (74°C) to ensure it’s safe to eat. Absolutely! You can prepare the filling a day before. Store it in the fridge until you're ready to bake. To assemble before baking, roll out the pie crusts and layer them in your dish. Then, add the filling. Cover it with plastic wrap and refrigerate until needed. Just remember to take it out to warm up a bit before baking. For the full recipe, check the earlier section! This blog post covered everything you need to make a great casserole. We discussed essential ingredients, optional substitutes, and the tools you need. I shared step-by-step instructions to help you cook successfully. We explored tips for perfecting your dish and common mistakes to avoid. Lastly, I offered storage info and answered FAQs. Remember, you can always customize your casserole with different proteins and flavors. Enjoy the cooking process, and have fun creating your perfect casserole!$

Savor comfort with this Chicken Pot Pie Casserole, a delicious twist on a classic favorite! Packed with shredded chicken, mixed veggies, creamy goodness, and topped with flaky pie crust, this recipe is perfect for family dinners or gatherings. It's easy to prepare and sure to impress! Click through for step-by-step instructions and delight your taste buds with this hearty dish that’s perfect for any occasion.

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Ingredients

2 cups cooked chicken, shredded

1 cup frozen mixed vegetables (peas, carrots, corn)

1 cup cream of chicken soup

1 cup chicken broth

1 teaspoon garlic powder

1 teaspoon onion powder

1 teaspoon dried thyme

1 cup cheddar cheese, shredded

1 package refrigerated pie crusts (2 crusts)

Salt and pepper to taste

2 tablespoons fresh parsley, chopped (for garnish)

Instructions

Preheat your oven to 375°F (190°C).

In a large mixing bowl, combine the cooked chicken, frozen mixed vegetables, cream of chicken soup, chicken broth, garlic powder, onion powder, and thyme. Mix well until all ingredients are evenly coated. Season with salt and pepper to taste.

Sprinkle half of the shredded cheddar cheese into the mixture and stir to incorporate.

Roll out one of the refrigerated pie crusts and place it in a 9x13 inch casserole dish, pressing it gently into the bottom and sides.

Pour the chicken mixture over the pie crust, spreading it evenly.

Roll out the second pie crust and place over the chicken mixture. Seal the edges by crimping with a fork or your fingers. Cut a few slits in the top crust to allow steam to escape.

Sprinkle the remaining cheddar cheese on top of the crust.

Bake in the preheated oven for 30-35 minutes, or until the crust is golden brown and the filling is bubbly.

Once done, remove from the oven and let it sit for about 10 minutes before serving.

Garnish with fresh parsley before cutting into squares and serving.

Prep Time: 15 minutes | Total Time: 50 minutes | Servings: 6-8

- Presentation Tips: Serve warm in the casserole dish and garnish with additional fresh parsley for a pop of color. Pair with a simple green salad for a complete meal.