There’s something undeniably comforting about a homemade chicken pot pie, isn’t there? Growing up, my mom would whip one up on chilly Sunday evenings, filling the house with the sweet scent of chicken and herbs simmering in the oven. Decades later, I can still fondly recall those moments when everyone gathered around the table, the warm, flaky pie positioned right in the center, steam escaping from its golden crust. So, let me share with you my Easy Homemade Chicken Pot Pie Casserole — a cozy recipe that captures all the nostalgia of my childhood with a sprinkle of practicality for our busy lives.
What Makes This Recipe Special
Why embark on this culinary journey tonight? Well, let’s be honest—you deserve a warm hug in the form of creamy goodness. This casserole is not just a convenience; it’s a one-dish wonder that brings savory flavors and a heartwarming experience. Each spoonful sings harmony with rich chicken, hearty vegetables, and that flaky crust that cradles it all. Not to mention, it’s a fantastic way to use up leftover chicken or that random bag of frozen veggies lurking at the back of your freezer. Plus, it’s simple enough that you’ll feel like a cooking magician, even if you just had your morning coffee!
Gather These Ingredients
Let’s talk about what you’ll need to create this delicious dish:
2 cups cooked chicken, shredded: Leftover rotisserie chicken is perfect for this, saving you time without sacrificing flavor. Feel free to use turkey or even tofu for a vegetarian option if you’re aiming for a twist.
1 cup frozen mixed vegetables: Looking for convenience? Frozen veggies are your best friend here. I particularly love a blend with carrots, peas, and corn, but you could also use fresh veggies if you have them on hand.
1 can cream of chicken soup: This is your secret weapon for creating a creamy base, packing a ton of flavor with minimal effort. If you prefer, homemade cream soups are also easy to find online.
1 cup milk: Whole milk gives it a rich texture, but low-fat or even almond milk works splendidly too if you’re looking for a lighter option.
1 teaspoon garlic powder: This earthy spice adds layers of flavor, creating a depth to your dish without overwhelming it.
1 teaspoon onion powder: A little onion powder goes a long way in building the aromatic foundation of your casserole.
1 teaspoon salt & 1 teaspoon pepper: These staples balance the flavors perfectly; adjust to taste, of course.
1 package refrigerated pie crusts: These crusts save so much time! You can make your own if you’re feeling ambitious, but honestly, the store-bought ones do the job beautifully.
Preparing Easy Homemade Chicken Pot Pie Casserole
Now, let’s get to the heart of things—how to whip up this delightful casserole. In just a few steps, you’ll have dinner baking away!
Preheat the oven to 425°F (220°C). Let that oven warm up while we mix the magic!
In a large bowl, combine the ingredients: Toss in your shredded chicken, frozen mixed vegetables, cream of chicken soup, milk, garlic powder, onion powder, salt, and pepper. Mix it all together until it’s a hearty blend. Don’t hesitate to give your family a sneak peek; the aroma is simply scrumptious!
Roll out one pie crust: Take one pie crust and lay it down in a 9-inch pie dish. Make it neat, like you’re tucking in the flavors for a cozy nap.
Pour in your chicken mixture: Let it rest comfortably in its crusty home.
Cover with the second pie crust: Gently, but securely, seal those edges. You want all that goodness to stay snug!
Cut slits in the top crust: These little vents will allow steam to escape, plus they add a lovely rustic charm to the top.
Bake for 30-35 minutes: Keep an eye on it until the crust turns golden brown, like the perfect sunset!
Let it cool: This is the hardest part—waiting a few minutes. But let it rest before serving; the flavors meld together beautifully while you sip on that glass of wine.
Best Way to Enjoy It
So how do you serve up this treasure? A simple slice on a plate will do just fine! Add a vibrant side salad or some steamed green beans to round out your meal. Alternatively, serve with a dollop of cranberry sauce for a fun sweet-and-savory twist. Got leftovers? This dish is honestly even better the next day!
Keeping Leftovers Fresh
For any gorgeous leftovers, keep them in an airtight container. You can store them in the fridge for about 3 days. To reheat, pop it in the oven at 350°F until everything is warmed through, or use the microwave for a quicker fix—though I must confess, the oven brings back that lovely crusty texture. If you want to freeze portions, make sure to wrap them tightly and use them within 2-3 months.
Pro Chef Tips
From my years of whipping up comfort food, I’ve gathered a few nuggets of wisdom for you. First, don’t skip toasting your spices briefly in a dry skillet before adding them to your mix—this brings out their full flavor potential! Also, if you’re short on time, feel free to use rotisserie chicken, and don’t forget to taste as you go. Nothing beats adjusting the seasoning to suit your palate.
Creative Twists
Feeling adventurous? Switch out the mixed veggies for fresh spinach and artichokes for a Mediterranean flair! Or how about adding some grated cheddar to your chicken mixture for cheesy goodness? Top with fresh herbs like thyme or rosemary to elevate that homey vibe. You can even swap out the pie crust for puff pastry for a different texture altogether!
Ingredients List
- 2 cups cooked chicken, shredded
- 1 cup frozen mixed vegetables
- 1 can cream of chicken soup
- 1 cup milk
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon salt
- 1 teaspoon pepper
- 1 package refrigerated pie crusts
Directions to Follow
- Preheat the oven to 425°F (220°C).
- In a large bowl, mix shredded chicken, frozen vegetables, cream of chicken soup, milk, garlic powder, onion powder, salt, and pepper.
- Roll out one pie crust and place it in a 9-inch pie dish.
- Pour the chicken mixture into the crust.
- Cover with the second pie crust and seal the edges.
- Cut slits in the top crust for steam.
- Bake for 30-35 minutes until golden brown.
- Let cool for a few minutes before serving.
Common Questions
Can I make this ahead of time? Absolutely! You can prepare the filling and assemble it a day in advance—just cover it and refrigerate until you’re ready to bake.
What can I use instead of cream of chicken soup? Look for a homemade version or substitute with another creamy soup, like cream of mushroom.
Is this dish kid-friendly? Oh, for sure! Kids generally love the creamy filling and flaky crust. It’s an easy way to sneak in veggies too.
Can I freeze the casserole? Yes, just make sure to wrap it tightly! For best results, freeze before baking and cook it directly from the freezer—just add a bit of time to the baking.
How long does this dish last in the fridge? Typically, it will be good for up to 3 days.
So there you have it, my dear. A blend of nostalgia and practicality. I invite you to step into your kitchen, let your creativity flow, and put your unique spin on this beloved classic. I can’t wait to hear what delicious variations you come up with and how it becomes a cherished recipe in your own home. Happy cooking!
Easy Homemade Chicken Pot Pie Casserole
Description
Warm up with this Easy Homemade Chicken Pot Pie Casserole that combines comforting flavors of chicken and hearty vegetables, wrapped in a flaky crust.Ingredients
Main Ingredients
Instructions
Cooking Steps
Preheat Oven
Preheat the oven to 425°F (220°C).Mix Ingredients
In a large bowl, combine the shredded chicken, frozen mixed vegetables, cream of chicken soup, milk, garlic powder, onion powder, salt, and pepper. Mix well.Prepare Pie Crust
Roll out one pie crust and place it in a 9-inch pie dish.Add Filling
Pour the chicken mixture into the crust.Cover and Seal
Cover with the second pie crust and seal the edges.Vent the Pie
Cut slits in the top crust for steam to escape.Bake
Bake for 30-35 minutes until the crust is golden brown.Cool
Let cool for a few minutes before serving.
Nutrition Facts
Servings 6
- Amount Per Serving
- Calories 350kcal
- % Daily Value *
- Total Fat 20g31%
- Saturated Fat 10g50%
- Trans Fat 0g
- Cholesterol 80mg27%
- Sodium 800mg34%
- Potassium 400mg12%
- Total Carbohydrate 30g10%
- Dietary Fiber 2g8%
- Sugars 3g
- Protein 20g40%
- Vitamin A 20 IU
- Vitamin C 10 mg
- Calcium 15 mg
- Iron 10 mg
- Vitamin D 0 IU
- Vitamin E 1 IU
- Vitamin K 5 mcg
- Thiamin 0 mg
- Riboflavin 1 mg
- Niacin 2 mg
- Vitamin B6 1 mg
- Folate 2 mcg
- Vitamin B12 1 mcg
- Biotin 0 mcg
- Pantothenic Acid 0 mg
- Phosphorus 15 mg
- Iodine 0 mcg
- Magnesium 5 mg
- Zinc 1 mg
- Selenium 10 mcg
- Copper 0 mg
- Manganese 0 mg
- Chromium 0 mcg
- Molybdenum 0 mcg
- Chloride 0 mg
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
