Cody Casey
Chicken pot pie is a classic comfort food, but dealing with both the top and bottom pie crusts can be a chore. Chicken pot pie casserole is an easier alternative that offers the same great taste with less fuss. This hearty dish is perfect for chilly evenings and can be adapted to your liking by altering the ingredients. You can use a variety of vegetables, seasonings, and proteins, and top it off with a flaky pie crust or biscuits. It's a budget-friendly option that's sure to fill you up and can be stored in the refrigerator for up to 4 days.
| Characteristics | Values |
|---|---|
| Oven temperature | 350°F to 400°F |
| Baking time | 15-45 minutes |
| Filling | Chicken, vegetables (carrots, peas, celery, onion, garlic, mushrooms), chicken broth, cream cheese, herbs, heavy whipping cream, flour, salt, pepper, thyme, basil, parsley, rosemary |
| Topping | Pie crust, biscuits, crescent rolls, puff pastry sheets, flaky biscuits, drop biscuits |
| Sides | Salad, roasted or steamed vegetables, mashed potatoes, rice, coleslaw |
| Storage | Refrigerate for 3-4 days or freeze for up to 3 months |
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What You'll Learn
Chicken pot pie casserole ingredients
Chicken pot pie casserole is a hearty and comforting dish that is perfect for chilly evenings. The ingredients you will need to make this delicious meal include:
- Chicken: Use cooked boneless chicken, shredded or diced into bite-sized pieces. You can use the meat from a rotisserie chicken or bake some chicken breasts.
- Vegetables: Carrots, celery, onion, garlic, and frozen peas form the vegetable base of this casserole. Cut the carrots and celery into large pieces to maintain their texture after cooking.
- Seasonings: Fresh or dried thyme, kosher salt, and black pepper add flavour to the dish. You can also add other seasonings like basil, rosemary, or parsley.
- Sauce: To make the creamy sauce, you'll need unsalted butter, olive oil, and all-purpose flour. The flour thickens the sauce, which is made from chicken broth and milk. You can also add heavy whipping cream for extra richness.
- Biscuits or Pie Crust: You can top your casserole with store-bought biscuits or make a homemade pie crust. If using biscuits, look for jumbo or grand-sized refrigerated biscuits. If making a pie crust, roll it out and cut it into strips to create a lattice top, or simply drape it over the filling.
Remember, chicken pot pie casserole is versatile, so feel free to adapt the ingredients to your taste and make it your own!
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How to cook chicken pot pie in a casserole dish
Chicken pot pie casserole is a hearty and comforting dish that is perfect for chilly evenings. It is also a very adaptable meal, as you can easily alter the ingredients to suit your taste. Here is a step-by-step guide on how to cook chicken pot pie in a casserole dish:
Ingredients
You will need the following ingredients:
- Chicken broth
- Cream cheese
- Herbs
- Thickening agent
- Chicken
- Carrots
- Peas
- Salt
- Pepper
- Dried thyme
- Heavy whipping cream
- Cheddar cheese
- Pie crust or biscuits
- Butter
- Olive oil
- Onion
- Celery
- Garlic
- Mushrooms
Instructions
First, preheat your oven to 350°F-375°F. Spray a 2-quart or 9"x13" casserole dish with nonstick cooking spray. Set this aside. If using a pie crust, allow it to warm at room temperature for 15-20 minutes before rolling out.
Next, heat butter and olive oil in a skillet over medium-high heat. Add diced carrots, celery, and onion, and cook until softened (around 5-7 minutes). You can also add garlic and mushrooms at this stage. Then, add the chicken and cook for a further minute.
Sprinkle flour over the vegetables and chicken, stirring continuously for about 3 minutes. Add the chicken broth and stir to combine. For extra flavour, you can also add milk, mustard, and garlic powder. Bring the mixture to a boil, then reduce the heat to a simmer.
Once the mixture has thickened, fold in the peas. Taste and season with salt and pepper as needed. Transfer the mixture to your prepared casserole dish.
If using a pie crust, roll it out and place it over the filling, trimming or crimping the sides. You can also cut the pie crust into strips to create a lattice top. Brush the top of the pie crust with an egg wash (a mixture of beaten egg and water).
Finally, bake the casserole in the oven for 20-45 minutes, or until the top is golden brown and the filling is bubbling.
Serving and Storage
Chicken pot pie casserole can be served with a variety of sides, such as salad, roasted vegetables, mashed potatoes, or rice.
Leftovers can be stored in an airtight container or the baking dish itself, and refrigerated for up to 3-4 days. It can also be frozen for up to 2-3 months. To reheat, simply place in the oven at 350°F for 5-15 minutes or until warmed through.
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Chicken pot pie casserole sides
Chicken pot pie casserole is a hearty dish that is perfect for chilly evenings. It is a comfort food that has been loved for generations. The good news is that it can be served with a variety of sides to make a complete and balanced meal.
A simple green salad with lettuce, cherry tomatoes, and your favourite dressing can add a light and fresh component to the meal. If you want to stick with vegetables, roasted or steamed carrots, green beans, or Brussels sprouts are great side dishes that can be cooked in the oven while the casserole is baking.
If you're looking for something more classic, mashed potatoes are a perfect complement to the hearty and creamy flavours of the casserole. Rice is another option, whether plain white rice or something more flavourful like Spanish rice or garlic herb rice.
For those who are not watching their carbs, these options can make the meal even more filling. So, go ahead and indulge in some comforting chicken pot pie casserole, and don't forget to enjoy it with one of these delicious sides!
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Chicken pot pie casserole baking tips
Chicken pot pie casserole is a hearty, comforting dish that's perfect for chilly evenings. It's a versatile recipe that can be adapted to your liking, and it's also budget-friendly. Here are some baking tips to help you make the best chicken pot pie casserole:
Ingredients
Use a combination of chicken, carrots, celery, onion, garlic, peas, chicken broth, milk, butter, flour, salt, and pepper. You can also add other vegetables like mushrooms or potatoes, or herbs like thyme, rosemary, or parsley.
Pre-baking Preparation
Preheat your oven to 350°F to 375°F. Use a 9"x13" casserole dish and spray it with nonstick cooking spray. If using a pie crust, let it warm at room temperature for 15-20 minutes before rolling it out. If using pre-made biscuits, ensure they are completely defrosted and close to room temperature.
Cooking the Filling
In a large skillet, melt butter and add olive oil. Sauté the vegetables until softened, then add the flour and stir to coat. Pour in the milk, broth, and seasonings, whisking to combine. Bring to a boil, then reduce the heat to medium and let the mixture simmer until thickened. Add the chicken and any desired additional ingredients, such as cream cheese or heavy whipping cream, and stir well.
Baking the Casserole
Transfer the filling to the prepared casserole dish. If using a pie crust, drape it over the filling and trim or crimp the sides. If using biscuits, cut them in half and place them on top of the filling. You can brush the crust or biscuits with an egg wash or melted butter before baking. Bake for 20 to 45 minutes, until the filling is bubbling and the crust or biscuits are golden brown and cooked through.
Serving and Storing
Chicken pot pie casserole can be served with a variety of sides, such as salad, roasted vegetables, mashed potatoes, or rice. It can be stored in an airtight container or the baking dish itself, and refrigerated for up to 3 to 4 days. Leftovers can also be frozen for up to 2 to 3 months.
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Chicken pot pie casserole storage
Chicken pot pie casserole can be stored in the refrigerator for up to 3-4 days. It should be kept in an airtight container and can be reheated in an oven preheated to 375°F for 25-35 minutes. The casserole can also be frozen for up to 2 months, both before and after baking. To freeze, wrap the casserole tightly in two layers of plastic wrap and one layer of aluminium foil. When baking from frozen, keep the foil on for the first 30 minutes, then remove it and bake for an additional 45-50 minutes, or until golden brown and 165°F internally.
It is worth noting that the biscuits in the casserole will become softer the longer they are stored, so for the crispiest biscuit topping, it is best to eat the casserole on the day it is made.
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Frequently asked questions
The ingredients are chicken, carrots, celery, onion, thyme, salt, pepper, flour, milk, broth, garlic, peas, and butter.
Preheat the oven to 350-375°F. Melt butter in a skillet over medium-high heat. Add carrots, celery, onion, and thyme, and cook until softened. Add flour and stir. Add milk, broth, and seasonings, and bring to a boil. Simmer until thickened. Add chicken and peas, and season to taste. Transfer to a casserole dish. Add a pie crust and brush with egg wash. Bake for 35-45 minutes or until golden.
Chicken pot pie casserole is a hearty meal that can be served with a green salad, roasted or steamed vegetables, mashed potatoes, or rice. It is a comforting and filling dish, perfect for chilly evenings.
Leftovers can be stored in an airtight container or the baking dish, covered tightly, and refrigerated for up to 3-4 days. It can also be frozen for up to 2-3 months. Reheat in the oven or microwave until warmed through.
