Easy Homemade Chicken Pot Pie Casserole

When cravings strike for a warm, comforting meal, nothing beats the heartiness of a homemade chicken pot pie casserole. This dish combines tender chicken, vibrant vegetables, and a creamy sauce, all topped with a golden, flaky crust. Perfect for busy weeknights or a cozy family gathering, it’s an easy recipe that brings everyone together around the table. I remember the first time I made this casserole; the aroma filled my kitchen, and as soon as it was served, my family couldn’t get enough. It’s truly the definition of comfort food.

What Makes This Recipe Special

You’re going to fall in love with this recipe for more reasons than one! For starters, it’s incredibly quick to prepare, making it an ideal choice for those hectic weeknights when time is a luxury we can’t afford. The beauty lies in its versatility; it’s budget-friendly and allows for creativity with ingredients, meaning you can tailor it to your family’s tastes or what you have on hand. Plus, it’s a hit with children and adults alike—the creamy filling and crispy crust are tough to resist!

“This chicken pot pie casserole was a game-changer for our weekly dinner. Quick to make and my kids devoured it. Now it’s a regular on our table!” – Happy Home Cook

Step-by-Step Guide to Cooking It

Ready to dive into the deliciousness? Making this chicken pot pie casserole involves just a few simple steps, and you’ll be satisfying those taste buds in no time. We’ll go through everything from gathering your ingredients to the final baking process. Think of it as a culinary adventure—one that ends with a warm slice of comfort on your plate!

Gather Your Ingredients

To whip up this easy homemade chicken pot pie casserole, here’s everything you’ll need:

• 2 cups cooked chicken, shredded
• 1 cup mixed vegetables (carrots, peas, corn)
• 1 can cream of chicken soup
• 1 cup chicken broth
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• Salt and pepper to taste
• 1 package refrigerated pie crusts or biscuit dough

Feel free to swap out the mixed vegetables with your favorites or what’s in season. As for the chicken, rotisserie chicken works perfectly if you’re short on time!

New Ebook

🍰 30 Easy No-Bake Desserts

A delicious collection of no-bake treats you can make anytime, including:

• ✨ Chocolate lovers’ dreams – fudgy bars, truffles & mousse
• 🍓 Fruity delights – creamy parfaits, lemon & mango desserts
• 🥜 Nutty & indulgent – peanut butter & pistachio bites
• 🍋 Citrus & refreshing – lemon, orange creamsicle & key lime
• 🍪 Classic favorites – icebox cakes & cookie dough cups

👉 Get the Ebook

Instant digital download • Secure checkout via Gumroad

Preparation Steps

1. Preheat your oven to 425°F (220°C).
2. In a large bowl, combine shredded chicken, mixed vegetables, cream of chicken soup, chicken broth, garlic powder, onion powder, salt, and pepper.
3. Roll out one pie crust into your baking dish. If you prefer, you can use biscuit dough to create a delicious base.
4. Pour the chicken mixture over the crust, spreading it evenly.
5. Cover with the second pie crust or layer of biscuit dough, sealing the edges by pinching them together.
6. Cut slits in the top crust to allow steam to escape and let that filling bubble up a bit!
7. Bake for 30-35 minutes or until the crust is beautifully golden brown.
8. Let cool for a few minutes before serving.

Best Way to Serve

This casserole is best enjoyed hot out of the oven, but it’s equally delicious as leftovers! Serve it alongside a fresh green salad or some crusty bread to soak up that rich, creamy filling. For an extra touch, consider drizzling a bit of homemade gravy on top or adding a sprinkle of fresh herbs like parsley or thyme for color and flavor.

Best Way to Store Easy Homemade Chicken Pot Pie Casserole

Have leftovers? Store them in an airtight container in the refrigerator, where the casserole can last up to 3-4 days. You’ll want to reheat it in the oven for the best texture—cover it with foil to prevent over-browning. If you’d like to freeze it, ensure it’s completely cooled, then wrap it tightly in plastic wrap before placing it in a freezer-safe container. It’s good for up to 2-3 months in the freezer—perfect for those surprise cravings!

Pro Chef Tips

• If you want to save time, use pre-shredded chicken or store-bought rotisserie chicken.
• To add a touch of richness, toss a few tablespoons of sour cream into the chicken mixture.
• For a fun twist, try adding your favorite herbs or spices, like rosemary or paprika, to enhance the flavor profile.

Creative Twists

Feeling adventurous? Here are some variations you can try:

• Swap the chicken for turkey or even a plant-based protein for a vegetarian option.
• Experiment with different vegetables like spinach, mushrooms, or bell peppers for a unique taste.
• Top it with cheese before covering with the second crust for a cheesy goodness that melts deliciously.

Your Questions Answered

How long does it take to make?

From start to finish, you’ll spend about 15 minutes prepping and 30-35 minutes baking, making this a quick weeknight option.

Can I use homemade soup instead of canned?

Absolutely! If you prefer, you can make your own creamy soup with chicken broth and a roux; just keep your ratios similar to maintain consistency.

Is this recipe freezer-friendly?

Yes! Just make sure it’s completely cooled before wrapping it for freezing. When ready to eat, thaw in the fridge overnight and reheat in the oven until warmed through.

Time to roll up your sleeves and experience the joy of making this easy homemade chicken pot pie casserole. It’s perfect for any occasion and is sure to warm hearts and bellies alike. Enjoy!

Homemade Chicken Pot Pie Casserole

---

• Total Time: 50 minutes
• Yield: 4 servings 1x
• Diet: None

Pin Recipe

Pin Recipe

Description

A warm and comforting chicken pot pie casserole combining tender chicken, vibrant vegetables, and a creamy sauce, topped with a golden, flaky crust.

---

Ingredients

Scale 1x2x3x

• 2 cups cooked chicken, shredded
• 1 cup mixed vegetables (carrots, peas, corn)
• 1 can cream of chicken soup
• 1 cup chicken broth
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• Salt and pepper to taste
• 1 package refrigerated pie crusts or biscuit dough

---

Instructions

1. Preheat your oven to 425°F (220°C).
2. In a large bowl, combine shredded chicken, mixed vegetables, cream of chicken soup, chicken broth, garlic powder, onion powder, salt, and pepper.
3. Roll out one pie crust into your baking dish or use biscuit dough for a base.
4. Pour the chicken mixture over the crust, spreading it evenly.
5. Cover with the second pie crust or layer of biscuit dough, sealing the edges by pinching them together.
6. Cut slits in the top crust to allow steam to escape.
7. Bake for 30-35 minutes or until the crust is golden brown.
8. Let cool for a few minutes before serving.

Notes

This casserole is great as leftovers and can be served with a fresh green salad or crusty bread. Consider adding gravy or fresh herbs for extra flavor.

• Prep Time: 15 minutes
• Cook Time: 35 minutes
• Category: Main Course
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 1 serving
• Calories: 400
• Sugar: 6g
• Sodium: 700mg
• Fat: 15g
• Saturated Fat: 5g
• Unsaturated Fat: 8g
• Trans Fat: 0g
• Carbohydrates: 45g
• Fiber: 3g
• Protein: 25g
• Cholesterol: 65mg

Keywords: chicken pot pie, casserole, comfort food, weeknight dinner, easy recipe