Are you ready to indulge in a warm, comforting dish that combines the classic flavors of chicken pot pie with the convenience of a casserole? This chicken pot pie casserole recipe is perfect for family dinners or gatherings. With tender chicken, fresh vegetables, and a flaky crust, it’s a dish that promises to satisfy everyone at the table. Let’s dive into the details of this delightful recipe!
Ingredients
Here is the list of ingredients.
Servings and Cooking Time
This recipe serves 6 people. Preparation time is approximately 20 minutes, and cooking time is about 45 minutes.
Nutritional Value
Each serving (1/6 of the casserole) contains approximately 350 calories, 20g protein, 25g carbohydrates, 15g fat, and 2g fiber. This is based on typical ingredients used in the recipe.
Step-by-Step Cooking Process
- Preheat your oven to 400°F (200°C).
- In a large skillet, melt 2 tablespoons of butter over medium heat.
- Add diced onions, carrots, and celery; sauté until softened.
- Stir in cooked, shredded chicken and frozen peas.
- In a separate bowl, mix flour, chicken broth, and seasonings.
- Pour the mixture into the skillet and stir to combine.
- Transfer the filling to a greased casserole dish.
- Cover with a sheet of pie crust, cutting slits for steam to escape.
- Bake in the preheated oven for about 30-35 minutes until golden brown.
- Let it cool slightly before serving.
Alternative Ingredients
You can substitute the chicken with turkey or a plant-based protein for a vegetarian version. Additionally, feel free to use any vegetables you have on hand, such as corn or green beans.
Serving and Pairings
This chicken pot pie casserole pairs beautifully with a simple side salad or some crusty bread. It’s a complete meal on its own but can be enhanced with a refreshing beverage.
Storage and Reheating
Store leftovers in an airtight container in the refrigerator for up to 4 days. To reheat, simply pop it in the oven at 350°F (175°C) until warmed through. The casserole can also be frozen before baking for up to 3 months.
Cooking Mistakes
- Don’t skip the sautéing step; it enhances the flavors.
- Use a combination of fresh and frozen vegetables for best results.
- Ensure the filling is thick enough to avoid a soggy crust.
- Let the casserole cool before cutting to maintain its shape.
- Don’t forget to cut slits in the top crust for steam to escape.
Helpful Tips
- Use a store-bought pie crust for convenience.
- Make it ahead of time and refrigerate before baking.
- Add herbs like thyme or rosemary for extra flavor.
- Experiment with different cheeses for a creamy texture.
FAQs
Can I make this casserole ahead of time?
Yes, you can prepare the casserole in advance and refrigerate it before baking. Just add a few extra minutes to the baking time if it’s cold from the fridge.
What can I use instead of chicken?
Turkey works great as a substitute. For a vegetarian option, try chickpeas or tofu mixed with your favorite vegetables.
How do I know when the casserole is done?
The casserole is ready when the crust is golden brown and the filling is bubbly. You can also check the internal temperature, which should reach 165°F (74°C).
Can I freeze the chicken pot pie casserole?
Yes, you can freeze the uncooked casserole for up to 3 months. Just cover it well and bake it straight from the freezer, adding more time as needed.
What sides go well with chicken pot pie casserole?
A light salad, steamed vegetables, or crusty bread are excellent choices to complement the richness of the casserole.
Conclusion
This chicken pot pie casserole recipe is a delightful way to enjoy a classic dish in a convenient format. It’s perfect for busy weeknights and is sure to become a family favorite. Enjoy every comforting bite!
Chicken Pot Pie Casserole Recipe
Ingredients
- 2 tablespoons butter
- 1 onion diced
- 2 carrots diced
- 2 celery stalks diced
- 2 cups cooked chicken shredded
- 1 cup frozen peas
- 1/4 cup flour
- 2 cups chicken broth
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 1 sheet pie crust
Instructions
- Preheat your oven to 400°F (200°C).
- In a large skillet, melt butter over medium heat.
- Add diced onions, carrots, and celery; sauté until softened.
- Stir in cooked, shredded chicken and frozen peas.
- In a separate bowl, mix flour, chicken broth, and seasonings.
- Pour the mixture into the skillet and stir to combine.
- Transfer the filling to a greased casserole dish.
- Cover with a sheet of pie crust, cutting slits for steam to escape.
- Bake in the preheated oven for about 30-35 minutes until golden brown.
- Let it cool slightly before serving.