3 Clever Kitchen Gadgets Worth Checking Out
These handy little gadgets make cooking easier — and they're actually pretty cool.
Looking for a heartwarming dish to cozy up with? This Easy Chicken Pot Pie Casserole combines the classic flavors of chicken pot pie with the convenience of a casserole. Perfect for weeknights, this dish features tender chicken, a medley of mixed vegetables, and a creamy filling, all nestled under a flaky, golden-brown crust. Get ready to indulge in a comforting meal that’s sure to satisfy!
Why You’ll Love This Recipe
This Chicken Pot Pie Casserole is not just delicious; it’s also incredibly simple to prepare. Whether you’re feeding a family or enjoying leftovers, this dish is perfect for any occasion.
6 Kitchen Finds You May Be Able to Get for $0
Temu is currently showing these kitchen products as $0 gifts for eligible app users with qualifying orders. Tap any item below to check the current offer.
- Comforting Flavors: A nostalgic taste that warms the soul.
- Easy Prep: Minimal chopping and fuss, perfect for busy weeknights.
- One-Dish Wonder: Less cleanup means more time to relax.
- Customizable: Make it your own with different veggies or proteins.
Ingredients
- 2 cups cooked chicken, shredded or diced
- 1 cup frozen mixed vegetables (peas, carrots, corn, green beans)
- 1 can (10.5 oz) cream of chicken soup
- 1 cup milk
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon dried thyme
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 8 oz pasta (such as rotini or penne), cooked and drained
- 1 package (14 oz) refrigerated pie crusts
How to Make Chicken Pot Pie Casserole
- Preheat your oven to 425°F (220°C).
- In a large bowl, combine the cooked chicken, frozen mixed vegetables, cream of chicken soup, milk, garlic powder, onion powder, thyme, salt, and pepper. Mix until well combined.
- Fold in the cooked pasta, ensuring it’s evenly distributed throughout the mixture.
- Unroll one pie crust and place it in the bottom of a 9×13-inch baking dish, pressing it against the sides.
- Pour the chicken and vegetable mixture into the prepared crust, spreading it evenly.
- Top with the second pie crust, cutting a few slits in the top to allow steam to escape.
- Bake in the preheated oven for 30-35 minutes, or until the crust is golden brown and the filling is bubbly.
- Let it cool for a few minutes before serving.
Tips for the Best Results
- Make sure the chicken is cooked through before adding it to the casserole. Shredded rotisserie chicken works great for convenience.
- For added flavor, consider sautéing fresh onions and garlic before adding to the mixture.
- Allow the casserole to rest for a few minutes after baking; this helps the filling set up a bit.
Easy Variations
- Swap out the chicken for turkey or even shredded beef for a different twist.
- Use fresh vegetables instead of frozen; just make sure to cook them beforehand.
- For a cheesy version, stir in 1 cup of shredded cheese into the filling before baking.
What to Serve With It
- A simple green salad with vinaigrette for a refreshing contrast.
- Breadsticks or garlic bread to soak up the creamy filling.
- Steamed broccoli or green beans to add a healthy side.
Storage and Reheating
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, cover with foil and bake in a preheated oven at 350°F (175°C) until warmed through, about 20-25 minutes. You can also microwave individual portions until hot.
Recipe Card
Prep time: 15 minutes
Cook time: 35 minutes
Total time: 50 minutes
Yield: 6 servings
Ingredients:
- 2 cups cooked chicken, shredded or diced
- 1 cup frozen mixed vegetables (peas, carrots, corn, green beans)
- 1 can (10.5 oz) cream of chicken soup
- 1 cup milk
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon dried thyme
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 8 oz pasta (such as rotini or penne), cooked and drained
- 1 package (14 oz) refrigerated pie crusts
Instructions:
1. Preheat your oven to 425°F (220°C).
2. In a large bowl, combine the cooked chicken, frozen mixed vegetables, cream of chicken soup, milk, garlic powder, onion powder, thyme, salt, and pepper. Mix until well combined.
3. Fold in the cooked pasta, ensuring it’s evenly distributed throughout the mixture.
4. Unroll one pie crust and place it in the bottom of a 9×13-inch baking dish, pressing it against the sides.
5. Pour the chicken and vegetable mixture into the prepared crust, spreading it evenly.
6. Top with the second pie crust, cutting a few slits in the top to allow steam to escape.
7. Bake in the preheated oven for 30-35 minutes, or until the crust is golden brown and the filling is bubbly.
8. Let it cool for a few minutes before serving.
Notes:
For added flavor, consider sautéing fresh onions and garlic before adding to the mixture.
