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To make a tasty chicken pot pie casserole, use these key ingredients: - 2 cups cooked chicken, shredded - 1 cup frozen mixed vegetables (carrots, peas, corn) - 1 cup diced potatoes - 1 small onion, finely chopped - 2 cloves garlic, minced - 1 can (10.5 oz) condensed cream of chicken soup - 1 cup chicken broth - 1 teaspoon dried thyme - 1 teaspoon paprika - Salt and pepper to taste - 1 cup shredded cheddar cheese - 1 package (about 10 oz) refrigerated biscuits or puff pastry Each ingredient plays a big role in the dish. The chicken provides protein, while the mixed veggies add color and nutrients. The soup and broth create a creamy base that ties everything together. You can add a few optional ingredients to make your casserole even better: - 1 cup mushrooms, sliced - 1 cup cooked bacon, crumbled - Fresh parsley or thyme for garnish Mushrooms add an earthy taste. Bacon gives a nice crunch and salty flavor. Fresh herbs brighten the dish and make it look great. If you have dietary needs, don't worry! Here are some great substitutes: - Use turkey instead of chicken for a leaner option. - Swap the cream of chicken soup with a plant-based soup for a vegan option. - Use gluten-free biscuits or puff pastry if you need to avoid gluten. These substitutes keep the dish delicious while catering to different diets. Always choose ingredients that suit your needs for the best experience! {{ingredient_image_1}} Start by preheating your oven to 375°F (190°C). This ensures your casserole cooks evenly. Next, grab a large skillet. Add the finely chopped onion and minced garlic. Sauté them over medium heat until the onions turn soft and clear. This takes about 3-4 minutes. Now, add the cooked chicken, frozen mixed vegetables, and diced potatoes to the skillet. Make sure to stir everything well so it mixes nicely. Next, pour in the can of cream of chicken soup and chicken broth. Sprinkle in the dried thyme, paprika, salt, and pepper. Stir again until the mix is well-coated and heated through. Once your mix is ready, it’s time to transfer it. Grab a greased 9x13 inch casserole dish. Spread the chicken and vegetable mixture evenly across the bottom. Now, take the refrigerated biscuits or puff pastry. Tear them into smaller pieces and place them on top of the chicken mixture. Make sure to cover it all so every bite has that lovely crust. Then, sprinkle the shredded cheddar cheese over the biscuits or pastry. This adds a nice cheesy flavor as it bakes. Place your casserole in the preheated oven. Bake it for 25-30 minutes. Keep an eye on it. You want the biscuits to turn a lovely golden brown and be cooked through. When it’s done, carefully remove it from the oven. Let it cool for a few minutes before serving. This helps the flavors settle and keeps you from burning your mouth. Enjoy your delicious chicken pot pie casserole! To get a nice, crispy topping on your casserole, use refrigerated biscuits or puff pastry. Tear them into smaller pieces and cover the chicken mixture evenly. Make sure to space them out so they cook well. For extra crunch, you can brush a little melted butter on top before baking. Adding a sprinkle of paprika or herbs can also enhance color and flavor. If you have leftovers, cool the casserole to room temperature. Cover it tightly with plastic wrap or foil. You can also use an airtight container for better protection. Store it in the fridge, where it will last for about three days. For longer storage, consider freezing it. Just ensure it’s well wrapped to prevent freezer burn. When it’s time to reheat, preheat your oven to 350°F (175°C). Place the casserole in an oven-safe dish. Cover it with foil to keep it moist. Heat for about 20-25 minutes, or until it’s warmed through. If you want to revive the crispy topping, remove the foil for the last few minutes of baking. Enjoy every bite! Pro Tips Use Rotisserie Chicken: For a quicker preparation, use store-bought rotisserie chicken. It’s already cooked and adds great flavor. Customize Vegetables: Feel free to customize the mixed vegetables according to your preference or what you have on hand; green beans and bell peppers work well too! Make it Creamier: For a creamier texture, add a splash of heavy cream or sour cream to the chicken mixture before baking. Check Biscuit Doneness: Since baking times can vary, check that the biscuits are golden brown and cooked through before removing from the oven. {{image_2}} You can make a tasty vegetarian version of this casserole. Swap the chicken for chickpeas or tofu. Use vegetable broth instead of chicken broth. Keep the same veggies, like peas and carrots. This gives you a hearty, filling dish without meat. It’s just as comforting and delicious. To make this casserole gluten-free, pick gluten-free biscuits or puff pastry. You can also use a gluten-free flour mix for a thicker sauce. Check that your cream of chicken soup is gluten-free too. Many brands offer gluten-free versions. This way, you can enjoy the same great taste without the gluten. Add fun flavors to your casserole with mix-ins. Try mushrooms for an earthy taste. You can also toss in bell peppers for color and crunch. Fresh herbs like rosemary or basil can brighten the dish. A dash of hot sauce adds a nice kick. Don’t be afraid to experiment with flavors. Each mix-in gives a new twist to this classic comfort food. To freeze chicken pot pie casserole, let it cool first. Then, cover it tightly with plastic wrap or foil. You can also use freezer-safe containers. Make sure to label the date on the package. This helps you know when to use it. It stays fresh for up to three months in the freezer. When ready to eat, let it thaw overnight in the fridge. In the fridge, chicken pot pie casserole lasts about three to four days. Store it in an airtight container for best results. If you notice any off-smells or mold, it’s time to toss it. To enjoy it at its best, eat the leftovers within this time frame. Meal prep is easy with this casserole. You can make a large batch ahead of time. Just divide it into portions before cooking. This way, you can freeze some and keep some in the fridge. You can also prepare the filling and store it separately. Then, add the biscuits or pastry right before baking. This keeps them fresh and flaky. Yes, you can use rotisserie chicken. It saves time and adds great flavor. Simply shred the chicken into small pieces. This makes cooking easier. You get a rich taste without much work. Just swap the cooked chicken in the recipe with your rotisserie chicken. You can prepare this casserole ahead of time. Cook the filling and store it in the fridge. You can also assemble the whole dish, but don't bake it yet. Cover it tightly and keep it in the fridge. When you are ready, just bake it as directed. This makes meal prep easy and quick! Many sides go well with this casserole. A simple green salad adds freshness. You can also serve steamed vegetables for color and nutrition. Mashed potatoes or garlic bread are great comfort food options, too. Choose sides that balance the rich flavors of the casserole. This Chicken Pot Pie Casserole offers a mix of flavors and ease. You learned about essential and optional ingredients. You saw how to prepare, cook, and bake it perfectly. With tips for a crispy topping and storing leftovers, you’re set for success. I also shared tasty variations, storage tips, and answers to common questions. Feel free to get creative with your own twists. Enjoy making this dish a favorite in your home.

Hearty Chicken Pot Pie Casserole

A comforting casserole filled with chicken, vegetables, and topped with biscuits or puff pastry.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Main Course
Cuisine American
Servings 6
Calories 400 kcal

Ingredients
  

  • 2 cups cooked chicken, shredded
  • 1 cup frozen mixed vegetables (carrots, peas, corn)
  • 1 cup diced potatoes
  • 1 small onion, finely chopped
  • 2 cloves garlic, minced
  • 1 can condensed cream of chicken soup (10.5 oz)
  • 1 cup chicken broth
  • 1 teaspoon dried thyme
  • 1 teaspoon paprika
  • to taste salt and pepper
  • 1 cup shredded cheddar cheese
  • 1 package refrigerated biscuits or puff pastry (about 10 oz)

Instructions
 

  • Preheat your oven to 375°F (190°C).
  • In a large skillet, sauté the chopped onion and minced garlic over medium heat until the onions are translucent, approximately 3-4 minutes.
  • Add the cooked chicken, frozen mixed vegetables, and diced potatoes to the skillet. Stir to combine.
  • Pour in the cream of chicken soup and chicken broth. Sprinkle in the dried thyme, paprika, salt, and pepper. Stir until everything is evenly coated and heated through.
  • In a greased 9x13 inch casserole dish, spread the chicken and vegetable mixture evenly.
  • Tear the biscuits or puff pastry into smaller pieces and arrange them on top of the chicken mixture, covering it uniformly.
  • Sprinkle cheddar cheese over the top of the biscuits or pastry.
  • Bake in the preheated oven for 25-30 minutes, or until the biscuits are golden brown and cooked through.
  • Remove from the oven and let cool for a few minutes before serving.

Notes

Serve the casserole hot, garnished with fresh parsley or thyme. Scoop into bowls for a homely presentation.
Keyword casserole, chicken, comfort food, pot pie