Make a classic and comforting recipe at home, Chicken Pot Pie Casserole Bake, with easy step-by-step instructions.
Table of Contents
Introduction
When it comes to food that is looking for a classic yet wonderful yet comforting meal, this Chicken Pot Pie Casserole Bake is the perfect recipe.
With its easy to make flaky casserole, delicious, creamy, veggie-packed, tender chicken and golden biscuit or puff pastry crust, this dish is a firm favourite and will make you want to eat it every time.
How to make this recipe:
- How to make Chicken Pot Pie Casserole Bake
- Shortcuts or some must-have meal options
- Step-by-step instructions
- Storage and reheating tips
Let’s start making this Chicken Pot Pie Casserole Bake recipe.
About Chicken Pot Pie Casserole: ·
- A baked one-dish meal inspired by the traditional chicken pot pie, the filling is not found in a pie crust so much as in an entire casserole dish.
- It’s topped with buttery biscuits, crescent roll dough, or a puff pastry crust to create a delicious side dish.
- Your go-to weeknight dinner that’s simply amazing, this is a perfect potluck or make-ahead dish that’s a great comforting recipe on busy days.
Ingredients for Creamy Chicken Filling:
- 1/2 cup heavy cream or whole milk
- 1/2 teaspoon dried thyme
- 1/4 cup all-purpose flour
- 1 cup frozen peas
- 1 small yellow onion chopped
- 1 tablespoon olive oil
- 2 tablespoons butter
- 2 celery stalks chopped
- 2 medium carrots chopped and peeled
- 2 cups cooked chicken, cut into cubes, rotisserie chicken is even better
- 2 cups chicken broth
- 2 garlic cloves, finely chopped.
- Pepper and salt to taste
Ingredients for Crust Topping:
- 1 box refrigerated biscuit dough, or puff pastry or crescent rolls
- Optional – 1 egg for egg wash
Decorating Ingredients:
- Optional – Thyme or fresh parsley
Step-by-step instructions for making Chicken Pot Pie Casserole Bake:
Total time to make this recipe is 40 to 55 minutes.
1. Preheat the oven
Preheat the oven to 375°F (190°C) and when ready, grease a 9*13 inch baking dish or casserole dish with cooking spray or apply a light layer of butter to prevent the bottom from burning.
2. Roast the Vegetables
Take a large pan and place it on medium heat, add olive oil or butter to it and melt it. Add carrots, chopped onion and celery and cook for 6 to 7 minutes until the vegetables become soft.
Information: – Now cook the vegetables evenly so that they look good in shape and after cooking, the chicken pot pie casserole looks uniform in the bake.
3. Making the Creamy Filling
- Sprinkle the flour over the veggies, stirring constantly to form a crust, and cook for 2 to 3 minutes to remove the raw flour taste.
- Add the chicken broth little by little, stirring constantly to avoid lumps.
- Add the cream or milk, stirring constantly, to avoid lumps.
- Add the salt, thyme, and pepper, and stir.
- Let the mixture come to a boil, then reduce the heat to low, and cook for 6 to 7 minutes until the sauce thickens and forms a creamy sauce.
- Add the shredded cooked chicken, and the peas, and stir to combine.
Making the Filling Creamy – If you want a thicker consistency, skip the milk and use heavy cream instead.
4. Making the Casserole
Place the vegetable mixture and chicken in your prepared baking dish, spreading them out evenly.
Now unfold the biscuit dough and place it on top to receive the biscuit filling, you can also make it like a dumpling and if you want to spread it more then cut it in half and spread it.
Alternatively you can use crescent dough or puff pastry and spread it lightly to cover the filling.
Optional – Crack an egg and brush it on the dough to give it a beautiful golden color.
5. Baking
Now place your dish in the preheated oven and bake for 20 to 30 minutes or until the biscuit or pastry topping turns golden brown.
Checking for doneness: – For better cooking, insert a toothpick in the biscuit, if it comes out clean and fine then it is cooked.
6. Cool before serving
Keep the Mukesh roll at room temperature for 8 to 10 minutes so that the filling sets well and your chicken pot pie casserole is very easy to remove from the bake.
For a classic yet elegant garnish, use chopped thyme or parsley for a fresh herbaceous finish.
Serving Suggestions: –
Serve Chicken Pot Pie Casserole Bake with the following: –
- Garlic Green Beans
- Fresh Green Salad
- Mashed Potatoes for Comfort
- Cranberry Sauce for Thanksgiving
Modifying the Ingredients:-
You can try the following modifications:-
For the recipe:- If you are making a Cheesy Chicken Pot Pie Casserole, add one cup of grated cheddar cheese or mozzarella cheese to the filling and mix.
For the Vegetarian version:- Do not use chicken in this. Instead, add white beans or canned chickpeas and use vegetable broth.
For a spicy taste:- If you want a mild spicy dish, use red chili peppers, bell peppers or chopped jalapenos.
Vegetables:- If you want to add more vegetables, you can add mushrooms, green beans, corn or chopped spinach as all these ingredients taste great in this dish.
Preparing ahead:-
You can prepare this dish 2 to 3 days before the filling and keep it in the fridge. Then after everything is ready, you can assemble and bake it.
Storing:-
First, cool the dish completely at room temperature and then put it in an airtight container.
Refrigerate for 4 to 5 days.
Refrigerate: –
Assemble your unbaked casserole.
For longer storage, wrap tightly in foil and refrigerate for up to 3 months.
To reuse, thaw overnight in the refrigerator and bake as usual.
Reheat: –
Chicken Pot Pie Casserole Bake can be divided into servings by microwaving in the microwave for 2 to 3 minutes.
Reheat in the oven at 350°F for 16 to 20 minutes.
Reasons to love Chicken Pot Pie Casserole Bake: –
- It makes a one-dish dinner with very little cleanup.
- It’s a great comforting meal for kids.
- You can make this ahead of time on busy days.
- It’s easy to customize since it’s made with different ingredients.
If you are a fussy eater or have trouble eating sometimes, then you can prepare this recipe any day of the week. Chicken Pot Pie Casserole Bake turns out amazing every time so it never disappoints you.
Some important tips for the best Chicken Pot Pie Casserole Bake:
- If you want to avoid moisture, first thaw the frozen peas so that you can avoid excess moisture.
- If you are short on time, you can use rotisserie chicken from outside.
- The filling should not be overcooked.
- Use only low-sodium broth and add salt to taste.
- All the ingredients used are easily available at most grocery stores like
- Kroger
- Walmart
- Target
- Trader Joe’s
- Whole Foods
- Look for cooked rotisserie chicken in the deli area and look for refrigerated biscuit dough near the deli area.
Nutrition:
- 420 calories
- 32 grams of carbohydrates
- 26 grams of protein
- 22 grams of fat
- 3 grams of fiber
- 3 grams of sugar
Nutrition per serving may vary depending on estimated toppings and portions.
FAQ
Can I use canned chicken?
Yes! For a quick recipe, use two 12.5 ounce cans of dry chicken.
Can I use leftover turkey in place of the chicken?
Yes! Chicken Pot Pie Casserole Bake is wonderful when made and used in place of Thanksgiving leftover turkey.
What is the best crust topping?
The best biscuit dough is super easy and great, but you can use pastry or crescent dough to create a golden and flaky crust.
How to double this recipe?
You can double this recipe! Use a larger baking dish or a 9×13 inc pan as this is great and perfect for a crowd.
Final Thoughts
Chicken Pot Pie Casserole Bake is a very satisfying dinner with a rich flavor that is easy to make on busy days.
It is a wonderful recipe to make and to serve to guests.
This dish is salty, creamy and has a warm embrace in the form of a casserole with a golden crust.
All the important information to make this dish is explained in very easy steps so save/pin this and share it with your friends and make this amazing dish at home right now.