Chicken Pot Pie Casserole: A Comforting Delight
As the leaves turn golden and a crisp chill settles into the air, there’s nothing quite as comforting as a warm, creamy Chicken Pot Pie Casserole. This dish brings a sense of home and nostalgia, reminiscent of lazy Sunday dinners and family gatherings around the dinner table. The aroma of tender chicken, fresh vegetables, and flaky biscuit topping fills the kitchen, inviting everyone to cozy up with a hearty helping. Whether you’re looking for an easy weeknight dinner or a crowd-pleaser for your next gathering, this casserole is sure to warm your heart and soul. This is one you’ll definitely want to pin for later!
Why You’ll Love This Recipe
- Comfort in Every Bite: Rich, creamy filling combined with tender chicken and vegetables delivers the ultimate cozy experience.
- Quick Preparation: In just under an hour, you can have this hearty casserole ready to enjoy with your loved ones.
- Family-Friendly: With its familiar flavors and comforting texture, this dish appeals to both kids and adults alike.
- Versatile Ingredients: You can customize the filling with your favorite vegetables or use leftover chicken, making this casserole an easy, zero-waste solution.
- One-Dish Wonder: Simplify your meal prep by cooking everything in one dish, cutting down on cleanup time—perfect for those busy evenings!
What You’ll Need
To create this scrumptiously creamy Chicken Pot Pie Casserole, gather the following simple ingredients:
- 2 cups cooked chicken, shredded
- 1 cup onion, diced
- 1 cup celery, diced
- 1 cup carrots, diced
- 2 cups mixed vegetables (peas, corn, etc.)
- 1/4 cup butter
- 1/4 cup all-purpose flour
- 2 cups chicken broth
- 1 cup milk
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon dried thyme
- 1 cup Bisquick mix
- 1/2 cup milk (for the biscuit topping)
- 1/4 cup melted butter (for the biscuit topping)
Let’s Make It Together
Now, let’s dive into creating this delightful Chicken Pot Pie Casserole in just a few simple steps!
- Preheat the oven to 375°F (190°C).
- In a large skillet, melt butter over medium heat. Add the onions, celery, and carrots, and sauté until soft.
- Stir in the flour, cooking for 2 minutes. Gradually whisk in the chicken broth and milk, cooking until thickened.
- Add the shredded chicken and mixed vegetables, followed by salt, pepper, and thyme. Mix well.
- Pour the savory chicken mixture into a greased casserole dish.
- In a separate bowl, combine the Bisquick mix, milk, and melted butter. Mix until just combined.
- Spoon the biscuit mixture over the chicken filling, creating a fluffy topping.
- Bake for 30-35 minutes or until the biscuits are golden and cooked through.
- Let cool for a few minutes before serving.
Delicious Variations to Try
While the classic Chicken Pot Pie Casserole is delightful on its own, consider trying one of these creative twists for a fun spin:
- Herbed Mushroom Delight: Add sautéed mushrooms and fresh herbs like rosemary or parsley for a rich, earthy flavor.
- Zesty Southwest Inspiration: Stir in black beans, corn, and a hint of lime to create a zesty accompaniment that brings warmth to your meal.
- Creamy Cheddar Version: Mix in shredded cheddar cheese into the chicken filling for an indulgent twist that makes every bite a cheesy delight.
- Spicy Kick: Add a sprinkle of cayenne pepper or crushed red pepper flakes to give your casserole a touch of warmth and spice.
Chef Emma’s Helpful Tips
For the best results with your Chicken Pot Pie Casserole, keep these helpful tips in mind:
- Make-Ahead Option: Prepare the filling a day in advance and store it in the refrigerator. Just top with the biscuit mixture and bake when you’re ready to enjoy!
- Ingredient Swaps: Feel free to use frozen mixed vegetables or any leftovers from your fridge, such as green beans or potatoes.
- Storage Suggestions: Keep leftovers covered in the fridge for up to 3 days. Reheat in the oven or microwave, adding a splash of milk for moisture.
- Slicing Tips: Use a sharp knife to slice through the biscuit topping easily, making it simple to serve this comforting dish.
What’s Inside – Nutrition Breakdown
For a satisfying serving, here’s the nutrition information per serving of Chicken Pot Pie Casserole:
- Serving Size: 1/6 of the casserole
- Calories: 359
- Carbohydrates: 24g
- Sugar: 4g
- Fat: 20g
- Protein: 19g
- Sodium: 786mg
Frequently Asked Questions
- Can I make this ahead? Yes! Prepare the filling ahead of time and bake when needed.
- Can I use different ingredients? Absolutely! Feel free to customize the vegetables based on what you have on hand.
- How do I store leftovers? Store leftovers in an airtight container in the fridge for up to 3 days.
- How long does it last? This dish is best enjoyed fresh but can be kept for about 3 days in the fridge.
A Cozy Closing Note
This Chicken Pot Pie Casserole is not just a recipe; it’s a warm hug on a plate, perfect for chilly nights and family gatherings. Gather your loved ones around the table and share this comforting dish that reminds us of home. Save this Chicken Pot Pie Casserole to your dinner ideas board so it’s ready when you need a cozy treat!
Chicken Pot Pie Casserole
Ingredients
For the filling
- 2 cups cooked chicken, shredded
- 1 cup onion, diced
- 1 cup celery, diced
- 1 cup carrots, diced
- 2 cups mixed vegetables (peas, corn, etc.)
- 1/4 cup butter
- 1/4 cup all-purpose flour
- 2 cups chicken broth
- 1 cup milk
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon dried thyme
For the biscuit topping
- 1 cup Bisquick mix
- 1/2 cup milk (for the biscuit topping)
- 1/4 cup melted butter (for the biscuit topping)
Instructions
Preparation
- Preheat the oven to 375°F (190°C).
- In a large skillet, melt butter over medium heat. Add the onions, celery, and carrots, and sauté until soft.
- Stir in the flour, cooking for 2 minutes. Gradually whisk in the chicken broth and milk, cooking until thickened.
- Add the shredded chicken and mixed vegetables, followed by salt, pepper, and thyme. Mix well.
- Pour the savory chicken mixture into a greased casserole dish.
- In a separate bowl, combine the Bisquick mix, milk, and melted butter. Mix until just combined.
- Spoon the biscuit mixture over the chicken filling, creating a fluffy topping.
Baking
- Bake for 30-35 minutes or until the biscuits are golden and cooked through.
- Let cool for a few minutes before serving.
