Flavor, Texture, and Make-Ahead Magic
Flavor, texture, and make-ahead magic are what drew me to Homemade Chicken Pot Pie Casserole. I reach for it on busy Mondays when four alarms ring. Creamy sauce, tender chicken, and vegetables stay comforting even after a hectic commute. The topping is the warm hug you crave after a long day.
The texture comes from a creamy base mingling with a soft, flaky crust topping. It’s all in one dish, no dance of pots needed.
- One-dish comfort: creamy base meets a crisp, golden topping.
- Tender chicken and colorful veggies add nutrition and joy.
- Butter-brushed crust delivers a cozy, bakery-worthy finish.
Make-ahead magic helps weeknights stay sane. I assemble the filling, cover, and chill it for up to 24 hours. When ready, I top and bake for a crowd-pleasing supper.
- Make ahead: assemble filling, refrigerate, and bake later for simplicity.
- Freezer-friendly: assemble without topping; freeze, bake from frozen, add 10–15 minutes.
- Alternate toppings: biscuit dough works, or swap for a rolled pie crust.
For me, Homemade Chicken Pot Pie Casserole is a reliable backup. It tastes like a hug on busy nights.
Homemade Chicken Pot Pie Casserole 5 Easy Creamy Delicious.
- Total Time: 50 minutes
- Yield: 6 servings 1x
- Diet: Halal
Description
Homemade Chicken Pot Pie Casserole – Creamy, cozy, and comforting in one baking dish.
Ingredients
- 2 cups cooked chicken, shredded or cubed
- 1 cup frozen mixed vegetables (peas, carrots, corn, green beans)
- 1 cup diced potatoes (optional)
- 1 can (10.5 oz) cream of chicken soup
- ½ cup milk
- ½ cup chicken broth
- 1 tsp garlic powder
- 1 tsp onion powder
- ½ tsp thyme
- Salt and pepper to taste
- 1 package refrigerated biscuit dough or 1 pie crust (for topping)
- 1 tbsp butter, melted
Instructions
- Preheat oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish.
- In a large bowl, mix chicken, vegetables, potatoes (if using), cream of chicken soup, milk, chicken broth, and seasonings until well combined.
- Pour the mixture into the prepared baking dish and spread evenly.
- Top with biscuit dough pieces or roll out a pie crust to cover the filling completely.
- Brush the top with melted butter for a golden finish.
- Bake for 30–35 minutes, or until the top is golden brown and the filling is bubbling.
- Let cool slightly before serving for the perfect cozy bite!
Notes
- Shortcut tip: use leftover rotisserie chicken for even faster weeknight meals.
- Make ahead: assemble, cover, refrigerate, and bake later (add 10 minutes to baking time when cold).
- To freeze: assemble without topping and freeze; bake from frozen, adding 10–15 minutes.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving (about 1/6 of recipe)
- Calories: 420
- Sugar: 6 g
- Sodium: 760 mg
- Fat: 23 g
- Saturated Fat: 9 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 4 g
- Protein: 28 g
- Cholesterol: 95 mg
Keywords: homemade chicken pot pie casserole, creamy chicken pot pie casserole, comfort food, weeknight dinner, easy casserole