Description
This Chicken Pot Pie Casserole is the ultimate comfort food that brings together tender chicken, mixed vegetables, and a creamy sauce, all topped with a flaky crust. It’s a simple yet satisfying dish that’s perfect for a cozy family dinner.
Ingredients
Scale
For the Filling:
- 2 cups cooked chicken, shredded or diced
- 2 cups frozen mixed vegetables (peas, carrots, corn, green beans)
- 1/3 cup unsalted butter
- 1/3 cup all-purpose flour
- 2 cups chicken broth
- 1 cup whole milk
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon dried thyme
- 1/2 teaspoon garlic powder
For the Crust:
- 1 refrigerated can of biscuit dough (8 biscuits) or 1 sheet puff pastry
- 1 egg, beaten (for egg wash, optional)
Instructions
- Preheat the Oven: Preheat the oven to 400°F (200°C) and grease a 9×13-inch casserole dish.
- Prepare the Filling: In a skillet, melt butter, stir in flour, then whisk in broth and milk until thickened. Season with salt, pepper, thyme, and garlic. Add chicken and vegetables.
- Assemble: Pour the filling into the casserole dish. Top with biscuit dough or puff pastry.
- Bake: Brush with egg wash and bake for 25-30 minutes until golden and bubbly.
- Serve: Let cool slightly before serving.
Notes
- Rotisserie chicken works well in this recipe.
- Consider adding sautéed onions or mushrooms for extra flavor.
- For a flakier crust, opt for puff pastry over biscuits.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 piece
- Calories: 420
- Sugar: 4g
- Sodium: 880mg
- Fat: 23g
- Saturated Fat: 10g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 21g
- Cholesterol: 75mg
