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Chicken Pot Pie Casserole

Chicken Pot Pie Casserole

A creamy and comforting chicken casserole filled with vegetables and topped with a golden crust.Perfect for family dinners, cozy meals, and easy weeknight cooking.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6
Calories: 420
Ingredients Method Notes

Ingredients
  

  • 2 cups cooked chicken
  • 1 cup frozen peas and carrots
  • ½ cup corn
  • ½ cup chopped onion
  • 3 tablespoons butter
  • 3 tablespoons flour
  • 2 cups chicken broth
  • 1 cup milk
  • 1 teaspoon garlic powder
  • ½ teaspoon thyme
  • ½ teaspoon salt
  • ½ teaspoon black pepper
  • 1 pie crust or biscuit dough

Method
 

  1. Preheat oven to 375°F (190°C) and grease a baking dish.
  2. Melt butter in a skillet and cook onion until soft.
  3. Add frozen vegetables and cook briefly.
  4. Stir in flour and cook for one minute.
  5. Slowly add chicken broth while stirring.
  6. Add milk and seasonings and simmer until thick.
  7. Stir in cooked chicken and transfer mixture to baking dish.
  8. Add crust on top and bake for 25–30 minutes until golden.

Notes

Store leftovers in the refrigerator for up to 4 days.
• Rotisserie chicken works great in this recipe.
• Add extra vegetables for more texture and flavor.
• Freeze the casserole for up to 2 months.
• Brush the crust with egg wash for a golden finish.