Delicious easy homemade chicken pot pie casserole served in a baking dish

Easy Homemade Chicken Pot Pie Casserole

ByTheo Calderon
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Easy Homemade Chicken Pot Pie Casserole

Introduction

Growing up, one of my favorite childhood memories revolves around the comforting aroma of my mom’s chicken pot pie wafting through the house on chilly evenings. The buttery crust, rich filling, and warm spices created a sense of home that wrapped around us like a cozy blanket. Over the years, I’ve transformed that cherished dish into a simpler, faster version: the Easy Homemade Chicken Pot Pie Casserole. This recipe combines the nostalgia of a classic pot pie with the convenience of a casserole, making it a staple in our family meals. Whether it’s a weekday dinner or a cozy weekend gathering, this dish never fails to elicit smiles and warm hearts.

Why Make This Recipe

What’s truly special about this Easy Homemade Chicken Pot Pie Casserole is its ability to be both comforting and efficient. In just about 30 minutes, you’ll have a delicious, hearty meal that’s healthier than traditional pot pies, thanks to the fresh ingredients and the absence of heavy, processed crusts. It’s a family-approved recipe that encourages everyone to gather around the dinner table without the fuss. Plus, it’s an excellent way to use up leftovers or rotisserie chicken, making it not only quick but also budget-friendly.

Ingredients Section

For the Filling:

  • 2 cups cooked chicken, shredded or diced (fresh or rotisserie)
  • 1 cup frozen peas and carrots
  • 1 cup diced potatoes (you can use fresh or frozen)
  • 1 small onion, chopped
  • 1 clove garlic, minced
  • 1 cup chicken broth
  • 3/4 cup milk
  • 2 tablespoons butter
  • 2 tablespoons all-purpose flour
  • Salt and pepper to taste

For the Topping:

  • 1 cup Bisquick mix or any pancake/waffle mix
  • 1 large egg
  • 1/2 cup milk

Note: For a healthier option, you can substitute whole wheat flour or Bisquick with a gluten-free mix. Fresh vegetables work wonders, too; just make sure to chop them evenly!

Instructions Section (Step-by-Step)

Step 1: Preheat your oven to 400°F (200°C). Grease a 9×13 inch baking dish to prevent sticking.

Step 2: In a large skillet over medium heat, melt the butter. Add the chopped onions and minced garlic, and sauté until translucent (about 2-3 minutes).

Step 3: Stir in the flour, mixing well to create a roux. Cook for about a minute until golden.

Step 4: Gradually whisk in the chicken broth and milk, stirring continuously until the mixture thickens and bubbles (approximately 3-4 minutes).

Step 5: Add in the shredded chicken, frozen peas and carrots, diced potatoes, salt, and pepper. Stir until everything is evenly coated in the sauce. Remove from heat.

Step 6: In a separate bowl, prepare the topping by mixing the Bisquick mix, egg, and milk until just combined. The mixture should be slightly lumpy.

Step 7: Transfer the chicken filling into the greased baking dish, spreading it out evenly. Pour the topping batter over the filling, covering it completely.

Step 8: Bake in the preheated oven for 25-30 minutes or until the topping is golden brown and a toothpick inserted comes out clean.

Step 9: Remove from the oven and allow to cool for a few minutes before serving.

Pro Tips and Variations

  • Expert Advice: Ensure your roux is well-cooked but not burnt; this adds depth to the sauce without a raw flour taste.
  • Avoiding Mistakes: If the casserole becomes watery, consider allowing it to cook a bit longer uncovered. This helps evaporate excess moisture.
  • Variations:
    • For a vegetarian option, substitute chicken with hearty vegetables like mushrooms and add vegetable broth.
    • A low-carb version can be made using riced cauliflower instead of potatoes.
  • Storage: Leftovers can be stored in an airtight container in the fridge for up to 3 days. Reheat in the oven for best results; microwave reheating is fine, but it’ll be less crispy.

Serving Suggestions

This Chicken Pot Pie Casserole pairs beautifully with a simple side salad or steamed green beans for added freshness. For a touch of indulgence, serve with garlic bread to soak up the creamy filling. Present it in the baking dish for a rustic feel, or portion it into individual bowls topped with fresh parsley for a pop of color. Each serving is roughly 1 to 1.5 cups, with about 400 calories each.

FAQ Section

Can I make this recipe ahead of time?
Absolutely! You can prepare the filling and topping separately, refrigerate them, and then bake when you’re ready to serve.

Can I freeze the leftovers?
Yes, this casserole freezes well! Just make sure to wrap it tightly in plastic wrap and foil. It can last up to 3 months in the freezer.

What can I use instead of chicken?
Feel free to swap chicken for turkey, duck, or a plant-based protein. Tofu or tempeh can work well in a vegetarian rendition.

How do I prevent the dish from becoming watery?
The key is to ensure your filling is thick before adding the topping. If needed, let it simmer longer to decrease moisture.

Can I make this vegetarian or dairy-free?
Yes! Use vegetable broth, plant-based milk, and substitute chicken with your favorite vegetables or legumes for a delicious vegetarian option.

Conclusion

The Easy Homemade Chicken Pot Pie Casserole holds a special place in my heart and on our dinner table. It encapsulates the warmth of family gatherings and the joy of sharing comfort food with loved ones. With every bite, I’m reminded of those cherished moments from my childhood, and I hope this recipe brings you and your family the same warmth and joy. I encourage you to give it a try, share your results, and comment on your own stories of comfort food. Let’s keep those delicious memories alive together!

Delicious easy homemade chicken pot pie casserole served in a baking dish

Chicken Pot Pie Casserole

A comforting and efficient twist on the classic chicken pot pie, this casserole is both hearty and quicker to prepare, perfect for any family meal.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 8 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 400
Ingredients Method Notes

Ingredients
  

For the Filling
  • 2 cups cooked chicken, shredded or diced (fresh or rotisserie)
  • 1 cup frozen peas and carrots
  • 1 cup diced potatoes (you can use fresh or frozen)
  • 1 small onion, chopped
  • 1 clove garlic, minced
  • 1 cup chicken broth
  • 3/4 cup milk
  • 2 tablespoons butter
  • 2 tablespoons all-purpose flour Can be substituted with whole wheat flour or gluten-free mix.
  • to taste Salt and pepper
For the Topping
  • 1 cup Bisquick mix or any pancake/waffle mix
  • 1 large egg
  • 1/2 cup milk

Method
 

Preparation
  1. Preheat your oven to 400°F (200°C) and grease a 9×13 inch baking dish.
  2. In a large skillet over medium heat, melt the butter. Add the chopped onions and minced garlic, and sauté until translucent (about 2-3 minutes).
  3. Stir in the flour, mixing well to create a roux. Cook for about a minute until golden.
  4. Gradually whisk in the chicken broth and milk, stirring continuously until the mixture thickens and bubbles (approximately 3-4 minutes).
  5. Add in the shredded chicken, frozen peas and carrots, diced potatoes, salt, and pepper. Stir until everything is evenly coated in the sauce. Remove from heat.
Topping Preparation
  1. In a separate bowl, prepare the topping by mixing the Bisquick mix, egg, and milk until just combined. The mixture should be slightly lumpy.
Assembly and Baking
  1. Transfer the chicken filling into the greased baking dish, spreading it out evenly.
  2. Pour the topping batter over the filling, covering it completely.
  3. Bake in the preheated oven for 25-30 minutes or until the topping is golden brown and a toothpick inserted comes out clean.
  4. Remove from the oven and allow to cool for a few minutes before serving.

Notes

Leftovers can be stored in an airtight container in the fridge for up to 3 days. Reheat in the oven for best results. To make it vegetarian or dairy-free, use vegetable broth, plant-based milk, and substitute chicken with vegetables or legumes.
Theo Calderon
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