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For a great chicken pot pie casserole, use these key ingredients: - 2 cups cooked chicken, shredded - 1 cup carrots, diced (fresh or frozen) - 1 cup peas (fresh or frozen) - 1 cup corn kernels (fresh or frozen) - 1 cup celery, diced - 1 medium onion, finely chopped - 4 cups chicken broth (homemade or low-sodium) - 1 cup heavy cream These ingredients bring together the classic flavors of comfort food. The chicken offers protein, while the vegetables provide texture and color. Chicken broth and heavy cream create a rich and creamy base. To enhance the flavor, use these seasonings: - 1 teaspoon garlic powder - 1 teaspoon onion powder - 1 teaspoon dried thyme - 1 teaspoon salt - ½ teaspoon black pepper These spices give depth to the dish. Garlic and onion powder add savory notes, while thyme brings a hint of earthiness. Salt and pepper balance the flavors. You also need ¼ cup all-purpose flour. This helps thicken the sauce. It creates a nice, creamy texture that holds everything together. For the topping, you can choose between store-bought or homemade biscuits. Store-bought biscuits save time, while homemade ones can add a personal touch. You might also try different biscuit types, like cheddar or herb varieties. These options can elevate the casserole, giving it a unique twist. Whichever choice you make, the biscuit topping will turn golden and flaky as it bakes, creating a beautiful contrast to the creamy filling below. {{ingredient_image_2}} 1. Preheat the oven: Start by setting your oven to 400°F (200°C). This helps the casserole cook evenly. 2. Sauté the vegetables: In a large pot, melt 2 tablespoons of unsalted butter over medium heat. Add 1 medium onion, finely chopped, along with 1 cup of diced celery and 1 cup of diced carrots. Sauté these for about 5-7 minutes. You want the onions to turn soft and clear. 1. Add peas and corn: Stir in 1 cup of peas and 1 cup of corn. Cook this mix for about 2 minutes. You just want to warm them through. 2. Thicken the sauce: Sprinkle ¼ cup of all-purpose flour over the veggies. Stir well for 1-2 minutes to cook out the raw flour taste. This makes your filling nice and thick. 1. Combine chicken with sauce: Slowly pour in 4 cups of chicken broth while you stir to avoid lumps. Bring this to a gentle simmer. Next, add 1 cup of heavy cream and season with 1 teaspoon of garlic powder, 1 teaspoon of onion powder, 1 teaspoon of dried thyme, 1 teaspoon of salt, and ½ teaspoon of black pepper. Stir until thickened, about 5 minutes. Gently fold in 2 cups of shredded cooked chicken. 2. Transfer to casserole dish: Carefully pour this creamy mix into a greased 9x13 inch casserole dish. Spread it out evenly. 3. Add biscuit topping and bake: Tear 2 cups of biscuits into quarters and scatter them on top of the filling. Bake the casserole for 25-30 minutes until the biscuits are golden brown and the filling is bubbling hot. To sauté vegetables well, start with a hot pan. Melt butter until it bubbles. Add onions, celery, and carrots. Cook for 5-7 minutes. Stir often until the onions turn clear and soft. This helps bring out the sweet taste of the veggies. To thicken your filling, sprinkle flour over the cooked vegetables. Stir for 1-2 minutes to get rid of the raw flour taste. Then, add chicken broth slowly while stirring. This keeps lumps from forming. Let it simmer until thick. You can boost flavors with herbs and spices. Dried thyme adds a lovely earthy taste. Garlic and onion powders also bring depth. Feel free to add fresh herbs like parsley or rosemary for more flavor. For a heartier dish, toss in extra veggies like mushrooms or potatoes. You can also add a splash of white wine for a richer taste. This adds complexity and warmth to your casserole. Serve your casserole straight from the dish for a cozy feel. For a pop of color, sprinkle fresh parsley on top. It makes the dish look bright and inviting. Pair it with a crisp side salad to balance the richness of the casserole. Enjoy the mix of flavors and textures! Pro Tips Use Rotisserie Chicken: For added convenience and flavor, consider using store-bought rotisserie chicken. It saves time and enhances the dish's taste. Customize Your Veggies: Feel free to swap in your favorite vegetables, like green beans or mushrooms, to tailor the casserole to your taste. Make-Ahead Option: Prepare the filling in advance and store it in the fridge. Just add the biscuit topping and bake when you're ready to serve. Check Biscuit Doneness: If the biscuits are browning too quickly, cover the casserole loosely with foil to prevent burning while ensuring the filling cooks through. {{image_4}} You can make this chicken pot pie casserole even better with some easy swaps. To cut down on fat, try using low-fat cream instead of heavy cream. This change keeps the dish creamy but makes it lighter. If you need a gluten-free option, look for gluten-free biscuits at the store. They work just as well on top of the casserole. You can also make homemade gluten-free biscuits using almond flour or coconut flour. Using rotisserie chicken is a great shortcut. It saves time and adds flavor to your dish. Just shred the chicken and mix it in with the veggies. For a vegetarian twist, leave out the chicken and add more veggies. You can use mushrooms, lentils, or chickpeas. These options add protein and keep the dish hearty. Want to spice things up? Add herbs like rosemary or basil for a fresh taste. You can also use different vegetables, such as bell peppers or green beans. If you like heat, toss in some jalapeños or a few drops of hot sauce. This adds a kick to the creamy filling and makes each bite exciting. Store any leftover chicken pot pie casserole in an airtight container. Make sure it cools down to room temperature first. This helps keep the flavors fresh and prevents sogginess. Glass or plastic containers work great for this. They seal tightly and make reheating easy. To freeze the casserole, let it cool completely. Then, wrap it tightly in plastic wrap and foil. This prevents freezer burn. You can also use a freezer-safe container. When you want to eat it, thaw it in the fridge overnight. Reheat it in the oven at 350°F until hot. Cover it with foil to avoid burning the biscuits. In the fridge, the casserole lasts about 3 to 4 days. If you freeze it, it can last up to 3 months. Always check for signs of spoilage. If it smells off or has mold, it's best to throw it away. Make sure to keep track of how long it’s been stored to enjoy it at its best! Can I make this dish ahead of time? Yes, you can make this casserole ahead of time. Prepare the filling and layer it in the casserole dish. Cover it tightly and store it in the fridge. When you are ready to bake, just add the biscuit topping and bake it. It makes meal prep easy! How can I make it dairy-free? To make this dish dairy-free, swap the heavy cream for coconut milk or a dairy-free cream. Use dairy-free biscuits as your topping. This way, you keep all the tasty flavors without the dairy. What if my filling isn’t thickening? If your filling isn’t thickening, simmer it longer. This allows the flour to cook and thicken the sauce. If needed, you can mix a bit more flour with water to create a slurry. Stir this in slowly until you reach the right thickness. How to avoid soggy biscuit topping? To avoid a soggy biscuit topping, don’t add the biscuits until just before baking. Make sure your filling is hot when you add the biscuits. This helps them cook evenly and stay fluffy on top. What sides pair well with chicken pot pie casserole? Serve this casserole with a fresh side salad or steamed veggies. A light coleslaw also works well. These sides add crunch and balance to the warm, creamy casserole. Can I use leftover turkey? Absolutely! Leftover turkey is a great substitute for chicken. Just shred it up and mix it with your filling. It’s a perfect way to use up holiday leftovers while still enjoying a comforting meal. This blog post covers everything you need to create a delicious chicken pot pie casserole. We discussed key ingredients, cooking steps, and helpful tips to enhance flavor. You learned how to store leftovers and even discovered variations to suit your tastes. In conclusion, with the right ingredients and techniques, you can make this comforting dish your own. Whether it's for a family dinner or meal prep, enjoy this delicious creation that warms hearts and bellies alike.

Comforting Chicken Pot Pie Casserole

A hearty and comforting chicken pot pie casserole filled with tender chicken and vegetables, topped with flaky biscuits.
Print Recipe Pin Recipe
Course Main Course
Cuisine American
Servings 6
Calories 400 kcal

Ingredients
  

  • 2 cups cooked chicken, shredded
  • 1 cup carrots, diced (fresh or frozen)
  • 1 cup peas (fresh or frozen)
  • 1 cup corn kernels (fresh or frozen)
  • 1 cup celery, diced
  • 1 medium onion, finely chopped
  • 4 cups chicken broth (homemade or low-sodium)
  • 1 cup heavy cream
  • 0.25 cup all-purpose flour
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon dried thyme
  • 1 teaspoon salt
  • 0.5 teaspoon black pepper
  • 2 cups biscuits (store-bought or homemade)
  • 2 tablespoons unsalted butter

Instructions
 

  • Preheat your oven to 400°F (200°C).
  • In a large pot over medium heat, melt the 2 tablespoons of unsalted butter. Add the finely chopped onion, diced celery, and carrots. Sauté these ingredients for about 5-7 minutes, or until the onions become translucent and the vegetables are tender.
  • Stir in the peas and corn, cooking for an additional 2 minutes until they are warmed through.
  • Sprinkle the ¼ cup of all-purpose flour over the sautéed vegetables, stirring to coat evenly. Cook this mixture for 1-2 minutes to cook out the raw flour taste, stirring constantly.
  • Gradually pour in the 4 cups of chicken broth while continuously stirring to avoid any lumps from forming. Bring the mixture to a gentle simmer.
  • Once the broth mixture is simmering, add 1 cup of heavy cream, along with the garlic powder, onion powder, dried thyme, salt, and black pepper. Stir well to combine and allow the sauce to thicken, which should take about 5 minutes.
  • Gently fold in the shredded chicken, making sure it is evenly distributed throughout the creamy vegetable mixture.
  • Carefully pour the chicken and vegetable mixture into a greased 9x13 inch casserole dish, spreading it out evenly.
  • Tear the biscuits into quarters and scatter them evenly over the surface of the casserole for a delightful topping.
  • Place the casserole dish in the preheated oven and bake for 25-30 minutes, or until the biscuits are golden brown and the filling is bubbling hot.
  • Once baked, remove the casserole from the oven and allow it to cool slightly for about 5-10 minutes before serving.

Notes

Serve directly from the casserole dish, garnished with a sprinkle of fresh parsley for a burst of color. Pair it with a refreshing side salad to complement this hearty dish! Enjoy!
Keyword casserole, chicken, comfort food, pot pie