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Easy Chicken Pot Pie Casserole

  • Author: Avery
  • Total Time: 50 minutes
  • Yield: 6 servings 1x
  • Diet: Omnivore

Description

This Easy Chicken Pot Pie Casserole takes all the cozy flavors of classic chicken pot pie and tucks them into a simple, no-fuss bake. Tender shredded chicken and mixed veggies are smothered in a creamy sauce, then topped with a golden, flaky-style batter that bakes up beautifully in one dish. It’s weeknight comfort food at its best hearty, family-friendly, and ready in under an hour.

Ingredients

Scale
  • 2 cups cooked chicken, shredded
  • 1 cup frozen mixed vegetables (peas, carrots, corn)
  • 1 can (10.5 oz) cream of chicken soup
  • 1 cup chicken broth
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon dried thyme
  • Salt and pepper, to taste
  • 1 cup milk
  • 1 cup all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 cup butter, melted
  • 2 large eggs

Instructions

  1. Preheat your oven to 400°F (200°C). Lightly grease a 9×13-inch baking dish and set aside.
  2. In a large mixing bowl, combine the shredded chicken, frozen mixed vegetables, cream of chicken soup, chicken broth, garlic powder, onion powder, dried thyme, salt, and pepper. Stir until everything is evenly coated and well mixed.
  3. Pour the chicken and vegetable mixture into the prepared baking dish, spreading it into an even layer.
  4. In a separate bowl, whisk together the milk, all-purpose flour, baking powder, melted butter, and eggs until the batter is smooth and no lumps remain.
  5. Pour the batter evenly over the chicken mixture, using a spatula to gently spread it to the edges of the dish if needed.
  6. Bake in the preheated oven for 30–35 minutes, or until the top is puffed, golden brown, and a toothpick inserted into the topping comes out clean.
  7. Remove from the oven and let the casserole rest for 5–10 minutes to set slightly before scooping and serving.
  8. Serve warm and enjoy your comforting chicken pot pie casserole.

Notes

  • You can use rotisserie chicken, leftover roasted chicken, or even turkey in this recipe.
  • If your frozen mixed vegetables are in large chunks, thaw slightly and break them up before mixing.
  • Season the filling generously; the soup and broth are salty, so taste before adding extra salt.
  • Letting the casserole rest before serving helps the topping firm up and makes it easier to scoop neatly.
  • Prep Time: 15 minutes
  • Cook Time: 35 minutes
  • Category: Main Course, Casserole
  • Method: Baked
  • Cuisine: American

Nutrition

  • Serving Size: 1/6 of casserole
  • Calories: 350 kcal
  • Sugar: 3 g (estimated)
  • Sodium: 750 mg (estimated)
  • Fat: 22 g (estimated)
  • Saturated Fat: 11 g (estimated)
  • Unsaturated Fat: 10 g (estimated)
  • Trans Fat: 0 g (estimated)
  • Carbohydrates: 23 g (estimated)
  • Fiber: 2 g (estimated)
  • Protein: 16 g (estimated)
  • Cholesterol: 135 mg (estimated)

Keywords: easy chicken pot pie casserole, chicken pot pie bake, creamy chicken casserole, weeknight dinner, comfort food

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Find it online: https://averyrecipes.com/easy-chicken-pot-pie-casserole/