Classic Chicken Pot Pie Casserole

Discover the heartwarming Chicken Pot Pie Casserole, a delightful twist on the classic favorite! This easy-to-make dish combines tender chicken, hearty vegetables, and a creamy filling, all topped with a golden crust. Perfect for busy families, it offers the comfort of traditional pot pie without the fuss. Ideal for weeknight dinners or gatherings, this versatile casserole promises to please everyone at the table while creating lasting memories. Enjoy wholesome, homemade goodness in every bite!

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Ingredients

2 cups cooked chicken, shredded or diced

1 cup frozen peas and carrots mix

1 cup frozen corn

1 cup diced potatoes (fresh or frozen)

1 small onion, diced

2 cloves garlic, minced

1 teaspoon dried thyme

1 teaspoon dried rosemary

1/2 teaspoon salt

1/2 teaspoon black pepper

1 can (10.5 oz) cream of chicken soup

1 cup chicken broth

1 cup milk

1 teaspoon Worcestershire sauce

1 pre-made pie crust (or 2 if you prefer a top and bottom layer)

1 tablespoon olive oil or butter

Instructions

Preheat the oven: Preheat your oven to 375°F (190°C).

Sauté aromatics: In a large skillet, heat olive oil or butter over medium heat. Add the diced onion and garlic, sautéing until the onion is translucent, about 3-4 minutes.

Add vegetables and seasonings: Stir in the frozen peas, carrots, corn, and diced potatoes. Sprinkle in thyme, rosemary, salt, and pepper. Cook for an additional 5 minutes, stirring occasionally.

Mix in chicken and sauce: Add in the shredded chicken, cream of chicken soup, chicken broth, milk, and Worcestershire sauce. Stir everything together until well combined. Bring to a gentle simmer and cook for 5 minutes until everything is heated through.

Prepare the casserole dish: Pour the chicken and vegetable mixture into a greased 9x13 inch casserole dish, spreading it evenly.

Add pie crust: Roll out your pie crust (or place it in its ready-made form) over the chicken mixture, cutting slits for steam to escape, or you can create a lattice design if you're feeling artistic. If using two pie crusts, place one on the bottom and one on top.

Bake: Place the casserole in the preheated oven and bake for 30-35 minutes, or until the crust is golden brown and the filling is bubbly. If the crust begins to brown too quickly, cover the edges with aluminum foil.

Cool and serve: Once out of the oven, let the casserole cool for about 10 minutes before slicing. Serve hot and enjoy your comforting classic chicken pot pie casserole!

Prep Time, Total Time, Servings: 20 min | 1 hr | 6 servings