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This simple chicken pot pie casserole is the ultimate comfort food. It takes all the great flavors of a chicken pot pie and puts them in a simplified casserole form. With our cast iron casserole dish and some pre-prepared ingredients, you can have supper cooked and the family fed in just over an hour!
And this chicken pot pie recipe, it might just be the best thing you make in a casserole dish. And trust me, there's a lot of competition.
There are only a few elements to this dish - chicken, vegetables, liquid, and a crust. And they can all be adapted to better fit your preferences, or whatever you have on hand in the fridge!
Don't be afraid to stray just a little from the original recipe. Make it your own! If your family loves the style of this dish, changing it up every time you make it will keep you and your family happy and fed. By changing a few of the ingredients each time, it won't seem like you're eating the same thing night after night.
Fix this chicken pot pie just as quick and easy with leftover chicken or even store-bought rotisserie chicken. It soaks up all the lovely sauce anyway, so it's an excellent way to breathe some new life into otherwise dry and unappetizing pieces of meat.
Pie crust or crescent rolls are fragile, anyways, so use care when you're laying them out on your dish.
Oven times and temperatures may vary depending on the oven that you are using. Continuously check your chicken pot pie to make sure it's not burning, and adjust your cook time accordingly.
Pricking holes in the dough, also called 'docking', allows the steam to escape while it is cooking. If you skip this small step, the heat and steam will cause the dough to puff up in bubbles, and this will create uneven heating throughout the pie crust.
Absolutely! Use whatever is least complicated or most affordable to get your hands on.
If you're using pre-cooked chicken - simply cook the onions until they are translucent (in step 3) and continue with the recipe as usual.
Vegetables give you freedom! You can opt for the traditional combination of onion, carrot, potato, and peas, or you can add something more if you like. Try these alternatives if you're looking to change the flavor up a little:
You can choose any veggies that may be frozen, canned, or fresh. You'll just need to account for the difference in liquid content and adjust the amount of water you add to the filling.
Maybe you only like to use veggies that are in season, and that's okay. The best part about this pot pie recipe is its versatility to substitute whatever you need to.
Well - you essentially have a free pass here. You can purchase frozen or canned potatoes, a mix like potatoes O'Brien, or even use tater tots! There won't be any of that signature crunch, but they'll be almost like little potato pies inside a chicken pot pie. That's an unusual twist to this chicken pot pie recipe, but you get the gist: your personalized chicken pot pie casserole can have whatever potatoes you like.
The cream of chicken soup gives the chicken pot pie casserole a lovely creamy texture and flavor. This easy chicken pot pie recipe with cream of chicken soup becomes even more affordable because you don't need to buy anything more than a couple of cans that pretty much last forever.
Mix it up with a combination of different soups! Use a can of chicken soup and mushroom soup or celery soup and chicken soup for a different take on this recipe.
Can't get hold of the soup entirely? Replace it using this recipe :
It won't be the exact chicken pot pie casserole experience, but it'll be just as good and just as flavorful!
This simple chicken pot pie goes well with the pie crust. You can use any non-sweet pie crust of your choice, but we recommend crescent rolls or regular pie crusts as both excellent options. Flakey and buttery, they complete this easy chicken pot pie with pie crust.
If the pie filling is too thick, slowly add a little bit more water.
If it's runny - cook for a little longer. This should evaporate some of the excess water from the mixture. If you want a bulkier filling, instead of cooking the water off, add a few tablespoons of dried mashed potato mix! Get creative and pick a bold flavor.
You'll need to adjust the amount of water you add when using fresh, canned, or frozen veggies. Frozen and canned vegetables will have more liquid, so you won't need to add as much water as you would if you were using fresh veggies. Consistency is key to a creamy pot pie, so you'll want to get it right!
This creamy chicken pot pie with pie crust is best suited for eating just after cooking it. Making this dish ahead of time could leave the top and bottom crusts mushy and soft. Chicken pot pie will taste much better when crispy just after it cooks.
You can cook the pot pie filling ahead of time and leave the mixture in the fridge for up to 24 hours. Once you're ready to finish the recipe, chicken pot pie will taste great fresh from the oven.
To save time in the future, you can also make several batches of the pot pie filling ahead of time and place them in the freezer to pull out on nights you don't have as much time to cook supper. Just thaw in warm water, and continue with the recipe as usual.
Store any leftover chicken pot pie in the original baking dish. When it comes time to heat it up, we recommend popping it back into the oven to reheat and crisp it up again.
You can definitely reheat your leftovers in the microwave! They'll taste the same, but the crust won't be crispy anymore.
This casserole dish is a meal all by itself, but you can always add a couple of side dishes if you want.
We recommend adding a caesar or garden salad, or you can roast any kind of seasonal veggies in the oven along with your casserole.
In this recipe, chicken pot pie casserole becomes a simple and affordable weeknight meal. Prep the filling ahead for those super busy weeks, or make it the night of, either way, the whole family is going to love this super creamy and comforting dish.
Save this recipe to wow your family any night of the week or pick this for your next potluck dish. Everyone will be asking for your recipe!
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