Easy Chicken Pot Pie Casserole
A warm and comforting casserole featuring chicken, creamy stock, and a golden top, perfect for family gatherings and simple meals.
Ingredients
Filling Ingredients
- 2 cups cooked chicken, shredded Use leftover roasted chicken or rotisserie chicken for convenience.
- 1 cup frozen mixed vegetables (peas, carrots, corn) Fresh vegetables can be substituted; pre-cook firm vegetables like carrots.
- 1 can cream of chicken soup Can be replaced with cream of mushroom for different flavor.
- 1 cup chicken broth Add more if mixing seems thick.
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon dried thyme Adjust to taste; a pinch of nutmeg adds warmth.
- to taste Salt and pepper Season the filling generously as baking softens flavors.
Batter Ingredients
- 1 cup milk
- 1 cup all-purpose flour Can be replaced with a gluten-free blend for a gluten-free option.
- 1 teaspoon baking powder Use gluten-free baking powder for gluten-free option.
- 1/2 cup butter, melted Fresh butter enhances flavor.
- 2 large eggs
Instructions
Preparation
- Preheat the oven to 350°F (175°C).
- In a large mixing bowl, combine shredded chicken, mixed vegetables, cream of chicken soup, chicken broth, garlic powder, onion powder, thyme, salt, and pepper. Stir until glossy.
- In another bowl, whisk together the milk, flour, baking powder, melted butter, and eggs until smooth.
Assembly
- Pour the chicken mixture into a greased casserole dish and smooth the top.
- Top with the batter mixture evenly, spooning it gently over the filling.
Baking
- Bake for 30-35 minutes or until the top is golden brown and set.
- Let cool for a few minutes before serving.
Notes
This casserole can be made ahead of time and reheated. A side salad or cranberry sauce works well for serving. For reheating, add a splash of milk or broth to maintain creaminess.
Nutrition
Serving: 1gCalories: 400kcalCarbohydrates: 35gProtein: 20gFat: 25gSaturated Fat: 15gSodium: 600mgFiber: 3gSugar: 2g
Tried this recipe?Let us know how it was!