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Homemade Chicken Pot Pie Casserole Recipe

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Easy Chicken Pot Pie Casserole The Food Cafe
Easy Chicken Pot Pie Casserole The Food Cafe from thefoodcafe.com

Description

This homemade chicken pot pie casserole is full of comfort food goodness. It’s the perfect meal for a cold winter night and it’s sure to please the whole family. This recipe is made with homemade chicken soup and a simple biscuit topping. The biscuit topping is made from a combination of butter and flour that is then cut into cubes and added to the top of the pot pie. The filling is made with cooked chicken, carrots, celery, and onions, all cooked in a creamy chicken broth. The whole casserole is then topped with a buttery biscuit topping that will make your mouth water. This casserole is sure to become a family favorite!

Prep Time

This casserole takes about 15 minutes to prepare and around 40 minutes to bake. It is best if you make it ahead of time and refrigerate it overnight so the flavors can meld together. This will make it easier to assemble the next day.

Cook Time

The casserole takes about 40 minutes to bake. It is best if you bake it covered for the first 20 minutes and then uncovered for the last 20 minutes. This will ensure that the biscuit topping is golden brown and crispy.

Ingredients

  • 2 tablespoons butter
  • 1 onion, diced
  • 2 carrots, diced
  • 2 celery stalks, diced
  • 2 cloves garlic, minced
  • 1/4 cup all-purpose flour
  • 2 cups chicken broth
  • 1 cup milk
  • 2 cups cooked chicken, diced
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper
  • 3 tablespoons butter, melted
  • 1/2 cup all-purpose flour
  • 1/4 teaspoon baking powder
  • 1/4 teaspoon baking soda

Instructions

  1. Preheat oven to 375 degrees F.
  2. Melt 2 tablespoons butter in a large skillet over medium-high heat. Add onion, carrots, and celery and cook until tender, about 5 minutes.
  3. Add garlic and cook until fragrant, about 1 minute.
  4. Add 1/4 cup flour and stir to combine. Cook for 1 minute, stirring constantly.
  5. Add chicken broth and milk and bring to a simmer. Simmer for 5 minutes until thickened.
  6. Add chicken, salt, and pepper and stir to combine. Simmer for 5 minutes.
  7. Pour chicken mixture into a 9x13 inch baking dish.
  8. In a medium bowl, combine 3 tablespoons melted butter, 1/2 cup flour, baking powder, and baking soda. Use a pastry blender or fork to cut the butter into the flour mixture until it resembles coarse crumbs.
  9. Sprinkle crumb mixture over the top of the chicken mixture.
  10. Bake for 20 minutes covered and 20 minutes uncovered. The topping should be golden brown and crispy.
  11. Remove from oven and let cool for 10 minutes before serving.

Equipment

  • Large skillet
  • 9x13 inch baking dish
  • Medium bowl
  • Pastry blender or fork

Notes

This casserole can be made ahead of time and refrigerated overnight. Make sure to reheat it before serving. You can also freeze this casserole for up to 3 months. To reheat, thaw it in the refrigerator overnight and then bake at 375 degrees F for 20 minutes covered and 20 minutes uncovered.

Nutrition: Per Serving

Calories: 350 | Fat: 18g | Protein: 24g | Carbs: 24g | Fiber: 2g | Sodium: 550mg

Recipe Tips

  • If you don’t have cooked chicken on hand, you can use a rotisserie chicken or canned chicken. Just make sure to drain the canned chicken before adding it to the casserole.
  • This casserole can also be made with other vegetables, such as peas, corn, or potatoes. Just make sure to adjust the cooking time accordingly.
  • If you don’t have a pastry blender, you can use two forks to cut the butter into the flour mixture.
  • For an extra cheesy topping, add 1/2 cup shredded cheddar cheese to the biscuit topping before baking.
  • If you want to make this casserole vegetarian, you can use vegetable broth instead of chicken broth and omit the chicken.

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