Here is an appetizing introduction to the recipe, ranging from 350-500 characters, written before any headings. Indulge in the warmth and comfort of Chicken Pot Pie Casserole, a dish that brings together tender chicken, vibrant vegetables, and a rich, creamy sauce all topped with a golden, flaky crust. Perfect for family dinners or gatherings, this casserole is sure to please both young and old alike. Follow this easy recipe to create a hearty meal that everyone will love!
Ingredients
Here is the list of ingredients.
- 2 cups cooked chicken, diced
- 1 cup frozen peas and carrots
- 1 cup chopped celery
- 1/2 cup onion, diced
- 1 can (10.5 oz) cream of chicken soup
- 1/2 cup milk
- 1 teaspoon garlic powder
- 1 teaspoon thyme
- 1 package refrigerated pie crusts (2 crusts)
- Salt and pepper to taste
Servings and Cooking Time
This recipe serves 6 people. Preparation time is about 20 minutes, and cooking time is approximately 40 minutes.
Nutritional Value
Here is the nutritional value of the dish based on 1 serving for 1 person (serving size: 1 cup):
– Calories: 320
– Protein: 22g
– Carbohydrates: 30g
– Fat: 14g
– Fiber: 2g
Step-by-Step Cooking Process
Here you need to write ONLY LIST (at least 10 items in the list) STEP-by-step detailed preparation “Chicken Pot Pie Casserole Recipe”, the size of this block is strictly from 1200 to 1500 characters.
1. Preheat your oven to 425°F (220°C).
2. In a large mixing bowl, combine the diced chicken, frozen peas and carrots, chopped celery, and diced onion.
3. In a separate bowl, mix the cream of chicken soup, milk, garlic powder, thyme, salt, and pepper.
4. Pour the soup mixture over the chicken and vegetables, stirring until well combined.
5. Unroll one pie crust and fit it into the bottom of a 9-inch pie dish or casserole dish.
6. Spoon the chicken mixture into the crust, spreading it evenly.
7. Unroll the second pie crust and place it on top of the filling.
8. Seal the edges by crimping them together with your fingers.
9. Cut several slits in the top crust to allow steam to escape.
10. Bake in the preheated oven for 30-35 minutes, or until the crust is golden brown.
11. Let the casserole cool for 10 minutes before serving.
Alternative Ingredients
If you’re looking for alternatives, you can use leftover turkey instead of chicken, or swap the cream of chicken soup for a homemade white sauce. Additionally, you can incorporate other vegetables like corn or bell peppers based on your preference.
Serving and Pairings
Chicken Pot Pie Casserole pairs beautifully with a simple green salad or steamed vegetables. For a heartier meal, consider serving it with crusty bread or garlic knots, complementing the rich flavors of the casserole.
Storage and Reheating
To store the casserole, cover it tightly with plastic wrap or aluminum foil and keep it in the refrigerator for up to 3 days. It can also be frozen for up to 2 months. To reheat, place it in a preheated oven at 350°F (175°C) until heated through, approximately 20-25 minutes.
Cooking Mistakes
- Don’t skip the seasoning; it enhances the flavor.
- Avoid overcooking the vegetables; they should be tender but not mushy.
- Ensure your crust is fully sealed to prevent leakage.
- Don’t rush the cooling time; it helps the casserole set.
- Use cooked chicken; raw chicken will not cook through in the casserole.
- Check oven temperature; an inaccurate oven can burn the crust.
- Don’t forget to cut slits in the crust; this prevents sogginess.
Helpful Tips
- Use rotisserie chicken for a quick preparation.
- Experiment with different herbs for varied flavors.
- For a crispy crust, brush it with an egg wash before baking.
- Let leftovers cool completely before storing.
- Consider adding cheese for extra creaminess.
FAQs
Can I use frozen chicken for this recipe?
Yes, you can use frozen chicken, but it should be fully cooked before adding it to the casserole. Consider poaching or baking it first.
How do I make this dish vegetarian?
You can substitute the chicken with a mix of mushrooms and additional vegetables, and use vegetable broth in place of the soup.
Can I prepare this casserole in advance?
Absolutely! You can prepare the filling a day ahead and assemble it just before baking for convenience.
What can I use instead of cream of chicken soup?
You can use a homemade white sauce or a can of cream of mushroom soup as a substitute for a different flavor profile.
Is it safe to freeze the casserole after baking?
Yes, it’s safe to freeze the casserole after baking. Just ensure it’s completely cooled before wrapping it tightly for freezing.
Conclusion
Chicken Pot Pie Casserole is a delightful twist on a classic comfort food that brings joy to any table. With its creamy filling and flaky crust, this dish is not only easy to make but also perfect for family gatherings. Whether you enjoy it fresh from the oven or as leftovers, it’s a meal that promises to satisfy. Don’t hesitate to try this recipe and experience the comforting flavors for yourself!
Chicken Pot Pie Casserole
Ingredients
- 2 cups cooked chicken diced
- 1 cup frozen peas and carrots
- 1 cup chopped celery
- 1/2 cup onion diced
- 1 can 10.5 oz cream of chicken soup
- 1/2 cup milk
- 1 teaspoon garlic powder
- 1 teaspoon thyme
- 1 package refrigerated pie crusts 2 crusts
- Salt and pepper to taste
Instructions
- Preheat your oven to 425°F (220°C).
- In a large mixing bowl, combine the diced chicken, frozen peas and carrots, chopped celery, and diced onion.
- In a separate bowl, mix the cream of chicken soup, milk, garlic powder, thyme, salt, and pepper.
- Pour the soup mixture over the chicken and vegetables, stirring until well combined.
- Unroll one pie crust and fit it into the bottom of a 9-inch pie dish or casserole dish.
- Spoon the chicken mixture into the crust, spreading it evenly.
- Unroll the second pie crust and place it on top of the filling.
- Seal the edges by crimping them together with your fingers.
- Cut several slits in the top crust to allow steam to escape.
- Bake in the preheated oven for 30-35 minutes, or until the crust is golden brown.
- Let the casserole cool for 10 minutes before serving.
