Description
This comforting Chicken Pot Pie Casserole features tender shredded chicken and mixed vegetables in a creamy herb-infused sauce, topped with a golden layer of mashed potatoes. Baked to perfection, this easy casserole combines the classic flavors of a chicken pot pie in a simple, hearty dish perfect for weeknight dinners or family gatherings.
Ingredients
Scale
Filling
- 3 cups cooked chicken, shredded
- 1 cup frozen peas and carrots
- 1 cup corn kernels
- 1/2 cup onion, diced
- 1/4 cup flour
- 1 1/2 cups chicken broth
- 1 cup milk
- 1 teaspoon thyme
- 1 teaspoon garlic powder
- Salt and pepper to taste
Topping
- 2 cups mashed potatoes
Instructions
- Preheat Oven: Preheat your oven to 375°F (190°C) to prepare for baking the casserole.
- Sauté Onion: In a large saucepan over medium heat, sauté the diced onion for 2-3 minutes until softened, developing the base flavor for the filling.
- Create Roux and Add Liquids: Stir in the flour and cook for another minute to form a roux. Gradually pour in the chicken broth and milk while stirring constantly to avoid lumps and create a smooth sauce.
- Add Vegetables and Seasoning: Mix in the frozen peas and carrots, corn kernels, thyme, garlic powder, salt, and pepper. Stir the mixture continually until it thickens into a creamy filling.
- Assemble Casserole: Transfer the thickened chicken and vegetable mixture into a greased baking dish. Evenly spread mashed potatoes on top and smooth them into a consistent layer.
- Bake: Place the casserole in the preheated oven and bake for 25-30 minutes until the mashed potato topping is golden brown and the filling is bubbly.
- Serve: Remove from the oven, let it cool slightly, serve warm, and enjoy the hearty, comforting flavors of this chicken pot pie casserole.
Notes
- Use leftover roasted or rotisserie chicken to save time.
- For a richer flavor, substitute milk with half-and-half or cream.
- You can add shredded cheese over the mashed potatoes before baking for an extra cheesy topping.
- To make it gluten-free, use a gluten-free flour blend for the roux.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
