Chicken Pot Pie Casserole

Certainly! Here’s the full recipe for Chicken Pot Pie Casserole:


  • 4 large cans of canned chicken (or any other type of cooked chicken)
  • 4 cans of mixed veggies (2 cans mixed veggies, 1 can green beans, 1 can corn, or frozen mixed veggies)
  • 4 cans cream of mushroom soup (or cream of chicken, or any other “cream of” soup)
  • 1 can chicken broth
  • Pasta (1 box of penne, or any pasta of your choice)
  • Seasonings: Pepper, garlic powder, garlic and herb seasoning, basil, parsley, oregano, onion powder


  1. Prepare Chicken:
    • Drain the canned chicken.
    • Cook it in a skillet for a short time to remove the canned taste.
    • Season the chicken with pepper, garlic powder, and garlic and herb seasoning.
  2. Prepare Veggies:
    • If using frozen veggies, you can heat them in the microwave or add them in frozen (adjust cooking time accordingly).
    • Drain the veggies.
  3. Prepare Creamy Mixture:
    • In a baking dish, combine the cream of mushroom soup, drained veggies, and seasonings (basil, parsley, oregano, garlic powder, onion powder, and pepper).
    • Mix well.
  4. Combine Chicken and Creamy Mixture:
    • Add the cooked chicken to the baking dish.
    • Mix everything together.
    • Add chicken broth to achieve a gravy-like consistency.
  5. Bake:
    • Preheat the oven to 400°F (200°C).
    • Bake the casserole for 20-30 minutes, or until heated through. If using frozen veggies, it might take a bit longer.
  6. Cook Pasta:
    • While the casserole is baking, boil water and cook the pasta according to package instructions.
  7. Serve:
    • Serve the Chicken Pot Pie Casserole over the cooked pasta.
  8. Optional:
    • You can also serve the casserole over biscuits if you prefer.
    • Adjust seasonings to taste.

Enjoy your simple, filling, and budget-friendly Chicken Pot Pie Casserole! 🍲🍗

Certainly! Here are some popular questions and their answers related to Chicken Pot Pie Casserole:

Q: Can I use fresh chicken instead of canned chicken? A: Absolutely! Cook and shred fresh chicken to use in the casserole. Adjust the seasoning and cooking time accordingly.

Q: Can I use different types of cream soup in the recipe? A: Yes, you can customize the recipe by using different “cream of” soups, such as cream of chicken or cream of celery, based on your preferences.

Q: How long should I bake the casserole if I’m using frozen veggies? A: If using frozen veggies, you might need to extend the baking time. Keep an eye on the casserole and bake until it’s heated through and the top is golden brown.

Q: Can I make this Chicken Pot Pie Casserole in a slow cooker? A: Absolutely! You can adapt the recipe for a slow cooker. Combine all the ingredients in the slow cooker and cook on low for 4-6 hours or until heated through.

Q: What other seasonings can I add to enhance the flavor? A: Feel free to experiment with seasonings. Thyme, rosemary, or poultry seasoning can add extra depth to the flavor.

Q: Can I freeze leftovers? A: Yes, you can freeze leftovers for future meals. Make sure to store them in airtight containers or freezer bags.

Q: Can I add cheese to the casserole for extra flavor? A: Absolutely! You can sprinkle shredded cheese on top of the casserole before baking or add it during the last few minutes of baking for a cheesy finish.

Q: What side dishes pair well with Chicken Pot Pie Casserole? A: Serve the casserole over pasta, rice, or biscuits. A side salad or steamed vegetables complement the dish nicely.

Enjoy making and savoring your Chicken Pot Pie Casserole! 🍲🍗

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