Homemade Chicken Casserole is pure home cooking, and among my household’s preferred chicken suppers. This recipe strolls you through how to make a comfortable casserole with velvety chicken and veggies baked inside a buttery pie crust.

Love timeless chicken casserole like this one? Wait up until you attempt my hands-free Crockery Pot Chicken Casserole, too!

A Comfortable and Timeless Chicken Casserole Recipe

I am constantly trying to find convenience food recipes, particularly with chicken, due to the fact that I generally have actually plenty equipped in my refrigerator and freezer. I’m talking Cheesy Chicken Casseroles and Chicken Chili among others. Include Air Fryer Biscuits and I remain in comfortable paradise!. Among my all-time most preferred comfortable-food recipes is this homemade chicken casserole. If there’s one chicken supper to get you through the cooler months, this is it! It’s a traditional and I take place to have actually improved the recipe!

What To Anticipate:

  • A flaky, buttery crust filled with thick, velvety chicken filling.
  • My casserole recipe is the ideal consistency. Some casserole fillings are too runny and slushy in my viewpoint. That’s not my thing. It makes the crust soaked, and it’s tough to slice! This casserole recipe has the ideal filling consistency! Not too thick, however not too thin!
  • The ideal make-ahead supperrecipe Terrific to freeze too!
  • Easy, dailyingredients You can utilize a pre-made pie crust, or go above and beyond and utilize my all butter pie dough recipe … it’s extraordinary!

What You’ll Require

Below is an introduction of the ingredients required to make this homemade chicken casserole. The charm of homestyle recipes is that you do not require anything elegant! Make certain to scroll to the recipe card for the complete recipe information.

  • Frozen Veggies: Get a plan of diced, frozen blended veggies from your regional freezer aisle. The most typical combination is diced carrots, peas, corn, and green beans.
  • Celery and Onion: Aromatics sautéd with butter form the taste base for the velvety chicken casserole filling.
  • Flour: Including flour to the buttery base develops a “roux” that thickens the sauce. All-purpose flour is best.
  • Seasonings: I season my tasty casserole filling with onion powder and thyme, plus salt and pepper to taste.
  • Chicken Broth: Or stock. Utilizing low-sodium broth is best, as you’re less most likely to end up with a filling that’s excessively salted. If you have the time, make your own utilizing my recipe for Homemade Chicken Stock.
  • Milk: Entire milk or 2% milk boosts the creaminess of the sauce. If you seek much more richness, you can go for it with whipping cream.
  • Chicken: You’ll require about 3 cups of prepared chicken, cut into cubes or shredded. A store-bought rotisserie chicken is extremely practical, or you can utilize any prepared or remaining chicken you have on hand.
  • Pie Crust: You can utilize a homemade or store-bought pastry crust for this chicken casserole. I have a simple recipe for an All Butter Pie Crust that I typically utilize. It will require to be produced a double-crust pie and needs to fit inside a 9″ deep meal pie plate.

How to Make Chicken Casserole

Making a best chicken casserole from scratch is method much easier than you ‘d believe. If you have actually ever taken a look at a newly baked, golden-crusted casserole in a deli window and believed “How!?”, you’re most likely not alone. However it’s so basic, and I’m here to stroll you through it:

Making the Filling

Let’s start by whipping up a fast and simple casserole filling. It’s fantastic just how much taste you can load into so little cooking time! The velvety chicken filling for this pie takes less than 20 minutes on the stovetop:

  • Prepare the Frozen Veggies: To begin, you’ll wish to take the chill off the blended frozen veggies. Bring the veggies to a boil in a shallow pot with water. After a number of minutes, drain pipes the water and leave the veggies aside in the meantime.
  • Sauté: Next, include the celery and onion to a big Dutch oven with butter. Sauté the aromatics to soften them up, then include the flour and spices. Offer whatever a whisk, and you need to see a paste, or roux, start to form.
  • Include Broth and Simmer: Gradually stir in the chicken broth, followed by the milk, and bring the sauce to a simmer. Continue to blend as the sauce cooks and thickens (this takes a couple of minutes).
  • Include Chicken and Veggies: Now, take the cream sauce off the heat. Stir in the drained pipes blended veggies in addition to the shredded chicken up until the filling is totally integrated. Here, you can taste and include more flavoring as required.

Putting Together the Casserole

When your filling is prepared to go, it’s time to gather your casserole:

  • Fill the Pie Crust: With your pastry dough presented to 11″ -12″ in size, tuck the very first crust into the bottom of a 9″ deep meal pie plate. Include the chicken casserole filling, and after that cover the meal with the 2nd pie pastry. Pinch the edges of the pie dough together to seal, and score the top of the pie so that steam can leave while it bakes. Do not avoid this part!
  • Bake: I suggest positioning the pie plate onto a flat pan, as it makes it a lot easier to carry to and from the oven! Bake the chicken casserole at 425ºF for 35 minutes or two, up until the pastry crust is golden brown and the filling is bubbling. After your casserole is baked, leave it to rest on the counter for 10 minutes prior to serving (it’s piping hot when fresh out of the oven!).

Can I Make Chicken Casserole Ahead of Time?

Definitely! You can prepare and cool the unbaked chicken casserole, covered, for approximately 3-4 days.

Freezing the unbaked chicken casserole is likewise a terrific make-ahead choice. Merely put together the pie according to the recipe, right up till it’s prepared to bake. Then, cover the pie plate firmly in cling wrap, plus a layer of foil, and freeze your casserole for approximately 3 months.

Whenever you’re prepared to consume it, thaw the chicken casserole in the refrigerator prior to baking as directed. You can likewise bake the pie straight from frozen. Keep in mind that you’ll require to increase the baking time if the pie is frozen or cooled.

Overhead view of baked chicken pot pie in a pie plate.

Tips for Success

What’s the trick to the very best chicken casserole? Here are my pointers to assist yours come out ideal:

  • Utilize a mixer to shred the chicken. I make a great deal of recipes with shredded chicken, from barbeque Pulled Chicken, to Break Chicken, to Chicken Chili, and I swear by this kitchen area hack. You’ll have shredded chicken in seconds with barely any clean-up!
  • Examine the pie midway through the baking time. If you discover that the pastry crust is browning quicker than the pie is baking, cover the edges loosely in foil. You can likewise utilize a crust guard if you have one helpful.
  • How to keep a chicken casserole crust from getting soaked: I have not had a problem with the crust ending up being too soaked with thisrecipe Nevertheless, if you’re worried about it, you can constantly pre-bake the bottom crust prior to you fill it. This can be additional insurance coverage versus a soaked crust!
Overhead view of a chicken pot pie with slices missing, served on two nearby plates.

Serving Recommendations

This homemade chicken casserole is the very first thing to pop into my head when somebody points out “home cooking.” The velvety tastes, tender chicken, and buttery crust are completely fit to comfortable winter season suppers with a side of Mashed Potatoes and flaky Parker Home Rolls.

Here are much more simple side meals to serve with chicken casserole:

Chicken pot pie in a pie plate with a slice missing.

How to Shop and Reheat Leftovers

Shop your remaining chicken casserole airtight in the refrigerator for approximately 3 days. You can reheat the pie whole in the oven at 350ºF, or in parts. A microwave likewise assists to accelerate the reheating procedure, though the crust will not crisp up as perfectly.

Can I Freeze Chicken Casserole?

Yes! You can freeze a chicken casserole prior to or after it’s baked. See the make-ahead area previously on for how to freeze an unbaked pie.

To freeze a baked chicken casserole, let it cool totally and after that cover it, or keep any leftovers airtight. Prepared chicken casserole can be reheated right from the freezer. I suggest reheating it in the oven at 350ºF, up until warmed through, for finest outcomes.

Print

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Description

Homemade Chicken Casserole is the supreme home cooking, with velvety chicken and veggies baked inside a buttery pastry pie crust. You’re going to enjoy how basic it is to make!


  • 3 cups frozen blended veggies
  • 1/2 cup butter
  • 3/4 cup sliced celery, little diced
  • 1/2 cup diced onion, little diced
  • 1/2 cup all-purpose flour
  • 1 teaspoon kosher salt
  • 1 teaspoon ground black pepper
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon dried thyme
  • 1 1/3 cups chicken broth
  • 1 cup milk
  • 3 cups cubed/shredded chicken
  • 1 pie crust for a double crust pie (store-bought or homemade, like my All Butter Pie Crust), presented 11-12 inches in size to suit a 9-inch deep meal pie plate

  1. Preheat the oven to 425 ° F. Reserve a 9-inch deep meal pie plate.
  2. Location the frozen veggies in a little pan over medium heat. Include enough water to cover. Give a boil for 2 minutes. Get rid of the pan from the heat, drain and reserved.
  3. In a 5- quart pan or Dutch oven melt the butter over medium heat. Include the celery and onion and celery and cook up until softened, 7-8 minutes. Include the flour, salt, pepper, onion powder, and thyme and blend up until it forms a paste, about 1 minute. Gradually blend in chicken broth and the milk up until integrated; give a simmer and cook, blending continuously, up until the sauce thickens, 3 to 5 minutes.
  4. Get rid of thickened sauce from the heat and include the drained pipes veggies and chicken and stir up until the filling is well integrated. Change flavoring if preferred.
  5. Fit one pie pastry dough into the bottom of the pie meal. Spoon the casserole filling into the meal, then lay the staying pie pastry on top. Pinch and roll the leading and bottom pastries together at the edges to seal. Utilize a sharp knife to cut a number of little slits in each leading dough to permit steam to launch while cooking.
  6. Location the pie plate on a flat pan and bake for 35– 40 minutes up until browned and bubbly, examining midway through baking to make certain the crust isn’t browning too quickly. * If so, cover the crust loosely with foil or a crust guard.
  7. Get rid of from the oven and cool for 10 minutes prior to serving.

Notes

Shop airtight in the fridge for approximately 3 days.

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