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Chicken Pot Pie Casserole Recipe

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★★★★★

4.8 from 66 reviews

This Chicken Pot Pie Casserole is a comforting and hearty dish combining tender cooked chicken, fresh vegetables, and a creamy, flavorful sauce. Topped with a golden, flaky pie crust lattice, it’s a delicious and satisfying twist on the classic chicken pot pie, prepared in an easy casserole format perfect for family dinners.

Ingredients

Scale

Crust

  • 1 (9-inch) pie crust (store bought or homemade)

Filling

  • 4 tablespoons unsalted butter (½ stick)
  • 2 tablespoons olive oil
  • 2 carrots, peeled and diced
  • 2 ribs celery, diced
  • 1 sweet yellow onion, peeled and minced
  • 2 cloves garlic, minced or pressed
  • 3 cups cubed cooked chicken
  • 4 ounces button mushrooms, cleaned and diced
  • 1 cup frozen peas, thawed
  • ¼ cup all-purpose flour
  • 2 cups low-sodium chicken broth or stock
  • ¼ cup white wine (semi-dry or Chardonnay)
  • 1 cup heavy cream or half-and-half
  • ½ teaspoon kosher salt (or to taste)
  • 1 teaspoon freshly ground black pepper
  • ½ teaspoon dried thyme
  • ¼ teaspoon ground sweet basil

For brushing

  • 1 large egg, beaten slightly with 1 teaspoon water

Instructions

  1. Preheat and prepare dish: Preheat your oven to 375°F (190°C) and spray a 2-quart casserole dish with nonstick cooking spray. Set it aside for later use.
  2. Warm pie crust: Allow the pie crust to come to room temperature for 15-20 minutes before rolling it out to ensure easier handling and prevent cracking.
  3. Sauté vegetables: Heat the unsalted butter and olive oil together in a skillet over medium-high heat until shimmering. Add diced carrots and celery, cooking for 3 minutes until slightly softened.
  4. Add onions: Stir in the minced sweet yellow onion and sauté until the onions become translucent and fragrant.
  5. Add garlic: Add the minced garlic and cook for about 30 seconds, just until aromatic but not browned.
  6. Add chicken and mushrooms: Mix in the cubed cooked chicken, diced mushrooms, and thawed peas. Continue to cook for about 1 minute, stirring gently to combine and warm through.
  7. Thicken filling: Sprinkle the flour evenly over the vegetable and chicken mixture and cook for 3 minutes, stirring continuously to avoid lumps and cook off the raw flour taste.
  8. Deglaze and make sauce: Gradually pour in the low-sodium chicken broth, stirring and scraping the bottom of the pan to loosen any browned bits. Then add the white wine and heavy cream, stirring well to combine.
  9. Season and thicken: Season the mixture with kosher salt to taste, black pepper, dried thyme, and sweet basil. Continue cooking on medium heat, stirring occasionally, until the sauce thickens to a rich, stew-like consistency.
  10. Assemble casserole: Pour the chicken and vegetable stew mixture into the prepared casserole dish.
  11. Prepare crust topping: Roll the pie crust to about ¼ inch thickness and cut into 1-inch strips to create a lattice top. Alternatively, drape the whole pie crust over the filling and trim or crimp the edges for a full cover.
  12. Brush crust: Combine the beaten egg with water and brush this egg wash evenly over the pie crust. This will give the crust a beautiful golden shine once baked.
  13. Bake: Place the casserole on the center rack of your preheated oven and bake for 35-45 minutes, or until the top is nicely golden brown and the filling is bubbly around the edges.

Notes

  • For a lighter version, substitute half-and-half for heavy cream.
  • Use rotisserie chicken or leftover cooked chicken to save time.
  • If you prefer a fully covered pot pie, drape the pie crust over the filling instead of a lattice.
  • Let the casserole rest for 5-10 minutes after baking to allow the filling to set for easier serving.
  • White wine can be substituted with dry sherry or additional chicken broth if preferred.

Keywords: Chicken pot pie, casserole, comfort food, chicken recipe, savory pie, creamy chicken dinner

Find it online: https://kitchenwithkai.com/chicken-pot-pie-casserole-recipe/