Description
This comforting Chicken Pot Pie Casserole combines tender shredded chicken with a creamy vegetable filling, all baked beneath a golden, flaky crust for an easy and satisfying meal perfect for any night of the week.
Ingredients
Scale
Filling
- 2 cups cooked, shredded chicken
- 1 cup frozen peas and carrots
- ½ cup frozen corn
- ½ cup chopped celery
- â…“ cup chopped onion
- 4 tablespoons unsalted butter
- â…“ cup all-purpose flour
- 2 cups chicken broth
- 1 cup whole milk
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon garlic powder
- 1 teaspoon dried thyme
Crust
- 1 refrigerated pie crust or 1 sheet puff pastry
- 1 egg (beaten, for egg wash)
Instructions
- Preheat and Prepare Dish: Preheat your oven to 375°F (190°C) and lightly grease a 9×13-inch baking dish to prevent sticking.
- Sauté Vegetables: In a large skillet over medium heat, melt the butter. Add chopped onion and celery and sauté until softened, about 5 minutes, stirring occasionally to avoid burning.
- Make Roux and Sauce: Stir in the flour and cook it for 1–2 minutes to form a roux, which will thicken the filling. Gradually whisk in the chicken broth and whole milk until the mixture is smooth and free of lumps.
- Season and Thicken: Add salt, black pepper, garlic powder, and dried thyme to the skillet. Bring the mixture to a simmer and cook for 3–4 minutes, stirring frequently, until the sauce thickens to a creamy consistency.
- Add Chicken and Vegetables: Stir in the shredded cooked chicken, frozen peas and carrots, and frozen corn. Mix well to evenly combine all ingredients.
- Assemble Casserole: Pour the creamy chicken and vegetable mixture into the prepared baking dish, spreading it evenly across the bottom.
- Add Crust Topping: Roll out the refrigerated pie crust or thawed puff pastry to fit over the casserole. Place it over the filling, trim any excess dough, and crimp the edges for a neat finish. Cut a few small slits in the top crust to allow steam to escape during baking.
- Apply Egg Wash: Brush the beaten egg over the top crust to give it a beautiful golden color once baked.
- Bake: Place the casserole in the preheated oven and bake for 30–35 minutes, or until the crust is golden brown and the filling is bubbling around the edges.
- Rest and Serve: Remove the casserole from the oven and let it rest for 5–10 minutes. This helps the filling set and makes serving easier. Then, slice and enjoy your delicious chicken pot pie casserole.
Notes
- Using rotisserie chicken can save time and add extra flavor.
- If using puff pastry, make sure to allow it to fully thaw before placing it over the casserole to avoid cracking.
- For extra heartiness, consider adding sautéed mushrooms or diced potatoes to the filling.
