Chicken Pot Pie Casserole Recipe

This Chicken Pot Pie Casserole captures all the comforting flavors of traditional chicken pot pie with much less effort. This hearty dish combines tender chicken, vegetables, and a creamy sauce beneath a golden pie crust, making it a perfect meal for any day of the week.

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Ingredients

• 1 (9-inch) pie crust, store-bought or homemade
• 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
• 1 large egg, beaten slightly with 1 teaspoon water

Equipment

• 2-Quart Baking Dish

Instructions

Step 1: Preheat the oven to 375°F (190°C). Spray a 2-quart casserole dish with nonstick spray. Set aside.

Step 2: Allow the pie crust to warm at room temperature for 15-20 minutes before rolling out.

Step 3: Heat the butter and olive oil in a skillet over medium-high heat until shimmering. Add the diced carrots and celery; cook for 3 minutes.

Step 4: Add the minced onions and cook until translucent. Then add the minced garlic and cook for an additional 30 seconds.

Step 5: Add the cubed cooked chicken, diced mushrooms, and peas to the skillet. Cook for 1 minute, stirring frequently.

Step 6: Sprinkle the mixture with flour and stir continuously for 3 minutes. Pour in the chicken stock to deglaze the pan, scraping up any bits stuck to the bottom.

Step 7: Add the white wine and cream to the skillet. Stir well and season with salt, pepper, thyme, and basil. Continue to cook, stirring, until the mixture thickens to a stew-like consistency.

Step 8: Transfer the chicken stew mixture to the prepared casserole dish. Roll the pie crust into ¼-inch thickness and cut into 1-inch strips for a lattice top, or simply drape it over the stew. Trim or crimp the edges as necessary.

Step 9: Brush the pie crust with the beaten egg mixture. Bake in the center of the oven for 35-45 minutes, or until the crust is golden brown.

Becky’s Tips

• Storage: Store the chicken pot pie casserole tightly wrapped in the refrigerator for up to 3 days or in the freezer for up to 2 months.
• Serving: Let the casserole sit for a few minutes after baking for easier serving.
• Pie Crust: For a homemade touch, you can make your pie crust or use a high-quality store-bought crust for convenience.

Nutrition Information (Per Serving)

• Calories: 465 kcal
• Carbohydrates: 17g
• Protein: 25g
• Fat: 33g
• Saturated Fat: 16g
• Polyunsaturated Fat: 3g
• Monounsaturated Fat: 11g
• Trans Fat: 0.3g
• Cholesterol: 148mg
• Sodium: 324mg
• Potassium: 575mg
• Fiber: 3g
• Sugar: 7g
• Vitamin A: 3925IU
• Vitamin C: 15mg
• Calcium: 81mg
• Iron: 2mg

Conclusion

This Chicken Pot Pie Casserole is a delightful way to enjoy all the flavors of a traditional pot pie with less work. It’s perfect for a comforting meal any time, providing a satisfying and hearty dish that’s sure to please everyone at the table. Enjoy the warm, creamy, and flaky goodness of this simplified classic.

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