Description
This Chicken Pot Pie Casserole offers all the hearty, comforting flavors of the traditional pie in an easy-to-make casserole form, perfect for family dinners.
Ingredients
2 cups cooked, shredded chicken
1 cup frozen mixed vegetables (carrots, peas, green beans, corn)
1 medium onion, diced
2 cloves garlic, minced
1/3 cup butter
1/3 cup all-purpose flour
1 1/2 cups chicken broth
1 cup milk
Salt and pepper, to taste
1/2 teaspoon thyme
1 pie crust (store-bought or homemade)
Instructions
Preheat the oven to 375°F (190°C).
In a large skillet, melt the butter over medium heat. Add the diced onion and minced garlic, cooking until the onion is translucent.
Stir in the flour to form a paste. Gradually whisk in chicken broth and milk, and bring to a simmer. Cook until the sauce thickens.
Add the cooked chicken, mixed vegetables, thyme, salt, and pepper to the sauce. Stir well to combine.
Transfer the filling to a greased 9x13-inch casserole dish.
Roll out the pie crust and lay it over the top of the filling, sealing the edges.
Cut several slits in the crust to allow steam to escape.
Bake in the preheated oven for 35-40 minutes, until the crust is golden brown and the filling is bubbly.
Notes
For a richer flavor, you can add a splash of white wine to the sauce when cooking.
If you prefer a more golden crust, brush the pie crust with an egg wash before baking.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 410
- Sugar: 4g
- Sodium: 540mg
- Fat: 23g
- Saturated Fat: 11g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 33g
- Fiber: 2g
- Protein: 18g
- Cholesterol: 85mg