Chicken pot pie is one of my favorite dishes, but it can be such a chore dealing with both the top and bottom crusts. This chicken pot pie casserole makes my life so much easier! This crazy good chicken casserole is loaded with carrots, peas, and chicken, and topped with a flakey pie crust, making it the ultimate easy comfort food! Prep only takes 15 minutes, and it’s so unfussy!
This casserole is loaded with the tastiest sauce, chunky chicken, peas, carrots, and more, and topped with a beautiful lattice pie crust. I love how homey, delicious, fun, and comforting it is. It has all the flavor of my favorite classic chicken pot pie, but it’s there for me when I need something less fussy!
What’s in this Chicken Pot Pie Casserole Recipe?
- Pie Crust: For this recipe, I love that I only need one pie crust to place on top of the pie– so easy!
- Butter + Oil: Olive oil helps the veggies cook without burning, while butter infuses them with a rich flavor.
- Mirepoix: Carrots, celery, and onion create a flavorful, vegetal base for this dish.
- Garlic: Adds an earthy flavor.
- Chicken: Pot pie is the perfect recipe to use up leftover cooked chicken. I cubed mine, but shredded chicken also works well!
- Mushrooms: Add a rich umami flavor.
- Peas: Add a pop of color and sweetness.
- All-Purpose Flour: Thickens the gravy.
- Chicken Broth: Combines with the fat and drippings to create a rich gravy.
- White Wine: Adds a touch of acidity and freshness. You can use a splash of vinegar and more chicken broth if you prefer.
- Heavy Cream: Makes this pot pie thick and creamy. You can use half-and-half to lighten it up a bit.
- Spices: Kosher salt, black pepper, thyme, and basil enhance the flavors of this dish.
- Egg: Combines with water to create an egg wash that gives the crust a rich golden brown color.
Tips for Success
- For a gluten-free pie, use a gluten-free pie crust and gluten-free 1:1 all-purpose flour.
- For a dairy-free pie, use dairy-free butter and coconut cream or soy-based heavy whipping cream.
- If you like your filling a bit thicker, continue simmering until it thickens to the desired consistency.
- Try to keep the crust relatively taut over the baking pan so that it doesn’t touch the filling. If it is sitting directly on the filling, it may take longer to bake due to the extra moisture.
- If you notice that the pot pie crust is browning too quickly, loosely cover the pot pie with foil halfway through baking.
How to Store and Reheat
Store: Store leftover chicken pot pie casserole in an airtight container in the refrigerator for up to 3 days. Reheat in a 375°F oven for 25-30 minutes, or until warmed through.
Freeze: You can freeze chicken pot pie casserole both before and after baking. Just be sure to do so in a non-glass baking dish to prevent it from shattering. Tightly wrap the casserole in 2 layers of plastic wrap and 1 layer of aluminum foil and freeze for up to 2 months.
Reheat: To reheat an already-baked frozen pie, place it in a 375°F oven for 30-35 minutes. To bake from frozen, bake in a preheated oven with the foil on for 30 minutes, then remove the foil and continue to bake for 45-50 minutes, until golden brown and 165°F internally.
Serving Suggestions
This chicken pot piecasserole is a meal all by itself. But because this casserole doesn’t have a second crust, you could serve it over a bed of mashed potatoes, rice, or cauliflower. A fresh green salad or some roasted vegetables on the side would also be delish! For something a little lighter, consider some coleslaw.
5-Star Review
“This is a wonderful pot pie recipe. Also good with turkey, my favorite. Everyone like it! The left overs are even better!” -Heather Bindner
Chicken Pot Pie Casserole
Equipment
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2-Quart Baking Dish
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
Instructions
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Preheat oven to 375°F and spray a 2-quart casserole dish with nonstick spray. Set aside.
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Allow the pie crust to warm at room temperature for 15-20 minutes before rolling out.1 (9-inch) pie crust
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Heat the butter and oil in a skillet over medium-high heat until they shimmer.4 tablespoons unsalted butter, 2 tablespoons olive oil
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Add diced carrots and celery and cook for 3 minutes.2 carrots, 2 ribs celery
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Add minced onions and cook until onion is translucent.1 sweet yellow onion
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Add minced garlic and cook 30 seconds.2 cloves garlic
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Add the cubed, cooked chicken, diced mushrooms, and peas and cook 1 minute.3 cups cubed cooked chicken, 4 ounces button mushrooms, 1 cup frozen peas
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Sprinkle vegetables and chicken with the flour and cook 3 minutes, stirring continuously.¼ cup all-purpose flour
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Stir in chicken stock and scrape the bottom of the pan to deglaze the pan.2 cups low-sodium chicken broth
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Pour in the white wine and cream. Stir well.¼ cup white wine, 1 cup heavy cream
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Season-to-taste with salt and add the pepper, thyme and basil. Stir well and continue to cook until thickened to a thick-stew consistency.½ teaspoon kosher salt, 1 teaspoon freshly ground black pepper, ½ teaspoon dried thyme, ¼ teaspoon ground sweet basil
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Pour chicken stew mixture into the prepared casserole dish.
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Roll the piecrust to ¼ inch thickness and into 1-inch strips to create a lattice top. Or, drape it over the chicken stew mixture, and trim or crimp in the sides.
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Combine egg and water and brush the pastry with the egg mixture.1 large egg
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Bake on the center rack of the oven for 35-45 minutes, or until the top is golden.
Video
Notes
Nutrition
How to Make Chicken Pot Pie Casserole Step by Step
Prep and Melt the Fats: Preheat the oven to 375°F and spray a 2-quart casserole dish with nonstick spray. Set aside. Allow a 9-inch pie crust to warm at room temperature for 15-20 minutes before rolling out. Meanwhile, heat 4 tablespoons of unsalted butter and 2 tablespoons of olive oil in a skillet set over medium-high heat until they shimmer.
Sauté the Veggies: Add 2 diced carrots and 2 diced ribs of celery and cook for 3 minutes. Add 2 minced sweet onion and cook until onion is translucent, then add 2 cloves of minced garlic and cook for 30 seconds.
Add the Chicken: Add 3 cups of cubed, cooked chicken, 4 ounces of diced mushrooms, and 1 cup of frozen peas and cook for 1 minute.
Coat with Flour: Sprinkle the vegetables and chicken with ¼ cup of all-purpose flour and cook for 3 minutes, stirring continuously.
Deglaze the Pan: Stir in 2 cups of low-sodium chicken stock and scrape the bottom of the pan to deglaze the pan.
Season the Filling: Pour in ¼ cup of white wine and 1 cup of cream. Stir well. Season with ½ teaspoon of kosher salt, 1 teaspoon of freshly ground black pepper, ½ teaspoon of dried thyme, and ¼ teaspoon of ground sweet basil. Stir well and continue to cook until thickened to a thick-stew consistency.
Fill the Casserole Dish: Pour the chicken stew mixture into the prepared casserole dish.
Top with Pie Crust: Roll the pie crust to ¼-inch thickness and into 1-inch strips to create a lattice top. Or, drape it over the chicken stew mixture, and trim or crimp in the sides.
Egg Wash the Crust: Combine 1 large egg and 1 teaspoon of water and brush the pastry with the egg mixture.
Bake the Casserole: Bake on the center rack of the oven for 35-45 minutes, or until the top is golden.
More Chicken Pot Pie Recipes We Love
- Crockpot Chicken Pot Pie
- Easy Chicken Pot Pie with Biscuit Topping
- Chicken Pot Pie Soup with Pie Crust Crackers
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