counter

Chicken Pot Pie Casserole 🥧🥧

by

Prep Time: 20 minutes

Cook Time: 40 minutes

Total Time: 1 hour

Difficulty: Easy

Servings: 8

Cuisine: American

Course: Main Course

Ingredients

For the Filling

  • 3 cups cooked chicken, shredded or diced
  • 2 cups frozen mixed vegetables (peas, carrots, corn, green beans)
  • 1 medium onion, diced
  • 2 cloves garlic, minced
  • 3 tablespoons butter
  • 3 tablespoons all-purpose flour
  • 2 cups chicken broth
  • 1 cup whole milk
  • ½ cup heavy cream
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • 1 teaspoon dried thyme
  • ½ teaspoon dried parsley
  • ½ teaspoon onion powder
  • ½ teaspoon garlic powder

For the Topping

  • 1 refrigerated pie crust or puff pastry
  • 1 egg
  • 1 tablespoon water

Kitchen Equipment

  • 9×13-inch casserole dish
  • Large skillet
  • Whisk
  • Mixing spoon
  • Measuring cups
  • Knife
  • Cutting board
  • Pastry brush

Step-by-Step Instructions

Step 1: Prepare the Oven

Preheat your oven to 375°F (190°C).

Lightly grease a 9×13-inch casserole dish with butter or non-stick cooking spray.

Step 2: Cook the Vegetables

In a large skillet, melt the butter over medium heat.

Add the diced onion and cook for about 4–5 minutes until softened.

Stir in the garlic and cook for another minute.

Step 3: Make the Cream Sauce

Sprinkle the flour over the onions.

Whisk continuously for 1–2 minutes to remove the raw flour taste.

Slowly pour in the chicken broth while whisking.

Add the milk and heavy cream.

Continue whisking until the sauce becomes smooth and begins to thicken.

Step 4: Season the Filling

Mix in:

  • Salt
  • Pepper
  • Thyme
  • Parsley
  • Garlic powder
  • Onion powder

Allow the sauce to simmer for about 5 minutes.

Step 5: Add Chicken and Vegetables

Stir in the cooked chicken.

Add the frozen vegetables.

Mix until everything is evenly coated with the creamy sauce.

Cook for another 3–4 minutes.

Step 6: Assemble the Casserole

Pour the chicken mixture into the prepared baking dish.

Spread it evenly using a spoon.

Lay the pie crust or puff pastry over the filling.

Trim any excess dough.

Cut several small slits in the top to allow steam to escape.

Step 7: Egg Wash

Beat the egg with one tablespoon of water.

Brush the egg wash evenly over the crust.

This gives the casserole its beautiful golden color.

Step 8: Bake

Bake for 35–40 minutes, or until:

  • The crust is golden brown.
  • The filling is bubbling around the edges.
  • The pastry is fully cooked.

Step 9: Rest Before Serving

Allow the casserole to rest for 10 minutes before slicing.

This helps the filling set and makes serving much easier.

Tips for Success

  • Rotisserie chicken saves time and adds extra flavor.
  • Don’t overcook the vegetables before baking.
  • Puff pastry creates an extra flaky topping.
  • Let the casserole rest before serving.
  • Use freshly grated black pepper for the best taste.
  • Add mushrooms or potatoes for additional heartiness.

Delicious Variations

Cheesy Chicken Pot Pie

Add 1 cup shredded cheddar cheese to the filling.

Biscuit Topping

Replace the pie crust with refrigerated biscuit dough.

Turkey Pot Pie

Use leftover Thanksgiving turkey instead of chicken.

Herb Version

Add fresh rosemary and sage for richer flavor.

Bacon Chicken Pot Pie

Mix in cooked chopped bacon before baking.

Make-Ahead Instructions

Prepare the filling one day ahead.

Store it covered in the refrigerator.

When ready to bake, add the crust and bake as directed.

Freezing Instructions

This casserole freezes beautifully.

Wrap tightly with plastic wrap and aluminum foil.

Freeze for up to 3 months.

Bake directly from frozen, adding about 20 extra minutes to the baking time.

Storage

Refrigerate leftovers in an airtight container for up to 4 days.

Reheat individual servings in the microwave for 2–3 minutes.

For a crisp crust, reheat in a 350°F (175°C) oven for 15–20 minutes.

Serving Suggestions

Serve Chicken Pot Pie Casserole with:

  • Fresh green salad
  • Garlic bread
  • Roasted asparagus
  • Steamed broccoli
  • Mashed potatoes
  • Cranberry sauce
  • Dinner rolls
  • Fresh fruit salad

Nutrition Information (Per Serving)

Approximate values.

  • Calories: 460
  • Protein: 28g
  • Carbohydrates: 28g
  • Fat: 27g
  • Saturated Fat: 11g
  • Cholesterol: 120mg
  • Sodium: 760mg
  • Fiber: 4g
  • Sugar: 5g
  • Calcium: 140mg
  • Iron: 3mg
  • Potassium: 500mg

Leave a Comment