Chicken Pot Pie Casserole Recipe

Introduction

Chicken Pot Pie Casserole is a comforting, hearty dish that combines tender chicken and vegetables in a creamy sauce topped with flaky pie crust. This casserole offers all the flavors of a classic pot pie with a simplified preparation that’s perfect for weeknights or family gatherings.

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

1. Step 1: Preheat your oven to 375°F and spray a 2-quart casserole dish with nonstick spray. Set it aside while you prepare the filling.
2. Step 2: Let the pie crust warm to room temperature for 15-20 minutes before rolling it out to make it easier to handle.
3. Step 3: In a skillet over medium-high heat, melt the butter with the olive oil until shimmering.
4. Step 4: Add the diced carrots and celery to the skillet and cook for about 3 minutes, stirring occasionally.
5. Step 5: Add the minced onions and cook until they become translucent, approximately 3-5 minutes.
6. Step 6: Stir in the minced garlic and cook for 30 seconds until fragrant.
7. Step 7: Add the cubed cooked chicken, diced mushrooms, and thawed peas. Cook for 1 minute to combine the flavors.
8. Step 8: Sprinkle the flour over the mixture and cook, stirring continuously, for about 3 minutes to eliminate the raw flour taste and help thicken the sauce.
9. Step 9: Slowly stir in the chicken broth, scraping the bottom of the pan to deglaze and lift any flavorful bits stuck to the surface.
10. Step 10: Pour in the white wine and heavy cream, stirring well to combine everything.
11. Step 11: Season the mixture with salt, black pepper, thyme, and basil. Cook while stirring until the mixture thickens to a thick stew consistency.
12. Step 12: Pour the chicken stew mixture into the prepared casserole dish.
13. Step 13: Roll the pie crust to about ¼ inch thickness. Cut into 1-inch strips to create a lattice top, or simply drape the crust over the filling and trim or crimp the edges.
14. Step 14: Combine the beaten egg with the teaspoon of water and brush this egg wash over the pie crust to give it a golden color when baked.
15. Step 15: Bake the casserole on the center rack of the oven for 35-45 minutes, or until the crust is golden brown and the filling is bubbling.

Tips & Variations

• Use leftover rotisserie chicken or turkey to save time and enhance flavor.
• Swap out button mushrooms for your favorite mushroom variety like cremini or shiitake for a deeper flavor.
• For a dairy-free version, substitute heavy cream with coconut milk and use a dairy-free pie crust.
• Adding fresh herbs such as parsley or rosemary can brighten the flavor just before serving.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, cover with foil and warm in a 350°F oven until heated through, about 20 minutes. This keeps the crust crispier than microwaving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this casserole ahead of time?

Yes, you can assemble the casserole a day in advance, cover it tightly, and refrigerate. Bake it just before serving, adding a few extra minutes if baking from cold.

Can I freeze Chicken Pot Pie Casserole?

This casserole freezes well when unbaked. Wrap it tightly in plastic wrap and foil, then freeze for up to 2 months. Thaw overnight in the fridge before baking as directed.