Description
This comforting Chicken Pot Pie Casserole combines shredded chicken, vegetables, and a creamy sauce baked beneath a flaky pie crust or puff pastry. Perfect for an easy weeknight dinner, it delivers classic pot pie flavors in a simple casserole format that’s ready in under an hour.
Ingredients
Scale
Filling
- 2 cups cooked, shredded chicken
- 1 cup frozen peas and carrots
- ½ cup frozen corn
- ½ cup chopped celery
- â…“ cup chopped onion
- 4 tablespoons unsalted butter
- â…“ cup all-purpose flour
- 2 cups chicken broth
- 1 cup whole milk
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon garlic powder
- 1 teaspoon dried thyme
Crust
- 1 refrigerated pie crust or 1 sheet puff pastry
- 1 egg (beaten, for egg wash)
Instructions
- Preheat and Prepare Dish: Preheat your oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish to prevent sticking and set aside.
- Sauté Aromatics: In a large skillet over medium heat, melt the butter. Add the chopped onion and celery, cooking until softened and fragrant, about 5 minutes.
- Make Roux: Stir in the flour and cook for 1–2 minutes to form a roux. This step helps thicken the filling later while removing the raw flour taste.
- Add Liquids and Season: Gradually whisk in the chicken broth and whole milk until smooth. Add salt, black pepper, garlic powder, and dried thyme. Bring the mixture to a gentle simmer and cook until it thickens, around 3–4 minutes.
- Combine Filling Ingredients: Stir in the cooked shredded chicken, frozen peas and carrots, and frozen corn. Mix thoroughly to evenly distribute the ingredients and heat through.
- Assemble Casserole: Pour the hot filling into the prepared baking dish, spreading it out evenly to create a flat surface for the crust.
- Add Crust: Roll out your refrigerated pie crust or thawed puff pastry sheet and place it over the filling. Trim any excess dough and crimp the edges to seal the casserole. Cut a few small slits on top to allow steam to escape during baking.
- Apply Egg Wash: Brush the beaten egg over the crust to give it a beautiful golden-brown color and sheen when baked.
- Bake: Place the casserole in the preheated oven and bake for 30–35 minutes until the crust is golden brown and the filling is bubbly.
- Rest and Serve: Remove from the oven and let the casserole rest for 5–10 minutes before serving. This helps the filling set for easier slicing and better flavor.
Notes
- Use rotisserie chicken for a quick shortcut.
- If using puff pastry, be sure to thaw it before assembling.
- For extra heartiness, add sautéed mushrooms or diced potatoes to the filling.
