Description
Hearty chicken pot pie casserole delivers comfort straight from grandma’s kitchen, blending creamy filling with golden pastry. Homemade goodness brings warmth to your table, inviting family and friends to savor each delicious, comforting bite.
Ingredients
Scale
Chicken
- 3 cups (720 ml) shredded cooked chicken
Vegetables
- 1 cup (150 g) frozen peas
- 1 cup (150 g) diced carrots
- 1/2 cup (75 g) chopped celery
- 1 small onion, diced
Dairy and Baking
- 1/4 cup (60 g) unsalted butter
- 1/4 cup (30 g) all-purpose flour
- 2 cups (480 ml) chicken broth
- 1 cup (240 ml) milk
- Salt, to taste
- Pepper, to taste
- 1 package refrigerated pie crust
Instructions
- Heat oven to 400F (200C), preparing a casserole dish for a comforting meal.
- Sauté onions, carrots, and celery in melted butter over medium heat until vegetables become tender and translucent, releasing their aromatic flavors.
- Sprinkle flour into the skillet, stirring to create a smooth roux that will thicken the sauce and provide a rich base for the casserole.
- Slowly pour chicken broth and milk into the skillet, whisking continuously to prevent lumps and create a creamy, velvety sauce that coats the vegetables.
- Fold shredded chicken and peas into the sauce, seasoning with salt and pepper to enhance the overall taste profile of the dish.
- Pour the creamy chicken mixture into the prepared casserole dish, ensuring an even distribution of ingredients.
- Carefully drape the pie crust over the filling, pressing and crimping the edges to seal in the delicious contents and create a tight barrier.
- Use a sharp knife to cut several strategic steam vents across the pie crust, allowing excess moisture to escape during baking.
- Bake for 30-35 minutes, watching for a golden-brown crust that signals the perfect level of crispiness and doneness.
- Remove from oven and allow the casserole to rest for 10 minutes, helping the filling set and making it easier to serve.
Notes
- Swap pie crust with gluten-free pastry for those with wheat sensitivities, ensuring everyone can enjoy this comforting dish.
- Use rotisserie chicken for faster prep and deeper flavor complexity without extra cooking time.
- Enhance vegetable nutrition by adding diced sweet potatoes or spinach for extra color and vitamins.
- Create a lighter version by using Greek yogurt instead of milk, reducing calories while maintaining creamy texture.
- Prep Time: 25 minutes
- Cook Time: 35 minutes
- Category: Lunch, Dinner
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 4
- Calories: 450 kcal
- Sugar: 4 g
- Sodium: 580 mg
- Fat: 24 g
- Saturated Fat: 10 g
- Unsaturated Fat: 12 g
- Trans Fat: 0.5 g
- Carbohydrates: 28 g
- Fiber: 3 g
- Protein: 30 g
- Cholesterol: 80 mg