Description
Indulge in the ultimate comfort food with this Chicken Pot Pie Casserole. Creamy and flavorful, with tender chicken and vegetables in a savory sauce, all topped with a flaky crust. It’s a simple yet satisfying dish that’s perfect for a cozy family dinner.
Ingredients
Scale
Chicken Filling:
- 2 cups cooked, shredded chicken
- 1 cup frozen peas and carrots
- ½ cup frozen corn
- ½ cup chopped celery
- ⅓ cup chopped onion
Sauce:
- 4 tablespoons unsalted butter
- ⅓ 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: Preheat oven to 375°F (190°C) and grease a 9×13-inch baking dish.
- Sauté Vegetables: In a skillet, sauté onion and celery in butter until softened.
- Add Flour and Broth: Stir in flour, then gradually whisk in chicken broth and milk. Season with salt, pepper, garlic powder, and thyme, and simmer until thickened.
- Combine Ingredients: Stir in chicken, peas, carrots, and corn. Transfer mixture to baking dish.
- Add Crust: Roll out pie crust or puff pastry over the filling, trim, crimp edges, vent, and brush with egg wash.
- Bake: Bake for 30–35 minutes until golden and bubbly. Rest before serving.
Notes
- Rotisserie chicken can be used for convenience.
- Thaw puff pastry before placing over casserole.
- Enhance with sautéed mushrooms or potatoes for added heartiness.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 420
- Sugar: 5g
- Sodium: 580mg
- Fat: 25g
- Saturated Fat: 12g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 3g
- Protein: 23g
- Cholesterol: 100mg
