There’s nothing quite as comforting as a homemade chicken pot pie casserole on a chilly evening. This delightful dish combines tender chicken, colorful vegetables, and a creamy sauce, all topped with a flaky, golden crust that’ll make your taste buds dance with joy.
This recipe takes the traditional pot pie and transforms it into a family-style casserole that’s easier to serve and just as delicious.
Whether you’re feeding a hungry family or meal prepping for the week, this chicken pot pie casserole is sure to become a staple in your recipe collection.
INGREDIENTS
- 2 cups cooked chicken, shredded or cubed
- 1 cup carrots, diced
- 1 cup frozen peas
- 1 cup celery, chopped
- 1 medium onion, diced
- 3 tablespoons butter
- 1/3 cup all-purpose flour
- 2 cups chicken broth
- 1 cup milk
- 1 teaspoon dried thyme
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 package refrigerated pie crusts (or homemade pastry)
- 1 egg, beaten (for egg wash)
INSTRUCTIONS
Preheat your oven to 375°F and grab a 9×13 inch baking dish. In a large skillet, melt the butter over medium heat, then add the onions, carrots, and celery, cooking until the vegetables begin to soften, about 5-7 minutes.
Sprinkle the flour over the vegetables and stir continuously for about 2 minutes to create a roux.
Gradually pour in the chicken broth and milk, stirring constantly until the mixture thickens, then add the thyme, salt, and pepper, simmering for another 2-3 minutes until you have a smooth, creamy sauce.
Fold in the cooked chicken and frozen peas, then pour the entire mixture into your baking dish. Roll out your pie crust and place it over the filling, trimming any excess and crimping the edges against the dish.
Cut a few slits in the top for steam to escape, brush with beaten egg for a golden finish, and bake for 30-35 minutes until the crust is beautifully browned and the filling is bubbling.
FAQs
Can I make this chicken pot pie casserole ahead of time?
Yes! You can prepare the filling up to 2 days ahead and keep it refrigerated. Just add the crust right before baking.
What’s the best way to reheat leftovers?
Cover with foil and reheat in a 350°F oven for about 20 minutes, or microwave individual portions for 1-2 minutes.
Can I use rotisserie chicken for this recipe?
Absolutely! Rotisserie chicken is a great time-saver and adds wonderful flavor to the casserole.
Is there a way to make this recipe dairy-free?
Yes, you can substitute the butter with olive oil and use unsweetened almond or coconut milk instead of regular milk.
Can I add other vegetables to the casserole?
Definitely! Corn, green beans, or potatoes make excellent additions to customize this recipe to your liking.
Conclusion
This chicken pot pie casserole combines the nostalgia of a classic comfort food with the convenience of modern cooking.
The beauty of this dish lies in its versatility – you can easily adjust the ingredients based on what you have on hand or your family’s preferences.
So next time you’re craving something warm, hearty, and absolutely delicious, give this chicken pot pie casserole a try.
With its golden crust and creamy filling packed with chicken and veggies, it’s sure to earn a permanent spot in your dinner rotation!
