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Chicken Pot Pie Casserole. This dish is a warm embrace of tender chicken, vibrant vegetables, and a creamy, savory sauce, all crowned with a golden, flaky pastry crust. Whether you’re longing for a cozy family dinner or a comforting meal to share with friends, this recipe is a timeless classic that will fill your heart and belly.
Why You Should Try It:
Our Ultimate Chicken Pot Pie Casserole is a testament to the joy of homemade comfort food. It’s a versatile dish that can be tailored to your preferences, allowing you to savor the flavors you love most. This casserole transforms simple ingredients into a satisfying masterpiece.
Why You’ll Love This:
This casserole captures the essence of a traditional chicken pot pie but simplifies the process. It features succulent chicken, an array of colorful vegetables, and a luscious sauce that’s both creamy and flavorful. The pastry crust on top adds a delightful contrast in texture, making every bite a memorable experience.
What to Serve With This Recipe:
Serve your Ultimate Chicken Pot Pie Casserole with a side of steamed broccoli or a fresh garden salad for a complete meal. It’s also perfect as the star attraction of your dinner table, making it ideal for special occasions and everyday indulgence.
Frequently Asked Questions:
Can I make the filling in advance and assemble the casserole later?
Yes, you can prepare the filling ahead of time and refrigerate it. When you’re ready to bake, simply assemble the casserole with the filling and crust and bake as directed.
Can I use puff pastry instead of pie crust?
While you can use puff pastry, it will create a different texture. Traditional pie crust provides a flaky, tender top, while puff pastry is more light and airy.
Can I freeze this casserole?
Yes, you can freeze this casserole either before or after baking. If freezing before baking, be sure to thaw it in the refrigerator before baking as directed.Print
2 cups cooked chicken, diced
1 cup frozen peas
1 cup frozen carrots
1/2 cup chopped celery
1/4 cup chopped onion
1/3 cup butter
1/3 cup all-purpose flour
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon dried thyme
1/4 teaspoon dried sage
1 3/4 cups chicken broth
2/3 cup milk
1 package refrigerated pie crusts (2 crusts)
Preheat your oven to 425 degrees Fahrenheit (220°C).
In a large saucepan, melt the butter over medium heat. Add the chopped celery and onion. Sauté for 3-4 minutes until they become tender.
Stir in the all-purpose flour, salt, black pepper, dried thyme, and dried sage. Cook and stir for about 1-2 minutes until the mixture is well combined and slightly golden.
Gradually add the chicken broth and milk, stirring constantly. Cook and stir until the mixture thickens and comes to a gentle boil. This usually takes about 5 minutes.
Add the diced chicken, frozen peas, and frozen carrots. Stir to combine everything evenly. Simmer for an additional 5 minutes to heat the vegetables and chicken.
Remove the saucepan from heat and set it aside.
Unroll one of the refrigerated pie crusts and place it into the bottom of a greased 9×13-inch baking dish.
Pour the chicken and vegetable mixture over the crust in the baking dish.
Unroll the second pie crust and place it over the top of the filling. Trim any excess crust and crimp the edges to seal the casserole.
Cut a few slits in the top crust to allow steam to escape.
Bake in the preheated oven for 30-35 minutes or until the crust is golden brown and the filling is bubbly.
Allow the casserole to cool for a few minutes before serving.
You can use leftover cooked chicken or rotisserie chicken for this recipe to save time.
Feel free to add other vegetables like corn or green beans to suit your taste.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Cuisine: American
Keywords: Chicken Pot Pie Casserole