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Chicken Pot Pie Casserole Recipe

Chicken Pot Pie Casserole Recipe
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This Chicken Pot Pie Casserole is a comforting, easy-to-make dish that transforms traditional pot pie flavors into a simple casserole perfect for busy weeknights. It features tender shredded chicken, mixed vegetables, and a creamy savory sauce topped with a golden, flaky crust. Ready in under an hour, this family-friendly recipe offers the warmth and satisfaction of classic comfort food with minimal prep and cleanup.

Ingredients

Scale

Protein

  • 2 cups cooked and shredded chicken (rotisserie or homemade)

Vegetables

  • 1 cup peas
  • 1 cup diced carrots
  • 1 cup corn kernels
  • 1 medium onion, diced

Sauce Ingredients

  • 4 tablespoons butter
  • 1/4 cup all-purpose flour (or gluten-free flour for gluten-free option)
  • 2 cups chicken broth
  • 1 1/2 cups milk or cream (or plant-based milk for dairy-free)
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/2 teaspoon dried thyme
  • 1 tablespoon chopped fresh parsley (optional)

Crust

  • 1 pie crust or biscuit dough or puff pastry (gluten-free if needed)
  • 1 egg (for egg wash, optional)

Instructions

  1. Prepare the Chicken and Vegetables: Cook chicken by boiling, roasting, or use pre-cooked shredded chicken. While the chicken cools, sauté diced onions in butter over medium heat until translucent. Add peas, carrots, and corn to the pan and cook until vegetables soften slightly.
  2. Make the Creamy Filling: Sprinkle flour over the butter and onion mixture, stirring constantly to make a roux. Gradually whisk in chicken broth and milk, continuing to cook until the sauce thickens to a creamy consistency. Season with salt, pepper, thyme, and parsley for classic pot pie flavor.
  3. Combine and Transfer to Casserole Dish: Mix the shredded chicken and sautéed vegetables into the creamy sauce. Pour the mixture evenly into a greased casserole dish.
  4. Add the Crust: Cover the filling with your choice of pie crust, biscuit dough, or puff pastry. Trim any excess dough and cut slits in the top crust to allow steam to escape during baking. Optionally, brush the crust with beaten egg to achieve a shiny, golden finish.
  5. Bake to Golden Perfection: Preheat the oven to 375°F (190°C). Bake the casserole for 30-35 minutes or until the crust is golden brown and the filling bubbles hot.

Notes

  • Use rotisserie chicken to save time and add more flavor.
  • Do not overfill the casserole dish to prevent crust sogginess.
  • Brush crust with egg wash for a shiny and appealing finish.
  • Allow casserole to rest for 10 minutes after baking for easier serving.
  • Add fresh herbs like parsley or thyme at the end for a burst of fresh flavor.
  • For gluten-free versions, use gluten-free flour and crust alternatives.
  • Substitute dairy ingredients with plant-based alternatives to make it dairy-free.
  • Try swapping vegetables like green beans, mushrooms, or sweet potatoes for variety.
  • Adding a pinch of cayenne, paprika, or hot sauce adds a spicy twist.

Nutrition

Keywords: chicken pot pie, casserole, comfort food, weeknight dinner, creamy chicken, easy dinner, gluten-free, dairy-free option

Find it online: https://tastebudtrek.com/chicken-pot-pie-casserole-recipe/