Chicken Pot Pie Casserole: Easy Recipe & Delicious Comfort Food
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Total Time: 1 hour
- Category: Main
- Method: Cooking
- Cuisine: International
Ingredients
- Olive oil
- Onion
- Carrots
- Celery
- Cremini mushrooms
- Dried thyme and rosemary
- All-purpose flour
- Chicken broth
- Heavy cream
- Cooked chicken (shredded or cubed)
- Frozen peas and corn
- Diced potatoes (canned)
- Refrigerated pie crusts
- Instructions for Preparation:
Instructions
- Heat olive oil in a large Dutch oven over medium heat. Add chopped onion, carrots, and celery; sauté for 5–7 minutes until softened.
- Stir in sliced mushrooms and cook until browned, about 5–7 minutes.
- Add dried thyme, rosemary, and black pepper; stir for 30 seconds. Sprinkle flour over the mixture and stir for 2 minutes.
- Gradually whisk in chicken broth and bring to a simmer, scraping the bottom of the pot.
- Reduce heat and simmer for 5–7 minutes until slightly thickened. Stir in heavy cream and heat through without boiling.
- Mix in cooked chicken, peas, corn, diced potatoes, and season with salt to taste.
- Preheat your oven to 375°F (190°C). Transfer mixture into a greased baking dish if not using an oven-safe skillet.
- Cover with one pie crust, pressing down on the edges. Add another crust on top or cut into strips for a lattice design.
- Brush with an egg wash (beaten egg mixed with milk) and cut slits for steam release.
- Bake for 30–35 minutes until golden brown.
- Helpful Notes:
Nutrition
- Serving Size: 1 slice (approximately 200g)
- Calories: 420
- Sugar: 3g
- Sodium: 750mg
- Fat: 25g
- Saturated Fat: 10g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 75mg