Chicken Pot Pie Casserole: Easy Recipe & Delicious Comfort Food
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Total Time: 55 minutes
- Category: Main
- Method: Cooking
- Cuisine: International
Ingredients
- Olive oil
- Onion
- Carrots
- Celery
- Cremini mushrooms
- Dried thyme
- Ground black pepper
- All-purpose flour
- Chicken broth
- Heavy cream
- Cooked chicken (shredded or cubed)
- Frozen peas
- Frozen corn
- Diced potatoes (canned)
- Refrigerated pie crusts
- Preparation Instructions:
Instructions
- Heat olive oil in a large Dutch oven and sauté chopped onion, diced carrots, and celery until softened (about 5–7 minutes).
- Add sliced cremini mushrooms, cooking until browned (another 5–7 minutes).
- Stir in dried thyme and ground black pepper, then sprinkle flour over the mixture; cook for 1–2 minutes.
- Gradually whisk in chicken broth, scraping the bottom of the pot; simmer until slightly thickened (5–7 minutes).
- Add heavy cream; simmer gently for a couple of minutes.
- Mix in cooked chicken, frozen peas, frozen corn, and drained diced potatoes; season with salt.
- Preheat oven to 375°F (190°C) and transfer mixture into a greased baking dish if not using an oven-safe skillet.
- Top with pie crust and brush with an egg-milk mixture; cut slits for steam escape.
- Bake for 30–35 minutes until golden brown.
- Helpful Notes:
Nutrition
- Serving Size: 1/6 casserole (approx. 300g)
- Calories: 480
- Sugar: 4g
- Sodium: 650mg
- Fat: 26g
- Saturated Fat: 12g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 80mg