Name: Chicken Pot Pie Casserole Recipe
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Cuisine: American
Ingredients: 1 (9-inch) pie crust (store bought or homemade); 4 tablespoons unsalted butter (½ stick); 2 tablespoons olive oil; 2 carrots (peeled and diced); 2 ribs celery (diced); 1 sweet yellow onion (peeled and minced); 2 cloves garlic (minced or pressed); 3 cups cubed cooked chicken; 4 ounces button mushrooms (cleaned and diced); 1 cup frozen peas (thawed); ¼ cup all-purpose flour; 2 cups low-sodium chicken broth (or stock); ¼ cup white wine (semi-dry or Chardonnay); 1 cup heavy cream (or half-and-half); ½ teaspoon kosher salt (or to taste); 1 teaspoon freshly ground black pepper; ½ teaspoon dried thyme; ¼ teaspoon ground sweet basil; 1 large egg (beaten slightly with 1 teaspoon water)

Ingredients

1 (9-inch) pie crust (store bought or homemade)

4 tablespoons unsalted butter (½ stick)

2 tablespoons olive oil

2 carrots (peeled and diced)

2 ribs celery (diced)

1 sweet yellow onion (peeled and minced)

2 cloves garlic (minced or pressed)

3 cups cubed cooked chicken

4 ounces button mushrooms (cleaned and diced)

1 cup frozen peas (thawed)

¼ cup all-purpose flour

2 cups low-sodium chicken broth (or stock)

¼ cup white wine (semi-dry or Chardonnay)

1 cup heavy cream (or half-and-half)

½ teaspoon kosher salt (or to taste)

1 teaspoon freshly ground black pepper

½ teaspoon dried thyme

¼ teaspoon ground sweet basil

1 large egg (beaten slightly with 1 teaspoon water)

Instructions

Step 1: Preheat oven to 375°F and spray a 2-quart casserole dish with nonstick spray. Set aside.

Step 2: Allow the pie crust to warm at room temperature for 15-20 minutes before rolling out.

Step 3: Heat the butter and olive oil in a skillet over medium-high heat until they shimmer.

Step 4: Add diced carrots and celery to the skillet and cook for 3 minutes.

Step 5: Add minced onions and cook until translucent.

Step 6: Stir in minced garlic and cook for 30 seconds.

Step 7: Add the cubed cooked chicken, diced mushrooms, and thawed peas. Cook for 1 minute, stirring occasionally.

Step 8: Sprinkle the flour over the mixture and cook for 3 minutes, stirring continuously to coat everything evenly.

Step 9: Gradually stir in chicken broth, scraping the bottom of the pan to deglaze and lift any browned bits.

Step 10: Pour in the white wine and heavy cream, stirring well to combine.

Step 11: Season with salt, pepper, thyme, and basil. Continue cooking, stirring often, until the mixture thickens to a stew-like consistency.

Step 12: Pour the chicken stew into the prepared casserole dish.

Step 13: Roll the pie crust to about ¼ inch thick. You can cut it into 1-inch strips to create a lattice top, or drape it over the filling and trim or crimp the edges.

Step 14: Brush the crust with the beaten egg mixture to create a golden, shiny finish.

Step 15: Bake on the center rack of the oven for 35-45 minutes, or until the crust is golden brown and the filling is bubbly.

Tips & Variations

For a vegetarian version, substitute the chicken with cooked chickpeas or cubed tofu, and use vegetable broth instead of chicken broth.

Replace white wine with an additional ¼ cup chicken broth if you prefer a non-alcoholic option.

Use fresh herbs like thyme and basil if available for a brighter flavor.

To make cleanup easier, line the casserole dish with parchment paper before adding the filling.

FAQs

Can I use frozen vegetables for this recipe?

Yes, frozen peas are used here successfully. Other frozen vegetables like mixed veggies can work, but avoid letting them thaw too much before cooking to prevent excess moisture.

How do I prevent the crust from getting soggy?

Make sure your filling is thickened well before adding it to the casserole dish. Also, brushing the crust with egg wash creates a barrier that helps keep it flaky and golden.