Description

This Chicken Pot Pie Casserole is a comforting and hearty dish that combines tender cooked chicken, fresh vegetables, and a creamy savory sauce baked under a flaky pie crust. Perfect for a cozy family meal, it features a classic lattice pie crust topping or a full crust option, delivering all the richness and flavor of a traditional pot pie in a convenient casserole form.

Ingredients

Scale

Pie Crust

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

Filling

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

Finishing

1 large egg (beaten slightly with 1 teaspoon water)

Instructions

Preheat Oven: Preheat your oven to 375°F and spray a 2-quart casserole dish with nonstick spray. Set the dish aside for later.
Warm Pie Crust: Allow the pie crust to come to room temperature for 15-20 minutes before rolling it out, ensuring it becomes more pliable and easier to handle.
Heat Butter and Oil: In a skillet over medium-high heat, warm the butter and olive oil together until shimmering, creating a flavorful base for the filling.
Cook Carrots and Celery: Add the diced carrots and celery to the skillet and cook for about 3 minutes to begin softening the vegetables.
Sauté Onions: Add the minced onion to the skillet and cook until translucent, which usually takes a few minutes, enhancing the filling’s sweetness.
Add Garlic: Stir in the minced garlic and cook for 30 seconds to release its aromatic flavor without burning.
Add Chicken and Vegetables: Add the cooked cubed chicken, diced mushrooms, and thawed peas to the skillet and cook for 1 minute to combine flavors.
Incorporate Flour: Sprinkle the flour over the chicken and vegetables and cook for 3 minutes, stirring continuously to remove the raw flour taste and begin thickening.
Deglaze Pan: Pour in the chicken broth and scrape the bottom of the pan to deglaze, lifting up any flavorful browned bits.
Add Wine and Cream: Stir in the white wine and heavy cream, mixing thoroughly to combine the liquids into a creamy sauce.
Season Filling: Add the kosher salt, freshly ground black pepper, dried thyme, and ground sweet basil. Stir well and continue cooking until the filling thickens to a stew-like consistency.
Prepare Casserole: Pour the thickened chicken filling into the prepared casserole dish, spreading it evenly.
Roll and Cut Pie Crust: Roll the pie crust to about ¼ inch thickness and cut into 1-inch strips to create a lattice top, or simply drape the whole crust over the filling and trim or crimp the edges for a solid top crust.
Brush with Egg Wash: Combine the beaten egg with 1 teaspoon of water and brush this egg wash over the pie crust to give it a shiny, golden finish when baked.
Bake Casserole: Place the casserole dish on the center rack of the preheated oven and bake for 35-45 minutes until the crust is golden brown and bubbly.

Notes

Allowing the pie crust to warm to room temperature helps prevent cracking when rolling and shaping.
Using low-sodium broth gives better control of the dish’s saltiness.
You can substitute half-and-half for heavy cream for a lighter version.
If preferred, use a fully covered pie crust instead of the lattice for simpler preparation.
Leftovers can be refrigerated for up to 3 days and reheated in the oven for best texture.

Prep Time: 20 minutes
Cook Time: 40 minutes
Category: Casserole
Method: Baking
Cuisine: American

Keywords: chicken pot pie casserole, chicken casserole, comfort food, creamy chicken pot pie, easy dinner recipe