Description
This Chicken Pot Pie Casserole is a warm and hearty one-dish meal featuring tender shredded chicken, creamy vegetable filling, and a flaky golden crust. It combines the classic tastes of a traditional pot pie with simple preparation, perfect for busy weeknights or crowd-pleasing dinners.
Ingredients
Scale
Chicken
- 2 cups cooked and shredded chicken breast or thighs
Mixed Vegetables
- 1 cup peas
- 1 cup diced carrots
- 1 cup corn kernels
Creamy Sauce
- 4 tablespoons butter
- 1/4 cup all-purpose flour
- 1 1/2 cups chicken broth
- 1 cup milk
Crust
- 1 sheet puff pastry or 1 can biscuit dough
Seasonings
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon dried thyme
- 1/4 teaspoon garlic powder
Instructions
- Prepare the filling: Start by melting butter in a large skillet over medium heat. Whisk in the flour to create a smooth roux and cook for 1-2 minutes. Gradually pour in the chicken broth and milk while stirring continuously until the sauce thickens. Add the cooked, shredded chicken and mixed vegetables to the creamy sauce. Season well with salt, pepper, thyme, and garlic powder, stirring to combine.
- Assemble the casserole: Transfer the chicken and vegetable filling into a greased casserole dish, spreading it evenly to form the base layer.
- Add the crust: Lay your choice of puff pastry or biscuit dough over the filling. Trim any excess edges and lightly press down to seal. Use a fork or knife to make small slits on top for steam to escape during baking.
- Bake until golden: Preheat your oven to 375°F (190°C). Place the casserole in the oven and bake for 25-30 minutes, or until the crust is puffed, golden brown, and the filling is bubbling hot.
- Rest and serve: Let the casserole rest for about 5 minutes after baking to allow the filling to set, making it easier to scoop and serve neatly.
Notes
- Use rotisserie chicken for faster preparation.
- Lightly sauté vegetables before adding to the sauce for enhanced flavor and texture.
- Brush top crust with egg wash or milk for a shiny, golden finish.
- If the sauce is too runny, simmer a few extra minutes before assembling for a thicker filling.
- Cool slightly before cutting to prevent the casserole from falling apart.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (1/6 of casserole)
- Calories: 350 kcal
- Sugar: 4 g
- Sodium: 550 mg
- Fat: 18 g
- Saturated Fat: 7 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 3 g
- Protein: 25 g
- Cholesterol: 80 mg