Go Back
–+ servings
overhead picture of chicken pot pie casserole in light green baking dish
Print Recipe
4.53 from 282 votes

Chicken Pot Pie Casserole

All the tasty flavor of chicken pot pie with none of the fuss... what more could you want?
Step-by-step photos can be seen below the recipe card.
Prep Time15 minutes
Cook Time1 hour
Total Time1 hour 15 minutes
Course: Main Course
Cuisine: American
Servings: 8
Author: Becky Hardin

Equipment

  • 2-Quart Baking Dish

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

  • Preheat oven to 375°F and spray a 2-quart casserole dish with nonstick spray. Set aside.
  • Allow the pie crust to warm at room temperature for 15-20 minutes before rolling out.
    1 (9-inch) pie crust
  • Heat the butter and oil in a skillet over medium-high heat until they shimmer.
    4 tablespoons unsalted butter, 2 tablespoons olive oil
    melting butter and oil in a skillet.
  • Add diced carrots and celery and cook for 3 minutes.
    2 carrots, 2 ribs celery
  • Add minced onions and cook until onion is translucent.
    1 sweet yellow onion
    sautéed diced onions, carrots, and celery in a pan.
  • Add minced garlic and cook 30 seconds.
    2 cloves garlic
  • Add the cubed, cooked chicken, diced mushrooms, and peas and cook 1 minute.
    3 cups cubed cooked chicken, 4 ounces button mushrooms, 1 cup frozen peas
    cubed chicken, peas, and mushrooms added to sautéed veggies in a pan.
  • Sprinkle vegetables and chicken with the flour and cook 3 minutes, stirring continuously.
    ¼ cup all-purpose flour
    flour coated chicken pot pie filling in a pan.
  • Stir in chicken stock and scrape the bottom of the pan to deglaze the pan.
    2 cups low-sodium chicken broth
    saucy chicken pot pie filling in a pan.
  • Pour in the white wine and cream. Stir well.
    ¼ cup white wine, 1 cup heavy cream
  • Season-to-taste with salt and add the pepper, thyme and basil. Stir well and continue to cook until thickened to a thick-stew consistency.
    ½ teaspoon kosher salt, 1 teaspoon freshly ground black pepper, ½ teaspoon dried thyme, ¼ teaspoon ground sweet basil
    creamy seasoned chicken pot pie filling in a pan.
  • Pour chicken stew mixture into the prepared casserole dish.
    chicken pot pie filling in a pie dish.
  • Roll the piecrust to ¼ inch thickness and into 1-inch strips to create a lattice top. Or, drape it over the chicken stew mixture, and trim or crimp in the sides.
    cutting lattice pie crust strips to fit over chicken pot pie filling in a pie dish.
  • Combine egg and water and brush the pastry with the egg mixture.
    1 large egg
    egg washing a lattice pie crust with a pastry brush.
  • Bake on the center rack of the oven for 35-45 minutes, or until the top is golden.
    baked chicken pot pie casserole with a lattice pie crust.

Video

Notes

Storage: Store chicken pot pie casserole tightly wrapped in the refrigerator for up to 3 days or in the freezer for up to 2 months.

Nutrition

Calories: 440kcal | Carbohydrates: 22g | Protein: 20g | Fat: 30g | Saturated Fat: 14g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 11g | Trans Fat: 0.2g | Cholesterol: 111mg | Sodium: 330mg | Potassium: 432mg | Fiber: 3g | Sugar: 4g | Vitamin A: 3403IU | Vitamin C: 10mg | Calcium: 60mg | Iron: 2mg