Chicken Pot Pie Casserole

Course: Main Course

Cuisine: American

Prep Time: 15

Cook Time: 1

Total Time: 1 15

Servings:

Calories: 465kcal

Author: Becky Hardin

All the tasty flavor of chicken pot pie with none of the fuss... what more could you want?

Print Recipe

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
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
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
Sprinkle vegetables and chicken with the flour and cook 3 minutes, stirring continuously.
¼ cup all-purpose flour
Stir in chicken stock and scrape the bottom of the pan to deglaze the pan.
2 cups low-sodium chicken broth
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
Pour chicken stew mixture into the prepared casserole 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. Combine egg and water and brush the pastry with the egg mixture.
1 large egg
Bake on the center rack of the oven for 35-45 minutes, or until the top is golden.

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