Description
Indulge in the ultimate comfort food with this Chicken Pot Pie Casserole. Creamy, savory, and topped with a flaky pastry, it’s a crowd-pleaser that’s perfect for family dinners or gatherings.
Ingredients
Scale
Filling:
- 2 tablespoons unsalted butter
- 1 small yellow onion, diced
- 2 garlic cloves, minced
- 2 medium carrots, peeled and diced
- 2 celery stalks, diced
- 1/3 cup all-purpose flour
- 2 cups low-sodium chicken broth
- 1/2 cup whole milk
- 1/2 cup heavy cream
- 3 cups cooked shredded chicken
- 1 cup frozen peas
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon dried thyme
Topping:
- 1 sheet puff pastry or 1 tube refrigerated biscuit dough
- 1 egg, beaten, for egg wash
Instructions
- Preheat Oven: Preheat the oven to 400°F (200°C).
- Sauté Vegetables: In a skillet, melt butter and sauté onion, garlic, carrots, and celery until softened.
- Make Roux: Sprinkle in flour and stir to form a roux. Slowly whisk in chicken broth, milk, and cream. Cook until thickened.
- Add Chicken and Peas: Stir in chicken, peas, salt, pepper, and thyme.
- Assemble: Transfer filling to a baking dish. Top with pastry or biscuit dough.
- Bake: Brush pastry with egg wash and bake for 25-30 minutes until golden and bubbly.
- Serve: Let cool slightly before serving.
Notes
- For added flavor, consider a splash of white wine or poultry seasoning.
- Rotisserie chicken can be a convenient time-saver for this recipe.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 portion
- Calories: 460
- Sugar: 5g
- Sodium: 560mg
- Fat: 27g
- Saturated Fat: 13g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 26g
- Cholesterol: 95mg
