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Chicken Pot Pie Casserole Recipe

Chicken Pot Pie Casserole Recipe
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This Chicken Pot Pie Casserole Recipe combines tender chicken, creamy roux-based sauce, and flaky pie crust or puff pastry into one comforting, easy-to-make dish. Perfect for family dinners or cozy nights, it features classic vegetables and warming herbs for a savory, hearty meal without the hassle of traditional pot pie preparation.

Ingredients

Scale

Chicken

  • 2 cups cooked, shredded or diced chicken (rotisserie chicken works well)

Vegetables

  • 1 cup diced carrots
  • 1 cup diced celery
  • 1 cup diced onions
  • 1 cup peas (frozen or fresh)

Cream Sauce

  • 4 tablespoons butter
  • 1/4 cup all-purpose flour (or gluten-free flour for GF version)
  • 2 cups milk (dairy or plant-based such as almond or oat milk)
  • Salt and pepper to taste
  • 1 teaspoon fresh or dried thyme

Herbs

  • 1 tablespoon fresh parsley (chopped) or 1 teaspoon dried parsley

Topping

  • 1 sheet pie crust or puff pastry (regular or gluten-free)
  • 1 beaten egg (for brushing the crust)

Instructions

  1. Prepare the Chicken and Vegetables: Cook chicken by boiling or roasting if not pre-cooked, then dice or shred it. Sauté diced carrots, celery, and onions in butter over medium heat until tender but still slightly crisp to maintain texture and natural sweetness.
  2. Make the Creamy Sauce: In a saucepan, melt the butter and whisk in the flour to form a roux. Slowly add milk while whisking constantly to avoid lumps. Cook the mixture until it thickens into a creamy sauce, then season with salt, pepper, and thyme.
  3. Combine Ingredients: Stir the cooked chicken, sautéed vegetables, and peas into the cream sauce, mixing thoroughly to coat everything evenly and create a smooth, creamy filling.
  4. Add the Topping: Transfer the filling into a casserole dish. Cover it evenly with your choice of pie crust or puff pastry. Trim excess dough, flute the edges, and brush the top with beaten egg for a golden, glossy finish.
  5. Bake to Perfection: Preheat the oven to 375°F (190°C). Bake the casserole for 30 to 35 minutes, or until the crust turns golden brown and the filling bubbles around the edges. Let rest 5-10 minutes before serving to set the casserole.

Notes

  • Use shredded rotisserie chicken for quicker preparation without sacrificing flavor.
  • Sauté vegetables just until tender-crisp to retain texture in the final bake.
  • Whisk continuously when making the roux and adding milk to prevent lumps in the sauce.
  • Chill pie crust or pastry dough before baking to ensure a flaky, crisp topping.
  • Let the casserole rest before serving for neat slicing and better cohesion.

Nutrition

Keywords: chicken pot pie, casserole, comfort food, easy dinner, creamy casserole, one-dish meal, gluten-free chicken pot pie

Find it online: https://gourmetglazing.com/chicken-pot-pie-casserole-recipe/