Description
A creamy chicken pot pie casserole with tender chicken, fresh vegetables, and a flaky crust baked until golden. Perfect for a comforting family dinner.
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
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
1. Preheat oven to 375°F and spray a 2-quart casserole dish with nonstick spray.
2. Allow the pie crust to rest at room temperature for 15–20 minutes before rolling out.
3. Heat butter and olive oil in a skillet over medium-high heat until shimmering.
4. Add diced carrots and celery and cook for 3 minutes.
5. Add minced onions and cook until translucent.
6. Add minced garlic and cook for 30 seconds.
7. Add cubed chicken, mushrooms, and peas, and cook for 1 minute.
8. Sprinkle with flour and cook for 3 minutes, stirring continuously.
9. Stir in chicken broth and scrape the pan to deglaze.
10. Pour in cream, season with salt, pepper, thyme, and basil, and cook until thickened to a stew-like consistency.
11. Transfer mixture to the prepared casserole dish.
12. Roll pie crust into ¼-inch thickness and create a lattice top or drape over the filling, trimming edges as needed.
13. Brush crust with beaten egg mixture.
14. Bake for 35–45 minutes until crust is golden and filling is bubbling.
15. Cool slightly before serving.
Notes
Storage: Keep tightly wrapped in the refrigerator for up to 3 days or freeze for up to 2 months.
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Category: Main Dish
- Method: Baking
- Cuisine: American