Easy Chicken Pot Pie Casserole
Chicken Pot Pie Casserole is cozy, creamy, and weeknight-friendly comfort food. This one-pan twist on the classic pot pie delivers tender chicken, hearty vegetables, and a golden crust without the fuss of individual pies.
Equipment
- Casserole Dish
- Saucepan
Ingredients
Filling
- 2 cups cooked chicken shredded or diced
- 2 tbsp butter
- 1 cup carrots diced
- 1 cup peas frozen or fresh
- 1 cup corn frozen or canned
- 1 onion diced
- 1/4 cup all-purpose flour
- 2 cups chicken broth
- 1/2 cup milk
- 1 tsp salt to taste
- 1/2 tsp black pepper
- 1/2 tsp thyme optional
Topping
- 1 sheet puff pastry or biscuit dough store-bought or homemade
Instructions
- Preheat oven to 400°F (200°C).
- Melt butter in a saucepan. Add onions and carrots; sauté until softened.
- Stir in flour and cook 1 minute to form a roux.
- Gradually add chicken broth and milk, whisking until sauce thickens.
- Season with salt, pepper, and thyme. Add chicken, peas, and corn; stir well.
- Transfer filling to a casserole dish. Top with puff pastry or biscuit dough.
- Bake for 25 minutes, until topping is golden brown and filling is bubbly.
- Cool slightly before serving. Garnish with parsley if desired.
Notes
Swap veggies for what you have on hand (green beans, mushrooms, or potatoes work great). Store-bought crust is an easy shortcut. For gluten-free, use a cornstarch slurry to thicken and top with gluten-free dough.
Nutrition
Calories: 420kcalCarbohydrates: 38gProtein: 27gFat: 18gSaturated Fat: 9gCholesterol: 85mgSodium: 780mgPotassium: 600mgFiber: 4gSugar: 6gVitamin A: 3500IUVitamin C: 15mgCalcium: 90mgIron: 3mg
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