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Chicken Pot Pie Casserole

Chicken Pot Pie Casserole
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This Chicken Pot Pie Casserole is a comforting, nostalgic dish that combines tender chicken, mixed vegetables, and a creamy sauce topped with a golden, flaky crust. It’s a family-friendly, easy-to-make meal perfect for busy weeknights or cozy dinners, delivering the classic flavors of traditional chicken pot pie without the fuss of making individual pies.

Ingredients

Scale

Protein

  • 2 cups cooked chicken, shredded or cubed

Vegetables

  • 1 cup mixed vegetables (peas, carrots, corn)
  • 1/2 cup chopped onion
  • 2 cloves garlic, minced

Sauce

  • 3 tablespoons butter
  • 3 tablespoons all-purpose flour (or gluten-free flour for GF option)
  • 1 cup milk (use low-fat or dairy-free milk as variation)
  • 1 can (10.5 oz) cream of chicken soup (reduced-fat or homemade for lighter version)

Seasonings

  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/2 teaspoon dried thyme (or substitute sage or tarragon)
  • Pinch of dried rosemary
  • Optional: dash of cayenne pepper or smoked paprika for spicy twist

Topping

  • 1 sheet puff pastry or biscuit dough (use gluten-free biscuit or pastry dough for GF option)

Instructions

  1. Prepare the Filling: Melt butter in a large skillet over medium heat. Sauté chopped onions and minced garlic until fragrant and translucent. Sprinkle flour over the mixture and stir constantly to form a roux. Gradually whisk in milk and cream of chicken soup, stirring to create a thick, creamy sauce. Add cooked chicken and mixed vegetables, seasoning with salt, pepper, thyme, and rosemary. Cook gently until heated through and thickened.
  2. Assemble the Casserole: Transfer the chicken and vegetable filling into a greased baking dish. Smooth the top with a spatula to create an even layer for the crust.
  3. Add the Crust: Place the puff pastry sheet or biscuit dough over the filling. Press the edges lightly to seal and create a neat crust that will bake golden and crisp.
  4. Bake to Perfection: Preheat the oven to 375°F (190°C). Bake the casserole for 25 to 30 minutes until the crust is puffed, golden brown, and the filling is bubbling around the edges.
  5. Rest Before Serving: Remove from the oven and let the casserole rest for 5 to 10 minutes. This allows the filling to set for cleaner slices and better flavor.

Notes

  • Use day-old cooked chicken to incorporate extra flavor with slight caramelization.
  • Don’t skip making the roux; it ensures the sauce is thick enough to prevent a soggy casserole.
  • Chill your dough or pastry topping before adding to the filling for a flakier, airier crust.
  • Monitor baking time closely to avoid drying out the crust; remove as soon as it turns golden brown.
  • Add fresh herbs at the end of cooking or just before assembling for a brighter, fresh aroma and taste.

Nutrition

Keywords: chicken pot pie casserole, comfort food, easy dinner, creamy casserole, family meal, one dish meal

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