Chicken Pot Pie Casserole
User Reviews
5
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Prep Time
40 mins
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Cook Time
12 mins
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Total Time
52 mins
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Servings
12
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Calories
506 kcal
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Course
Main Course, Dinner
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Cuisine
American
Chicken Pot Pie Casserole
Description
This dish starts with poached chicken breasts simmered in chicken broth until just cooked. The broth is strained and reserved to add moisture to the filling. The filling includes sautéed onions, carrots, celery, and peas that soften slightly before combining with the chicken and broth to create a creamy base seasoned with salt and pepper. The topping is made by mixing flour, baking powder, salt, pepper, and cayenne pepper with chilled butter until coarse, then incorporating Parmesan cheese and heavy cream to form a crumbly dough.
The topping bakes at a high temperature until fragrant and lightly browned, adding a textured, buttery crunch to the dish. The casserole serves as a comforting main, balancing creamy and savory elements with the fresh flavor of peas and the richness from Parmesan in the topping.
Leftover casserole keeps in the refrigerator for four to five days and can be frozen for over a month when properly covered. Reheating can be done in the oven or microwave until the filling is hot and bubbling, making it convenient for future meals.
Ingredients
- 1 1/2 pounds chicken
- 3 cups chicken broth
- 1 onion chopped fine (about 1 cup)
- 3 carrot peeled and sliced (about 1 cup
- 1/2 cup celery chopped fine
- salt to taste
- black pepper to taste
- 4 tablespoons butter unsalted
- 1/2 cup flour
- 1 cup milk
- 3/4 cup peas frozen
Crumble Topping:
- 2 cups flour
- 2 teaspoons baking powder
- 3/4 teaspoon salt
- 1/2 teaspoon black pepper
- 1/8 teaspoon cayenne pepper
- 6 tablespoons butter cut into 1/2-inch cubes and chilled, unsalted
- 3/4 cup Parmesan Cheese
- 1 cup heavy cream
Instructions
FOR THE CHICKEN:
- Bring chicken and broth to simmer in covered Dutch oven over medium heat (If you don't have a dutch oven, just use a stock pot). Cook until chicken is just done (8 to 12 minutes).
- Remove cooked chicken and set aside. Pour broth through fine-mesh strainer into liquid measuring cup and reserve. Do not wash Dutch oven.
FOR THE TOPPING:
- Combine flour, baking powder, salt, pepper, and cayenne in large bowl. Sprinkle butter pieces over top of flour. Using fingers, rub butter into flour mixture until it resembles coarse cornmeal.
- Stir in Parmesan. Add cream and stir until just combined. Crumble mixture into irregularly shaped pieces onto a baking sheet. Bake at 450-degrees until fragrant and starting to brown (10-13 minutes). Set aside.
FOR THE FILLING:
- Heat 1 tablespoon oil in now-empty Dutch oven over medium heat. Add onion, carrots, celery, salt and pepper.
- Cover and cook, stirring occasionally, until just tender (about 5 minutes). While vegetables are cooking, cut or shred chicken into small bite-size pieces.
- Transfer cooked vegetables to bowl with chicken; set aside.
- Heat butter in empty Dutch oven over medium heat. When foaming subsides, stir in flour and cook 1 minute.
- Slowly whisk in reserved chicken broth and milk. Bring to simmer and stir until sauce thickens, about 1 minute. Add salt and pepper to taste.
- Remove from heat and stir chicken-vegetable mixture and peas into sauce.
- Pour mixture into 9x13 pan (or if you have small individual-sized oven-safe dishes, you can use those-- see picture above). Scatter crumble topping evenly over filling.
- Bake at 400-degrees until filling is bubbling and topping is well browned (about 12-15 minutes). Serve hot and enjoy!
Notes
- Refrigerate leftovers covered for up to 4–5 days or freeze well for over a month in freezer-safe containers.
- Reheat in an oven or microwave until the creamy filling is heated through.
- Use a Dutch oven or stock pot to cook the chicken and broth for the best texture.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 506 kcal
% Daily Value*
| Calories | 506kcal | 25% |
| Carbohydrates | 43g | 14% |
| Protein | 19g | 38% |
| Fat | 29g | 45% |
| Saturated Fat | 17g | 85% |
| Cholesterol | 85mg | 28% |
| Sodium | 655mg | 27% |
| Potassium | 410mg | 9% |
| Fiber | 3g | 12% |
| Sugar | 3g | 6% |
| Vitamin A | 3482IU | 70% |
| Vitamin C | 12mg | 13% |
| Calcium | 278mg | 28% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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