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5.0 from 27 votes

Chicken Pot Pie Casserole

Chicken Pot Pie Casserole takes a hearty creamy chicken and vegetable filling and adds a crunchy Parmesan crumble on top. A delightful twist on a traditional favorite!

Prep Time
40 mins
Cook Time
40 mins
Total Time
52 mins
Servings: 12
Calories: 506 kcal
Course: Main Course , Dinner
Cuisine: American

Ingredients

  • 1 1/2 pounds chicken
  • 3 cups chicken broth
  • 1 onion chopped fine (about 1 cup)
  • 3 carrots peeled and sliced (about 1 cup)
  • 1/2 cup celery chopped fine
  • salt and pepper to taste
  • 4 tablespoons unsalted butter
  • 1/2 cup flour
  • 1 cup milk
  • 3/4 cup frozen peas
Crumble Topping:
  • 2 cups flour
  • 2 teaspoons baking powder
  • 3/4 teaspoon salt
  • 1/2 teaspoon pepper
  • 1/8 teaspoon cayenne pepper
  • 6 tablespoons unsalted butter cut into 1/2-inch cubes and chilled
  • 3/4 cup Parmesan Cheese
  • 1 cup heavy cream

Instructions

FOR THE CHICKEN:
    Cup of Yum
  1. 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).
  2. 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:
  1. 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.
  2. 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:
  1. Heat 1 tablespoon oil in now-empty Dutch oven over medium heat. Add onion, carrots, celery, salt and pepper.
  2. Cover and cook, stirring occasionally, until just tender (about 5 minutes). While vegetables are cooking, cut or shred chicken into small bite-size pieces.
  3. Transfer cooked vegetables to bowl with chicken; set aside.
  4. Heat butter in empty Dutch oven over medium heat. When foaming subsides, stir in flour and cook 1 minute.
  5. 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.
  6. Remove from heat and stir chicken-vegetable mixture and peas into sauce.
  7. 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.
  8. Bake at 400-degrees until filling is bubbling and topping is well browned (about 12-15 minutes). Serve hot and enjoy!

Notes

  • For Leftovers:
  • Refrigerate - Let cool and cover the casserole dish or place it in an airtight container. Set in the refrigerator for four to five days.
  • Freezer - If you know you will be freezing the dish beforehand, use a freezing dish that is suitable to go into the freezer for over a month. This will be a simple way to freeze the casserole dish. Or make sure it's double covered with plastic wrap and aluminum foil.
  • Reheat- When ready to warm up the chicken mixture, place the casserole in the oven or microwave until the creamy gravy is heated through.

Nutrition Information

Calories 506kcal (25%) Carbohydrates 43g (14%) Protein 19g (38%) Fat 29g (45%) Saturated Fat 17g (85%) Cholesterol 85mg (28%) Sodium 655mg (27%) Potassium 410mg (12%) Fiber 3g (12%) Sugar 3g (6%) Vitamin A 3482IU (70%) Vitamin C 12mg (13%) Calcium 278mg (28%) Iron 1mg (6%)

Nutrition Facts

Serving: 12Serving

Amount Per Serving

Calories 506

% 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.