Easy Chicken Pot Pie Casserole
User Reviews
5
-
Prep Time
15 mins
-
Cook Time
1 hr
-
Total Time
1 hr 15 mins
-
Servings
10
-
Calories
544 kcal
-
Course
Main Course
-
Cuisine
American
Easy Chicken Pot Pie Casserole
Description
This chicken pot pie casserole starts with shredded rotisserie chicken mixed into a sauce made from butter-sautéed onions, celery, poblano or bell pepper, and garlic. Fresh herbs including sage, thyme, and rosemary build depth, while frozen corn, peas, carrots, and pearl onions add vegetable texture. Flour is whisked into the mixture to thicken the sauce, which is enriched with warm chicken broth and optionally brandy or white wine.
The filling simmers until flavors meld and the sauce thickens. It is then transferred to a baking dish covered with a layered homemade pie crust made from flour, shortening, butter, and ice water, finished with an egg wash for a golden finish. The casserole bakes at high heat until the crust is crisp and the filling bubbles through.
The result is a savory, hearty dish offering the comforting aspects of classic chicken pot pie but in an easier, layered casserole form. The combination of fresh herbs, vegetables, tender chicken, and flaky crust makes for a complete meal.
Practical tips include making the casserole a day ahead and refrigerating before baking, convenient freezer storage for up to 1 month with baking instructions from frozen, and guidelines for reheating to crisp the crust again or microwave with softer crust results. Leftovers keep in the fridge for up to 2 days.
Ingredients
For the Chicken Mixture:
- 1 rotisserie chicken , skin discarded, and meat shredded (about 4 heaping cups)
- 8 tablespoons unsalted butter 1 stick
- 1 yellow onion diced, medium
- 1 poblano pepper chopped, or red bell pepper
- 5 cloves garlic , finely minced
- 3 celery diced, stalks
- 6 sage finely chopped, fresh
- 6 thyme leaves finely chopped, sprigs
- 2 rosemary leaves finely chopped, sprigs
- 1 cup sweet corn no need to defrost, frozen; or pearl onion
- ½ cup pearl onion no need to defrost, frozen
- 10 oz pea no need to defrost, frozen
- 10 oz carrot no need to defrost, frozen
- ½ cup cilantro minced, fresh; or parsley leaves
- ½ cup all-purpose flour , plus more for rolling the pastry
- 4 cups warm water recommended: Knorr brand, combined with 1 tablespoon chicken bouillon
- ¼ cup brandy optional, or white wine
- kosher salt , to taste
- 1 teaspoon nutmeg freshly grated
- ½ teaspoon paprika
- ½ teaspoon black pepper , to taste
- ½ cup heavy cream or half and half
For the Homemade Pie Crust:
- 3 cups all-purpose flour
- 1 teaspoon kosher salt
- 1 teaspoon granulated sugar
- 1 teaspoon baking powder
- ½ cup vegetable shortening cold, such as Crisco brand
- 1 unsalted butter diced, stick, cold
- ½ cup water ice
- 1 egg for egg wash, beaten with 1 tablespoon water
Instructions
Do Ahead:
- Preheat the oven to 425 degrees F.
- Shred the meat of the Rostisserri chicken and discard the skin and bones. You will have 4 to 6 cups of shredded chicken.
- Place a 9 x 13-inch baking dish on a baking sheet.
For the Chicken Mixture:
- Shred the meat of the Rostisserri chicken and discard the skin and bones. You will have about 4 heaping cups of shredded chicken.
- In a large pot, melt the butter and saute the onions, celery, and poblano pepper over medium-low heat for about 10 minutes, until the vegetables soften.
- Add the garlic and cook until fragrant, about 1 minute more. Add the brandy or wine, scrape up all the brown bits of the pan and cook for 2 minutes.
- Whisk in the flour and cook over low heat, constantly stirring, for 2 minutes and then keep stirring as the hot broth is added to the sauce. Add the corn, carrots/peas, black pepper, nutmeg, thyme, rosemary, sage, and shredded chicken. Simmer over low heat, occasionally stirring for 10 more minutes, stirring, until thick. Add heavy cream and cilantro or parsley and mix well and cook for 5 more minutes, stirring occasionally. Taste and adjust seasoning, if necessary.
For the Homemade Crust:
- In a food processor with a metal blade, combine flour, salt, and baking powder. Add the cold butter and cold shortening and quickly coat each piece with flour—pulse about 10 times or until it is the size of peas.
- Add the ice water with the motor running; process only enough to moisten the dough and have it just come together. Dump the dough onto a floured board and knead quickly into a ball. Wrap the dough in plastic and allow it to rest in the refrigerator for 30 minutes.
To Assemble & Fill:
- Preheat the oven to 375 degrees F and set an oven rack to the center position—Line a baking sheet with aluminum foil for easy clean-up. For the Homemade pastry, roll out the pie dough and cut it to fit over the 9 by 13 baking dish. Next, pour the filling into a 9 by 13 baking dish.
- In a small bowl, beat the egg with 1 tablespoon of water. Then, carefully place the homemade dough over the filling and press the dough onto the sides of the dish to seal the edges. Next, use a fork to crimp the edges. Finally, brush dough with egg wash, and using a paring knife, cut slits in the top of the crust to allow the steam to escape while baking.
To Bake:
- Place the baking dish on the foil-lined baking sheet. Bake the Chicken Pot Pie Casserole for 55 to 60 minutes or until the crust is golden brown and the filling is bubbling hot. Let pie rest for 15 minutes before serving. Enjoy Our Chicken Pot Pie Casserole!
Notes
- The casserole can be assembled a day in advance and refrigerated before baking.
- Freeze tightly wrapped for up to one month; bake from frozen at 375°F until hot and crust is golden.
- Reheat in the oven to crisp the crust, or microwave with softer crust texture.
- Leftovers keep in the refrigerator up to two days when covered well.
User Reviews
Overall Rating
5
You'll Also Love
