This Classic Chicken Pot Pie Casserole is the ultimate comfort food, blending a creamy, savory filling with a golden, flaky crust. It’s the perfect dish to warm your soul, feed your family, and impress guests at dinner. With tender chicken, vibrant vegetables, and a rich sauce baked to perfection, this recipe is sure to become a household favorite.
Ingredients:
- 2 cups cooked chicken, shredded or diced
- 2 cups frozen mixed vegetables (peas, carrots, corn, and green beans)
- 1 cup diced potatoes, boiled until tender
- 1/4 cup unsalted butter
- 1/4 cup all-purpose flour
- 2 cups chicken broth
- 1 cup milk (whole milk or cream for richer flavor)
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon dried thyme
- 1/2 teaspoon salt (adjust to taste)
- 1/4 teaspoon black pepper
- 1 sheet refrigerated pie crust (or homemade pie crust if preferred)
- 1 egg, beaten (for egg wash)
Instructions:
- Preheat the Oven: Start by preheating your oven to 400°F (200°C) to ensure even baking.
- Prepare the Filling: In a large saucepan, melt the butter over medium heat. Add the flour and whisk continuously to create a smooth roux. Cook for about 1-2 minutes to eliminate the raw flour taste.
- Add Liquids: Gradually pour in the chicken broth and milk, whisking constantly to avoid lumps. Cook the mixture until it thickens, forming a creamy sauce.
- Season the Sauce: Stir in garlic powder, onion powder, dried thyme, salt, and black pepper. Adjust seasoning to taste.
- Combine Ingredients: Add the shredded chicken, mixed vegetables, and boiled potatoes to the sauce. Stir well to coat everything evenly. Remove from heat and let it cool slightly.
- Assemble the Casserole: Lightly grease a 9×13-inch baking dish. Pour the chicken and vegetable mixture into the dish, spreading it out evenly.
- Add the Crust: Roll out the pie crust and carefully place it over the filling, trimming any excess edges. Tuck the edges into the dish to seal. Use a fork or your fingers to crimp the edges for a decorative touch.
- Create Vent Holes: Use a knife to cut a few small slits in the crust to allow steam to escape while baking.
- Apply Egg Wash: Brush the beaten egg over the crust for a shiny, golden finish.
- Bake the Casserole: Place the dish in the preheated oven and bake for 25-30 minutes or until the crust is golden brown and crisp.
- Cool and Serve: Remove the casserole from the oven and let it cool for 5-10 minutes before serving. This allows the filling to set slightly, making it easier to serve.
This Classic Chicken Pot Pie Casserole is perfect for a cozy dinner or a special family gathering. Serve it with a fresh green salad or warm rolls for a complete meal. Whether it’s a weeknight dinner or a weekend treat, this recipe is guaranteed to bring comfort and joy to your table!