Description
This Chicken Pot Pie Casserole is the ultimate comfort food dish that is both hearty and satisfying. Loaded with tender chicken, colorful vegetables, and a creamy sauce, all topped with a flaky crust, it’s a crowd-pleaser for any occasion.
Ingredients
Scale
For the Filling:
- 2 tablespoons unsalted butter
- 1 medium yellow onion, diced
- 2 cloves garlic, minced
- 2 cups cooked chicken, shredded or chopped
- 1 cup frozen peas
- 1 cup frozen diced carrots
- 1 cup frozen corn
- 1/4 cup all-purpose flour
- 2 cups chicken broth
- 1/2 cup whole milk
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried parsley
For the Topping:
- 1 sheet refrigerated pie crust or 1 tube refrigerated biscuit dough, cut into pieces
- Nonstick cooking spray
Instructions
- Preheat and Prep: Preheat the oven to 400°F (200°C) and lightly grease a 9×13-inch baking dish with nonstick spray.
- Sauté Aromatics: In a large skillet over medium heat, melt the butter. Add diced onion and cook until softened, then add minced garlic and sauté briefly.
- Make the Roux: Stir in the flour and cook to form a roux.
- Prepare Filling: Slowly whisk in chicken broth and milk, then add chicken, peas, carrots, corn, salt, pepper, thyme, and parsley. Heat through.
- Assemble and Bake: Spread the mixture in the baking dish, top with crust or biscuit pieces, and bake until golden and bubbly. Serve after cooling slightly.
Notes
- You can use rotisserie chicken for convenience.
- To make it creamier, add a splash of heavy cream to the sauce.
- For a biscuit topping, cut dough into quarters and scatter on top.
Nutrition
- Serving Size: 1/6 of casserole
- Calories: 410
- Sugar: 5g
- Sodium: 680mg
- Fat: 22g
- Saturated Fat: 9g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 33g
- Fiber: 3g
- Protein: 22g
- Cholesterol: 65mg
