Easy Chicken Pot Pie Casserole
This Chicken Pot Pie Casserole is easy to make and just as delicious as our Chicken Pot Pie with Puff Pastry recipe. Chicken and vegetables in a rich and creamy sauce and topped with a layer of pie crust. This dish is perfect for a cozy family meal.
Tools
Ingredients
For the Chicken Mixture:
- 1 Rotisserie chicken , skin discarded, and meat shredded (about 4 heaping cups)
- 8 tablespoons (1 stick) unsalted butter
- 1 medium yellow onion , diced
- 1 poblano pepper or red bell pepper , chopped
- 5 cloves garlic , finely minced
- 3 stalks celery , diced
- 6 fresh sage , finely chopped
- 6 sprigs thyme , leaves finely chopped
- 2 sprigs rosemary , leaves finely chopped
- 1 cup frozen sweet corn or pearl onion (no need to defrost)
- ½ cup frozen pearl onion (no need to defrost)
- 10 oz Frozen Peas and Carrots (no need to defrost)
- ½ cup fresh cilantro or parsley leaves , minced
- ½ cup all-purpose flour , plus more for rolling the pastry
- 4 cups warm water combined with 1 tablespoon chicken bullion (recommended: Knorr brand)
- ¼ cup brandy or white wine , optional
- kosher salt , to taste
- 1 teaspoon freshly grated nutmeg
- 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 such as Crisco , cold
- 1 stick cold unsalted butter , diced
- ½ cup ice water
- 1 egg beaten with 1 tablespoon water , for egg wash
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
How to Store & Re-Heat
- To store: The Chicken pot pie casserole is best on the day it is made, but leftovers can be stored in the fridge, covered with cling film, or in an airtight container, for up to 2 days.
- To reheat: Chicken Pot Pie Casserole can be reheated in a preheated oven (this will crisp up the pie crust again) to 375˚F (190˚C) and baked until piping hot, about 1 hour. Cool for 15 minutes before serving.
- The Chicken pot pie casserole is best on the day it is made, but leftovers can be stored in the fridge, covered with cling film, or in an airtight container, for up to 2 days. Chicken Pot Pie Casserole can be reheated in a preheated oven (this will crisp up the puff pastry again) to 400˚F (200˚C) and baked until piping hot, about 25 to 30. Cool for 15 minutes before serving. Alternately, you can microwave it until heated through; just be aware that the puff pastry may soften and not crisp up.
- The chicken pot pie casserole can be assembled and refrigerated a day before. Brush the top of the homemade crust with egg wash before baking. Chicken Pot Pie Casserole can also be frozen at this stage, so cook from frozen, as Freeze Note above.
Nutrition Facts
Easy Chicken Pot Pie Casserole
Amount per Serving
Calories
544
% Daily Value*
Fat
30
g
46
%
Saturated Fat
13
g
81
%
Trans Fat
2
g
Polyunsaturated Fat
4
g
Monounsaturated Fat
8
g
Cholesterol
112
mg
37
%
Sodium
900
mg
39
%
Potassium
238
mg
7
%
Carbohydrates
45
g
15
%
Fiber
3
g
13
%
Sugar
3
g
3
%
Protein
24
g
48
%
Vitamin A
3684
IU
74
%
Vitamin C
23
mg
28
%
Calcium
71
mg
7
%
Iron
3
mg
17
%
* Percent Daily Values are based on a 2000 calorie diet.
All nutritional information is based on third-party calculations and is only an estimate. Each recipe and nutritional value will vary depending on the brands you use, measuring methods, and portion sizes per household.
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