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Chicken Pot Pie Casserole Recipe

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This Chicken Pot Pie Casserole recipe is the perfect comfort food, blending tender chicken, vegetables, and a buttery crust into a rich, creamy filling. Ideal for busy weeknights, it’s easy to prepare with simple ingredients like chicken, carrots, peas, and a pre-made pie crust. Enjoy a homemade classic that's hearty and satisfying with every bite.

Ingredients

Scale
  • 3 cups cooked chicken, shredded
  • 1 cup frozen peas
  • 1 cup diced carrots
  • 1/2 cup chopped celery
  • 1 small onion, diced
  • 1/4 cup unsalted butter
  • 1/4 cup all-purpose flour
  • 2 cups chicken broth
  • 1 cup milk
  • Salt and pepper, to taste
  • 1 package refrigerated pie crust

Instructions

  1. Preheat oven to 400°F (200°C).
  2. In a skillet, melt butter over medium heat. Add onion, carrots, and celery; cook until softened.
  3. Stir in flour to create a roux. Gradually whisk in chicken broth and milk; cook until thickened.
  4. Add shredded chicken and peas. Season with salt and pepper.
  5. Transfer mixture into a casserole dish. Top with pie crust, sealing the edges. Cut slits for steam to escape.
  6. Bake for 30-35 minutes, or until crust is golden brown.
  7. Let cool slightly before serving.

Notes

  • You can substitute rotisserie chicken for a faster prep.
  • Use a variety of frozen mixed vegetables for more flavors.
  • Cover the edges of the crust with foil halfway through baking to prevent over-browning.

Nutrition

Find it online: https://elianarecipes.com/chicken-pot-pie-casserole-recipe/