Comforting Chicken Pot Pie Casserole for Easy Family Dinners

This Chicken Pot Pie Casserole combines comforting flavors from classic chicken pot pie in an easy casserole, perfect for family dinners.

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Prep Time 20

Cook Time 30

Resting Time 10

Total Time 1

Servings: 6 servings

Course: Dinner

Cuisine: American

Calories: 400

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Filling

4 tablespoons Salted Butter Adds richness and flavor; substitute with olive oil for a lighter option.
2 cloves Minced Garlic Enhances aroma and depth; fresh garlic can be used instead.
1 cup Chopped Onion Provides a savory base; shallots are a good substitute for sweetness.
1 cup Diced Celery Adds crunch and mild flavor; leeks can be used for a more nuanced taste.
2 cups Sliced Carrots Contributes sweetness and color; frozen mixed vegetables may be substituted.
2 cups Shredded Rotisserie Chicken Convenient and flavorful; use leftover roasted or grilled chicken.
1 cup Frozen Peas Brightens the dish and adds texture; fresh peas can also be used.
2 cups Chicken Broth Infuses moisture and flavor; vegetable broth can be used for a lighter taste.
1 teaspoon Kosher Salt Enhances all flavors; regular salt can be used, but adjust to taste.
½ teaspoon Ground Black Pepper Adds warmth; white pepper may be substituted for a milder flavor.
1 teaspoon Dried Thyme Instills a classic herb flavor; use fresh thyme if preferred, adjusting quantity.
1 cup Heavy Cream Creates a rich and creamy filling; half-and-half can be a lighter alternative.
1 cup Shredded Cheddar Cheese Adds creaminess and flavor; use any melting cheese such as Monterey Jack.

For the Crust

1 package Refrigerated Pie Crust Simplifies the recipe; homemade crust can be used for a fresher taste.
1 large Egg Gives the crust a golden-brown finish; milk can be brushed for a less shiny top.

Equipment

large pot
Casserole Dish

Method

Step-by-Step Instructions

In a large pot, melt 4 tablespoons of salted butter over medium heat. Add 2 cloves of minced garlic, 1 chopped onion, and 1 diced celery stalk, sautéing for about 2 minutes until the onion becomes translucent and fragrant.
Next, stir in 2 cups of shredded rotisserie chicken, 2 sliced carrots, and 1 cup of frozen peas. Pour in 2 cups of chicken broth along with 1 teaspoon of kosher salt, ½ teaspoon of ground black pepper, and 1 teaspoon of dried thyme. Cook on medium heat for about 10 minutes, until the vegetables are tender.
Reduce the heat to low and gradually stir in 1 cup of heavy cream and 1 cup of shredded cheddar cheese. Continue cooking for about 5 minutes, stirring frequently until the mixture becomes creamy and slightly thickened.
Preheat your oven to 400°F (200°C). Spoon the chicken filling into a large casserole dish, spreading it evenly. Carefully unroll a refrigerated pie crust over the top, sealing the edges by crimping with a fork.
Brush the top of the pie crust with a beaten egg to achieve a golden-brown finish. Place the casserole in the oven and bake for 15-20 minutes, or until the crust is golden and flaky.

Nutrition

Serving: 1servingCalories: 400kcalCarbohydrates: 30gProtein: 20gFat: 25gSaturated Fat: 12gPolyunsaturated Fat: 3gMonounsaturated Fat: 8gCholesterol: 80mgSodium: 800mgPotassium: 600mgFiber: 4gSugar: 2gVitamin A: 1500IUVitamin C: 20mgCalcium: 200mgIron: 2mg

Notes

Let the casserole rest for about 10 minutes after baking for easier portions. This dish is also perfect for using leftover roasted chicken.

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