Chicken Pot Pie Casserole Recipe

Enjoy the warmth of our Chicken Pot Pie Casserole, a hearty and tasty take on the traditional pot pie. This dish is simple to make and has a crunchy crust on top. It has juicy chicken, bright veggies, and a creamy sauce. Get together with your family and friends for a warm meal that makes you feel like you’re at home.

Ingredients

To make the filling:

• Shred 2 cups of cooked chicken.
• 1 cup of frozen peas
• 1 cup of chopped carrots
• halves of a cup of celery
• 1/3 cup butter without salt
• Add 1/3 cup of all-purpose flour.
• 1/2 teaspoon of salt
• • 1/4 teaspoon of black pepper
  • 1/4 teaspoon of dried thyme
  • A quarter teaspoon of dried rosemary
  • 2 cups of chicken broth and 1 1/2 cups of milk

  To Make the Crust:

  • 1 bag of frozen pie crusts or pie crusts you make yourself

  • Instructions

    1. Warm Up the Oven: Warm up your oven to 425°F (220°C).
    2. Get the filling ready: Melt the butter in a big pan over medium-low heat. Take carrots, celery, and peas and cut them up. Cook the veggies in oil until they get a little softer.
    3. Make the Roux: To make a roux, add the flour, salt, black pepper, dried thyme, and dried rosemary and mix them together. After one to two minutes of cooking, the mixture should be well mixed and a little brown.
    4. Add Liquids: Pour in the chicken broth and milk slowly while stirring all the time to avoid lumps. Keep stirring and cooking the mixture until it gets thick and creamy.
    5. Add the chicken: Shred the chicken and add it to the smooth veggie mixture. Stir the mixture until the chicken is evenly distributed. Take it off the heat.
    6. Put Together in Casserole Dish: Spread the chicken and veggie mixture out evenly in a 9×13-inch baking dish that has been greased.
    7. Cover with Pie Crust: Roll out the pie crust and place it on top of the filling, making sure it covers the whole area. Cut off any extra dough and press the edges together to seal them.
    8. Vent the Crust: Make a few cuts or holes in the middle of the crust to let the steam escape while it bakes.
    9. Place the dish in an oven that has already been heated up. Bake for 30 to 35 minutes, or until the top is golden brown and the liquid is bubbling.
    10. Cool and Serve: Give the Chicken Pot Pie Casserole a few minutes to cool down before you serve it. Cut it into pieces and enjoy the warm tastes.