Make This Tasty Chicken Pot Pie Casserole From Scratch
There's nothing quite like a warm, homemade chicken pot pie to bring a sense of comfort and satisfaction. However, making a traditional pot pie from scratch can be time-consuming and labor-intensive, especially with its dual crusts. That's where this pie casserole comes in. It simplifies the process without sacrificing any of the delicious flavors you love.
- 2 tablespoons olive oil
- 3 tablespoons unsalted butter
- 2 medium carrots (peeled and diced)
- 2 celery stalks (diced)
- 1 large yellow onion (diced)
- 2 cloves garlic (minced)
- 1 pound skinless chicken breasts (boneless and diced)
- 1 cup frozen peas (thawed)
- 1/2 cup button mushrooms (sliced)
- 1/2 cup all-purpose flour
- 2 1/2 cups low-sodium chicken broth
- 1 cup whole milk
- 1 teaspoon dried thyme
- 1/2 teaspoon dried basil
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 1 sheet puff pastry (thawed)
- 1 large egg (beaten with 1 teaspoon water for egg wash)
- Prepare Your Ingredients:
Dice the carrots, celery, and onion. Mince the garlic. Cut the chicken breasts into bite-sized pieces. Thaw the puff pastry and peas.
- Preheat the Oven:
Preheat your oven to 375°F (190°C). Grease a 2-quart casserole dish with cooking spray or butter.
- Sauté the Vegetables:
In a large skillet, heat the olive oil and butter over medium heat. Once the butter is melted and the oil is hot, add the diced carrots, celery, and onion. Cook for about 5-7 minutes until the vegetables are softened and the onion is translucent. Add the minced garlic and cook for another minute.
- Cook the Chicken:
Add the diced chicken to the skillet with the vegetables. Cook for about 10 minutes, stirring occasionally, until the chicken is cooked through and no longer pink.
- Make the Roux:
Sprinkle the flour over the chicken and vegetables. Stir well to coat everything evenly with the flour. Cook for about 1-2 minutes to eliminate the raw flour taste.
- Create the Sauce:
Gradually pour in the chicken broth while stirring continuously to prevent lumps. Add the milk. Stir until the mixture starts to thicken, about 5 minutes.
- Season the Filling:
Stir in the dried thyme, dried basil, salt, and pepper. Add the sliced mushrooms and thawed peas. Cook for another 2-3 minutes until everything is well combined and the sauce is thick and creamy.
- Assemble the Casserole:
Pour the chicken and vegetable mixture into the prepared casserole dish. Spread it out evenly.
- Prepare the Puff Pastry:
Roll out the thawed puff pastry on a lightly floured surface until it fits over the casserole dish. You can cut it into strips to create a lattice top or simply cover the dish with the whole sheet. Trim any excess pastry.
- Add the Egg Wash:
Brush the top of the puff pastry with the beaten egg wash. This will give it a beautiful golden color when baked.
- Bake:
Place the casserole in the preheated oven and bake for 35-45 minutes, or until the puff pastry is golden brown and the filling is bubbling.
- Rest and Serve:
Let the chicken pot pie casserole rest for about 10 minutes before serving. This allows the filling to set slightly and makes it easier to serve.
- If you're short on time, use shredded rotisserie chicken instead of cooking chicken breasts. This can save you about 10-15 minutes.
- Feel free to customize the vegetables based on your preference or what you have on hand. Frozen mixed vegetables are a great time-saving option.
- Keep the puff pastry cold until you’re ready to use it. This helps it puff up nicely in the oven. If it becomes too warm, pop it back in the fridge for a few minutes.
- If your sauce isn’t thickening as desired, continue to simmer it for a few more minutes. Conversely, if it becomes too thick, you can thin it out with a bit more chicken broth or milk.
- Make sure your filling is not overly wet before adding the puff pastry. Excess moisture can make the crust soggy instead of flaky.
Have Fun Baking!