Description
This chicken pot pie casserole with a flaky pie crust topping is the answer to your Southern food cravings. With simple ingredients like chicken breast and frozen peas and carrots, topped with a homemade pie crust, and baked in the oven for 30 minutes, this dish will bring warmth to your soul. Perfect for weeknight family dinners when you need a little Southern comfort in your life.
Ingredients
Scale
- 3 Tablespoons Butter
- 1 Medium Sized Onion - diced
- 1 Cup Celery - diced
- 2-3 Garlic Cloves - minced
- 3 Tablespoons Flour
- 1 1/2 Cups Whole Milk
- 1 1/2 Cups Chicken Broth
- 3/4 Teaspoon Salt
- 1/2 Teaspoon Thyme
- 1/2 Teaspoon Basil
- 1/2 Teaspoon White Pepper
- 1/4 Teaspoon Pepper
- 1/8 Teaspoon Nutmeg
- 3 Cups Cooked Chicken Breast (3 large breasts or roughly 2 pounds) - cubed
- 1 Cup Frozen Peas and Carrots
- 1 Homemade Pie Crust (or storebought)
- 1 Egg - for egg wash
Instructions
- Preheat the oven to 375 degrees.
- Place a large pot on the stove over medium heat. Add in butter, onion, and celery. Saute until the onions are soft, about 5 minutes. Add in the garlic and saute for another 5 minutes, or until everything is soft and fragrant.
- Add in flour and mix thoroughly - stir for 2-3 minutes making a thick coating on the vegetables.
- Slowly pour in 1/2 cup of milk and mix, combining the flour and veggie mixture well. Add in the rest of the milk and chicken broth. Stir to make sure no clumps are present.
- Turn on medium-low heat. Add in all of the spices, cooked chicken, and frozen veggies. Give it a good stir and let it simmer for 5 minutes.
- Pour into a greased 9x9 baking dish. Top with pie crust and crimp around the edge of the baking dish to seal. Cut a couple of small slits in the top for steam to escape and brush gently with an egg wash.
- Bake for 35-40 minutes and until the crust is golden brown and the filling is bubbly. Remove and let cool for 10 minutes before serving.
Notes
- Any kind of cooked chicken can be used for this. Cut-up rotisserie chicken breast, baked chicken, leftover chicken, etc. Whatever kind of white meat chicken you would like to use to make this easy is great!
- You can use fresh veggies if desired (1/2 cup diced carrots and 1/2 cup peas).
- For the crust - if you use the homemade pie crust recipe, use half (which is 1 pie crust - freeze the other crust, double this recipe, or use it to make a quiche). For a store-bought crust, make sure you get the sheet of pie crust and not the premade shell.
- Keep leftovers stored in the fridge wrapped tightly for 2-3 days.
Making Ahead
- The day before: make the filling completely and pour into a greased baking dish. Wrap in plastic wrap and store in the fridge for up to 24 hours. When ready to bake, remove from the fridge, top with the crust, and bake at 375 for 40 minutes or until the filling is hot and bubbly and the crust is slightly golden brown.
- To freeze: make completely (including crust) and pour into a greased baking dish. Wrap airtight in plastic wrap and then in foil. Write on the top what it is. Place in the freezer for up to 6 months. Bake from frozen (unwrap to remove the plastic wrap then wrap the top in foil) at 375 for 60 minutes (removing the foil the last 30 minutes to brown the crust) or until the center is hot and bubbly and the crust is slightly golden brown.
- Prep Time: 30 minutes
- Cook Time: 40 minutes
- Category: Dinner - Casserole
- Method: Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 scoop
- Calories: 285
- Sugar: 5.1 g
- Sodium: 641.3 mg
- Fat: 12.3 g
- Carbohydrates: 12.9 g
- Fiber: 1.9 g
- Protein: 29.4 g
- Cholesterol: 105.3 mg
