Chicken Pot Pie Casserole
Try this easy chicken pot pie casserole recipe for dinner. It's an easy-to-make comfort food that even the pickiest eaters will love.
Servings (Adjustable):
Calories: 676kcal
Ingredients
- 1 mini pie crust around 6x9 inches
- 1 tablespoon extra virgin olive oil
- 1 small onion diced
- 2 garlic cloves minced
- 1 cup cooked rotisserie boneless/skinless chicken breasts roughly chopped
- 1 cup frozen diced carrots
- 1 cup frozen diced potatoes
- ½ cup frozen peas
- ½ cup chicken broth or stock bouillon
- ½ cup of thick heavy cream
- 2 tablespoons milk for brushing
- Salt and black pepper to taste
Instructions
- Preheat oven to 350° F. Lightly grease a small baking dish.
- Heat a saute pan over medium-high heat. Once heated, pour in the olive oil and add the onions and garlic. Cook for 2 minutes until onions become translucent and softened.
- Lower the heat to medium and combine the cooked chicken, peas, carrots, potatoes, salt and pepper in the pan. Mix everything together thoroughly.
- Pour the chicken stock, cover the pan and let the mixture cook for 5 minutes, stirring occasionally, until it is heated through.
- Add the heavy cream and mix everything together well. Let it boil and turn off the heat.
- Pour the chicken filling onto the baking dish. Top with rolled-out pie crust dough and gently stretch to cover the filling over the baking dish, tucking the edges well. With a sharp knife, make 4 small cuts in the dough.
- Brush the dough with milk, you don't need to use it all.
- Bake for 20-30 minutes, until the top crust is golden brown and fully cooked.
- Remove from the oven, let it rest for a few minutes before cutting.
Notes
- Use a frozen mixed vegetables with carrots, green beans, corn, and peas instead of separate potatoes, carrots, and peas.
- Buy a pre-made pie crust and cut to fit the size of your pan.
- Be sure to cut slits in the crust to allow steam to escape while baking the chicken casserole.
Nutrition
Calories: 676kcal | Carbohydrates: 50g | Protein: 32g | Fat: 39g | Saturated Fat: 18g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 14g | Trans Fat: 1g | Cholesterol: 136mg | Sodium: 298mg | Potassium: 1164mg | Fiber: 8g | Sugar: 12g | Vitamin A: 11888IU | Vitamin C: 44mg | Calcium: 134mg | Iron: 4mg
Equipment
small baking pan