Chicken Pie Casserole (Printable)
Tender chicken and vegetables combined under a golden, flaky crust for a comforting dish.
# What You'll Need:
→ Chicken & Broth
01 - 3 cups cooked chicken breast, shredded or diced
02 - 2 cups low-sodium chicken broth
→ Vegetables
03 - 1 cup frozen peas
04 - 1 cup diced carrots
05 - 1 cup diced celery
06 - 1 small yellow onion, finely chopped
→ Sauce
07 - 4 tablespoons unsalted butter
08 - 1/3 cup all-purpose flour
09 - 1 cup whole milk
10 - 1/2 teaspoon salt
11 - 1/4 teaspoon black pepper
12 - 1/2 teaspoon dried thyme
13 - 1/2 teaspoon garlic powder
→ Crust
14 - 1 sheet refrigerated pie dough
15 - 1 egg, beaten (for egg wash)
# How-To Steps:
01 - Preheat oven to 400°F and lightly grease a 9x13-inch baking dish.
02 - Melt butter in a large skillet over medium heat. Add onion, carrots, and celery; sauté 5 to 6 minutes until softened.
03 - Stir in flour and cook continuously for 1 minute.
04 - Gradually whisk in chicken broth and milk. Add salt, black pepper, thyme, and garlic powder. Simmer, stirring, until sauce thickens, about 3 to 4 minutes.
05 - Fold shredded chicken and peas into the sauce mixture, then remove from heat.
06 - Transfer filling to prepared baking dish and spread evenly.
07 - Unroll pie dough and cover the filling, trimming excess. Cut small vent slits in topping.
08 - Brush beaten egg evenly over the crust surface.
09 - Bake 35 to 40 minutes until crust is golden and filling bubbles.
10 - Allow casserole to rest 10 minutes before slicing and serving.
# Expert Tips:
01 -
- It comes together in under an hour and feels like comfort incarnate on a plate.
- One dish means you're not standing at the stove juggling five pans, just pure, uncomplicated coziness.
- Leftovers taste even better the next day, which is genuinely rare and wonderful.
02 -
- Don't skip the resting time at the end; it lets everything set just enough so you get clean, gorgeous slices instead of a delicious mess.
- The egg wash is what makes people think you're fancy; it's the difference between homemade and homemade-looking, and it takes literally 30 seconds.
03 -
- Letting the finished casserole rest for 10 minutes before cutting into it is the one trick that separates a sliceable dinner from one that falls apart on the plate.
- If your crust is browning too fast, loosely tent it with foil for the last 10 minutes of baking, and it'll emerge perfect every time.