Can I use store-bought rotisserie chicken for this casserole?

Yes, absolutely! Using a store-bought rotisserie chicken is a fantastic time-saver for this recipe, making your prep even quicker. Just shred or dice the cooked chicken and you're good to go.

What vegetables work best in a chicken pot pie casserole?

Classic choices like frozen mixed vegetables (peas, carrots, corn, green beans) are perfect for convenience. You can also add fresh diced potatoes, celery, or mushrooms. Just be sure to par-cook harder vegetables like potatoes and carrots if using fresh.

Can I prepare this casserole ahead of time?

You can assemble the filling mixture up to a day in advance and store it in the refrigerator. Add the crust just before baking. Alternatively, you can assemble the entire casserole and refrigerate it unbaked for up to 24 hours. You might need to add an extra 10-15 minutes to the baking time if baking from cold.

How do I ensure a golden, crispy crust?

For a beautifully golden and crispy crust, ensure your oven is fully preheated. You can also brush the top of the pie crust with an egg wash (one egg whisked with a tablespoon of water or milk) before baking. If the crust starts to brown too quickly, loosely tent it with aluminum foil.

Easy Homemade Chicken Pot Pie Casserole: The Ultimate Comfort Food

Description

A simplified, comforting chicken pot pie in casserole form, featuring a creamy chicken and vegetable filling topped with a flaky, golden crust.

Ingredients

Scale

2 tablespoons unsalted butter
1/2 cup chopped yellow onion
1/2 cup chopped celery
1/3 cup all-purpose flour
1 teaspoon dried thyme
1/2 teaspoon black pepper
1/4 teaspoon salt (or to taste)
1 3/4 cups chicken broth
1 cup milk (whole or 2%)
2 cups cooked chicken, shredded or diced
2 cups frozen mixed vegetables (peas, carrots, corn)
1 sheet refrigerated pie crust, or puff pastry
1 egg, whisked with 1 tbsp water (for egg wash, optional)

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Instructions

Step 1: Preheat your oven to 400°F (200°C). If using a pie crust, let it sit at room temperature for 10-15 minutes.
Step 2: In a large oven-safe skillet or Dutch oven (or a saucepan if transferring to a casserole dish), melt butter over medium heat. Add chopped onion and celery; cook until softened, about 5-7 minutes.
Step 3: Stir in flour, dried thyme, black pepper, and salt. Cook for 1 minute, stirring constantly, to create a roux.
Step 4: Gradually whisk in the chicken broth and milk, ensuring no lumps. Bring the mixture to a simmer, stirring, until the sauce thickens, about 3-5 minutes. Remove from heat.
Step 5: Stir in the cooked chicken and frozen mixed vegetables. Pour the filling into a 9x13 inch casserole dish if not using an oven-safe skillet.
Step 6: Carefully unroll the pie crust and place it over the filling. Trim and crimp the edges as desired. Cut a few slits in the top for steam to escape. For a golden crust, brush with the optional egg wash.
Step 7: Bake for 30-35 minutes, or until the crust is golden brown and the filling is bubbly. If the crust starts to brown too quickly, loosely tent it with aluminum foil. Let stand for 5-10 minutes before serving.

Notes

For extra richness, add a splash of heavy cream to the sauce along with the milk. Feel free to customize the vegetables based on what you have — diced potatoes, green beans, or mushrooms are great additions. Ensure any harder vegetables are par-cooked before adding to the sauce.

Prep Time: 20 minutes
Cook Time: 30-35 minutes
Category: Main Course
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1/8 casserole
Calories: 420 kcal
Sugar: 5g
Sodium: 680mg
Fat: 22g
Saturated Fat: 10g
Unsaturated Fat: 10g
Trans Fat: 0g
Carbohydrates: 35g
Fiber: 3g
Protein: 25g
Cholesterol: 70mg