Chicken Pot Pie Casserole Recipe

This crazy good CHICKEN POT PIE CASSEROLE is the ultimate easy comfort food! This AMAZING pot pie is loaded with carrots, peas, chicken, and topped with flakey pie crust. OBSESSED.



4 tablespoons unsalted butter
2 tablespoons olive oil
2 carrots, peeled and diced
2 celery ribs, diced
1 sweet yellow onion, peeled and minced
2 cloves pressed, or minced garlic
3 cups rotisserie chicken meat, cubed
4 ounces button mushrooms, cleaned & diced
1 cup frozen peas, thawed
¼ cup all-purpose flour
2 cups chicken stock or broth, low sodium or unsalted
¼ cup white wine, semi-dry or Chardonnay
1 cup heavy cream or half ‘n half
½ teaspoon kosher salt, or to taste
1 teaspoon freshly ground black pepper
½ teaspoon dried thyme
¼ teaspoon ground sweet basil
Double pie crust, store bought or homemade
1 egg, beaten slightly with 1 teaspoon water


  1. Preheat oven to 375 degrees F.
  2. Allow piecrust to warm at room temperature,15-20 minutes, before rolling out.
  3. Spray a 2-quart casserole dish with non-stick cooking spray.
  4. Heat butter and oil over medium-high heat until it shimmers.
  5. Visit Chicken Pot Pie Casserole @ for full instructions.

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