Homemade Chicken Pot Pie Casserole For Cozy Nights
This casserole combines tender chunks of chicken, vibrant vegetables, and a creamy sauce, all topped with a flaky crust, making it perfect for chilly evenings.
Servings: 6 servings
Equipment
- Large Skillet
- Baking Dish
Ingredients
Main Ingredients
- 2 cups Diced Cooked Chicken Breast Cooked and shredded or cubed.
- 2 cups Frozen Mixed Vegetables Typically a blend of peas, carrots, and corn.
- 1 medium Onion Finely chopped.
- 3 cloves Garlic Minced.
- 1 cup Low-Sodium Chicken Broth Forms the base of the creamy sauce.
- 1 cup Heavy Cream Creates a luxurious, creamy texture.
- 1/4 cup All-Purpose Flour Used to thicken the sauce.
- to taste Salt and Pepper Enhances the overall flavor.
- 1 sheet Puff Pastry or Pie Crust Serves as the topping.
- to taste Fresh Parsley Chopped, used as a garnish.
Instructions
- Preheat your oven to 375°F (190°C).
- Chop the onion and mince the garlic.
- In a large skillet, heat a tablespoon of oil over medium heat. Add the chopped onion and sauté for about 3 to 4 minutes until translucent.
- Add the minced garlic and cook for an additional minute until fragrant.
- Sprinkle the flour over the sautéed onions and garlic, stirring constantly for about 1 minute.
- Gradually pour in the chicken broth, whisking continuously to avoid lumps. Heat until thickened.
- Stir in the heavy cream, diced chicken, and frozen vegetables. Season with salt and pepper to taste.
- Transfer the filling to a greased 9x13 inch baking dish.
- Unroll the puff pastry or pie crust over the filling and trim any excess dough.
- Cut slits in the top crust to allow steam to escape.
- Bake for 25 to 30 minutes, or until the crust is golden brown and the filling is bubbly.
- Let it cool for about 10 minutes before serving. Garnish with chopped parsley.
Notes
Consider adding seasonal vegetables or herbs for variations. This casserole is perfect for meal prep and can be frozen for later use.