Chicken Pot Pie Casserole Comfort in a Dish
Recipe Introduction: Chicken Pot Pie Casserole Your Hug in a Dish
Ever get that craving for something seriously comforting ? Something that just warms you from the inside out? Honestly, that's how I feel about this chicken pot pie casserole recipe .
It's the sort of thing my Nan used to make, but with a few cheeky shortcuts that make it totally doable on a busy weeknight.
This recipe balances creamy, savory deliciousness with flaky, golden crust perfection.
A Bit About This Delightful Casserole
Chicken Pot Pie, in its original pie form, has its roots way back in British cuisine. It's been a staple for generations.
But this casserole version? It's the modern, lazy day cousin! It's medium difficulty , takes about 1 hour 5 minutes total, and makes enough to feed 6-8 hungry folks.
Perfect for a family friendly chicken casserole .
Why You'll Absolutely Love It
This casserole is not just tasty, it's also packed with goodness! It's a great source of protein from the chicken, and you get a sneaky serving of veggies too.
It's seriously the perfect weeknight dinner casserole option when you need a little comfort. What makes this recipe special is how easy it is to adapt.
You can easily add more vegetables, use different cheeses in the sauce, or even swap out the chicken for turkey.
Alright, let's see what ingredients we need for this easy chicken pot pie casserole . We want to make sure it's a creamy delight and a comfort food casserole recipe .
Now, onto the ingredients, you know?
Ingredients & Equipment
Okay, let's get down to brass tacks. Making this Chicken Pot Pie Casserole recipe is easier than you think. My nan used to say, "Good food starts with good ingredients," and she wasn't wrong.
So let's make sure you've got the right gear and grub before diving in.
Main Ingredients for Comfort
- Olive Oil: 2 tablespoons (30 ml). This is for getting those veggies nice and soft.
- Onion: 1 large , chopped (about 1 cup / 150g). Go for a nice, firm one.
- Carrots: 2 , peeled and chopped (about 1 cup / 120g). Crunchy and sweet!
- Celery: 2 stalks , chopped (about 1 cup / 100g). These add a lovely savory depth.
- Dried Thyme: ½ teaspoon . Adds a classic pot pie flavour.
- Dried Rosemary: ¼ teaspoon . Another essential aromatic.
- Unsalted Butter: 4 tablespoons (60g). Gotta have that richness!
- All-Purpose Flour: ⅓ cup (40g). To thicken that lush sauce.
- Chicken Broth: 3 cups (720 ml). Low sodium is best, you can always add salt.
- Whole Milk: 1 cup (240 ml). Creamier than skim, trust me on this one.
- Salt & Pepper: 1 teaspoon salt , and ½ teaspoon black pepper , or to taste. Seasoning is everything, mate!
- Cooked Chicken: 2 cups (300g), shredded or diced (about 2 large chicken breasts). Leftover roast chicken works wonders here.
- Frozen Peas & Corn: 1 cup (150g) of each. Makes life easy, innit?
For the Crust:
- All-Purpose Flour: 1 ½ cups (190g). Plain flour will do the trick!
- Baking Powder: ¾ teaspoon . For that lovely rise!
- Salt: ½ teaspoon . Don't skip it!
- Cold Unsalted Butter: ½ cup (113g) (1 stick), cubed. Fridge cold is key!
- Cold Milk: ½ cup (120 ml). Keeps the dough nice and tender.
Egg Wash:
- Large Egg: 1 . For that golden brown sheen.
- Milk: 1 tablespoon . Just a splash!
Seasoning Notes
Thyme and rosemary are the essential spice combinations here. They give that proper comforting pot pie flavour. Don't be shy with the salt and pepper! A dash of garlic powder can also work a treat.
If you haven't got fresh thyme or rosemary, dried will do.
Essential Equipment
You don't need fancy gadgets to rustle up this weeknight dinner casserole . Just the basics.
- Large Skillet or Dutch oven : For cooking the filling.
- 9x13 inch baking dish : To bake the easy chicken pot pie casserole
- Mixing bowls : For the crust and egg wash.
- Whisk : For the sauce.
- Pastry blender or food processor : Optional, for the crust.
If you ain't got a pastry blender, just use your fingers to rub the butter into the flour. A fork works too! If you haven't got that baking dish, I always use a deep casserole dish! Don't sweat it, homemade chicken pot pie casserole is all about being relaxed, innit?
So there you have it. Get your ingredients together, and let's get cooking up this family friendly chicken casserole ! You'll be amazed how comfort food casserole recipes can bring a smile to everyone's face.
Chicken Pot Pie Casserole: Your Next Comfort Food Obsession
Okay, let's talk about easy chicken pot pie casserole . Honestly, nothing screams comfort food quite like it, does it? This comfort food casserole recipe is my go-to when I need a proper hug in a dish.
I had a friend struggling with the classic chicken pot pie. This is much simpler! This chicken pot pie with biscuit topping is a fantastic alternative, and it's the perfect solution.
Prep Steps: Your Secret Weapon
- Essential Mise en Place : Chop your veggies first. Seriously. It makes life so much easier. Get the onion, carrots, and celery ready. It saves a whole heap of time.
- Time Saving Organization Tips : Use leftover roast chicken! Or even a rotisserie chicken from the supermarket if you're in a rush. It is a total game changer.
- Safety Reminders : Remember, hot oil is hot. Don't be like me, and stand away from the spitting!
step-by-step: Casserole Magic
- Sauté onion, carrots, and celery in 2 tablespoons olive oil until softened about 5- 7 minutes. Add ½ teaspoon dried thyme and ¼ teaspoon dried rosemary.
- Melt 4 tablespoons butter, then whisk in ⅓ cup flour. Cook for 1 minute. This is your roux, and it's important!
- Whisk in 3 cups chicken broth and 1 cup milk gradually. Simmer until thickened. Season with 1 teaspoon salt and ½ teaspoon black pepper.
- Stir in 2 cups cooked chicken, 1 cup frozen peas, and 1 cup frozen corn.
- Mix 1 ½ cups flour, ¾ teaspoon baking powder, and ½ teaspoon salt for the crust. Cut in ½ cup cold butter until crumbly, then stir in ½ cup cold milk.
- Pour the chicken mixture into a 9x13 inch baking dish.
- Top with your rolled out pastry. Brush with egg wash (1 egg and 1 tablespoon milk whisked). Cut vents to avoid explosions.
- Bake at 375° F ( 190° C) for 35- 40 minutes . Look for that lovely golden crust.
Pro Tips: Level Up Your Casserole Game
- Expert Technique : Cold butter is key to a flaky crust. Trust me. For a puffier pastry, use chicken pot pie casserole with puff pastry.
- Common Mistake : Overmixing the dough leads to a tough crust. Mix just until it comes together.
- make-ahead Option : You can assemble the filling a day ahead. This is a great weeknight dinner casserole hack. Just store it in the fridge.
This creamy chicken casserole recipe is more than just food; it's about memories. Every time I make this, I think of my grandma's kitchen, filled with warmth and laughter.
I have made so many chicken pot pie casserole variations. Honestly, homemade chicken pot pie casserole is my love language! Enjoy your one-dish chicken pot pie casserole dish, this family friendly chicken casserole .
I hope it brings as much joy to your table as it has to mine.
Recipe Notes for The Best Chicken Pot Pie Casserole Recipe EVER!
Right, so you're about to tackle my easy chicken pot pie casserole recipe, yeah? Honestly, it's dead simple, but here are a few extra bits to make sure you nail it.
I've learned a thing or two making this comfort food casserole recipe over the years.
Plating and Presentation
Okay, let's talk posh, even if it's just for a minute. When serving your family friendly chicken casserole , a sprinkle of fresh parsley always makes it look a bit fancy.
You could even dollop a spoonful of crème fraîche on top for extra richness. And honestly, a good old wedge of this chicken pot pie with biscuit topping on a plate just screams comfort.
As for sides, this one-dish chicken pot pie casserole is pretty hearty on its own. But if you really want to push the boat out? A simple green salad cuts through all the richness.
And for drinks? I reckon a crisp cider or a light white wine is the ticket!
Storage Secrets
So, you’ve made this delicious chicken pot pie casserole recipe ! Now what? Let's say you've got leftovers - and honestly, who doesn't? Store them in an airtight container in the fridge.
They'll be good for 3-4 days .
Fancy making it ahead? You absolutely can. Assemble the creamy chicken casserole recipe , but don't bake it . Wrap it tightly in cling film and it can live in the freezer for up to 3 months .
When you're ready, let it thaw in the fridge overnight, then bake as per the instructions. Simple! Honestly. Reheating is a doddle too - microwave, oven, whatever floats your boat!
Variations on a Theme
Want to mix it up a bit? Why not! I’ve got a few ideas for your chicken pot pie casserole variations .
- Dietary Tweaks: Swap the chicken for mushrooms and use vegetable stock for a veggie version. It's still proper comfort food. For a bit of color, try adding butternut squash cubes.
- Seasonal Swaps: In autumn, add some roasted pumpkin or squash to the filling. And spring? Asparagus or some peas would be lovely. Oh my gosh!
Nutrition Nuggets
I hate boring you with nutrition info, but here's the gist: Each serving of this homemade chicken pot pie casserole clocks in at roughly 450-550 calories, plus a good whack of protein, carbs, and fats.
Remember, this is just an estimate! This Chicken Pot Pie casserole also provides a hearty dose of key nutrients and vitamins.
Listen, this is more than just a weeknight dinner casserole ; it's a hug in a dish. Don’t be afraid to play around with the ingredients and make it your own.
Get cooking, and have a laugh while you're at it!
Frequently Asked Questions
Can I make this chicken pot pie casserole recipe ahead of time?
Absolutely! You can assemble the casserole filling and crust separately, then store them in the fridge for up to 24 hours. When you're ready to bake, simply pour the filling into your baking dish, top with the crust, and bake as directed. This is perfect for prepping ahead for a Sunday roast style meal!
How do I store leftover chicken pot pie casserole?
Leftover chicken pot pie casserole can be stored in an airtight container in the refrigerator for up to 3-4 days. To reheat, you can microwave individual portions or reheat the entire casserole in a preheated oven at 350°F (175°C) until warmed through.
A little tip covering it with foil while reheating can help prevent the crust from burning.
What are some good variations for this chicken pot pie casserole recipe?
There are loads of ways to put your own spin on this! For a veggie packed version, try adding mushrooms, potatoes, or sweet potatoes to the filling. You could also swap out the traditional pastry crust for a topping of cheesy mashed potatoes or even drop biscuits for a more rustic feel.
Get creative like you're on the "Great British Baking Show!"
Can I freeze this chicken pot pie casserole recipe?
Yes, you can freeze the chicken pot pie casserole, but the texture of the crust might change slightly. It's best to freeze it before baking. Assemble the casserole, wrap it tightly in plastic wrap and then foil, and freeze for up to 2-3 months.
When ready to bake, thaw it overnight in the refrigerator and then bake as directed, you may need to add 10-15 minutes to the baking time.
Is there a way to make this chicken pot pie casserole healthier?
Definitely! You can lighten it up by using skinless chicken breasts, reducing the amount of butter in the sauce, and using whole wheat flour for the crust. Loading up on vegetables like broccoli, spinach, or even kale can also boost the nutritional value. Think of it as your five-a-day in a comforting casserole!
My crust isn't browning, what should I do?
If your crust isn't browning as much as you'd like, you can try a couple of things. First, make sure your oven is properly preheated. Secondly, brush the crust with an egg wash (egg beaten with a little milk) before baking this helps to promote browning.
Finally, if the filling is already bubbling and the crust is still pale, you can broil it for the last few minutes of baking, but keep a very close eye on it to prevent burning!
Chicken Pot Pie Casserole Comfort In A Dish
Ingredients:
Instructions:
Nutrition Facts:
| Calories | 450-550 |
|---|---|
| Fat | 25-35g |
| Fiber | 30-40g |
