Baked Chicken Pot Pie Casserole with Flaky Pie Crust Topping (video)
Poultry, Vegetables
Photo: Heather Bilyeu
- 6
SERVES
Submitted by Heather Bilyeu
Ingredients
- 3 Tbsp butter
- 1 medium onion, diced
- 1 C celery, diced
- 2–3 garlic cloves, minced
- 3 Tbsp flour
- 1 ½ C whole milk
- 1 ½ C chicken broth
- ¾ tsp salt
- ½ tsp thyme
- ½ tsp basil
- ½ tsp white pepper
- ¼ tsp black pepper
- 1/8 tsp nutmeg
- 3 C cooked chicken breast (3 large breasts or roughly 2 lb), cubed
- 1 C frozen peas and carrots
- 1 pie crust
- 1 egg
Directions
Preheat oven to 375°. Melt butter in large pot over medium heat. Add onion and celery; saute until onions are soft. Add garlic and saute 5 more minutes until fragrant. Stir in flour to coat vegetables. Slowly whisk in milk and broth, ensuring no lumps form. Add spices, chicken and frozen vegetables. Simmer 5 minutes, stirring occasionally.
Pour filling into a greased 9×9-inch baking dish. Top with pie crust, crimping edges to seal. Cut a couple slits in top and brush with beaten egg. Bake 35–40 minutes until crust is golden brown and filling is bubbly. Let cool 10 minutes before serving. Serves 6.
