Chicken pie casserole family-style (Printable Version)
Tender chicken and veggies in creamy sauce topped with golden flaky crust, perfect for a comforting meal.
# What You'll Need:
→ Chicken & Broth
01 - 3 cups cooked chicken breast, shredded or diced
02 - 2 cups low-sodium chicken broth
→ Vegetables
03 - 1 cup frozen peas
04 - 1 cup diced carrots
05 - 1 cup diced celery
06 - 1 small yellow onion, finely chopped
→ Sauce
07 - 4 tablespoons unsalted butter
08 - 1/3 cup all-purpose flour
09 - 1 cup whole milk
10 - 1/2 teaspoon salt
11 - 1/4 teaspoon ground black pepper
12 - 1/2 teaspoon dried thyme
13 - 1/2 teaspoon garlic powder
→ Crust
14 - 1 sheet refrigerated pie dough or homemade equivalent
15 - 1 egg, beaten (for egg wash)
# Method:
01 - Preheat oven to 400°F and lightly grease a 9x13-inch baking dish.
02 - Melt butter in a large skillet over medium heat. Add onion, carrots, and celery; sauté 5 to 6 minutes until softened.
03 - Stir in flour and cook, stirring constantly, for one minute to form a roux.
04 - Gradually whisk in chicken broth and milk. Add salt, pepper, thyme, and garlic powder. Simmer, stirring frequently, until thickened, about 3 to 4 minutes.
05 - Fold shredded chicken and peas into the sauce mixture. Remove from heat.
06 - Transfer filling evenly into prepared baking dish.
07 - Unroll pie dough and cover the filling, trimming excess. Cut small slits in crust to allow steam to escape.
08 - Brush beaten egg evenly over the crust surface to enhance browning.
09 - Bake for 35 to 40 minutes until crust is golden and filling bubbles.
10 - Allow casserole to rest for 10 minutes to set before serving.
# Chef's Tips:
01 -
- It comes together faster than people expect, which feels like a small victory every time.
- The creamy filling and crispy crust create such a satisfying contrast that nobody ever realizes it's made from simple pantry staples.
- Leftovers taste even better, and the whole casserole stays warm through a family dinner without drying out.
02 -
- Chicken pie casserole is forgiving about vegetables—use whatever you have frozen, but don't skip the onion, because it's the one that actually seasons everything else.
- If your sauce looks grainy or lumpy, you either added the milk too fast or didn't whisk the roux long enough; next time, whisk the broth in gradually and stir constantly.
- The egg wash matters more than you think; it's the difference between a crust that looks homemade and one that looks like you actually knew what you were doing.
03 -
- Room-temperature pie dough is easier to work with than cold—let it sit on the counter for 5 minutes before unrolling if it tears.
- Don't skip the 10-minute rest after baking; it's the difference between a casserole that slices cleanly and one that melts all over the plate.