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Hey there, friends!
Who’s in the mood for comfort food? I know I am!
Today, I’m diving into a deliciously cozy recipe: casserole pie.
It’s like a warm hug in a dish—filled with flavors and oh-so-satisfying.
Perfect for dinner or meal prep for the week ahead.
Grab your apron, and let’s whip up this tasty treat!
Preparation Time | 30-40 minutes |
Cooking Time | 35-45 minutes |
Total Time | 65-85 minutes |
Level of Difficulty | Medium |
Ingredients
- 1 (9-inch) pie crust (store-bought or homemade)
- 4 tablespoons unsalted butter (1/2 stick)
- 2 tablespoons olive oil
- 2 carrots (peeled and chopped)
- 2 celery stalks (chopped)
- 1 sweet yellow onion (peeled and finely chopped)
- 2 garlic cloves (minced or crushed)
- 3 cups cooked chicken (cubed)
- 4 ounces button mushrooms (cleaned and chopped)
- 1 cup frozen peas (thawed)
- 1/4 cup all-purpose flour
- 2 cups low-sodium chicken broth (or stock)
- 1/4 cup semi-dry white wine (such as chardonnay)
- 1 cup heavy cream (or half-and-half)
- 1/2 teaspoon kosher salt (or to taste)
- 1 teaspoon freshly ground black pepper
- 1/2 teaspoon dried thyme
- 1/4 teaspoon ground sweet basil
- 1 large egg (lightly beaten with 1 teaspoon water)
Step 1: Prepare the Oven and Dish
Preheat your oven to 375°F.
Spray a 2-quart casserole dish with nonstick spray and set it aside.
Allow the pie crust to warm at room temperature for 15-20 minutes before rolling it out.
Step 2: Cook the Vegetables
Heat the butter and oil in a skillet over medium-high heat until they shimmer.
Add diced carrots and celery and cook for 3 minutes.
Next, add minced onions and cook until the onion is translucent.
Then, add minced garlic and cook for 30 seconds.
Step 3: Combine Chicken and Vegetables
Add the cubed, cooked chicken, diced mushrooms, and peas to the skillet and cook for 1 minute.
Sprinkle the vegetables and chicken with flour and cook for an additional 3 minutes, stirring continuously to ensure it doesn’t stick.
Step 4: Create the Stew
Stir in chicken stock and scrape the bottom of the pan to deglaze it.
Pour in the white wine and cream, stirring well.
Season to taste with salt, and add the pepper, thyme, and basil.
Continue to stir and cook the mixture until it thickens to a stew-like consistency.
Step 5: Transfer to Casserole Dish and Prepare Pie Crust
Pour the chicken stew mixture into the prepared casserole dish.
Roll the pie crust to ¼ inch thickness and cut into 1-inch strips to create a lattice top.
Alternatively, drape the crust over the chicken stew mixture, then trim or crimp the edges to fit the dish.
Step 6: Bake the Casserole
Combine the egg and water to make an egg wash and brush it over the pie crust.
Place the casserole dish on the center rack of the oven and bake for 35-45 minutes, or until the top is golden brown.
Remove from the oven and let it cool slightly before serving.
Enjoy your delicious homemade chicken pot pie casserole!