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
For the filling:
- 1/4 cup all-purpose flour
- 1/2 tsp kosher salt
- 4 tbsp unsalted butter
- 1/4 tsp dried basil
- 2 celery stalks (diced into 1/4-inch pieces)
- 3 cups cooked chicken (diced into 1-inch pieces)
- 2 carrots (peeled and diced)
- 1/2 tsp dried thyme
- 1/4 cup white wine (adds depth of flavor)
- 2 tbsp olive oil
- 1 tsp ground black pepper (freshly ground preferred)
- 1 cup heavy cream (makes it extra creamy and rich)
- 4 oz button mushrooms (cleaned and sliced)
- 1 cup frozen peas (thawed)
- 1 sweet onion (diced)
- 2 cups low-sodium chicken broth
- 2 cloves garlic (minced)
For the crust:
- 1 tsp water
- 1 pie crust (9 inch)
- 1 large egg
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!
