Chicken Pot Pie Casserole
Chicken Pot Pie Casserole takes a hearty creamy chicken and vegetable filling and adds a crunchy Parmesan crumble on top. A delightful twist on a traditional favorite!
Servings: 12
Calories: 506kcal
Equipment
- Dutch Oven
- 9x13 inch pan
Ingredients
- 1 1/2 pounds chicken
- 3 cups chicken broth
- 1 onion chopped fine (about 1 cup)
- 3 carrots peeled and sliced (about 1 cup)
- 1/2 cup celery chopped fine
- salt and pepper to taste
- 4 Tablespoons unsalted butter
- 1/2 cup flour
- 1 cup milk
- 3/4 cup frozen peas
Crumble Topping:
- 2 cups flour
- 2 teaspoons baking powder
- 3/4 teaspoon salt
- 1/2 teaspoon pepper
- 1/8 teaspoon cayenne pepper
- 6 Tablespoons unsalted butter cut into 1/2-inch cubes and chilled
- 3/4 cup Parmesan cheese
- 1 cup heavy cream
Instructions
FOR THE CHICKEN:
- Bring chicken and broth to simmer in covered Dutch oven over medium heat (If you don't have a dutch oven, just use a stock pot). Cook until chicken is just done (8 to 12 minutes).
- Transfer cooked chicken to large bowl. Pour broth through fine-mesh strainer into liquid measuring cup and reserve. Do not wash Dutch oven.
FOR THE TOPPING:
- Combine flour, baking powder, salt, pepper, and cayenne in large bowl. Sprinkle butter pieces over top of flour. Using fingers, rub butter into flour mixture until it resembles coarse cornmeal.
- Stir in Parmesan. Add cream and stir until just combined.
- Crumble mixture into irregularly shaped pieces onto a baking sheet. Bake at 450-degrees until fragrant and starting to brown (10-13 minutes). Set aside.
FOR THE FILLING:
- Heat 1 tablespoon oil in now-empty Dutch oven over medium heat. Add onion, carrots, celery, salt and pepper.
- Cover and cook, stirring occasionally, until just tender (about 5 minutes). While vegetables are cooking, shred chicken into small bite-size pieces.
- Transfer cooked vegetables to bowl with chicken; set aside.
- Heat butter in empty Dutch oven over medium heat. When foaming subsides, stir in flour and cook 1 minute.
- Slowly whisk in reserved chicken broth and milk. Bring to simmer and stir until sauce thickens, about 1 minute. Add salt and pepper to taste.
- Remove from heat and stir chicken-vegetable mixture and peas into sauce.
- Pour mixture into 9x13 pan (or if you have small individual-sized oven-safe dishes, you can use those-- see picture above).
- Scatter crumble topping evenly over filling.
- Bake at 400-degrees until filling is bubbling and topping is well browned (about 12-15 minutes). Serve hot and enjoy!
Notes
Storing Chicken Pot Pie Casserole
- Refrigerate - Let cool and cover the casserole dish or place it in an airtight container. Set in the refrigerator for four to five days.
- Freezer - If you know you will be freezing the dish beforehand, use a freezing dish that is suitable to go into the freezer for over a month. This will be a simple way to freeze the casserole dish.