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Delicious Chicken Pie Casserole topped with golden crust, perfect for family meals.

Chicken Pie Casserole

A comforting and easy chicken pie casserole filled with tender chicken, peas, carrots, and a flaky crust, perfect for weeknight dinners.
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Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 420
Ingredients Method Notes

Ingredients
  

For the Filling
  • 3 cups cooked chicken breast, shredded or diced Use rotisserie or leftover chicken for convenience.
  • 2 cups low-sodium chicken broth Low-sodium allows control over seasoning.
  • 1 cup frozen peas Do not thaw fully to avoid excess water.
  • 1 cup diced carrots Can substitute with sweet potato.
  • 1 cup diced celery Can substitute with fennel.
  • 1 small yellow onion, finely chopped Shallots can be used for a milder flavor.
  • 4 tablespoons unsalted butter Control over salt levels.
  • 1/3 cup all-purpose flour For a gluten-free version, use a 1:1 gluten-free flour blend.
  • 1 cup whole milk 2% or half-and-half can be used for lighter options.
  • 1/2 teaspoon salt Season to taste.
  • 1/4 teaspoon black pepper Adjust to taste.
  • 1/2 teaspoon dried thyme Replace with rosemary or sage for variation.
  • 1/2 teaspoon garlic powder Fresh minced garlic can be sautéed with vegetables.
For the Topping
  • 1 sheet refrigerated pie dough Puff pastry can be used for added flakiness.
  • 1 egg beaten (for egg wash) Can also use milk or cream for a softer finish.

Method
 

Preparation
  1. Preheat oven to 400°F and lightly grease a 9x13-inch baking dish.
  2. Melt butter in a large skillet over medium heat. Add onion, carrots, and celery; sauté for 5 to 6 minutes until softened.
  3. Stir in flour and cook continuously for 1 minute.
  4. Gradually whisk in chicken broth and milk. Add salt, black pepper, thyme, and garlic powder. Simmer, stirring, until sauce thickens, about 3 to 4 minutes.
  5. Fold in shredded chicken and peas into the sauce mixture, then remove from heat.
  6. Transfer filling to the prepared baking dish and spread evenly.
  7. Unroll pie dough and cover the filling, trimming excess. Cut small vent slits in topping.
  8. Brush beaten egg evenly over the crust surface.
Baking
  1. Bake for 35 to 40 minutes until crust is golden and filling bubbles.
  2. Allow casserole to rest for 10 minutes before slicing and serving.

Notes

For a gluten-free version, ensure to use gluten-free flour. Use a serrated knife for cutting the pie dough.