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Chicken Pot Pie Casserole

Source: https://www.thecookierookie.com/chicken-pot-pie-casserole/ Serves 8 · Prep 15 min · Cook 1 hr

❄️ FREEZE STAGE: Assembled, UNBAKED

  • Freeze at: Fully assembled with pie crust on top, egg wash optional (brush before baking instead). Use a non-glass, freezer-safe dish.
  • How: Wrap tightly in 2 layers plastic wrap + 1 layer foil. Keeps up to 2 months.
  • Cook from frozen: Bake at 375°F with foil on for 30 min, then remove foil and bake 45–50 min until golden and 165°F in the center.
  • (Alt: freeze fully baked, up to 2 months; reheat 375°F for 30–35 min.)

Ingredients

  • 1 (9-inch) pie crust (store bought or homemade)
  • 4 tbsp unsalted butter (½ stick)
  • 2 tbsp olive oil
  • 2 carrots, peeled and diced
  • 2 ribs celery, diced
  • 1 sweet yellow onion, peeled and minced
  • 2 cloves garlic, minced or pressed
  • 3 cups cubed cooked chicken
  • 4 oz button mushrooms, cleaned and diced
  • 1 cup frozen peas, thawed
  • ¼ cup all-purpose flour
  • 2 cups low-sodium chicken broth or stock
  • ¼ cup white wine (semi-dry or Chardonnay)
  • 1 cup heavy cream or half-and-half
  • ½ tsp kosher salt (or to taste)
  • 1 tsp freshly ground black pepper
  • ½ tsp dried thyme
  • ¼ tsp ground sweet basil
  • 1 large egg, beaten with 1 tsp water (egg wash)

Method

  1. Preheat oven to 375°F and spray a 2-quart casserole dish with nonstick spray. Let pie crust warm at room temp 15–20 min.
  2. Heat butter and oil in a skillet over medium-high until shimmering.
  3. Add carrots and celery; cook 3 min.
  4. Add onions; cook until translucent.
  5. Add garlic; cook 30 sec.
  6. Add chicken, mushrooms, and peas; cook 1 min.
  7. Sprinkle with flour; cook 3 min, stirring continuously.
  8. Stir in chicken stock, scraping the pan to deglaze.
  9. Pour in white wine and cream; stir well.
  10. Season with salt, pepper, thyme, basil. Cook until thickened to a thick-stew consistency.
  11. Pour into prepared casserole dish.
  12. Roll crust to ¼-inch, cut into 1-inch strips for a lattice, or drape over and crimp.
  13. Brush pastry with egg wash. ← Freeze here if make-ahead (skip wash until baking day).
  14. Bake on center rack 35–45 min until golden.

Storage (from source)

  • Fridge: airtight up to 3 days; reheat 375°F for 25–30 min.
  • Freezer: see freeze box above.