Delicious chicken pot pie in a casserole dish. Filled with carrots, potatoes, peas and chicken, with a buttery and flaky crust topping.
Some chicken pot pie recipes call for the pie crust to go underneath and on top, just like you would do for a pie! However, every time I tried doing that, I could never get the bottom done!
So I went ahead and just got rid of the bottom crust and put my pie crusts just on the top. I use a 9×13 casserole dish and 2 pie crusts fit over the top just perfectly!
Another little secret I do is to brush whipped egg over the top of the uncooked pie crusts and sprinkle a little black pepper and sea salt over the top. What you end up with is a nicely browned and melt in your mouth crust topping on your pot pie!
You can get creative with this recipe and add or take out any veggies you want! I have also used turkey (leftover from Thanksgiving) instead of chicken.
I have made this with mushrooms instead of the potatoes to cut down on the carbs and it still tasted amazing! So make this according to your own tastes and you will be pleasantly surprised!
I like to saute my onions before adding them to the casserole dish to help boost the flavor. I also pre cook the chicken and boil the potatoes and carrots a bit beforehand to make sure everything is done when it comes out of the oven.
More Delicious Dinner Recipes!
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Baked Goulash: A classic goulash baked with mozzarella cheese and bread crumbs to give it a gourmet taste! Easy for a weeknight kid friendly dinner.
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3 Layer Lasagna: Homemade lasagna that is baked in three easy layers. Fast to prep, without pre boiling the noodles, this is a weeknight meal that feeds many!
Crockpot Beef Stroganoff: Crockpot beef stroganoff made with beef stew meat in a creamy gravy sauce. A slow cooked, easy, and delicious family meal.
Ingredients for Chicken Pot Pie
- Chicken: Any kind of chicken, white or dark meat, chopped or shredded up into small pieces. Shredded turkey is also an option, like the kind leftover from Thanksgiving dinner!
- Onion: White or yellow onions are a good choice for this dish because of the mild flavor. Chop them up small and saute them before adding them to the baking dish.
- Carrots: Peeled, chopped, and cooked with the potatoes before adding them in the baking dish.
- Potatoes: Peeled, chopped, and boiled on the stovetop before baking them. Russets are a good choice. Little baby potatoes are also super yummy in this, no need to peel those, just chop up a little before boiling them.
- Peas: Canned, fresh, or frozen can all be used.
- Cream of chicken soup: Canned or homemade, used to make the sauce. I have a homemade recipe for one further down in the post!
- Milk: Added to the cream of chicken soup to make the sauce.
- Pie Crusts: Pre made pie crusts are easiest to use, you will need a package that has 2 to cover the casserole dish. If you want to make your own, I have a great recipe for one in my Apple Pie Bars recipe!
- Egg: For brushing the crust with, to make the crust golden brown.
- Mushrooms: (optional) Can be used in place of the potatoes or combined with them. Slice them up and saute them with the onions before adding them to the baking dish.
- Salt, Pepper, Italian Seasoning: Added for flavor.
How to make Chicken Pot Pie
Slice up your chicken into smaller thin pieces, then add them to a little oil on the stovetop over medium high heat. Cook until done.
Remove from the pan and put in a 13×9 casserole dish.
I like to use leftover chicken or turkey a lot for this recipe, so I hardly ever have to pre cook my meat!
Next chop up the onion and saute in a little oil in the same pan on the stovetop. Remove and pour into casserole dish.
Peel and chop up the carrots and potatoes.
Bring a big pot of water to a boil over high heat. When it starts boiling add all the potatoes and carrots and cook until they are soft for about 10 minutes or so.
Drain water and add to the casserole dish.
Add the peas to the casserole dish too.
Add in the cream of chicken soup and 5 ounces of milk and mix until combined. Top with black pepper and Italian seasonings.
Homemade Cream of Chicken Soup for Chicken Pot Pie
2 Tablespoons butter
2 Tablespoons flour
1/2 cup chicken broth
1/2 cup milk
1/4 teaspoon garlic powder
1/4 teaspoon black pepper
In a pan over high/medium heat melt the butter, then whisk in the flour to make a roux. Slowly add in the chicken broth a little at a time, whisking it in.
Slowly add in the milk, a little at a time, whisking it in. Add in the garlic powder and pepper and mix.
I also like to sprinkle a little chicken bouillon powder over the top to give it a little more flavor. Mix everything together again until well mixed.
Take the 2 pie crusts and lay over the top of the casserole dish and pinch the edges to make a pie crust edge.
If you want a homemade recipe for pie crusts, I have a great one in my Apple Pie Bars recipe. That recipe should make enough to cover the casserole dish.
Beat 1 egg, and spread over the top of the pie crusts.
Make three slits in the crust to let it vent during cooking.
Sprinkle a little black pepper and sea salt over the top. Cook for 60 minutes at 350 degrees.
I have also made this using mushrooms and instead of potatoes for a healthier spin.
I like to saute the mushrooms a bit with the onions before adding them in.
Or you can add the mushrooms with the potatoes too! Whatever combination you want!
Chicken Pot Pie
Description
Delicious chicken pot pie in a casserole dish. Filled with carrots, potatoes, peas and chicken, with a buttery and flaky crust topping.
Ingredients
Instructions
- Preheat the oven to 350 degrees.
- Spray non stick oil in a 13×9 casserole dish. Set aside.
- Add a little oil to a pan on the stovetop on high heat. Slice chicken thin and cook until done. Transfer to the casserole dish.
- Chop up the onions and saute them in the same pan in a little oil, until just soft. Transfer to the casserole dish.
- If you are adding the mushrooms saute them with the onions.
- Peel and slice or chop up the potatoes and carrots. Bring a pot of water to a boil over high heat. Once boiling add the potatoes and carrots and cook until just soft. Drain off water and transfer the veggies to the casserole dish.
- Add the peas, can of cream of chicken soup, milk, Italian seasoning, salt, and pepper to the casserole dish and mix everything together.
- Roll out the pie crusts on top of the casserole dish and pinch the sides like you would for a pie.
- Beat the egg and brush over the top of the crust with a brush.
- Make 3 slits in the crust and season with salt and pepper.
- Bake at 350° for 1 hour.
Notes
- You can swap the mushrooms for the potatoes, or you can use them all, or whatever combination you choose!
Check out some yummy desserts!
Pumpkin Spice Cookies: Soft and chewy pumpkin spice cookies. A perfect fall cookie that is topped with a delicious cream cheese icing!
Peach Cobbler: A peach cobbler recipe that is sweet and easy. Comes together fast using fresh, canned, or frozen peaches.
Cinnamon Rolls: The perfect soft and chewy cinnamon roll. A breakfast treat that is filled with a gooey cinnamon swirl and topped with a cream cheese frosting.
Scotch A Roos: A Rice Krispie like treat but made with peanut butter and topped with a chocolate butterscotch mix. With only 6 ingredients these are super easy to make!
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