Chicken Pot Pie casserole

Hello loves,

As some of you may remember, I was honored and humbled to be apart of a cookbook called “A Little Bit of Humanity.” A coffee table cookbook that dives into the connection that food brings to humanity. A really neat project to be apart of. 🙂 This is my classic chicken pot pie casserole. I’ve always been a lover of casseroles. There’s something about them that I find nostalgic and insanely comforting. You could totally make this in a pie dish. However, you get way more filling in a casserole dish therefore, that’s my preferred method.

(Old picture with my dark hair!)

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Chicken Pot Pie Casserole

Classic, flavorful and everything you want from a comfort dish. 

Servings: 6

Author: Tessa Port

Ingredients

Ingredients for filling:

• 6 tbsp salted butter
• 2 large potatoes peeled and diced into 1" pieces
• 3 large carrots peeled and diced into 1/2" pieces
• 1 small white onion diced
• 1 stalk of celery diced
• 1 tsp minced garlic
• 6 tbsp of flour
• 3 cups chicken stock can use regular broth
• 1 1/2 cups frozen peas thawed
• 1/2 cup + 1 tablespoon heavy cream divided
• 2 tbsp fresh parsley minced
• salt and pepper to taste
• 3 cups shredded rotisserie chicken
• 1 egg

Ingredients for pie crust:

• 1 stick cold unsalted butter cubed
• 1 1/4 cup flour
• 1/8 tsp salt
• 3-4 tbsp of ice water

Instructions

• Make crust by putting the cubed butter, flour and salt in a food processor. Pulse until a coarse meal forms. Then add 1 tablespoon of ice water at a time until little balls start to form with the dough. It should start to all form together a little. Then form it into a ball and transfer to plastic wrap. Shape into a disk shape, and wrap in plastic wrap. Place in fridge for at least one hour, or up to a day.
• Preheat oven to 375 degrees. In a large pot, melt the 6 tablespoons of butter. Add in the potatoes, carrots, onion, celery and garlic. Saute until potatoes are fork tender, about 6 minutes. Then add in the flour. Stirring to fully coat. At this point, it would be a good time to take the pie crust out of the refrigerator to soften a little.
• Add in the chicken stock and bring to a boil. Let it boil until it thickens, about 2 minutes. Then add in the peas, 1/2 cup of cream, parsley, salt and pepper. Let cook for 2 more minutes before adding the shredded chicken.
• Pour into an ungreased 7x11 baking dish and sprinkle with a little more salt and pepper. 
• Take your pie crust and place it on a floured work surface. Roll out your crust to fit a 7x11 dish, about 1/8" thick. Place on top of filling and fold the overhang under. Crimping the edges however you like. 
• Cut slits in the crust to allow for ventilation. Beat the egg and remaining 1 tablespoon of heavy cream together and brush over the crust. Place dish on a rimmed baking sheet to catch any overflow. 
• Bake for 45-50 minutes until top is golden brown. Let rest 10 minutes before serving. 

Can’t wait to see you guys make this one!

Xox

Tessa