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Wooden spoon scooping Chicken Pot Pie Casserole.
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5 from 9 votes

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!
Prep Time40 minutes
Cook Time12 minutes
Total Time52 minutes
Course: Dinner, Main Course
Cuisine: American
Keyword: Chicken, Chicken pot Pie
Servings: 12
Calories: 506kcal
Author: Erica Walker

Equipment

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).
    Dutch oven with cooked chicken in chicken broth.
  • Remove cooked chicken and set aside. Pour broth through fine-mesh strainer into liquid measuring cup and reserve. Do not wash Dutch oven.
    Cutting board with cooked chicken breasts next to a bowl of chicken broth.

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.
    Bowl of flour mixture.
  • 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.
    Cookie sheet lined with parchment paper and unbaked crumble topping.

FOR THE FILLING:

  • Heat 1 tablespoon oil in now-empty Dutch oven over medium heat. Add onion, carrots, celery, salt and pepper.
    Dutch oven with cooked vegetables. Wooden spoon on the side.
  • Cover and cook, stirring occasionally, until just tender (about 5 minutes). While vegetables are cooking, cut or shred chicken into small bite-size pieces.
    Cutting board with cut chicken breast pieces and knife.
  • Transfer cooked vegetables to bowl with chicken; set aside.
    Mixing bowl with vegetables and cut pieces of chicken.
  • Heat butter in empty Dutch oven over medium heat. When foaming subsides, stir in flour and cook 1 minute.
    Dutch oven with roux mixture for Chicken Pot Pie Casserole.
  • 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.
    Dutch oven with creamy sauce. Wooden spoon on the side.
  • Remove from heat and stir chicken-vegetable mixture and peas into sauce.
    Dutch oven with sauce, chicken pieces and vegetables. Wooden spoon on the side.
  • 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.
    Unbaked Chicken Pot Pie Casserole in a baking dish.
  • Bake at 400-degrees until filling is bubbling and topping is well browned (about 12-15 minutes). Serve hot and enjoy!
    Baked Chicken Pot Pie Casserole in a baking dish.

Notes

For Leftovers:
  • 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. Or make sure it's double covered with plastic wrap and aluminum foil.
  • Reheat- When ready to warm up the chicken mixture, place the casserole in the oven or microwave until the creamy gravy is heated through.

Nutrition

Calories: 506kcal | Carbohydrates: 43g | Protein: 19g | Fat: 29g | Saturated Fat: 17g | Cholesterol: 85mg | Sodium: 655mg | Potassium: 410mg | Fiber: 3g | Sugar: 3g | Vitamin A: 3482IU | Vitamin C: 12mg | Calcium: 278mg | Iron: 1mg