Chicken Pot Pie Casserole

5 from 2 votes

This chicken pot pie casserole is a classic, hearty pot pie made for a crowd. A baking dish filled with creamy, meaty, veggie-packed filling is topped with a golden, flaky homemade crust.

Prep Time30

Cook Time45

Chill Time1

Total Time2 15

Course: Dinner

Cuisine: American

Keyword: Chicken Casserole, chicken pot pie, chicken pot pie casserole, pot pie, pot pie casserole

Servings: Servings

Calories: 1047kcal

Author: Great Grub, Delicious Treats

Ingredients

Chicken Filling

3 chicken breasts, boneless skinless, diced into small pieces
1 tablespoon olive oil
⅔ cup butter
1 small onion, diced
4 celery stalks, diced
⅔ cup all purpose flour
1 teaspoon salt
½ teaspoon black pepper
1 ⅓ cup whole milk
3 ½ cup chicken broth
2 cups frozen mixed vegetables

Pot Pie Crust

5 cups all purpose flour
2 teaspoons salt
2 teaspoons sugar
2 cups butter, COLD, and cut into small pieces
1 cup ice water

Instructions

Pot Pie Crust

Add flour, salt, sugar, butter, and ice water into a large kitchen aid mixer with a dough hook. Mix until dough forms crumbs.
On a clean surface, lightly dust with flour and knead dough until smooth. If too dry, add more ice water, a teaspoon at a time.
Divide dough into two portions and form two balls. Wrap in plastic wrap and place in the fridge for 1 hour.
Preheat the oven to 425 degrees and lightly spray a 9x13 baking dish with non-stick cooking spray.

Chicken Filling

In a large pot, heat olive oil over medium heat. Add chicken, salt and pepper. Stir, and cook chicken until no longer pink and slightly browned. Remove from heat and set aside.
In the same pot melt butter over medium heat.
Add onions and celery, and cook until tender, and then sprinkle flour into the pot. Stir, and cook for 2 minutes.
Pour milk and chicken broth into the pot. Bring to a boil and allow the filling to thicken, stirring frequently.
Add the frozen vegetables and the cooked chicken, and additional salt and pepper, to taste.
On a lightly floured surface, roll out one of the pie doughs and lay it in the bottom of the prepared baking dish, making sure the dough is up on all sides.
Add the chicken pot pie filling.
Roll out the other dough ball and place on top of the filling and pinch the bottom dough and the top dough together. It won't look pretty but it will be delicious :)
Make a few cuts into the top of the dough.
Bake for 30-35 minutes or until the top of the casserole is golden brown.
Remove from the oven, let sit for 15 minutes before cutting. Enjoy!

Notes

Tips

Cut your butter into small chunks and chill it until ready to make the dough for the best texture.
Your water should be ice cold before adding it to the dough.
I highly recommend using a stand mixer to make things easier on yourself.
If the dough seems too dry and won't knead into a smooth ball, add about 1 teaspoon of ice water. Repeat as necessary.
It's important to cook all the filling ingredients in the same pot to get a nice, deep flavor.
Be sure your bottom crust comes up the sides of the baking dish for a cohesive top and bottom crust experience.

Nutritional values are approximate.

Please note that these values can change with different brands and any modifications made to the recipe. For the most accurate information, use a nutritional calculator with the exact brands and measurements.

Nutrition