Description
A creamy, comforting chicken casserole topped with a golden flaky crust, perfect for cozy family dinners and easy weeknight meals.
Ingredients
3 cups cooked chicken breast, diced (about 450 g)
2 tablespoons unsalted butter (28 g)
1 small yellow onion, finely chopped (about 1 cup / 150 g)
2 medium carrots, diced (about 1 cup / 120 g)
1 cup frozen peas (150 g)
1 cup diced potatoes (150 g)
2 cloves garlic, minced
1/3 cup all-purpose flour (40 g)
2 cups low-sodium chicken broth (480 ml)
1 cup whole milk (240 ml)
1/2 teaspoon dried thyme
1/2 teaspoon dried parsley
1/2 teaspoon salt
1/4 teaspoon black pepper
1/2 teaspoon onion powder
1 sheet refrigerated pie crust (about 230 g)
1 egg, beaten
Instructions
Preheat oven to 400°F (200°C) and grease a 9×13-inch baking dish.
Melt butter in a skillet over medium heat. Sauté onion for 3–4 minutes. Add carrots and potatoes; cook 5 minutes. Stir in garlic.
Sprinkle flour over vegetables and cook 1–2 minutes.
Gradually whisk in chicken broth and milk. Simmer 5–7 minutes until thickened.
Stir in thyme, parsley, salt, pepper, and onion powder.
Add diced chicken and peas. Mix well.
Pour filling into baking dish. Top with pie crust, trim edges, brush with beaten egg, and cut slits.
Bake 25–30 minutes until golden and bubbling. Rest 10–15 minutes before serving.
Notes
Allow the casserole to rest before serving to help the filling set.
Substitute vegetables based on preference or availability.
Store leftovers refrigerated for up to 4 days or freeze for up to 3 months.
- Prep Time: 20 minutes
- Cook Time: 30 minutes