HOME MADE Chicken Pot Pie Casserole


I used to always brought packaged chicken pot pie. You know the type you stick in the oven for couple of minutes and then ready to serve?

My problem was, it's too small for my big appetite and I don't fancy the price I gotta pay if I eat 2 pack every time. LOL

And now, I really want to kick my younger self in the head for not trying to make this way earlier. It taste awesome, and the process isn't even as complicated as I thought it would be!




INGREDIENTS

4 tablespoons unsalted butter

2 tablespoons olive oil

2 carrots peeled and diced

2 celery ribs diced

1 sweet yellow onion peeled and minced

2 cloves pressed or minced garlic

3 cups rotisserie chicken meat cubed

4 ounces button mushrooms cleaned & diced

1 cup frozen peas thawed

¼ cup all-purpose flour

2 cups chicken stock or broth low sodium or unsalted

¼ cup white wine semi-dry or Chardonnay

1 cup heavy cream or half ‘n half

½ teaspoon kosher salt or to taste

1 teaspoon freshly ground black pepper

½ teaspoon dried thyme

¼ teaspoon ground sweet basil

1 pie crust store bought or homemade

1 egg beaten slightly with 1 teaspoon water


HOW TO

  • Preheat oven to 375 degrees F

  • Spray a 2-quart casserole dish with non-stick cooking spray

  • Heat butter and oil over medium-high heat until it shimmers

  • Add diced carrots and celery and cook for 3 minutes

  • Add minced onions and cook until onion is translucent

  • Add minced garlic and cook 30 seconds

  • Add cubed, cooked chicken and diced mushrooms and cook 1 minute

  • Sprinkle vegetables and chicken with the flour and cook 3 minutes, stirring continuously

  • Stir in chicken stock and scrape the bottom of the pan to deglaze the pan

  • Pour in the white wine and cream. Stir well.

  • Season-to-taste with salt and add the pepper, thyme and basil. Stir well and continue to cook until thickened to a thick-stew consistency.

  • Pour chicken stew mixture into the prepared casserole dish.

  • Leave piecrust sit in a room temperature to warm for about 15-20 minutes, before rolling out

  • Roll the piecrust to ¼ inch thickness and into 1-inch strips to create a lattice top. Or, drape it over the chicken stew mixture, and trim or crimp in the sides. Combine egg and water and brush the pastry with the egg mixture.

  • Bake, at 375 degrees F, on the center rack of the oven, 35-45 minutes, or until top is golden.

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