Chicken Pie Casserole (Printable)

Tender chicken and veggies baked under a golden flaky crust in a creamy casserole.

# What goes in:

→ Chicken & Broth

01 - 3 cups cooked chicken breast, shredded or diced
02 - 2 cups low-sodium chicken broth

→ Vegetables

03 - 1 cup frozen peas
04 - 1 cup diced carrots
05 - 1 cup diced celery
06 - 1 small yellow onion, finely chopped

→ Sauce

07 - 4 tablespoons unsalted butter
08 - ⅓ cup all-purpose flour
09 - 1 cup whole milk
10 - ½ teaspoon salt
11 - ¼ teaspoon ground black pepper
12 - ½ teaspoon dried thyme
13 - ½ teaspoon garlic powder

→ Crust

14 - 1 sheet refrigerated pie dough
15 - 1 egg, beaten (for egg wash)

# Directions:

01 - Preheat oven to 400°F. Lightly grease a 9x13-inch baking dish.
02 - Melt butter in a large skillet over medium heat. Add onion, carrots, and celery; cook for 5 to 6 minutes until softened.
03 - Add flour to the skillet and stir constantly for 1 minute to form a roux.
04 - Gradually whisk in chicken broth and milk. Stir in salt, pepper, thyme, and garlic powder. Simmer for 3 to 4 minutes until thickened.
05 - Remove from heat and fold in shredded chicken and peas until evenly combined.
06 - Transfer filling into the prepared baking dish, spreading evenly.
07 - Unroll pie dough and place over filling. Trim excess dough and cut slits in the crust to vent.
08 - Brush the crust surface with beaten egg for a golden finish.
09 - Bake for 35 to 40 minutes until crust is golden brown and filling bubbles.
10 - Allow to rest for 10 minutes to set before serving.

# Expert Advice:

01 -
  • It comes together in about an hour and tastes like you spent all day on it.
  • You can use rotisserie chicken and skip the cooking step entirely.
  • The creamy filling and crispy crust hit that textural sweet spot every time.
02 -
  • If your sauce seems too thin even after simmering, whisk together a tablespoon of flour with a little cold milk before stirring it in—this saves underseasoned filling.
  • Don't skip the rest time; it's the difference between a casserole that holds together and one that collapses into creamy puddle (which is still delicious, just messier to serve).
03 -
  • Make the filling the morning of and refrigerate it, then add the crust and bake when you're ready—it's a game changer for meal planning.
  • If your oven runs hot, tent the crust loosely with foil for the first 20 minutes to prevent over-browning.

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