Chicken Pie Casserole Classic (Printable Format)
Tender chicken and veggies in a creamy sauce under a golden, flaky crust for satisfying family dinners.
# What You Need:
→ 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 - 1/3 cup all-purpose flour
09 - 1 cup whole milk
10 - 1/2 teaspoon salt
11 - 1/4 teaspoon black pepper
12 - 1/2 teaspoon dried thyme
13 - 1/2 teaspoon garlic powder
→ Crust
14 - 1 sheet refrigerated pie dough
15 - 1 egg, beaten (for egg wash)
# How-To Steps:
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; sauté for 5 to 6 minutes until softened.
03 - Stir in flour and cook, stirring constantly, for 1 minute to form a roux.
04 - Gradually whisk in chicken broth and milk. Add salt, pepper, thyme, and garlic powder. Simmer, stirring, until thickened, about 3 to 4 minutes.
05 - Fold shredded chicken and peas into the sauce mixture. Remove from heat.
06 - Transfer filling to prepared baking dish, spreading evenly.
07 - Unroll pie dough over filling, trim excess, and cut small slits for steam vents.
08 - Brush pie dough with beaten egg to ensure a golden crust.
09 - Bake for 35 to 40 minutes until crust is golden and filling bubbles.
10 - Allow casserole to rest 10 minutes before serving.
# Expert Suggestions:
01 -
- The whole thing comes together in just over an hour, yet tastes like you've been cooking all day.
- Tender chicken and vegetables swim in a silky sauce under a shatteringly crisp crust that nobody can resist.
- It feeds a crowd without fussing, and leftovers reheat beautifully.
02 -
- Don't rush the roux—cooking it for that full minute prevents floury, starchy-tasting sauce.
- Whisking the liquid in slowly keeps lumps from forming and ensures a silky, even sauce every time.
- Those vent slits matter more than you'd think; they're what separates a crispy crust from a steamed, soggy one.
03 -
- Room-temperature milk whisks into the roux more smoothly than cold milk, preventing lumps from hiding in your sauce.
- If your crust is browning too fast, tent it loosely with foil for the last 10–15 minutes of baking.