You’ll love this chicken pot pie casserole made with whole food ingredients. The homemade savory herb and cheddar crust sends it over the top! Delicious!
This recipe is wonderful comfort food on a chilly day, served over homemade garlic mashed potatoes and alongside green beans. It takes awhile to prepare, but is worth every minute! I like to prepare the crust and cook the chicken (if I don’t have any pre-cooked in the freezer) right after lunch, then come back to it when I’m ready to begin preparing supper.
This is one of my husband’s favorite meals. Enjoy!
Chicken Pot Pie Casserole
Crust (this is for a top crust only; if you would like a bottom crust as well, remember to double)
- 1 cup all-purpose flour
- 1 cup whole wheat flour (I used freshly ground, hard white wheat)
- 2 tablespoons chopped, dried parsley
- 1 tablespoon chopped, dried basil
- 3/4 cup butter, cut into small pieces
- 1 cup shredded sharp Cheddar cheese
- 2 egg yolks
- 6 tablespoons half and half
Chicken and Vegetable Filling
- 3 tablespoons butter
- 2 boneless skinless chicken breasts, coarsely chopped
- 3 medium carrots, cut into 1/4 inch slices
- 2 stalks celery, cut into 1/4 inch slices
- 1/4 cup frozen peas, thawed slightly
- 1/2 medium onion, chopped
- 2 cloves of garlic, finely chopped
Sauce for Filling
- 6 tablespoons butter
- 1/4 cup all-purpose flour
- 1 and a 1/2 cups chicken broth
- 1/2 cup half and half
- 1 teaspoon ground thyme
- salt and pepper to taste
Glaze for Crust
- 1 egg yolk whisked with 1 tablespoon water
Here’s what you do:
First, the crust. Place the flours, parsley, and basil in a bowl. Using your hands, work in the butter fairly quickly, until the mixture resembles coarse crumbs. Add the cheese and work in until just blended. In a small bowl, whisk together the yolks and 6 tablespoons of cream. Sprinkle the yolk mixture over the dough, a little at a time, stirring with a fork until it comes together. Knead lightly until just combined. Press pastry into a flat disc shape. Wrap in plastic wrap and refrigerate until needed.
Second, the chicken and vegetables. Heat a large skillet over medium high heat and add the butter. Sauté the chicken until lightly browned but not cooked through; if you can use pre-cooked chicken from your freezer, do that. With slotted spoon, remove chicken to bowl.
In the same pan over medium-high heat sauté the vegetables about 5-7 minutes, until slightly softened. With slotted spoon, place vegetables in the bowl along with the cooked chicken.
Next, prepare the sauce. In the same pan, melt the butter over medium heat. Add the flour and whisk until the mixture is bubbling and smooth, about 2 minutes. Remove from heat and gradually whisk in chicken broth, half and half, and thyme. Return skillet to heat and bring to a simmer, stirring constantly. Cook for about 2-3 minutes until sauce has thickened and is smooth. Stir in reserved chicken and vegetables. Season to taste with salt and pepper. Set aside to cool slightly for about 10-15 minutes. It will thicken a bit as it sits.
Preheat the oven to 400 degrees. Spoon the chicken and vegetable mixture into a 10-inch deep-dish pie plate. On a lightly floured surface, roll out the crust into a circle about 11-inches in diameter. Place pastry on top of chicken mixture. Trim edge, and press gently all around baking dish. Brush crust with beaten egg yolk. Using a sharp knife, cut three slits in the center of the crust.
Bake 25 to 30 minutes or until the crust is golden brown and the filling is heated through. Cool on baking rack for 30 minutes before serving.
*This recipe is my healthier and more frugal variation of Wolfgang Puck’s classic chicken pot pie.