Make Ahead Meal Monday: Chicken Pot Pie Casserole

September 26, 2017

On Saturday, I helped my mom host our second house party in two weeks which was my dad's retirement party. Tomorrow I'm not only recapping my dad's retirement party, but I'm also sharing my dad's favorite cake recipe, carrot cake! It was a fun weekend celebrating my dad, but I really needed one meal I could eat all week before Chase & I head off to Maui later this week!

Chicken Pot Pie Casserole is the kind of dish you throw on sweatpants, grab a big bowl, and plop yourself down on the couch in front of Bravo. Chicken Pot Pie Casserole requires no table, but is definitely best enjoyed while watching the Real Housewives of New York.

 

Bonus, this casserole freezes well!  If you have any extras that you don't eat during the week, cut the casserole into meal size squares and wrap in tinfoil (it's easier to peel off frozen!). When you are ready to reheat, simply unwrap, put in a microwave safe dish, and heat until warm.

 

Chicken Pot Pie Casserole:

 

Ingredients:

 

Rosemary Crust:

  • 3 cups all-purpose flour

  • 1 teaspoon salt 

  • 1 1/2 cups cold butter, diced into small cubes

  • 1 egg 

  • 5 tablespoons cold water 

  • 1 tablespoon distilled white vinegar 

  • 1 sprig fresh rosemary, finely chopped

Filing:

  • 4 tablespoons (1/2 stick) butter 

  • 3 celery stalks, diced

  • 3 medium carrots, peeled and diced

  • 1 large yellow onion, diced

  • 4 garlic gloves, minced

  • 4 cups cooked chicken, shredded

  • 1 cup frozen peas 

  • 1/2 cup all-purpose flour 

  • 2 sprigs fresh rosemary, chopped

  • 1/4 cup fresh parsley, chopped

  • 1 teaspoon turmeric

  • 1 teaspoon dried thyme

  • Seasoned salt, to taste

  • Black pepper, to taste

  • 3 cups chicken broth or stock

  • 2 cups heavy cream 

Directions:

  1. Preheat oven to 400 degrees. Grease casserole dish with cooking spray.

  2. To make crust, whisk flour and salt together. Add cold butter and cut the flour with the butter until the mixture forms a crumb-like texture. Add egg, cold water,  vinegar,  and rosemary and gently combine. Form into a ball and refrigerate until ready to use.

  3. In large skillet, melt butter. Add onions, celery, and carrots and cook for approximately 5 minutes. Add minced garlic and cook for an additional 2 minutes. Mix in cooked chicken and frozen peas.

  4. In separate bowl, whisk flour, parsley, rosemary, turmeric, thyme, seasoned salt, and pepper. Sprinkle flour mixture over skillet.

  5. Slowly poor in cream and chicken broth.

  6. Let the mixture thicken over low heat for approximately 5 minutes.

  7. Pour chicken filling into greased casserole dish.

  8. Take the rosemary crust out of the fridge and roll into a rectangle shape, big enough to cover the entire casserole dish with about an inch around each side. Top the casserole dish with the crust and tuck the crust over the side to seal it.  

  9. Bake for approximately 40 minutes, until the crust is golden brown. Remove and let sit for 10 minutes prior to serving.

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