Chicken Pot Pie Casserole

Ingredients

• 3boneless, skinless chicken breasts, diced into small pieces
• 1 tablespoon (15 ml)olive oil
• 151 g (⅔ cup)butter
• 1 smallonion, diced
• 4celery stalks, diced
• 83 g (⅔ cup)plain flour
• 1 teaspoon (5 ml)salt
• ½ teaspoon (2.5 ml)black pepper
• 315 ml (1⅓ cups)whole milk
• 830 ml (3½ cups)chicken stock
• 300 g (2 cups)frozen mixed vegetables
• 625 g (5 cups)plain flour
• 2 teaspoons (10 ml)salt
• 2 teaspoons (10 ml)sugar
• 454 g (2 cups)butter, cold and cut into small pieces
• 237 ml (1 cup)ice water

Instructions

1. 1

   Mix the pastry

   Put the flour, salt, sugar, cold butter and ice water in a large stand mixer fitted with a dough hook. Mix until the dough forms crumbs.

2. 2

   Knead the dough

   Lightly flour a clean surface and knead the dough until smooth. If it seems too dry, add more ice water a teaspoon at a time.

3. 3

   Chill the dough

   Divide the dough into two portions and shape them into balls. Wrap each in cling film and refrigerate for 1 hour.

4. 4

   Prepare the oven

   Heat the oven to 220°C and lightly spray a 23 × 33 cm baking dish with non-stick cooking spray.

5. 5

   Brown the chicken

   Heat the olive oil in a large pot over medium heat. Add the chicken, salt and pepper, stir, and cook until the chicken is no longer pink and lightly browned. Take it off the heat and set it aside.

6. 6

   Melt the butter

   In the same pot, melt the butter over medium heat.

7. 7

   Cook the vegetables

   Add the onion and celery and cook until tender. Sprinkle in the flour, stir, and cook for 2 minutes.

8. 8

   Thicken the filling

   Pour in the milk and chicken stock. Bring the mixture to the boil and cook, stirring frequently, until the filling thickens.

9. 9

   Add chicken and vegetables

   Stir in the frozen vegetables and cooked chicken. Season with additional salt and pepper to taste.

10. 10

    Line the dish

    On a lightly floured surface, roll out one portion of dough and lay it in the prepared baking dish, bringing the pastry up the sides.

11. 11

    Fill the pastry

    Spoon the chicken pot pie filling into the pastry-lined dish.

12. 12

    Add the top crust

    Roll out the second portion of dough and place it over the filling. Pinch the top and bottom pastry edges together.

13. 13

    Cut steam vents

    Make a few cuts in the top pastry.

14. 14

    Bake until golden

    Bake for 30–35 minutes, or until the top is golden brown.

15. 15

    Rest before serving

    Remove the casserole from the oven and leave it to rest for 15 minutes before cutting.

What is chicken pot pie casserole?

Chicken pot pie is an American comfort-food dish built around cooked chicken, vegetables and a savoury, creamy sauce enclosed in pastry. This casserole version bakes the filling in a large dish between a bottom crust and a top crust, making it easy to portion for a group.

Homemade pastry gives this version its flaky finish, while the roux-thickened filling helps keep the chicken and vegetables together when served.

Nutrition and macros by portion

The nutrition label shows one serving as written: 1047 calories, 31g protein, 79g carbs, 68g fat.

The pastry and butter contribute much of the fat, while the flour in the crust and sauce provides most of the carbohydrates. Chicken supplies the protein, with additional richness from the milk and butter. Balance a slice with a green salad or steamed vegetables.

Making the pastry

Cold butter: small pieces of chilled butter help create a crumbly dough and a flaky texture after baking. Mix just until the dough forms crumbs, then knead only until it comes together smoothly.

Resting time: chilling the two dough portions for an hour firms the butter and makes the pastry easier to roll out. If the dough feels dry while kneading, add ice water a teaspoon at a time, as directed.

Building a thick, creamy filling

Flour and butter: cooking the flour with the butter and softened vegetables for 2 minutes helps form the base for the sauce. Stir as you cook so the flour is distributed through the pot.

Milk and stock: add both liquids and stir frequently as the mixture comes to the boil and thickens. The filling should be cohesive enough to spoon into the pastry rather than watery.

Checking the chicken and vegetables

Chicken: cut the breasts into small, similarly sized pieces so they cook evenly in the pot. Cook until no longer pink and lightly browned, then return them to the sauce later.

Frozen vegetables: add them with the cooked chicken once the sauce has thickened. This keeps the vegetables in the filling without asking them to cook through during the sauce-making stage.

Fitting and sealing the crust

Bottom layer: roll the first portion out on a lightly floured surface and press it into the dish, bringing it up along the sides. Avoid stretching the pastry as you fit it.

Top layer: set the second sheet over the filling and pinch it together with the bottom crust around the edge. Cut a few vents in the top so steam can escape as the casserole bakes.

Baking and serving

Bake at 220°C for 30–35 minutes, checking for a golden-brown top. If the pastry browns before the filling is ready, keep an eye on it as it finishes baking.

Let the casserole rest for 15 minutes before cutting so the filling can settle. Serve it as a hearty main, with a simple green salad or extra vegetables alongside.

Recipe notes & tips

• Keep the pastry butter cold until you mix the dough.
• Add extra ice water gradually if the dough is too dry to come together.
• Stir often after adding the milk and stock to help the sauce thicken evenly.
• Flour the rolling surface lightly to make the pastry easier to handle.
• Cut steam vents in the top crust before baking.
• Wait the full 15 minutes before slicing so the filling has time to settle.

Variations

• Herb finish: stir chopped thyme or parsley into the filling to add an aromatic note.
• Vegetable swap: use a different frozen mixed vegetable blend while keeping the same quantity.
• Single crust: omit the bottom pastry and use the top crust for a simpler assembly.
• Peppery filling: add extra black pepper to taste for a more pronounced seasoning.
• Individual pies: divide the filling and pastry between smaller ovenproof dishes and check them as they bake.

Common mistakes to avoid

• Warm pastry: the dough can become difficult to handle; chill it for the full hour before rolling.
• Dry dough: adding too much water at once can make it sticky; add ice water a teaspoon at a time.
• Lumpy sauce: adding the liquids without stirring can leave flour clumps; stir frequently as the sauce heats.
• Loose edges: an unsealed crust can let filling escape; pinch the top and bottom pastry together around the dish.
• No steam vents: trapped steam can affect the top crust; make a few cuts before baking.
• Cutting too soon: hot filling may spill when served; let the casserole stand for 15 minutes first.

How to store

Cool leftovers, cover, and refrigerate for up to 3 days. Reheat portions in an oven until hot throughout; the pastry may soften after storage.

Frequently asked questions