Country Chicken Casserole Pie
Warm, hearty, and brimming with classic flavors, this Country Chicken Casserole Pie is the ultimate comfort food for cozy family dinners or casual gatherings. Tender, seasoned chicken pairs beautifully with a medley of peas, carrots, celery, and aromatic spices, all enveloped in a luscious, creamy sauce. Encased between two layers of flaky, golden pie crust, this dish delivers a rich, homestyle experience in every bite. Perfectly balanced and easy to prepare, it’s an all-in-one meal that combines savory satisfaction with rustic charm. Whether made with homemade or store-bought crust, this casserole pie is sure to be a dinner table favorite. Don't forget to top it off with a glossy egg wash for that irresistible bakery-style finish!
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Recipe Information
Ingredients
- 2 pieces boneless, skinless chicken breasts
- 4 tablespoons unsalted butter
- 4 tablespoons all-purpose flour
- 2 cups chicken broth
- 1 cup heavy cream
- 1 cup frozen peas
- 1 cup diced carrots
- 1 cup diced celery
- 2 cloves minced garlic
- 1 cup chopped yellow onion
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 teaspoon dried thyme
- 2 pieces pie crust (store-bought or homemade)
- 1 piece egg
- 1 tablespoon water
Instructions
Preheat your oven to 400°F (200°C).
Season the chicken breasts with a pinch of salt and pepper. In a skillet over medium heat, cook the chicken until fully cooked, about 5-7 minutes per side. Remove from the skillet and shred or dice into bite-sized pieces.
In the same skillet, melt the butter over medium heat. Add the onions, garlic, carrots, and celery. Cook for 5-7 minutes until softened.
Sprinkle the flour over the vegetables and stir well to combine. Cook for 1-2 minutes to remove the raw flour taste.
Gradually add the chicken broth while stirring constantly to avoid lumps. Stir in the heavy cream, thyme, salt, and pepper. Cook for 3-5 minutes until the mixture thickens.
Stir in the shredded chicken and peas. Mix well, then remove the skillet from heat and let the filling cool slightly.
Roll out one of the pie crusts and gently press it into a 9-inch pie dish. Trim any excess dough hanging over the edges.
Pour the chicken mixture into the crust-lined pie dish, spreading it out evenly.
Cover the filling with the second pie crust. Pinch the edges of the top and bottom crusts together to seal, and trim any excess dough.
Cut a few small slits in the top crust to allow steam to escape.
In a small bowl, whisk together the egg and water to make an egg wash. Brush the top crust with the egg wash for a glossy finish.
Place the pie dish on a baking sheet to catch any spills, and bake for 35-40 minutes, or until the crust is golden brown and crispy.
Let the pie rest for 10-15 minutes before slicing and serving. Enjoy your comforting Country Chicken Casserole Pie!
Nutrition Facts
Calories |
694 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 42.2 g | 54% | |
| Saturated Fat | 20.3 g | 102% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 167 mg | 56% | |
| Sodium | 953 mg | 41% | |
| Total Carbohydrate | 53.8 g | 20% | |
| Dietary Fiber | 6.0 g | 21% | |
| Total Sugars | 7.6 g | ||
| Protein | 27.9 g | 56% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 84 mg | 6% | |
| Iron | 3.6 mg | 20% | |
| Potassium | 583 mg | 12% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
