Description of this Recipe
This Chicken Pot Pie Casserole takes the classic comfort food and elevates it with a flaky, crispy phyllo dough topping. It’s packed with tender chicken, hearty vegetables, and a creamy, flavorful sauce, all baked to golden perfection. This casserole is perfect for a cozy weeknight dinner or a special occasion, bringing warmth and satisfaction to every bite.
Why You Will Love This Recipe
There’s so much to love about this Chicken Pot Pie Casserole. First and foremost, the flavor is incredible. The combination of savory chicken, sweet vegetables, and a rich, creamy sauce is simply irresistible. The use of phyllo dough instead of a traditional pie crust adds a delightful crispiness and lightness that perfectly complements the filling.
This recipe is also incredibly versatile. You can easily customize the vegetables to suit your preferences or what you have on hand. Feel free to add mushrooms, green beans, or corn to the mix. Additionally, this casserole is a great way to use up leftover cooked chicken or turkey. It’s a comforting, crowd-pleasing dish that’s sure to become a family favorite. The flaky topping is much easier to prepare than a traditional pie crust, without sacrificing any of the comforting textures and flavors.
Ingredients:
- 1 pound boneless, skinless chicken breast
- 1 medium onion, diced
- 3 large carrots, cut into 3/4 to 1-inch pieces
- 3 medium celery stalks, cut into 3/4 to 1-inch pieces
- 1 medium sweet potato, peeled and cut into 3/4 to 1-inch pieces
- 8 ounces baby Bella mushrooms, quartered
- 4 tablespoons olive oil, divided
- 1/4 cup all-purpose flour
- Pinch of cayenne pepper
- 1 1/2 teaspoons dried thyme
- 1/2 teaspoon salt, or more to taste
- 1/4 teaspoon ground black pepper
- 3 cups chicken stock, low sodium
- 1/2 cup heavy cream
- 1 cup frozen peas
- 3 tablespoons minced fresh parsley
- 12-15 sheets phyllo dough, thawed in the refrigerator if frozen
Preparation:
Step 1: Poach the chicken. Sprinkle salt and pepper over the chicken breasts and lay them in a Dutch oven. Add water to the pot to cover the chicken. Bring this to a boil, then reduce the heat to medium-low and let the chicken simmer for 12-15 minutes until cooked through. The internal temperature of the chicken should reach 165°F (74°C). Remove the chicken from the pot and let it cool slightly. Once cool enough to handle, shred the chicken into bite-sized pieces. Rinse the Dutch oven so you can use it for the remainder of the recipe.
Step 2: Prepare the vegetables. While the chicken cooks, dice the onion and cut the carrots, celery, and sweet potato into pieces that are 3/4 to 1 inch in size. Quarter the mushrooms. You should have about eight cups of raw cut vegetables. This step can be done in advance to save time when you’re ready to assemble the casserole. Prepping the vegetables beforehand makes the cooking process smoother and more efficient.
Step 3: Sauté the vegetables. Heat about 3 tablespoons of olive oil in the Dutch oven on medium-high heat. Add the diced onion and sauté for about 3 minutes, or until it becomes translucent. Then, add the carrots, celery, sweet potato, and mushrooms. Sauté for about eight minutes, or until the vegetables start to wilt and turn golden in spots. Stir the vegetables occasionally to ensure even cooking and prevent burning.
Step 4: Create the sauce. Sprinkle the flour, cayenne pepper, thyme, salt, and pepper over the vegetables. Stir well to coat and cook for 30 seconds. This step helps to create a roux, which will thicken the sauce. Add the chicken stock and stir well to coat the vegetables with flour. Bring this to a boil, stirring constantly to prevent lumps from forming. Add the shredded chicken and return the mixture to a boil. Reduce the heat to medium-low and simmer for 15-20 minutes, or until the carrots and sweet potato have started to soften. Stir occasionally to prevent sticking.
Step 5: Preheat the oven to 350°F (175°C). While the sauce is simmering, preheat your oven to the specified temperature. This ensures that the oven is ready when you’re ready to bake the casserole.
Step 6: Add the finishing touches. Add the frozen peas, minced parsley, and heavy cream to the chicken and vegetable mixture. Bring this to a simmer, stirring occasionally. Taste and adjust the seasoning as needed. If you prefer a thicker sauce, you can simmer it for a few more minutes until it reaches your desired consistency.
Step 7: Assemble the casserole. Use a ladle to transfer the chicken pot pie base to a 9×13-inch casserole dish. Ensure that the base is evenly distributed in the dish for uniform baking.
Step 8: Prepare the phyllo dough topping. Lay the phyllo dough on a flat surface and cover it with a damp towel or paper towel so it doesn’t dry out. Phyllo dough dries out quickly, so keeping it covered is essential. Brush one piece of dough at a time with the remaining olive oil and then crush the dough with your hand, like a piece of paper. Lay the crushed dough on top of the casserole. Repeat with the remaining dough. You should fit 12-15 pieces of phyllo dough over the casserole, creating a beautiful, rustic topping.
Step 9: Bake the casserole. Bake for 30-35 minutes, or until the phyllo dough is light golden brown and crispy. Keep an eye on the casserole during the last few minutes of baking to prevent the phyllo dough from burning.
Cooking Rating:
- Difficulty: Medium
- Prep Time: 30 minutes
- Cook Time: 1 hour
- Total Time: 1 hour 30 minutes
Serving Suggestions:
This Chicken Pot Pie Casserole is a complete meal on its own, but it can be served with a simple side salad for a lighter option. A crisp green salad with a vinaigrette dressing would be a perfect complement to the richness of the casserole. You can also serve it with a side of crusty bread for soaking up the delicious sauce.
Tips:
- To save time, use pre-cooked rotisserie chicken instead of poaching the chicken yourself.
- Feel free to substitute other vegetables, such as green beans, corn, or potatoes.
- If you don’t have phyllo dough, you can use puff pastry or a traditional pie crust.
- For a richer flavor, use bone-in chicken thighs instead of chicken breasts.
- The casserole can be assembled ahead of time and stored in the refrigerator for up to 24 hours before baking.
- To prevent the phyllo dough from burning, you can tent the casserole with aluminum foil during the last few minutes of baking.
Nutritional Information:
- Calories: Approximately 450-550 per serving (depending on portion size and specific ingredients)
- Protein: 30-40 grams per serving
- Sodium: 400-600 mg per serving (depending on the chicken stock used)
Conclusion
This Chicken Pot Pie Casserole is a comforting and delicious dish that’s perfect for any occasion. With its flaky phyllo dough topping, tender chicken, and hearty vegetables, it’s sure to be a crowd-pleaser. Whether you’re looking for a cozy weeknight dinner or a special meal to share with friends and family, this casserole is a guaranteed hit. Enjoy the process of creating this masterpiece and savor every bite! This recipe is a testament to how simple ingredients, when combined with care and attention, can result in an extraordinary culinary experience.
Questions and Answers about this Recipe:
Q1: Can I make this casserole ahead of time?
A: Yes, you can assemble the casserole ahead of time and store it in the refrigerator for up to 24 hours before baking. This is a great option if you’re short on time during the week. Just be sure to cover the casserole tightly with plastic wrap to prevent the phyllo dough from drying out. When you’re ready to bake it, add a few extra minutes to the baking time to ensure that the filling is heated through.
Q2: Can I freeze this casserole?
A: While you can freeze the casserole, the texture of the phyllo dough may change slightly. If you want to freeze it, it’s best to do so before baking. Wrap the assembled casserole tightly in plastic wrap and then in aluminum foil. It can be stored in the freezer for up to 2 months. When you’re ready to bake it, thaw it overnight in the refrigerator and then bake as directed.
Q3: What can I substitute for the heavy cream?
A: If you’re looking for a lighter option, you can substitute the heavy cream with half-and-half or milk. However, keep in mind that the sauce will be less rich and creamy. You can also use a plant-based cream alternative, such as cashew cream or oat cream, for a dairy-free option.
Q4: Can I use different vegetables in this casserole?
A: Absolutely! This recipe is very versatile, and you can easily substitute other vegetables to suit your preferences or what you have on hand. Green beans, corn, potatoes, and parsnips are all great additions. Just be sure to cut the vegetables into similar sizes so that they cook evenly.
Q5: How do I prevent the phyllo dough from burning?
A: To prevent the phyllo dough from burning, you can tent the casserole with aluminum foil during the last few minutes of baking. This will help to shield the dough from the direct heat and prevent it from becoming overly brown. You can also brush the phyllo dough with a mixture of melted butter and olive oil instead of just olive oil, as the butter will help to prevent it from drying out too quickly.
