When I first made this recipe for my family well over a month ago, I knew I had to wait to post it. We will get to why in a minute, but when I tell you, you will appreciate it so much!
I love a good ol' fashion chicken pot pie. Warm, thick filling, flaky crust...we are talking the epitome of comfort food. A classic recipe that has truly withstood the test of time.
And while I have a great recipe for the traditional version, I was in the mood for something a little easier. For years we've also enjoyed a short cut recipe that is topped with biscuits for busy weeknights. So I decided to take the pie version, cross it with the casserole one and wah-lah, something brand new and delicious.
This even comes with a couple short cuts to make dinner time as stress free as possible. You can certainly use a homemade crust you love, but store bought work just fine. Plus, you can prepare the chicken and potatoes earlier in the day, or even the night before to save yourself some time.
I love using the boneless chicken thighs because the are inexpensive AND have great flavor, but if you are a fan of white mean, boneless breasts or tenders would work just as well.
Now, to the reason why I've left this sitting in my drafts folder for weeks? Leftovers. See, while I made this will roasted chicken, your leftover Thanksgiving turkey would be a great substitute. And if you bought extra potatoes and extra veggies for your holiday meal, those could be used up to. You could clean out the fridge post Turkey Day and have a terrific casserole supper all in one shot!
Chicken Pot Pie Casserole
2 lbs boneless chicken thighs
2 TBS olive oil
1/4 c. butter
1/4 c. flour
1 c. milk
1 1/2 c. chicken broth
2 potatoes, peeled, cubed
12 oz. bag frozen peas and carrots
2 frozen pie crusts, brought to room temp
1 egg, beaten
1 TBS water
Dried parsley
Salt and pepper to taste
Preheat oven to 350. Drizzle chicken with olive oil and season with salt and pepper. Roast on a baking sheet for 30 minutes. Cool and dice. Set aside. In a medium pot, cover potatoes with cold water. Bring to a boil and cook until just fork tender, about 10 minutes. Drain and set aside. In a large skillet melt butter. Add flour and stir and cook for 1 minute. Add 1/2 cup milk and 1/2 cup broth, whisking continually while it comes to a boil. Add remaining broth and milk. Season with salt and pepper. Bring to a boil again. Lower heat to simmer and cook 5 minutes. Add cooked chicken, potatoes and frozen veggies. Stir well to combine. Grease 9x13 baking dish. Transfer chicken mixture to dish. Roll out pie crust and cut into 1/4 inch strips. Cover chicken with crust in a lattice pattern. Whisk egg and water together and baste top of crust. Sprinkle with dried parsley. Bake for 45 minutes or until top is golden brown. *NOTE* I cooked both my chicken and potatoes earlier in the day to save steps!
Shared at Weekend Potluck
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