While this traditional home cooking is one that you can easily find pre-made in virtually any kind of grocery store freezer aisle, we highly believe that making your own chicken casserole is more than worth it. This relaxing meal stands for the marriage of a flaky, buttery crust with chopped chicken, onions, carrots, and peas in a completely creamy sauce.
If you’re seeking the simplest feasible weeknight supper, consider making sure aspects of the pie beforehand; it will make the entire procedure feel so much smoother. The most effective part? You can even make the entire meal beforehand, simply heating it up when you prepare to go into a dish of relaxing goodness. Keep reading on for all of our leading tips on exactly how to make this winter dinner staple:
The best pie crust for chicken casserole:
It’s easy to make and results in the excellent flaky, buttery pie crust to couple with our filling. If you remain in a pinch, don’t worry – store-bought will additionally work just great.
Wondering just how to avoid the bottom crust from ending up being soaked? Everything depends upon the filling– it can’t be soupy. Rather, it ought to be thick when it comes off the range. Way too much broth and you’ll run the risk of it seeping with your crust before it’s baked.
The filling:
Accomplishing a thick filling. We use an enough amount of flour in our recipe to accomplish a thick, luscious filling. We prefer a thicker filling not only due to the structure, yet also to prevent our crust from coming to be soaked. If you favor your filling to be a little thinner, start with much less flour, after that add as needed.
Below the chicken breasts. A range of healthy protein belows work wonderfully in this recipe. We like turning to rotisserie chicken, however you can also make use of cooked diced turkey breast instead (à la turkey pot pie).
Make it in advance:
This comfy recipe is just one of the most convenient to make ahead of time. First, prepare the pie crust per recipe directions, and squash right into a disk rather than roll it out. Cover it securely in plastic wrap and cool for up to 3 days or freeze for approximately 3 months. If icy, let it thaw in the refrigerator before rolling out. Next off, you can prep the chicken up to 2 days before making the pie: Just bake, trendy, and refrigerate. Ultimately, make the filling up to 1 day beforehand. Allow it awesome, after that shop in a closed container in the fridge. When you’re ready to offer, just integrate all of your aspects and bake.
Storage space and freezing:
Newly baked, chicken pot pie will last up to 5 days in the fridge covered firmly with cling wrap or stored in an impermeable container. Additionally, you can freeze an entire baked or unbaked chicken pot pie covered snugly in plastic wrap for up to 2 months.
Made this recipe? Let us recognize exactly how it went in the remarks listed below!
YIELDS: 6 – 8 serving (s)
PREP TIME: 30 mins
COMPLETE TIME: 1 human resources 45 minutes
CAL/SERV: 987
Ingredients
CRUST
- 3 c. (360 g.) all-purpose flour, plus a lot more for surface area
- 1 c. (2 sticks) saltless butter, cut into 1/2″ pieces
- 1 tsp. baking powder
- 1 tsp. kosher salt
FILLING
- 1/2 c. (1 stick) unsalted butter, plus a lot more for dish
- 1 medium yellow onion, carefully sliced
- 2 big carrots, peeled, carefully sliced
- Kosher salt
- 3 cloves garlic, finely chopped
- 1/2 c. all-purpose flour, plus extra for surface area
- 3 c. low-sodium chicken brew
- 1/4 c. whipping cream
- 1 c. frozen peas
- 4 boneless, skinless chicken busts, poached, cut into dices
- 2 tablespoon. chopped fresh parsley.
- 2 tsp. sliced fresh thyme leaves
- Fresh ground black pepper
- 1 huge egg, gently beaten
- Flaky sea salt
Directions
CRUST
Step 1
Separately freeze flour and butter 30 minutes.
Step 2
In a big food mill, pulse flour, baking powder, and kosher salt until incorporated. Add butter and pulse up until pea-sized and some a little larger pieces develop. With the motor running, slowly pour in 1/2 mug ice water, 1 tablespoon each time, up until dough just collaborates and is moist however not damp and sticky (examination by squeezing some with your fingers).
Step 3
Turn out dough onto a lightly floured surface. Type into 2 rounds, then flatten right into 2 discs (make sure there are no/minimal cracks). Cover with plastic wrap and refrigerate at least half an hour or as much as 3 days.
FILLING
Step 1
In a huge pot over tool heat, thaw butter. Add onions and carrots and cook, stirring sometimes, up until veggies are beginning to soften, concerning 10 mins. Stir in garlic, then stir in flour and cook, mixing continuously, until mix turns golden and is beginning to bubble, regarding 3 minutes. Gradually whisk in broth. Offer a boil and chef, stirring occasionally, till enlarged, regarding 5 minutes.
Step 2
Remove from heat and stir in cream, then add chicken, peas, parsley, and thyme; period with kosher salt and pepper. Let cool.
Step 3
Area a shelf in center of oven; preheat to 375 °. On a gently floured surface area, roll out one disc of dough to a huge round regarding 1/4″ thick. Transfer to a deep 9″ pie recipe, after that add filling. Turn out 2nd disc of dough to a huge round regarding 1/4″ thick. Arrange in addition to filling. Press edges of leading and bottom dough rounds with each other. Making use of a sharp blade or kitchen area shears, trim edges of dough, leaving regarding 1/4″ overhang. Fold excess dough underneath dough on top rim of pie plate. Making use of clean fingers, crimp to seal.
Step 4
Brush top of dough with egg clean. Utilizing a paring knife, cut 4 small slits into top of crust. Sprinkle with sea salt.
Step 5
Bake casserole up until crust is golden brown, regarding 45 minutes. Allow cool at least 15 mins before serving.