Chicken Vegetable Casserole (Printable)
Tender chicken and vegetables baked under a golden, flaky crust with creamy sauce.
# What You'll Need:
→ Chicken & Broth
01 - 3 cups cooked chicken breast, shredded or diced
02 - 2 cups low-sodium chicken broth
→ Vegetables
03 - 1 cup frozen peas
04 - 1 cup diced carrots
05 - 1 cup diced celery
06 - 1 small yellow onion, finely chopped
→ Sauce
07 - 4 tablespoons unsalted butter
08 - 1/3 cup all-purpose flour
09 - 1 cup whole milk
10 - 1/2 teaspoon salt
11 - 1/4 teaspoon black pepper
12 - 1/2 teaspoon dried thyme
13 - 1/2 teaspoon garlic powder
→ Crust
14 - 1 sheet refrigerated pie dough or equivalent homemade dough
15 - 1 egg, beaten (for egg wash)
# How To Make It:
01 - Preheat oven to 400°F. Lightly grease a 9x13-inch baking dish.
02 - In a large skillet over medium heat, melt butter. Add onion, carrots, and celery; sauté 5–6 minutes until softened.
03 - Stir in flour and cook, stirring constantly, for 1 minute to form a roux.
04 - Gradually whisk in chicken broth and milk. Add salt, pepper, thyme, and garlic powder. Simmer, stirring, until sauce thickens, about 3–4 minutes.
05 - Fold in shredded chicken and peas. Remove from heat.
06 - Transfer mixture evenly into prepared baking dish.
07 - Unroll pie dough over filling, trimming excess. Cut small slits in crust to vent.
08 - Brush crust with beaten egg for a golden finish.
09 - Bake 35–40 minutes until crust is golden brown and filling is bubbling.
10 - Allow casserole to rest 10 minutes before slicing and serving.
# Tips from dashanddishes:
01 -
- It's a one-dish meal that feels restaurant-quality but comes together in your own kitchen without fuss.
- The flaky crust hiding a creamy, vegetable-packed filling makes people think you've been cooking all day.
- Leftovers taste even better the next day, and it freezes beautifully for future dinner emergencies.
02 -
- Whisk your broth and milk in slowly—dumping it all at once almost always means lumps that no amount of stirring will fix, so take the extra 30 seconds to do it right.
- Don't skip letting the casserole rest after baking; cutting into it too soon turns your beautiful filling into soup.
- If your crust starts browning too fast before the filling is done, loosely tent it with foil for the last 10 minutes.
03 -
- Toast your vegetables for an extra minute after sautéing them to deepen their flavor and prevent them from releasing too much water into the filling.
- Warm your milk slightly before whisking it in—it incorporates smoother and prevents temperature shock from making the sauce seize up.