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Chicken Pot Pie Casserole
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Ingredients
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Step by step
Method
6 steps
- 1
Put the chicken and broth in a saucepan and bring it to a very gentle bubble. Cook about 15 minutes, until the chicken reaches 165°F, then rest it 5 minutes and shred or cube it. Save the broth.
- 2
Melt the butter in a wide skillet over medium heat. Cook the onion, carrots, and celery for about 6 minutes, until the edges soften. Add the garlic, herbs, Worcestershire, and Dijon and cook 2 minutes, until fragrant.
- 3
Stir in the flour and cook 2 minutes. Add the reserved broth in small splashes, then the cream, stirring until smooth. Add the bouillon and potatoes, bring to a gentle simmer, and cook uncovered about 20 minutes, until the potatoes are fork-tender.
- 4
Stir in the peas and chicken and simmer 3 minutes. Transfer the filling to a greased 9-by-13-inch baking dish and heat the oven to 400°F.
- 5
For the topping, mix the flour, baking powder, baking soda, and salt. Cut in the cold butter until coarse crumbs form, then stir in the sour cream and milk just until a crumbly dough comes together. Scatter pieces over the filling and brush with the beaten egg mixed with milk.
- 6
Bake uncovered about 30 minutes, until the topping is golden and a toothpick comes out clean. Rest 5 minutes so the gravy can settle before scooping.