When it’s rainy and cold outside. When winter has you in its icy cold grip. When the days are dark, dreary and grey. When only comfort food will do. That’s when you need to whip out this recipe! This is the ultimate comfort food! Chicken Pot Pie served over a bed of creamy mashed potatoes, oh my! Does it get any more comfortie than that? I think not!
This recipe is adapted from the Joanna Gaines’ cookbook, Magnolia Table. I made it exactly as written the first time, but I have since adapted it over the months to suit our tastes better. I found the sauce to be a bit too thin and runny the first time I made it, so I reduced the amount of chicken broth called for in the original recipe by half. For convenience sake I also substituted with a bag of frozen peas and carrots instead of using fresh. I also added sliced mushrooms, because I’m a mushroom fanatic. You could easily leave them out if you are not a fan…but why would you do that? Seriously…mushrooms make everything they touch so much better. Oh, and be sure to use the biggest pot you have, this recipe makes a large amount of food! You will have plenty of leftovers even if you are feeding a small army!
This recipe calls for 4 cups cooked chicken. You could use rotisserie chicken or you can cook up chicken breasts and shred them for use in this recipe. Two large chicken breasts yielded 4 cups of cooked meat for me, but the size of the chicken breasts you use will determine if you need to cook up more than two.
Preheat oven to 375°F.
Melt butter in an extra large skillet over medium heat. Add diced onion and cook until onions soften and turn translucent.
Sprinkle flour over the onions in the pan.
Stir cooking the mixture until flour begins to brown lightly. This cooks off the raw flour taste; it’s not a flavor we want in this pot pie.
Stir in the chicken broth and stir until smooth and combined with the flour/onions.
Add cream of chicken soup and whisk to combine. Whisk until mixture is smooth.
Add drained sliced mushrooms. Stir to combine.
Add peas and carrots. No need to thaw them, you can toss them in frozen. Stir to combine.
Add diced chicken and stir to combine.
Taste and season with salt and pepper.
Remove from heat and transfer the mixture into a deep sided 13×9 inch oven safe casserole dish.
Unroll crescent roll dough onto a flat work surface. Gently pinch seams together.
Lay the dough on top of chicken filling along one long edge.
Unroll second tube of cresent roll dough and pinch seams together on one half of the dough forming a long narrow rectangle.
Lay this half sheet of dough over the remaining exposed chicken filling in the casserole dish. Tuck the edges of the dough under along the edges as needed to completely cover the filling.
Baste the crust with the beaten egg.
Bake at 375 degrees for 20-30 minutes. Once the filling bubbles up along the sides and the crust is nicely browned, remove from the oven and let it rest for 10 minutes before serving.
TIP: Place casserole dish on a cookie sheet to catch any drips and keep your oven clean.
Once the casserole goes into the oven, you have just enough time to whip up a big batch of mashed potatoes. Learn How to Make the World’s Creamiest, Fluffiest Mashed Potatoes.
Serve chicken filling over a bed of creamy mashed potatoes and top each serving with a portion of the crust.
Resist the urge to dive into the gravy for a swim. Oh my this is so stinking good!!!
Round out the meal and serve with a Rich & Creamy Caesar Salad With Crisp, Garlicky Toasted Croutons. This is the best Caesar salad you will ever eat! Guaranteed!!!
Let me know if you give any of these recipes a try. I think you will enjoy them. Chicken Pot Pie served over mashed potatoes and with a crisp, creamy Caesar salad is one of our favorite meals during the cold winter months! I bet it will become one of your favorite meals too!!!
Post updated 1/20/2020.
Chicken Pot Pie
Equipment
- 13×9 inch oven safe casserole dish
Ingredients
- 6 tbsp butter
- ½ large onion, finely diced
- ⅓ cup all purpose flour
- 32 oz chicken broth
- 4 cans cream of chicken and mushroom soup
- 6.5 oz can sliced mushroom, drained
- 16 oz frozen peas and carrots
- 4 cups cooked chicken breast, shredded or diced
- salt & pepper, to taste
- 2 tubes Pillsbury crescent rolls
- 1 large egg, beaten
- mashed potatoes
Instructions
- Preheat oven to 375°F.
- Melt butter in an extra large skillet over medium heat.
- Add diced onion and cook until onions soften and turn translucent.
- Sprinkle flour over the onions in the pan and stir cooking the mixture until flour begins to brown lightly.
- Stir in the chicken broth and stir until smooth and combined with the flour/onions.
- Add cream of chicken soup and whisk to combine. Whisk until mixture is smooth.
- Add drained sliced mushrooms. Stir to combine.
- Add peas and carrots. Stir to combine.
- Add diced chicken and stir to combine.
- Taste and season with salt and pepper.
- Remove from heat and transfer mixture into a deep sided 13×9 inch oven safe casserole dish.
- Unroll crescent roll dough onto a flat work surface. Gently pinch seams together.
- Lay the dough on top of chicken filling.
- Unroll second tube of cresent roll dough and pinch seams together on one half of the dough forming a long narrow rectangle.
- Lay this half sheet of dough over the remaining exposed chicken filling in the casserole dish. Tuck the edges of the dough under along the edges as needed to completely cover the filling.
- Baste the crust with the beaten egg.
- Bake in the oven for 30 minutes until crust is golden brown and the filling is hot and bubbly.
- Serve chicken filling over a bed of creamy mashed potatoes and top each serving with a portion of the crust.
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