This Creamy White Wine Chicken Pot Pie Casserole is a cozy dish that warms the heart. Loaded with tender chicken and colorful veggies, it’s baked in a creamy sauce and topped with a flaky crust!
I love how it’s like a hug in a bowl! It’s easy to prepare, and the smell while it bakes is just heavenly. Perfect for sharing on chilly evenings—who wouldn’t want a slice of that? 😄
Key Ingredients & Substitutions
Cooked Chicken: Use rotisserie chicken for convenience or leftover poached chicken. If you’re looking for a lighter option, try using turkey instead! It’s flavorful and just as good.
White Wine: A dry white wine like Sauvignon Blanc or Chardonnay gives depth to the dish. If you don’t want to use wine, replace it with another cup of chicken broth or a splash of lemon juice for acidity.
Heavy Cream: This is essential for creaminess, but you can substitute half-and-half or even coconut milk for a lighter or dairy-free version. I find that it changes the flavor a bit, but still delicious!
Vegetables: Customize with your favorite veggies! Corn, green beans, or even mushrooms work great. Just remember to keep the total amount of veggies balanced with the amount of sauce so it doesn’t get too dry.
How Do You Make a Thick, Creamy Sauce?
Getting the sauce just right can be tricky, but it’s key for a delicious casserole. Follow these steps:
- Start by cooking the onions, carrots, and celery until soft; this builds flavor.
- Add the flour and cook it briefly to eliminate the raw taste, creating a roux.
- Whisk in the wine and chicken broth gradually—this prevents lumps! Bring to a gentle simmer.
- Once thickened, stir in the heavy cream for that creamy richness.
Remember, patience is key. Taking your time will yield a smooth, velvety sauce that perfectly coats your ingredients! Enjoy making your casserole!
Creamy White Wine Chicken Pot Pie Casserole
Ingredients You’ll Need:
- For the Filling:
- 3 cups cooked chicken, shredded or diced (rotisserie or poached)
- 2 tablespoons unsalted butter
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 1 cup carrots, diced
- 1 cup celery, diced
- 1 cup frozen peas
- 1/4 cup all-purpose flour
- 1 cup dry white wine (such as Sauvignon Blanc or Chardonnay)
- 2 cups chicken broth
- 1/2 cup heavy cream
- 1 teaspoon dried thyme (or 1 tbsp fresh thyme leaves)
- Salt and freshly ground black pepper to taste
- For the Crust:
- 1 package refrigerated pie crusts or puff pastry sheets (enough to cover top)
- 1 egg, beaten (for an egg wash)
- Optional Garnish:
- 1 tablespoon fresh parsley, chopped (for garnish)
How Much Time Will You Need?
This delightful casserole takes about 15 minutes to prep and an additional 30 minutes to bake. With a total of approximately 45 minutes, you’ll have a warm and comforting meal ready to enjoy in no time!
Step-by-Step Instructions:
1. Preheat and Prepare:
Start by preheating your oven to 375°F (190°C). This will ensure it’s hot and ready for your casserole once you’ve assembled it!
2. Cook the Veggies:
In a large skillet or saucepan, melt the unsalted butter over medium heat. Add the chopped onions, diced carrots, and celery, cooking them until they soften. This should take about 5-7 minutes. When the veggies are soft, toss in the minced garlic and cook for an additional minute to bring out its fantastic aroma.
3. Make the Sauce:
Sprinkle the flour over the softened vegetables. Stir continuously for about 2 minutes to form a roux. This will help thicken your filling. Gradually whisk in the dry white wine and chicken broth, making sure to eliminate any lumps. Keep stirring until the mixture begins to simmer and thicken, which should take around 5 minutes.
4. Combine the Filling:
Once the sauce is thickened, stir in the heavy cream, dried thyme, salt, and pepper to taste. Next, add the cooked chicken and frozen peas. Mix everything until well combined, and then remove the skillet from the heat.
5. Transfer to Casserole Dish:
Pour the creamy chicken mixture into a lightly greased 9×13-inch casserole dish. Spread it out evenly so every bite is packed with the good stuff!
6. Top with Crust:
Roll out your pie crust or puff pastry to fit over the dish. Lay it over the filling, pressing the edges down to seal them. Don’t forget to cut a few small slits in the crust to allow steam to escape—this way, it won’t bubble over!
7. Bake it:
Brush the top crust with the beaten egg—it’ll give it that lovely golden-brown finish. Place the casserole in the preheated oven and bake for about 25-30 minutes, or until the crust is perfectly golden and the filling is bubbly.
8. Serve and Enjoy:
Once baked, let the casserole rest for 5-10 minutes before serving. This will help the filling set a little. Garnish with freshly chopped parsley if you like, and enjoy each comforting bite of this delicious dish!
Enjoy your comforting Creamy White Wine Chicken Pot Pie Casserole!
FAQ for Creamy White Wine Chicken Pot Pie Casserole
Can I Use Leftover Turkey Instead of Chicken?
Absolutely! Leftover turkey works wonderfully in this casserole. Just shred it and use it in place of the chicken for a delicious variation!
What If I Don’t Have White Wine?
No worries! You can substitute the white wine with an extra cup of chicken broth or use a splash of white vinegar mixed with water. This will help keep the acidity balanced in the dish without altering the flavor too much.
How Can I Make This Recipe Gluten-Free?
To make this casserole gluten-free, simply replace the all-purpose flour with a gluten-free flour blend or cornstarch for thickening. Also, ensure your pie crust or puff pastry is labeled gluten-free.
How Should I Store Leftovers?
Store any leftover casserole in an airtight container in the refrigerator for up to 3 days. Reheat it in the microwave or oven until warmed through, adding a splash of broth or cream to keep it moist while reheating.
