Homemade - Dinner - Chicken Pot Pie Casserole

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Nutritional Info
  • Servings Per Recipe: 16
  • Amount Per Serving
  • Calories: 279.9
  • Total Fat: 11.6 g
  • Cholesterol: 41.1 mg
  • Sodium: 316.2 mg
  • Total Carbs: 25.5 g
  • Dietary Fiber: 1.9 g
  • Protein: 18.4 g

View full nutritional breakdown of Homemade - Dinner - Chicken Pot Pie Casserole calories by ingredient
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This is made in a large cassarole dish and is very solid and filling. When made weighs about 10 lbs. This is made in a large cassarole dish and is very solid and filling. When made weighs about 10 lbs.
Number of Servings: 16


    2 c sifted flour
    .5 c veg oil
    .5 c milk
    1 tsp salt

    Aromatics -
    1 med. Onion chopped, sauted
    3 cloves garlic,
    1 c. celery with leaves
    Fillers -
    4-6 small red potatoes (microwaved with holes forked in them)
    16 oz chicken breasts, bnls skinless (sauted)
    2 c. frozen veg (thawed in colander to remove excess water)
    Any other left over, chicken pot type veg. 1 cup.

    Sauce - Make a roux in pan with some flour and milk.
    2 c chicken stock
    .25-.50 c. flour
    1 c. evaporated milk


Heat pan. Add 1 TB of oil, add chicken (can be frozen), lid and reduce heat. Cook till done thru. Remove and cover.

Heat pan again. Add 1 Tb of oil, add aromatics - onion, celery, garlic. Cook till translucent, lightly browned, and reduced in volume.

--While waiting for the onion to do it's thing, start your dough...Easy peasy. Sift flour in bowl (2 c - 2 c 3/4), add salt, pour oil and evaporated or regular milk in well in middle, like making pizza dough or bread. At this point, if you like oregano or sage in your dough, add it. Stir with fingers to combine slightly, will look marbled. Do not over mix. Seriously! Separate into 1/3 and 2/3 amounts and put in baggies, form into disks and put into fridge. Rest there until you have already combined filling.

--Start oven at 350.

Add in other chopped veg, potatoes, and saute till heated thru and taking on some color. Remove all veg from pan to chicken plate and cover. At this time shred chicken, do not chop, into bite sized pieces.

To pan add 1 Tb of oil. Heat and sprinkle flour enough to combine to make paste. Cook paste at low heat for 1 min. Add Evaporated milk 1 cup, and chicken stock 2 cups. Whisk in pan. Try to pull up cooked bits from bottom of pan. Sprinkle in favorite seasonings. Oregano, cracked pepper, red pepper flakes, dill, thyme, caraway...whatever you like (more like, whatever you have.) Cook, simmer...till thickened.

Pour sauce when thickened over veg and shredded chicken. Mix to combine. Taste it here, because you can't go back after it is inside the cassarole. Add salt, pepper, spices to your taste. I usually put in a good amount of smoked sweet paprika at this point. (1 tsp.) Hide filling from family, important step here. Let sit covered, the tastes will meld together.

---Wet down your counter, put down two pieces of cling wrap or plastic side by side, bigger than your cassarole dish. This is the area where we will roll out the dough. Place one disk of dough in the middle of the area. Cover with another layer of clingwrap that is side by side. Start rolling. This dough can be very, very thin. Better texture if it is. It holds together really well after it is cooked, but delicate before hand. Roll until it is big enough to come up on sides of cassarole dish. Tricky part...lift the bottom cling layer up off the counter, and slide your arms under it, place over cassarole dish and carefully work the plastic wrap bottom layer off. If you are good at flipping the whole thing over, do that...Remove the top cling after it is in place. Now, your room temp filling goes in the cassarole.

Repeat dough rolling steps for topper. Crimp edges. Poke some holes in the top for steam and slide the whole thing into the oven. Egg wash looks nice on top of this cassarole. Cook till bubbly at holes and browned on top.

Number of Servings: 16

Recipe submitted by SparkPeople user DHALYIA.

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