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There are few people (vegetarians aside) who don’t love a good chicken pot pie. Chunks of tender chicken (try Slow Cooker Shredded Chicken!), copious amounts of vegetables, all bound together with an savory sauce. Very satisfying comfort food.
This pot pie casserole a true hodgepodge of ingredients, in the best possible sense, enveloped in an only slightly creamy sauce that brings it together into a kind-of-rich-and-kind-of-light-at-the-same-time filling. There are a lot of vegetables, so it’s a true one dish meal.
Chicken Pot Pie with Hash Brown Topping
And instead of the traditional crust, crispy but tender shredded potatoes top this casserole. If you prefer to use frozen hash browns instead of shredding your own potatoes that is a great shortcut.
Chicken Pot Pie Cassserole
This recipe is made in a 13 x 9 baking pan or casserole, because I like to make everything in copious amounts, as you may have noticed by now. Cut the recipe in half and make it in a deep-dish 9-inch pie pan if you don’t have a big crowd or a desire for leftovers. But by the way, I just don’t get no desire for leftovers.
Hashbrown Chicken Vegetable Pot Pie Casserole: Chunks of tender chicken, copious amounts of vegetables, all bound together with an savory sauce.
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You can toss everything together right in the 13×9-inch pan, so save washing a bowl. The ingredients are cooked in stages, so that everything can get to the right texture, but you just use one skillet on repeat, so you don’t end up with a sinkful of dishes.
Hello, comfort food. Leftovers will be fought over the next day.
If you prefer to use frozen hash browns instead of shredding your own potatoes that is a great shortcut.
More Family-Friendly Casserole Recipes:
- Southwest Quinoa Casserole
- Cheesy Jambalaya and Cajun Sausage Bake
- Creamy Garlic Parmesan Chicken and Potatoes
- One-Skillet Beefy Enchilada Casserole
- Classic Cheesy Beefy Lasagna
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Hashbrown Chicken Vegetable Pot Pie Casserole
Ingredients
- 4 tablespoons extra-virgin olive oil , divided
- 1 tablespoon minced garlic
- 1 onion , chopped
- 2 cups diced red or white potatoes
- 1 cup sliced carrots
- ½ cup chopped celery
- 4 cups roughly chopped broccoli florets and stems
- Kosher salt and freshly ground black pepper , to taste
- 4 cups chicken or vegetable broth , preferably low-sodium
- 1 cup fresh or frozen peas
- 1 cup fresh or frozen corn kernels
- 1 ½ cups (an 8-ounce package) sliced mushrooms
- 1 tablespoon minced fresh rosemary or 1 teaspoon crumbled dried rosemary
- 3 tablespoons unsalted butter
- ½ cup all-purpose flour
- 4 cups cubed or shredded cooked chicken
- ½ cup heavy (whipping) cream or half-and-half
- ½ cup chopped fresh flat-leaf parsley
- 2 large Idaho (all-purpose) potatoes (about ¾ pound) , peeled and grated (see Note)
Instructions
- Preheat the oven to 375°F.
- Heat 1 tablespoon of the olive oil in a very large skillet, Dutch oven, or wok over medium-high heat. Add the garlic, onions, potatoes, carrots, and celery and sauté to soften for 4 minutes. Add the broccoli, season with salt and pepper, and sauté until the vegetables are coated with the onion mixture, 1 minute. Add ½ cup of the broth, stir, and cover. Simmer until all of the vegetables are just crisp-tender and the liquid is mostly evaporated, about 3 minutes. Stir in the peas and the corn. Transfer the entire mixture to a 13×9 inch pan. Return the skillet to the stove.
- Heat another 1 tablespoon olive oil in the pan over medium-high heat. Add the mushrooms and rosemary and sauté until the mushrooms are golden brown, 5 minutes. Add them to the vegetable mixture and return the pan to the stove.
- Melt the butter in the pan over medium heat. Whisk in the flour and whisk occasionally until it turns blond in color, about 3 minutes. Add the remaining 3 1/2 cups broth and bring to a simmer over high heat. Lower the heat back to medium and simmer, whisking occasionally, until the sauce has thickened, about 3 minutes. Season with salt and pepper, stir in the chicken, cream and parsley, and cook for 3 minutes more. Pour the sauce over the vegetable mixture and stir so that everything is well combined.
- Place the shredded potatoes in a clean dish towel and twist and squeeze over the sink to remove as much water as possible from the potatoes. In a medium sized bowl toss the shredded potatoes with the remaining tablespoon of oil, and season with salt and pepper. Evenly distribute the potatoes over the casserole.
- Bake for 30 minutes until the potatoes are tender and golden brown browned on top. Serve hot. Spoon the casserole onto plates, making sure each serving has some of the potato topping.
Notes
- If you prefer to use frozen hash browns instead of shredding your own potatoes that is a great shortcut.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
