Chicken Pot Pie Casserole

Chicken Pot Pie Casserole

Ingredients:

• 9-inch pie crust
• 4 Tbsp. butter
• 2 Tbsp. olive oil
• 2 carrots peeled and diced
• 2 ribs celery diced
• 1 onion peeled and minced
• 2 cloves garlic minced
• 3 cups cubed cooked chicken
• 4 oz. mushrooms, cleaned and diced
• 1 cup frozen peas, thawed
• ¼ cup flour
• 2 cups chicken broth
• ¼ cup white wine
• 1 cup heavy cream
• ½ tsp. kosher salt
• 1 tsp. ground black pepper
• ½ tsp. dried thyme
• ¼ tsp. ground basil
• 1 large egg beaten slightly with 1 tsp. water

Directions:

1. Preheat oven to 375 F and spray a 2-quart round casserole dish with nonstick spray. Set aside.
2. Allow pie crust to warm at room temperature for 15 to 20 minutes before rolling out.
3. Heat butter and olive oil for a few minutes. Add diced carrots and celery and cook for 3 minutes. Add minced onions and cook until onions are clear. Add minced garlic and cook for 30 seconds more. Add the cubed, cooked chicken, diced mushrooms and peas and cook for 1 minute.
4. Sprinkle vegetables and chicken with the flour and cook for 3 minutes, stirring continuously. Stir in chicken broth and scrape the bottom of the pan to deglaze. Pour in the white wine and cream. Stir well. Season to taste with salt and add pepper, thyme and basil. Stir well and continue to cook until thickened to a thick-stew consistency.
5. Pour chicken stew mixture into the prepared casserole dish.
6. Roll the pie crust to ¼-nch thickness and drape it over the chicken stew mixture, and trim or crimp in the sides.
7. Combine egg and water and brush the pastry with the egg mixture.
8. Bake on the center rack of the oven for 35 to 45 minutes, or until the top is golden brown.