Ingredients:

  • 2 tablespoons (30 ml) unsalted butter
  • 1 medium yellow onion, chopped (approx. 1 cup)
  • 2 carrots, peeled and diced (approx. 1 cup)
  • 2 celery stalks, diced (approx. 1 cup)
  • ½ cup (60g) all-purpose flour
  • 3 cups (710 ml) chicken broth
  • 1 cup (240 ml) whole milk
  • 1 teaspoon dried thyme
  • ½ teaspoon dried sage
  • ½ teaspoon salt, or to taste
  • ¼ teaspoon black pepper, or to taste
  • 2 cups (approx. 300g) cooked chicken, shredded (rotisserie chicken is perfect!)
  • 1 cup (approx. 150g) frozen peas
  • 1 cup (approx. 150g) frozen corn
  • 1/2 cup (60g) cooked cubed potatoes (Optional)
  • 1 sheet (14.1 oz/400g) refrigerated pie crust, thawed (Option 1)
  • 8 oz (225g) egg noodles, cooked according to package directions (Option 2)

Instructions:

  1. Sauté onion, carrots, and celery in butter until softened.
  2. Whisk in flour and cook briefly. Gradually whisk in chicken broth and milk. Bring to a simmer, stirring constantly, until thickened.
  3. Stir in thyme, sage, salt, and pepper. Add cooked chicken, peas, corn, and potatoes (if using).
  4. Pour the filling into the baking dish or toss in cooked noodles if following the noodle base method.
  5. Roll out the pastry crust and place it over the filling. Cut slits in the crust to vent steam. (If using noodle base, toss the filling into the cooked noodles and continue to bake.)
  6. Bake at 375°F (190°C) for 35-40 minutes, or until the crust is golden brown and the filling is bubbly. If following the noodle base method, bake until everything is heated and slightly browned.
  7. Let cool for a few minutes before serving this chicken pot pie casserole.