– Delicious. All of the traditional flavors of chicken pot pie baked into a super easy casserole.
– Comforting. An incredibly filling meal that will remind you of a meal your grandma used to cook.
– Budget-friendly. Use some inexpensive ingredients to make a dinner that can easily feed a crowd.
Melt butter in a 3-quart pot over medium heat. Add onions, celery, and garlic and sauté for 2 minutes until the onion is translucent. Add chicken, carrots, peas, broth, salt, pepper, and dried thyme.
Cook for 10 minutes until the vegetables have cooked through. In a slow, steady stream, pour in the heavy whipping cream. Sprinkle the cheddar cheese and stir to mix. Allow the soup to simmer gently for 5 minutes and then serve hot.
Place your prepared filling into a casserole dish. Lay the sheet of refrigerated pie dough over the top of your filling. Secure the edges of the pie crust to the casserole dish. Use egg wash to gently brush the top of the pie crust.