Baked Chicken Pot Pie Casserole with Flaky Pie Crust Topping | FUELING A SOUTHERN SOUL

This chicken pot pie casserole with a flaky pie crust topping is the answer to your Southern food cravings. With simple ingredients like chicken breast and frozen peas and carrots, topped with a homemade pie crust, and baked in the oven for 30 minutes, this dish will bring warmth to your soul. Perfect for weeknight family dinners when you need a little Southern comfort in your life.

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Ingredients
3 Tablespoons Butter
1 Medium Sized Onion - diced
1 Cup Celery - diced
2-3 Garlic Cloves - minced
3 Tablespoons Flour
1 ½ Cups Whole Milk
1 ½ Cups Chicken Broth
¾ Teaspoon Salt
½ Teaspoon Thyme
½ Teaspoon Basil
½ Teaspoon White Pepper
¼ Teaspoon Pepper
⅛ Teaspoon Nutmeg
3 Cups Cooked Chicken Breast (3 large breasts or roughly 2 pounds) - cubed
1 Cup Frozen Peas and Carrots
1 Homemade Pie Crust (or storebought)
1 Egg - for egg wash

Directions
Preheat the oven to 375 degrees.
Place a large pot on the stove over medium heat. Add in butter, onion, and celery. Saute until the onions are soft, about 5 minutes. Add in the garlic and saute for another 5 minutes, or until everything is soft and fragrant.
Add in flour and mix thoroughly - stir for 2-3 minutes making a thick coating on the vegetables.
Slowly pour in ½ cup of milk and mix, combining the flour and veggie mixture well. Add in the rest of the milk and chicken broth. Stir to make sure no clumps are present.
Turn on medium-low heat. Add in all of the spices, cooked chicken, and frozen veggies. Give it a good stir and let it simmer for 5 minutes.
Pour into a greased 9x9 baking dish. Top with pie crust and crimp around the edge of the baking dish to seal. Cut a couple of small slits in the top for steam to escape and brush gently with an egg wash.
Bake for 35-40 minutes and until the crust is golden brown and the filling is bubbly. Remove and let cool for 10 minutes before serving.