The College Housewife » Recipes » savory » White Wine & Chicken Pot Pie Casserole

White Wine & Chicken Pot Pie Casserole

This creamy white wine and chicken pot pie casserole is made from scratch and topped with puff pastry for the perfect easy, at home recipe.

The filling is made up of hearty winter vegetables like potatoes, carrots and peas that are swimming in an easy and rich white wine cream sauce. Made with rotisserie chicken to cut the cooking time in half! It’s a must make cozy recipe!

Chicken pot pie casserole baked in a white casserole dish and topped with puff pastry.

Why this casserole is so cozy and delicious!

This casserole is the epitome of comfort food. It’s made hearty winter vegetables (2 kinds of potatoes!), a delicious from scratch white wine sauce and topped with easy frozen puff pastry. 

It’s quick and easy! It comes together on the stove top in a few minutes and is baked off to finish. No homemade pie dough lattice, no homemade chicken broth, just easy and delicious ingredients.  

Use some good ole’ rotisserie chicken. Yes, if you’re feeling like Ina, feel free to roast your own chicken but I love the simplicity that rotisserie chicken brings to the recipe. 

This might be the most colorful casserole I have ever made…ever. Filled with green, pink, blue, and orange vegetables, we’ve got most of the rainbow today! I love using hearty root vegetables in the winter, feel free to swap in any of your favorites! 

It’s kind of fancy…This pot pie has a rich, grown up taste going on. It’s perplexed without being complicated and the secret is the wine! Ah, it’s always the wine. A little dry white wine usually, if not almost always, pairs wonderfully with chicken dishes.

You suddenly feel like your classic comfort dish, has taken on this gourmet profile. Give it a spin and let me know what you think! 

A bowl of baby red and purple potatoes.

Ingredients for the casserole! 

For the filling! 
Butter, yellow onion, fresh thyme, garlic, flour, salt, pepper, chicken broth, white wine, half and half, red potatoes, blue or purple potatoes, frozen peas, carrots, and chicken (I use rotisserie!).

*Note! I love using colorful veggies but feel free to swap one of the potatoes with your favorite winter vegetable like parsnips or sweet potatoes!

For the topping!
Frozen puff pastry and a bit of fresh parsley for garnish!

A small bunch of thyme sprigs.

How to make this chicken pot pie from scratch! 

  1. Chop up all your veggies and chicken! Feel free to swap out the potatoes with any other favorite winter root vegetables!
  2. Make the filling: In a large dutch oven or heavy bottom skillet heat to medium heat and add in butter. Once butter has melted add in diced onion, cook until translucent (3-5 mins). Add in thyme, garlic, flour, salt, and cracked pepper and stir until pasty, cook for 1-2 minutes.
  3. Add in chicken broth, and wine to onion mixture. The sauce will thicken up and then add in half and half. If you want to make this without wine just add in more chicken broth to substitute!
  4. Mix sauce with potatoes, frozen peas, carrots and chicken, cook for 5-10 minutes, stirring frequently. 
  5. Transfer to a large greased casserole dish and bake for 25-30 minutes or until the mixture is bubbling and the potatoes are fork tender. 
  6. Remove casserole from oven and top with puff pastry (if desired cut pastry with a circle cookie cutter). Continue to bake the casserole according to pastry package directions.
  7. Let casserole cool for ten minutes and top with chopped parsley. 

A white bowl of chopped red potatoes, purple potatoes, carrots and peas.

A saute pan full of onions.

Let’s talk puff pastry! 

Before baking your creamy chicken pot pie casserole, be sure to thaw out your puff pastry dough!

You don’t want to transfer it directly from the freezer onto the casserole. You can put it in the refrigerator the morning or or night before or leave it out on the counter for a couple of hours. The thawing directions are usually listed according to each package! Give this a read before starting the recipe!

A white casserole dish filled with filling for the chicken pot pie.

Other cozy casserole recipes to try! 

A white casserole dish filled with cooked chicken pot pie with a scoop taken out.

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White Wine & Chicken Pot Pie Casserole

  • Author: Elizabeth Van Lierde
  • Prep Time: 20 mins
  • Cook Time: 45 mins
  • Total Time: 1 hour 5 minutes
  • Yield: 6-8 servings 1x
  • Category: Main
  • Method: Bake
  • Cuisine: American

Description

This creamy white wine and chicken pot pie casserole is made from scratch and topped with puff pastry for the perfect easy, at home recipe.


Ingredients

Scale

1/4 cup of unsalted butter
1/2 white or yellow onion, diced
2 tbsp of fresh thyme sprigs
2 tsp of minced garlic
¼ cup all-purpose flour
1 tsp kosher salt
¼ tsp of freshly cracked pepper
1 ½ cups of low sodium chicken broth
½ cup of dry white wine (such as pinot grigio)
½ cup of half & half
1 1/2 cups diced baby red or gold Yukon potatoes
1 1/2 cups of diced baby blue or purple potatoes
1/2 bag of frozen peas
2 carrots, peeled and diced
2 1/2 cups of cooked chicken, cubed (rotisserie used in this recipe)
1 package/sheet of frozen puff pastry dough, thawed

Italian parsley, chopped (for topping)


Instructions

  1. Preheat oven to 375 degrees Fahrenheit.
  2. Make the filling: In a large dutch oven or heavy bottom skillet heat to medium heat and add in butter. Once butter has melted add in diced onion, cook until translucent (3-5 mins). Add in thyme, garlic, flour, salt, and cracked pepper and stir until pasty, cook for 1-2 minutes.
  3. Add in chicken broth, and wine to onion mixture. Bring mixture to a simmer (5-10) minutes. Sauce will have thickened. Add in half and half and stir. Mix sauce with potatoes, frozen peas, carrots and chicken, cook for 5-10 minutes, stirring frequently. 
  4. Transfer to a large greased casserole dish and bake for 25-30 minutes or until the mixture is bubbling and the potatoes are fork tender. 
  5. Remove casserole from oven and top with 1 sheet of thawed puff pastry (if desired cut pastry with a circle cookie/biscuit cutter). Continue to bake the casserole according to pastry package directions (mine took about 20 minutes) until the pastry is flaky and golden.
  6. Let casserole cool for 5-10 minutes and top with chopped parsley. 

Notes

Note on puff pastry: Be sure to thaw your puff pastry for 1 hour out of the freezer or place into the refrigerator the morning of baking!

Keywords: casserole, pot pie, chicken

A scoop of casserole on a blue plate with a gold spoon.

6 Comments

  1. Brandi
    February 14, 2021 / 2:19 pm

    I made this dish last night and it superceded all expectations! I had tried a bite before putting it in the oven and said to myself, aloud, “ohhhh, I love this!” Later, I watched my husband take his first bite, same emotion, all over his face, immediately. Thank you for this dish! I have now followed you and am committed to elevating.

  2. Kelley
    December 5, 2020 / 6:09 pm

    Just made this exactly as indicated for the third time in less than 2 weeks! It’s a big hit here:)

  3. Tanya D.
    November 24, 2020 / 11:02 pm

    This recipe was easy but elevated! I saved time using diced rotisserie chicken and using a mix of frozen peas and carrots. The only things I had to cut was the potatoes and onions. The family LOVED this meal…..and so did I!

  4. Gina
    November 22, 2020 / 6:23 pm

    This is delicious. Followed the recipe and made no changes. Great as is!

  5. Kevin
    November 14, 2020 / 2:57 pm

    That looks easy, I think I could tackle this one.

  6. NLC
    June 27, 2017 / 10:22 pm

    One change i made was to continue to cook the mixture in the pot on the stove top for 30-40 minutes. I greased the 9 x 13 inch caserole dish. Poured the mixture in then topped it with puffed pastry and baked per puff pastry directions. Much, easier.

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