Country Chicken Casserole Pie Recipe

A comforting and flavorful Country Chicken Casserole Pie recipe, perfect for a cozy winter night. This recipe features tender chicken, earthy vegetables, and a flaky phyllo crust, creating a truly satisfying main dish. Impress your family and friends with this elegant yet easy-to-make casserole!

Prep Time 45 mins
Cook Time 97 mins
Calories 611.5 kcal
Protein 46g
Rating 4.3 (3 Reviews)
Country Chicken Casserole Pie 33

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Recipe Author

Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Country Chicken Casserole Pie

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How to Make Country Chicken Casserole Pie

  1. Preheat oven to 400°F (200°C).
  2. Scrub and quarter 1.5 lbs unpeeled potatoes. Parboil in salted water for 10 minutes. Cool and cube into 1/2-inch pieces.
  3. In a plastic bag, combine 1 tbsp coriander, 1 tbsp cumin, 1 tsp salt, and 1/2 tsp black pepper.
  4. Add 1.5 lbs cubed cooked chicken to the bag and shake to coat. Refrigerate until ready to use.
  5. In a large nonstick frypan, melt 1/4 cup butter with 2 tbsp olive oil over medium-high heat.
  6. Add 1 large onion, chopped, and 8 oz sliced mushrooms. Sauté until onions are softened, about 8 minutes.
  7. Add 2 cloves minced garlic, 1 anaheim pepper, chopped, and the chicken mixture with any accumulated juices. Cook, stirring, for 4 minutes.
  8. Add 1/2 cup dry white wine and deglaze the pan, cooking and stirring for 2 minutes.
  9. Add 1 cup chicken stock and cook, stirring, for 1 minute.
  10. In a separate bowl, whisk together 2 tbsp all-purpose flour and 1/2 cup chicken stock until smooth.
  11. Add the flour mixture to the frypan, stirring constantly until thickened (about 1 minute).
  12. Stir in 1 cup frozen snap peas and the cubed potatoes.
  13. Season to taste.
  14. Remove from heat and set aside until ready to assemble the pie.
  15. Prepare the phyllo crust:
  16. Lay out 8 sheets of phyllo pastry on a dampened tea towel. Keep covered to prevent drying.
  17. Brush a medium-sized casserole dish with melted butter.
  18. Brush one phyllo sheet with melted butter, top with a second sheet and brush again. Place these two sheets in the casserole dish, letting the edges hang over.
  19. Separate 10 oz fresh spinach leaves into 4 piles, removing stems.
  20. Layer the spinach in the casserole dish on top of the pastry, repeating 3 more times, rotating the pastry to overlap the edges.
  21. End with a layer of spinach.
  22. Pour the chicken mixture into the spinach-lined crust.
  23. Smooth the top and fold the overhanging phyllo edges over the filling, meeting in the center.
  24. Pinch the corners to form a vent for steam.
  25. Brush the top liberally with melted butter.
  26. Bake on the center rack at 400°F (200°C) for 15 minutes. Reduce heat to 350°F (175°C) and bake for another 35 minutes, or until the filling is bubbling and the pastry is golden brown and crisp.

Nutrition Information (Approximate per serving)

Sodium

46 g

Sugar

23g

Fat

80g

Carbs

18g

Recipe Categories (Choose a category and find related recipes!)

Main Courses Main Dish / Dinner Poultry Chicken Recipes Mushroom Recipes The Americas American Southern Fall Recipes Holiday Recipes Baking

Recipe Tags (Choose a tag and find related recipes!)

Time To Make Course Main Ingredient Cuisine Preparation Occasion North American Savory Pies Casseroles Main Dish Poultry Canadian Oven Dinner Party Chicken Meat Brunch Taste Mood Savory Equipment 4 Hours Or Less