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Roasted Chicken Casserole

Roasted Chicken Casserole recipe image
This Roasted Chicken Casserole is the ultimate comfort food, combining tender, shredded roast chicken with root vegetables and a luxurious creamy mustard gravy. Topped with a buttery, flaky pastry crust, it delivers a perfect balance of savory flavors and textures. Ideal for using up leftover roast chicken or as a Sunday dinner centerpiece, this dish brings warmth and satisfaction to any table. It pairs beautifully with a simple green salad or crusty bread to soak up the delicious sauce.
Cooking Method: ,
Cuisine:
Courses:
Difficulty: Intermediate
Servings: 12
Calories: 1269.2
Description
This Roasted Chicken Casserole is the ultimate comfort food, combining tender, shredded roast chicken with root vegetables and a luxurious creamy mustard gravy. Topped with a buttery, flaky pastry crust, it delivers a perfect balance of savory flavors and textures. Ideal for using up leftover roast chicken or as a Sunday dinner centerpiece, this dish brings warmth and satisfaction to any table. It pairs beautifully with a simple green salad or crusty bread to soak up the delicious sauce.
Ingredients
  • Tuck the rest of the thyme inside the
  • Shred the chicken and put it, including
Directions
  1. 1
    Preheat oven to 200ðC (400ðF). Rub chicken with oil, salt, and pepper. Stuff cavity with thyme and lemon halves.
  2. 2
    Roast chicken for 50-60 minutes until cooked through and golden. Remove from oven and transfer to a warm plate to rest under foil, keeping juices.
  3. 3
    While chicken rests, roast vegetables (carrots, parsnips, potatoes) in the same tray for 15-20 minutes until tender and browned.
  4. 4
    Shred the chicken meat, discarding skin and bones. Set aside.
  5. 5
    For the pastry: Sift 200g flour into a bowl with a pinch of salt. Rub in butter and lard until mixture resembles breadcrumbs.
  6. 6
    Mix in mashed potato (if using) and egg yolk. Knead briefly until dough comes together. Shape into a disc, wrap, and chill for 20-30 minutes.
  7. 7
    Make the gravy: In a pan, whisk 1 tbsp fat with 1 tbsp flour over low heat for 1-2 minutes.
  8. 8
    Stir in wine and bubble until reduced by a third. Add stock and reserved chicken juices; simmer for a few minutes.
  9. 9
    Whisk in mustard and crème fraîche. Season to taste. Set aside.
  10. 10
    Place shredded chicken, roasted vegetables, and frozen peas in a 1.8-2 liter pie dish. Pour gravy over and mix gently.
  11. 11
    Roll out pastry and cover the dish. Trim edges and crimp. Brush with beaten egg.
  12. 12
    Bake for 30-40 minutes until pastry is golden brown and filling is bubbling.

Nutrition Facts

Servings 12 servings

Amount Per Serving
Calories 1269.2kcal
% Daily Value *
Total Fat 20.9g33%
Saturated Fat 5.4g27%
Cholesterol 133.5mg45%
Sodium 972.2mg41%
Total Carbohydrate 191.8g64%
Dietary Fiber 14.7g59%
Sugars 1.6g
Protein 64.5g129%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: chicken, casserole, pie, roast, pastry, gravy, creamy, mustard, comfort food, dinner, vegetables, leftovers, hearty, savory, family meal, oven-baked, thyme, lemon, cr&# 195;¨me fraîche, potato
Read it online: https://www.chefs-mate.com/recipe/roasted-chicken-casserole/