Description
- Craving comfort? This Chicken Pot Pie Casserole delivers all the warm, savory goodness of classic pot pie in an easy, one-dish format! Perfect for busy weeknights.
Ingredients
Scale
- 2 cups cooked chicken, shredded or diced
- 1 cup frozen peas
- 1 cup frozen corn
- ½ cup diced carrots (optional)
- ½ small onion, diced (optional)
- 2 cloves garlic, minced (optional)
- ¼ cup unsalted butter
- ¼ cup all-purpose flour
- 2 cups chicken broth
- 1 cup whole milk or heavy cream
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon dried thyme
- ½ teaspoon dried rosemary (optional)
- 1 sheet puff pastry, thawed
- 1 egg, beaten (for egg wash)
Instructions
- Preheat oven to 375°F (190°C). Grease a 9×13-inch baking dish.
- In a large skillet, melt butter over medium heat. Add onion (if using) and cook for 2-3 minutes. Add garlic and cook for 30 seconds.
- Stir in flour and cook for 1-2 minutes, stirring constantly.
- Gradually whisk in chicken broth and milk/cream, stirring to prevent lumps. Cook until thickened, about 3-5 minutes.
- Add chicken, peas, corn, carrots (if using), salt, pepper, thyme, and rosemary. Stir to combine.
- Pour filling into the prepared baking dish.
- Roll out puff pastry and place over filling. Trim excess dough.
- Cut slits in the pastry to vent steam. Brush with beaten egg (optional).
- Bake for 30-35 minutes, or until crust is golden brown and filling is bubbly. Cover with foil if browning too quickly.
- Let cool for 5-10 minutes before serving. Garnish with fresh parsley (optional).
Notes
- Adjust seasonings to taste.
- Use rotisserie chicken for convenience.
- For optimal flavor, consider using high-quality chicken broth.
- Fresh or frozen vegetables work equally well, depending on your preference and availability.
- For spices, lightly toasting them in a dry pan for a minute or two will unlock their full aromatic potential!
- Prep Time: 20 minutes
- Cook Time: 35-40 minutes
- Category: Main Course, Casserole
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 375
- Sugar: 5g
- Sodium: 700mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 20g
- Cholesterol: 100mg
Keywords: chicken pot pie casserole, easy chicken recipe, weeknight dinner, comfort food, casserole recipe
