Chicken Pot Pie Casserole
Craving chicken pot pie but don’t have time to make the whole thing from scratch? Try this weeknight-friendly Chicken Pot Pie Casserole! A creamy homemade filling topped with puff pastry is simple enough for a weeknight but comforting enough to share with company.
Servings 4 servings
Ingredients
- 4 cups assorted vegetables diced (see note)
- ⅓ cup butter
- ½ cup flour
- ½ teaspoon sea salt
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- 1 ½ cups chicken broth
- 1 ½ cups half-and-half
- 1 ½ cups shredded rotisserie chicken
- 1 sheet puff pastry thawed
For the egg wash:
- 1 egg
- 2 tablespoons water
Instructions
- Preheat oven to 400°F. Spray a 9x9-inch square baking dish with cooking spray. Set aside.
- Melt butter in a large skillet. Saute vegetables until crisp-tender, about 5 minutes – they should be tender but still have a bit of a bite to them.
- Sprinkle in the flour, salt, garlic powder and onion powder. Stir to coat all of the vegetables; cook one minute, stirring constantly. Gradually add the chicken broth and half-and-half; cook over medium heat, stirring constantly, until thick. Stir in the chicken. Taste for seasoning, adding additional salt or black pepper as desired. Pour the filling into the prepared baking dish.
- Unfold the thawed puff pastry onto a lightly floured surface. Gently press together the seams and, if needed, roll it out to fully cover the filling. Place the puff pastry over the filling.
- Whisk together the egg and water; brush over the top of the puff pastry. Use a sharp knife to cut several slits into the puff pastry.
- Bake for 30 minutes, or until the puff pastry is golden and the filling is bubbly. Let rest for 5-10 minutes before serving.
Notes
- Good vegetables for pot pie include potatoes (regular or sweet), carrots, peas, corn, broccoli, onions, butternut squash, green beans, etc.
- If using a combination of fresh and frozen vegetables, saute fresh vegetables according to the recipe. Thaw frozen vegetables and add at the end with the chicken. This will keep them from getting mushy.
- Thaw puff pastry in the refrigerator for several hours. Keep puff pastry cold until ready to work with it.
- Feel free to swap in crescent roll dough (unrolled and seams pressed together) or canned or frozen biscuits in place of the puff pastry. Place on top of the filling, omit the egg wash, and bake as directed.