Chicken Pot Pie Casserole
User Reviews
4.6
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Prep Time
20 mins
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Cook Time
30 mins
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Total Time
50 mins
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Servings
4 servings
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Course
Main Course
Chicken Pot Pie Casserole
Description
This recipe combines diced vegetables such as potatoes, carrots, peas, and other varied veggies sautéed until crisp-tender and coated in a seasoned roux made with butter, flour, garlic powder, and onion powder. Adding chicken broth and half-and-half creates a creamy sauce that thickens into a hearty filling when stirred with shredded rotisserie chicken.
The filling is poured into a prepared baking dish and topped with thawed puff pastry, which is rolled to cover and brushed with an egg wash for a shiny golden finish. Slits in the pastry allow steam to escape. Baking at 400°F until the pastry browns completely finishes the dish. The contrast between the creamy, chunky filling and the crisp, flaky crust is central to this casserole's appeal.
This casserole serves as a full meal on its own and pairs well with simple side salads or steamed greens. Practical notes recommend thawing puff pastry in the refrigerator, keeping it cold until use, and suggest alternatives like crescent roll dough or canned biscuits in place of puff pastry for variations. Also, mixing fresh and frozen vegetables is possible by sautéing fresh items and adding thawed frozen veggies last to avoid mushiness.
Ingredients
- 4 cups vegetable diced (see note, assorted
- ⅓ cup butter
- ½ cup flour
- ½ teaspoon salt sea salt
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- 1 ½ cups chicken broth
- 1 ½ cups half-and-half
- 1 ½ cups chicken shredded rotisserie
- 1 puff pastry thawed, sheet
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
- Common vegetable choices include potatoes, carrots, peas, corn, broccoli, onions, butternut squash, and green beans.
- When combining fresh and frozen vegetables, sauté fresh first and add thawed frozen vegetables last to keep texture.
- Keep puff pastry refrigerated until ready to work with and thaw it several hours beforehand.
- Crescent roll dough or canned/frozen biscuits can replace puff pastry for the topping; omit egg wash in that case.
User Reviews
Overall Rating
4.6
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