Chicken Pot Pie Casserole
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Chicken Pot Pie Casserole
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You're going to love this easy chicken pot pie casserole recipe. Made with a creamy rotisserie chicken filling topped with buttery puff pastry.
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Ingredients
- 2 rotisserie chickens shredded - approximately 6 cups of shredded chicken
- 1 large onion finely chopped
- 2 celery sticks finely chopped
- 2 carrots peeled and chopped
- 4 garlic cloves crushed
- 1 tsp dried thyme
- 1 tsp garlic powder
- 2 cups frozen peas
- 3 cups béchamel sauce/white sauce
- salt and black pepper to taste
- 14 oz (400g) frozen puff pastry thawed
- 1 egg beaten
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Instructions
- Preheat the oven to 350°F/180°C.
- In a large skillet or pan set over medium-high heat, add a splash of olive oil then add the onion, celery and carrots.
- Allow to sauté for a few minutes until the vegetables are soft and golden brown. Add the garlic and cook for another minute then season with dried thyme, garlic powder, salt and black pepper.
- Transfer the vegetables to a large mixing bowl.
- Add the shredded chicken, béchamel sauce and frozen peas.
- Stir together, taste and adjust seasoning if necessary.
- Transfer the filling to a baking dish (the one I used was approximately 9x13inches/22x33cm).
- Roll the puff pastry out on a floured surface into a rectangle big enough to fit your dish.
- Top the filling with the pastry, crimp the edges and brush the top with beaten egg.
- Place the pot pie in the preheated oven and allow to bake for 20-25 minutes until the puff pastry is crisp and golden.
- Remove from the oven and allow to rest for a few minutes before serving.
Nutrition Information
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Calories
563kcal
(28%)
Carbohydrates
34g
(11%)
Protein
34g
(68%)
Fat
32g
(49%)
Saturated Fat
8g
(40%)
Polyunsaturated Fat
4g
Monounsaturated Fat
14g
Trans Fat
0.003g
Cholesterol
102mg
(34%)
Sodium
475mg
(20%)
Potassium
480mg
(14%)
Fiber
4g
(16%)
Sugar
5g
(10%)
Vitamin A
3107IU
(62%)
Vitamin C
18mg
(20%)
Calcium
70mg
(7%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 563 kcal
% Daily Value*
| Calories | 563kcal | 28% |
| Carbohydrates | 34g | 11% |
| Protein | 34g | 68% |
| Fat | 32g | 49% |
| Saturated Fat | 8g | 40% |
| Polyunsaturated Fat | 4g | 24% |
| Monounsaturated Fat | 14g | 70% |
| Trans Fat | 0.003g | 0% |
| Cholesterol | 102mg | 34% |
| Sodium | 475mg | 20% |
| Potassium | 480mg | 10% |
| Fiber | 4g | 16% |
| Sugar | 5g | 10% |
| Vitamin A | 3107IU | 62% |
| Vitamin C | 18mg | 20% |
| Calcium | 70mg | 7% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
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