Chicken Pot Pie Casserole
A comforting and easy chicken pot pie casserole that combines tender chicken, hearty vegetables, and creamy goodness under a flaky puff pastry, perfect for family dinners.
Ingredients
Main Ingredients
- 3 cups cooked chicken, shredded or chopped For extra flavor, consider using rotisserie chicken.
- 2 cups mixed vegetables (peas, carrots, corn) You can also use frozen vegetables.
- 1 cup diced cooked potatoes
- 1 can cream of chicken soup (10.5 oz) Can be replaced with cream of mushroom soup for a different flavor.
- 1/2 cup milk
- 1 sheet puff pastry, thawed
- 1 egg beaten For egg wash
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon garlic powder
- 1/2 teaspoon dried thyme Feel free to add other herbs like rosemary or parsley.
Instructions
Preparation
- Preheat the oven to 400°F (200°C) and grease a 9×13-inch baking dish.
- In a large bowl, combine the chicken, mixed vegetables, potatoes, cream of chicken soup, milk, salt, pepper, garlic powder, and thyme.
- Spread the filling evenly in the prepared baking dish.
- Lay the thawed puff pastry over the filling and trim as necessary. Cut slits in the pastry for steam to escape.
Baking
- Brush the pastry with beaten egg for a golden finish.
- Bake for 25–30 minutes until puffed and golden brown.
- Let cool for 5–10 minutes before serving.
Notes
This dish is best served warm. Pair it with a simple green salad or some crusty bread. Store leftovers in an airtight container in the refrigerator for up to 3 days, or freeze for up to 2 months.