Chicken Pot Pie Casserole Recipe
This Chicken Pot Pie Casserole recipe packs all the comforting flavors of the traditional pie into a super easy, layered casserole. Flaky puff pastry teams up with a creamy, dreamy chicken and veggie filling for a dinner win on busy nights. Perfect when you crave something hearty but want to keep things simple!
Ingredients
- 2puff pastry sheets
- 2chicken breasts
- 1 tablespoonolive oil
- 1 tablespoonbutter
- 1onion (diced)
- 2garlic cloves (minced)
- 1 cupcelery (chopped)
- 1 cupcarrots (chopped)
- 1 cupfrozen peas
- 2 tablespoonsall-purpose flour
- 1 cupchicken broth
- 2 cupsheavy cream (or half and half)
- 2 teaspoonsthyme
- salt and pepper
- 1egg white
Directions
- 1
Cut the puff pastry into medium-sized triangles (around 2 inches).
- 2
Bring a pot of water to a boil and add the chicken breasts, cook for 30 minutes, or until cooked through.
- 3
Once it's cooked through, let it cool. Reserve the chicken broth and shred it with two forks.
- 4
Heat a non-stick skillet to medium-high and add the olive oil and butter. Once they are mixed and melted.
- 5
Add the onion and garlic cloves. Cook for 5-7 minutes or until they soften.
- 6
Add the celery and carrots and cook for a few more minutes. Add the peas.
- 7
Add the flour and mix well. Add the heavy cream and mix well. Remove from the heat and season with thyme, salt and pepper. (You can adjust the thickness with the chicken broth if needed).
- 8
Preheat the oven to 180ºC. Grease a baking dish and layer ⅓ of the puff pastry triangles at the bottom. Top with ½ of the chicken mixture. Now add another puff pastry layer and another chicken mixture layer. Finish with a last puff pastry layer and brush it with egg white.
- 9
Bake for 25 minutes or until golden brown.
- 10
Serve and enjoy!