Chicken Pot Pie Casserole

Chicken Pot Pie Casserole

This casserole is a comforting and hearty twist on the classic chicken pot pie. It’s perfect for a weeknight meal and can be easily customized with your favorite vegetables.

Ingredients:

• Filling:
  • 4 cups assorted vegetables, diced (carrots, peas, corn, celery, potatoes, etc.)
  • ⅓ cup butter
  • ½ cup all-purpose flour
  • ½ teaspoon dried thyme
  • ½ teaspoon garlic powder
  • ½ teaspoon onion powder
  • 1 ½ cups chicken broth
  • 1 ½ cups milk
  • 2 cups cooked, shredded chicken
  • 1 cup frozen peas
  • Kosher salt and freshly ground black pepper, to taste
• Topping:
  • 1 sheet puff pastry, thawed (or use homemade biscuits/pie crust)
  • 1 egg, beaten (for egg wash)

Cooking Guide:

1. Preheat the oven to 400°F (200°C). Grease a 9×13 inch baking dish.
2. Prepare the filling: In a large skillet, melt butter over medium heat. Add the diced vegetables and cook until softened, about 5 minutes.
3. Make the roux: Sprinkle the flour over the vegetables and stir to coat. Cook for 1 minute, stirring constantly.
4. Whisk in the chicken broth and milk. Bring to a simmer and cook, stirring occasionally, until thickened, about 5 minutes. Season with thyme, garlic powder, onion powder, salt, and pepper.
5. Stir in the cooked chicken and frozen peas. Let simmer for a minute or two, until heated through.
6. Pour the filling into the prepared baking dish.
7. Prepare the topping: If using puff pastry, unfold the sheet and lay it over the filling. Trim off any excess dough. Brush the top of the puff pastry with egg wash.
8. Bake for 20-25 minutes, or until the filling is bubbly and the topping is golden brown.
9. Let cool slightly before serving.

Tips:

• For a richer flavor, use leftover rotisserie chicken.
• Don’t overcook the vegetables. You want them to be tender-crisp.
• Feel free to add other vegetables to your liking. Chopped broccoli, green beans, or corn would all be delicious additions.
• If you don’t have puff pastry, you can use homemade biscuits or pie crust.
• For a cheesy topping, sprinkle shredded cheddar cheese over the filling before adding the puff pastry.
• Leftovers can be stored in the refrigerator for up to 3 days. Reheat in the oven until warmed through.

Enjoy this delicious and comforting Chicken Pot Pie Casserole!