The Best Chicken Pot Pie Casserole (with a twist!)
This casserole combines the classic comfort of chicken pot pie with the ease of a casserole. It’s perfect for a weeknight dinner and easily customizable to your preferences.
Ingredients:
- 1 tablespoon olive oil
- 1 onion, chopped
- 2 carrots, diced
- 2 celery stalks, diced
- 4 boneless, skinless chicken breasts, cooked and shredded
- 1 (10.5 oz) can cream of chicken soup
- 1 (10.5 oz) can cream of mushroom soup
- 1 cup frozen peas
- 1/2 cup chopped fresh mushrooms (optional)
- 1 puff pastry sheet, thawed
- 1 egg, beaten (for egg wash)
- 1/2 teaspoon dried thyme
- 1/4 teaspoon dried parsley
- Salt and pepper to taste
Cooking Guide:
- Preheat oven to 400°F (200°C). Grease a 9×13 inch baking dish.
- Heat olive oil in a large skillet over medium heat. Add onion, carrots, and celery. Sauté for 5-7 minutes, or until softened.
- Stir in cooked chicken, cream of chicken soup, cream of mushroom soup, peas, and mushrooms (if using). Season with thyme, parsley, salt, and pepper.
- Pour mixture into prepared baking dish.
- Unfold puff pastry sheet and roll out slightly on a lightly floured surface. Cut pastry to fit the top of the baking dish, leaving a slight overhang.
- Brush the edges of the dish with egg wash and then place the pastry on top. Crimp the edges with a fork to seal. Brush the top of the pastry with egg wash.
- Bake for 20-25 minutes, or until the pastry is golden brown and the filling is bubbly.
Tips:
- Leftover roasted chicken can be used instead of cooked chicken breasts.
- For a vegetarian option, omit the chicken and add an additional cup of chopped vegetables, such as broccoli or corn.
- If you don’t have puff pastry, mashed potatoes or crescent rolls can be used as a topping.
- Serve the casserole with a side salad or roasted vegetables for a complete meal.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
This recipe is just a starting point, feel free to get creative and add your own favorite ingredients!