Chicken Pot Pie Casserole

This Chicken Pot Pie Casserole is made from scratch and topped with puff pastry for the perfect at-home recipe. The filling is made up of hearty winter vegetables that are swimming in an easy and rich white wine cream sauce. Made with rotisserie chicken to cut the cooking time in half - it's a must-make cozy recipe!

Course Dinner

Cuisine American

Keyword chicken, easy, puff pastry

Prep Time 20

Cook Time 45

Total Time 1 5

Servings -8 servings

Calories 557kcal

Author Elizabeth Van Lierde

Ingredients

¼ cup unsalted butter
½ white or yellow onion diced
2 tbsp fresh thyme sprigs
2 tsp minced garlic
¼ cup all-purpose flour
1 tsp kosher salt
¼ tsp freshly cracked pepper
1 ½ cups low sodium chicken broth
½ cup dry white wine such as Pinot Grigio
½ cup half and half
1 ½ cups diced baby red or gold Yukon potatoes
1 ½ cups diced baby blue or purple potatoes
½ bag frozen peas
2 carrots peeled and diced
2 ½ cups cooked chicken cubed (I used rotisserie)
1 package/sheet of frozen puff pastry dough thawed
Chopped Italian parsley for garnish

Instructions

Make the filling: Preheat the oven to 375 degrees Fahrenheit. Set a large dutch oven or heavy bottom skillet over medium heat and add in butter. Once the butter has melted, add diced onion and cook until translucent, about 3-5 minutes. Add thyme, garlic, flour, salt, and cracked pepper and stir until pasty, about 1-2 minutes.
Pour in liquids: Add chicken broth and wine. Bring mixture to a simmer, about 5-10 minutes. The sauce will have thickened. Add half and half and stir.
Add veggies and chicken: Stir in potatoes, frozen peas, carrots and chicken. Cook for 5-10 minutes, stirring frequently.
Bake: Transfer to a large greased casserole dish and bake for 25-30 minutes, or until the mixture is bubbling and the potatoes are fork tender.
Top with puff pastry: Remove casserole from oven and top with 1 sheet of thawed puff pastry
(if desired, cut pastry with a circle cookie/biscuit cutter).
Continue to bake the casserole according to pastry package directions (mine took about 20 minutes) until the pastry is flaky and golden.
Garnish and serve: Let casserole cool for 5-10 minutes, then top with chopped parsley. Enjoy!

Notes

Note on puff pastry: Be sure to thaw your puff pastry for 1 hour out of the freezer or place into the refrigerator the morning of baking!

Make Ahead: The filling can be made up to 2 days in advance. Transfer to a casserole dish, cover and keep in the fridge. On the day you are going to serve, remove it from the fridge 30 minutes before baking, top with thawed puff pastry and bake as directed.

Storage: Leftovers will keep in an airtight container in the fridge for up to 4 days. Reheat in a preheated 350-degree F oven until warmed through.

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