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A hand lifting a serving of creamy, chicken pot pie casserole from a white oval baking dish, garnished with parsley.

Chicken Pot Pie Casserole Recipe

Jane I Pocket Friendly Recipes
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!
5 from 1 vote
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Prep Time 40 minutes
Cook Time 25 minutes
Total Time 1 hour 5 minutes
Course Main Course
Cuisine American
Servings 6 people
Calories 902 kcal

Ingredients
 
 

  • 2 puff pastry sheets
  • 2 chicken breasts
  • 1 tablespoon olive oil
  • 1 tablespoon butter
  • 1 onion diced
  • 2 garlic cloves minced
  • 1 cup celery chopped
  • 1 cup carrots chopped
  • 1 cup frozen peas
  • 2 tablespoons all-purpose flour
  • 1 cup chicken broth
  • 2 cups heavy cream or half and half
  • 2 teaspoons thyme
  • Salt and pepper
  • 1 egg white

Instructions
 

  • Cut the puff pastry into medium-sized triangles (around 2 inches).
    2 puff pastry sheets
  • Bring a pot of water to a boil and add the chicken breasts, cook for 30 minutes, or until cooked through.
    2 chicken breasts
  • Once it's cooked through, let it cool. Reserve the chicken broth and shred it with two forks.
  • Heat a non-stick skillet to medium-high and add the olive oil and butter. Once they are mixed and melted.
    1 tablespoon olive oil, 1 tablespoon butter
  • Add the onion and garlic cloves. Cook for 5-7 minutes or until they soften.
    1 onion, 2 garlic cloves
  • Add the celery and carrots and cook for a few more minutes. Add the peas.
    1 cup celery, 1 cup carrots, 1 cup frozen peas
  • 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).
    2 tablespoons all-purpose flour, 1 cup chicken broth, 2 cups heavy cream, 2 teaspoons thyme, Salt and pepper
  • 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.
    1 egg white
  • Bake for 25 minutes or until golden brown.
  • Serve and enjoy!

Notes

  • Puff Pastry: Make sure your puff pastry dough is thawed but still cold when you use it. This helps it puff up into those beautiful, flaky layers.
  • Chicken: While boiling chicken is simple, you can also use leftover rotisserie chicken or even leftover turkey for a twist.
  • Vegetables: Feel free to swap in different veggies depending on what’s in season or what you have in the fridge. Green beans, corn, and even mushrooms make great additions.
  • Thickness: If the sauce feels too thick, add more chicken broth to thin it out. If it’s too thin, a little extra flour can help thicken it up.
  • Season Well: Don’t forget to taste and adjust the seasoning with salt and black pepper before baking. Sometimes a pinch more salt brings out all the flavors.
  • Golden Top: For an extra golden, crispy top, try brushing the top pastry pie crust layer with a mixture of egg yolk and a splash of water.
  • Herbs: Thyme is traditional, but rosemary or a bit of sage could add a nice twist to your casserole.
  • Make Ahead: Assemble it a day in advance and keep it covered in the refrigerator. Just pop it in the oven when you're ready to bake.

Storage and Reheating Instructions

  • Cool Before Storing: Allow the casserole to cool completely before you stash it in the fridge.
  • Refrigerate: Store leftovers in an airtight container in the refrigerator for up to 3-4 days.
  • Reheat: To reheat, pop it back in the oven at 350°F until it's heated through and the pastry crisps up again. Microwaving might make the pastry soft, so the oven is your best bet for keeping that texture just right.
  • Freezing: If you want to keep it longer, chicken pot pie casserole freezes well. Just wrap it tightly and freeze for up to 2 months. Thaw in the fridge overnight before reheating in the oven.

Nutrition

Calories: 902kcalCarbohydrates: 50gProtein: 27gFat: 66gSaturated Fat: 28gPolyunsaturated Fat: 6gMonounsaturated Fat: 28gTrans Fat: 0.1gCholesterol: 144mgSodium: 586mgPotassium: 613mgFiber: 4gSugar: 6gVitamin A: 5552IUVitamin C: 9mgCalcium: 98mgIron: 3mg
Keyword chicken pot pie casserole
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