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A comforting and simple chicken pot pie casserole with creamy homemade sauce and a flaky puff pastry topping, perfect for family dinners and easy make-ahead meals.

Ingredients

Scale
  • 4 tablespoons unsalted butter (56.5 grams)
  • 2 large carrots, peeled and sliced
  • 2 celery stalks, diced
  • 1 small yellow onion, diced
  • 2 cloves garlic, minced
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 cup all-purpose flour (60 grams)
  • 2 1/2 cups chicken broth (566.9 grams)
  • 1 cup milk (227 grams)
  • 1/2 teaspoon dried thyme
  • 2 bay leaves
  • 1 pound boneless skinless chicken breasts, cut into bite-sized pieces (453.6 grams)
  • 1 cup frozen peas (170 grams)
  • 1 sheet puff pastry, thawed
  • 1 egg, whisked for egg wash

Instructions

  1. Preheat oven to 375°F and lightly spray a 2-quart casserole dish with cooking spray.
  2. Melt butter in a large skillet or soup pot over medium heat.
  3. Add sliced carrots, diced celery, diced onion, and minced garlic to the pot; season with salt and pepper and sauté until vegetables are tender, about 5–7 minutes.
  4. Whisk in the flour until it forms a paste.
  5. Slowly add the chicken broth while whisking, scraping up any browned bits from the pan.
  6. Pour in the milk, add dried thyme and bay leaves, and bring the mixture to a gentle simmer.
  7. Stir in bite-sized chicken pieces and cook about 10 minutes until the chicken is cooked through.
  8. Remove the bay leaves and stir in frozen peas.
  9. Pour the creamy filling into the prepared casserole dish.
  10. Let the filling cool for a few minutes before adding the pastry to prevent sticking.
  11. Top the filling with thawed puff pastry—either lay a whole sheet with slits for vents or cut strips and weave a lattice.
  12. Brush the puff pastry with the beaten egg to create an egg wash.
  13. Bake the casserole for 25–35 minutes until the puff pastry is puffed and golden brown.
  14. Let the casserole cool about 10 minutes before serving.

Notes

Make-ahead friendly: Assemble the filling up to 24 hours before baking; add puff pastry right before baking., Leftovers keep well for 3–4 days in the refrigerator, reheat covered in a 350°F oven then uncover to crisp the pastry., You can use leftover or rotisserie chicken by adding it at the end, warming through instead of cooking 10 minutes., For a larger 9×13 pan, use two sheets of puff pastry and trim to fit., If lattice weaving is not preferred, use a single puff pastry sheet with vent slits., You can substitute puff pastry topping with biscuits or homemade pie crust., Egg wash makes the pastry golden and glossy.

Nutrition

Find it online: https://margorecipes.com/chicken-pot-pie-casserole/