Chicken pot pie casserole is a delightful twist on the traditional chicken pot pie. This dish combines all the comforting flavors of a classic pot pie into an easy-to-make casserole. Perfect for busy weeknights, family dinners, or potlucks, this recipe is sure to become a favorite in your household. With a creamy filling and a golden, flaky crust, this casserole is both hearty and satisfying.
Ingredients
- 2 cups cooked chicken, shredded (rotisserie chicken works great)
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 2 cups mixed vegetables (peas, carrots, corn, and green beans)
- 1 cup sliced mushrooms (optional)
- 1/4 cup unsalted butter
- 1/4 cup all-purpose flour
- 2 cups chicken broth
- 1 cup milk
- 1 teaspoon dried thyme
- 1 teaspoon dried parsley
- Salt and pepper to taste
- 1 sheet puff pastry, thawed
- 1 egg, beaten (for egg wash)
Instructions
- Preheat the Oven: Preheat your oven to 400°F (200°C). Grease a 9×13-inch baking dish and set aside.
- Cook the Vegetables: In a large skillet over medium heat, melt the butter. Add the chopped onion and cook until softened, about 5 minutes. Add the minced garlic and cook for another minute until fragrant. Stir in the mixed vegetables and mushrooms (if using) and cook until tender, about 5-7 minutes.
- Make the Sauce: Sprinkle the flour over the vegetables and stir to coat. Cook for 1-2 minutes to remove the raw flour taste. Gradually whisk in the chicken broth and milk, stirring constantly until the mixture thickens and becomes smooth. Add the shredded chicken, dried thyme, dried parsley, salt, and pepper. Cook for another 2-3 minutes until everything is well combined and heated through.
- Assemble the Casserole: Pour the chicken and vegetable mixture into the prepared baking dish. Roll out the puff pastry sheet to fit the top of the baking dish. Place the puff pastry over the filling, tucking the edges into the sides of the dish. Brush the top with the beaten egg.
- Bake: Bake in the preheated oven for 25-30 minutes, or until the puff pastry is golden brown and the filling is bubbly.
- Serve: Let the casserole cool for a few minutes before serving. Enjoy this comforting dish with a side salad or some crusty bread!
FAQs
Q: Can I make this casserole ahead of time? A: Yes, you can prepare the casserole up to a day in advance. Assemble the casserole, cover it tightly with plastic wrap or aluminum foil, and store it in the refrigerator. When you’re ready to bake, remove the cover and bake as directed.
Q: Can I use a different type of crust? A: Absolutely! While puff pastry is delicious, you can also use pie crust, biscuit dough, or even crescent roll dough. Just make sure to adjust the baking time as needed.
Q: How do I store leftovers? A: Store any leftovers in an airtight container in the refrigerator for up to 4 days. Reheat individual portions in the microwave or reheat the entire casserole in the oven at 350°F (175°C) until warmed through.
Q: Can I freeze chicken pot pie casserole? A: Yes, you can freeze the casserole. Assemble the casserole but do not bake it. Cover tightly with aluminum foil and freeze for up to 3 months. Thaw in the refrigerator overnight and bake as directed.
Q: What can I substitute for cream of chicken soup? A: If you prefer not to use canned soup, you can make a homemade version by combining 2 tablespoons of butter, 2 tablespoons of flour, 1 cup of chicken broth, and 1 cup of milk. Cook until thickened and use in place of the canned soup.
Q: Can I add other vegetables to the casserole? A: Yes, this recipe is very versatile. You can add vegetables like bell peppers, broccoli, or spinach to the chicken mixture for added flavor and nutrition.
Q: Can I make this recipe dairy-free? A: Yes, you can make a dairy-free version by using plant-based milk and dairy-free butter. Ensure that any puff pastry or crust used is also dairy-free.
This chicken pot pie casserole is a delicious and comforting dish that’s sure to become a family favorite. Its creamy texture and rich flavor make it a perfect addition to any meal. Enjoy!