Chicken Pot Pie Casserole
This Chicken Pot Pie Casserole Recipe features the rich flavors and effortless convenience of succulent rotisserie chicken topped with a golden puff pastry. A heartwarming classic made delightfully simple!
Chicken Pot Pie Casserole Recipe
Chicken pot pie casserole is a standout dish in the world of comfort food recipes. This recipe takes advantage of the convenience of rotisserie chicken, saving you time!
The charm of this chicken pot pie casserole recipe lies not only in its robust flavors but also in its simplicity, making it a top choice for easy dinner recipes.
Utilizing rotisserie chicken not only cuts down on cooking time but also infuses your dish with a depth of flavor that only slow-roasted chicken can offer.
Each bite is a harmonious blend of tender chicken, fresh vegetables, and a creamy, savory sauce, all crowned with a flaky, buttery puff pastry that’s baked to golden perfection!
Can I make this chicken casserole in advance?
Yes, you can prepare the filling up to 24 hours in advance and store it in the fridge. Assemble the casserole with the puff pastry top just before you’re ready to bake it.
How to Make Chicken Pot Pie Casserole (with photos)
A full and detailed recipe card is at the bottom of this post.
Dissolve Stock Cube: In a heat-proof measuring jug, dissolve the 1 chicken stock cube in 1 cup of boiling water. Stir until the cube is completely dissolved. Set aside.
Cook Vegetables: In a large skillet, melt the butter over medium-high heat. Add the chopped onion and sauté until translucent. Then, add the minced garlic and sauté for an additional minute. Mix in the chopped carrots and celery. Cook for about 3 minutes, or until slightly softened.
Stir in Flour, Liquids & Season: Sprinkle the flour over the vegetables and stir until they are well coated. Pour in the milk and the prepared chicken broth. Add dried thyme and season with salt and pepper. Stir and allow the mixture to come to a gentle boil; it should start to thicken within 1-2 minutes.
Add Chicken & Peas: Once thickened, reduce the heat to low and stir in the shredded chicken and frozen peas. Remove from the heat.
Transfer Filling: Transfer the filling to the greased baking pan. Lay the trimmed pastry over the filling. Cut a cross in the middle of the pastry and brush the top with the whisked egg.
Bake the Casserole: Bake for 30-35 minutes, or until the puff pastry is golden brown and the filling is bubbly. Let it rest for 2-3 minutes before serving. Enjoy!
Expert Tips
- Vegetable Texture: Sauté the vegetables until they’re just softening. Overcooking can make them too mushy after the baking process.
- Consistency: If your sauce is too thick, add a bit more milk or broth. If it’s too thin, let it simmer a bit longer or add a mixture of cornstarch and water to thicken it up.
- Puff Pastry: Thaw your puff pastry just enough so it’s pliable but still cold; this ensures it puffs up nicely in the oven.
Can I use different vegetables in my Chicken Pot Pie Casserole?
Absolutely! Feel free to add or substitute vegetables. Just keep in mind the cooking time might change depending on what you choose.
Storage Instructions
- Store: Let the casserole cool to room temperature. Cover it with foil or transfer it to an airtight container and refrigerate. It will last for 3-4 days.
- Freeze: Wrap the casserole dish well with plastic wrap and then aluminum foil, or cut it into portions and use airtight containers. Freeze for up to 2 months.
- Thaw: Thaw overnight in the refrigerator if it’s the whole casserole, or for a few hours if they are individual portions.
- Reheat: Reheat in the oven at 350°F (175°C) until heated through (about 20 minutes for portions or 30-40 minutes for a whole casserole). Cover with foil if the pastry starts to get too dark.
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Chicken Pot Pie Casserole
Equipment
- 9×13 baking dish
Ingredients
- 1 chicken bouillon cube
- 1 cup boiling water
- 2 Tbsp butter
- 1 onion, roughly chopped
- 2 cloves garlic, minced
- 2 large carrots, chopped
- 3 stalks celery, chopped
- 1/3 cup all-purpose flour
- 1 1/2 cups whole milk
- 3 cups rotisserie chicken, shredded
- 1 cup frozen peas, no need to thaw
- 1 tsp dried thyme, or dried basil
- Salt and pepper, to season
- 2 sheets frozen puff pastry, thawed
- 1 small egg, whisked
Instructions
- Prepare Oven & Pan: Preheat your oven to 400ºF (200ºC). Grease a 9×13 inch baking dish with butter or cooking spray and set aside.
- Thaw Puff Pastry: Remove the puff pastry sheets from the freezer and let them thaw on the counter until just pliable. Before they become too soft, align the sheets over the 9×13 inch pan and lightly mark with a knife where you'll need to trim for a perfect fit.
Filling
- Dissolve Stock Cube: In a heat-proof measuring jug, dissolve the 1 chicken stock cube in the 1 cup of boiling water. Stir until the cube is completely dissolved. Set aside.
- Melt Butter: In a large skillet, melt the butter over medium-high heat.
- Cook Onion & Garlic: Add the chopped onion and sauté until translucent. Then, add the minced garlic and sauté for an additional minute.
- Add Carrots & Celery: Mix in the chopped carrots and celery. Cook for about 3 minutes, or until slightly softened.
- Stir in Flour: Sprinkle the flour over the vegetables and stir until they are well coated.
- Add Liquids & Season: Pour in the milk and the prepared chicken broth. Add dried thyme, and season with salt and pepper. Stir and allow the mixture to come to a gentle boil; it should start to thicken within 1-2 minutes.
- Add Chicken & Peas: Once thickened, reduce the heat to low and stir in the shredded chicken and frozen peas. Remove from the heat.
Assemble the Casserole
- Transfer Filling: Transfer the filling into the greased baking pan.
- Trim and Place Puff Pastry: Follow your pre-marked guidelines to trim the pastry precisely. Lay the trimmed pastry over the filling, fit snugly into the 9×13 inch pan. For rolled sheets not yet sized, measure, trim, and then place. Gently press to seal the edges, taking care not to compress the pastry.
- Brush with Egg: Cut a cross in the middle of the pastry to allow steam to escape. Brush the top with the whisked egg for a golden finish.
- Bake the Casserole: Bake for 30-35 minutes, or until the puff pastry is golden brown and the filling is bubbly.
- Rest & Serve: Let it rest for 2-3 minutes before serving. Enjoy!
Notes
- Store: Let the casserole cool to room temperature. Cover it with foil or transfer it to an airtight container and refrigerate. It will last for 3-4 days.
- Freeze: Wrap the casserole dish well with plastic wrap and then aluminum foil, or cut it into portions and use airtight containers. Freeze for up to 2 months.
- Thaw: Thaw overnight in the refrigerator if it’s the whole casserole, or for a few hours if they are individual portions.
- Reheat: Reheat in the oven at 350°F (175°C) until heated through (about 20 minutes for portions or 30-40 minutes for a whole casserole). Cover with foil if the pastry starts to get too dark.