Chicken Pot Pie Casserole
This Chicken Pot Pie Casserole features the rich flavors and effortless convenience of succulent rotisserie chicken topped with a golden puff pastry. A heartwarming classic made delightfully simple!
Servings 4 people
Calories 1220kcal
Equipment
- 9x13 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 9x13 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 9x13 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 9x13 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.
Nutrition
Calories: 1220kcal | Carbohydrates: 80g | Protein: 66g | Fat: 71g | Saturated Fat: 21g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 29g | Trans Fat: 0.2g | Cholesterol: 237mg | Sodium: 1332mg | Potassium: 537mg | Fiber: 5g | Sugar: 9g | Vitamin A: 8948IU | Vitamin C: 9mg | Calcium: 183mg | Iron: 5mg