Rotisserie Chicken Pot Pie Casserole
Rotisserie Chicken Pot Pie Casserole made with shredded chicken, vegetables, creamy white sauce, and puff pastry. A quick family dinner!
Servings 4 people
Calories 877kcal
Equipment
- 9x13 baking dish
Ingredients
- 1 sheet puff pastry thawed
- 1 chicken bouillon cube
- 1 cup boiling water
- 2 Tbsp butter
- 1 red or brown onion, roughly chopped
- 3 cloves ,garlic minced
- 2 carrots, roughly chopped
- 3 stalks celery, roughly sliced
- 1/3 cup all-purpose flour
- 1 1/2 cups whole milk
- 3 cups rotisserie chicken, shredded
- 1 cup frozen peas, not thawed
- 1 tsp dried thyme, or 1 Tbsp fresh thyme
- 1/2 tsp salt, season to taste
- 1/2 tsp cracked black pepper, season to taste
Egg Wash
- 1 small egg
- 1 tsp milk
Instructions
- Prepare Oven & Pan: Preheat your oven to 400ºF (200ºC). Grease a round 9-inch pie pan with butter or cooking spray and set aside.
- Thaw Puff Pastry: Let puff pastry thaw until just pliable but still cold.
- Dissolve Bouillon Cube: In a heat-proof measuring jug, pour in the 1 cup of boiling water and add the bouillon cube. Stir until completely dissolved. Set aside.
- Cook Onion & Garlic: In a large skillet, melt the butter over medium-high heat. Add the chopped onion and sauté for 3 minutes. Add the minced garlic and sauté for 30 seconds until fragrant.
- Add Carrots & Celery: Add the chopped carrots and celery. Cook on medium-high heat for about 4-5 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 prepared chicken broth and the milk. Add dried or fresh thyme, salt and pepper. Stir and allow the mixture to come to a gentle boil. Allow it to boil gently, not rapidly, for 2-3 minutes until thickened, mixing most of the time to avoid it sticking on the bottom. Taste test and season with more salt and pepper if needed.
- 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 into the greased pie dish.
- Prepare Egg Wash: In a small bowl, whisk together the egg and milk until fully combined.
- Add Puff Pastry: Lay thawed puff pastry over the filling, trimming if needed to fit the dish. Cut a small slit in the centre to allow steam to escape.
- Brush with Egg Wash: Brush the entire surface of the pastry evenly with the egg wash.
- 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!
Video
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: 877kcal | Carbohydrates: 52g | Protein: 61g | Fat: 48g | Saturated Fat: 16g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 16g | Trans Fat: 0.2g | Cholesterol: 238mg | Sodium: 1471mg | Potassium: 506mg | Fiber: 4g | Sugar: 8g | Vitamin A: 8951IU | Vitamin C: 10mg | Calcium: 181mg | Iron: 3mg