Chicken Pot Pie Casserole
You’re going to love this easy chicken pot pie casserole recipe. With a creamy filling made with rotisserie chicken and a buttery puff pastry crust, this comfort food classic comes together in minutes and and guarantees empty plates.
Ingredient and Substitutions
- Rotisserie chicken. Substitute with cooked and shredded chicken breasts. I love using rotisserie chicken for pot pie because the chicken is so flavorful and half of the work has been done for me.
- Vegetables: I used onions, carrots, celery and frozen peas. Bell peppers, potatoes, mushrooms, broccoli, corn, green beans or cauliflower will all be delicious too. Use a bag of frozen mixed vegetables for ease.
- Sauce: I used my simple béchamel sauce/white sauce recipe. The sauce is made by melting butter and flour together to make a roux before stirring in milk and cream and allowing to simmer until thick and smooth. I seasoned the sauce with garlic powder, a pinch of nutmeg, salt and black pepper. I often stir in a handful of cheddar cheese for extra flavor but that’s completely optional.
- Puff pastry. There is nothing easier than store-bought frozen puff pastry for a pot pie. Use your favorite pie crust or top the chicken filling with biscuit dough for an easy weeknight meal.
How to make chicken pot pie casserole
- Make the chicken pot pie filling: Sauté the veggies in a large skillet or pan set over medium-high heat until golden brown and softened. Season with salt and pepper then add to a large bowl. Shred the chicken, discarding the skin and bones and add to the bowl along with the béchamel sauce and the frozen peas. Stir together, taste and adjust seasoning if necessary.
- Assemble and bake: Transfer the pot pie filling to a baking dish then top with the thawed puff pastry. Brush with beaten egg and place in the preheated oven. Allow to bake for 20-25 minutes until golden brown then remove from the oven and serve.
Can I make this ahead?
This easy casserole can be made the day before serving. I would assemble the entire pot pie but then cover with foil and keep in the refrigerator until you’re ready to bake. Leftovers can be kept in an airtight container in the fridge for up to 3 days.
Serving Suggestions
As will all casserole dishes, this recipe is delicious served with a side of vegetables or creamy mashed potatoes. We love it with sautéed broccolini, green beans or brussels sprouts. It’s also great served with a big green salad to cut through the richness.
Casserole Recipes
Servings: 8
Calories: 563kcal
Ingredients
- 2 rotisserie chickens shredded – approximately 6 cups of shredded chicken
- 1 large onion finely chopped
- 2 celery sticks finely chopped
- 2 carrots peeled and chopped
- 4 garlic cloves crushed
- 1 tsp dried thyme
- 1 tsp garlic powder
- 2 cups frozen peas
- 3 cups béchamel sauce/white sauce
- salt and black pepper to taste
- 14 oz (400g) frozen puff pastry thawed
- 1 egg beaten
Instructions
- Preheat the oven to 350°F/180°C.
- In a large skillet or pan set over medium-high heat, add a splash of olive oil then add the onion, celery and carrots.
- Allow to sauté for a few minutes until the vegetables are soft and golden brown. Add the garlic and cook for another minute then season with dried thyme, garlic powder, salt and black pepper.
- Transfer the vegetables to a large mixing bowl.
- Add the shredded chicken, béchamel sauce and frozen peas.
- Stir together, taste and adjust seasoning if necessary.
- Transfer the filling to a baking dish (the one I used was approximately 9x13inches/22x33cm).
- Roll the puff pastry out on a floured surface into a rectangle big enough to fit your dish.
- Top the filling with the pastry, crimp the edges and brush the top with beaten egg.
- Place the pot pie in the preheated oven and allow to bake for 20-25 minutes until the puff pastry is crisp and golden.
- Remove from the oven and allow to rest for a few minutes before serving.
Nutrition
Calories: 563kcal | Carbohydrates: 34g | Protein: 34g | Fat: 32g | Saturated Fat: 8g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 14g | Trans Fat: 0.003g | Cholesterol: 102mg | Sodium: 475mg | Potassium: 480mg | Fiber: 4g | Sugar: 5g | Vitamin A: 3107IU | Vitamin C: 18mg | Calcium: 70mg | Iron: 3mg
Tried this recipe?Let us know how it was!