Chicken Pot Pie Casserole
You're going to love this easy chicken pot pie casserole recipe. Made with a creamy rotisserie chicken filling topped with buttery puff pastry.
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
