Craving chicken pot pie but short on time? Try this easy weeknight Chicken Pot Pie Casserole! With a creamy homemade filling and a puff pastry topping, it’s quick enough for a busy evening yet comforting enough to serve to guests.
INGREDIENTS
4 cups diced assorted vegetables (see note)
⅓ cup butter
½ cup flour
½ teaspoon sea salt
½ teaspoon garlic powder
½ teaspoon onion powder
1 ½ cups chicken broth
1 ½ cups half-and-half
1 ½ cups shredded rotisserie chicken
1 sheet puff pastry, thawed
For the egg wash:
1 egg
2 tablespoons water
INSTRUCTIONS
- Preheat the oven to 400°F and spray a 9×9-inch square baking dish with cooking spray. Set aside.
- In a large skillet, melt the butter over medium heat. Add the vegetables and sauté until they’re crisp-tender, about 5 minutes. They should be tender yet have a slight bite.
- Stir in the flour, salt, garlic powder, and onion powder, and cook for 1 minute, stirring constantly. Slowly add the chicken broth and half-and-half, stirring continuously until the mixture thickens. Stir in the chicken and adjust seasoning with more salt or pepper if needed. Pour the filling into the prepared baking dish.
- Roll out the thawed puff pastry on a lightly floured surface. If necessary, press the seams together and roll it out to fully cover the filling. Place the pastry over the casserole.
- For the egg wash, whisk together the egg and water, then brush it over the puff pastry. Use a sharp knife to cut several slits in the top of the pastry.
- Bake for 30 minutes, or until the puff pastry is golden brown and the filling is bubbly. Let rest for 5-10 minutes before serving.