Chicken Pot Pie Casserole
You'll love this twist on a traditional chicken pot pie. Our hearty chicken pot pie casserole is creamy, flavorful and made in none other than a casserole dish!
Servings: 8
Ingredients
- 1 tablespoon olive oil
- 1 medium yellow onion diced
- 2 garlic cloves minced
- 1 tablespoon fresh thyme
- ½ teaspoon fresh rosemary minced
- ½ teaspoon paprika
- 1 teaspoon kosher salt
- 2 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
- 2 cups chicken broth
- 8 oz. cream cheese softened
- 10 oz. frozen mixed vegetables
- 1 lb. shredded or chopped cooked chicken
- 1 puff pastry sheet ~9x9-inch thawed
- 1 large egg yolk
- 1 tablespoon heavy cream
Instructions
- Preheat the oven to 400℉ and spray an 8x8-inch baking dish with cooking spray. Set aside.
- Heat the olive oil in a large skillet over medium/high heat. When the oil becomes fragrant add the onions and cook for 3-4 minutes. When the onions have become translucent add the garlic, thyme, rosemary, paprika, and salt and cook for an additional minute.
- To make the roux, add the butter and flour to the skillet and cook for 1 minute. Whisk in the broth. Make sure to scrape the sides and the bottom to ensure there are no lumps.
- Next, add the cream cheese to the skillet. Break it up using a spoon and cook until melted and combined. Stir in the mixed vegetables and chicken. Transfer to the baking dish. And place the puff pastry on top. Set aside.
- In a small bowl mix the egg yolk with the heavy cream. Using a pastry brush, brush the mixture on top of the puff pastry. Bake for 45 minutes. The top should be golden brown.
- Allow pot pie to rest for 10 minutes before serving.
Notes
- We used 1 Pepperidge Farms puff pastry sheet for this recipe. We also have a homemade puff pastry recipe that you can use as well.
Nutrition
Calories: 463kcal | Carbohydrates: 24g | Protein: 21g | Fat: 32g | Fiber: 2g | Sugar: 2g