Easy 🫛🥕🥔 Chicken Pot Pie Casserole with puff pastry is a great twist on pot pie and you don’t need to make pie crust! The puff pastry bakes to golden, light and flaky perfection! The filling has big pieces of juicy chicken, carrots, peas, and potatoes in a creamy sauce that’s made from scratch. You can use rotisserie chicken or leftover chicken (or holiday turkey) to save time.
Easy Chicken Pot Pie Casserole
- This chicken pot pie casserole takes the essence of a traditional chicken pot pie and reinvents it as a larger casserole.
- A rich, herb-infused, creamy sauce coats tender chicken, potatoes and classic pot pie veggies including carrots, peas, green beans, and corn.
- I like knowing that the sauce is homemade and there’s no canned soup or condensed soup.
- Instead of making pie crust, a sheet of puff pastry tops the casserole which is such a time-saving hack. It’s flaky and light, and golden crust is so inviting and makes you just want to dig in!
- If you have leftover chicken or leftover turkey from Thanksgiving or Christmas meals, you can use it. Or use a rotisserie chicken to save time.
Key Ingredients in Chicken Pot Pie Casserole
- Chicken (or turkey): Use pieces of boneless skinless chicken thighs or chicken breasts. Rotisserie chicken is another option or leftover chicken you have on hand. Or put that leftover holiday turkey to use!
- Potatoes: I use peeled and diced Yukon gold potatoes because their waxy texture helps them hold their shape better. Although starchy Russet potatoes may be used. Be sure to cut them quite small so they cook in the allotted time.
- Herbs and flavorings: Onion, garlic, dried thyme, dried oregano, salt, pepper, chicken bouillon or poultry seasoning. Rosemary is also a nice addition here.
- Butter + all-purpose flour: They help the homemade sauce thicken and have some body.
- Liquids: Reduced sodium chicken broth and half-and-half are what I use. Heavy cream may be used for a richer, thicker sauce.
- Veggies: A bag of frozen mixed vegetables with carrots, corn, peas, and green beans is the classic pot pie go-to.
- Puff pastry: It’s sold frozen, so make sure it’s unthawed when you go to use it, but not warm and limp. It’s made with lots of butter and you want it cold going into the oven because the hot oven air, combined with the butter, will cause it to puff like magic! Tip: Around the holidays, puff pastry is readily available at places like Trader Joe’s or your regular grocery store and it’s often on sale so you can stock up and keep an extra box in your freezer.
- Egg: A beaten egg brushed over the unbaked puff pastry will help it turn a lovely rich golden color in the oven.
Note: Scroll down to the recipe card section of the post for the ingredients with amounts included and for more complete directions.
How To Make Chicken Pot Pie with Puff Pastry
- Chicken: If you’re using raw chicken, added to a large skillet with olive oil, seasoning, it with salt and pepper, and cook over medium high-heat for about 3 minutes. It won’t be done yet and that’s fine. (If you’re using leftover and previously cooked chicken, you’ll add that later. Start with the next step by cooking the root veggies.)
- Root Veggies: Add the onions, potatoes, butter, and cook until the onion is starting to soften and then add the garlic.
- Simmer: Add the broth, seasonings, bring to a simmer, and simmer for about 5 minutes.
- Combine: Stir in the flour, then the half-and-half and veggies, and cook for another 3 minutes. (This is where you will add previously cooked chicken.)
- Transfer: Turn the mixture out into a 9 x 13-inch casserole dish or 3 quart baking dish.
- Puff Pastry: Unroll the puff pastry and as necessary, use a rolling pin so that the pub pastry is the size of your casserole dish, with a little bit of extra overhang. Place it on top and use a fork to crimp it and score a few lines on the top to allow steam to vent.
- Bake: Brush the top with a beaten egg and bake for about 25 minutes or until the top is golden and has risen. Cool momentarily and serve.
Note: Scroll down to the recipe card section of the post for step-by-step photos and process shots of the cooking process.
Chicken Pot Pie Casserole
🫛🥕🥔 A great twist on classic pot pie and you don’t need to make pie crust because it's made with puff pastry! The puff pastry bakes to golden, light and flaky perfection! The filling has big pieces of juicy chicken, carrots, peas, and potatoes in a creamy sauce that’s made from scratch. You can use rotisserie chicken or leftover chicken (or holiday turkey) to save time with details provided below.
Equipment
- 9×13-inch baking dish or similar sized casserole dish
Ingredients
- 1 tablespoon olive oil
- 1 pound boneless skinless chicken thighs or chicken breasts, diced into bite-sized pieces (or use 2 cups shredded or diced leftover chicken, leftover turkey, or rotisserie chicken)
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 cup yellow onion, diced small (white onion may be substituted)
- 1 cup Yukon gold potatoes, diced into small pieces no bigger than 1/2-inch
- 2 garlic cloves, finely minced
- 2 tablespoons unsalted butter
- 2 cups reduced sodium chicken broth
- 1 teaspoon dried thyme, or to taste (or 1 rounded teaspoon fresh thyme)
- ½ teaspoon dried oregano, or to taste
- ½ teaspoon chicken bouillon or poultry seasoning, or to taste
- ¼ cup all-purpose flour
- ¾ cup half-and-half
- 2 cups frozen mixed vegetables, thawed to room temp (carrots, corn, peas, green beans)
- salt and pepper, as needed to taste
- 1 sheet of puff pastry, thawed but do not allow it to become overly warm
- 1 large egg, beaten
Instructions
- Preheat oven to 375F and spray the baking dish well with cooking spray; set aside.
- Chicken: To a large skillet, and the olive oil, raw chicken, evenly seasoned with salt and pepper, and cook over medium-high heat for about 3 minutes. The chicken will not be completely done at this point and that's fine.If you're using previously cooked chicken or turkey rather than raw, begin with the next step below and add the cooked chicken in step 7.
- Root veggies: To the skillet, add the onion, potatoes, butter, and saute for about 3-4 minutes, or until they're beginning to soften a bit; stir frequently. Tip – Make sure your potatoes are diced small because they'll be the item that takes the longest to fully cook through – although they won't fully cook through in this step.
- Add the garlic and cook for 1 minute; stir continuously.
- Broth + seasonings: Add the broth, thyme, oregano, bouillon, bring to a simmer, and allow it to simmer for about 4-5 minutes; stir frequently.
- Flour: Sprinkle the flour and stir for 1 minute to combine.
- Half-and-half + veggies: Add the half-and-half, veggies, and stir to combine. Simmer for about 3 minutes; stir frequently.If you're using previously cooked chicken or turkey, add it now with the half-and-half, veggies, stir, and simmer as directed.
- Taste: Taste the mixture and add salt, pepper, or additional herbs as desired. Add salt so that it no longer tastes at all bland or boring. I start with 1/2 teaspoon and go from there but it also depends on how salty your broth was and if you're using rotisserie chicken or previously cooked turkey, they will be saltier than if using raw protein.
- Transfer: Turn mixture out into prepared baking dish; set aside momentarily.
- Puff pastry: Carefully unroll the puff pastry and place it on a clean and lightly floured countertop. Use a rolling pin to roll it out so that it's slightly larger than your casserole dish and so that there will be a bit of overhang. Just eyeball it. Puff pastry tips – Puff pastry is sold frozen and you should allow it to thaw on your countertop for about an hour before you'll need it, but this can vary based on the puff pastry and how warm your kitchen is. The trick is to allow it to be warm enough to unwrap (it's always folded like an accordion in thirds) and then roll it out, but not so warm that it's overly soft. Since it's a very buttery dough, you want the butter to be cold going into the hot oven because that will allow it to puff up better and be more flaky and light.
- Transfer + crimp + score: Carefully transfer the puff pastry to your casserole dish (you can drape it over your rolling pin if that's easier than lifting it with your hands) and use a fork to crimp down the edges. Use a paring knife to slit the top in 3-4 places so that steam can escape while baking.
- Eggwash: To a small bowl, add the egg, beat it with a fork for 30 seconds, and use a pastry brush to lightly brush the egg all over the puff pastry.
- Bake: Bake for about 25 to 28 minutes or the top is lightly golden brown and has risen; I recommend rotating your baking dish once midway through baking. Start checking early because all ovens vary and due to the buttery nature of the puff pastry, it will be prone to burning so keep an eye on it. If yours takes longer to bake, so be it. Bake until its done.
- Allow it to rest momentarily before serving.
Notes
Storage: Leftovers will keep airtight in the refrigerator for up to five days or in the freezer for up to three months. But note that leftovers will not be the same as freshly made because it’s impossible for the texture of puff pastry to remain crispy, light, and flaky when it’s refrigerated or frozen, and then reheated. I reheat any leftovers in the microwave for about 30 seconds, or as needed.
Nutrition
Serving: 1serving, Calories: 578cal, Carbohydrates: 43g, Protein: 30g, Fat: 32g, Saturated Fat: 11g, Polyunsaturated Fat: 4g, Monounsaturated Fat: 15g, Trans Fat: 0.2g, Cholesterol: 220mg, Sodium: 710mg, Potassium: 819mg, Fiber: 5g, Sugar: 3g, Vitamin A: 3562IU, Vitamin C: 18mg, Calcium: 104mg, Iron: 4mg
Nutrition information is automatically calculated, so should only be used as an approximation.
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YUM 👏🏼👍🏼❤️Thank You For Sharing ❗️LOOKS Wonderful 😊❗️G-d❤️Bless
Thank you Cheri! Have a wonderful holiday season!
Why can’t I just print the recipe? This is so frustrating.
Not sure Mary Jo what your issues are but if you simply click the Print button in the recipe card, the recipe will open in a new window for easy printing. Easy peasy!