Chicken Pot Pie Casserole

Golden-brown puff pastry-topped chicken pot pie in a baking dish, partially served with filling of chicken and mixed vegetables, surrounded by two plated servings.

5 from 3 votes

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.

Prep Time30

Cook Time25

Course: Casserole, Chicken, Dinner, Turkey

Cuisine: Chicken, Dinner, Turkey

Keyword: chicken pot pie casserole, chicken pot pie recipe, chicken pot pie with puff pastry

Servings:

Calories: 578cal

Equipment

9x13-inch baking dish or similar sized casserole dish
Rolling Pin

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.

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