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4.67 from 3 votes

Chicken Pot Pie Casserole

This delicious, classic comfort food dish will delight your family with it's rich, creamy filling and flaky top crust!
Prep Time45 mins
Cook Time45 mins
Course: Main Course
Cuisine: American
Servings: 4
Calories: 478kcal

Equipment

  • dutch oven
  • round casserole dish

Ingredients

  • 4 tbsp butter unsalted
  • 1 medium onion diced
  • 1 large carrot diced
  • 1/2 cup flour
  • 4 cups chicken broth low sodium
  • 3 cups cooked chicken chopped into 1 inch pieces
  • 1 cup frozen peas
  • 1/4 tsp dried thyme
  • 1 sheet frozen puffed pastry thawed
  • 1 egg yolk
  • kosher salt and ground pepper

Instructions

  • In a dutch oven or medium soup pot, melt butter over medium heat. Add onions and carrots and cook until onion softens, about 4-5 minutes.
  • Add flour and 1/2 teaspoon salt. Stir continuously until mixture has a nutty aroma and is a pale golden brown color, about 3-4 minutes.
  • Pour in the broth and whisk constantly. Bring to a boil and continue stirring until mixture thickens, about 5-6 minutes.
  • Preheat oven to 375 degrees.
  • Let mixture cook and simmer for 10 minutes.
  • Stir in chicken, peas, and thyme. Season with salt and pepper.
  • Pour chicken sauce into a casserole dish.
  • Cut vents in puff pastry, then place over the top of the casserole dish.
  • Brush the puff pastry with egg yolk.
  • Cook for 45 minutes or until the sauce is bubbling and the crust is golden brown.