Description
creamy, comforting Chicken Pot Pie Casserole filled with tender chicken, mixed vegetables, and a rich, savory sauce, all topped with flaky puff pastry or biscuits. This easy recipe is perfect for a cozy family dinner and can be customized with different ingredients.
Ingredients
- 2 cups cooked, shredded chicken
- 1 cup frozen mixed vegetables (peas, carrots, corn)
- 1 can (10.5 oz) cream of chicken soup
- 1 cup chicken broth
- 1/2 cup milk
- 1/2 onion, diced
- 2 cloves garlic, minced
- 2 tbsp butter
- 1 tbsp flour
- 1/2 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp dried thyme
- 1 sheet puff pastry (or 1 can refrigerated biscuits)
- 1 egg (for egg wash)
Instructions
- Preheat oven to 400°F (200°C). Grease a 9×13-inch baking dish.
- In a large skillet, melt butter over medium heat. Add onions and garlic, sauté until soft.
- Stir in flour and cook for 1 minute. Slowly whisk in chicken broth and milk, stirring until thickened.
- Add cream of chicken soup, salt, pepper, and thyme. Stir until smooth.
- Mix in shredded chicken and frozen vegetables. Cook for 2-3 minutes, then transfer to the baking dish.
- Roll out puff pastry and cut into squares or rounds. Place on top of the filling. (If using biscuits, arrange them evenly on top.)
- Brush pastry or biscuits with beaten egg for a golden finish.
- Bake for 25-30 minutes until golden brown and bubbly. Let cool for 5 minutes before serving.
- Prep Time: 15 minutes
- Cook Time: 30 minutes