Description
Experience the comforting flavors of a classic pot pie with the convenience of a casserole in this Easy Chicken Pot Pie Casserole. Perfect for busy weeknights or cozy family dinners, this dish features a creamy filling loaded with chicken and vegetables, topped with flaky puff pastry for an irresistible crunch.
Ingredients
Scale
- 3 cups cooked chicken, shredded or chopped
- 2 cups mixed vegetables (peas, carrots, corn)
- 1 cup diced cooked potatoes
- 1 can (10.5 oz) cream of chicken soup
- 1/2 cup milk
- 1 sheet puff pastry, thawed
- 1 egg, beaten (for egg wash)
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon garlic powder
- 1/2 teaspoon dried thyme
Instructions
- Preheat oven to 400°F (200°C) and grease a 9×13-inch baking dish.
- In a large bowl, combine chicken, mixed vegetables, potatoes, cream of chicken soup, milk, salt, pepper, garlic powder, and thyme.
- Spread the filling evenly in the prepared baking dish.
- Lay thawed puff pastry over the filling and trim as necessary. Cut slits in the pastry for steam to escape.
- Brush the pastry with beaten egg for a golden finish.
- Bake for 25–30 minutes until puffed and golden brown.
- Let cool for 5–10 minutes before serving.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1/6 of casserole (approximately 250g)
- Calories: 410
- Sugar: 4g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 7g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 22g
- Cholesterol: 75mg