Chicken Pot Pie Casserole Recipe With Puff Pastry Crust

4 servings
1 hr 30 min

This delicious chicken pot pie casserole is so rich and satisfying! My husband says it’s better than any pot pie he’s ever had in a restaurant, and he’s a tough critic. Make this once, and your family will ask for it again and again!

I adapted this recipe from a Martha Stewart magazine from years ago. It was quite time consuming, but after making it many times over the years, I’ve learned how to shorten the process.

Chicken Pot Pie Casserole tastes best when you use a supermarket rotisserie chicken. I’ve used Perdue Short Cuts in a pinch, but it’s definitely better when you take the time to cut up a whole cooked chicken.

Start by dicing the onion and carrots.

Saute the onion and carrots in butter until they begin to soften.

Add flour and salt, cook until mixture has a nutty aroma and is a pale golden brown.

Whisk in chicken broth and bring to a boil until mixture thickens. Simmer on low 10 minutes.

Stir in frozen peas, chicken and thyme. Season with salt and pepper.

Cut slits in the thawed puff pastry.

Transfer chicken mixture to a casserole dish, put puff pastry over the top, and brush with egg wash.

When you take your chicken pot pie casserole out of the oven, it will be steaming hot! Let it rest for a few minutes before serving.


Chicken Pot Pie Casserole FAQ’s

Q: How do I thicken my chicken pot pie sauce?


A: The flour will thicken your sauce, but if you prefer an even thicker sauce, add a tablespoon of corn starch to the sauce while it’s simmering.


Q: Can I put puff pastry at the bottom of a pie?


A: You can if you’d like, but it won’t puff up and have a flaky texture. Instead, it will be somewhat soggy.


Q: Do I need to cook puff pastry before adding filling?


A: No, you add the filling to the casserole dish, then place the raw puff pastry on top and cook.


Q: Do you vent puff pastry?


A: Yes, cut slits on the top of the puff pastry before baking to vent steam.


Q: Can you make individual pot pies?


A: Yes! Divide sauce into (4) 12 ounce baking dishes. Cut puff pastry into four squares, cut vents, and cover each baking dish. Reduce baking time to 35 minutes.


Q: What do I serve with Chicken Pot Pie Casserole?


A: While you can serve chicken pot pie casserole as a stand alone meal, there are a few side dishes that pair well, such as:



  • salad
  • roasted veggies
  • corn on the cob
  • fruit salad
  • cranberry or apple sauce

Notes:


  1. You can substitute a handful of baby carrots for a whole carrot. That’s what I did!
  2. The original recipe calls for chilling the sauce for a total of 35 minutes. That makes the recipe a lot more time consuming, so I omitted those steps. If you want to “chill”, put the sauce mixture in the refrigerator for 20 minutes after you add the chicken and peas. It goes back in for another 15 minutes after the top has been brushed with egg wash. I believe these extra steps may make the crust rise higher.


If you love comfort food, check out these other recipes!





If you make this recipe, I’d love to hear how you liked it in the comments!

Chicken Pot Pie Casserole Recipe With Puff Pastry Crust

Recipe details

  • 4  servings
  • Prep time: 45 Minutes Cook time: 45 Minutes Total time: 1 hr 30 min
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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.
Rebecca of Zucchini Sisters
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