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Chicken Pot Pie Casserole cut into slices with one on a plate.

Easy Chicken Pot Pie Casserole

Krista Stechman
Delicious chicken pot pie filling topped with puff pastry is a super easy and quick dinner for weeknight meals!
5 from 4 votes
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Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Course dinner
Cuisine american
Servings 8 people
Calories 521 kcal

Equipment

  • Dutch oven or cast iron skillet
  • oven

Ingredients
  

Chicken Pot Pie Filling

  • 6 tablespoon unsalted butter
  • 1.5 cups onions small to medium dice
  • 2 cups celery small dice
  • 3 cups carrots medium dice
  • 6 cloves garlic minced
  • 20 sprigs fresh thyme picked off stems and rough chop
  • ½ teaspoon tarragon dried
  • 1.75 teaspoon kosher salt
  • ½ teaspoon black pepper
  • 5 tablespoon all purpose flour
  • 4 cups chicken stock
  • 1 bay leaf dried
  • 1 rotisserie chicken pulled
  • 10 oz peas frozen

Pastry Topping

  • 1 sheet puff pastry thawed and slightly rolled out
  • 1 egg to egg wash the pastry

Instructions
 

Making the Chicken Pot Pie Filling

  • Preheat the oven to 400°F and melt the butter in a large skillet or Dutch oven
  • Add the diced onion, celery and carrot and cook over medium heat until the veggies begin to lightly brown
    sautéed onion, celery and carrot
  • Add the minced garlic, thyme, tarragon, salt and pepper. Stir well and cook another 2-3 minutes
  • Whisk in the flour until it's fully mixed with the butter then stir frequently over low heat for 3 minutes
  • Slowly add in the chicken stock while whisking to prevent lumps. Add in the bay leaf and bring mixture to a boil while stirring frequently
  • Once the mixture boils then turn it down to a simmer and cook 5 more minutes
  • While the pot pie mixture is simmering, pull the chicken. Add the chicken and peas to the mixture
    chicken pot pie mix

Baking the Casserole

  • Either leave the pot pie mixture in the pan it cooked in or transfer it to an oven safe dish then cover the top of it with the slightly rolled out puff pastry
    puff pastry covering the top of the dish
  • Egg wash the top of the pastry then bake for 20 minutes
    egg wash over the puff pastry
  • Serve hot and enjoy!

Notes

Using a pre-made rotisserie chicken makes this recipe super easy but you can also roast your own whole chicken. 
Take the puff pastry out about 40 minutes prior to using to make it easier to handle without tearing. 
Brush the puff pastry with egg wash to get a beautiful golden brown color.

Nutrition

Calories: 521kcalCarbohydrates: 36gProtein: 30gFat: 29gSaturated Fat: 11gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gTrans Fat: 1gCholesterol: 119mgSodium: 1083mgPotassium: 539mgFiber: 5gSugar: 8gVitamin A: 8826IUVitamin C: 25mgCalcium: 71mgIron: 3mg
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