Description
Easy Chicken Pot Pie Casserole is a comforting and delicious family favorite that combines tender chicken, fresh vegetables, and a flaky puff pastry topping.
Ingredients
- 3 cup cooked chicken, shredded or chopped
- 2 cup mixed vegetables (peas, carrots, corn)
- 1 cup diced cooked potatoes
- 1 can (10.5 ounce) cream of chicken soup
- 1/2 cup milk
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon garlic powder
- 1/2 teaspoon dried thyme
- 1 sheet puff pastry, thawed
- 1 egg, beaten (for egg wash)
Instructions
1. Preheat the oven to 400°F and grease a 9×13-inch baking dish.
2. In a large bowl, combine the cooked chicken, vegetables, potatoes, cream of chicken soup, milk, and seasonings. Stir until everything is well mixed and evenly distributed.
3. Transfer the filling mixture to the prepared baking dish, spreading it out evenly.
4. Unfold the thawed puff pastry sheet and place it over the filling, trimming it to fit the dish. Cut a few slits in the pastry to allow steam to escape during baking.
5. Brush the puff pastry with the beaten egg, creating a beautiful golden-brown finish. Bake the casserole for 25-30 minutes, or until the pastry is puffed and golden brown.
6. Allow the casserole to cool for 5-10 minutes before serving.
Notes
This casserole makes fantastic leftovers. Store any remaining portions in an airtight container in the refrigerator for up to 4 days. You can also freeze the unbaked casserole for up to 3 months.
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 3g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 70mg