Description

A rich, creamy chicken pot pie casserole topped with flaky puff pastry. This easy, make-ahead dish is perfect for feeding a crowd and is sure to change even the most stubborn pot pie skeptic’s mind.

Ingredients

Scale

3 tablespoons unsalted butter
1 medium yellow onion, diced (about 1 cup)
3 medium carrots, peeled and diced (about 1.5 cups)
2 celery stalks, diced (about 1 cup)
3 cloves garlic, minced
1/2 cup all-purpose flour
2 cups low-sodium chicken broth
1 cup heavy cream
1/2 cup dry white wine (like Sauvignon Blanc)
1 teaspoon dried thyme
1/2 teaspoon dried rosemary, crushed
1 teaspoon salt (kosher salt preferred)
1/2 teaspoon black pepper, freshly ground
4 cups cooked, shredded chicken (from a rotisserie chicken)
1.5 cups frozen peas
1 cup frozen corn kernels (optional)
1 sheet frozen puff pastry (like Pepperidge Farm), thawed
1 large egg (for egg wash)
1 tablespoon water (for egg wash)
Flaky sea salt (like Maldon, for sprinkling)

Instructions

Preheat your oven to 400°F (200°C). Place a rack in the center of the oven.
In a large Dutch oven or heavy-bottomed pot over medium heat, melt the butter until foamy. Add the diced onion, carrots, and celery. Cook, stirring occasionally, for 8-10 minutes until softened and the onion is translucent. Add the minced garlic and cook for 30 seconds until fragrant.
Sprinkle the flour over the cooked vegetables and stir constantly for about 2 minutes to cook the raw flour taste out. The mixture will become thick and pasty.
Slowly pour in the white wine while whisking continuously. Let it simmer for 1 minute. Then slowly pour in the chicken broth, still whisking. Finally, whisk in the heavy cream. Bring to a gentle simmer and cook for 2-3 minutes until thickened enough to coat the back of a spoon.
Stir in the dried thyme, rosemary, salt, and pepper. Taste and adjust seasoning if needed. Fold in the shredded chicken, frozen peas, and frozen corn until evenly coated. Turn off the heat.
Pour the filling into a 9×13-inch baking dish and spread into an even layer.
On a lightly floured surface, gently roll out the thawed puff pastry sheet to about 1/8-inch thick. Drape the pastry over the baking dish, allowing it to overhang by about 1/2 inch on all sides. Tuck the overhanging edges under themselves and press against the rim to seal.
Using a sharp knife or pizza cutter, make 3-4 slits in the top of the pastry to allow steam to escape. In a small bowl, beat the egg with 1 tablespoon of water. Brush the entire surface of the pastry with the egg wash. Sprinkle generously with flaky sea salt.
Place the dish on a baking sheet and bake for 25-30 minutes until the pastry is puffed and deep golden brown and the filling is bubbling through the slits. Let rest on a wire rack for at least 10 minutes before serving.

Notes

For a gluten-free version, use a 1:1 gluten-free flour blend for the roux and a gluten-free puff pastry. For a dairy-free option, swap butter for vegan butter and use full-fat canned coconut milk instead of heavy cream. If the pastry edges brown too quickly, tent the dish with foil for the last 10 minutes of baking. Let the casserole rest for 10 minutes before serving to allow the filling to set.

Prep Time: 20 minutes
Cook Time: 45 minutes
Category: Main Course
Cuisine: American

Nutrition

Serving Size: 1 serving (1/8 of ca
Calories: 485
Sugar: 6
Sodium: 720
Fat: 28
Saturated Fat: 14
Carbohydrates: 30
Fiber: 4
Protein: 28

Keywords: chicken pot pie, casserole, puff pastry, comfort food, potluck, easy dinner, make-ahead