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CHICKEN POT PIE CASSEROLE
If you're new here, you may want to follow me on Pinterest, too. Thanks for visiting!This post may contain affiliate links. Please see my full disclosure policy for details.Easy Chicken Pot Pie Casserole : Here’s a quick chicken pot pie casserole that’s easy and delicious. It’s a Chicken Pot Pie Casserole recipe that’s filled with creamy chicken and vegetables, then covered in a flaky crust.
I love easy chicken recipes where I can pick up a deli-made Rotisserie chicken at the grocery store and add a few more ingredients for a hearty and delicious dinner. That’s why I love making this chicken pot pie casserole recipe. It’s loaded with creamy chicken and vegetables for a perfect idea for dinner. Even better, it’s covered with a puff pastry that makes a wonderful flaky crust. Here’s how I like to make mine.
If you're new here, you may want to follow me on Pinterest, too. Thanks for visiting!
This post may contain affiliate links. Please see my full disclosure policy for details.
Easy Chicken Pot Pie Casserole : Here’s a quick chicken pot pie casserole that’s easy and delicious. It’s a Chicken Pot Pie Casserole recipe that’s filled with creamy chicken and vegetables, then covered in a flaky crust.
I love easy chicken recipes where I can pick up a deli-made Rotisserie chicken at the grocery store and add a few more ingredients for a hearty and delicious dinner. That’s why I love making this chicken pot pie casserole recipe. It’s loaded with creamy chicken and vegetables for a perfect idea for dinner. Even better, it’s covered with a puff pastry that makes a wonderful flaky crust. Here’s how I like to make mine.
EASY CHICKEN POT PIE CASSEROLE
INGREDIENTS
1 Rotisserie chicken, deboned and cut into bite size pieces1 medium onion, chopped2 tablespoons of vegetable oil1/2 cup all-purpose flour1/2 teaspoon salt1/4 teaspoon pepper1 teaspoon dried rosemary1 teaspoon dried thyme1 can chicken broth3/4 cup milk2 cups frozen mixed vegetables, thawed1 pack of frozen puff pastry sheets, thawed according to packaging
1 Rotisserie chicken, deboned and cut into bite size pieces
1 medium onion, chopped
2 tablespoons of vegetable oil
1/2 cup all-purpose flour
1/2 teaspoon salt
1/4 teaspoon pepper
1 teaspoon dried rosemary
1 teaspoon dried thyme
1 can chicken broth
3/4 cup milk
2 cups frozen mixed vegetables, thawed
1 pack of frozen puff pastry sheets, thawed according to packaging
DIRECTIONS
Preheat oven to 400 degrees.Unfold the pastry sheet on a lightly floured surface. Roll the pastry sheet to cover the bottom of a 7 x 11 baking dish. Lightly press the pastry into the baking dish and prick thoroughly with a fork. Trim off the excess, place a piece of aluminum foil on the surface and bake for 25 minutes. Remove the foil and set aside the baked pastry. In a large saucepan, heat the oil over medium heat and cook the onion until tender.Stir in flour, then gradually whisk in chicken broth and milk. Bring to a boil, stirring constantly and cook for a couple of minutes until thickened.Mix in the chicken, vegetables, and seasonings then pour over the prepared puff pastry in the baking dish.Roll out the remaining puff pastry sheet and place over the chicken mixture, pressing to seal around the edges.Cut slits across the top for steam to escape.Bake 35 minutes or until the crust is lightly browned. Enjoy!
Preheat oven to 400 degrees.
Unfold the pastry sheet on a lightly floured surface. Roll the pastry sheet to cover the bottom of a 7 x 11 baking dish. Lightly press the pastry into the baking dish and prick thoroughly with a fork. Trim off the excess, place a piece of aluminum foil on the surface and bake for 25 minutes. Remove the foil and set aside the baked pastry.
In a large saucepan, heat the oil over medium heat and cook the onion until tender.
Stir in flour, then gradually whisk in chicken broth and milk. Bring to a boil, stirring constantly and cook for a couple of minutes until thickened.
Mix in the chicken, vegetables, and seasonings then pour over the prepared puff pastry in the baking dish.
Roll out the remaining puff pastry sheet and place over the chicken mixture, pressing to seal around the edges.
Cut slits across the top for steam to escape.
Bake 35 minutes or until the crust is lightly browned. Enjoy!
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