Description
A comforting, family-approved chicken pot pie casserole with a flaky puff pastry top, perfect for weeknight dinners or potlucks.
Ingredients
Scale
- 1 lb cooked chicken, diced
- 2 cups frozen mixed vegetables
- 2 medium potatoes, diced
- 1 onion, chopped
- 3 cloves garlic, minced
- 2 cups chicken broth
- 1/2 cup half-and-half or milk
- 3 tbsp all-purpose flour
- 1 tsp dried thyme
- 1 tsp dried oregano
- 1 puff pastry sheet
- 2 tbsp butter
- 1 egg, beaten (for egg wash)
- Salt and pepper to taste
Instructions
- Preheat oven to 375°F (190°C).
- In a skillet, heat olive oil and cook seasoned chicken until browned.
- Add chopped onion, potatoes, and butter; sauté until softened.
- Stir in garlic and cook until fragrant.
- Add chicken broth, thyme, oregano, and bring to a simmer.
- Stir in flour, then half-and-half, and add frozen vegetables, simmering until slightly thickened.
- Transfer filling to a baking dish and cover with puff pastry, crimping edges and scoring top.
- Brush pastry with beaten egg for a golden finish.
- Bake for 25-28 minutes until the pastry is golden brown and filling bubbles.
- Let cool before serving.
Notes
For a vegetarian version, substitute chicken with mushrooms and beans. Can customize with different vegetables or spices.
- Prep Time: 30 minutes
- Cook Time: 28 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 4g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 4g
- Protein: 20g
- Cholesterol: 50mg