Description
A comforting chicken pot pie casserole with a creamy filling and flaky crust.
Ingredients
Scale
- 2 cups cooked chicken, shredded
- 1 cup carrots, diced
- 1 cup peas
- 1/2 cup celery, diced
- 1/3 cup butter
- 1/3 cup flour
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/4 tsp garlic powder
- 1 3/4 cups chicken broth
- 2/3 cup milk
- 1 sheet puff pastry or pie crust
Instructions
- Preheat oven to 375°F (190°C).
- In a skillet, melt butter over medium heat.
- Add carrots, peas, and celery. Cook for 5 minutes.
- Stir in flour, salt, pepper, and garlic powder.
- Gradually add chicken broth and milk. Stir until thickened.
- Mix in shredded chicken.
- Pour mixture into a casserole dish.
- Place puff pastry or pie crust on top.
- Bake for 30 minutes or until golden brown.
- Let cool for 5 minutes before serving.
Notes
- Use rotisserie chicken for easy prep.
- Thaw puff pastry before use.
- Store leftovers in the fridge for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 4g
- Sodium: 650mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 3g
- Protein: 18g
- Cholesterol: 65mg
Keywords: chicken pot pie casserole, easy dinner, comfort food