Puff Pastry Chicken Pot Pie Casserole Dish

Chicken pot pie casserole made with a flakey puff pastry topping, tender cuts of chicken, carrots, celery, onion, and peas in a savory chicken gravy.

Puff Pastry Chicken Pot Pie Casserole Dish in a baking dish with a wooden spoon surrounded by carrots, peas, and parsley

Up to now, my family and I had only eaten premade frozen chicken pot pies and they rather “meh.” When I made this chicken pot pie casserole with puff pastry my husband said he could eat it every week as part of our weekly meal rotation. He said what really made it good was the golden brown puff pastry crust on top that was crispy, yet flakey. It’s the ultimate comfort food!

This recipe does not use canned cream of chicken soup and instead uses a homemade creamy sauce with even better flavor. It also only has a top crust, whereas a traditional chicken pot pie has a bottom and top pie crust. It does not need a bottom crust and has the perfect ratio of tender chicken, creamy filling, vegetables, and puff pastry crust on top.

The whole family will be eating this creamy chicken pot pie casserole and leftovers all week (if you have any!) 

A slice of chicken pot pie casserole sitting on a plate with the rest of the casserole in the background

Ingredients

  • Pepperidge Farm Puff Pastry Sheet
  • Chicken Breasts
  • Olive Oil
  • Carrots
  • Canned Peas, thawed frozen peas work too
  • Celery
  • Onion
  • Butter
  • All-Purpose Flour
  • Low-Sodium Chicken Broth
  • Minced Garlic or Garlic Powder
  • Thyme
  • Celery Salt
  • Salt & Pepper

How to Make Puff Pastry Chicken Pot Pie Casserole

  • Begin by patting the raw chicken dry with a paper towel and seasoning it with salt and pepper.
  • Add a tablespoon of olive oil to a large skillet and bring to medium-high heat. Once hot, add diced chicken and cook until lightly brown, about 6-7 minutes. Set aside.
  • Melt 4 tablespoons of butter in the pan and add carrots, celery, onion, and peas. Season with salt and pepper. Cook until tender, about 6 minutes. Remove from the pan with a slotted spoon to leave behind any remaining melted butter.
  • Melt 3 tablespoons butter and cook minced garlic for 30-60 seconds. Then add flour to make a roux. Slowly whisk in chicken broth to thicken the roux into a paste and then into a smooth liquid. Add thyme and celery salt. Allow to simmer until it thickens into a gravy consistency.
  • Preheat oven to 375 degrees Fahrenheit.
  • Add the chicken and vegetables back to the pan with the gravy and stir to combine.
  • Lightly grease a 13″x9″ casserole baking dish. Pour the mixture into the prepared casserole dish.
  • Most puff pastries come in a 9″x9″ flat sheet. We need to make it 13″x9″ to properly cover the casserole. On a flat surface, place one thawed puff pastry sheet and use a rolling pin to roll one edge 13″ wide. Carefully place the puff pastry over the top of the chicken and vegetables in the baking dish. Fold over or press down any excess pastry.
  • In a small dish, combine egg and water to make an egg wash. Lightly brush it over top of the puff pastry.
  • Bake the casserole in the preheated oven for 30-40 minutes until the puff pastry on top is a golden brown color.
Puff Pastry Chicken Pot Pie Casserole Dish in a baking dish surrounded by carrots, peas, and parsley

Variations of Chicken Pot Pie Casserole

This is one of those recipes that is very versatile!

  • Meat: Mix it up and try it with tender rotisserie chicken, ground beef, diced ham, or sausage.
  • Veggies: Fresh vegetables or mixed frozen vegetables can be used. Additional vegetables can be added as well. Some like corn, green beans, peppers, and mushrooms added to their chicken pot pie recipes.
  • Seasonings: Some also like to use additional herbs and seasonings like onion powder, and oregano, and I’ve even seen some use Italian seasonings.
  • Gravy: To get a more creamy gravy try adding milk, cream, cream cheese, or sour cream. Different types of broth can be used to give a different savory flavor.
  • Crust: An alternative to puff pastry as the crust on top is using a store-bought or homemade pie crust, crescent rolls, or flaky biscuits.
Upclose photo of chicken pot pie casserole on a plate with a fork

Making Ahead

If you plan to make this meal ahead of time, cook the chicken, vegetables, and chicken gravy and pour them into the prepared casserole dish. Place the puff pastry on top, but do not brush it with egg wash until you plan to bake it. Cover it with plastic wrap and place it in the refrigerator until you plan to bake it.

I recommend baking it within the next day and remember to brush the egg wash on just before you place it in the oven. Also, add additional time for baking because it will be heating up from a cold start.

Storing Leftover Chicken Pot Pie

Leftover chicken pot pie can be stored in the refrigerator for up to 3-4 days. Make sure to store it in an airtight container or wrap it tightly with plastic wrap or aluminum foil to maintain its freshness and prevent it from drying out.

Puff Pastry Chicken Pot Pie Casserole Dish in a baking dish surrounded by carrots, peas, and parsley

Reheating Leftovers

To reheat leftover chicken pot pie casserole, preheat the oven to 350 degrees Fahrenheit. Place the chicken pot pie in a baking dish with sides so that the filling does not seep out too much. Cover the casserole dish with foil to prevent excessive browning on top. Bake for 20-25 minutes until the center is heated through and the puff pastry is crispening.

Chicken Pot Pie Casserole

Puff Pastry Chicken Pot Pie Casserole Dish

Tiffany
Chicken pot pie casserole made with a flakey puff pastry topping, tender cuts of chicken, carrots, celery, onion, and peas in a savory chicken gravy.
No ratings yet
Prep Time 15 minutes
Cook Time 52 minutes
Total Time 1 hour 7 minutes
Course Main Dishes
Cuisine American
Servings 8 Servings
Calories 423 kcal

Ingredients
  

  • 1 Pepperidge Farm Puff Pastry Sheet thawed
  • 1.5 pounds Chicken Breasts diced
  • 1 tablespoon Olive Oil
  • 1 cup Carrots sliced
  • 1 cup Canned Peas thawed frozen peas work too
  • ½ cup Celery sliced
  • ½ cup Onion diced
  • 7 tablespoons Butter divided
  • ¼ cup All-Purpose Flour
  • 2 cups Low-Sodium Chicken Broth
  • 1 teaspoon Minced Garlic or garlic powder
  • 1 teaspoon Thyme
  • 1 teaspoon Celery Salt
  • Salt & Pepper to taste

Instructions
 

  • Pat raw chicken dry with a paper towel and season with salt and pepper. Add a tablespoon of olive oil to a large pan and bring to medium-high heat. Once hot, add diced chicken and cook until lightly brown, about 6-7 minutes. Set aside.
  • Melt 4 tablespoons of butter in the pan and add carrots, celery, onion, and peas. Season with salt and pepper. Cook until tender, about 6 minutes. Remove from the pan with a slotted spoon to leave behind any remaining butter.
  • Melt 3 tablespoons butter and cook minced garlic for 30-60 seconds. Then add flour to make a roux. Slowly whisk in chicken broth to thicken the flour into a paste and then into a smooth liquid. Add thyme and celery salt. Let simmer until it thickens into a gravy consistency.
  • Add the chicken and vegetables back to the pan with the gravy and stir to coat.
  • Preheat oven to 375 degrees Fahrenheit. Lightly grease a 13"x9" casserole baking dish. Pour mixture into prepared casserole dish.
  • Most puff pastries come in a 9"x9" flat sheet. We need to make it 13"x9" to properly cover the casserole. On a flat surface, place one thawed puff pastry sheet and use a rolling pin to roll one edge 13" wide. Carefully place the puff pastry over the top of the chicken and vegetables in the baking dish.
  • In a small dish, combine egg and water to make an egg wash. Brush it over top of the puff pastry.
  • Bake the casserole in the oven for 30-40 minutes until the puff pastry on top is a golden brown color.

Nutrition

Calories: 423kcalCarbohydrates: 24gProtein: 23gFat: 26gSaturated Fat: 10gPolyunsaturated Fat: 3gMonounsaturated Fat: 11gTrans Fat: 0.4gCholesterol: 81mgSodium: 636mgPotassium: 509mgFiber: 2gSugar: 3gVitamin A: 3519IUVitamin C: 6mgCalcium: 31mgIron: 2mg

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