Go Back
Print Recipe

Chicken Pot Pie Casserole

There’s nothing quite like the comforting embrace of a warm, hearty chicken pot pie—but when you’re craving all that creamy, savory goodness without the fuss of individual pies, this Chicken Pot Pie Casserole is your go-to. It’s a delicious twist on the classic, made even easier and more indulgent with a golden, flaky puff pastry crust that bakes up beautifully over a rich, veggie-packed filling. Whether you're feeding a family or just in the mood for a cozy night in, this one-pan wonder delivers all the nostalgia and flavor of the traditional dish with a simplified, casserole-style approach.
Prep Time30 minutes
Cook Time30 minutes
Course: Main Course
Cuisine: American
Keyword: Casserole, Chicken Casserole, Chicken Pot Pie, Pot Pie
Servings: 8

Ingredients

  • 2 sheets Puff Pastry
  • 2 Chicken Breasts, boneless & skinless
  • 1 Tbsp Olive Oil
  • 1 Tbsp Butter
  • 3 C Mirepoix
  • 2 cloves Garlic, minced
  • 1 C Peas, frozen
  • 2 Tbsp All-Purpose Flour
  • 1 C Chicken Broth
  • 2 C Heavy Cream
  • 2 tsp Thyme
  • Salt
  • Pepper
  • 1 Egg, white

Instructions

  • Note - for the chicken you can either boil 2 chicken breasts or use a rotisserie chicken.
    Bring a pot of water to a boil. Once the water is boiling, add your chicken breast and let boil for about 30 minutes or until the chicken is thoroughly cooked.
    Remove the chicken from the water, pat dry, and shred the chicken.
    While the chicken is cooking, cut the puff pastry sheets into triangles that are about 2 inches.
    Preheat the oven to 350°F
    Heat a skillet on medium-high heat. Add the olive oil and butter. Once the butter is melted, stir them together.
    Add the garlic to the pan and let it cook for a few minutes.
    Then add the mirepoix to the pan and let it cook for about 5-7 minutes.
    Add the frozen peas and let them cook for about 3 minutes.
    Add the flour to the pan and stir well.
    Next, add the heavy cream and chicken broth, and stir well.
    Remove the pan from the heat and add in the thyme, salt, and pepper. If the mixture is too thick, add some additional chicken broth.
    Add in the shredded chicken and stir well.
    Take your casserole dish and grease the dish.
    Take about a third of your puff pastry triangle and line the bottom of the casserole dish.
    Add 1/2 of the chicken and vegetable mixture to the casserole dish.
    Top with about a 1/3 of the puff pastry triangles.
    Add the other 1/2 of the chicken and vegetable mixture.
    Top with the remaining puff pastry triangles.
    Brush the puff pastry with the egg white.
    Bake for 25 minutes at 350°F or until the top is golden brown.
    Enjoy!