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–+ servings
Delicious Chicken Pot Pie Casserole topped with flaky golden crust.

Chicken Pot Pie Casserole

A cozy, creamy chicken pot pie casserole made with shredded chicken, mixed vegetables, and a flaky puff pastry topping, perfect for weeknight dinners.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 450
Ingredients Method Nutrition Notes

Ingredients
  

Main Ingredients
  • 3 cups cooked chicken, shredded or chopped Leftovers or rotisserie chicken work well
  • 2 cups mixed vegetables Peas, carrots, corn
  • 1 cup diced cooked potatoes Leftover roasted or boiled potatoes
  • 1 can cream of chicken soup 10.5 oz
  • 1/2 cup milk Whole or 2% for creaminess; non-dairy milks can work but may change texture
  • 1 sheet puff pastry, thawed Keep it cold until ready to use for best lift
  • 1 unit egg, beaten For egg wash
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon dried thyme

Method
 

Preparation
  1. Preheat your oven to 400°F (200°C). Grease a 9×13-inch baking dish with butter or nonstick spray.
  2. In a large bowl, add the chicken, mixed vegetables, and diced cooked potatoes.
  3. Spoon in the cream of chicken soup and pour the milk over the top.
  4. Season with salt, black pepper, garlic powder, and dried thyme. Stir until everything is evenly combined.
  5. Spread the filling evenly into the prepared baking dish and smooth the top with a spatula.
  6. Lay the thawed puff pastry sheet over the filling. Trim excess pastry so it fits the dish. Tuck edges slightly if needed.
  7. Use a sharp knife to cut several slits in the pastry to let steam escape.
  8. Brush the pastry surface with the beaten egg for a golden finish.
  9. Bake for 25 to 30 minutes, or until the pastry is puffed and golden brown and the filling is bubbly at the edges.
  10. Let the casserole rest for 5 to 10 minutes before serving to set the filling and make slicing easier.

Nutrition

Serving: 1Calories: 450kcalCarbohydrates: 25gProtein: 30gFat: 20gSaturated Fat: 10gSodium: 800mgFiber: 3gSugar: 2g

Notes

Serve with a simple green salad or buttered green beans for contrast. For a heartier spread, offer crusty bread or roasted Brussels sprouts on the side. Store leftovers in an airtight container for 3 to 4 days or freeze for up to 2 to 3 months.

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