Chicken Pot Pie Casserole Recipe From Scratch
Description
Chicken pot pie casserole is a classic comfort food that's sure to please any crowd. This recipe makes a delicious and creamy casserole that's perfect for a weeknight meal. This casserole is made with a creamy chicken and vegetable filling and topped with a flaky pastry crust. It's a simple and easy-to-make recipe that can be customized with different vegetables and seasonings. The casserole is great for entertaining, as it can be prepped ahead of time and baked just before serving.
Prep Time
This recipe takes about 10 minutes of prep time before it can be put in the oven. The casserole can be made ahead of time and stored in the refrigerator until needed. It's also a great make-ahead dish for busy weeknights or for entertaining.
Cook Time
The casserole takes about 40 minutes to bake in the oven. The time can vary depending on the oven and the size of the casserole dish. The casserole is done when the pastry crust is golden brown and the filling is bubbling.
Ingredients
For the filling: 2 cups cooked chicken, 1 cup diced carrots, 1 cup diced celery, 1/2 cup diced onion, 1/4 cup butter, 1/4 cup all-purpose flour, 1 teaspoon poultry seasoning, 1/2 teaspoon salt, 1/2 teaspoon black pepper, 2 cups chicken broth, 1/2 cup heavy cream, 1/2 cup frozen peas.
For the topping: 1 sheet frozen puff pastry, 1 egg beaten with 1 tablespoon of water.
Instructions
1. Preheat the oven to 375 degrees F (190 degrees C). Grease an 8-inch square baking dish.
2. In a large skillet over medium heat, melt the butter. Add the carrots, celery and onion and cook until softened, about 5 minutes. Stir in the flour, poultry seasoning, salt and pepper. Cook for 1 minute, stirring constantly. Slowly add the chicken broth and cream, stirring until smooth. Simmer for 3 minutes, stirring occasionally. Add the cooked chicken and peas and stir to combine. Pour the mixture into the prepared baking dish.
3. Place the puff pastry sheet on top of the filling and press down lightly to seal. Brush the pastry with the egg mixture. Cut a few slits in the pastry to allow steam to escape.
4. Bake for 40 minutes, or until golden brown. Let cool for 10 minutes before serving.
Equipment
You will need a large skillet, an 8-inch square baking dish, and a pastry brush for this recipe.
Notes
This casserole can be made ahead of time and stored in the refrigerator for up to 2 days before baking. For a vegetarian version of this dish, omit the chicken and double the amount of vegetables.
Nutrition: Per Serving
This recipe makes 6 servings. Each serving contains 330 calories, 16 grams of fat, 26 grams of carbohydrates, and 18 grams of protein.
Recipe Tips
For a richer flavor, add a tablespoon of chopped fresh herbs such as parsley, thyme, or rosemary to the filling. To keep the pastry crust from becoming soggy, make sure the filling is completely cooled before adding the pastry topping. For a crispier crust, brush the pastry with melted butter before baking. To make the casserole even easier to prepare, use a store-bought rotisserie chicken instead of cooking the chicken yourself.
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