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A golden-brown Chicken Pot Pie Casserole with a flaky puff pastry crust, revealing a creamy filling enriched with sherry and nutmeg.

Chicken Pot Pie Casserole

Rebecca Blumer
Enjoy all the cozy charm of a classic chicken pot pie, simplified into a weeknight-friendly casserole. This recipe features a rich, creamy homemade filling and a golden, flaky puff pastry topping for the ultimate comfort food experience.
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Prep Time 20 minutes
Cook Time 30 minutes
Resting time 10 minutes
Total Time 1 hour
Course Casserole, Main Course
Cuisine American
Servings 6 servings
Calories 650 kcal

Equipment

  • 9x9-inch baking dish
  • Large Skillet
  • Whisk
  • Sharp knife

Ingredients
 

  • 4 cups assorted vegetables, diced
  • ⅓ cup butter
  • ½ cup flour
  • ½ teaspoon sea salt
  • ½ teaspoon garlic powder
  • ½ teaspoon onion powder
  • 1 ½ cups chicken broth
  • 1 ½ cups half-and-half
  • 1 ½ cups shredded rotisserie chicken
  • 1 sheet puff pastry, thawed

For the egg wash:

  • 1 egg
  • 2 tablespoons water

Instructions
 

Prep the Dish and Start the Filling

  • Preheat your oven to 400°F (200°C). Lightly coat a 9x9-inch square baking dish with cooking spray.
  • Melt the butter in a large skillet over medium heat. Add the diced vegetables and cook for about 5 minutes, stirring occasionally, until they are crisp-tender.

Build the Creamy Sauce

  • Sprinkle the flour, sea salt, garlic powder, onion powder, and a pinch of nutmeg over the vegetables. Stir constantly for 1 minute to cook the flour.
  • Slowly whisk in the chicken broth, followed by the half-and-half. Continue stirring over medium heat until the mixture thickens into a smooth, gravy-like sauce.
  • Remove from heat and fold in the shredded rotisserie chicken. Taste and adjust seasoning with salt and pepper if needed.

Assemble the Casserole

  • Spoon the hot filling into the prepared baking dish and spread it into an even layer.
  • On a lightly floured surface, unfold the thawed puff pastry. Lay the pastry over the filling, trimming any excess if necessary.
  • In a small bowl, whisk the egg with the water to create an egg wash. Brush the egg wash all over the surface of the pastry. Cut several slits in the top with a sharp knife to allow steam to escape.

Bake Until Golden

  • Bake for 30 minutes, or until the puff pastry is deeply golden, crisp, and puffed, and the filling is bubbling around the edges.
  • Let the casserole rest for 5 to 10 minutes before serving. This allows the sauce to set slightly.

Notes

Technique Tip: Don't rush cooking the flour and butter (the roux). Giving it a full minute in the pan removes any raw, pasty taste and builds a deeper, nuttier flavor for the sauce.
Ingredient Note: For the flakiest crust, use an all-butter puff pastry and keep it chilled in the refrigerator right up until you're ready to place it on the casserole.
Make-Ahead: The filling can be prepared, cooled, and refrigerated for up to 2 days. When ready to bake, spoon the cold filling into the dish, top with pastry, and bake as directed, possibly adding a few extra minutes.
Storage: Store cooled leftovers in an airtight container in the refrigerator for up to 4 days. Reheat in the oven or air fryer to help recrisp the pastry topping.
Nutrition information is estimated based on common ingredients and serving sizes and may vary.

Nutrition

Calories: 650kcalCarbohydrates: 45gProtein: 25gFat: 40gSaturated Fat: 20gCholesterol: 120mgSodium: 900mgPotassium: 400mgFiber: 4gSugar: 5gVitamin A: 15IUVitamin C: 10mgCalcium: 15mgIron: 10mg
Keyword Comfort Food, rotisserie chicken, Weeknight Dinner
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