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Chicken Pot Pie Casserole

Ingredients

  • 2 Fuff Pastry Sheets
  • 5 Tablespoons Butter Plus extra to grease a 9 x 13 inch baking dish
  • 1 Cup Chopped Onion
  • 1/2 Cup Chopped Carrots
  • 1 Cup Chopped Broccoli
  • 1/4 Cup Chopped Button Mushrooms
  • 1/2 Cup Peas
  • 5 Tablespoons Flour Plus extra to roll puff pastry dough to needed size
  • 1-3/4 Cup (One Can) Chicken Stock
  • 1-1/4 Cups Cream (Heavy Cream or Light Cream)
  • 1 Teaspoon Salt
  • 1 Teaspoon Onion Powder
  • 1 Cube Chicken Bullion
  • 1/4 Teaspoon Pepper
  • 1 Pound Cooked Chicken (I used shredded. You can also use cubed)
  • 1 Egg

Instructions

For the Bottom Layer of the Pie:

  1. Preheat oven to 400 degrees Fahrenheit.

  2. Roll out the puff pastry dough to fit a 9 x 13 inch baking dish. Use flour as needed to roll out the dough. Use a fork to price some air vents in the dough.

  3. Fit one of the puff pastry sheets in the baking dish. Bake for about 10 minutes. Set aside.

For the Filling:

  1. Melt the butter in a large pan.

  2. Add the chopped onions and cook for about 2 minutes, or until the onions begin to soften.

  3. Add the carrots, broccoli, mushrooms, and peas. Cook for 2 additional minutes.

  4. Stir in the flour. Cook for 1 more minute.

  5. Pour in the chicken stock. Cook for 1 minute longer.

  6. Add the cream and stir until well combined.

  7. Mix in the spices and herbs. Continue to cook for an additional minute, or until all the spices have been incorporated into the mixture.

  8. Stir in the cooked chicken. Allow the mixture to come to room temperature.

To Assemble:

  1. Pour the chicken and vegetable mixture into the 9 x 13 inch baking dish. Cover with the second sheet of puff pastry.

  2. Mix one egg in a small bowl or cup and brush the top of the puff pastry with the egg wash. You'll need about half of the egg mixture.

  3. Lower oven to 375 degrees Fahrenheit. Bake for about 32 minutes, or until the top is golden.