Creamy Chicken Pot Pie Casserole: A Comforting Classic with a Twist

Get ready to warm both your heart and your taste buds with this comforting twist on a beloved classic – Creamy Chicken Pot Pie Casserole! Bursting with tender chicken, flavorful vegetables, and a creamy sauce, this hearty dish is sure to become a family favorite. Join me as we embark on a culinary journey filled with savory delights and homestyle goodness.


For the Filling:
– 2 tablespoons unsalted butter
– 1 onion, diced
– 2 carrots, diced
– 2 celery stalks, diced
– 2 cloves garlic, minced
– 1/4 cup all-purpose flour
– 2 cups chicken broth
– 1 cup whole milk or half-and-half
– 2 cups cooked chicken, diced or shredded
– 1 cup frozen peas
– 1 cup frozen corn
– 1 teaspoon dried thyme
– Salt and pepper, to taste

For the Topping:
– 1 sheet of puff pastry, thawed if frozen
– 1 egg, beaten (for egg wash)


1. Preheat your oven to 375°F (190°C). Grease a 9×13-inch baking dish and set it aside.

2. In a large skillet or Dutch oven, melt the butter over medium heat. Add the diced onion, carrots, and celery, and cook until the vegetables are softened, about 5-7 minutes. Add the minced garlic and cook for an additional 1-2 minutes, until fragrant.

3. Sprinkle the flour over the cooked vegetables and stir to combine, cooking for 1-2 minutes to remove the raw flour taste.

4. Gradually pour in the chicken broth and whole milk (or half-and-half), stirring constantly to prevent lumps from forming. Continue to cook, stirring frequently, until the mixture thickens and comes to a simmer.

5. Add the cooked chicken, frozen peas, frozen corn, dried thyme, salt, and pepper to the sauce mixture. Stir until everything is well combined and heated through. Taste and adjust seasoning as needed.

6. Transfer the creamy chicken filling to the prepared baking dish, spreading it out evenly.

7. Roll out the puff pastry sheet on a lightly floured surface until it is slightly larger than the baking dish. Place the pastry over the filling, tucking any excess pastry around the edges. Cut a few slits in the pastry to allow steam to escape during baking.

8. Brush the top of the pastry with the beaten egg, which will give it a golden sheen when baked.

9. Place the casserole dish on a baking sheet (to catch any drips) and bake in the preheated oven for 30-35 minutes, or until the pastry is golden brown and the filling is bubbling.

10. Remove the casserole from the oven and let it cool for a few minutes before serving.

11. Serve warm and enjoy the comforting goodness of Creamy Chicken Pot Pie Casserole!

With its creamy filling, flaky puff pastry topping, and hearty chicken and vegetable medley, this Creamy Chicken Pot Pie Casserole is the epitome of comfort food. Whether you’re serving it for a family dinner or a cozy gathering with friends, this dish is sure to impress. So gather your ingredients, preheat your oven, and get ready to delight in a taste of home with every bite.

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