Description
A creamy chicken pot pie casserole that melds tender chicken, colorful veggies, and a buttery puff pastry crust into a single, comforting dish.
Ingredients
Scale
- 2 lbs boneless skinless chicken breast, cubed
- 1 cup carrots, diced
- 1 cup peas
- 1 cup potatoes, cubed
- 1 cup onions, diced
- 3 cloves garlic, minced
- 4 tbsp butter
- 1/4 cup all‑purpose flour
- 2 cups low‑sodium chicken broth
- 1 cup whole milk
- 1 tsp dried thyme
- 1 tsp dried rosemary
- 1 cup shredded cheddar cheese
- 2 puff pastry sheets
Instructions
- Preheat oven to 375°F (190°C).
- Sauté onions and garlic in butter until translucent.
- Brown chicken with thyme, rosemary, salt, and pepper.
- Add carrots, peas, potatoes, and flour; stir to coat.
- Pour in broth and milk, simmer until thickened.
- Transfer to baking dish, top with cheddar, cover with pastry, bake 25–30 minutes.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Baking
- Cuisine: American