Chicken Pot Pie Casserole
Chicken pot pie is a favorite in my family. There’s something about the tender chicken, delicious vegetables and cream sauce that makes us happy-happy-happy. My favorite part of chicken pot pies, however, is the crust. Sometimes I go the extra mile and make a homemade crust, but lately I’ve taken to using frozen puff pastry. You can also substitute the puff pastry with biscuits (find my homemade biscuit recipe here). Just top the filling with cut out biscuit dough and bake as directed below.
Rather than bake up individual pies, I make it casserole-style, baked in a 9×13″ pan and topped with the puff pastry.
Give my recipe a try. I think you’ll like it. 🙂
Chicken Pot Pie Casserole
- 1 tablespoon olive oil
- 3 boneless, skinless chicken breasts, cut into chunks
- 1 medium onion, chopped
- 1 small bag baby carrots
- 1 tablespoon chopped garlic
- 2 cups sliced mushrooms
- 1/4 cup all-purpose flour
- 2 cups water
- 2 tablespoons powdered chicken seasoning (or you can use 3 bouillon cubes)
- 1 small bag frozen peas (about 1 1/2 cups)
- 1/2 teaspoon black pepper
- 2 sheets puff pastry
- 2 egg whites
1. Place a large pot over medium high heat. Add the olive oil and chicken to the pot. Cook until the chicken is no longer pink. Remove the chicken from the pot; set aside.
2. In the same pot used to cook the chicken, add the onions, carrots and garlic. Cook until the onions are translucent.
3. Add the mushrooms to the pot; cook until the mushrooms begin to soften.
4. Add the chicken back into the pot.
5. Stir in the flour.
6. Mix the water with the chicken seasoning then pour into the pot (or you can just add the seasoning or bouillon to the pot and pour in the water). Stir the chicken mixture as you pour the water into the pot to prevent clumping.
7. Add the half-and-half. Stir to combine the ingredients.
8. Cook for 15 minutes or until the mixture slightly thickens.
9. Add the peas to the pot.
NOTE: We forgot to add the peas when we made this last night (oops!), but this is the step where you’d do so. 🙂
Add the black pepper. Taste and adjust the seasonings. If you like it more salty, add more chicken seasoning.
10. Pour the chicken mixture into a 9X13 pan.
12. Lightly beat the egg whites. Brush the top of the puff pastry with the beaten egg whites.
13. Bake at 375 degrees for 30 minutes, or until the puff pastry is golden brown (I baked this for a few more minutes so that the puff pastry was a deeper golden brown than what’s shown in the photo below.)
14. Let the pot pie cool for about 5 minutes before cutting.
Serve and ENJOY!
How much half and half do you use? The receipts does not say.
Lana! I’m so sorry about that. Thanks for the catch! Use 1 pint half and half.