Description
Warm up your dinner table with this Delicious Chicken Pot Pie Casserole, a perfect blend of tender chicken, vibrant vegetables, and a creamy sauce topped with flaky puff pastry. This comforting dish is sure to bring family together for a cozy meal that feels like a hug in every bite.
Ingredients
Scale
- 3 cups boneless, skinless chicken breasts (cooked and shredded)
- 1 cup carrots (diced)
- 1 cup frozen peas
- 1 cup celery (chopped)
- 1 medium onion (chopped)
- 2 cups low-sodium chicken broth
- 1 cup heavy cream
- 1 tsp dried thyme
- 2 sheets puff pastry (thawed)
Instructions
- Preheat oven to 425°F (220°C) and spray a baking dish with nonstick cooking spray.
- In a skillet over medium heat, cook the shredded chicken until golden brown, about 7-10 minutes; set aside.
- Sauté onion, carrots, celery, and peas in the same skillet until softened, around 5-7 minutes. Add thyme.
- Pour in chicken broth and heavy cream; simmer for about 5 minutes until slightly thickened.
- Combine the chicken with the vegetable mixture; mix well.
- Transfer to the prepared baking dish and cover with puff pastry. Cut slits for steam release.
- Bake for 25-30 minutes or until golden brown.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cup (approximately 240g)
- Calories: 390
- Sugar: 4g
- Sodium: 680mg
- Fat: 24g
- Saturated Fat: 11g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 17g
- Cholesterol: 75mg