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a bite of chicken pot pie casserole recipe on a fork

Chicken Pot Pie Casserole Recipe

With creamy chicken and vegetables layered between a hash brown crust and a puff pastry top, this easy Chicken Pot Pie Casserole Recipe is the ultimate comfort food, and sure to be a new dinner favorite in your house.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Course dinner
Cuisine American
Servings 9
Calories 416 kcal

Equipment

  • 1 large fry pan or skillet
  • 1 9 x 9 cooking pan
  • 1 small bowl
  • 1 pastry brush
  • 1 large spoon

Ingredients
  

  • 2 c chicken cooked and shredded
  • 1.5 c chicken broth
  • 1 stick butter
  • 1/2 c onion diced
  • 1/2 c flour
  • 1 c frozen peas and carrot mixture
  • 1 c frozen corn
  • 3 c hash browns thawed
  • 1 t salt I use coarse salt. If using table salt, use less.
  • 1/2 t pepper
  • 1 sheet puff pastry
  • 1 egg
  • 1/2 t salt I use coarse salt. If using table salt, use less.
  • 1/4 t pepper

Instructions
 

  • Open your rotisserie chicken and discard the skin. Shred the the chicken off the bone until you have 2 cups. Set aside.
  • In a large pan or skillet, melt 1 stick of butter over medium heat and add 1/2 c chopped onion. Cook 3 mins until onion starts to become translucent.
  • Whisk in 1/2 c flour (mixture will bind together). While continuing to stir, whisk in 1.5 c chicken broth.
  • Stir in 1 cup of the frozen peas and carrots, 1/2 c of frozen corn, and the 2 cups of shredded chicken. Add 1/2 t salt and 1/8 t pepper. Note, I use coarse salt. If using table salt, you may want to use less.
  • Grab a 9x9 baking pan and spray with olive oil spray or cooking spray. Add 3 c of thawed hash browns and use the back of a spoon to press them down flat into bottom of the pan. You will want them to be a consistent thickness. Sprinkle with 1/2t salt and 1/4t pepper.
  • Pour the chicken mixture over the hash browns.
  • Unroll one sheet of the puff pastry and use it to completely cover the top of the baking pan. Use a fork to crimp the edges against the edge of the pan to seal it.
  • Break egg into a small bowl and whisk with 1/2 t water. Gently brush a small amount of the egg mixture over top of the entire puff pastry. You won't use all of the egg mixture. Just use enough to make the pastry glisten.
  • Place a cookie sheet under the 9x9 pan and put both in oven. Bake at 375 degrees for 35-45 mins.

Notes

Serve with a side salad like Best Ever Side Salad, roasted green beans or fresh fruit.
Makes 9 servings. Store leftovers in an airtight container in refrigerator for up to 4 days.

Nutrition

Calories: 416kcalCarbohydrates: 37gProtein: 11gFat: 26gSaturated Fat: 10gPolyunsaturated Fat: 3gMonounsaturated Fat: 10gTrans Fat: 0.4gCholesterol: 65mgSodium: 509mgPotassium: 386mgFiber: 3gSugar: 1gVitamin A: 1855IUVitamin C: 10mgCalcium: 28mgIron: 2mg
Keyword casserole, chicken, chicken pot pie
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