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a spoon digging in to a chicken pot pie casserole recipe that has a puff pastry lattice top
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5 from 6 votes

Chicken Pot Pie Casserole

This Chicken Pot Pie Casserole is the most amazing comfort food, in an easy to make casserole. The perfect from scratch sauce really puts this recipe over the top.
Prep Time10 minutes
Cook Time1 hour 5 minutes
Total Time1 hour 15 minutes
Servings: 8 servings
Author: Lisa Longley

Ingredients

  • 4 tablespoons unsalted butter (56.5 grams)
  • 2 large carrots peeled and sliced
  • 2 celery stalks diced
  • 1 small yellow onion diced
  • 2 cloves garlic minced
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 cup all purpose flour (60 grams)
  • 2 1/2 cups chicken broth (566.9 grams)
  • 1 cup milk (227 grams)
  • 1/2 teaspoon dried thyme
  • 2 bay leaves
  • 1 pound boneless skinless chicken breasts cut into bite sized pieces (453.6 grams)
  • 1 cup frozen peas (170 grams)
  • 1 sheet puff pastry thawed, see note 2
  • 1 egg whisked

Instructions

  • Preheat your oven to 375 degrees Fahrenheit. Spray a 2-quart casserole dish with cooking spray. See note 1.
  • Melt the butter in a large skillet or a large soup pot. Add the carrots, onion, celery, and garlic. Season with salt and pepper and sauté until the vegetables are soft, about 5 to 7 minutes.
    4 tablespoons unsalted butter, 2 large carrots, 2 celery stalks, 1 small yellow onion, 2 cloves garlic, 1 teaspoon salt, 1/2 teaspoon black pepper
  • Whisk in the flour. (It will look very gummy, but you are on the right track.) Then slowly whisk in the chicken stock, scraping up any browned bits. While you want to go slowly, this should only take about a minute. Whisk in the milk, thyme, and add in 2 bay leaves. Bring to a simmer.
    1/2 cup all purpose flour, 2 1/2 cups chicken broth, 1 cup milk, 1/2 teaspoon dried thyme, 2 bay leaves
  • Add in the chicken and cook for 10 minutes or until the chicken is cooked through. Discard the bay leaves and stir in frozen peas. Pour into the prepared casserole dish.
    1 pound boneless skinless chicken breasts, 1 cup frozen peas
  • Top the casserole dish with the puff pastry. You can do this as a whole sheet, cutting a few holes to vent. Or you can cut the puff pastry into strips and weave it into a lattice top. See the video for a step by step on how to do this. Then brush the puff pastry with the egg wash.
    1 sheet puff pastry, 1 egg
  • Bake for 25 to 35 minutes or until the puff pastry is golden brown. Allow to cool for 10 minutes before dishing up.

Video

Notes

  1. This can be made in a 9 by 13 inch baking dish, but you will need more puff pastry to cover the top.
  2. I love using puff pastry over using biscuits to top the filling. The puff pastry is thinner than biscuit dough and it is easier for it to cook through while the casserole bakes. Plus, it looks so pretty. If you want to make this 100% from scratch you could use my pie crust recipe.