Chicken Pot Pie Casserole

White Scribbled Underline

INGREDIENTS

– 2 cups cooked chicken, shredded or diced – 2 cups mixed vegetables (such as peas, carrots, corn, and green beans), fresh or frozen – 1 small onion, finely chopped – 2 cloves garlic, minced – 3 tablespoons unsalted butter – 1/4 cup all-purpose flour – 2 cups chicken broth – 1 cup milk – 1 teaspoon dried thyme – Salt and pepper to taste

Preheat your oven to 375°F (190°C). Grease a 9x13-inch baking dish or casserole dish.

1

In a large skillet, melt the butter over medium heat. Add the chopped onion and minced garlic, and sauté until softened, about 2-3 minutes.

2

Stir in the flour and cook for another 1-2 minutes to make a roux, stirring constantly.

3

Gradually whisk in the chicken broth and milk, stirring until the mixture thickens and is smooth.

4

Add the shredded or diced cooked chicken, mixed vegetables, dried thyme, salt, and pepper to the skillet. Stir to combine and cook for an additional 5 minutes, allowing the flavors to meld together.

5

Transfer the chicken and vegetable mixture to the prepared baking dish, spreading it out evenly.

6

Roll out the puff pastry sheet on a lightly floured surface to fit the size of your baking dish. Place the puff pastry over the filling, pressing the edges against the sides of the dish to seal.

7

Use a sharp knife to make a few slits in the puff pastry to allow steam to escape during baking. Brush the top of the pastry with beaten egg for a golden finish.

8

Bake in the preheated oven for 25-30 minutes, or until the puff pastry is golden brown and the filling is bubbling.

9

Remove from the oven and let the casserole cool for a few minutes before serving.

10

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