Description

This Easy Chicken Pot Pie Casserole brings the comfort of a traditional pot pie into a quick and simple casserole form. With creamy chicken and vegetable filling topped with golden puff pastry, it’s a family-friendly dish that feels both hearty and homey.

Ingredients

3 cups cooked chicken, shredded or chopped

2 cups mixed vegetables (peas, carrots, corn)

1 cup diced cooked potatoes

1 can (10.5 oz) cream of chicken soup

1/2 cup milk

1/2 teaspoon salt

1/2 teaspoon black pepper

1/2 teaspoon garlic powder

1/2 teaspoon dried thyme

1 sheet puff pastry, thawed

1 egg, beaten (for egg wash)

Instructions

Preheat oven to 400°F (200°C). Grease a 9×13-inch baking dish.
In a large bowl, mix together chicken, vegetables, potatoes, soup, milk, and seasonings.
Spread the mixture into the prepared dish.
Lay puff pastry over the top, trimming or rolling out as needed to fit.
Cut small slits in the pastry to allow steam to escape.
Brush pastry with beaten egg.
Bake for 25–30 minutes until puffed and golden brown.
Let cool for 5–10 minutes before serving.

Prep Time: 15 minutes
Cook Time: 30 minutes
Category: Dinner