Chicken and Vegetable Casserole with Puff Pastry Pot Pie
Golden, flaky, and irresistibly comforting, this Chicken and Vegetable Casserole with Puff Pastry Pot Pie is the ultimate comfort food with a gourmet twist. Tender chunks of seared chicken breast, hearty vegetables like carrots, celery, and peas, and a luscious creamy sauce come together in a cozy casserole dish, all topped with buttery puff pastry baked to golden perfection. Infused with garlic, thyme, and fresh parsley, this dish is packed with flavor in every bite. Ideal for weeknight dinners or special gatherings, it combines the homestyle appeal of a traditional pot pie with the ease of a one-dish casserole. Whether you're craving something hearty or looking to impress dinner guests, this Chicken and Vegetable Puff Pastry Pot Pie is sure to become a family favorite!
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Recipe Information
Ingredients
- 2 pieces Chicken breast
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons Olive oil
- 3 tablespoons Unsalted butter
- 3 tablespoons All-purpose flour
- 2 cups Chicken broth
- 1 cup Heavy cream
- 2 pieces Garlic cloves, minced
- 1 medium Onion, finely chopped
- 2 medium Carrots, diced
- 2 stalks Celery, diced
- 1 cup Frozen peas
- 1 teaspoon Dried thyme
- 2 tablespoons Fresh parsley, chopped
- 1 sheet Puff pastry
- 1 piece Egg, beaten (for egg wash)
Instructions
Preheat your oven to 400°F (200°C).
Season the chicken breasts with 1/2 teaspoon of salt and 1/4 teaspoon of black pepper.
In a large skillet over medium heat, add 1 tablespoon of olive oil and sear the chicken breasts for 3-4 minutes per side until golden. Remove and set aside to rest.
In the same skillet, add the remaining olive oil and sauté the onion, carrots, and celery for 4-5 minutes until softened. Add minced garlic and cook for an additional 1 minute.
Add the butter to the skillet and let it melt. Stir in the flour and cook for 1-2 minutes to form a roux.
Gradually whisk in the chicken broth and heavy cream, ensuring there are no lumps. Bring the mixture to a simmer and let it thicken for 3-4 minutes.
Dice the cooked chicken breasts into bite-sized pieces and return them to the skillet. Add peas, dried thyme, fresh parsley, and the remaining salt and pepper. Stir well, and remove from heat.
Pour the chicken and vegetable mixture into a rectangular casserole dish.
Roll out the puff pastry slightly (if needed) to fit over the casserole dish. Lay it over the filling, pressing the edges to seal. Use a knife to cut a few small slits in the pastry for ventilation.
Brush the puff pastry with the beaten egg to ensure it browns evenly in the oven.
Bake in the preheated oven for 25-30 minutes, or until the puff pastry is golden and flaky.
Allow the casserole to cool for 5-10 minutes before serving. Enjoy your delicious chicken and vegetable casserole with puff pastry pot pie!
Nutrition Facts
Calories |
728 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 49.4 g | 63% | |
| Saturated Fat | 24.2 g | 121% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 204 mg | 68% | |
| Sodium | 1021 mg | 44% | |
| Total Carbohydrate | 29.2 g | 11% | |
| Dietary Fiber | 4.9 g | 18% | |
| Total Sugars | 5.8 g | ||
| Protein | 35.5 g | 71% | |
| Vitamin D | 0.5 mcg | 3% | |
| Calcium | 80 mg | 6% | |
| Iron | 3.1 mg | 17% | |
| Potassium | 689 mg | 15% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
