Puff Pastry Chicken Pot Pie Casserole Dish

 Say goodbye to lackluster frozen meals and hello to the cozy deliciousness of *Chicken Pot Pie Casserole*! This dish takes comfort food to the next level with a golden, flaky puff pastry crust that perfectly crowns a rich filling of tender chicken, carrots, celery, onions, and peas, all bathed in a savory chicken gravy.  

After years of settling for “meh” store-bought pot pies, my family was blown away by this homemade version. My husband declared it an instant classic, even suggesting it become a weekly staple in our meal rotation. The secret? That irresistibly crispy, buttery puff pastry topping that pairs beautifully with the hearty, flavorful filling.  

If you’re craving the ultimate comfort food that’s as satisfying to make as it is to eat, this casserole is calling your name. Perfect for family dinners or whenever you need a warm, nostalgic hug on a plate!

Ingredients

• 1 Pepperidge Farm Puff Pastry Sheet thawed
• 1.5 pounds Chicken Breasts diced
• 1 tablespoon Olive Oil
• 1 cup Carrots sliced
• 1 cup Canned Peas thawed frozen peas work too
• ½ cup Celery sliced
• ½ cup Onion diced
• 7 tablespoons Butter divided
• ¼ cup All-Purpose Flour
• 2 cups Low-Sodium Chicken Broth
• 1 teaspoon Minced Garlic or garlic powder
• 1 teaspoon Thyme
• 1 teaspoon Celery Salt
• Salt & Pepper to taste
• 1 Egg
• 1 tablespoon Water

Instructions

1. Pat raw chicken dry with a paper towel and season with salt and pepper. Add a tablespoon of olive oil to a large pan and bring to medium-high heat. Once hot, add diced chicken and cook until lightly brown, about 6-7 minutes. Set aside.
2. Melt 4 tablespoons of butter in the pan and add carrots, celery, onion, and peas. Season with salt and pepper. Cook until tender, about 6 minutes. Remove from the pan with a slotted spoon to leave behind any remaining butter.
3. Melt 3 tablespoons butter and cook minced garlic for 30-60 seconds. Then add flour to make a roux. Slowly whisk in chicken broth to thicken the flour into a paste and then into a smooth liquid. Add thyme and celery salt. Let simmer until it thickens into a gravy consistency.
4. Add the chicken and vegetables back to the pan with the gravy and stir to coat.
5. Preheat oven to 375 degrees Fahrenheit. Lightly grease a 13"x9" casserole baking dish. Pour mixture into prepared casserole dish.
6. Most puff pastries come in a 9"x9" flat sheet. We need to make it 13"x9" to properly cover the casserole. On a flat surface, place one thawed puff pastry sheet and use a rolling pin to roll one edge 13" wide. Carefully place the puff pastry over the top of the chicken and vegetables in the baking dish.
7. In a small dish, combine egg and water to make an egg wash. Brush it over top of the puff pastry.
8. Bake the casserole in the oven for 30-40 minutes until the puff pastry on top is a golden brown color.

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