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Classic Chicken Pot Pie

Category: Inspiring Dinner Ideas

This chicken pot pie casserole transforms the classic pie into an easy-to-make dish. Using rotisserie chicken and puff pastry saves time while keeping all the comfort food flavors you love. Perfect for family dinners or make-ahead meals.

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Sarah
Created By Sarah John
Updated on Tue, 21 Jan 2025 10:35:30 GMT
A baked dish featuring fluffy dumplings resting in a creamy sauce, garnished with chopped parsley. Save
A baked dish featuring fluffy dumplings resting in a creamy sauce, garnished with chopped parsley. | kitchenscroll.com

I stumbled upon this chicken pot pie recipe during a rainy weekend at my grandmother's house. We transformed her classic pot pie into this incredible casserole version that's now a staple in my kitchen. The combination of buttery puff pastry and creamy wine sauce makes this dish pure comfort in a pan. My family literally races to the table when they smell it baking.

Why This Recipe Works Every Time

There's something magical about mixing store bought rotisserie chicken with a homemade wine sauce. It's my go to recipe when I want to impress without spending hours in the kitchen. The puff pastry on top gets so golden and flaky you'll think you're eating at a fancy restaurant. I love serving this on busy weeknights or when friends pop over unexpectedly.

What You'll Need For The Filling

  • Butter: Don't skimp here real butter makes all the difference in the sauce.
  • Onion and Garlic: Fresh only please they create the most amazing smell while cooking.
  • Chicken Broth and White Wine: I use Pinot Grigio because it's what I like to drink while cooking.
  • Half and Half: This makes everything creamy without being too heavy.
  • Red and Purple Potatoes: They look gorgeous and hold their shape perfectly.
  • Carrots and Frozen Peas: My kids actually eat their veggies when I make this.
  • Rotisserie Chicken: My favorite shortcut for amazing flavor.

The Perfect Topping

  • Frozen Puff Pastry: Let it thaw on your counter while you make the filling.
  • Egg Wash: Just beat an egg with a splash of water for that gorgeous golden top.
  • Fresh Parsley: Sprinkle some on at the end it looks beautiful.
  • No Puff Pastry?: Pie crust or even crescent rolls work in a pinch.
A bowl of mixed diced vegetables including beets, carrots, green peas, and potatoes. Save
A bowl of mixed diced vegetables including beets, carrots, green peas, and potatoes. | kitchenscroll.com

Let's Make The Filling

Start with melting butter in your biggest pot. When your onions turn clear and soft toss in the garlic and herbs. The flour goes in next to make a paste this is what makes our sauce thick and creamy. Pour in your broth and wine slowly keep stirring so it stays smooth. Once it thickens add your half and half then all those colorful veggies and chicken.

Getting It Ready To Bake

Get your oven nice and hot at 375°F. I like using my deep casserole dish for this just make sure to grease it first. Pour in all that creamy goodness and let it bubble away for about 30 minutes. You'll know it's ready when you can easily stick a fork in the potatoes.

Adding That Golden Top

Now comes my favorite part. Take your thawed puff pastry and lay it right on top. Sometimes I cut it into fun shapes or make a pretty pattern. Brush it with egg wash to get that beautiful golden color. Pop it back in the oven and watch it puff up into this gorgeous flaky blanket.

Serving Your Masterpiece

I always serve this with a big green salad on the side. Pour everyone a glass of that same wine you used in the sauce it pairs perfectly. There's something so satisfying about breaking through that flaky crust into the creamy filling below.

A series of four images showing the preparation of chicken pot pie, including mixing ingredients, adding chicken, combining vegetables, and laying pie crust with heart shapes cut out. Save
A series of four images showing the preparation of chicken pot pie, including mixing ingredients, adding chicken, combining vegetables, and laying pie crust with heart shapes cut out. | kitchenscroll.com

Make It When You Need It

The best part about this recipe? You can get it ready ahead of time. Make the filling up to two days before just keep it in the fridge. Take it out about 30 minutes before you want to bake it then top with the pastry. Leftovers keep well for about 4 days just warm them up in the oven to keep that crust crispy.

Help My Sauce Is Too Thin

If your sauce needs thickening mix some cornstarch with cold water and stir it in. Give it a minute to bubble and thicken up. If your pastry starts getting too brown before everything's hot just cover it with foil. No soggy bottoms in my kitchen.

A Little Bit Of History

You know pot pies go way back to ancient times? The Greeks started it but the Romans added that wonderful top crust. Now we have this perfect comfort food that works with whatever we have in the kitchen. It's amazing how some recipes just stand the test of time.

Make It Your Own

Don't be afraid to play around with this recipe. Swap in mushrooms or throw in some butternut squash. A tiny pinch of nutmeg in the sauce takes it to another level. When I'm feeling fancy I cut little hearts in the pastry top perfect for special dinners.

Common Questions About Cooking

→ Can I make this casserole ahead of time?

Yes, you can make the filling up to 2 days ahead and store it in the fridge. Just add the puff pastry top right before baking for the best results.

→ What type of potatoes work best in this recipe?

Both baby red potatoes and Yukon gold potatoes work great. They hold their shape well during cooking and have a buttery, creamy texture.

→ Can I substitute the wine in the recipe?

You can replace the white wine with additional chicken broth. The wine adds flavor but isn't essential to the recipe's success.

→ How do I know when the casserole is done?

The filling should be bubbling and the potatoes should be tender when pierced with a fork. The puff pastry top should be golden brown and flaky.

→ What's the best way to reheat leftovers?

Reheat in a 350°F oven until warmed through. This helps maintain the crispy texture of the puff pastry better than microwave reheating.

Chicken Pot Pie Casserole

A comforting casserole combining tender chicken, fresh vegetables, and herbs in a rich cream sauce, topped with golden puff pastry.

Preparation Time
20 minutes
Cooking Duration
45 minutes
Total Time Required
65 minutes
Created By: Sarah John

Recipe Category: Dinner Delights

Skill Level Required: Moderate Skills Needed

Cuisine Style: American

Recipe Output: 8 Number of Servings (8 portions)

Dietary Preferences: ~

What You'll Gather

Contains 01 items Unsalted butter, 1/4 cup.
Contains 02 items White or yellow onion, diced, 1/2 medium.
Contains 03 items Fresh thyme sprigs, 2 tablespoons.
Contains 04 items Fresh garlic, minced, 2 teaspoons.
Contains 05 items All-purpose flour, 1/4 cup.
Contains 06 items Kosher salt, 1 teaspoon.
Contains 07 items Fresh cracked black pepper, 1/4 teaspoon.
Contains 08 items Low sodium chicken broth, 1 1/2 cups.
Contains 09 items Dry white wine like Pinot Grigio, 1/2 cup.
Contains 10 items Half and half cream, 1/2 cup.
Contains 11 items Baby red or gold Yukon potatoes, diced, 1 1/2 cups.
Contains 12 items Baby blue or purple potatoes, diced, 1 1/2 cups.
Contains 13 items Frozen peas, 1/2 bag.
Contains 14 items Fresh carrots, peeled and diced, 2 medium.
Contains 15 items Cooked chicken, cubed, 2 1/2 cups.
Contains 16 items Frozen puff pastry sheet, thawed, 1 package.
Contains 17 items Fresh Italian parsley for garnish.

Step-by-Step Instructions

Step 01

Heat oven to 375°F. Melt butter in a large dutch oven over medium heat.

Step 02

Cook onions until soft and clear. Add thyme, garlic, flour, salt and pepper, stirring until it forms a paste.

Step 03

Pour in broth and wine. Let it bubble until thick. Stir in half and half cream.

Step 04

Mix in potatoes, peas, carrots and chicken. Cook while stirring for 5-10 minutes.

Step 05

Pour into greased casserole dish. Bake 25-30 minutes until bubbling and potatoes are soft.

Step 06

Top with puff pastry sheet. Bake again until pastry turns golden and flaky, about 20 minutes.

Step 07

Let cool 5-10 minutes. Sprinkle with fresh parsley before serving.

Important Tips

  1. Thaw puff pastry for 1 hour before using.
  2. Can make filling 2 days ahead and chill.
  3. Leftovers keep 4 days in fridge.

Essential Tools

  • Large dutch oven or heavy skillet.
  • Casserole dish.
  • Measuring cups and spoons.

Allergen Guidance

Double-check ingredients for allergens and consult a health expert if needed.
  • Dairy.
  • Gluten.
  • Eggs (in puff pastry).

Nutrition Details (per serving)

This nutrition info is provided as a guide and isn't a substitute for professional medical advice.
  • Caloric Content: 565
  • Fat Amount: 30 g
  • Carbohydrates: 47 g
  • Protein Amount: 24 g