Chicken Pot Pie Casserole (Print Version)
# Ingredients:
01 -
Unsalted butter, 1/4 cup.
02 -
White or yellow onion, diced, 1/2 medium.
03 -
Fresh thyme sprigs, 2 tablespoons.
04 -
Fresh garlic, minced, 2 teaspoons.
05 -
All-purpose flour, 1/4 cup.
06 -
Kosher salt, 1 teaspoon.
07 -
Fresh cracked black pepper, 1/4 teaspoon.
08 -
Low sodium chicken broth, 1 1/2 cups.
09 -
Dry white wine like Pinot Grigio, 1/2 cup.
10 -
Half and half cream, 1/2 cup.
11 -
Baby red or gold Yukon potatoes, diced, 1 1/2 cups.
12 -
Baby blue or purple potatoes, diced, 1 1/2 cups.
13 -
Frozen peas, 1/2 bag.
14 -
Fresh carrots, peeled and diced, 2 medium.
15 -
Cooked chicken, cubed, 2 1/2 cups.
16 -
Frozen puff pastry sheet, thawed, 1 package.
17 -
Fresh Italian parsley for garnish.
# Instructions:
01 -
Heat oven to 375°F. Melt butter in a large dutch oven over medium heat.
02 -
Cook onions until soft and clear. Add thyme, garlic, flour, salt and pepper, stirring until it forms a paste.
03 -
Pour in broth and wine. Let it bubble until thick. Stir in half and half cream.
04 -
Mix in potatoes, peas, carrots and chicken. Cook while stirring for 5-10 minutes.
05 -
Pour into greased casserole dish. Bake 25-30 minutes until bubbling and potatoes are soft.
06 -
Top with puff pastry sheet. Bake again until pastry turns golden and flaky, about 20 minutes.
07 -
Let cool 5-10 minutes. Sprinkle with fresh parsley before serving.
# Notes:
01 -
Thaw puff pastry for 1 hour before using.
02 -
Can make filling 2 days ahead and chill.
03 -
Leftovers keep 4 days in fridge.