Ingredients
Scale
Let’s keep it simple, shall we? Here’s what you’ll need to create this comforting dish:
- 2 cups cooked chicken, shredded (rotisserie chicken works great!)
- 1 cup frozen peas and carrots mix
- 1 cup diced potatoes, cooked
- 1 can (10.5 oz) cream of chicken soup
- 1/2 cup milk
- 1/2 cup chicken broth
- 1/2 teaspoon onion powder
- 1/4 teaspoon garlic powder
- Salt and pepper to taste
- 1 sheet puff pastry, thawed
- 1 egg, beaten (for egg wash)
If you’re out of cream of chicken soup, try substituting with cream of mushroom or celery soup. And if you’re all out of puff pastry, a quick biscuit topping can work wonders in a pinch!
Instructions
Ready to get cooking? Let’s dive in!
- Preheat your oven to 400°F (200°C). Grease a 9×13-inch casserole dish lightly with cooking spray.
- In a large bowl, combine the shredded chicken, frozen vegetables, cooked potatoes, cream of chicken soup, milk, chicken broth, onion powder, garlic powder, salt, and pepper. Stir until well mixed.
- Pour the mixture into the prepared casserole dish, spreading it out evenly.
- Roll out the thawed puff pastry sheet and place it over the filling, tucking the edges into the sides of the casserole dish.
- Brush the pastry with the beaten egg to ensure a golden, flaky crust.
- Bake in the preheated oven for 25-30 minutes, or until the pastry is puffed and golden brown. The filling should be bubbly and hot.
- Let it cool for a few minutes before serving. Trust me, the anticipation is worth it!
Pro tip: If you’re in a rush, you can microwave the filling for a few minutes before transferring it to the oven to cut down on baking time.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International
Keywords: Chicken Pot Pie Casserole, recipe, cooking, food
