Chicken Pot Pie Casserole
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A comforting chicken pot pie with a golden, flaky puff pastry top and creamy filling loaded with chicken, carrots, peas, and potatoes. A modern twist on the classic casserole.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- 1 tablespoon olive oil
- 1 pound boneless skinless chicken thighs or chicken breasts
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 cup yellow onion (diced small (white onion may be substituted))
- 1 cup Yukon gold potatoes (diced into small pieces no bigger than 1/2-inch)
- 2 garlic cloves (finely minced)
- 2 tablespoons unsalted butter
- 2 cups reduced sodium chicken broth
- 1 teaspoon dried thyme (or to taste (or 1 rounded teaspoon fresh thyme))
- ½ teaspoon dried oregano (or to taste)
- 1/2 teaspoon chicken bouillon or poultry seasoning (or to taste)
- 1/4 cup all-purpose flour
- 3/4 cup half-and-half
- 2 cups frozen mixed vegetables (thawed to room temp (carrots, corn, peas, green beans))
- salt and pepper (as needed to taste)
- 1 sheet of puff pastry (thawed but do not allow it to become overly warm)
- 1 large egg (beaten)
At a glance
PER SERVING · TIME 55M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 30m
- Cook
- 25m
- Sodium
- 911mg
- Total sugar
- 4g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 679mg
- Calcium
- 82mg
- Iron
- 3mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 30M
- SODIUM
- 911MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.