Chicken Pot Pie Casserole
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40 Aprons · by Cheryl Malik★ 4.5 (2)

Chicken Pot Pie Casserole

NUTRITION · PER SERVING45M COOK
CAL 16%·PRO 28%
CARBS 25G31% OF CAL
2G FIBER0G ADDED0G INTRINSIC20G OTHER3G TOTAL SUGAR
FAT 19G52% OF CAL
7G SAT12G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

Classic chicken pot pie in casserole form, with tender chicken, vegetables, and creamy sauce topped with flaky puff pastry. Comforting homestyle cooking.

mainamericancasserolechicken
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Nutrition & ingredients

Ingredients

serves 9
  • 4 tablespoons unsalted butter
  • ½ cup diced celery (approximately 1 medium stalk)
  • ½ cup finely chopped carrots (approximately 1 medium carrot)
  • ½ cup diced yellow onion (approximately ½ of one medium onion)
  • ½ cup frozen peas
  • 2 small red potatoes (chopped, approximately 6 ounces each)
  • 4 tablespoons all-purpose flour
  • 1 teaspoon garlic powder
  • 1 tablespoon dried thyme (more or less to taste)
  • 1 teaspoon dried whole sage leaves (do not use ground sage or fresh sage)
  • 1 pinch nutmeg (more or less to taste)
  • salt (to taste)
  • freshly cracked black pepper (to taste)
  • 1 cup whole milk (at room temperature; or half-and-half, at room temperature)
  • 2 cups low-sodium chicken broth (or chicken stock)
  • 2 cups chopped, roasted chicken
  • 1 sheet ready-to-bake puff pastry dough (defrosted if frozen)
  • 1 large egg
  • 1 teaspoon water
PREP
15M
SODIUM
387MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.