Chicken Pot Pie Casserole
Serves: 6
Prep Time: inutes
Cook Time: inutes
Total Time: inutes
Chicken pot pie, in less than an hour? Thanks to some smart techniques, like using puff pastry and Bell & Evans Fully Cooked Grilled Diced Breast Pieces, this cozy dish can feed the family at dinnertime without tons of prep. Succulent meat and tender vegetables in a creamy, bone broth gravy, topped with a burnished crust — sounds like a winner!
Ingredients
- 2 Cups Bell & Evans Fully Cooked Grilled Diced Breast Pieces, thawed
- 3 Cups Bell & Evans Organic Chicken Bone Broth
- 1/3 cup Unsalted butter
- 1 Yellow onion, chopped
- 3 Stalks celery, chopped
- 3 Red potatoes, cut into 3/4-inch pieces
- 2 Carrots, cut into 1/4-inch thick slices
- 2 tsp Chopped fresh thyme
- 2 tsp Salt
- 1/2 tsp Black pepper
- 1/4 Cups All-purpose flour
- 1 Cup Frozen peas
- 2 Sheets Frozen puff pastry, thawed
- 1 large Egg, lightly beaten
Preparation
- Preheat oven to 400°F.
- Melt butter in a large shallow Dutch-oven over medium heat.
- Stir in onions, celery, potatoes, carrots and thyme, and cook until vegetables start to soften, about 3-4 minutes. Season with salt and pepper. Stir in flour, and cook until no lumps remain, about 1 minute. Stir in broth and simmer, stirring occasionally, until sauce thickens, about 8-10 minutes. Season with additional salt, to taste. Stir in chicken and peas and remove from heat.
- On a lightly floured work surface, cut pastry into enough squares to cover the Dutch-oven. Arrange squares on top of chicken mixture, brushing each square with egg and slightly overlapping.
- Transfer to oven and bake until top is golden-brown and vegetables are fork-tender, about 15-18 minutes. Serve and enjoy.
